Strawberry Rhubarb Pie

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!

Add comment September 16th, 2009

Eurasian Grill - Restaurant Review

Every time I turn around, my boyfriend, Chris, seems to be chomping on something or another…but he must have the metabolism of a gerbil…because the boy never gains a pound, and is the skinniest boy alive I think.

Amazingly though, with all his eating, he is not really all that into food. In fact, he is down right food apathetic. He eats to survive…because his body requires it. Dinner time is matter of fact…it doesn’t matter to him whether he is eating a peanut butter sandwich or a chicken dinner I’ve spent the entire day cooking…which is kind of why I haven’t really cooked for him much during our year of dating. It seems a waste of time and energy, to prepare something amazing, when the boy could be just as happy eating a frozen pizza. (hee).

Which means, we tend to eat out. A lot. (Too much).
We have our old standbys…(El Nibble Nook…Siam Spicy…etc)…but once in a while, I get him to bust out and try something new with me.

The other evening, we went to a little restaurant just a few miles from his house. It’s in a little strip mall in West Bloomfield, tucked away.

But don’t be fooled by the strip mall exterior. This restuarant served me one of the best (if not THEE best) piece of tuna I have ever eaten. (the photo is from my phone camera, and doesn’t do it justice). It was a sashimi grade cut of tuna steak…seasoned with a smoky, peppery concoction, and seared to perfection. It was then sliced into strips, and served rare with a side of sushi rice and some sautéed bok choy, and a soy-based dipping sauce that was the perfect pairing. The tuna was literally…LIKE BUTTA, as they say. And as much as I tried, I could not help myself from eating the entire thing. (It was huge!)

Chris ordered the old standby of General Tso’s Chicken. It was the crispiest coated chicken ever, (just how I like it), with a juicy tender morsel of chicken inside. It was coated with a sweet (but not too sweet) sauce, with just the right amount of seasoning and heat, and a side of broccoli. It wasn’t too saucy, so you could actually taste the chicken…and not drown in the sauce.

We also enjoyed salads with Wasabi dressing. A little spicy for my taste…but very good if you like it hot.

The dessert was disappointing. We had the chocolate lava cake, which was a luke-warm gooey mess. More like chocolate pudding, instead of a cake with a molten center. Not the best of endings, but that tuna was so good, I can easily overlook the dessert.

I’ll definitely be going back to the Eurasian Grill very soon, and bringing all my foodie friends to enjoy it with me!

Add comment January 16th, 2008