All Things Argentina

Have you heard of Try the World? Basically, every two months or so (depending on your subscription) you receive a box of food from a different country. This is my kind of subscription. Click the link for more information Try the World.

First up, Argentina. My nephew Owen (who was visiting) was very intrigued by what came in the box.

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This is what I got in box…Chimichurri sauce, malbec wine marinade, butter cookies, dulce de leche, green olive paste, Argentine teas, and dulce de membrillo.

The butter cookies, which I am snacking on right now were delicious!

It is recommended to use the wine marinade on meat, but since I don’t like sweet marinades, we just spread it on bread instead.

The first thing I made is called Cornflour Alfajores with Dulce de Leche. The cookie has a bit of a mealy texture due to the corn flour. I didn’t have powdered coconut, but I did have stale shredded coconut. So I put the shredded coconut into my magic bullet and voila… powdered coconut. The directions were a little vague on the assembly so I did my best. I mixed the coconut and dulce de leche and then made the cookie sandwiches. After the sandwiches were assembled I sprinkled more coconut on the filling (mostly for looks). If I were to make them again I would roll the dough a little thinner, but overall I thought they turned out great.

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For dinner one night, I used the rest of the ingredients from my box. I was quite pleased with the results.

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Our appetizer was a toasted baguette with a green olive paste and shaved parmesan cheese. I’m not a huge fan of green olives, but I didn’t hate the spread.

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I marinated some pork with the chimichurri sauce. The sauce was good, but a little sweet for my liking. I like more savory flavors with meat. I cooked this in the oven, but I think it would have been better on the grill.

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For dessert, I made something called Pasta Frola with Quince Paste. It was fairly easy to make and I loved that it wasn’t overly sweet. It’s basically a tart with a fruit filling. You can mix any flavor jam with the quince paste to make the filling. I used strawberry peach.

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I enjoyed experimenting with new flavors and ingredients. I’m anxiously awaiting my next box!

It’s not a donut hole

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It’s beignet time. My dad and I both have a love for food and cooking. Since my parents live a little closer to me during the summer time, we decided the next time I was in town to make beignets…a delicious French pastry! I have had quite a few beignets over the years, each varying slightly. My favorite has been in Chicago at The Grand Lux Cafe. I love the rustic look and the lighter color. They were served with three dipping sauces… raspberry, vanilla, and chocolate ganache. Oh my goodness, they were delicious!

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The first tip I want to tell you is to have all the proper tools. As we were making these, I kept thinking how ridiculous it would have been trying to make these at my house and improvising tools (like we always do). Don’t do it. This guy on the left (spider) I found particularly helpful when frying the beignets.

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The dough is pretty straight forward (and delicious).

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After letting it rise for what seemed like forever, the fun begins! You only get to roll the dough out once so make the most of it. We didn’t have a biscuit cutter so we used the lid to a mason jar. It worked like a gem.

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Don’t waste the extra dough. Cut it up into roughly the same size pieces and fry them.

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Tip #2. Do not guess what the oil temperature is. Use a thermometer. Keep an eye on your oil, the temperature can rise very quickly resulting in crispy outside, but an undone center.

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Test one or two to start and see how it goes. Once you start the process goes quickly and it’s very helpful to have two people in the kitchen.

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Once they are done frying, coat them in sugar. We tried granulated and powdered. I thought they were both good, but I think the powdered sugar looked a little classier. But of course I don’t have any pictures of those. If using powdered sugar, either sift the sugar on or put sugar and beignet in a ziploc and gently shake.

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Don’t forget the dipping sauces!

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Beignets
Author: 
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: About 24
 
