21 October 2014

Cold paaaste


"How bout some veal and cold paast?" A line I remember sexy Sylvia, Don Draper's (20th?) mistress yelling out to her actual husband in the last season of Mad Men, while standing in front of the refrigerator, presumably tortured over her Doctor husband-Ad Man affair-love triangle. Her husband had been away, and she was trying to get a meal in him upon his return.  "Paast" is an Italian shorthand for pasta and as Sylvia was Italian, and a good cook, I took it as a nod that lots of Italians are fine eating their pasta cold or cold-ish. A similar moment on The Sopranos comes to mind, too, when Tony takes out a plate of pasta from the fridge, Carmela offers to warm it up, and he says, already diggin in, "Nah, it's good like dis!"

Pasta room temperature is actualy my preference. I'm not sure where the propensity to rush piping hot pasta out of the kitchen and onto the plate to inhale, came from, (restaurants?) but, I never do it that way home. I've discovered this accidentally when I make pasta and intend to serve it hot but don't seem to have the other things in order yet to eat the meal, like bowls, silverware, an accompanied salad made or dressing for said salad. So the pasta sits for a bit and the flavors meld and that is just fine by me. Note: this is not true for red-sauced pasta where you want it to be a on the hot side of warm.

Another myth, that leftover pasta is a culinary no-no, also never makes sense to me. I  find it can come in handy for a quick lunch. If you make a bit more pasta than you serve at a dinner, keep a little pasta water with it the plain pasta, and the next day, give it a quick rejuvenation, and you have lunch for one or two. You just have to do the rejuvenation part right. 

For the revival, I tend to resort to the same tricks: a skillet, low heat, some liquid (I often throw in a dash vegetable or chicken broth if I have it frozen as ice cubes, and if not, just the pasta water or regular water + lemon juice), some kicks ( I like a dab of mustard and creme fraiche) and some very quick melding vegetables like baby spinach or something that's already cooked like roasted cherry tomatoes. You can only use one pan to do this, and you cannot forget the basil or parsley and strong cheese. A few chopped olives don't hurt either. For cheese, I really like feta.

I spent the weekend attending a few events representing the ShopRite Potluck Blog at the Food Network New York Food and Wine Festival. It was my first time at such an event and a lot of fun. We gave out recipe cards from the blog and I met some of the other girls on the team. The Festival was a whirlwind of food samples, wine samples, brands, celeb chefs, demos, panels. I had to remind myself to breathe a lot, and take it in one morsel at a time. It was exciting to see so many people passionate about what they do. I tasted some delicious brands of grilled sausage, cheese, handmade caramel sauce, and a few samples of small plates prepared by restaurants. The Red Lion Inn chef (from MA) had a vegan sample of smoked roasted tomatoes topped with ratatouille and micro greens that I could have made a meal of, and the Tessa chef a refreshing razor clam gazpacho that was also delicious. I also discovered a wine brand that has the packaging I always wished for. It exists! 
 

When we got home for the festival, despite being around food all afternoon, save a luscious walk in Central Park, we were, of course, hungry, so I riffed on a trendy dish making rounds on the web for a simple rustic dinner; pasta tossed with deeply roasted cauliflower florets, a heap of grated hard cheese and a hefty handful herbs, and toasted sliced crushed almonds served, as always, warm-ish, and the next day, I revived the leftover pasta tubes I'd saved as described above and below. The simple vegetarian flavors were all I could have wanted as a return to my own kitchen and a welcome to the cooling temperatures outside. Enjoy!

