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

 

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

Butter Chicken

Funnily enough, a butter free version of butter chicken. Delicious, tender chicken and a savory sauce. It uses both a “Butter chicken masala” pre-made mix and some whole spices.

This is a two step recipe. First the marinade, then putting everything together.

Marinade ingredients :
3 chicken breast
1/2 cup plain greek yoghurt
2 tea spoon butter chicken masala
juice from 1/2 lime
1/2 tea spoon salt
ingredients1

Butter Chicken ingredients :
Marinated chicken
4 onions
6 black pepper corns
6 green cardamom pods
1 thumb length cinnamon stick
2 star anise
2 tablespoon butter chicken masala
1 small can of diced tomatoes
3/4 cup cream
1/4 cup almond meal
1/2 cup water
2 table spoon oil
salt
ingredients2

***

1. In a mixing bowl, combine the marinade ingredients.
marinade1

2. Add the diced chicken.
marinade2

3. Stir to coat with the marinade. Cover and set aside (several hours, up to overnight).
marinade3

4. Peel and quarter the onions. Put in a pot with water and boil for 10 minutes until soft.
onions

5. Pre-heat the oven to 400F.
Pour the chicken into an oven safe dish and cook for 10-15 minutes. You want it mostly cooked.
chicken

6. Drain the water from the onion and transfer them to a blender.
onions2

7. And puree them.
onion3

8. Heat the oil in a skillet. Add the onions to the skillet.
onions4

9. In the mean time grind the cardamom, black pepper corn and star anise.
spices

10. Cook until the onions have given up most of their water and start to form a paste. You can go a bit further then I did, almost caramelizing them. Add the ground spices and the butter chicken masala.
add-spices

11. Cook for 2 minutes to fry the spices a bit and make them fragrant.
spices+onions

12. Add the tomatoes.
add-tomatoes

13. Add the cream.
add-cream

14. Take the chicken out of the oven­.
chicken2

15. And using a slotted spoon transfer the chicken to the sauce. You want to leave behind any water or “broken” marinade. Stir in and allow to simmer for 10 minutes.
add-chicken

16. Add the ground almond. Stir it in, it will thicken the sauce. Add the water to loosen it up.
add-almonds

17. Serve with warm naan bread.
serve

Thaï style salad with chicken

I’ve been sick as a dog and I wanted something light but filling for dinner. This was perfect and will probably be joining a heavy rotation this summer.

Ingredients:
2 boneless chicken breast
1 tea spoon curry spices of your choice
1/3 cup cashew
2 cups bean sprouts
1 cup snow peas
1 red bell pepper
1 bunch of green onions
1-2 ripe mangoes, to taste
2-3 tablespoon fish sauce
1 table spoon soy sauce
1 tea spoon sambal olek (or chili sauce of your choice)
2 tablespoon brown sugar
juice of 2-3 limes
1-2 table spoon peanut oil
Sesame oil (to taste)
Thaï basil (optional)
ingredients

***

1. In a small dry skillet, roast the cashew over medium heat until fragrant. Set aside to cool.
cashew

2.  In a larger skillet, heat the peanut oil.
Cut the chicken into thin strip and add to the skillet along with the curry spices.
chicken1

3. Once the chicken is cooked fully, set aside
chicken2

4. Rinse the bean sprouts and discard any flaccid of off-color sprout.
beans

5.  Slice the snow peas on a 45 degree and add to the bowl.
peas

6. Peel the mango and slice into sticks. Add to the bowl.
mangoes

7. Slice the red pepper into sticks and add to the bowl.
red-pepper

8. Slice the green onions (white and green parts) and add to the bowl.
green-onions

9. Mix the rest of the ingredients together to make the dressing. You’ll have way more dressing then you need. I used maybe 5 tablespoon for the whole bowl?
Keep the rest in the fridge for later use.
dressing

10. Toss the salad together and portion out into bowls.
I had some Thaï basil in the fridge so I added some as a garnish, no big deal if you don’t have any.
portion

11. Add the chicken and cashew to the bowls. Enjoy!
serve

Jerk Chicken Wings

Because I wanted something spicy and easy to share. You can use the jerk marinade with pretty much any cut of chicken. The recipe is simple, but to compensate I took way too many pictures. You have been warned.

