Since it's such a great time of year for pies, I thought I would share my recipe for Blackberry pie!
First off, the crust. There are two types of crust - flaky and mealy. Mealy crust are used for single crust pies, such as pumpkin pie to prevent a soggy crust. Most other pies, usually with top and bottom crust, require a flaky crust.
Here is my recipe:
Pie Crust
2 cups flour
1 cup shortening
1 tablespoon sugar (optional)
1/2 cup ice cold water
Measure water, then add a few ice cubes. Set aside. Stir together flour and optional sugar, then cut the shortening in. Make sure that you leave the shortening in large pieces, about the size of raisins. This is what makes a flaky crust!
Drizzle the water over the mixture and gently stir - don't over mix or your crust will be tough. Stir just enough for the water to moisten the flour. I usually use my hands to press it together so I don't over mix. Shape into a disk and wrap in plastic wrap. Chill. (The disc can also be placed in a freezer bag and frozen for a couple months. Just place in the fridge the night before to thaw). When ready to use, remove from fridge, cut in half. Return one portion to fridge while you are rolling out the first. Gently form into a round, then lightly dust with flour, but don't overdo or crust will be tough. Gently roll until dough is about 1 inch larger than pie plate. Place crust into a greased pie plate (9 inch). Make sure all excess flour is brushed off. Don't stretch the crust, or it will shrink during baking. Add desired filling. Follow same procedure for rolling out the second piece. Lay over pie, then roll all the excess under and shape to form an even crust. Shape as desired. I cut a few slits in the top to allow the steam to escape so the crust doesn't become soggy.
I like the little touch of sugar, because it makes the crust brown a bit better. If you are using it for a savory pie, such as chicken pot pie, I would omit it. You can also use an egg wash over the top ( 1 egg yolk and a few tablespoons of milk) to make the top glossy. Just brush it on sparingly, so you don't end up with lumps of scrambled eggs.
To make a mealy crust, simply cut recipe in half and work the shortening into the flour until it resembles breadcrumbs, then continue as above.
For the filling, I use 5-6 cups of berries, depending on how full you like your pies.
Blackberry Pie
5 cups fresh blackberries
1 cup sugar (Use less for sweet berries, more for tart ones)
2/3 cup flour
1/4 teaspoon nutmeg
1 Tablespoon Lemon juice
1/2 teaspoon vanilla
I recipe pie crust
Gently stir together all ingredients. Allow to sit for a few minutes for the berries to release some of their juices, then stir again. All the sugar and flour should be moist.
Bake at 350 degrees for about an hour, or until crust is lightly golden and fruit filling is bubbling.
Enjoy! (sorry for the lack of pictures, I'm having a few computer issues!)
Tuesday, August 21, 2012
Wednesday, May 30, 2012
Maple Cinnamon Glazed Salmon
I know what your first thought is after reading the title... shouldn't that be in oatmeal? Well, by making this glaze and brushing it onto your salmon, you get a beautiful, sweet crunchy crust on pan seared salmon! I tried this last night with a side of jalapeno polenta and it was delicious! My 3 1/2 year old wolfed it down. I'm so blessed to have access to an amazing amount of salmon from our fishing trip last year - every person on the boat limited out on King Salmon! We go again in a couple of months, so I am trying to use up all of last years fish. I hope we have the same abundance of fish that we had last year! Maybe some more halibut in there too...
Here is my recipe...This made enough to coat 2 or 3 salmon steaks. It is so quick to make that you can always make a little more if you run out, but I hate to waste it once it's contaminated with the fish. I used King salmon, which by far exceeds the Atlantic salmon for flavor and texture!
Maple Cinnamon Glaze for Salmon
2 Tablespoons of Pure Maple Syrup
1 teaspoon Dijon Mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/4 teaspoon salt
Whisk ingredients together until smooth. Using a a silicone brush, "paint" the mixture onto one side of the salmon. Place salmon glaze side down into a medium-hot grill pan. Paint the other side of the fish while in the pan - this eliminates wasting the glaze! Cook time depends on the thickness of the fish. I usually judge when to flip by how easily it releases from the pan and my looking at the side of the fish. it should be opaque almost halfway up the sides before you flip. You can serve additional glaze on the side, just make sure that it hasn't been mixed with the raw salmon.
