Blueberry Rhubarb Pie

Strawberries were not quite out when I started tinkering with this. This is the edited version, as the test version came out a bit too sweet and too heavy on the cardamom.

Ingredients
1 pie dough recipe
8 stalks of rhubarb
4 cups blueberries
1 cup sugar
2 green cardamom pods
1/2 tea spoon vanilla seeds
2 table spoon cornstarch
2 table spoon instant tapioca
pinch of salt
zest of a lime and half the juice
egg and coarse sugar, for the top
ingredients

***

1. Roll the bottom disk of the dough and line a pie plate. Put in the fridge so it stays cold.
bottom

2. Slice the rhubarb stalk lengthwise into halves or thirds depending on the stalk then dice finely and transfer to a large mixing bowl.
rhubarb

3. Add the blueberries to the bowl.
blueberries

4. Add the sugar.
spices

5. Grind the cardamom pods. Discard the husks.
cardamom

6. Add the cardamom and the vanilla to the blueberries and rhubarb.
spices

7. Add the cornstarch, the tapioca, and the salt.
starches

8. Stir gently to coat evenly. then put in the fridge for later.
stir

9. Roll out the top of the pie in a squarish shape. Cut into 8 strips.
roll-top

10. Retrieve the pie and filling from the fridge. Pour the filling into the pie shell.
filling

11. Put 4 strips of dough horizontally across the pie.
strips

12. Fold the top and middle strip of dough from the right toward the middle and add a vertical strip. Unfold the dough. Fold the other two bands and add the second band. Unfold and repeat on the left side (starting with the middle and bottom strips). Put the whole thing back in the fridge for 20 minutes for the dough to firm up.
lattice

13.Pre-heat the oven to 375F

Beat an egg in a small bowl and brush the strips with the eggwash. Sprinkle coarse sugar.

Put the pie on a baking sheet lined with aluminum foil. The juices will bubble up and spill and you don’t want them on the bottom of the oven.
eggwash

14. Bake for 55-60 minutes. The spilled juices are awesome over ice cream.
juices

15. Allow to cool fully.
baked-pie

16. Slice and serve.
cut-pie

 

Hoisin pork & eggplant stir-fry

This was an exercise in pantry diving more than anything, but it turned out quite tasty.

Ingredients:
1 pork tenderloin
1 eggplant, sliced
1 onion, diced
2 cloves garlic, crushed
1 cup snow peas
1 table spoon soy sauce
1 table spoon sugar
1/2 cup hoisin sauce
3 table sauce rice vinegar
2 table spoon Sambal oelek
3 tea spoon cornstarch
peanut oil
ingredients

***

1. In a bowl, combine the hoisin, rice vinegar, sambal oelek and 1 tea spoon of the cornstarch. Stor together and set aside.
sauce

2. Thinly slice the pork. Combine the remaining cornstarch, the soy sauce and the sugar. Marinade the pork in this mixture for 30 minutes (See here).

Sear the pork until colored, set aside.
pork

3. Throw the onions in the pan and cook until translucent. Add the garlic and stir until fragrant.
onions

4. Add the eggplants and cook until they start to soften.
eggplant

5. Add the snow peas.
snap-peas

6. Add the hoisin sauce mix.
add-sauce

7. Return the pork to the pan. Stir to combine.
combine

8. Simmer until the eggplants are done.
simmer

9. Serve over rice.
plate

Coconut Macaroon with dark chocolate

A delicate, delicious little bite of a cookie. And most importantly when hosting a large group with dietary restrictions, they are both gluten-free and dairy-free.

Ingredients :
200g shredded unsweetened coconut
1/3 cup sugar
2 table spoon cornstarch
1/3 cup liquid egg whites
90g of dark chocolate
ingredients

***

1. Pre-heat the oven to 350F.
Combine the sugar, cornstarch and coconut in a bowl.
dry

2. Add the egg whites.
add-eggs

3. It will look like it’s not enough liquid, but just keep mixing, it will coat everything.
mix

4. Form balls about the size of a golf ball. Press firmly so the mixture sticks to itself. Put on a baking tray lined with parchment paper. Aim for 16-18 macaroons per recipe.
balls

5. Bake for 15 minutes. The coconut should just be turning golden on top.
cook

6. Allow the macaroons to cool to room temperature. Meanwhile, melt some chocolate (temper it for a shinier final result).
chocolate

7. Dip the bottom third of the macaroons into the chocolate. Return to the parchment paper lined tray and allow to set, at room temperature, for 1 hour.
dip

8. Plate and serve.
DSCF6041

Napa Cabbage and Pork Stir-Fry

Delicious and filling but since it’s mostly cabbage, almost guilt free!

