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

CAKE: Apple Almond Tart

Thanksgiving Point's Apple Almond Tart

Apple compote:

6-8 apples

3 tab sugar

1. Set aside 2 apples for later.

2. Peel and core apples and cut into small chunks.

3. Put into sauce pan in 1 inch of water.

4. Cook over medium heat until tender with press of fork about 20 mins.

5. Mash cooked apples into chunky compote

6. Mixture should not be too runny.

7. Add in sugar.


1/4 cup ground almonds

1/2 cup butter

1/2 sugar

1 1/2 cup flour

1 large egg

1 tea vanilla

1 tea almond extract

1. In a mixer combine almonds, butter, sugar, and flour.

2. Add in egg yokes only & extract

3. Blend well until dough holds together.

4. Press into tart pan w/ re-moveable bottom

5. Poke holes in crust.

6. Bake at 375 for 15 min or until golden brown.

7. Remove from oven and let cool for about 10 mins

8. Pour apples into baked crust

9. Cut remaining apples and arranged on tart.

10. Bake for 10 mins.

Can top with brown sugar and broil or carmel sauce.

No comments:

Post a Comment