This glaze would be amazing on many thing! I think scallops and shrimp would be delectable too! I would love to hear what you think and if you try it on any other seafood or chicken!
Enjoy!
Here is my recipe...This made enough to coat 2 or 3 salmon steaks. It is so quick to make that you can always make a little more if you run out, but I hate to waste it once it's contaminated with the fish. I used King salmon, which by far exceeds the Atlantic salmon for flavor and texture!
Maple Cinnamon Glaze for Salmon
2 Tablespoons of Pure Maple Syrup
1 teaspoon Dijon Mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/4 teaspoon salt
Whisk ingredients together until smooth. Using a a silicone brush, "paint" the mixture onto one side of the salmon. Place salmon glaze side down into a medium-hot grill pan. Paint the other side of the fish while in the pan - this eliminates wasting the glaze! Cook time depends on the thickness of the fish. I usually judge when to flip by how easily it releases from the pan and my looking at the side of the fish. it should be opaque almost halfway up the sides before you flip. You can serve additional glaze on the side, just make sure that it hasn't been mixed with the raw salmon.
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| Maple Cinnamon Glazed King Salmon |
Enjoy!
Monday, April 30, 2012
Tapioca Pudding
Tapioca. What is it? It is the starchy root of the cassava plant, dried and formed into small pearls. Quick tapioca has been ground down to small chunks and works best for thickening fruit pies. Small Pearl Tapioca is ideal for tapioca pudding because they are the perfect size. Large pearl tapioca is what is used in making bubble tea.
First off, I really enjoy tapioca pudding! Not too sweet or heavy, just the right creamy and textured treat! It's so hard to find a good recipe, so today I finally just created one to my liking... Here is my recipe:
Tapioca Pudding
2 eggs
1/2 cup sugar
4 cups milk
1 cup Small Pearl Tapioca
Pinch of nutmeg
1 teaspoon vanilla
1 tablespoon butter (optional)
Combine the eggs and sugar, beat until smooth. Whisk in milk, then stir in tapioca and nutmeg. Allow to soak under refrigeration for at least 30 minutes, I find an hour or two makes the pearls more tender.
After soaking, cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for about a minute, until pudding has thickened. It will thicken more on cooling. Remove from heat and stir in vanilla and butter. May be enjoyed warm or chilled.
This version beats the store-bought version hands down in texture and flavor! And another perk: it's gluten free! This does get fairly thick, so if you prefer it less thick, simply cut back the tapioca by as much as half. Enjoy!
First off, I really enjoy tapioca pudding! Not too sweet or heavy, just the right creamy and textured treat! It's so hard to find a good recipe, so today I finally just created one to my liking... Here is my recipe:
Tapioca Pudding
2 eggs
1/2 cup sugar
4 cups milk
1 cup Small Pearl Tapioca
Pinch of nutmeg
1 teaspoon vanilla
1 tablespoon butter (optional)
Combine the eggs and sugar, beat until smooth. Whisk in milk, then stir in tapioca and nutmeg. Allow to soak under refrigeration for at least 30 minutes, I find an hour or two makes the pearls more tender.
After soaking, cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for about a minute, until pudding has thickened. It will thicken more on cooling. Remove from heat and stir in vanilla and butter. May be enjoyed warm or chilled.
This version beats the store-bought version hands down in texture and flavor! And another perk: it's gluten free! This does get fairly thick, so if you prefer it less thick, simply cut back the tapioca by as much as half. Enjoy!
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| Beautiful Tapioca Pudding made with fresh farm eggs |
Thursday, April 26, 2012
Wedding Cake
Well, once again, life has taken over and prevented me from having extra time to post. We've survived a wedding, my little one with the stomach flu, and the birth of my new niece Lily. I seem to have injured my back and my husband strained a muscle in his leg last night and is currently on crutches. Life sure doesn't slow down...
On the bright side, I'm getting ready to start my gardening season. I am so excited to cook some great meals with what I harvest from my garden!
