Strawberry Rhubarb Pie


Strawberry rhubarb pie

Ingredients

  • homemade pie crust
  • 3 cups sliced rhubarb (1/2 inch pieces) (about 3 large stalks)
  • 2 and 1/2 cups chopped strawberries (a little less than a 16 oz. box)
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 Tablespoon orange juice
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for garnish

Instructions

  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
  3. Preheat oven to 400°F (204°C).
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling.
  5. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)
  6. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
  7. Place the pie onto a large baking sheet with a layer of aluminum foil for easy cleanup, and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 45-50 minutes or until filling is bubbly. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Recipe adapted from sallysbakingaddiction.com

Cream of Asparagus Soup

Cream of asparagus soup
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large yellow onions
  • 4 cloves garlic, minced
  • 2 1/4 pounds (1 kg) asparagus, woody ends trimmed, cut into 1″ pieces
  • 1 teaspoon coarse salt
  • 1/4 teaspoon black cracked pepper
  • 3 cups low-sodium chicken broth
  • 3/4 cup heavy cream, plus more for garnish
  • 1/2 cup shredded Parmigiano-Reggiano
  • Fresh chopped chives or green onions, to garnish

INSTRUCTIONS

  • Heat butter and oil together in a pot over medium heat until butter is melted. Sauté the onions until soft while stirring frequently, about 4 minutes. Sauté the garlic until fragrant, about 1 minute.
  • Add the chopped asparagus, season with salt and pepper. Cook for 5 minutes until just starting to change color.
  • Pour in the chicken broth and bring to a boil. Reduce heat to low and cover with lid. Simmer for about 20 minutes, or until the vegetables are very tender.
  • Use an immersion blender or regular blender to puree soup. If using a regular blender, stop and remove lid a couple of times to let some steam out and avoid overheating.
  • Return soup to pot and let simmer, uncovered. Stir in cream and cheese. Taste test and adjust salt and pepper, if needed. Let simmer until thickened.
  • Garnish with fresh chopped chives or green onions, extra cream and cracked black pepper.

Recipe adapted from cafedelites.com

Strawberry Lemon Cake

Strawberry lemon cakeIngredients

  • 1 and 1/2 cups or 210 grams all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
  • 1 cup or 225 grams granulated sugar plus extra for sprinkling
  • 1 1/2 tsp vanilla extract
  • 3 large eggs or 2 jumbo eggs
  • 2 tablespoons lemon juice
  • 1/2 cup or 120 grams sour cream, yogurt or milk
  • 14 ounces or 398 grams fresh strawberries hulled and sliced

For the glaze

  • ½ cup powdered sugar
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice

Instructions

  • Set oven to 350F
  • Lightly spray a 9 or 10 inch spring form, or 8 x 8  square pan
  • Whisk together the flour, baking powder, and salt and set aside.
  • Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
  • Beat in the eggs, one at a time, and then beat in the vanilla and lemon juice.
  • Add the flour to the mixing bowl alternately with the sour cream/yogurt/milk, beginning and ending with the flour. Mix until combined, but don’t over mix.
  • Fold in the berries and turn into the prepared pan. Smooth out the top. 
  • Bake for 40-45 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test.
  • Lemon Glaze: Mix together powdered sugar with lemon zest and enough lemon juice to thin to your desired consistency.  Drizzle over the cake.
  • Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool completely on a rack before slicing.

recipe adapted from theviewfromgreatisland.com

 

Sourdough Discard Pizza Dough

Sourdough discard pizza doughIngredients

  • 1 cup (227g) sourdough starter, unfed/discard
  • 1/2 cup lukewarm water
  • 2 1/2 cups (300g) unbleached all-purpose flour
  • 1 teaspoon (6g) salt
  • 1/2 teaspoon instant or active dry yeast
  1. Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (227g) into a large mixing bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
  2. Add the water, flour, salt, and yeast. Mix to combine, adding the remaining water, one tablespoon at a time, if the dough looks dry. Continue kneading, for about 7 minutes in a mixer with the dough hook, until the dough wraps itself around the hook and cleans the side of the bowl.
  3. Place the dough in a greased container, cover and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot, or double the yeast.
  4. For two thin-crust pizzas, divide the dough in half, and shape each into a flattened disk. Drizzle two 12″ round pizza pans with olive oil, and brush to coat the bottom. Place the dough in the pans, cover, and let rest for 15 minutes. After this rest, gently press the dough toward the edges of the pans. If it starts to shrink back, cover and let rest for 15 minutes before continuing.
  5. For a thicker, large pizza, oil a 14″ round pizza pan (an 18″ x 13″ half-sheet pan will also work). Place the dough in the selected pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back.
  6. Cover the pan(s) and let the dough rise until it’s as thick as you like.
  7. Towards the end of the rise time, preheat your oven to 450°F.
  8. Sauce and top as you like, but don’t add cheese yet. Bake thin-crust pizzas for 5 minutes before removing from the oven and adding cheese. For thick-crust pizza, bake for 10 minutes before removing from the oven and adding cheese. Return to the oven and bake for 5 to 7 more minutes, until the cheese is melted.
  9. Store leftover pizza covered in the refrigerator for up to 5 days.

Recipe adapted from kingarthurbaking.com

Tart cherry pie

Tart cherry pieINGREDIENTS
Crust:
2 1/2 cups unbleached all purpose flour
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

Filling:
3/4 cup plus 1 tablespoon sugar
4 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk

PREPARATION
For crust:
Mix flour and salt in the bowl of a KitchenAid mixer. Add butter mix until small pea-size clumps form. Add 5 tablespoons ice water; mix on low until dough holds together, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

For filling:
Position rack in lower third of oven and preheat to 425°F. Whisk 3/4 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, vanilla and almond extract; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet covered with aluminum foil for easy cleanup and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely.