Revived Leftover Pasta

Olive oil
Generous handful leftover pasta in a little of its water
Generous handful baby spinach
Sea or Kosher salt + pepper to taste
Pinch red pepper flakes
Scoop roasted cherry tomatoes (optional)
A few torn olives (optional)
Approx 1/2 tsp good mustard
Approx 1 tsp creme fraiche 
1 small garlic clove, grated fine, minced or pressed
4-5 basil leaves, torn or chiffonade 
Fresh lemon juice and/or vegetable broth 
Topping: chunk of salty cheese like feta, crumbled

Heat a wide skillet over medium high heat, then add the oil. When it shimmers add the spinach; it should cook down within seconds. Season with a pinch salt and pepper and pepper flakes, and toss. Turn the heat to the lowest setting and add the pasta and a little of its water. If you have broth, add a Tbsp of that instead or in addition to the water, it will all be absorbed. Toss. If using, add the roasted tomatoes and olives, toss. Add the mustard and creme fraiche and stir, letting it coat the pasta and meld into the liquid. Add half the feta and a little lemon juice, stir so the feta warms. Add the grated garlic, stir, letting off the fragrance, then remove from the heat. Add half a tsp or so olive oil and half the basil and remaining feta. Transfer to plate. Top with remaining basil, another half tsp olive oil and a sprinkle coarse sea salt like Maldon. Enjoy immediately or let rest at room temperature for a bit.


13 October 2014

some say thank you



Here's something: if you ever get the opportunity to sous chef at a vendor product demo at Whole Foods, you will learn almost everything you need to know about humanity. Ok, that's a grand statement. But you will learn a lot. A few snippets: people come in, walk around just to eat the samples a few times a day. Some stand at the table and eat sample after sample as you hurry to cut more with your sharp knife while asking nothing about the product. Some ask pointed questions about the product, and then just walk away. There was the woman who wanted not the sample I was making, but just a "swipe of the almond butter" I was using to make the samples (!!) and the one who threw a sample right into the trash beside the table after grabbing it off the table. Most commonly, people mistake you for an employee and ask where the quinoa is located. But some say thank you. I had no idea how much of a difference it makes to vendors emotionally when customers say, "may I try?" rather than just take one. I have nothing on full-time food-workers and chefs, and as astonishing as the behavior may be, demos work. Product was practically swiped from the shelves the two days we were there. 


After a few days of slicing vegetable rolls (that are brilliantly made with vegetable purees as opposed to seaweed), I attended to the needs to smell cinnamon and feel fall through flour as much as possible at home, and use some of the apple cider I bought from the farm. I had so many things on the list, I decided to start with something simple, something no one would turn down at 4 o'clock in the afternoon on a warm but grey Monday with a cup of strong coffee: baked apple cider donut holes. You don't need a donut pan to make these; a mini muffin pan is great, and you can even swap in a little whole wheat flour (I used a little Graham). You need some good apple cider, and some flour, brown sugar and butter. No mixer for these. This recipe, from over at Serious Eats, keeps it simple. They mix up in ten minutes, they bake in ten minutes, and then they take a roll into some cinnamon sugar and rest. The result is a light tender, spiced mini donut muffin/hole. If traditional cider donuts or fried donuts don't feel at all possible (or desirable) in your kitchen, give the mini muffin version a try. I will promptly be making more. 




Baked Apple Cider Donut Holes 

Barely tweaked from serious eats 
 
Notes: I only have one mini muff pan with 12 wells, so for easy math I opted to quarter the recipe. Sadly this only gave me 8..but I have more apple cider. If you have a 24 cup pan or two 12s you could obviously halve this and do fine. Or if you have a huge oven and a 36-pan make the whole thing. The  recipe below is the original (36 donut holes. My only change aside from quartering it was to swap in some graham flour, just about a third of it. 2 Tbs graham and 6 Tbs AP to make the 1/2 cup needed. 