I know many of you asked about how the cake turned out, so I wanted to post a picture of the final product. Being the perfectionist that I am, I could see many flaws in the executions, but all in all, I believe it turned out pretty well! The flowers are shaped from gum paste, which is similar to fondant, but does not absorb moisture from the air. Each flower took 2 1/2 hours to make. I formed the centers and shaped the stamens, putting a small piece of wire into each, so I could attach it to the center. The wire is the only non-edible part of the flower as I couldn't find anything thin, strong, and flexible to use. I then had to roll, shape, and cut each petal, then form them and allow them to dry. Once dry, I laid out my petals and painted them with a mixture of vodka and food color gel. This allowed the flowers to dry, versus re-hydrating by using water. Once the 2 coats of "paint" dried, I was able to assemble the tulips using meringue powder and water as glue. They were propped up to dry, then the glue was touched up for pieces that didn't adhere.The cake was a devil's food cake, filled with a cherry-marshmallow filling, iced with a lactose free icing and topped with fondant. I baked the cakes one day, then filled them the next. Day three, I was able to apply 2 coats of icing, chilling between each coat. Then came the fondant. It is a challenge to work with! The fondant had to be tinted ivory, since it was white. That was a workout! The fondant must be rolled to the right thickness - too thick, it would crack. Too thin, it would tear and everything underneath would show through. Once the fondant is on the cake itself, you have to work quickly so it doesn't dry out while you are stretching and smoothing the fondant over the icing. The heat of my hands was melting the icing underneath, making it very difficult to have a smooth finish. Once the fondant is on the cake, you cannot refrigerate it or the water within the fondant will bead up on the surface. After the fondant was on, I used a navy ribbon around the base (covers up many mistakes!) and secured it using small pins. The flowers were not actually attached to the cake, but just laid on there in a composed way.
I hope it was both visibly and tastefully appreciated!
On the bright side, I'm getting ready to start my gardening season. I am so excited to cook some great meals with what I harvest from my garden!
I know many of you asked about how the cake turned out, so I wanted to post a picture of the final product. Being the perfectionist that I am, I could see many flaws in the executions, but all in all, I believe it turned out pretty well! The flowers are shaped from gum paste, which is similar to fondant, but does not absorb moisture from the air. Each flower took 2 1/2 hours to make. I formed the centers and shaped the stamens, putting a small piece of wire into each, so I could attach it to the center. The wire is the only non-edible part of the flower as I couldn't find anything thin, strong, and flexible to use. I then had to roll, shape, and cut each petal, then form them and allow them to dry. Once dry, I laid out my petals and painted them with a mixture of vodka and food color gel. This allowed the flowers to dry, versus re-hydrating by using water. Once the 2 coats of "paint" dried, I was able to assemble the tulips using meringue powder and water as glue. They were propped up to dry, then the glue was touched up for pieces that didn't adhere.The cake was a devil's food cake, filled with a cherry-marshmallow filling, iced with a lactose free icing and topped with fondant. I baked the cakes one day, then filled them the next. Day three, I was able to apply 2 coats of icing, chilling between each coat. Then came the fondant. It is a challenge to work with! The fondant had to be tinted ivory, since it was white. That was a workout! The fondant must be rolled to the right thickness - too thick, it would crack. Too thin, it would tear and everything underneath would show through. Once the fondant is on the cake itself, you have to work quickly so it doesn't dry out while you are stretching and smoothing the fondant over the icing. The heat of my hands was melting the icing underneath, making it very difficult to have a smooth finish. Once the fondant is on the cake, you cannot refrigerate it or the water within the fondant will bead up on the surface. After the fondant was on, I used a navy ribbon around the base (covers up many mistakes!) and secured it using small pins. The flowers were not actually attached to the cake, but just laid on there in a composed way.
I hope it was both visibly and tastefully appreciated!
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| The cake! |
Monday, April 2, 2012
Spring IS Coming!
Hi everyone! I apologize for the scarcity of my posts lately... Life has been so hectic! And upcoming wedding in the family has taken some time away, as I am making the cake. I will post pictures on here of the final product. I hope it turns out!
