A Flash Mob of a Fruit Pie

First: I'll own up that I don't make my own pie crust.  While I still manage to walk with my head held decently high, my grandmother (who was very adept and taught me how to make it) would have been appalled at this revelation.  But some items simply aren't worth the time/energy investment when the store-bought is perfectly good, and plain pie crust is one of those things.  So - if you want to make your own, knock yourself out.  Me, I'm quite pleased with a round of the roll-out type from the market.  Plus, that allows you to throw this thing together in about five minutes, which means YOU GET PIE SOONER.  I don't see a down side to this.

Now that we've got that confession out of the way, we can get down to business...

This recipe makes a small pie, serving 3-4.  Or in my case, one.  Oh come on - I buy pie crust.  I have no shame! 

12 ounces (2 small packages) berries - I used blackberries, but raspberries, blueberries, or whatever else would work just as well (or a blend thereof)
Thickener - I use King Arthur's pie filling enhancer according to the amounts they specify
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1 tablespoon crème de cassis or other berry-flavoured liqueur
1/2 tablespoon butter
Milk

Heat oven to 375F.

Mix first six ingredients in a bowl until well blended.  Unroll (or for you purists, roll) pie crust round and place on a parchment-lined baking sheet.  Mound fruit mixture in centre of dough, leaving about 2" to the edge of the crust.  Dot fruit with the butter.  Start folding the crust inward, pinching together where needed so that a sort of bowl is formed.  Brush the exposed dough with milk.  I like to sprinkle on a little coarse-grain sugar just because it looks pretty.

Bake about 45 minutes to an hour, or until crust is browned and fruit is bubbling.  Let cool.  It does need to set a bit so all the juice won't drain the minute it's cut open, so transfer it to a dinner plate and stick it in the fridge, and make a cocktail with some of that crème de cassis while you're waiting.

 
I usually make custard to accompany fruit pies and crisps, but ice cream also works - or it's great just solo too!  No need to store leftovers, as there won't be any.

Feeding the Five Thousand - with Tuna Surprise and Toast

My Grandma was a school cook once upon a time, and recently my Dad gave me a couple of her old recipe books from those cafeteria days back in the 1930s and 40s.  If you ever need 480 servings of Sloppy Joe's, now you know where to turn.  You're welcome.

Pizza-for-One?  Fuck you, Mama Celeste!  We've got pizza for 350 here!

Though just what a "Do-Dog Crust" is, I'm unsure.  I think I'm glad I brought my lunch to school.

 

 Toast: now in only four easy steps.  The former five steps were just overkill, really...

Read, mark, learn, and... errr... inwardly digest.  Literally.

And above all, make sure you're well-stocked in "flavouring."

Honey Glazed Chicken

My favourite types of Chinese dishes are the ones where the chunks of meat are battered and fried to crispiness before being coated in a tangy sauce (yes, I'm an unrepentant Panda Express orange chicken addict).  Needless to say these are also the messiest, most labour-intensive, and highly caloric and fatty dishes as well!  What's not to love?.... aside from the disaster it wreaks on your kitchen and the time it takes to make it?  This recipe is a good middle ground that I really liked the texture of as well as the taste, and it's easy to make and won't make a wreck of your kitchen.

 

Honey Glazed Chicken
 
2 lbs diced uncooked chicken breast
1/3 cup flour
Salt and pepper to taste
4 tablespoons butter
1/2 cup honey

4 cloves garlic, pressed
5 tablespoons lemon juice
4 tablespoons soy sauce
1 teaspoons ground ginger 

Heat oven to 350F. 

In a shallow dish combine the flour, salt, and pepper.  Dip each piece of chicken in the flour mixture and coat evenly.

Melt 2 tablespoons butter in a shallow baking dish, large enough to accommodate the chicken in a single layer.  Arrange chicken in pan and bake uncovered for 30 minutes.

Meanwhile, in a small saucepan, melt remaining the butter and add the honey, lemon juice, soy sauce, and ginger.  Add garlic done through a garlic press.

After chicken has baked 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 15 minutes, and then turn broiler on low until sauce consistency thickens and caramelises into a glaze, basting/turning frequently with a wide spatula.

Serve with rice or noodles.  Mmmmmm, noooodles.....

An Acidic Rainbow

 The 2012 collection, planted today... roll on, summer!