Ingredients
  • 1 tablespoon plus 2½ teaspoons active dry yeast
  • 1 cup warm water
  • 1 cup all-purpose flour
  • 1¼ sticks unsalted butter, at room temperature
  • ⅔ cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 3½ cups bread flour
  • Extra flour, for rolling the dough (about 1 cup total)
  • 1 gallon fryer oil
  • Granulated sugar, for garnish
Instructions
  1. In a medium bowl, stir together the yeast and the water. Set aside to proof.
  2. After 10 minutes, stir in the all-purpose flour, cover with plastic, set aside in a warm place and let it double in size.
  3. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar, 8 to 10 minutes. Add the eggs, with the mixer on low speed, one by one. When the mix is smooth, add the vanilla and salt. Stir to blend. Add the bread flour and mix on low speed until fully incorporated.
  4. Change the electric mixer attachment to a dough hook. Continue mixing the dough until it becomes a ball. Then, stir in the yeast mixture until thoroughly incorporated. Put the dough in a bowl, cover with plastic and allow to proof, 1 hour to 1 hour 30 minutes.
  5. Lightly flour a cool surface and roll the dough out to about 1½-inch thickness. Cut rounds of dough with a cutter and turn them onto a floured baking sheet to rest, 20 to 30 minutes, before frying.
  6. Heat the oil in a large pot to 365 to 370 degrees F. Drop the beignets in the hot fat and cook until golden brown on both sides, 3 to 4 minutes. Remove them from the oil with a slotted spoon.
  7. Roll in the granulated sugar.
  8. Serve immediately with Vanilla Dipping Sauce.
Notes
You can also fill these pastries by putting filling into a pastry bag or zip lock with a small tip. After frying, poke the side of the beignet and fill with desired filling.

 

It’s all in the crust

No knead artisan bread is something we were introduced to by a friend and it changed our lives. This bread has the perfect crispy crust and a delicious sourdough flavor. You can make it plain or add different cheeses, fruit, seeds, and flavors.

First up, is cranberry, orange, and almond bread. This was delicious! It would make the perfect bread for a turkey sandwich or french toast.

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This dough is extremely sticky, be sure to use plenty of flour.

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I mean really, look at that crust! Plus the size of this loaf is perfect for small get-togethers or a meal with friends (or just grab some butter and/or cheese and eat it yourself despite what Megan is about to write about saving it for later).

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The cheddar jalapeno loaf is also a favorite and one we will be entering into the county fair this fall. It has the perfect amount of heat without being overbearing. I found it a touch hot, but I’m a baby. The cheese and jalapenos are mixed into the dough as well as sprinkled on top. Yellow cheddar gives a nice color to the bread, but I enjoy the taste of white cheddar better. I decided next time I make it, I will do a little both to get the best of both worlds. Cream cheese would be the perfect spread for this bread. (and really anything else, but enough about my addiction to cream cheese) Not to mention it makes delicious toast.

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To store this bread, put the cut side face down on the cutting board. If you put it in a bag, you will lose the crispy crust.

For gifts, we wrapped the loaf in a flour sack towel, which seemed to work well.

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There are a lot of recipes for this no knead artisan bread, each varying slightly. I am posting two slightly different recipes for this bread. If you want just plain sourdough, just leave out the add ins.

This bread is very forgiving and extremely easy. It’s a great recipe to start with if homemade bread scares you. Be creative and have fun with it! I am completely useless when it comes to bread and I can’t manage to mess this recipe up. If I can do it anyone can.

5.0 from 1 reviews
No Knead Artisan Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 3 cups All Purpose Flour
  • 1½ tsp. salt
  • 1 tsp. yeast
  • 1½ cups luke-warm water
Instructions
  1. Combine the three dry ingredients in a large bowl then pour in the luke-warm water. Stir until completely combined. Dough will look messy and not smooth.
  2. Once combined, cover tightly with plastic wrap and let sit on the counter. Let dough sit for between 12-18 hours. Sometimes, I have let mine sit for longer because life got in the way. It still turns out.
  3. When dough is done rising and ready to bake, preheat oven to 450 degrees F and place dutch oven in oven to pre heat. Pan should pre heat for 30 minutes.
  4. Heavily flour clean counter top or surface. Turn dough onto floured surface and shape into a round ball.
  5. After dutch oven has preheated, place ball of dough in the dutch oven and cover with lid.
  6. Bake at 450 degrees F for 30 minutes. After 30 minutes, remove lid and bake for an additional 15 minutes until done. Bread will be golden in color.