  • 2 cups all purpose flour ( 1 2/3 c AP and 1/3 c whole wheat are fine)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon, divided
  • 1/2 teaspoon ginger
  • 3/4 teaspoon nutmeg
  • 1/3 cup dark brown sugar
  • 1 cup apple cider
  • 1 egg
  • 1 teaspoon vanilla extract
  • 7 tablespoons butter, melted and cooled, divided
  • 1/2 cup granulated sugar

    Set rack in center of oven, preheat to 400°F. Butter mini muffin pans, set aside. In a medium bowl, whisk together flours, baking powder, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg. Add brown sugar and work into mixture by hand to break up clumps. Set aside. In a second bowl, whisk together cider, egg, vanilla, and 3 tablespoons of the melted butter. Add wet to dry ingredients and quickly but gently fold together until all streaks of flour are just incorporated and you have a light, fluffy batter. Divide evenly between cups of muffin pans (about 2/3 full). Bake  8-10 minutes, rotating trays once.While muffins bake, whisk  remaining cinnamon and granulated sugar together in a tin or shallow bowl. As soon as muffins are done, immediately turn out onto a rack and roll them a few at a time in the remaining melted butter, then remove to cinnamon sugar and shake until well-coated. Let muffins continue to cool on rack. You may reheat to serve, with the oven at 400°F— it will only take 1 minute. 
    Will keep at room temp in a container covered a day or two, but just the least bit ajar is best.
     
  •  ***Also: Looking for something fruitier for fall? Last week I revisited a friendly little quick-bread from the archives on here: Cornmeal and Concord grape cake. Whether you'd call it a cake or cornbread, is up to you. I go for fruited cornbread as I sliced it into squares.  This is just about the only time for Concord grapes, my favorite grapes, so if you can get your hands on some, by all means try this. THEY MAKE SEEDLESS CONCORD GRAPES! Found at Whole Foods. Just don't ask a demo person for a lone swipe of their almond butter : )

30 September 2014

Alice Medrich's Cinna-Grahams


Today I'm going to encourage you to make Graham Crackers. Cinna-Grahams, as a matter of fact. This is my second batch of these in two weeks. I just had to make them again and this time I added cinnamon to the dough and sprinkled the tops with cinnamon-sugar rather than plain sugar. These grahams are special, authentic and healthy and brought to you by none other than Alice Medrich. They come together quickly, and have no white flour. Yes, that's right. Alice Medrich, author of my favorite brownies is also known to kick around in the whole grain flours realm. She's coming out with a new book soon, but this recipe is actually from her old book and was recently posted on Food52


To make Grahams, you'll need some graham flour, which is a nuttier, slightly coarser form of whole wheat flour, and some oat flour ( just grind rolled oats until powdery in a coffee grinder) and the rest, I'm sure you have already: milk, honey, vanilla, sugar and optionally cinnamon. The dough is mixed in a food processor but I don't see why doing it by hand wouldn't work if you don't have one. I found the process quite streamlined, very similar in technique to the Ivy Manning Rye Crisps I posted a year ago on here, and the results ideal: homey, crispy, rustic and available to be kept in the pantry several days for afternoon or mid-morning snacking or to dole out to anyone you see, which is always, you know, nice. 


You can keep the dough patties wrapped a day or two. Ideally, with cookies or crackers that are new, I like to make a  batch or two to understand the dough, before sharing with you. Having made these twice, I tweaked a few things in the process. Since I have a small oven and subsequently small sheet pans, I found it best to work with a half batch of dough at a time. This helped in the rolling out and let them have a bit more room on the sheet pan. You need to be sure the big cracker you roll out is uniform in thinness, and having less to roll helps with this. Lastly, I baked for the full 25 minutes and found them to be just right on the crispness front. And, I don't think I have to tell you this, but grahams are perfect as they are as a snack, particularly if you add the cinnamon, but they also don't mind a thin schmear of peanut butter and a dollop of honey atop if you're feeling fancy. And one bit of Housekeeping: I'm on ShopRite's Blog this week with delish raisin bran muffins. They actually appeared on here a year ago, and when life gives you raisins...you make these muffins. They are super-good. 


Cinnamon Graham Crackers 


Makes about 1 1/2 dozen grahams

notes: I used the grams measurements! These are grahams after all : ) Below is a half recipe from Alice's original. I recommend this amount if you have a small processor or want to take your time with getting to know the dough. If you're cooking for a lot, the whole recipe can be found via Food52 via Cirspy Crunchy Melt in Your Mouth.

