Rhubarb Pie and Grandma

Hello all,

Today I want to talk about my grandma, and about pie.
Mostly because they have to do with each other in my story, but also cause grandmas and pie usually go together, don’t they?

So here’s my story, I hate pie.

The crust is dry or burnt or flavorless more often then it is not. The filling has a tendency to be overly sweet, mushy or it tastes like the fruit is from a can that’s been hanging out in the back of the pantry, saved in case of apocalypse or something worse – like seriously not having anything else to eat and you’re on the verge of starvation.

Like I said, I’m not a fan of pie.

EXCEPT when it’s my grandma’s pie (cliche, I know).
I swear though, nobody does pie better than my grandma, Pauline.

Maybe it’s because she grew up on a farm full of fruit orchards in Canada with a big family full of hungry boys, and nothing warms you up like a hearty slice of pie in cold weather.

Maybe she makes such gosh darn good pie because when she grew up she went and had a big family (this time full of girls) and worked as a nurse so making pie was a good way to unwind after a long day of work and taking care of all her little ones.

Maybe, it’s cause now her 5 kids have all grown up and gotten married and had tons of babies themselves and the staple of every family gathering are Grandma’s pies.

Basically has had to stay on her pie game her whole life.

I have been thinking lately though, that if my grandma can make excellent pie, then maybe I can too. I might just have that pie making gene stowed somewhere in me.

She makes a most wonderful apple pie, a mouthwatering crusty and crispy pecan pie, pumpkin pie with filling so smooth and topped with leaf shaped crust pieces that will make you squeal with delight, but my absolute favorite pie is her rhubarb.

Rhubarb is divinely unique and not the most common of pies, its bitter when uncooked but addicting and tart when cooked and is absolutely positutely my favorite of Grandma’s pies.

So, while I was in LA for a few days for my dad’s birthday I cornered my granny with a pie cutter and said “Lady, you better give me your recipe for Rhubarb pie or I’ll slice you and put you in a pie!”

OMG I’M TOTALLY KIDDING

It really went more like this “Granny, you make the best pie in the whole gosh darn world, would you share your most delectable recipe for Rhubarb pie so that I may continue the family tradition.” Then granny smiled with her adorable, non-dentured, smile and said “Oh of course, honey girl!” That’s what she calls me, honey girl. I love my grandma.

Sidenote: I incidentally recently painted my kitchen table a color named “Rhubarb” and while slicing the stalks for the pie I decided to gauge just how well it matched

God damn that’s a match!

Moving on

What you’ll need:

For the most buttery and flaky crust:

2 1/2 cups flour, plus a little extra for rolling

1 stick of butter, cubed and frozen

1 tsp salt

1 tsp sugar

8 Tbs water, ice cold

For the luscious filling:

5 cups Rhubarb, chopped into 1 inch pieces

1 1/4 cup sugar, I used brown sugar

1/4 cup cornstart

2 Tbs lemon juice

1 tsp ground cinnamon

1/4 tsp salt

1 1/2 Tbs butter

What to do with it:

For the crust:

Combine flour, sugar, salt in a food processor and lightly pulse

Gradually add in the cubed frozen butter. I’ve learned that frozen butter is the secret to excellent pie crust. Pulse until the butter hunks are the size of your pinky nail

Now add the water, 1 Tbs at a time keeping watch of the dough’s consistency (flour has different absorbancy levels, so while I needed all 8 Tbs, you may only need 6 or 7). You want the dough to just stick together when you press it together between your fingers

Take the dough and squish it on the counter under your hands to break up the butter a little more to encourage that, oh so, desirable flaky crust

When you’re done smushing it around roll it into a ball and cut in 2 pieces then form those into 2 flat patties

Dust the two pieces with flour, wrap in plastic wrap and set to chill in the fridge for a little more than an hour

Once the hour is up, take out and let them soften for about 5 minutes…chill and then soften? I know, just do it

Take a floured rolling pin and roll out one patty on a floured surface until it is about a foot across, the edges don’t have to be perfect as you will be trimming them anyway

Fold in half and place inside your baking dish, I used my cast iron skillet since I don’t actually have a pie pan

Gently unfold to fill the pan and press into the edges

For the filling:

Preheat oven to 425

Place chopped Rhubarb into pie crust

Mix together sugar, cornstarch, salt, cinnamon and lemon juice in a bowl

Drizzle over rhubarb and gently mix around with your hands to coat

Dab with pieces of butter

Cover with the other patty of crust, that’s been rolled out, of course

You can cover the pie in a few ways, the coverall method in which case you would slit holes in the top to allow it to breath

OR the rustic way where you cut the rolled out dough into 1 inch strips and weave it – that’s what I chose to do

If you opt for this method just pinch the ends together with the bottom crust to close it off

*DON’T do what I did and forget to add 1 cup of the sugar – the copy of the recipe my granny gave me is old so the 1 1/4 cup sugar looked like just 1/4 cup. So there I was thinking to myself “God, who says pie is unhealthy, there’s only a 1/4 of a cup of sugar!” And anyone who has had unsweetened rhubarb can imagine my surprise when I first sampled a teeny bit of the filling through the pie crust. So there I was with an almost baked pie that was pretty nasty. In the event you did do that here’s the fix: take the extra 1 cup and mix with the tiniest amount of water to make it pasty and painstakingly drip it through the slots of the pie top. Then slosh the pie around with enough force to mix the filling, but not spill it. It’s an art, my friends, and I am here to say that I think I have mastered it.

The conclusion: The pie was delicious, the filling had texture and was tart yet sweet, and crust that wasn’t dry, overall a huge pie success for my first time.

But there’s just something about grandma’s pie.

Parmesan Thyme Crackers

Sometimes I think we take the carbs in our lives for granted. Breads, crackers, chips, ect. They are always there when we need them, they last for a considerable amount of time, come in a multitude of flavors and pair nicely with TONS of stuff.

So, this post goes out to the crackers of the world. I salute you and your ability to accompany cheese so delightfully.

But first, let me introduce you to someone special. Someone that I rarely get to spend time with due to distance and my busy schedule when I do come into town.

I’d like you all to meet my mother’s Kitchen Aid Mixer.

It’s big, blue, and beautiful and my mother has adorned it with a many fantastic attachments.

If anyone was to ever bestow upon me this fine piece of machinery, I very well might die of excitement. I just don’t know what color I would want yet…mint green, royal purple, copper? With over 20 different colors how is a girl ever supposed to choose!?

I would surely feel the need to buy every attachment as well; the pasta maker, the meat grinder, the ice cream bowl, the citrus juicer, the ravioli maker. Yea, Kitchen Aid would make a lot of money off of me.

Anyway, moving on.

Crackers. I don’t make a habit of keeping them in my house. But they are one of those things I have always wanted to make myself.

I thought to myself, if I’m gonna take the time to make crackers, they are gonna be fancier. Personally, I think that anything containing fresh herbs are automatically elegant. And, as you may know, I adore anything with cheese.

Parmesan Thyme Shortbread Crackers seem to fit the bill.

Adapted from: Ina Garten

Makes about 46 crackers

What you’ll need:

2 sticks Unsalted Butter, at room temp

6 ounces finely grated Parmesan Cheese

2 1/2 cups Flour

1/2 tsp. Salt

2 tsp. Fresh Thyme Leaves, chopped

1 tsp. Black Pepper

1 Tbs. water*

What to do with it:

Preheat oven to 350 degrees

1. Mix butter with an electric mixer or a hand mixer until creamy

2. Add in the Parmesan, then the Thyme, salt and pepper

3. Slowly add the flour 1/4 cups at a time

*if the dough seems a bit dry, add water

4. Flour a cutting board and when the dough has been well incorporated place it on the board and divide into 2 evenly sized mounds

5. Roll into 9 inch long logs (2 logs total)

6. Wrap each in plastic wrap and place in the freezer for 25-30 minutes to firm

7. Take out of the freezer, unwrap and cut the dough into 1/4-1/2 inch slices with a very sharp knife. I got about 23 crackers per log

8. Place on a baking sheet and put in the oven. For a moister, breadier cracker, bake for 24 minutes, for a drier, crisper cracker about 32 minutes. Check on them all the while, I wanted my crackers to develop some extra color, so I left them for the 32 minutes.