5.0 from 1 reviews
No Knead Artisan Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 3 cups of all-purpose flour
  • ½ teaspoon instant or rapid rise yeast
  • 1¾ teaspoon kosher salt
  • 1½ cups cool tap water
Instructions
  1. In a large mixing bowl, whisk together flour, salt and yeast.
  2. Add water and mix until a sticky mixture forms.
  3. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
  4. Heat oven to 450 degrees. While oven is pre heating, place pan in oven for 30 minutes to pre heat as well.
  5. Meanwhile, pour dough onto a heavily floured surface and shape into a ball.
  6. Remove hot pot from the oven and drop in the dough.
  7. Cover and return to oven for 30 minutes.
  8. After 30 minutes remove the lid and bake an additional 15 minutes.
  9. Remove bread from oven and place on a cooling rack to cool.

For cranberry, orange, and almond loaf:

1/2 c dried cranberries, 1/2 c almonds (I used slivered), and zest from one orange (mixed into the dough before you let it rise).

For cheddar jalapeno loaf:

1/4 c diced jalapenos, 1 c cheddar cheese (mixed in with dough before it rises) and 8-10 thin jalapeno slices and 1/4 c cheese sprinkled on top right before bread is baked.

 

 

800 degrees… literally

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This past weekend I found myself in Vegas (which was real hot) for a couple hours. Before we made our way back to Ely we grabbed lunch at 800 degrees Pizzeria. I loved everything about it. You can create your own pizza or choose one of their specialty pizzas. If you choose to create your own, you get to choose everything…even the kind of crust you want.

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We chose the tropicale, which had roasted pineapple and rosemary ham. We also ordered a caesar salad. I loved the freshness of the food. I was planning on just eating the salad and having half a slice of the pizza for my lunch. But that half a piece turned into a tad bit more because it was so good! The crust had a great crispiness to it. I love a good crust! My only criticism was the extremely loud music and there seemed to be some serious confusion among the employees, which made ordering a little hectic.

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……..I don’t know, something with cheese

whole sandwich

Cheese on top of cheese on top of more cheese. It doesn’t get much better than this. For our lunch with grandpa we made croque monsieur. I had never had these, but Nathan had them in Europe and they were an excellent suggestion.

First, you make the cheese sauce. CHEESE SAUCE!

Cheese sauce

Next, you toast the bread and start assembling the sandwiches.

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Is your mouth watering yet?

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Ina says to slather the cheese sauce. So we did.

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Due to poor planning (surprise!) we ran out of the shredded cheese. So we used Swiss on three of our sandwiches. And while we’re on the subject of cheese…we used gouda in place of gruyere . Unfortunately, gruyere was nowhere to be found at the store.

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My favorite part is watching the cheese melt and bubble in the oven.

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These were absolutely amazing! The next day we reheated our leftovers for lunch. I was surprised at how beautifully they reheated. On day 1, the Swiss cheese hardly browned at all under the broiler. But were a lovely golden brown the second day.

Give these a try. You will not be disappointed.

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Croque Monsieur
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 sandwiches
 
Ingredients
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 12 ounces Gruyere, grated (5 cups)
  • ½ cup freshly grated Parmesan
  • 16 slices white sandwich bread, crusts removed
  • Dijon mustard
  • 8 ounces baked Virginia ham, sliced but not paper thin
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, ½ cup grated Gruyere, and the Parmesan and set aside.
  3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
  4. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

 

I ate the whole bowl… really

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This weekend we went to visit Grandpa Saun in Logandale. The plan was to make some desserts and have a little party where grandpa could invite some friends over and enjoy a nice evening. But grandpa had been invited to an eagle scout court of honor. Most everyone he would invite to the dessert night would already be at the court of honor. Not wanting to compete, we decided we would just do a nice lunch for the three of us. We outdid ourselves.

We’ll get to lunch in the next post. But first, dessert!

We had lemon curd, whipped cream,and fresh berries. I made the lemon curd that morning so it had plenty of time to chill in the fridge. This was the perfect dessert for a hot (and I mean HOT) summer day. The tanginess of the lemon curd was a great complement to the sweetness of the berries.

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I had never made lemon curd before but was very interested in trying it. I couldn’t find a sharp peeler, until later in the day (after I wasn’t looking for them anymore). So I used a knife to peel the lemons. There was a little more of the white part of the lemon than we wanted, so Nathan used a cheese grater to get rid of the excess white part. Perhaps we should call this, double peeled lemon curd? He also didn’t have a food processor so we used a blender. The lemon peel was not as fine as it should have been, but using a food processor would have fixed that problem. It’s always an adventure at grandpas!