3/4 cup + 2 Tbsp (113 grams) Graham flour 
1/4 c + 1.5 tsp (26 grams) oat flour
2 Tbsp (25 grams) sugar + 1-2 tsp for sprinkling
1/4 tsp sea salt
1/4 tsp baking powder
1/8 tsp baking soda
1 tsp cinnamon + 1/2 tsp for sprinkling (optional)
3 Tbsp (42 grams) cubed cold butter, unsalted (if you only have salted on hand, use half the amount of salt above)
1.5 Tbs (32 grams) honey
1.5 Tbs whole milk
1/4 tsp vanilla extract

Place both flours, sugar, salt, cinnamon if using, baking powder and soda into a food processor and blitz a few times to combine (or whisk well). Drop the butter cubes atop and pulse until you have a cornmeal texture. 

In a small bowl or cup, blend the milk, honey and vanilla, until the honey disolves. Pour into the processor and blitz a few times until the dough is moistened and comes together as a uniform mass. It does not have to form a ball, but moistened clumps are good. Dump out dough onto a sheet of plastic wrap.

Pat the dough into a square patty about 6-7 inches. Divide this in half with a knife or bench scraper, and wrap both in plastic.

Place patties in fridge 20-30 minutes to rest (at this point dough can be stored up to 48 hours in fridge well wrapped. Let sit out 10 mins before using). Heat the oven to 350 while dough rests.

If baking both dough patties at once, set racks in top and lower third of oven and get two sheet pans and two sheets parchment. If baking one sheet, set oven rack in center. 

Unwrap a dough patty and place it on a sheet of parchment. You'll transfer this to the pan momentarily. Roll out to 1/8 inch thickness rectangle, making sure the center is not thicker than the edges. Prick dough with a fork all over and sprinkle with cinna-sugar. Score dough evenly into roughly 2x2 cuts. Repeat with the other patty if using. 

Bake 20-25 minutes, turning tray 180 degrees halfway through and switching both pans from top to bottom. Grahams are done when the edges are darker brown and the crackers are a nice golden brown throughout. Important: let cool on rack completely. Let cool for a bit as a sheet, then break the crackers at their score marks and continue to cool. Store airtight for a week or so. 

*if not completely crisp after the cool, Alice says you can return them to the oven at 325 for 10 mins. I didn't have this problem because I baked for the full 25. 


22 September 2014

A sauce from the past


I asked my mother the other day if she had made tomato sauce in the past, and the answer was along the lines of what I expected: I have, or I used to, citing two ways off the top of her head, involving long simmers and chopping of things. "This involves no chopping. Just slicing an onion in half and coarsly cutting maybe 10 roma tomatoes," I replied. She nodded, indicating consideration, surprise, even. The conversation made me think of how today's younger folk learn to cook versus our predecessors. We Pin, look at pictures and read comments. Therefore, things seem very accessible, ever-changing, even. But I want more things in my back pocket. For the majority of people, homemade tomato sauce connotes images of an Italian grandmother who cooked by intuitive handfuls and had lots of time to taste, simmer and adjust. But Marcella Hazan's classic recipe won't ruin your manicure and can be completed in under an hour, while you sit on the couch nearby on the Internet, listening to the simmer. And who knows, maybe this was the one in grandma's back pocket. 


What I really want to encourage you to do with this though, is use fresh tomatoes. At the end of their season now, low-water tomatoes like romas, are primed for this. I used a pound of fresh romas, which were being sold by the dozen in little plastic bins at the farm market. I quickly blanched them then peeled their skins off before giving them a rough chop and pouring them into a pot with half an onion and a little over two tablespoons butter. Since I had to taste it just after cooking to check for salt, I stole a spoonful as a condiment to fried eggs at lunch. Which makes ever having put ketchup on eggs seem preposterous. Tomato sauce, in fine dollops, is a fine complement to lacy white and slightly molten yolks. If you make this sauce some day when you haven't pasta around, try a spoonful of tomato sauce and a few shavings of parmesan on your eggs instead, and be impressed. That said, the sauce was delicious the next night reserved for its intention: stirred into penne with sweet sausage and showered with lots of fresh basil and parmesan. I think I'm going to fetch another basket of romas at the market now to make this again and stash in the freezer, before the month is over. I hope you do, too. 