On the AWESOME side, my husband is finished with his chemo and appears to be gaining back some strength. 2012 started off a little rough for us, but we are hopeful for the future and that the cancer stays away! Thank you all for your support and prayers, we really appreciated them!
I don't know how the weather has been in your area, but our weather in the Pacific Northwest has been wet and cold! This presents a problem with my gardening... you can't cultivate mud! At least now easily... Sunshine has been hard to come by, but we are looking forward to some nicer weather soon!
So far, I am only perusing my seed catalogs to choose what I will be planting for this year. I love organic heirloom varieties for many things, as I can save seeds (and money) for next seasons plantings. Sometimes I feel like I had a great green thumb, but after last year's terrible crop, I am afraid it might be withering a little. I am researching everything I am planning to plant to find out what the best methods of planting are and how to get the highest yield from each plant. And, I hope to beat the slugs to my harvest this year!
I would love to hear - what are your favorite foods to grow and do you have any tips and tricks to make the most of the gardening season?
I am being optimistic... Spring IS coming. And I will be ready, with my gardening gloves and my seeds in hand!
On the AWESOME side, my husband is finished with his chemo and appears to be gaining back some strength. 2012 started off a little rough for us, but we are hopeful for the future and that the cancer stays away! Thank you all for your support and prayers, we really appreciated them!
I don't know how the weather has been in your area, but our weather in the Pacific Northwest has been wet and cold! This presents a problem with my gardening... you can't cultivate mud! At least now easily... Sunshine has been hard to come by, but we are looking forward to some nicer weather soon!
So far, I am only perusing my seed catalogs to choose what I will be planting for this year. I love organic heirloom varieties for many things, as I can save seeds (and money) for next seasons plantings. Sometimes I feel like I had a great green thumb, but after last year's terrible crop, I am afraid it might be withering a little. I am researching everything I am planning to plant to find out what the best methods of planting are and how to get the highest yield from each plant. And, I hope to beat the slugs to my harvest this year!
I would love to hear - what are your favorite foods to grow and do you have any tips and tricks to make the most of the gardening season?
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| Last year's lettuce... this was as big as it got... |
I am being optimistic... Spring IS coming. And I will be ready, with my gardening gloves and my seeds in hand!
Wednesday, February 29, 2012
Rosemary and Red Pepper Hummus
Hummus is a middle eastern spread. It dates back to ancient Egypt, Syria, and Greece - 7000 years ago! The word "hummus" is the Arabic translation of "chickpea". "Garbanzo" is the Spanish translation of the word "chickpea", which is what we commonly call the bean now days. This is my recipe for hummus...
Rosemary and Red Pepper Hummus
2 cups cooked garbanzo beans (chickpeas)
2 tablespoons tahini (sesame seed butter)
juice of 1 large lemon (to taste)
1 small to large roasted red pepper, depending on preference
2 garlic cloves, crushed
1 teaspoons fresh rosemary
1/4 cup water (more or less, depending on texture)
1/4 cup Extra Virgin olive oil
salt/pepper
In a food processor, add beans, tahini and 1/2 the lemon juice. Pulse until mixture is finely chopped. Add the red pepper, crushed garlic cloves, rosemary, and 1/2 the water. With processor running, add in the olive oil and puree until smooth. If mixture appears very thick and isn't processing smoothly, a little more water. Once pureed, taste for flavor. The garlic will seem strong, but will mellow after resting. Add more lemon juice to taste. I like to let it sit in the refrigerator overnight to let the flavors blend, though it isn't necessary. To serve, spread into serving dish, drizzle with 1 additional tablespoon of olive oil, and top with a few sprigs of fresh rosemary. Serve with veggies, pita bread/chips, or even fresh fruit (such as pears). Hummus is also great served as a spread on sandwiches and wraps.
You can use canned garbanzo beans for the recipe above, just make sure you rinse them well. I used dried beans by simply soaking them overnight in water, then draining (to make sure they are free from dirt), adding to a large saucepan, topping with fresh water, and simmering until tender. I try to cook up an extra bit to use for other meals. Roasted Garbanzo beans are a great snack!
