Author: bridgete

Categories
Bakery Desserts

Strawberry Rhubarb Pie

  •  3 cups sliced rhubarb (1/2 inch pieces)
  • 2 and 1/2 cups chopped strawberries
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 Tablespoon orange juice
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for garnish
  1. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
  2. Preheat oven to 400°F (204°C).
  3. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling.
  4. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Crumble or streusel topping is also an option
  5. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
  6. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  7. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance since it is so juicy – the filling will have time to set overnight. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.
Categories
Fish

Miso Black Cod

  • 2-3 black cod fillets, about 1 lb
  • 1/4 cup sake 
  • 1/4 cup mirin 
  • 4 tablespoons white miso paste 
  • 3 tablespoons sugar
  1. Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
  2. Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
  3. Preheat oven to 400 degree F.
  4. Preheat an indoor grill at the same time.
  5. Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
  6. Transfer the fish fillets to the oven and bake for 10-15 minutes.
  7. Add a few extra drops of the marinate on the plate and serve hot.

You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets. There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso. I like my miso cod more intense with the flavors of sake and miso, and that being said, the marinate sauce might be too watery for plating purposes as one of my readers pointed out. Heat up the sauce to thicken it if you wish to use it for plating. Or if you like, you can reduce the amount of sake and mirin to slightly less than 1/4 cup each. Use 5 tablespoons miso if you prefer a deeper miso flavor.

Categories
Bakery Desserts

Carrot Cake

  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 cups (295 ml) canola or other vegetable oil
  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 grams) lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
  • 1 cup (100 grams) coarsely chopped pecans
  • 1/2 cup (65 grams) raisins

Preheat oven 176c (350f) Grease and line 2 9-inch pans.

In a medium bowl whisk flour baking sodaand cinnamon until blended.

In separate bowl whick the oil sugars and vanilla. WHick in eggs one at a time.

Switch to a rubber spatula and stir in the dry ingredients, Stir in carrots, nuts and raisins.

Divide into the 2 pans and bake for 35-45 minutes.

  • 8 ounces (225 grams) cream cheese, at room temperature
  • 1 1/4 cups (140 grams) powdered sugar
  • 1/3 cup (80 ml) heavy whipping cream
  • 1/2 cup (50 grams) coarsely chopped pecans

Traditional Cream Cheese Frosting: In a large bowl, beat 16 ounces of cream cheese and 1/2 cup of softened butter together for a minute or two until smooth. Add 4 1/2 cups of powdered sugar, 1 1/4 teaspoons of vanilla extract, and a pinch of salt. Beat for 2 to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of cream or milk.

How to Make Carrot Cake Cupcakes: For cupcakes, we’d recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make 22 to 24 cupcakes.

Categories
-sides

Fresh Fig and Honey Compote

  •  oz fresh figs
  • 1/4 cup honey
  • 1/4 cup water
  • 1/2 teaspoon cinnamon
  • 1 tablespoon butter
  1. Trim the stems from figs and cut into quarters. Place figs, honey, water and cinnamon in a small saucepan over low heat. Stir occasionally and cook for 30 minutes. Remove from heat and stir in butter.
  2. Using a stick blender or food processor, pulse until only small pieces of figs remain, forming a spread-like consistency.
  3. Serve immediately or store in an airtight container in the refrigerator.

Categories
Soup Vegetarian

Pumpkin Ginger Soup

  •  kg pumpkin
  • 2 shallots
  • 75 g ginger
  • a few sprigs of fresh herbs , such as chives, mint
  • extra virgin olive oil
  • 1 litre organic vegetable stock
  • 125 ml coconut milk , plus extra to serve
  • ½ tablespoon chilli powder
  • 1 lime
  1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
  2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
  3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
  4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
Categories
Vegetarian