Put a little salami on top for a protein filled snack

Smear a little cream cheese over it and top with a baby sprig of thyme for a creamy and cooling afternoon treat.

Or because I know you all to be crafty little foodies, make both of them, turn ’em in on each other and have a mini meat and cheese sandwich.

These crackers are herbaceous and savory and wonderful and addicting and light (despite the butter) and unique and a crowd pleaser.

So make them. You won’t regret it.

Spiced Crispy Onions

Ever get a craving for onion rings? Or those French’s Fried Onions you put on top of your Thanksgiving Green Bean Caserole? Or Funions?

I do.

You probably do too.

There’s just something about fried onions.

That’s why this lil’ recipe comes in handy, they are kind of a love child between the 3 aforementioned snacks.

Dare I say these savory things could be a new favorite treat.

They are crispy, but not dry.

They are spicy, but don’t make your eyes water.

They are fried, and that’s just plain great.

Gettin’ down to business

What you’ll need:

1 yellow onion

1 cup milk

1 1/2 Tbs White Vinegar

1 cup Flour

1 Tbs. Cayenne

1 Tbs. Paprika

1 Tbs. Salt

1 Tbs. Pepper

Canola Oil, for frying

What to do with it all:

1. Slice your onion real thin, does,’t really matter how – full circles, half moons, quartered – let your creativity flow free!

2. Put your onion slices in a bowl and cover them with the milk and white vinegar, make sure they are covered. Let them soak for 15+ minutes

3. In the meantime, heat your oil to 350-375 degrees. Keep the oil at medium heat

4. Mix together the flour, salt, pepper, cayenne, and paprika

5. Put a handful of onions into the flour and let them roll around a bit. Don’t be shy, indulge your inner chef, use your hands and smother those onions, cover them in flour and spices ’til a wet spot is nowhere to be found.

6. Then drop them gently into the hot oil, for the sake of not burning them, I keep the heat on medium and let the onions jump around in the oil for about 5 minutes

7. When the slices are golden and gorgeous take them out and set them on a paper towel to let some oil drain – for the sake of your figure

8. Resist the urge to eat them immediately. Really fight it. Hard

9. After cooling for a few minutes, indulge. Eat them one by one…or by the handful…or put ’em on a delectable sandwich

10. When you run out make them again, and again to your heart’s content

You can thank me later.

What’s your favorite homemade snack?

Blueberry Scones

Up until recently, I have not been a big breakfast person.

I love cereal, but usually in the afternoon, or as a midnight snack.

The typical breakfast of eggs, bacon, toast, and hash browns followed by an overwhelming food coma is a rare occurrence for me.

It was really only after doing my raw food challenge that I discovered the beauty of raw overnight oats and have since incorporated Greek yogurt, nuts, almond flour, and berries into the mix. Some variation of this is now my breakfast staple. I love the crunch of the nuts and oats, the bright tartness of the berries and the rich and filling creaminess of the Greek yogurt.

Isn’t it just gorgeous?

BUT something must be said about a breakfast pastry every once in a while. Not the overly decadent ones with globs of glaze or doughnuts that have sprinkles or Lucky Charms adhered to the top.

Although sometimes pastries like this Apple Pecan Bun with a maple glaze is much appreciated.

No, no, I talking about a good old fashioned pastry, like a scone.

A blueberry scone, to be exact.

Perhaps a scone with a fantastic blueberry goat cheese spread.

Yes, that’s my kind of pastry.

I adapted this recipe from my homegirl, Martha Stewart, ’cause sometimes, nobody does it better than Martha.

What you’ll need:

2 cups all-purpose flour

3 tablespoons sugar, plus more for sprinkling tops

1 tablespoon baking powder

3/4 teaspoon salt

6 tablespoons cold unsalted butter

1 1/2 cups fresh blueberries

1 teaspoon grated lemon zest

1/3 cup low fat milk (2%)

2 large eggs, lightly beaten

Here’s what you do with it:

Preheat oven to 400 degrees

In a bowl, mix together flour, 3 tablespoons sugar, baking powder, and salt

Make the work easier by cutting up the butter into small pieces and incorporate

Then toss in your blueberries and zest

In a separate bowl, whisk together cream and egg

Slowly incorporate your wet mixture into your dry mixture

Stir lightly with fork just until dough comes together

Place mixture onto a floured cutting board and knead gently a few times

*I opted to make round scones by scooping out a heaping tablespoon of batter onto a baking sheet

Brush tops with cream, and sprinkle with sugar

Bake for 20-22 minutes

 

Aren’t they beautiful?

