Strawberry Rhubarb Pie version 3.0

THE CRUST:

2C flour
1 t salt

2/3 C cold butter + 1 Tbsp. sour cream
6-8 T cold water (I add an ice cube to water in a 1 cup measure.)

1) Combine the flour & salt in a mixing bowl. Cut in the shortening. Then add the water 1 T at a time, stirring clockwise with a fork until the dough turns into a nice ball (The butter dough will take 7-8 Tbsp and may want to be kneaded with your fingers in the bowl.) Wrap the dough tightly in saran wrap and put it in the freezer while you cut and mix up the berries.

THE FILLING:

1) Cut 2 green grocery containers strawberries as follows: wash with cold water and pat dry with a paper towel. Remove the leafy part and then cut the strawberry in thirds so that the pieces are as flat as possible. Cut 1 lbs. rhubarb stalks into 1-inch squares, avoiding leaving long strings in your cut fruit.

2) In separate bowl combine:

3/4 C white sugar
2-4 Tbsp. brown sugar
1/2 cup flour
generous dash ginger
1/4 tsp. cardamom
1/2 tsp. cinnamon
1/2 tsp. mace
1/4 tsp. cloves

1/8 tsp. white pepper

3) Add the combined above to the fruit, stir it all up so the fruit is all covered.

4) In separate bowl, whisk together 2 Tbs. sour cream and 2 Tbs. corn starch to form starchy paste. Add the paste to the top of the strawberries. Add 2 Tbs. lemon juice. Stir, until berries are coated in sour cream, sugar, and lemon juice mix. Allow the berries to sit in the juices while you roll out the crust.

ASSEMBLING THE PIE:

1) Roll out 1/2 of the dough for the bottom crust using plenty of flour. Store the other half back in the freezer while you roll out the bottom crust. Half way through rolling, flip the dough over and roll on the other side until the have a smooth, flat circle. Place in the pie tin. Cut the bottom crust off at one finger's width distance from the rim of the pie plate. Prick with a fork.

2) Roll out the remaining dough for the top as above, again using plenty of flour and flipping the crust half way through, making sure to brush excess flour of the top surface.

2) Spoon filling into the pie crust. The strawberries will have released quite a bit of juice, due to the sugar coating. Spoon the berries into the crust, but leave the extra juices in the bottom of the bowl behind (this may be about 1/4-1/3 cup of juices left behind. If you add them, the pie will be too soupy.)

3) Use your fingers to wet the edges of the bottom pie crust with the ice water. Place the top crust over the pie and cut the top crust off at two finger's width distance from the rim of the pie plate. Fold the top crust edge over the bottom crust edge just inside of the pie plate and flute the edge. Cut a pattern into the top crust to help some of the juices escape during baking.

4) Bake pie for 30 min at 425 F (depending on your oven) and then 30-35 min at 375 F. It's wise to put a cookie sheet on the rack beneath the pie while it's baking just in case some of the juices run over (they will.)

5) Let the pie cool on the counter, then chill the pie in the fridge for a minimum of 3 hours before serving (preferably overnight, which allows the pie to settle thickly together).

La, le perfection in pie form. So tartly sweet, so melt-in-your-mouth, such spicy goodness. I see no reason to ever make a strawberry rhubarb pie any other way.

Strawberry Rhubarb Pie version 2.0

An attempt to make a more generic strawberry rhubarb pie that wasn't quite so spicelly potent. Not because the spicy pie isn't the way to go, but because some people don't have the same palate for flavor that I do. This time I used a butter dough for the crust that turned out to be much easier for me to manage than the usual shortening dough. The net result was a thicker crust that wasn't quite as flaky as I wanted but was tasty all the same.


THE CRUST:

2C flour
1 t salt

2/3 C cold butter
5-7 T cold water (I add an ice cube to water in a 1 cup measure.)

1) Combine the flour & salt in a mixing bowl. Cut in the shortening. Then add the water 1 T at a time, stirring clockwise with a fork until the dough turns into a nice ball (The butter dough will take 7-8 Tbsp and may want to be kneaded with your fingers in the bowl.) Wrap the dough tightly in saran wrap and put it in the freezer while you cut and mix up the berries.

