Tag: Pie

Weekend Finds 8:3:14

I love the summer. I really do. Yesterday’s trip to the farmer’s market was beautiful – everything smelled so good, and I wanted to bring it all home with me. I wish my little sister was here to help me pick out the best tomatoes. But there’s that thing that’s starting to nag in the back of my mind. I look at my closet and wish I could wear some of my favorite sweaters. I wish I could make tea anytime after 10 a.m. and not be too hot to drink it. But then I look at the tomatoes, and I’m ok with summer for a while longer. On to these late summer weekend finds:

1. Homemade Ice Cream Tips

Ice Cream Tips // Weekend Finds on Serious Crust
If this picture from Bon Appetit doesn’t make you want ice cream, I don’t know what will.

Tis the season for homemade ice cream, and these tips from BA are really helpful if you’re new to the game. Overall, these tips are mostly about time – take the time to cook your custard well, take the time to add your chunks and ribbons at the right moment, and take the time to let the ice cream set up in the freezer. Trust me, it’s worth it.

2. Gazpacho without a recipe

Gazpacho Non-Recipe // Weekend Finds on Serious Crust
Gazpacho is happening.

This is exactly the non-recipe I’ve been looking for. Thanks Food52.

3. Ricotta Ice Cream

Ricotta Ice Cream from David Lebovitz // Weekend Finds on Serious Crust
I could certainly go for a scoop of this right now.

Speaking of ice cream… David Lebovitz knows his stuff when it comes to ice cream. So I trust him. And when he says to make a ricotta ice cream with pistachios and candied lemon, I listen. This ice cream sounds like it would be sublime on top of a berry crumb cake or polenta cake or something like that. Talk about a lovely summer dessert.

4. Chicken with Plum Chutney

Chicken with Plum Chutney // Weekend Finds on Serious Crust
This chicken with plum chutney is a perfect August dinner.

I posted this recipe 2 years ago (wow), and I was reminded of it this week because there’s a plum tree on our walk way, and the plums are starting to ripen (and fall). This means it’s almost time to make plum chutney. And the chicken that goes with it. This is by far one of my favorite summer dishes, and I can’t wait.

5. Alternative Pie Crusts

Alternative Pie Crusts // Weekend Finds on Serious Crust
How pretty is this filo dough pie crust?

Now you know I love my pie crust, but sometimes it’s time to try new things. All of these alternative crusts look awesome, as in I would like to try all of them now. I’m particularly intrigued by the rice crust.

Apricot Foldover Pie

Apricot Foldover Pie // Serious Crust
Apricot Foldover Pie // Serious Crust
Apricot Foldover Pie // Serious Crust
Apricot Foldover Pie // Serious Crust

I’ve been wanting to make this apricot foldover pie for a few weeks now. I’ve been dreaming about how soft the apricots will get, and how homey and rustic the crust will taste with whole wheat pastry flour. And yesterday was the perfect excuse, as it was Jonah’s last night before he left for 2 weeks in Europe for work. Hard life he leads, that guy.

So he heads to work, I whip up the dough and throw it in the fridge to chill before running to the store to pick up fruit. I found the most tender apricots and the juiciest raspberries to use for this pie. In fact, I couldn’t help myself and ate a couple raspberries on the approximately 2 minute drive back to my house.

I cut up the fruit and mix up the filling. All is going well until I try to start rolling out the dough. I was working up a sweat, I kid you not. It’s so tough, and it’s starting to get huge – way bigger than needed to fill the pie dish with some overhang. But no matter, I drape it into the pie dish, pour in the filling, and then start folding up the edges. As I’m folding it all up, I realize how thick the crust is despite having rolled it out to be far bigger than necessary. I knew something must be wrong. I go back to check the recipe, and there is my glaring mistake. I misread 1/2 cup of whole wheat pastry flour for 1 1/2 cups. So, you know, I basically doubled the flour.

At this point, I have to leave for work in about 40 minutes. What else could I do? I dump the filling back into the mixing bowl, toss the original crust, and start from square 1. Instead of chilling the dough for the prescribed 30 minutes, I stuck mine in the freezer for about 5. Rolled it out, filled it up, and threw it in the oven, asking my roommate Sophie to take it out when the timer beeped.

