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

Goat Cheese Grilled Cheese

I love grilled cheese. I’m always trying to think of new and exciting combinations for this simple, yet delicious staple. Yesterday, while rifling through the fridge, I found some goat cheese that I needed to use. And staring me right in the face, was some 12-grain Brownberry bread. So…it just made sense to put the two together. I also had some fresh honey, and some pinenuts, and POOF! A sandwich idea was born.

Goat Cheese Grilled Cheese
Recipe from Julie Foxworthy

INGREDIENTS:

Any kind of soft goat cheese
Honey
Pine nuts
Butter
2 pieces of any kind of hearty bread (I prefer a heartier bread for my grilled cheese, so that it brings some texture into the mix)

RECIPE INSTRUCTIONS:

• Toast your pinenuts with the butter in a saute pan, until lightly browned. Drain them on a piece of paper towel to absorb extra butter.
• Spread a layer of goat cheese on your bread (whatever amount you like)
• Drizzle honey over the goat cheese to form a nice thin layer
• Sprinkle toasted pinenuts over cheese and honey, then cover with 2nd slice of bread.
• Preheat a small saute pan on medium heat, so you have a hot pan.
• Lay sandwich in pan, with butter side down, and gently butter the other side of the sandwich while in the pan.
• Grill each side until golden brown, and bread is crisp, not soggy.

I had mine with a little dollup of cranberry chutney. YUM.
See step by step photo instructions here.

Add comment December 8th, 2008

Pastry, Figs, Stilton, Walnut and Port Wine Reduction

Every so often, my friends and I gather and have little “cooking parties”, this appetizer was something I whipped up at one of these soirés. The recipe was taken off of Epicurious.com and I have to say this little dish was quite delicious.

However, in the future, I would serve this as Epicurious recommends as an after-dinner dessert (instead of appetizer), since it’s sweetness along with the strong flavor of the cheese lends itself to an upscale dessert.

Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets
Recipe taken from Epicurious

INGREDIENTS for Walnut Crunch:

2 tablespoons honey
2 tablespoons sugar
1 tablespoon butter
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons chopped toasted walnuts

INGREDIENTS for Figs and Puff Pastry:

1/2 cup sugar
1 tablespoon water
Pinch of salt
9 fresh figs (preferably black Mission), stemmed, cut lengthwise in half
1/4 cup (1/2 stick) unsalted butter
1/2 cup ruby Port
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 ounces La Fourme d’Ambert or Stilton blue cheese, diced or coarsely crumbled, room temperature
Honeycomb or honey

RECIPE INSTRUCTIONS for Walnut Crunch:

Stir honey, sugar, butter, cinnamon, and salt in medium skillet over medium heat until sugar melts. Cook until mixture boils and is deep golden brown, about 3 minutes. Mix in walnuts. Pour out onto sheet of foil; cool completely. Chop walnut crunch into small pieces. Can be made 2 days ahead. Store airtight at room temperature.

RECIPE INSTRUCTIONS for Figs and Puff Pastry:

1 comment January 17th, 2008