Recipe adapted from epicurious.com

Double Chocolate Sourdough Discard Brownies

Double chocolate sourdough discard browniesIngredients

  • ¾ cup bittersweet chocolate, chopped – 4.95 oz (11 squares Trader Joe’s) chocolate
  • ½ cup unsalted butter, cut into pieces (1 stick)
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 whole eggs, room temperature
  • ½ cup 100% hydration sourdough starter discard, room temperature
  • ¼ cup cocoa powder
Instructions
  1. Preheat oven to 325 F
  2. Line a metal 9×9 square baking pan with parchment paper and coat the paper in butter (if you leave some hanging over the edges, it makes it really easy to lift the brownies out of the pan!).
  3. In a double broiler, saucepan, or the microwave, melt the chocolate and butter. Stir it often so it does not burn.
  4. Pour the melted chocolate/butter into a large bowl.
  5. Whisk in the sugar, salt and vanilla.
  6. Add the eggs one at a time, whisking to combine each addition.
  7. Sift the cocoa powder over the chocolate and stir to combine.
  8. Add the starter and stir gently until it is completely incorporated and you don’t see any streaks of starter.
  9. Place the batter into the prepared pan evenly and bake for about 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool in the pan 20 minutes (this is the hardest part), lift the parchment paper out and allow to cool the rest of the way on a wire rack.
  11. When cool completely, cut into squares and enjoy!
Mediavine

Chocolate chia overnight oats

 Chocolate chia overnight oats½ cup old-fashioned oats
¼ cup dried fruit, cut into small pieces, if needed
1 tablespoon chia, flax, poppy or sesame seeds
1 tbsp cocoa
2 tablespoons sliced almonds
1 tbsp agave syrup or sweetener of your choice
1 cup milk or unsweetened dairy alternative, such as almond or oat milk
¼ teaspoon kosher salt

Mix oats, dried fruit, seeds, cocoa, nuts, sweetener, salt and milk in a pint jar or 2-cup airtight resealable container. Shake well to mix ingredients. Seal tightly and refrigerate for at least 5 hours or up to 5 days.
Uncover, stir well, and taste and adjust sweetness as necessary.

Recipe adapted from cooking.nytimes.com

Tomato mozzarella pasta with fresh basil

4 cups halved grape or cherry tomatoes, divided
8 tbsp. extra virgin olive oil, divided
Kosher salt
Pinch of sugar
1-3 cloves garlic, minced or pressed
2 tbsp. red wine vinegar
1/4 tsp. red pepper flakes
1 lb. pasta shapes, such as casarecce
8 oz. fresh mozzarella, torn into small chunks
1 1/2 oz. Parmesan, finely grated
1 cup fresh basil leaves, torn or coarsely chopped

Heat the oven to 350˚ F. In a baking dish, combine 2 cups of the halved tomatoes with 2 tablespoons of the olive oil. Season with kosher salt and a pinch of sugar. Toss well, then transfer to the oven to roast, stirring a few times. Cook 45-60 minutes, until the tomatoes are shriveled and beginning to brown or blacken. Remove and set aside to cool to room temperature.

Bring a large pot of salted water to boil for the pasta. In the meantime, make the vinaigrette. Add the garlic and the vinegar to a liquid measuring cup. Let stand for 10 minutes. Add in 1/4 cup of the roasted tomatoes, the red pepper flakes, and the remaining 6 tablespoons of olive oil. Season generously with kosher salt and freshly ground pepper. Blend with an immersion blender until smooth. Taste and adjust seasoning as necessary.

Once the pasta water comes to a boil, add the pasta and cook according to the package directions until al dente. Drain well. Rinse briefly with cool water to cool off the pasta, and drain again.

While the pasta is cooking, place the remaining 2 cups of tomatoes in a large bowl. Season well with salt and toss to combine. Let stand while the pasta cooks.

Once the pasta has cooled so that it is warm but not hot, add it to the large bowl with the fresh tomatoes. Stir in the vinaigrette, remaining roasted tomatoes, Parmesan, mozzarella, and two thirds of the basil. Mix until evenly combined. Taste and adjust seasoning with salt and pepper as needed. Top with the remaining fresh basil. Serve with additional grated Parmesan as desired.

Recipe adapted from everydayannie.com

Swedish Oatmeal Coconut Balls

Swedish Oatmeal Coconut Balls4 cups regular rolled oats
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 cup butter or margarine, softened
1 tablespoon strong coffee
1 tbsp Creme de Cacao, rum or rum extract
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened baking chocolate, melted
1/3 cup desiccated coconut

Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, liquor (if using), vanilla, and chocolate until thoroughly blended.

Place the coconut in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut. Refrigerated the balls for 2 hours to become firmer.

The recipe can easily be adjusted to half the amount, or scaled up.

Recipe adapted from allrecipes.com

 

Mushroom Soba Miso Soup

Mushroom soba miso soup4 cups dashi stock (4 cups of water + 1-2 tbsp dashi)
1-2 minced garlic cloves
1/4 C miso paste
1 tbsp tamari sauce
handful of soba noodles
1/2 c dry shiitake or other mushroom, reconstituted
1 C frozen peas
4-5 green onions, sliced
Nori Komi Furikake to sprinkle on top

Bring the dashi stock to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and tamari sauce together in a small bowl; add to the broth along with the soba and continue cooking for 4-5 minutes more. Add peas and cook 1 more minute.
Pour the soup into bowls and top with the green onions and the Japanese seasoning to serve.

Recipe adapted from allrecipes.com