Ingredients
1 pork tenderloin
2 1/2 tablespoons soy sauce
4 teaspoons cornstarch
1 1/2 tablespoons sugar
2 tablespoons rice vinegar
2 tablespoons water
2 lb Napa cabbage, chopped
2 tablespoons oil
2 cloves of garlic, minced
1 tablespoon finely chopped peeled fresh ginger
Optional : Sambal Oelek (1-2 tea spoon, to taste)
ingredient

***

1. In a bowl, combine 1 tablespoon soy sauce, 2 teaspoon cornstarch and 1 tablespoon sugar.
marinade

2. Thinly slice the pork.
slice

3. Toss with the soy sauce and cornstarch mixture. Set aside for a few minutes. In the mean time, wash and chop the cabbage.
coat-meat

4. Mix the water and the remaining 2 teaspoon cornstarch into a slurry. Set aside.
slurry

5. Heat 1 tablespoon oil in a large skillet. Add the pork into a single layer and cook for a few minutes until colored. Then flip and color the other side.
sear

6. Remove the pork from the skillet and set aside.
rest

7. In the same skillet, warm the remaining tablespoon of oil. Add the grated ginger and garlic.
aromatics

8. As soon as they are fragrant add half of the cabbage.
cabbage1

9. Cook over medium-high heat until the cabbage wilts.
cabbage2

10. Add the rest of the cabbage, the remaining soy sauce and sugar. Add the sambal oelek if using. Lower heat to medium, cover and allow to cook for about 5 minutes, stirring once or twice.
cabbage3

11. All the cabbage should fall and become very tender.
cabbage4

12. Add the pork back into the skillet along with any juices from the resting plate. Add the cornstarch slurry. Bring to a boil and cook, stirring often, until the sauce thickens and the meat is fully cooked.
combine

13. Serve over rice.
serve

Peaches and Blackberries crumbe

Satisfying with a bit of a crunch from the almonds. I would probably remake this with less sugar. Will update the recipe if I do.

Ingredients :

For the filling:
6 peaches
2 pints of blackberries
1/4 cup flour
1 teaspoon cornstarch
1 teaspoon vanilla extract
1/2 cup sugar
zest of 1 lime
Juice from 1/2 lime

For the crumble:
1/2 cup flour
1/2 cup oats
1/2 almond meal
5 tablespoon brown sugar
1/2 tea spoon salt
1 stick unsalted butter
1/2 slivered almonds
pinch of nutmeg and ground cardamom
ingredients

***

1. Pre-heat the oven to 350F.
Rinse the blackberries. Slice the peaches and combine in a bowl.
slices

2. Combine the sugar, flour and cornstarch in a mixing bowl.
dry-filling

3. Add the zest, lemon juice and vanilla to the fruits.
zest

4. Add the dry ingredients and gently mix to coat the fruits.
combine

5. Turn the fruits into a baking dish (about 11×7).
turn

6. Start on the crumble. Combine the flour, almond meal, brown sugar, oats and salt. Add the spices, to taste.
crumble1

7. Add the butter. Mix until the dry ingredients are well combined and the whole thing turns to a pebbly texture.
crumble2

8. Fold in the almonds.
crumble3

9. Add the crumble on top of the fruits.
Bake 35-40 minutes.
add-crumble

10. Take out of the oven and allow to cool slightly before serving.
baked

11. I never mastered the art of serving a crumble prettily. Tastes good anyways.
serve

Raspberry Clafoutis

The traditional way to bake a clafoutis is with with whole cherries, but you can make it with any fruit. Berries, cut up peaches or apple, etc.

This is my trial and error version of the recipe, so feel free to adjust to your personal liking.

Ingredients :
1/4 cup of room temperature butter
1/2 cup of sugar
2 eggs
1 egg yolk
1/2  cup of Mediterranean yogurt
1 1/2 cup of almonds
2 table spoons of corn starch
1 tea spoon vanilla extract
1 cup raspberries (or other fruit)

***

1. Pre-heat the oven to 375F.

2. Measure the almonds into the bowl of a food processor.

3. Pulse until the almonds are broken down into a powder. I like to keep it a bit chunky for the texture, but you can pulse it down to a nearly flour state. Just be careful to pulse, not blend, so you do not end up with almond butter.

4. Transfer the almonds to  bowl and mix the cornstarch with it. Set aside.

5. Cream together the butter and sugar, beating for about 2 minutes. Stop in the middle and scrape down the sides of the bowl.

6. Add the eggs one at the time, making sure they are well incorporated before adding the next. Mix in the egg yolk. Beat for a minute or two then add the yogurt and vanilla extract.

7. Pour the dry ingredients into the batter and mix until incorporated.

8. Carefully wash the berries by putting them in a bowl of cold water and moving them around. Remove from the bowl and allow to drain on a paper towel.

9. Butter the bottom and sides of an oven safe dish. Sprinkle the bottom with some sugar. Lay the berries in a single layer at the bottom of the dish.

10. Pour the batter over the berries and smooth.

11. Bake for about 30 minutes, or until golden. Serve lukewarm.