Last week I posted that we hadn't had any real warm weather yet... and ruined everything by mentioning it. The very next day a heat wave rolled over us that has just laid us out flat. It's been hot. Not uncomfortably warm, but H-O-T hot and sticky. Heatwave hot. Excessive Heat Warning hot and people are seriously cranky. So hot that we're living in the two air conditioned rooms of the apartment wand wearing damp towels on our necks and we've retired the gas oven for the season. You just can't bake with an old not too well-insulated stove in the un-air conditioned kitchen of a sixth floor walk-up. The consequences are dire. Trust me on this. Even boiling water noticeably heats brings the temperature up.
It cooled off a little last night, but I know better. The heat will be back and it's time to institute some very strategic cooking methods for the next few months. Salads will feature prominently on the menu. Meats will either be slow cooked or quickly grilled on the stove top (how I wish I had a yard for a barbeque!). The slow cooker will be used whenever feasible, as will the microwave. Unavoidable oven usage will take place in the very early mornings.
And that Rhubarb Crunch recipe I was so excited about? It morphed into nice chilly parfaits. Instead of simmering the rhubarb on the stove for 20 minutes I stuck it in the microwave for five minutes, stirred it and gave it another five minutes.
Rhubarb-Gingersnap Parfaits
from Gourmet.com
1 lb fresh or 3/4 lb frozen rhubarb (do not thaw)
1/2 cup granulated sugar
3/4 cup chilled heavy cream
3 tablespoons confectioners sugar
1/3 cup sour cream
1 tablespoon Sherry
8 gingersnaps, finely ground (6 tablespoons)
If using fresh rhubarb, trim and finely chop it.
Cook the rhubarb and granulated sugar in a wide 3- to 4-quart heavy saucepan over moderately high heat, stirring constantly, until rhubarb begins to give off juices. Reduce the heat and simmer, stirring frequently, until the rhubarb falls apart and is reduced to about 1 1/2 cups (about 20 minutes). Transfer the rhubarb to a metal bowl set in a larger bowl of ice and cold water and chill, stirring occasionally, until cold, about 5 minutes.
Beat the heavy cream and confectioners sugar in a bowl with an electric mixer until it just holds stiff peaks. Add the sour cream and Sherry and beat until it returns to stiff-peak stage.
Layer rhubarb, whipped cream, and 1 1/2 tablespoons gingersnap crumbs in each of 4 (6-ounce) glasses, as pictured. Chill until ready to serve.
Wow, that's some amazing temperature variability (range of 32°F all in one day?). It must be the low humidity-- not a lot of water vapor that can contain the heat. Even for me, 96°F is irritatingly hot-- but at least we're used to it :) Not a lot of change cooking-wise with the heatwave on, but we tend to move a lot less and take more naps, haha! Also, our house is built anticipating the high temperature-- lots of ventilation.
The parfaits (fools? Hmm, what say you, Jack?) look great! An excellent way to evade excessive heat production :)
Posted by: Manggy | June 12, 2008 at 09:05 AM
Oh then the HotM theme for June is perfect for you, salads in all forms! We're having the the worst spring (yes still 10 days to go before summer is declared here) in 200 yrs here, incredibly boring...
Posted by: ilva | June 12, 2008 at 09:05 AM
That's actuallly some good improvisation in the heat. I ended up eating cereal for dinner a few days in a row.
Posted by: Psychgrad | June 12, 2008 at 09:51 AM
Chilly parfaits sound like a great way to cool it off! Are you getting all of that hot, sticky weather out of the way before we head back there on vacation in a couple of weeks???
I have an easy crockpot recipe on my blog today... crockpots don't really heat up the house so that may be an idea for you!
Posted by: RecipeGirl | June 12, 2008 at 10:23 AM
I was thinking the same thing -- time to get out the slow cooker again. I can't bear to turn on the oven in this weather!
