Posted on November 5, 2014
Have you ever had a salted caramel bar? Read More
Posted on October 17, 2014
I haven’t really eaten many pancakes as an adult but I have fond memories of enjoying my mom’s bisquick pancakes once a week. They were always screaming hot, slightly tangy, fluffy and served straight up with butter and syrup. No berries or nuts on top, no bananas or pumpkin mixed into the batter. Just good old pancakes. Read More
Posted on October 16, 2014
This cake is not only epically moist, earthy and caramel-ly, but also full of Vitamin A and fiber, and gluten free. Read More
Posted on September 19, 2014
I’ve been a very busy cooking bee, happily cooking my way through the Huckleberry Cookbook. I’m also testing out crusts for the KCRW 6th annual pie contest in October, so there’s been a lot of good food happening here. Here’s what this week brought us: Read More
Posted on June 1, 2014
Here’s the Cherry Pie Recipe adapted from Warren Brown’s Pie Love:
1 cup unbleached all-purpose flour
1 cup whole wheat, spelt, kamut or farro flour
3 Tbsp superfine granulated sugar
1 tsp sea salt
2 sticks unsalted very cold butter (I froze mine)
5 to 6 Tbsp ice water
2 1/4 lbs sour cherries, drained
1/2 cup water
1/4 cup sugar
1/8 cup cornstarch
1 recipe Crust, bottom crust blind baked
¼ tsp vanilla extract
Superfine granulated sugar, for sprinkling
To make pie crust:
Preheat the oven to 375°F. Lightly grease a 9- to 10-inch pie pan with butter and lightly sprinkle it with sugar.
Add the flour, sugar, and salt to the work bowl of a food processor and mix for at least 30 seconds.
Stop the processor and add the butter all at once.
Pulse in the butter until the mixture resembles fine crumbs; pulse in the water, 1 tablespoon at a time, until the dough forms into a ball and rides on top of the S blade.
Turn the dough out onto a lightly floured piece of parchment. Set aside one third of the dough.
Form the remaining dough into a disk, place a second piece of parchment on top, and roll it into a large round about 12 inches in diameter and ⅛ inch thick.
Gently fit the rolled dough into the pie pan, fold the excess underneath, crump the edge, and chill the crust for 10 minutes. Meanwhile, roll out the reserved dough between two sheets of parchment to a round approximately 10 inches across. Set it aside, keeping it between the parchment sheets to prevent it from drying out.
Dock the bottom crust and cover it with a circle of parchment paper cut to size and a disposable pie pan resting gently above the crust to prevent it from puffing up while toasting. Blind bake for 5-7 minutes.
Set the blind-baked crust aside to cool while you prepare the cherry filling.
To make pie:
Preheat the oven to 375°F.
Place the cherries in a colander to drain for 15 minutes, and discard the liquid.
Pour the cherries into a large, heavy-bottomed pot and stir in the water and sugar.
Stir together the cornstarch and salt, then stir the mixture into the cherries with a heatproof spatula or wooden spoon.
Turn on the heat to medium. Cook, stirring slowly but continuously, until the juices bubble slowly and thicken, 5 to 8 minutes. Allow the filling to cool slightly.
Scoop the filling into the prepared piecrust. Cover the pie as desired with a top crust with steam vents, a lattice top, or other decorative preference.
For the top crust, whisk the egg and vanilla together and brush this wash over the pie; lightly sprinkle with sugar and cinnamon.
Bake the pie for about 30 minutes, until the cherries begin to lightly bubble and the crust has a golden color. Allow the pie to cool for 1 hour to let the filling set before slicing.
Posted on May 26, 2014
Why? Because it’s a holiday and you may get extra time to sleep, extra time to surf, extra time to do whatever it is you love, and plenty of time to nap and read in between. Then there’s eating.
If you are hosting a barbecue this year, or bringing a dish to another’s Memorial Day festivity, I have some suggestions for burgers, salads and desserts (including this strawberry shortcake we had for breakfast on Tuesday) that I shared with my friends over at Foodlander. Head on over and let me know what sounds good to you!