Strawberry Pie

Hello...any one out there? I have been seriously neglecting our friendship. I'm sorry. Will you accept a strawberry pie and forgive me? It has been seriously busy the past 3 weeks. We have had non stop family in town, it has been glorious and exhausting. But regardless of my absence, my oven has still been hot, my whisks have been whisking, and things have still been simmering away over here. We have a lot to catch up on...

 A little while back it was my dad's birthday and the day before he brought over a flat of local Carlsbad strawberries and requested strawberry pie. I knew just the recipe from Cooks Illustrated that I had been wanting to try. This recipe is perfect and makes a sweet, buttery, and moist crust. The next time I make strawberry pie, I will make a chocolate crust similar to this recipe.

Strawberry Pie 

Makes one 9-inch pie, serving 8-10

From Cooks Illustrated

Filling

4 pints fresh strawberries, gently rinsed and hulled

3/4 cup sugar

2 tablespoons cornstarch

1 1/2 teaspoons Sure-Jell for low-sugar recipes (the pink box)

generous pinch table salt

1 tablespoon juice from 1 lemon

1 baked pie shell (recipe follows)

For the filling: select 6 ounces misshapen and unattractive berries. Halving those that are large; about 1 1/2 cups. In a food processor puree for 20-30 seconds. This makes about 3/4 cups puree. In a medium saucepan whisk sugar, cornstarch, sure-jell, and salt in medium saucepan. Stir in berry puree. Cook over med-high heat, stirring constantly and bring to a boil. Boil for 2 minutes while scraping bottom to prevent scorching. transfer to a large bowl and add lemon juice. Let cool to room temperature. Meanwhile pick out the most attractive berries, about 2 pounds. Add berries to bowl with glaze and fold gently. Scoop berries to pie shell and mound high (make sure to have a really high pile here, they will settle in quite a bit). Refrigerate for  at least 2 hours and serve within 5 hours of chilling. To serve cut into wedges and top with whipped cream or chocolate shavings.

Pie Shell

Makes one 9-inch Pie-Shell

1 1/4 cups flour + more for work surface

1/2 teaspoon table salt

1 tablespoon sugar

6 tablespoons(3/4 stick) cold unsalted butter, cubed

1/4 cup chilled vegetable shortening, cut into 4 pieces

2 tablespoons vodka, cold (I was out and used water here too)

2 tablespoons cold water

For the shell: Process 3/4 flour, salt, and sugar together in food processor until combined for about 2 pulses. Add butter and shortening and process until dough just starts to collect, about 10 seconds. Scrape down sides of bowl. Add 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. Fold with rubber spatula, press down dough until slightly tacky. Flatten into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees.  Roll out dough on a generously floured surface to a 12-inch circle. Roll dough loosely around rolling pin and unroll into pie plate, leaving 1-inch overhang on each side. Ease dough into plate. Refrigerate until dough is firm , about 30 minutes.  Trim overhang, flute edges or press edges with a fork. Refrigerate for 15 minutes. Line crust with foil, and fill with pie weights, and bake fo15 minutes. Rotate plate, remove foil and weights and bake for another 5-10 minutes. Let cool to room temperature before filling.

I think there is something special about a birthday pie....

xoxo

d

Simple food is healthy.



Earth to Table: Seasonal Recipes from an Organic Farm



When I diet, I seriouslt over think my food. This leads me to blowing it and falling off the wagon. I know, whaaa whaa...... I have gotten serious and In the past few months I have really made a commitment to myself to exercise daily and just be healthy. I not only want these habits for myself, but with two young girls I also want to be an example for them. The past few months I have had a lot of support and recently joined and awesome group called the shredcrew. The support has been amazing and now for an even bigger help Danielle from Elleinadspir is hosting a healthy recipe exchange. Now we/I have no reason to fall off the wagon! Right?

For Christmas Royce got me a really great book called Earth To Table. It is a cookbook that has all seasonal recipes from an organic farm. I love it so much I have made a mental bookmark of all of the recipes I still need to try.  On Friday I discovered a bag of English peas at Costco and I knew I had the perfect recipe at home. A healthy and fresh recipe.

Salad of Peas, Feta and Mint

Serves 6

(adapted from original)

2 cups shucked fresh peas (you could use frozen here)

2 tbs extra-virgin olive oil

2 tbsp red wine vinegar

2 tsp Dijon mustard

1 shallot finely sliced

1/4 cup mint leaves, roughly chopped

1/4 cup crumbled feta

salt and freshly cracked pepper

In a medium pot of boiling salted water, blanch peas until just tender and bright green, about 2 minutes. Shock them with cold water. In a large serving bowl, whisk together olive, vinegar, honey and mustard. Season to taste with salt and pepper. Add peas and shallot. Toss lightly, add mint and toss lightly again. Sprinkle with feta and serve.

Enjoy a healthy day

xoxo

d

Check out these for another healthy treat!