When heating the lemon curd, it didn’t look like it was going to thicken and become smooth. Stick with it, because like magic, all of the sudden it does. Mine took about 15 minutes, instead of 10 like the recipe says.

We hope you enjoy this as much as we do!

Lemon Curd
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 3 lemons
  • 1½ cups sugar
  • ¼ pound unsalted butter, room temperature
  • 4 extra-large eggs
  • ½ cup lemon juice (3 to 4 lemons)
  • ⅛ teaspoon kosher salt
Instructions
  1. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
  2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

 

 

 

Summertime

cake

Summer is finally here. Which means it’s time to prepare for the White Pine County Fair. First up, the lemon blueberry bundt cake. This is a fantastic recipe we love to make. It’s like a blueberry muffin in cake form. It has a beautiful crispy crust, soft middle, and the perfect blueberry swirl (or so they say. but we’ll get to that later). You will not be disappointed with this cake. This recipe is a bit labor intensive, but absolutely worth it!

We had a couple hangups with the cake this time around.  The inside of the cake was a hot mess.

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See what I mean?

The recipe says to use a butter knife to swirl the filling into the cake, but that didn’t turn out so well. Next time, we are going to try a skewer for better results (and as Nathan is suggesting, maybe more swirling and less mixing, just a thought). You are going for a marbled look.

Once the filling was made and sat for a minute it became extremely gelatinous, in fact it was more than gelatinous. Whatever the stage just past gelatinous is. Was the filling on the heat too long? Was the heat too high? Did we use the wrong pectin? Who knows. Hopefully there are some jam and jelly gurus who would be willing to chime in. We’ll try again at any rate. The cake was, nonetheless, delicious, but not how it was supposed to turn out. In fact we’ve had a few disasters with this cake and no matter how iffy it looks it is absolutely worth eating the whole thing in one sitting.

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This was before the gelatinous mess. Love those colors!

We are trying to find the perfect way to top the cake. We tried a lemon glaze, cinnamon whipped cream, and lemon whipped cream. The lemon glaze, which is just lemon juice and powdered sugar is always good, but seemed a little heavy with this cake. The cinnamon whipped cream was good, but the cake overpowered the cinnamon flavor. The winner was the lemon flavored whipped cream. It was the perfect complement to the texture of the cake and a delicious fresh flavor. We added one drop of yellow food coloring, which was the perfect finishing touch.

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Let us know how this cake turns out for you! And if you discover the secret to marbling the filling.

Marbled Blueberry Bundt Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Ingredients
  • Cake
  • 3 cups flour
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • ¾ cup buttermilk
  • 2 tsp grated lemon zest + 3 TBSP juice
  • 2 tsp vanilla extract
  • 3 eggs, plus 1 yolk (room temperature)
  • 2¼ sticks butter, softened
  • 2 cups sugar
  • Filling
  • ¾ cup sugar
  • 3 TBSP low or no sugar needed fruit pectin
  • Pinch of salt
  • 10 oz fresh or thawed frozen blueberries
  • 1 tsp grated lemon zest + 1 TBSP juice
Instructions
  1. FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heavily spray bundt pan with baking spray with flour. Whisk flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Whisk buttermilk, lemon zest and juice, and vanilla together in a medium bowl. Gently whisk eggs and egg yolk to combine in third bowl.
  2. Using a stand mixer fitted with the paddle, beat butter and sugar on medium high speed until pale and fluffy, about 3 minutes, scraping down the bowl as needed. Reduce speed to medium and beat in half of the eggs until incorporated, about 15 seconds. Repeat with remaining eggs, scraping down the bowl after incorporating. Reduce speed to low and add one-third of the flour mixture. Repeat using half of the flour mixture and all of the remaining buttermilk mixture. Scrape down bowl, add remaining flour mixture , and mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Cover bowl with plastic wrap and set aside while preparing the filling.
  3. For the filling: Whisk sugar, pectin, and salt together in a small saucepan. Process blueberries in blender until mostly smooth, about 1 minute. Transfer ¼ c puree and lemon zest to saucepan with sugar mixture and stir to combine. Heat sugar-blueberry mixture over medium heat until just simmering, about 3 minutes. Add remaining puree and lemon juice to cooled mixture and whisk to combine. Let sit until slightly set, about 8 minutes.
  4. Spoon half of the batter into prepared pan and smooth top. Using back of the spoon, create a ½ inch deep channel in the center of batter. Spoon half of the filling into channel. Using butter knife or small offset spatula, thoroughly swirl filling batter (there should be no large pockets of filling remaining). Repeat swirling step with remaining batter and filling.
  5. Bake until top is golden brown and skewer in center comes out clean, about 60-70 minutes. Let cake cool in pan on wire rack for 10 minutes, then invert the cake directly onto the wire rack. Let cool.