THE FILLING:

1) Cut 2 green grocery containers strawberries. Remove the leafy part and then cut the strawberry in thirds so that the pieces are as flat as possible. Cut 1 lbs. rhubarb stalks into 1-inch squares.

2) In separate bowl combine:

1C sugar
1/2 cup flour
3/8 tsp. Valencia orange peel
1 Tbsp. lemon juice

3) Add the combined above to the fruit, stir it all up so the fruit is all covered.

4) Allow the berries to sit in the juices while you roll out the crust.

ASSEMBLING THE PIE:

1) Roll out 1/2 of the dough for the bottom crust using plenty of flour. Store the other half back in the freezer while you roll out the bottom crust. Half way through rolling, flip the dough over and roll on the other side until the have a smooth, flat circle. Place in the pie tin. Cut the bottom crust off at one finger's width distance from the rim of the pie plate. Prick with a fork.

2) Roll out the remaining dough for the top as above, again using plenty of flour and flipping the crust half way through, making sure to brush excess flour of the top surface.

2) Spoon filling into the pie crust. The strawberries will have released quite a bit of juice, due to the sugar coating. Spoon the berries into the crust, but leave the extra juices in the bottom of the bowl behind (this may be about 1/4-1/3 cup of juices left behind. If you add them, the pie will be too soupy.)

3) Use your fingers to wet the edges of the bottom pie crust with the ice water. Place the top crust over the pie and cut the top crust off at two finger's width distance from the rim of the pie plate. Fold the top crust edge over the bottom crust edge just inside of the pie plate and flute the edge. Cut a pattern into the top crust to help some of the juices escape during baking.

4) Bake pie for 30 min at 425 F (depending on your oven) and then 30-35 min at 375 F. It's wise to put a cookie sheet on the rack beneath the pie while it's baking just in case some of the juices run over (they will.)

5) Let the pie cool on the counter, then chill the pie in the fridge for a minimum of 3 hours before serving (preferably overnight, which allows the pie to settle thickly together).

I call this the boring pie. It was good, yes, very good. But just not as interesting as my previous version. Also I've decided that a non-spicy pie should be made with bigger pieces of berry, maybe berries cut just in half, or even whole. Next up I think I want to try a whole berry strawberry pie, without additional fruit. I find these pies a little difficult to eat when the berries are big, so I might cut them just in half and do a creamier matrix to bind the berries together. Maybe cook the berries and then make a custard or cream and make it a refrigerated, instead of baked, pie. Maybe with a graham-cracker pecan crust.

Eggplant Moussaka

This recipe from Sokolov drew me in and I knew I had to try it, even if it meant buying (and consuming) eggplant. The end result was not quite the wonder I had envisioned in my head, but it is surprisingly tasty, with a distinct flavor.

The dish is not pretty, but it is filling and reheats reasonably well.

Ingredients:

2 pounds eggplant, unpeeled but trimmed and cut in rounds about 1/2 inch thick
Salt
3 tablespoons oil
1 large onion, peeled and chopped
1 1/2 pounds ground lamb
1/2 cup tomato puree
2 tsp. ground cinnamon
2 tsp. sugar
Pepper
3 Tbsp. finely chopped flat-leaf parsley
2 cups plain whole milk yogurt
3 eggs, lightly beaten
3/4 cup grated cheese (Gruyere, Cheddar, or kefalotyri)
Grated nutmeg

Directions:

1) Put the eggplant slices in a large colander. Toss them in salt and let stand for at least a half hour.

2) Heat the oil in a large skillet. Brown the onion with the lamb. Stir in the tomato puree, cinnamon, sugar, and pepper to taste. Lower the heat and continue cooking until all the liquid evaporates. Stir in the parsley and let cool.

3) Rinse the eggplant slices until they are lightly browned.

4) Grill or boil the eggplant slices until they are lightly browned.

5) Preheat the oven to 375 degrees.

