Posts filed under 'fun'
Well, it must be officially summer. I’ve baked my first strawberry rhubarb pies of the season. This is an old photo, taken with an old camera phone a long time ago. I was just too tired to photograph some new ones last night, but you get the idea. Maybe next time I bake some them, I will take some better photos and replace this one.
Anyway, sometimes I just crave the rhubarb. It reminds me of my Aunt Fran and Grama Dee. They used to have it growing in their backyard in Detroit, and I remember having plenty of rhubarb desserts as a little girl. As I was strolling through the grocery store last night, I spotted these very fresh and perfect stalks of rhubarb, and knew what must be done. Especially when I saw some super sweet strawberries a little ways down the aisle. There’s nothing like a little late-night baking for me to conjure up memories of my childhood. I was just in the mood to spend a little time thinking of my Aunt and Grandma last night. So here’s to you girls! And here’s to summer! Hooray!
Strawberry Rhubarb Pie
Recipe from Julie Foxworthy
INGREDIENTS FOR CRUST (makes two crusts)
2 1/2 cups unbleached all purpose white flour
1/4 teaspoon salt, any variety. (I prefer sea salt or kosher salt)
1 tablespoon white sugar
1 cup (16 tablespoons) very cold unsalted butter or shortening, cut into cubes. Just cut the stick once lengthwise, then four or five times across to make about ten chunks. You can also use half butter, half shortening if you like.
Approximately 8 tablespoons ice water. This water must be very cold: put some ice cubes in a bowl or measuring cup of water to keep it cold.
INGREDIENTS FOR PIE
2 - 2 1/2 cups diced fresh rhubarb
2 - 2 1/2 cups sliced fresh strawberries
1 - 1 1/4 cup sugar (depending on sweetness of strawberries you can add a little less)
1/3 cup flour
cinnamon to taste
1 egg (for egg wash for top of pie crust)
RECIPE INSTRUCTIONS FOR CRUST:
I have used this recipe with much success, so I’m passing along to you. Of course I was lazy last night, and just used the refrigerated pillsbury pie crusts. 
RECIPE INSTRUCTIONS FOR FILLING:
- Combine diced rhubarb, sliced strawberries, sugar, flour, and cinnamon in a large mixing bowl until all the fruit is coated
- Pour mixture into unbaked pie shells
- Cover pies with 2nd layer of dough
- Seal edges around the pie, pinch with thumbs to make pretty pattern along the edges, or use a fork to seal
- Cut in some venting slices on the top of the pie
- Whisk egg in small bowl until slightly frothy, and brush on top of pie.
- Sprinkle top of pie with a little sugar
- Bake at 400 degrees for 40 minutes. Depending on your oven, if crusts become too dark, turn heat down to 375º halfway thru baking
Do not refrigerate fruit pies. Also, you have to let them completely cool before covering them with any kind of foil/plastic wrap, or else the top of the pies will become soggy.
Happy Summer, Enjoy!
September 16th, 2009
Every so often, some friends and I get together and do little cooking classes. This time we did an Indian class at my Sheila’s house in Ann Arbor, on a beautiful game day Saturday afternoon! FUN. My friend, Sangeeta, from back in the days when I worked at Organic, was teaching the class. It was great to see her again after so many years! We started out making a ton of different appetizers that all started out from the same potato/cilantro/spice mixture. We got to see how many variations of an Indian dish could be made from a simple base of potatoes. We also made some chicken dishes and some other vegetarian dishes and curries.
I love these days spent in the kitchen with great friends. It’s so completely relaxing, and eases the mind of all of life’s little stresses. We talk about love, and children, and work, and dreams. It’s just really special to have friends that share in your interests and your life, coming together to make an amazing meal together, and learn about foods that I could have never made from a recipe or a cook book.
Everyone should definitely try to get some of their good friends together, in a kitchen for a Saturday. It will for sure cure anything that ails you.
Masala Chicken
recipe from Sangeeta Khalsa
INGREDIENTS:
1 c chopped red onion
2 T olive oil
Garlic/ginger paste
Hot chili
3 tomatoes, chopped
½ t. turmeric
½ t. garam masala
½ t. cayenne pepper
2 t. coriander
3 T tomato sauce
Whole chicken, cut up into pieces
1 c. water or yogurt
INSTRUCTIONS:
Heat the olive oil in a large stock pot. Add the red onions, garlic, ginger (pastes) and hot chilies. Sauté in a pan until the onions caramelize, adding water or yogurt when necessary. Add the rest of the ingredients to the pan, cover and let simmer for 1 hour or until chicken is done or pressure cook it (less than 15 minutes)
October 5th, 2008
I love baking up cute things for my niece and nephew’s birthdays. This past weekend was no exception. My niece, Heather, and her brother, Christian, celebrated their 9 and 10th birthdays this past weekend. They LOVE dogs, so I decided that these super cute pupcakes (from the book “Hello Cupcake!”) were definitely in order.
My only thought, was that it would have made things a whole lot easier to actually use a real piping bag with real decorating tip. The instructions in the book call for Ziplocs for everything…but I found them really difficult to use. But at the end of the day, they still came out pretty cute.
In fact, my six year old nephew jack, was so impressed that he shyly asked if he could take “the whole box of puppies home”…I asked him what price he would pay…and after a full couple minutes of deep thought, he answered…”twenty dollars.” I told him a kiss on the cheek and a hug would be payment enough. He seemed happy with that.
HAPPY BIRTHDAY CHRISTIAN AND HEATHER!!!
September 29th, 2008
So…I was flickring through some old flickr pics today, and I found a couple of cute cupcake friends that I had made a while back, and thought I would share them.
The monkey and pig cupcakes were for my nephew Nathan’s birthday party last September, and the bunny cupcake (below), was from Easter of this year.
So fun!
August 29th, 2008
This Saturday, I decided it was time to make the infamous bakerella’s cupcake pops!.
It was a long process, filled with some lumpy chocolate debacles…but after all was said and done…they came out pretty great.
I used mint chocolate for the bottom chocolate coating, and colored white chocolate for the pink tops. Inside, there is a delicious devil’s food cake filling. YUM!
If you have some time, and you love to bake up tiny cute things…I highly recommend giving these a try.
Thanks, Bakerella!
August 25th, 2008