Skip to main content

Father's Day 2008 and PIE

We had lots to celebrate this year. Not only do we have a wonderful Dad (two when you count Ron, my brother-in-law), but we also have a recent high school graduate in the family.

I decided this should mean royal feasting in the village! So with my sous chef Tater Tot (aka Taylor, my niece) at my side, I embarked on my next culinary adventure.

Cooking for your family can be quite a challenge. My family is no exception. Ron does not like onions. The only thing I cook without onions is dessert. Michael and Taylor can be pretty picky eaters, as they are part of the McNugget generation.

Mom already had a ham thawed in the ice box, so that part was a no brainer. 18 minutes per pound or til it's done. I can handle that.

The side items were a bit more challenging. Considering that it was Father's Day, I wanted to incorporate ingredients I knew my Dad liked. Therefore, I picked fresh asparagus (to be roasted with olive oil, salt and pepper) and roasted new potatoes (also with olive oil, salt and pepper). My sister Cindy wanted to bring something, so she brought baked beans with raviolis (a childhood favorite of ours) and deviled eggs (a favorite of Ron's). Multi grain rolls rounded out the dinner.

For dessert I wanted to take another stab at the rhubarb pie thing. This time I did it with strawberries instead of raspberries. This pie recipe was given to me by Dev's Mom, Eleanor. She makes it better than I do, but mine's still pretty dirn good, and pretty dirn easy. Even if you don't think you like rhubarb, you should seriously take this for a spin...it might change your mind.

Let's start with the basic recipe...

Rhubarb-Raspberry (or whatever you can get your hands on) Pie

3 c. rhubarb, sliced fine
1 c. raspberries (or whatever)
1 1/3 c. sugar (I used 1 c. and it came out just fine)
3 T. tapioca
1 T. AP flour
1/8 t. salt (I didn't measure)
1/2 t. lemon juice (again, I didn't measure- are you detecting a pattern?)
1/8 t. almond extract (I used vanilla, and no, I didn't measure)
1 T. butter (I left this out and it was fine)

Blend sugar, tapioca, flour and salt....



Add the raspberries and let stand for 15 minutes. Add the rhubarb and let stand another 5 minutes....



Add almond extract and lemon juice. Pour into a pie crust and cover with a second crust...



And yes, I cheated and used store-bought pie crust. And I won't apologize for it. I was so traumatized by the last pie crust I made, I just couldn't face it. I'm taking steroids right now for lung inflammation, and I was afraid I'd go postal and kill my whole family in a fit of 'roid rage. So deal with it.

Anyhoo, you bake the pie at 375 degrees for around 45-50 minutes. You never can tell. Don't leave and run to the store. There's a fine line between "golden brown" and "charred."

Here's the finished product...




Did I take pictures of the actual celebration? No. Should I have? Yes. It would have been the daughterly thing to do.

I was busy eating.

And after we cut into it....

Comments

brooks1986 said…
OMG! I can practically taste that pie just by looking at the photo! YUMMY! We have rhubard growing in our yard if you want some when you get back to Alamosa.
~Julie
Mimi said…
I will definitely take you up on that!!!!

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Cucumber Pico de Gallo

Normally, when I make pico de gallo, I use tomato, red onion, and jalapeño.  This week, the garden is spewing forth dozens of cucumbers, so I'm throwing those in as well.
There really isn't a recipe for pico... you just throw whatever you want in there.  I'll list what I used, but I also won't give amounts.  If you don't groove on onion, use less.  If you don't like cucumbers, don't use them.  Do whatever makes you happy!
Cucumber Pico de Gallo
6 lemon cucumbers, diced (I don't seed mine) 6 roma tomatoes, diced (I squish out the jelly stuff so the mixture doesn't get too soupy) 1 small red onion, minced 1 small jalapeño, minced Fresh lime juice Red wine vinegar Olive oil Salt
Mix everything up and let it sit at least 30 minutes before you attack it.  If you have the willpower... I never do!