6) In a bowl, whisk together all the remaining ingredients and season with salt and pepper.

7) Lightly oil the inside of a 10 by 14-inch ovenproof dish. Cover the bottom with a layer of half the egglant slices. Then spread on it a layer of all the lamb mixture. Finally add the rest of the eggplant in an even layer. Pour the yogurt mixture over the top and bake in the oven for about 45 minutes, until golden brown on top.


I used ground pork sausage instead of lamb (none at the supermarket :( ) and cheddar cheese. I also used regular parsley, a too soupy yogurt, and brushed the eggplant slices with olive oil before broiling. This moussaka is rich, what with the pork, egg, cheese, and yogurt, so it could be easily served as a main course with salad on the side and be satisfying.

Verdict: Next Easter when lamb is more available this may be worth trying again.

Baked Custard

My classmate E. and I promised to bake together Saturday night, and when the time came she had custard cups-- brand-new-- and I had nothing but some eggs (we even had to borrow one of those) and some chocolate chips, so we settled on this custard recipe from the Moosewood and a little Harry Potter V to go along with it. The dark richness of the custard... er paralleled... the scenes from the movie.

There are three variations of this recipe, we made the first.

BITTERSWEET CHOCOLATE CUSTARD

Ingredients:

2 1/2 cups milk (lowfat works just fine)
3/4 to 1 cup semisweet chocolate chips (depending on how deeply chocophilic you are)
4 eggs
1/2 tsp. salt
1 tsp. vanilla extract

Directions:

1) Preheat over to 350F. Have ready six ovenproof custard cups and a 9 x 13 baking pan. (We used just four custard cups and filled them up.)

2) Place the milk and the chocolate chips in a small saucepan. Heat gently, stirring occasionally, until all the chips are melted. Remove from heat and stir until blended. Allow to cool for about 15 minutes.

3) Place the remaining ingredients in a blender or food processor. Add the milk mixture, scraping in all the wayward clumps of chocolate, and whip until frothy.

4) Divide the batter among the custard cups. Place them in the baking pan, and half-fill it with water. Bake 40 to 45 minutes, or until the custards are solid in the center when shaken.

5) Carefully remove the cups from the baking pan. Cool to room temperature, then cover each one tightly with plastic wrap and chill.

MAPLE CUSTARD

1) Omit the chocolate chips. Add 1/3 cup real maple syrup. Optional: Add a dash of cinnamon and nutmeg.

2) Omit step 2 above. Blend all ingredients together as in Step 3 and bake as directed above.

MAPLE-PEACH CUSTARD

1) Make Maple Custard batter. Divide 1 1/2 to 2 cups sliced fresh peaches among the custard cups, pour the custard over the peaches, and bake as directed.

Strawberry Rhubarb Pie v 1.0

I had wanted to make the missionaries my signature strawberry plum pie, but alas! No plums at the grocery store. But hark! early rhubarb! Cut and prepackaged along side the strawberries. Despite never having cooked with rhubarb before, I bought some and attempted my first strawberry rhubarb pie, thinking of it along the same lines as the strawberry plum pie with some distinct differences.

THE CRUST:

2C flour
1 t salt

2/3 C yellow shortening
5-7 T cold water

1) Combine the flour & salt in a mixing bowl. Cut in the shortening. Then add the water 1 T at a time, stirring clockwise with a fork until the dough turns into a nice ball (I usually add 5 T, then one T more to the very bottom of the bowl and use my fingers to make the dough into a ball.)

THE FILLING:

1) Cut 2 green grocery containers strawberries. Remove the leafy part and then cut the strawberry in thirds so that the pieces are as flat as possible. Cut 1 lbs. rhubarb stalks into 1-inch squares.

2) In separate bowl combine:

1C sugar
1/2 cup flour
mild dash ginger
generous dash cardamom
1/2 tsp. cinnamon
1/2 tsp. mace
1/4 t cloves

1 very generous pinch white pepper

3) Add the combined above to the fruit, stir it all up so the fruit is all covered.