Marcella's Tomato Sauce with Fresh Romas, Onion and Butter
Adapted from Food52 via Essentials of Italian Cooking

1 lb roma tomatoes*
1/2 a large yellow onion
2.5 Tbsp / 35 grams good butter
1/4 tsp salt + more to taste
Few grinds black pepper

Blanch tomatoes: 
Plunge tomatoes in boiling water for a minute (boil a bit of water in the same pot you intend to make the sauce). Drain, and, as soon as they are cool enough to handle, skin and cut into coarse pieces. 

Set the tomatoes into the dry pot with the onion half and the butter and salt and cook uncovered at a very slow, steady simmer for about 45-55 minutes, until thickened to your liking and the fat floats free from the tomato. Stir every 10 minutes or from time to time, mashing larger pieces of tomato with the back of a wood spoon. Remove from the heat, taste and add a little more salt and pepper, store a few days in the fridge in a jar or freeze for longer.


16 September 2014

Seasonal Corn Muffins


Cornbread was one of the first things I'd bake after moving into our apartment almost 2 years ago. I made it in my cast iron skillet since I was still sourcing a muffin tin and other pans, delayed buyer I am. I remember pulling leftover slices from the freezer during Hurricane Sandy when the power went out and letting them defrost, thinking, if there's some kind of shortage, at least we have cornbread. At that point I made Mark Bittman's easy classic skillet bread, always savory, sometimes with scallions and cheese and cayenne and such. It's good, I just reminded myself to make it again. But, it's rare to find that muffin or quick bread that borders right on the sweet and savory line, one that you can spice to your liking, one that can fare well at breakfast, alongside a salad for lunch, smeared with honey-butter at afternoon tea, or as a dinner appetizer, and one that includes the option of beloved late summer fresh corn kernels. 



This one is owed to Dorie Greenspan. It's a two bowl affair involving cornmeal, flour, a wee bit of sugar, buttermilk, egg, a bit of both butter and oil (I used light olive but she calls for corn), and fresh corn. I stirred in some snipped rosemary and zested orange because they belong together. The cornmeal-butter flavor here is strong, in a good way, and I think the spices add a bit of mystery to a simple standard. You could do lemon and rosemary, too, and don't even have to use the kernels if straight up is more your thing. I might try that version when fresh corn ceases to appear. Either way, they're lovely, easy, corny and can be on your table shortly. In other news, I've been adding fall spices like cinnamon, ginger and clove to my go-to olive oil granola recipe (which I also sometimes make with coconut oil) and it's, well, making me think about pumpkin spice prematurely. Let's use the corn while we can.


Corn Muffins with Orange and Rosemary
Adapted from Baking from My Home to Yours
 Makes:12

Notes: I halved the recipe, and used extra light olive oil in lieu of corn oil. Worked just fine.

125 g /1 c all-purpose flour
130 g / 1 cup yellow cornmeal, stone-ground
70 g / 6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 tsp each fresh grated orange zest + fresh snipped rosemary (optional)
115 g / 1 cup well-shaken buttermilk
42 g/ 3 tablespoons unsalted butter, melted and cooled
3 T light olive or corn oil (I used light olive)
1 large egg
1 large egg yolk
Scant 1 cup fresh corn kernels

Oven to 400 F, rack in center. Butter  a regular-size muffin pan.

Mix the orange zest into the sugar with a fork well so it is blended and fragrant.  In a large bowl, whisk together flour, cornmeal, orange-sugar, baking powder, baking soda, salt and rosemary.

In another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry and gently but fold together until almost just combined. Batter will be lumpy. Stir in the corn kernels gently and divide batter evenly among the muffin cups.