Ingredients
3 bundles of green onions
1/4 cup lime juice
6 table spoon AllSpice (ground)
3 Caribbean laurel leaves
1 whole nutmeg (grated)
1 table spoon kosher salt
10 springs of thyme (fresh)
4 habaneros
12 whole chicken wings.

ingredients2

***

1. Wash the green onions, remove the roots and cut into chunks so that they will fit in a food processor.
green-onion

2. Wash the thyme and roughly chop the sprigs. Add to the food processor along with the Caribbean laurel.
herbs

3. Ground the allspice. You want to turn it into a fine powder. I tend to use a cheap-ish coffee grinder for this, rather then a mortar and pestle.
all-spice1b allspice2

4. Add the ground allspice to the food processor and grate the nutmeg.
spices

5. Juice the limes. It helps if the limes are room temperature rather then cold, and roll them under your hand against the work surface before cutting them to release the juice.
lime

6. Add the lime juice and the salt to the food processor.
salt-and-lime

7. While wearing gloves, cut the habaneros in half and remove the white placenta and the seeds. Add to the food processor and carefully discard the gloves.
heat

8. Blend until everything is incorporated. The marinade will freeze well at this stage.
blend

9. Separate the chicken wings. Discard the wing tips (or freeze to make stock later). Put the wings in a larger freezer bag.
trim

10. Add the marinade to the bag and massage a bit to ensure all the wings get coated. This is the part when this will look dubious and weird… It turns out tasty, I swear. Put in the fridge and allow to marinade over night.
goo

11. Oven bake at 400F for 30 minutes or so or grill the wings, if you have a grill available.
cook

 

 

Roasted Onion and Garlic Salsa

Tasty spicy salsa. Good with chips, good in tacos, very versatile.

I’ll list the recipe for a normal sized batch, but we made a very, very large batch of this. So the picture reflects what we did, not the recipe. This is a modified version of the salsa recipe in the book “The Art of Preserving” from Williams-Sonoma.

The cilantro is added at the end, so if you don’t like it you can just leave it out.

Ingredients
3.5lbs tomatoes (ideally italian)
3-4 jalapenos, seeded
1 large onion
5 large cloves of garlic
3 tbs olive oil
1/4 cup lemon or lime juice
1/3 cup fresh cilantro, or to taste (optional)
Salt and pepper (to taste)
*Makes 5-6 half-pints*

ingredients

***

1. Preheat the oven to 425F.

2. Combine the onion and garlic, toss with olive oil, and roast until tender and charred at the edges.
onions-and-garlic

3. Bring a large pot of water to a boil. Cut a small “X” at the bottom of the tomatoes and cut out the stem. Carefully drop the tomatoes in for a few seconds, scalding them. Cool the tomatoes in an ice bath and peel them. Alternatively, if dealing with large quantities, fill the sink with tomatoes and pour a large pot’s worth of boiling water over them, then allow the water to drain.
sink

4. Put tomatoes (cut in chunks) in a large pot, and simmer until thickened and reduced by one third (approximately 1 hour).
pot

5.Add the roasted onions, garlic, and jalapenos. Use a blender (or stick blender) to reduce the salsa into a sauce. Some chunks are fine, but I tend to prefer a smoother salsa.

6. Add cilantro (if using), salt, and pepper to taste, and add the lemon/lime juice. Simmer for another 15 minutes.

7. Ladle the hot salsa into jars, leaving 1/4 inch head space. Remove any air bubbles. Process the jars for 15 minutes in a boiling water bath.
jars