4) In separate bowl, whisk together 2 Tbs. sour cream and 2 Tbs. corn starch to form starchy paste. Add the paste to the top of the strawberries. Add 2 Tbs. lemon juice. Stir, until berries are coated in sour cream, sugar, and lemon juice mix. Allow the berries to sit in the juices while you roll out the crust.

ASSEMBLING THE PIE:

1) Roll out 1/2 of the dough for the bottom crust and put in the pie tin. Cut the bottom crust off at one finger's width distance from the rim of the pie plate. Prick with a fork.

2) Spoon filling into the pie crust. The strawberries will have released quite a bit of juice, due to the sugar coating. Spoon the berries into the crust, but leave the extra juices in the bottom of the bowl behind (this may be about 1/4-1/3 cup of juices left behind. If you add them, the pie will be too soupy.)

3) Roll out the remaining dough for the top. Place the top crust over the pie and cut the top crust off at two finger's width distance from the rim of the pie plate. Fold the top crust edge over the bottom crust edge just inside of the pie plate and flute the edge. Cut a pattern into the top crust to help some of the juices escape during baking.

4) Bake pie for 20 min at 425-450 F (depending on your oven) and then 35-40 min at 350 F. It's wise to put a cookie sheet on the rack beneath the pie while it's baking just in case some of the juices run over (they will.)

5) Let the pie cool on the counter, then chill the pie in the fridge for a minimum of 3 hours before serving (preferably overnight, which allows the pie to settle thickly together).

What a wonderful tart pie. I was afraid that this pie would be too strong, but I loved it-- the perfect combination of textures and flavors. It's possible that all the spices obscured the rhubarb a little too much, but the spices really help the strawberries have some oomph, and I think the rhubarb was able to hold its own. I might even reduce the sugar just a little bit next time, but keep the level of spicing. I would also be willing to try this pie with the buttermilk crust from Sokolov's pumpkin pie, but that might be overkill. I will have to make a strawberry rhubarb pie without much spicing to compare and know if the rhubarb does equally well without the extra spicy help.

I think the strawberry pie still remains my signature event.

Also consider this: rhubarb is a vegetable.

Moosewood Samosas

Mollie says of these: "Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still an option.) But baking them works very well, and is easier and more healthful. All components can be made well ahead of time. Finished samosas can be stored for days in the refrigerator or freeze. Make the Dipping Sauce while the samosas bake. Serve samosas with any curry, or as a simple supper with Ginger Carrot Soup and Raita."

I served these with the Cauliflower curry and some asparagus. These definitely would have benefited from me having more experience, patience, and time. As it was, I was rushing to get them in the oven and onto the table. But they were well received and most everyone had a second samosa, despite their less than perfect appearance.

THE DOUGH:

2 1/2 cups flour
1/2 tsp. salt
1 cup buttermilk or yogurt
extra flour, as needed

1) Place the flour in a medium-sized bowl. Mix in the salt.

2) Make a well in the center, then add the buttermilk or yogurt. Mix first with a spoon and then with your hands, to make a smooth dough.

3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastry.

THE FILLING:

2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 C. finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1 1/2 C. uncooked green peas (frozen, thawed is also fine, I used the pea & pearl onion mix, my personal favorite for anything requiring peas)
2 Tbs. lemon juice
cayenne, to taste

1) Peel the potatoes and chop them into 1-inch pieces. Place in a saute pan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.

2) Melt the butter in a heavy skillet. Add onion. garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for a least 15 minutes before filling the pastries.

THE DIPPING SAUCE:

1/2 cup cider vinegar
1/2 cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt

1) Place all ingredients in a small saucepan. Stir until the sugar dissolves.

2) Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly.

3) Serve warm or at room temperature with hot samosas.

TO ASSEMBLE AND BAKE:

1) Preheat the oven to 425F. Generously oil a baking sheet.

2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.

3) Place approximately 1 1/2 Tbs. filling the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges to make a small hem. Crimp the edges with the fork.

Note: If you are storing the samosas to bake later on, place them in a heavily floured plate or tray, dust the tops with more flour, and cover lightly. Store in the refrigerator or freezer until baking time.

