It is rhubarb season which means strawberry rhubarb pie time! I first had this pie back in 2005 from the lovely Chef Erin (famous for her Mac and Cheese recipe). I have been begging her for the recipe since, and now 6 years later I have it. I was invited to a shrimp and grits dinner party and knew that was the perfect time to try out this recipe! It was just as tasty as I remembered. This is just the recipe for the filling, feel free to use your favorite pie crust recipe. You can use a frozen pie crust but will need two as there is a top to this. – ts
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar
Preheat oven to 425 degrees F.
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust.Dot the top of the filling with the butter.
- Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar.
- Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
Let cool before serving.
This recipe comes from good friend and fellow chef, Nathaniel. It looks INSANE and I cannot wait to try it out! -ts
Chef Nathaniel says: This cookie caught my eye while waiting in the checkout line at Citarella. The ingredients were simple and basic. I thought to myself I could replicate this cookie and make it better. The key to a chocolate chip cookie is CHOCOLATE. Quality ingredients will create a quality outcome. Enjoy!
2 1/4 cups unsifted flour
1 teaspoon baking soda
3/4 teaspoon salt Sea Salt
2 sticks butter
3/4 cup sugar
3/4 cup dark brown sugar
2.5 teaspoon vanilla
3.5oz very dark chocolate bar (chopped)
3.5oz dark chocolate bar with sea salt (chopped)
11 1/2 bag semi sweet chocolate
- Preheat oven 375
- Mixed flour, baking soda, sea salt in a bowl put aside.
- Mix butter, sugars together. Add vanilla, eggs one at a time. Slowly mix dry flour mixture in mixer. Then add chocolate.
- Bake at 375 for 9 minutes and sprinkle sea salt on top.
As I spent my Easter Sunday watching 12 hours of deliciously ridiculous docudrama programming about William & Kate (thanks Lifetime!), I started thinking that we needed a recipe for some dainty finger food for those of you who are planning Royal Wedding Watch Parties.
So I started discussing options with Carol, the resident guru of all things Will-and-Kate, and guess what? I hate English food. Or what I think is English food. Cucumber sandwiches, scones, crumpets, that nasty banana flan People magazine is pushing as Wills’ favorite dessert. All of it sounds like a big gray pile of Yick to me.
So we’re going rogue here. Or we’re going Big D, rather, with a recipe from the brunch mistress herself, Dot Akin. These are perfect little packets of fat-and-happy, and I can think of nothing better to snack on while you try to cope with the fact that you’re not becoming a princess and this is not the most special day of your life. Cinnamon and sugar do quite a bit to take the sting out of being a commoner. Cheerio!
1 loaf of Pepperidge Farm Very Thin Bread
8 oz cream cheese
1 egg yolk
1/4 cup sugar
few tbsp cinnamon
1 stick butter
- Preheat oven to 375.
- Cut crust off bread and roll out with rolling pin until very thin.
- Mix cream cheese, egg yolk and sugar.
- Spread mixture on bread. Roll up and cut in half.
- Mix sugar and cinnamon (however much you fancy) together.
- Melt butter. Dip each bite in melted butter and then into cinnamon-sugar mixture.
- Place on ungreased cookie sheet and bake for 10 minutes.
These can be made a few days in advance or frozen. You know, in case you’re going to have some dignitaries in town to entertain. Whatevs.
I love RipleyPickles’ enthusiasm for this blog as well as her love for any challenge or FB call out even if it means failing a class. We both have been slow to post due to a rough NOLA weekend. Hopefully we will be back in action next week. For now here is a great dessert recipe that is seriously the easiest thing to make and will impress all who eat it. I am terrible at baking, yet for some reason refuse to quit trying to learn how to bake (very unfortunate for my tester Chef John). One of these days I know I will get that secret touch, but for now my go to desserts are bake free. ENJOY! –ts
This makes a thin, but very tasty and perfect lemony layer. If you want more filling, feel free to double the recipe.
David Lebovitz’s note: If you use Meyer lemons, reduce the sugar to 1/3 cup. Any filling that you don’t use can be spread on toast, fresh biscuits, or scones.
1/2 cup freshly-squeezed lemon juice
grated zest of one lemon
1/2 cup sugar
6 tablespoons butter, salted or unsalted, cut into bits
2 large eggs
2 large egg yolks
One pre-baked 9-inch tart shell – As mentioned I am not a baker so feel free to use your favorite recipe or frozen
- Preheat the oven to 350F (180C.)
- In a medium-sized saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby.
- In a small bowl, beat together the eggs and the yolks.
- When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.
- Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.
- Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd.
- Remove from the oven and sprinkle fresh berries over top, stick in refrigerator or in a cool spot and let cool before slicing and serving.
This recipe is incredible easy, sweet and tasty. It should be served alongside some ice cream (perhaps Peppermint Ice Cream). It is adapted from Ina Garten’s with a couple tweaks. I wonder how many Ina recipes I can actually post on this blog. I am also surprised by all of the sweet recipes we have seeing as most of us are all about the savory. –ts
2 sticks unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
½ bag semi-sweet chocolate chips
Pinch of salt
Ice cream, for serving
- Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder, salt and flour together and set aside.
- When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the dry sifted ingredients. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined. Lightly mix in chocolate chips until combined.
- Pour the brownie mixture into the prepared dish and bake for about 30-40 minutes. Center will appear very under-baked, and the top will be toasted; this dessert is between a brownie and a pudding.
- Allow to cool and serve with ice cream
Happy Fat Tuesday! I am sad to say that I am not blacked out in a tutu scouring the streets for coconuts/beads/booze/hand grenades right now. Instead I am in my office, working on powerpoint and holding very important conference calls.
Anyways, I am not a baker but thought it necessary to have a seasonal Mardi Gras king cake post today. For that I turned to dear friend Chef Courtney who brought this over to my Saints Superbowl 2010 party. This recipe may even be more semi-homemade than boozebag Sandra can handle. I have tasted it (actual photo attached), and it was delicious! If you want to be fancy and actually bake your king cake, I suggest using John Besh’s recipe. – ts
Chef Courtney says: This recipe is simple and dee-licious. Allows for more time drinking and catching beads.
5-6 cans Pillsbury cinnamon rolls
Icing & sprinkles
- Unroll all of the cinnamon rolls and braid them in a circle.
- Decorate with icing on the top and accent with gold, green and purple sprinkles!
- Add a baby or some change in there.
- Cook according to instructions, and you’re done!
Despite The Chef’s well-documented aversion to desserts, he speaks very highly of this one. Also, “crumb cake” is actually a German specialty called “Streuselkuchen,” and that’s just plain fun to say.
1 cup of milk or buttermilk
2 whole eggs and 1 yolk
1 1/3 cup oil
3 cups of pastry flour
1 3/4 tsp baking powder
dash of salt
2 cups of sugar
1 tablespoon of molasses
1 cup of sugar
1/2 cup brown sugar
1 1/3 cup flour
1 tsp cinnamon
1/2 vanilla bean
7 oz butter (softened 1/2 inch cubes)
- Preheat oven to 350.
- For the batter, mix milk, eggs, and oil. Add dry ingredients. Do not over-mix.* Pour into cake pan.
- For the topping, mix dry ingredients together and add butter to form crumbs.*
- Sprinkle on top of batter.
- Bake for 30 minutes. Let the cake cool completely and top with powdered sugar.
*Chef says the two biggest mistakes you can make are over-mixing and making the crumbs too dry, so consider yourself warned.