The picture above is a recent double batch that I made for a bridal shower. I was short on red peppers, so I was only able to add 1/2 the amount I normally would have. It was still delicious, though! And the recipe is fairly flexible - up the garlic or try adding sundried tomatoes or other flavorings. Hummus is a healthy alterative to other dips and spreads. It is full of fiber and healthy oils. Because beans are fairly inexpensive, this is a low-cost alternative to pre-made dips.
I hope you enjoy!
Rosemary and Red Pepper Hummus
2 cups cooked garbanzo beans (chickpeas)
2 tablespoons tahini (sesame seed butter)
juice of 1 large lemon (to taste)
1 small to large roasted red pepper, depending on preference
2 garlic cloves, crushed
1 teaspoons fresh rosemary
1/4 cup water (more or less, depending on texture)
1/4 cup Extra Virgin olive oil
salt/pepper
In a food processor, add beans, tahini and 1/2 the lemon juice. Pulse until mixture is finely chopped. Add the red pepper, crushed garlic cloves, rosemary, and 1/2 the water. With processor running, add in the olive oil and puree until smooth. If mixture appears very thick and isn't processing smoothly, a little more water. Once pureed, taste for flavor. The garlic will seem strong, but will mellow after resting. Add more lemon juice to taste. I like to let it sit in the refrigerator overnight to let the flavors blend, though it isn't necessary. To serve, spread into serving dish, drizzle with 1 additional tablespoon of olive oil, and top with a few sprigs of fresh rosemary. Serve with veggies, pita bread/chips, or even fresh fruit (such as pears). Hummus is also great served as a spread on sandwiches and wraps.
You can use canned garbanzo beans for the recipe above, just make sure you rinse them well. I used dried beans by simply soaking them overnight in water, then draining (to make sure they are free from dirt), adding to a large saucepan, topping with fresh water, and simmering until tender. I try to cook up an extra bit to use for other meals. Roasted Garbanzo beans are a great snack!
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| Rosemary and Red Pepper Hummus |
I hope you enjoy!
Thursday, February 23, 2012
Coconut Syrup
For those of you that have been to Hawaii, you have probably had coconut syrup to top your waffles and pancakes. For those of you that haven't, you've missed out! While I have never been to Hawaii, I do know people that have and they brought back a bottle of this fabulous nectar. I love this syrup, but found that the ingredients contained soybean oil, much to my dismay... So I set about creating my own recipe to mimic it. I can say it is pretty tasty!
Here is my recipe...
Coconut Syrup
1 cup sugar
1/2 cup water
2 tablespoons coconut oil
1/8 teaspoon lemon juice
3 tablespoons Creamed Coconut (or more to taste)
pinch of salt
Combine all ingredients in a small saucepan. Sitr, while bringing just to a boil to dissolve sugar. Cool, then serve over waffles, pancakes, ice cream, or dessert of your choice! Makes about 1.5 cups
Please note that I used CREAMED COCONUT, not Cream OF coconut.
Also, if you use extra virgin coconut oil, you can just whisk it in after you remove the syrup from the heat, since it has a higher risk of burning.
After making, store in the refrigerator. If syrup is too thick, simply rewarm!
I hope you enjoy! Those of you that have been to Hawaii and had the actual syrup, I would LOVE to hear your feedback! Well, I'd love to hear feedback from everyone!
Here is my recipe...
Coconut Syrup
1 cup sugar
1/2 cup water
2 tablespoons coconut oil
1/8 teaspoon lemon juice
3 tablespoons Creamed Coconut (or more to taste)
pinch of salt
Combine all ingredients in a small saucepan. Sitr, while bringing just to a boil to dissolve sugar. Cool, then serve over waffles, pancakes, ice cream, or dessert of your choice! Makes about 1.5 cups
Please note that I used CREAMED COCONUT, not Cream OF coconut.
Also, if you use extra virgin coconut oil, you can just whisk it in after you remove the syrup from the heat, since it has a higher risk of burning.
After making, store in the refrigerator. If syrup is too thick, simply rewarm!
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| Coconut Syrup |
I hope you enjoy! Those of you that have been to Hawaii and had the actual syrup, I would LOVE to hear your feedback! Well, I'd love to hear feedback from everyone!
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