Babushka Delight

As a child, Liz’s father did the bulk of the cooking in their home. Norm Robinson was a creative and resourceful culinary artist, never cooking from a recipe and always applying the creativity required when feeding a family on a meager budget. As a hungry child, when Liz began smelling tasty aromas waft from the kitchen she would consistently ask, “Dad, what’s for dinner?” And much to her chagrin he would he would respond, “Babushka Delight…and then insert a random number.” A variation of Baked Ziti would be called Babushka Delight #14 and Pork Chops and Rice entitled Babushka Delight #982…no rhyme or reason for the numbering system and never a dish or number repeated. Night after night, meal after meal, our table and stomachs were warmed with a series of meals made by a loving father each entitled Babushka Delight. As a child, anxious for dinner, Liz found his predictable answer a bit silly. Now, as an adult, when contemplating the daily questions, what shall we have for dinner?” she hears the trusted words of her father ringing clearly in her mind…”Well, tonight we are having Babushka Delight.”

Burke grew up working inside the delicious walls of a professional kitchen at his families business, Jacob Lake Inn nestled near the North Rim of the Grand Canyon. While standing on milk crates Burke joined his parents to help peel potatoes, crack eggs, flip burgers, and sling hash. Through this process Burke developed the confidence of a chef, the speed of a line cook, and the creativity of a working mans Iron Chef.

Growing up in a foodie family has real benefits for a newly married couple. For Burke nothing brings a bigger smile than the potential of a handful of chopped onion, celery, carrot, and garlic sautéing in a few hearty splashes of a fine olive oil…and Liz is more than happy to sample the tasty outcomes.

Together Burke and Liz enjoy nothing more than a fine meal shared with family and friends. In keeping with tradition of both families, Babushka Delight is a collection of their favorite recipes and culinary creations.


The Texas Rich’s

Sunday, January 16, 2011


Baked Brie

Brie wheel

1 cup pecans, halved

3/4 cup packed brown sugar

flour for dusting

2 pkg puff pastry, thawed

1 large egg yoke

2 tab spoons heavy cream

apples, pears, fresh fruit, bread

1. Combine pecans and brown sugar and set aside.

2. Line baking sheet with parchment

3. Dust surface with flour and place 2 sheets of pastry dough, one on top of the other

4. Use a rolling pin and roll out until its very thin (less than 1/8 inch).

5. Cut pastry in a large circle about 3 to 4 inches larger than the brie wheel.

6. Place brie in the center of the dough.

7. Top brie with pecan sugar mixture and spread evenly. Leave 1/2 inch from edge of brie

8. Takes sides of pastry and wrap up/around to cover brie. Twist dough and crimp as needed. Center of wheel should not be covered.

9. Transfer wheel to parchment paper.

10. Roll out second pastry and cut a second circle.

11. Place second pastry circle on top of pecan and sugar. Seal edges to enclose the wheel.

12. Use scraps of dough to decorate.

13. Whip egg yoke and brush over pastry wheel.

14. Chill for at least 30 min up to over night.

15. Bake at 400 for 30 mins

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