Sunday, May 31, 2009
Better late then never. As promised, the recipe for the strawberry icebox pie. I changed the original recipe a bit by taking out some of the sugar. If you want the original recipe, you can find it here.
Strawberry Icebox Pie
Adapted from Food Everyday
10 graham crackers (2 1/2 by 5 inches)
1/2 cup plus 3 tablespoons sugar
5 tablespoons unsalted butter, melted
1/2 apple juice
2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup heavy cream
Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate. Bake until crust is lightly browned, 12 to 14 minutes. Transfer to a wire rack and let cool completely.
Meanwhile, in a medium saucepan, combine 1/2 cup sugar, apple juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate until set, at least 4 hours (or up to 1 day).
In a large bowl, beat cream until soft peaks form. Sprinkle 1 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border around edge. Garnish with whole berries.
Thursday, May 28, 2009
Wednesday, May 27, 2009
Tuesday, May 26, 2009
Monday, May 25, 2009
Saturday, May 23, 2009
I saw a post on smitten kitchen for raspberry buttermilk cake and thought that my husband and the kids might like it. I figured I could make it when the berries looked good and when I stopped at the fruit market on Friday I picked up some raspberries and blackberries and decided to make one of each.
Raspberry Buttermilk Cake
Adapted from Gourmet, June 2009
Makes one thin 9-inch cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cupplus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz) or any other berry
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Thursday, May 21, 2009
Our csa started today. My friend and I went to the farm to pick up our first share. I took home two beautiful heads of leafy green lettuce, snap peas, strawberries and some herbs. I knew that we had some greens coming so I decided to serve a salad for dinner along with a pizza bianca.
For the salad use one head of lettuce, about 1/4 cup of grated pecorino cheese, 2 beets cut into small cubes and roasted, about 1/4 pound of pancetta that has been cubed and fried until crisp, and balsamic vinaigrette. Toss together and serve. It made enough (along with the pizza bianca) to serve 5 for dinner.
For the pizza bianca you will need some pizza dough (I make my own, but you can use store bought. Preheat the oven to 450 degrees. Divide the dough in half and roll out the first piece. Brush a cookie sheet with olive oil (yo should use your good olive oil for this). Put the dough in the pan and brush the top with olive oil and hen sprinkle with sea salt. Bake for about 15 - 20 minutes or until golden. Repeat with the next piece.
Wednesday, May 20, 2009
It is hard to believe that it has been over a week since I lasted posted. It has been a busy week outside (I'll post about that soon). I have been in a blog rut for awhile now, not knowing what to post about and not really reading any blogs so it was not difficult to skip posting.
It has been awhile since I made fresh pasta but I made it today. My parents have a pasta roller that attached to the kitchen aid stand mixer (a very good investment) so I borrowed that and made a batch for dinner tonight. Not much is needed to make a great pasta dish if you have good fresh pasta so I just cooked it for four minutes, drained and tossed it with some really good olive oil (six table spoons), pecorino (2/3 cup), arugula (2 cups), a little bit of the hot pasta water, salt and lots of black pepper. It was a big hit.
Wednesday, May 13, 2009
When we lived in Philadelhia there was a great flower market that I passed on my way to work depending on the route that I took. I would often stop on my way home and pick up flowers for the house. In Amsterdam the flower market was amazing. The colors were stunning and the assortment was mind blowing. Stuck in the suburbs, one often craves a nice flower market!
Tuesday, May 12, 2009
Monday, May 11, 2009
It is hard to believe that we just got back one week ago, it feels like it was a lifetime ago. While we where there we started to plan our next trip, which if we keep up our current rate of travel will be in exactly ten years (I hope not!).