Pumpkin, Spinach and Goat Cheese Quiche

  • 30 oz (800 g) pumpkin, cut into large pieces
  • 1–2 Tablespoon olive oil
  • 1 large onion, chopped
  • 2 teaspoons of sugar
  • 2 cups (450g) fresh spinach
  • Salt & pepper
  • 2 large eggs
  • 7 oz (200g) goat cheese
  • 1/2 cup (65g) nuts
  • 1/2 teaspoon nutmeg
  1. Preheat oven 200c. Cook the chopped pumpkin in a large volume of water until soft and tender. Sieve, and puree with a fork.
  2. In a medium frying pan, heat olive oil and once hot, melt the onions. When they start to golden, add sugar and caramelize them, about 5-10 minutes.
  3. In another frying pan, saute the spinach with olive oil until they reduce by half. Season with salt and pepper, and set aside.
  4. Mix the eggs with the goat cheese. Add the walnuts, mashed pumpkins, onions and spinach. Season with salt, pepper, and a pinch of nutmeg.
  5. Pour the mixture onto the crust, and bake for about 40 minutes, or until cooked through.
Categories
Fish

Chinese Sea Bass

  • 3/4 cup canned low-salt chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon Asian sesame oil or vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/2 tablespoons cider vinegar
  • 4 teaspoons soy sauce
  • 1 teaspoon sugar
  • 2 6-ounce sea bass fillets
  • Cooked rice
  • Chopped green onion top

Combine broth and cornstarch in small bowl; stir until cornstarch dissolves. Heat oil in heavy medium saucepan over high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add vinegar, soy sauce, sugar and cornstarch mixture and boil until sauce thickens, stirring constantly, about 1 minute. Remove from heat. Season sauce with pepper.

Preheat broiler. Brush some sauce over each side of fish fillets. Broil until just cooked through, about 3 minutes per side. Place fish on plates. Spoon rice alongside; sprinkle with onion tops. Serve, passing remaining sauce separately.

Categories
Vegetarian

Potato and Spinach Pasties

  • puff pastry
  • a bag of spinach
  • 3 large or 4 small to medium potatoes
  • 1 clove of garlic
  • a pinch of nutmeg (optional)
  • salt & pepper to season
  • 1 egg yolk
  1. Preheat the oven 210c.
  2. Make mashed potatoes. Boil the peeled potatoes for 15 minutes.
  3. Mash potatoes and add butter and cream. Use the mixer to make them smooth. (can have some lumps)
  4. Cook the spinach in boiling water for 3-4 minutes. Squeeze out as much excess water as possible, then chop.
  5. Mix the spinach, potato and chopped garlic, salt and pepper and grated nutmeg in a bowl and mush them all.
  6. Cut pastry into circles.
  7. Arrange the potato & spinach mixture across half of the circle leaving a little edge. Moisten the edge to make it stick better and flip the empty half over the top to close.
  8. Brush with egg yolk. Make small holes so that steam can escape during the cooking.
  9. Cook in the center of the oven for 40 to 45 minutes or until pasties are crisp and golden.
Categories
Desserts

Peanut Butter Cookies

  • 1 cup all purpose flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter, softened
  • 3/4 cup (150 grams) light brown sugar packed
  • 1/4 cup (50 grams) granulated sugar
  • 3/4 cup (190 grams) creamy peanut butter
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • extra sugar for rolling

Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.

In a large mixing bowl, whisk together the flour, almond flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.

Mix in the peanut butter, egg, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

Add the dry ingredients and mix until just combined.

Place the 3 tablespoons (40 grams) of granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each one down with a fork to make a small criss-cross pattern.

Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Categories
Pasta Vegetarian

Pasta with Brussel Sprouts, Leeks, Parmesan and Lemon

  • 1 pound brussels sprouts
  • 1 large leek, white and pale-green parts only
  • 4 tablespoons olive oil, divided, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 lemon, zest removed with a vegetable peeler, cut into very thin strips
  • 4 garlic cloves, finely chopped
  • ½ cup dry white wine
  • 12 ounces pasta
  • 2 ounces Parmesan, finely grated, plus more for serving
  • Lemon wedges (for serving)

Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into ½”-thick rings, then chop remaining leek.

Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes.

Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.

Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.

4 bowls: 1) Browned leek rings and quartered sprouts 2) wine, lemon zest, garlic, chopped leeks 3) reserved brussels sprout leaves 4) pasta

With the 2 wine, lemon zest, garlic and chopped leeks still in the skillet, add 4 pasta to skillet along with 3 reserved brussels sprout leaves, 1 brussels sprout quarters and leek rings, and ½ cup pasta cooking liquid; toss to combine.

Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.

Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.