 

 

 

 

Life changing

I found myself in Vegas a couple weeks ago for a state basketball game. After the game, my friend Connie and I wanted to get dinner somewhere we hadn’t been before. We decided on Gordon Ramsey’s restaurant called Steak. I cannot explain what happened that night, but I’m going to try.

Because we wanted one of everything on the menu, we decided to split a few dishes so we could try more. We started with a caesar salad. Of course I loved the uniquely shaped plate. I also loved the unique plating of the salad…the fact that the lettuce leaves were whole and they used shaved parm. And then there was the quail egg. I was hesitant to eat it, because I knew it was a quail egg. But I wanted to share this entire experience with my students so I wanted to try everything, and that meant the quail egg. I was not disappointed. It’s called a scotch egg, they are a common picnic food in the UK. There was sausage around the egg and the outside was breaded.

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Next came the bread plate. Let’s talk brioche (the two rolls in the middle). When the waitress brought this plate out she told us that the brioche had a mushroom filling. I died a little inside, I hate mushrooms…a lot. But, because I was going to share this experience with my students I tried it. Turns out the mushrooms didn’t matter. Brioche is a light and flaky bread, similar to a croissant. Delicious!

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One of our sides was asparagus. We all know my thoughts on asparagus and this did not disappoint. Funny story… on our ride to Vegas for some reason we were talking about vegetables. Connie likes hers very well cooked and mushy. My vegetables need to be tender, yet crispy. Lucky for me, that’s exactly how these were cooked. Not to mention, they were cooked in butter.

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Another side we tried was the macaroni and cheese. This was the most disappointing dish for me of the night. Strike one: peas. Really, I think it was just different than what I was expecting. In the realm of macaroni and cheese it was very light compared to any others I’ve tried. I did, however appreciate the bread crumbs on top that gave the dish some texture.

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And the star of the show. Beef wellington. We asked them to split this in half so this is not what the portion normally looks like. First off, the presentation is beautiful. What I loved most about this dish was how well the flavors complemented each other. Everything worked so well together and nothing was overpowering. Each bite was better than the last. I’ve totally been inspired to learn how to make this.

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Sticky toffee pudding with brown butter ice cream. You had me at brown butter. When the waiter brought this out he explained that this was the chef’s take on the classic bread and butter. He poured the sauce over the cake and told us it was best to eat the ice cream with the cake. We all know my feelings about butter, but brown butter ice cream was a revelation. Simply amazing.

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The things my dreams are made of.

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With the tip included we paid $150.00. I regret nothing! This was a great experience and if you get the chance to eat here, don’t pass it up.

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The very best combination

Blueberries and lemon. They get me every single time. I mean really. Some combinations are just meant to be and let me be clear here, there is NOTHING better than chocolate but lemon and blueberries are a very close second. While I’ve made many blueberry pies (and even received a first place ribbon at the county fair, but no one is bragging [except me]). We mounted this attack on the blueberry pie as a practice run prior to the holiday of all holidays, Thanksgiving.

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This filling recipe comes out of the Better Home and Gardens New Cook Book. They have a neat table that simply outlines the recommended amount of flour and sugar for different kinds of berries and fruit. I find it very handy. I usually add a couple of teaspoons of lemon zest to my berry pies (and their blueberry pie recipe has lemon zest in it). To bump up the lemony flavor in this pie, we also did a lemon whipped cream to top our individual slices.

Frozen fruit should be allowed to thaw slightly before you incorporate everything. This usually takes less then an hour. Mix all of your thickener (flour) and sweetener (sugar) and lemon zest together in a separate bowl and when the berries are ready toss it all together. If you’re using frozen berries the added benefit is that the moisture collects on the partially thawed berries and evenly distributes the flour/ sugar mixture when you combine it with the berries.