And it came out beautifully. Rustic, perfectly golden, all that. I can only imagine what a disaster it would’ve been trying to eat that crust if I hadn’t discovered my mistake and started over. But there you have it. It all works out in the end. And everyone makes mistakes.

Apricot Foldover Pie

Note: I like cardamom. A lot. So I used 1/2 tsp of it. However, it is a strong flavor. I suggest smelling it, and seeing if it’s something you would like lots of or a little of, and then add either 1/4 or 1/2 tsp based on your whiff.

Ingredients

Pie Dough

1 1/2 cups AP flour
1/2 cup whole wheat pastry flour
1/2 tsp salt
1 Tbl sugar
12 Tbl (1 1/2 sticks) cold unsalted butter, cut into chunks
1 egg yolk
1/2 tsp white vinegar
1/4 cup ice water, plus a few Tbl if needed

Apricot Filling

7-8 cups apricots, pitted and quartered (a little over 2 lbs)
1-2 cups raspberries (optional, though if you aren’t using raspberries, you’ll want to use more apricots)
1/3-2/3 cup sugar, plus 1 Tbl
3 Tbl AP flour
1/2 tsp cinnamon
1/4-1/2 tsp cardamom
2 Tbl unsalted butter, melted

Instructions

Pie Dough

To make the dough, mix the flours, salt, and sugar in a bowl. Add the chunks of butter, and cut them in with a pastry knife. You can also use an electric mixer with the paddle attachment (that’s what I did) or a food processor. Blend until the butter is roughly the size of uncooked chickpeas. In a separate small bowl, mix the egg yolk, vinegar, and 1/4 cup of ice water. Add the egg mixture to the flour mixture 2 Tbl at a time, until the dough starts to come together. If you need to add extra ice water, do so 1 Tbl at a time. Make the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to two days.

Apricot Filling

When the dough is fully chilled, start to preheat your oven to 450 degrees F. Taste a slice of your apricots – if they are sweet, use 1/3 cup sugar, if they’re less sweet add a little more. In a large bowl, toss the quartered apricots, raspberries, sugar, flour, and spices together. Set aside.

Roll the chilled dough out into a circle about 1/8 of an inch thick. Transfer it into a 9-inch pie plate, leaving the edges of dough hanging over the plate (you’ll have lots of excess dough, don’t trim it unless you are just aiming for a more even appearance). Pour the fruit into the pie crust, and gently fold the excess dough over the top of the fruit. Brush the dough with the melted butter, pouring any extra into the fruit. Sprinkle the dough with about 1 Tbl of sugar.

Line a rimmed baking sheet with parchment paper, and set the pie plate on the sheet. Bake for 15 minutes at 450, then turn the oven down to 375 degrees F. Bake for about 45 minutes, or until the crust is golden brown at the edges and the fruit is bubbling. Allow to cool before serving with some fresh whipped cream.

Weekend Finds 6:1:14

Well friends, today marks the beginning of June. That’s a pretty crazy thing. This year is flying by, and it seems like if I blink, it’ll be Christmas. But I’m working on taking things a little slower and enjoying what I’ve got going on. These finds are what I’ve been liking this week.

1. Davenport

Davenport, PDX // Weekend Finds on Serious Crust
The fried octopus atop frisee. (Photo from Portland Monthly.)

When family is in town, we eat. And we eat well. Last night, after finally winnowing down our list of places to dine, my dad, Darla, Jonah, and I went to Davenport. The kitchen is helmed by Kevin Gibson, of Evoe, and they’ve been open for about 6 months. I’d been wanting to go for all of those 6 months. Located in the old June space on E. Burnside, the restaurant is cozy and clean. Last night it was warm enough that the big garage door was open. Our servers were so kind, the wine was perfect (a red sancerre) and the food was impeccable. Highlights included: roasted fava beans with pancetta, fried octopus over frisee, asparagus with porcini/breadcrumbs/parmesan, and grilled duck breast with a walnut aioli.

2. Pro Pie Tips

Pie Tips // Weekend Finds on Serious Crust
Some key pie advice will lead you to pie nirvana. Pievana? (Photo from Bon Appetit.)

It is officially pie season. The rhubarb is here and the strawberries are starting to trickle in. So do a little prep work and check out these tips from Bon Appetit. I’m especially keen on the recommendations to put the pie at the bottom of the oven and to put it in the freezer for 15 minutes before you bake it. So smart.