4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce the heat to 375F and bake for 10 minutes more. For maximum crispiness, turn the samosas over when you turn the oven down.

5) Serve within 15 minutes of baking, with dipping sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and let the sauce bowl catch the drips. (It does drip, but that's one of the charms of the ritual.)

Time: 1 1/2 hours to prepare; 25 minutes to bake

Yield: 16 medium-sized satisfying pastries (enough to feed 6 to 8 people, at least). I fed eight people with this recipe.


I was rushed for time, so I didn't make these neatly or brush the tops with oil. Also, I forgot to add cayenne pepper to the filling, so it was milder than it might have been (perhaps a blessing in this overly spicy meal.) I also didn't have time to make the Dipping Sauce, although I feel I will try it in the future. These would be wonderful again-- much like the earlier pirozkhi-- if only they were speedier to make and slightly less complicated. I guess I could see myself making these in advance for a nicer meal and freezing them if I had the time, but they just aren't practical for an every day sort of a meal. It's a shame because they are warm and soft and filling, the buttermilk in the batter lends an edge to the softness of the potatoes and peas.

Satyamma's Famous Cauliflower Curry

This recipe comes from The New Moosewood by Mollie Katzen and was easily one of the more satisfying moments of my night-- although I think the samosas could have been just as satisfying with a little more time and skill. I would serve this again, even though it requires a lot of ingredients and chopping. We ate it without rice, but I think like all curries it would be better over some rice or noodles.

On The Side:

Begin cooking some rice at around the same time you start preparing the curry. 2 cups brown rice in 3 cups water will be the right amount.

Ingredients:

2 medium-small (3-inch diameter) potatoes, cut into small chunks
[1/2 cup shredded unsweetened coconut
1 Tbs. mustard seeds
3 medium cloves garlic, peeled
1 1/2 Tbs. minced fresh ginger
1/2 C. lightly toasted peanuts
1 tsp. turmeric
1/2 tsp. ground cloves or allspice
2 Tbs. toasted cumin seeds
1 to 2 Tbs. toasted sesame seeds
1/4 tsp. cayenne
1/2 C. water (more, as needed)]
1 to 2 Tbs. peanut oil
1 1/2 C. chopped onion
1 tsp. salt
1 large cauliflower, cut in 1-inch pieces
1 medium carrot, thinly sliced
optional: 1 cup cooked chick peas
3 to 4 Tbs. lemon juice

Directions:

1) Boil the potatoes until just tender. Drain and set aside.

2) Place the next 11 ingredients in a blender and puree until fairly homogeneous. Add extra water, as needed, to form a soft, workable paste.

3) Heat the oil in a large, deep skillet or Dutch oven, and add onion and salt. Saute for 5 minutes over medium heat, then add cauliflower and carrot and mix well. Cover and cook about 10 minutes, then add the paste. Mix well. Cook, covered, over low heat until the cauliflower is tender, stirring every few minutes. Add more water, if necessary, to prevent sticking.

4) Add the cooked potatoes, chick peas, and lemon juice, and cook a few more minutes. Taste to adjust salt, and serve hot, with rice and condiments.

ON THE SIDE:

Your choice of condiments:

Raita
Lemon slices
Orange slices
Toasted nuts
Toasted coconut
Raisins
Sliced cucumbers
Sliced tomatoes
Thin strips of bell pepper

Time: 30 to 40 minutes to prepare.

Yield: about 6 servings. (This served eight easily. I think it could do ten if needed.)


I omitted the cumin seeds and substituted 2 Tbs. cumin powder, omitted the sesame seeds, and omitted the carrot. I did use one can of cooked chick peas and some sweetened coconut, but I don't think it harmed anything. This made a massive amount of delicious curry. With all the potential flavors in it, however, I found it too bland for my liking and added a significant amount of salt and pepper at the end. I would keep the chick peas, cut down on the lemon juice and add in some non-blended toasted peanuts to the final dish and serve it over the brown rice, instead of as a free standing entree.