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Don’t fill the bottom crust until you have the top crust rolled out and ready to go, so the filling doesn’t sit in the unbaked crust too long. The goal is to not have a soggy and saturated bottom crust. I usually sprinkle a little flour (1 or two spoonfuls) in the bottom of the pie crust prior to putting the filling to soak up any errant juices in an effort to keep the bottom pie crust from getting soggy.

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After you’ve wrestled both of the crusts out flat and filled the bottom crust you really are in the home stretch.

Make sure to press and roll the seam of the top and bottom crusts together. Or I know some people have good results wetting (lightly) and pressing the seam together. Whatever your method the point is to make sure you have a solid seam. Otherwise the crusts can separate when baking and juices leak out and make a mess. You want your pie to be fortress of flavor!

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I just use a standard thumb and finger pattern on the my pies, but feel free to get fancy.

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Make sure to cut some vents in the top.

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The way your pies look should be consistent and unique to you (so everybody knows whose it is). One of my favorite pie things is to have a maker’s mark. This is a unique design that you put on pies that you have made. I’ve seen a star, half circle designs, etc….. Personally, mine is the outline of the state of Nevada! I know, it’s really great.

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Once you get the hang of making pies they really aren’t too bad to make (easy as pie!…… anyone…. no?) There are few things people find more impressive then a delicious and well made pie. Prepare to impress and don’t be afraid to make mistakes. They’re only ingredients.

These pies were for our respective Thanksgiving parties. But that wasn’t going to do. So we made a smaller pie we could devour that night.

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Garlic-y Atomic Goodness

Garlic is one of those things that is thoroughly enjoyable and supremely upsetting all at the same time. I generally try to avoid the stuff because I’d rather be unapproachable due to my dour disposition rather because of an unbearable stench. I mean who knew it was a bad idea to have the garlic chicken dish at the Thai restaurant during a work lunch? However, when I decide to indulge I go all the way. So when we saw this recipe of a garlic aioli we knew we had to try it.

Making your own mayonnaise is a surprisingly simple endeavor with few ingredients and the results are very impressive. This recipe involves the extra step of mashing the garlic cloves in the with the regular mayonnaise process. All during the concoction of this spread the smell was amazing.

If we were to make this again we would probably try roasting the garlic cloves prior to using them so as to take some of the edge off. Despite being delicious this cooking adventure left us reeking of garlic for the next day or two thanks to the raw garlic. The final product was smooth with a very nice yellow hue and once again that smell was worth the price of admission. We paired the aioli with some baked potato wedges (and really by the end of the night I was eating this stuff with a spoon).

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Even that night we pretty much were unable to taste anything but garlic and in an effort to assuage our garlic-y burning we turned to the the all-wise internet. The internet oracle suggested many things, but we decided to try their suggestion of eating parsley. As with most things on the internet, it may have worked….. and it may not have.

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Sauce Aioli (Provencal Garlic Mayonnaise)
Author: 
Recipe type: Sauce
Serves: About 2 cups
 
Ingredients
  • 1 slice stale homemade-type bread
  • 3 TB milk or wine vinegar
  • A heavy bowl or mortar
  • A wooden pestle
  • 4 to 8 cloves mashed garlic
  • 1 egg yolk
  • ¼ tsp salt
  • 1½ cups good olive oil
  • A wire whip
  • 3 to 4 TB boiling water or fish stock
  • 2 to 3 TB Lemon Juice
Instructions
  1. Remove crusts and break the bread into a small bowl. Stir in the milk or vinegar and let the bread soak for 5 to 10 minutes into a soft pulp. Twist the bread into a ball in the corner of a towel to extract the liquid.
  2. Place the bread and garlic in the bowl and pound with pestle for at least 5 minutes to mash the garlic and bread into a very, very smooth paste.
  3. Pound in the egg yolk and salt until the mixture is thick and sticky.
  4. Then, drop by drop, pound and blend in the olive oil. When the sauce has thickened into a heavy cream, you may switch from a pestle to a wire whip and add the oil a little bit faster. Thin out the sauce as necessary with drops of water or stock, and lemon juice. Sauce should remain quite heavy, so it holds its shape in a spoon.
  5. Correct seasoning.