Bake 15 to 18 minutes, until tops are golden and a wood skewer comes out clean. Transfer the pan to a rack and cool for 3-4 minutes before carefully removing each muffin and resting them in the pan on their sides. Then move to rack to cool completely.

Recent Cornmeal, Rosemary + Orange

11 September 2014

Tupperware party



























Been a little longer than usual since I've last writ, but I like to think of this as a journal. I'll tell you the things that stand out. I've been cooking, of course, much of it done after 7 pm and enjoyed on tired feet and lit candles nearby for good measure. The nights go fast when you work and the time is precious. Then, I tuck some things into working glasses , and pull together lunch the next morning. I love a good dinner out in New York every now and then and a nice lunch date too, but one thing I don't find sustainable is buying takeout lunch. With daily kitchen production as it is, all it takes is a few extra steps, and faith that things keep, and you're on your way to a public Tupperware party in Madison Square Park.That is if you can brave the seat you stumble upon.


Moving on. It was just August, so I've been cooking a lot of corn and I'm really not ready to give it up. Check out my post on the ShopRite Blog for a quick way to enjoy corn so fresh you barely need to cook it (and a reminder to roast your cherry tomatoes). The cooked corn kernels keep a few days and I think are particularly great in lunch boxes stirred into whatever other protein and starch you have around, and sprinkled with feta. Corn + feta...yeah. And now it's September! Which makes everyone want to pack snacks...right? Even if school days are far gone. Work is like school in that it requires snacks. Alegria is a stable choice. So are brownies. And I recently made Sneh's turmeric and chia roast cashews. These cashews are very good. In the midday, in the evening, chopped into salads...you will go through them more quickly than you expected. That said, turmeric + chia via cashew? I'd call that an antioxidant trifecta. Add some wine on the side and that's a quad.  


In other news, as the weather is cooling a little, turning the oven to 400 degrees for scones and biscuits will soon be a necessity craved rather than a sacrifice. I've been willing to make the sacrifice over the past few weeks though with these very vanilla rustic drop scones via The Clever Carrot. I love them, as they are the perfect vehicle for jam, and my last few peaches became jam. Which goes very well with the crumbly, fluffy scones. I freeze the dough raw, and bake from frozen, which makes them magically appear the next morning with no bowls to wash. The recipe is from the NYC bakery Once Upon a Tart's cookbook, and probably the only time besides with when dealing with peanut butter, that the food processor is a must. You don't want big chunks of butter here, but for the mix to look very sandy and moist like Parmesan. I promise you the biscuits taste nothing like cheese. They taste like vanilla and are very good. I even sneak a few tablespoons of spelt flour into them. 



Have a great weekend guys.


25 August 2014

Rhythm



I was sitting in my seat at Barclays waiting a long hour for a band to make its appearance wondering if I was done with all of this. This, defining it, an ongoing challenge, scrutinizable by occasionally looking at clues: a push for being around more nature undeniably strong, recurring indifference to the great city a relief rather than secret. The question of what to do about it. With wide eyes at costumed super-fans--clearly not us, I sat, in flannel, and missed the boat on $13 wine. And then the music started. The introduction I never seem to tire of, those few songs that can play over and over again and still feel fresh, the swaying, the collective gathering, the permission to dance, ennui obliterated by rhythm. I love music, I am reminded. Music is now. We drank from the ongoing beat, elsewhere. And then, we left, to find Uber in "surge" mode, charging double for midnight rides, a clear reminder of this. Oh my, I'd take a cabin in the woods making, slicing, eating this pie again right about now, I think. Such is life. We regroup. We get home, eventually. We get on with it. Luckily, I have a minute this morning at our desk before any form of this in the day takes over, to share some of this homey, wholesome, fresh blueberry pie with you.