3. Rachel W. Cole

Rachel W. Cole // Weekend Finds on Serious Crust
A screenshot from Rachel Cole’s website – all about figuring out what you’re really hungry for.

Now don’t get all judgmental on me here. Rachel Cole is a life coach who focuses on feeding your true hungers. Via her social media outlets (which I follow), she talks a lot about body image and how we fill ourselves, with food and other things in our lives. I recently signed up for her newsletter, and spent a few hours on Friday doing her fulfillment pyramid activity (you can get it too if you sign up for her newsletter on her site). Think of it as making a food pyramid for yourself, but putting all the things you need in your life in it, not just vegetables and grains. It was a really fun, reflective, positive activity, and I definitely recommend it. Trust me, cooking for friends and baking pies definitely made it on to my pyramid.

4. Foodie events in and around Portland

Summer Foodie Events in Portland // Weekend Finds on Serious Crust
Why yes, I will spend my summer drinking rosé out of mason jars in a beautiful field, thank you. (Photo from Feast.)

Perhaps my favorite thing about summer in Portland is all of the foodie events. Seriously: Oregon Brewer’s Fest (plus so many more beer festivals), Portland Monthly’s Country Brunch (and Bloody Mary Smackdown), so many Plate & Pitchfork dinners, and of course Feast. Some blogger friends have rounded up more events on their sites, Pechluck’s Food Adventures and Bakery Bingo, so check them out. There’s no way you can be bored and hungry this summer.

5. Pork Belly

Pork Belly prep tips // Weekend Finds on Serious Crust
Why does cooking pork belly make me so nervous? (Photo from Food52.)

I’ve been itching to try cooking with pork belly, and I think once my schedule becomes normal again, it’d be a great day-long kitchen activity. I’m picturing it seasoned with thyme, and served with a rhubarb chutney. I’ll definitely be re-reading these tips from Food52 before I go for it.

6. Grocery Shopping

Groceries // Weekend Finds on Serious Crust
We all shop for and cook our food differently, but what’s important is that it works for us. (Photo from The Kitchn.)

I like this little meditation on grocery shopping. Jonah and I have been trying to do more meal planning and making enough to have leftovers for lunch and then committing to actually eating those leftovers… It’s all harder than it sounds. But here’s what I’ve realized – as long as we are all feeding ourselves well and trying to be conscious about where the food is coming from, then we’re “doing it right.”

Weekend Finds 2:23:14

1. DIY Dashi Broth

DIY Dashi broth on Food52 // Serious Crust by Annie Fassler
DIY Dashi broth on Food52

I feel like lately, I’ve made a few things that have called for dashi. It can be hard to find, so I was super excited when Food52 posted a recipe, and now I can make my own!

2. Wine in Cans

Underwood Wine in a can // Serious Crust by Annie Fassler
Underwood Wine in a can

Would you drink wine from a can? I certainly would… Don’t judge me for that. Plus, this Underwood Pinot Noir is one of my favorite budget wines of the moment. Plus it’s made in Oregon. Oregon Pinot Noir – does it get better than that? Yes. In a can.

3. Fire Cider

Fire Cider from The Kitchn // Serious Crust by Annie Fassler
Fire Cider from The Kitchn

This fire cider recipe is very intriguing to me… I don’t always feel like folk remedies work, but this one seems like it has EVERYTHING you’re usually told to eat when you’re sick or getting sick. Also, the idea of adding a couple dashes to a cocktail seems pretty interesting too. I’ll be keeping this around for cold season.

Text in red!

PieBox! Featured on Food52 // Serious Crust by Annie Fassler
PieBox! Featured on Food52

I often have the problem (no, seriously) of transporting my baked goods – finding a tupperware that things fit in or a box or holding a hot pan/dish on my lap in the car. I am asking for a PieBox for my next birthday for SURE. (Also, there’s a CakeBox, if that’s more your style.)

5. Beeroness Blog

Beeroness Blog // Serious Crust by Annie Fassler
Beeroness Blog

Caitlyn recently told me about Beeroness, a blog that focuses on cooking and baking with beer. I love the flavor of most beers, and am really interested to try out some of her recipes.