Posted by: Lydia (The Perfect Pantry) | June 12, 2008 at 10:29 AM
Totally perfect. A cook has to be a genius to put food on the table and that means taking into account situations like hot and HOT!
Posted by: MyKitchenInHalfCups | June 12, 2008 at 11:41 AM
Your parfait is perfect for hot temperatures.
Posted by: Ivy | June 12, 2008 at 03:16 PM
Great job to shifting your energies and ingredients to make a cold dish.
Posted by: maybelles mom (feeding maybelle) | June 12, 2008 at 07:52 PM
parfaits. what a perfect treat for this ridiculously oppressive weather. cool, sweet, and crunchy--i may never need my oven again. :)
Posted by: grace | June 13, 2008 at 05:02 AM
Sorry to hear about the heatwave! I know how it is to cook with high temperatures!!! This year, we are being so lucky that I can not believe it :D. For more than a month it's been raining nearly every day and our temperatures are on a soft level... great!
Your parfaits look soooooo good :D Great recipe for hot summer days!
Posted by: núria | June 13, 2008 at 06:22 AM
i love the sound of rhubarb parfait with gingersnap crumbs on the top!! love love it!! in France we are still kinda waiting for the hot weather to come..it been raining a lot lately..luckily today we have a sun..though the heat is still bearable. good luck to you ann :-)
Posted by: dhanggit | June 13, 2008 at 09:09 AM
You've just made me seriously reconsider my microwave ban. I never thought about the fact that they can be used for cooking things on hot days. I know this is like a "oh, drrrrrr Ann!" sort of revelation... but seriously, I just never thought of that!! Pretty parfaits, and glad you made it through safely too!
Posted by: ann | June 13, 2008 at 01:54 PM
I could seriously live on this all summer and throw in a few salads to go with it. I can't even imagine coming home to a hot apartment in a 6 storey walk up. I just spoke to friends in NY and they say they're dieing. Sympathies.
Posted by: giz | June 13, 2008 at 03:17 PM
Crazy heat, right? Luckily I just got a brand new AC unit at work, the old one was no good. Now it's almost too cold in my kitchen. Hehe. I know, I'm a pain in the ass.
Zee parfait looks perfect to me, I love rhubarb. Nicely done Madame.
Posted by: Zenchef | June 13, 2008 at 09:04 PM
Phew H-O-T it does sound Ann, just like it is here. We're absolutely baking too with no central airconditioning etc. This parfait sounds SO COOL...great for the weather! YUM!!
Posted by: Deeba | June 14, 2008 at 08:34 AM
The toaster oven comes in very handy on these sweltering hot days as does the gas barbecue with side burner. I can even bake cakes in my BBQ if I so desire...it would just take a little practice and I don't make sweets often enough:D
Posted by: Bellini Valli | June 14, 2008 at 11:04 AM
Very summery! I like the casual presentation and the sour cream component.
Posted by: Lori Lynn @ Taste With The Eyes | June 14, 2008 at 05:04 PM
Oooh, this looks good. I saw rhubarb at the market today, and I was sorely tempted. Maybe I'll pick some up next weekend.
Posted by: adele | June 14, 2008 at 07:47 PM
Great idea for that unbearable and insane hotness. Ugh (to the heat). This sounds incredibly refreshing. More unique than the usual parfait recipes, as well.
Posted by: cookinpanda | June 15, 2008 at 12:01 PM
these sound like a great tasty treat, perfect for your hot weather.
Posted by: Ruth E | June 17, 2008 at 04:40 PM
Wow those parfaits look amazing - makes me think maybe this is how I should use up the yoghurt and cream that always manages to hang around the fridge feeling useless!
And commiserations on the weather - I know it but gladly am not experiencing it at the moment - in this weather I like salads, vegie burgers and chilli non carnes! I am lucky enough to have an air conditioner if I really need to oven on - but it always seems a great indulgence
Posted by: Johanna | June 17, 2008 at 11:18 PM