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Archive for the ‘easy’ Category

It’s spring!  Rhubarb and the first strawberries of the year are at the Farmer’s market!  So I’ve just GOT TO make a strawberry-rhubarb pie!  Which recipe will I use?  My own of course, but can I really call it my own creation after all it originated as a Rhubarb pie from a Martha Stewart recipe?   

I was re-reading a post from Diane Jacob’s excellent and informative blog, Will Write for Food about the controversial issue of calling a recipe ones own. Most recipes aren’t ever truly original. Does adapting a recipe make it possible to lay claim to it?  Some people feel that if there are three ingredients/measurement changes and the recipe is not copied verbatim from the original then it’s fair game to claim it as their own. My changes included the addition of strawberries and a change from orange to Minneola tangerines. My measurements were more specific and the amount of flour, cardamom and type of juice and rind were changed to fit my taste. Other folks say to give acknowledgement to the originator. So with all this in mind I will state that my Strawberry Rhubarb pie is adapted from Martha Stewart’s Tartan Rhubarb Pie and leave it at that. You can check out her recipe and compare the changes I’ve made.  Now that we’re done with that,” Ladies and Gentlemen, FIRE UP your oven, GET OUT your rolling pin and START baking ! Cause this pie will get you out of your winter hibernation and jumpstart your Spring !! 

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Rosie’s Strawberry-Rhubarb Pie

 Pie dough for 2-crust pie

 

Filling:

3 cups halved strawberries

3 cups fresh rhubarb- cut into 1-inch pieces

1-cup sugar

grated rind of one Minneola Tangerine *( approx. 1 Tblsp.)

¼ cup FRESH tangerine juice

½ tsp. cardamom powder (freshly ground/pulverized the best)

1/3-cup flour

 Preheat oven to 375 degrees.  Place a cookie pan in oven to heat up. **

 Combine strawberries with rhubarb.  Add sugar, tangerine rind, juice and , cardamom. Let sit for 5 minutes. Add flour to fruit mixture and toss until incorporated.  Let sit for 5 more minutes.

Roll out bottom crust and lay this into the pie pan. Fill with fruit mixture.

Roll out second pie dough and cut into 1-½ inch wide strips.  Lay half of the strips across the top of pie. Weave the remaining dough strips over and under the first strips. Roll the dough from strips and bottom crust together to form a rim. Crimp crust together and attach parts to pie pan.

 Brush the top piecrust with some milk or cream and sprinkle some coarse sugar or white sugar on top.

 Bake for 60-75 minutes until the juices are bubbling CLEAR red.

 *You can substitute any tangerine rind or juice

** Preheating the cookie sheet before placing the pie on top will insure that your bottom crust will be crispy.


  

 

 

 

 

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There’s a renaissance of creativity erupting in this country. Out of necessity people are making all sorts of wonderful things from found items. In my quest to “Waste Not, Want Not” I’ve been making my ever changing mac n’cheese. I love the alchemy that takes place when I use leftover cheeses from my fridge to make this dish. Homely scraps, wedges and lumps of different cheeses go into a white sauce that’s mixed with penne macaroni and then covered with parmesan cheese. Baked until golden brown,the interior of this dish emerges loaded with toothsome pieces of pasta bathed in a complex sauce of many cheeses. It’s magical how all the flavors deliciously merge and meld into each other.  

At different times I’ve used bits of brie, fontina, gorgonzola, manchego, cheddar, provolone, gruyere, parmesan, and asiago.It always turns out delicious. If I have some leftover bits of ham or prosciutto I’ll add them as well. Sometimes a mound of caramelized onions,handful of spinach or sun dried tomatoes get thrown in.The fun part of this dish is using whatever that’s available and experiencing something new each time. The only things I don’t change are the proportions for the white sauce and cheese. Using the Silver Palate recipe for Macaroni with Quattro Formaggi as a template I’ve been able to create my own take on their recipe by adding dijon mustard and different types of cheeses and ingredients. My latest creation had mostly provolone,some gorgonzola, asiago, and fontina cheese. I also threw in some strips of fried prosciutto, sun dried tomatoes and a handful of spinach leaves. I topped it with a mixture of parmesan and asiago cheese.Try this recipe and then try putting in your own combination of cheeses and ingredients to make your own Magical Mystical Mac N’Cheese. 

Magical Mystical Mac N’Cheese

1 lb. penne marcaroni
5 Tablsp. butter
1/4 cup flour
2 1/2 cups milk
1 tsp. nutmeg
1 Tablespoon dijon mustard
1 3/4 cups of assorted cheeeses ( provolone, gorgonzola,fontina, mozzarella, asiago)
1/2 cup fried strips of prosciutto or ham
1/2 cup strips of sun dried tomatoes
handful of spinach leaves
1 tsp. red pepper flakes
1/2 tsp. black pepper
1 tsp. of salt
1/2 cup of parmesan and/or asiago cheeses

Boil penne until al dente. Drain and set aside.
In an oven proof pan or casserole dish make a white sauce by melting butter over medium heat until bubbling. Whisk in flour and continue to whisk for 1-2 minutes. Add milk and whisk over medium heat until it gets to a consistency of cream. Add nutmeg, dijon mustard,black and red pepper flakes. Add chopped up cheeses and continue to whisk until all is melted. Add prosciutto,sun dried tomatoes and spinach.Taste and adjust with salt as needed. Mix in penne and cover with parmesan/asiago cheeses. Bake for 30 minutes at 350 degrees 

 

  

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