Ethnic Market Adventures

There's this amazing nondescript noodle factory in town - who knew?  And with fresh noodles for 99 cents a pound?  Hell yes!  I bought five pounds of medium and large-size stir-fry noodles.  I'll definitely be visiting Mei Mei again, as I have the most noodle-eatingest kid in the world.  And bonus: there's a fortune cookie factory next door.

 

Next was the Asian Food Center, a paradise of sauces and oils... (and a really pungent fish smell, but that generally comes with the territory)  Seriously, SO many brands of soy sauce, rice wine, marinades and oils and pickles and... just everything!  It was overwhelming, perplexing, and fascinating.  I'd have spent hours in there if I wouldn't have incurred stranger looks than I usually get...

And finally my introduction to the wonderland that is 99 Ranch market.  First stop was to do something I've thought about every time I visit Chinatown - what do those roast ducks that hang in windows by the dozen taste like?  They look delicious and smell divine, so they have to be good, right?  I ordered a half-duck, but what with the language barrier, the butcher thought my slicing motion meant that I wanted a whole one, cut up, and I thought better of trying to correct the misunderstanding...

And good news, everyone!  After 4 pm duck tongues are half price!

Some more roasted and barbecued meatnesses.

 Errrrrr.... I've had a bung gut before.  It's no fun.  And I wouldn't recommend porking during it.

What is this?  I don't even....

You had me at "yummy."  I should have got some of this.

The swag: about 7 pounds of various noodles, a 5-pack of garlic for 89 cents (!), snow peas, the accidental duck, mirin, sesame oil, chili oil, Char Siu sauce for pork, a can of coconut cream for macaroons, and a marvellous delight called coconut bread (incredible toasted with homemade cranberry orange marmalade).

Now, as to the duck - I was disappointed overall.  The amount of useable meat on it was only enough for one good-sized meal.  The thing was unpleasantly fatty.  Nonetheless - I tossed the carcass in a pot with chopped onion, garlic, and carrots, black pepper, star anise, and coriander to make stock that bubbled away merrily on the hob for a few hours, making the house smell amazing.  Refrigerating this overnight also gave me a beautiful layer of duck fat that I scraped off and have squirreled away for special dishes.  Culinary gold!

The meat I was able to wrest from the beast was a tad oily for my taste, so I shredded it and baked it in the oven a bit before doing a stir fry with noodles and snow peas with oyster, chili, and soy sauces.  Very flavourful and I enjoyed every bite!  Next time, though, I think I'd find a packaged duck breast if I wanted it again, and cook it myself without all the hoo-ha.

Meanwhile, in America...

Mmmmmm, cotton chicken candy nuggets..... with a side of pink slime, if you please, in the traditional serving manner.

Bolognese of the Gods

Seriously Good Bolognese Sauce

Makes 4-6 servings 2 tablespoons olive oil 2 medium onions, finely chopped (about 1 1/2 cups) 2 celery stalks, finely chopped (about 1 cup) 2 carrots, peeled, finely chopped (about 3/4 cup) 3 cloves garlic, minced or pressed 8 ounces lean ground beef 8 ounces ground veal* 6 strips bacon, finely chopped 3/4 cup red wine 3 cups (approximately) beef stock 2 cans tomato paste 1 tablespoon Worcestershire sauce Any herbs you fancy - oregano, marjoram, or thyme A few pinches of red pepper flakes Kosher salt and coarsely ground black pepper 1 cup milk If you don't have a food processor to chop the veg, use a cheese grater - it'll be hard going with the stringiness of celery, but it will get it to the fineness needed better than straight chopping.  Just watch those fingers and knuckles - there are enough types of meat in this recipe already! Heat oil in a large heavy pot over medium-high heat.  Add bacon, cook until browned.  Add onions, celery, and carrots. Sauté until soft, 8-10 minutes.  Add garlic and cook for another minute.  Add beef and veal.  Sauté, breaking up meat chunks with the back of a spoon as finely as possible, until browned - about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste, Worcestershire, herbs, and red pepper; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, about 1 1/2 hours. Season with salt and pepper if desired.  Warm milk gently in microwave; gradually add to sauce. Cover pot with lid slightly ajar and simmer over low heat, stirring occasionally, about 45 minutes.  Add more stock by 1/4-cupfuls to thin if needed.

This is one of those sauces that is better if made ahead of time and slowly reheated after having a chance to commingle.  Plus it freezes well - allow to thaw, or reheat at very low power in the microwave. Serve over piles of your favourite pasta and top with drifts of freshly grated Parmesan.  And do make sure and drink the rest of that bottle of wine with it. *You can use all beef if you prefer.