Now, onto the spread!

These are rough measurements, but basically:

4-5 oz goat cheese, softened

3/4 cup blueberries

Release the days frustrations on these blueberries, squishing them in your hands letting the juice drip onto the goat cheese

Then scrap the peels and seeds off your hands and add that to the cheese

Mix together with a spoon

That’s it

Spread generously on top of your cooled halved scones

Yea, they were perfection in the morning.

And in true breakfast food form, I ate them in the afternoon, and at midnight too.

What’s your favorite breakfast, pastry and otherwise?

RAW Food Challenge

Hello everyone!

After a few days of contemplation, and lots of Google searches, I have decided to embark on a new challenge. One that doesn’t involve 6 hours of baking, or 4 sticks of butter. No, this challenge will be much different.

I was first inspired by this blogger because she just completed this challenge as well.

Beginning tomorrow, I will be going RAW for a week. 7 days. 21 meals + snacks.

Raw Fruits. Raw Veggies. Raw Seeds, Nuts, and Sugars.

Nothing cooked over 116 degrees. But for the sake of keeping it somewhat simpler, I’m just gonna keep things cool.

When I first started thinking about this, I was apprehensive, really really apprehensive. I read a lot of informational websites, and what I learned was shocking. According to some experts in the field women who eat a raw food diet should be consuming about 6 pounds of food a day!

One of their “suggested breakfasts” was 3 pounds of watermelon! I don’t think my stomach could hold that much at once! I understand that because there is little fat in what I’ll be eating my body is going to burn through it much quicker, but oh my goodness. If I try and eat 6 pounds every day, I’ll always have food in my mouth!

I kept searching, and eventually I found some REALLY intriguing recipes that I can’t wait to try (no, I won’t tell you now and spoil the surprise). Just you wait and see, I think some of the stuff will really knock yours socks off!

For the past few days I have been stock piling the things I will need, since school and work are going to be pretty demanding this week I wanted to make sure I have just about everything I need beforehand.

I have been thinking a lot about the things I will miss over the next week, my list includes:

Sauces

Milk

Bacon

So, in an effort to not go without, I have been prepping my alternatives for 2 out of the 3 on this list (sorry bacon, I couldn’t find a good alternative for you. I love you. I’ll miss you).

In my kitchen at this very moment I am soaking:

Raw Sesame Seeds for Tahini Sauce

Raw Almonds for Almond Milk

Raw Chickpeas for Hummus

and Raw Oats for my breakfast tomorrow

In addition to these goodies that are already underway, I have about half a produce market worth of fruits and veggies in my fridge and on my counter right now.

See!

Among the things I am most excited to use is this gorgeous Kale

And Chia seeds! I never knew you could eat the hair off your Chia pet!

As far as protein goes, I’ve made sure to stock up on the following (all raw):

Sesame Seeds

Chickpeas

Hulled Pumpkin Seeds

Sunflower Seeds

Chia Seeds

Hulled Hemp Seeds

Almonds

Walnuts

Pecans

Raw Almond Butter

Raw Peanut Butter

For grains:

Raw Oats

Almond Flour

To sweeten things up:

Agave Nectar

Raw Honey

Coconut Flakes

To drink:

Kombucha (because it was on sale at the market)

Am I a little scared? Yes. But, more so, I’m excited for what’s to come. I will be blogging everyday about my experiences, my mood, my food and of course all the recipes!

There are 2 exceptions I’m making to this whole “only raw” plan of mine.

1. I am not giving up my morning cup of black coffee

2. Nor will I be giving up my option of having hot tea, since the nights in SF can get realll chilly in this old apartment of mine.

Other than that, RAW ALL THE WAY, BABY!

Wish me luck!

I am waking up early to finish my almond milk and tahini sauce, so off to bed for this blogger!