An incentive for at least one pie before summer's end came in the form of a 6-inch pie plate I ordered on a whim, and an irresistible recipe I'd tagged when blueberries started appearing. Of course, I delayed, and made galettes. But this pie, from Rose Levy Berenbaum, was recently talked up on the Genius Recipes column on Food52. It's a pie that defies what makes pies sometimes too dramatic. It's the one that walked in in the little breezy dress and knocked everyone's socks off. Ok, you have to put in a little time, but, this is a fruit pie that only requires the oven to be on for 35 minutes. Yes, that's right. Now, go fetch a few pints of the last bushels of seasonal blueberries. We're going topless.


Rose is a good person to listen to. I don't need to say much more. She has you make and bake the crust first, brush a little egg white on it while it cools, and then cook roughly a third of your blueberries on the stove-top, mix in a little cornstarch, sugar and lemon juice and then fold in the rest of the berries raw. All this happens in the few minutes after blind baking the crust, so, you'll pour the berries into your crust and go, "that's it?" With this hack, they stay plump and glistening and magically glued together when you cut the pie. Then you just need to distract yourself because you have to let it sit for a few hours before cutting.


Now, about the crust. Rose included her own with the recipe, but I just had to go with the part-rye crust I love. You can use a pre-made crust if you lack time, or another you're comfortable with, but my favorite way to go here is to use the Chez Pim mix on the counter technique with a little rye flour (via Heidi) and apple cider vinegar (via Kim Boyce) thrown in. It makes for a nice flakey crust and I like the method. It gives you roll-and-fold and fraisaging, all in one. 

 

We cut slivers of this over the coarse of 2 days, which is how long Rose says it will keep, lightly covered in the dish at room temperature. The blueberries are jammy and plump, even after it has sat, and the crust  nicely maintained itself. I on the other hand, could not stop thinking about the pie. I'll make it again and again. Enjoy the last week of summer!



Fresh Blueberry Pie in a Rye Crust

barely adapted from Food52

Notes: Though I used a 6-inch plate and cut the recipe in half, using a half-recipe of standard pie dough for a single crust, I'll include the full recipe as it's intended for a 9-inch pie, below, because I assume you want more pie.

1 9-inch chilled pie crust, unbaked
4 cups blueberries, divided
1 Tbsp egg white, lightly beaten  
1/2 liquid cup and two tablespoons water, divided 
2 tablespoons cornstarch 
1/2 cup sugar 
2 teaspoons lemon juice 
Pinch of salt


Flaky Rye Pie Crust
37 g /  scant 1/3 cup rye flour
88g / 3/4 cups unbleached all-purpose flour
1/8 teaspoon fine grain sea salt
 4oz / 1 stick salted Euro/Irish butter
2.5  Tbs ice water*
1/2 tsp apple cider vinegar (optional)

*I like to prep water this way: Fill a glass measuring cup with about 1/2 cup ice, then follow with a cup cold water. Stir in your apple cider vinegar, and set this in the fridge or freezer. Then when you go to take your measured water out, dip in the Tablespoon, and add the appropriate amount that way.

Make the crust: using the above ingredients, use this technique.  Fold as per in Pim's instructions 3x-4x. After it has rested, let it sit at room temp for about 10 minutes to take the chill off. Roll dough out to 1/8 inch thickness in confident strokes between two pieces of lightly floured plastic or parchment, giving a quarter turn often. Ease your pie crust into the plate, fold under excess and crimp. Chill, lightly covered, for an hour.

Make pie: Preheat oven to 425 15 minutes before baking. Line the pastry with parchment and fill with pie weights, pie rice or beans, and bake 20 minutes. Carefully remove parchment and weights and with a fork, prick the bottom and sides. Return to the oven for 5-10 minutes, until pale golden. Check and prick any bubbles with a fork after 3 minutes.

Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white to prevent sogginess.

For filling: Measure out 1 cup of the blueberries, choosing the softest. Place in a medium saucepan together with the 1/2 cup water. Cover and bring  to a boil. In a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set aside.

When water and blueberries have come to a boil, lower heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add cornstarch mixture, sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent.

Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries. Spoon mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before cutting. Store covered at room temp for up to 2 days.