Here's Pie in your Eye

You know, some people have yoga... some people knit. For me, nothing is a bigger stress reliever than cooking. I say cooking, rather than baking, because baking is just sometimes just as stressful as the stress I'm trying to get rid of.

But a friend of mine has been hounding me to bake him a blueberry pie... yeah, yeah... and we all heard Cartman just then, with that general directive. And, let me tell you, I've never baked a fruit pie in my LIFE. But, I've always bragged that, if you can eat it, I can pretty much cook it... so I took up the challenge.

I did what any good cook does when faced with a cooking (baking) dilemma... I took it to Google. I did a search for "blueberry pie." You see, down here in the South, there aren't a lot of blueberry pies being baked. In fact, I've never even eaten one before... and that's even having after growing up with a Yankee daddy. Of course, Mom considers anyone north of Little Rock a Yankee, so that's another story for another blog post. But anyway... back to the pie.

My search results were vast and varied!! Some had the pies where you baked the berries first. Others had the pie where you had to cook by the light of the harvest moon while standing on one foot, chanting the Preamble to the Constitution... well, maybe not THAT difficult, but you get the idea.

What I did find was a recipe from the Joy of Baking website that was pretty easy, and it came with a video!

What I liked best about the recipe was the list of ingredients:

4 cups Blueberries (and I used (GASP!) the big bag of frozen blueberries from the grocery store. And I thawed them out with cool water in a colander)
1/2 cup Sugar
2 Tblsp Cornstarch
2 Tblsp Lemon Juice
1 Tblsp Lemon Zest (Another gadgety thing I absolutely LOVE is a narrow microplane zester. I don't use it often, but for things like this, it's PERFECT)

But that's it, folks! Those were all the ingredients needed to fill my blueberry pie. Yeah, well, I needed pie crust too, but that's for another post, when I have had a totally stress-free day and can tackle the crust part of it.  So, for this little experiment, I used a store-bought crust and the roll up Pillsbury crust for the topping.

In my beloved big silver mixing bowl, I whisked together the sugar, cornstarch, lemon juice and zest. I then poured in the berries after draining them really well and made sure to coat all the berries with the mixture. Afterwards, I poured the sauced-up berries into the thawed pie crust.

I made a quick egg wash with one large egg yolk and about 2 Tblsp milk. I took my pastry brush and quickly brushed the edges of the pie with the wash. I wasn't careful, and if some slipped over, I didn't stress out... Can I tell you again, this is my YOGA!!! So I assumed the crouching baker, hidden egg wash position and finished brushing the edges of the pie. Then I stuck the pie in the fridge.

While the pie was chilling out, I took out my handy pastry mat, brushed it with flour and unrolled my top crust. The pretty pie on the website was covered in these cute little stars, and if the lady on the internet can do it, well darn it, so can I.  I grabbed a cookie cutter and cut out about a galaxy of stars, or at least two or three constellations, placing them on a plate and covering them with a moist towel. When I was running low, I took my rolling pin and rolled out the scraps (and I really felt like a REAL baker, then!!) and then cut out the rest.

I took my pie out of the fridge, placed it on a cookie sheet and preheated the oven to 400 degrees. Then I began to arrange my pretty little stars, going around the pie first, pinching the little corners against the edge, and worked my way in. Once I was finished, with tears in my eyes at just how dang cute it was, I brushed the whole deal with the egg wash.

Then I placed the cookie sheet in the oven and let it work its magic for about 20 minutes. Then I kicked it down to 350 for another 35-40 minutes. If the crust starts to get too brown, cover the edges with foil. You can buy one of those pie-edge things, but I just made one with some foil. It WILL bubble up, so make sure you use a cookie sheet, or you'll have a mess.

Once it's all golden-brown and bubbly, take it out of the oven and let it cool for a couple of hours. DON'T CUT IT!!!!  Even though it looks so good you just want to take a knife to it right away... like a mad, pie-eating ninja.

Let it sit for a good while, meaning, make this before lunch and eat it after dinner. It takes a while for the juices to congeal a little bit and hold together when you slice it. But, I promise you, it is so totally worth it. The lemon adds just enough zing to the berries, and the crust is amazingly yummy. And, of course, you can't THINK of serving this without ice cream, so add that to your grocery list when you go out and pick up the berries. I'd be willing to bet you have the rest of this stuff in your pantry already.

Happy eating, folks!!! And, keep it stress-free... what's the fun of cooking (ok... BAKING), if you're too stressed out to reap the rewards of your efforts?

As always, please leave your comments... this is my first time with a blog and I love getting feedback. Even if it's just to tell me that I use too many ellipses...

Also, if you want to watch the video, or get the recipe for the pastry dough, go to this site: http://www.joyofbaking.com/BlueberryPie.html. It was totally helpful!!

Marissa

Pizza, Pizza! (Or is that copyrighted?)

I love pizza. In fact, I could eat pizza every day. And the only thing that is better than opening up a box of piping hot pizza, freshly delivered to your front door, is the expectation of your very own pizza-rific creation waiting behind your oven door.

The problem (or opportunity) with having three sons, is that I have three very unique palates. So, when I make pizza, I can't make just one. I usually wind up making at least two, sometimes three. Of course, I can always call the Hut, but at least, if I fix one from almost scratch, I feel like I'm at least partly the mom I dream I can be.

As with all my recipes, the ingredients are simple.

First off, let me just RAVE about this Pillsbury Hot Roll Mix. It is the BOMB. I use it for dinner rolls, Italian bread, stromboli, and yes, of course, pizza dough.

These are ingredients for two pizzas, one hamburger and one pepperoni.

2 boxes Pillsbury Hot Roll Mix
Olive oil
1 cup water2 bottles of Contadina pizza sauce
Package of Pepperoni
1 to 1 1/2 pounds ground chuck
Salt to taste
1/2 onion, diced
Italian Seasoning
Mozzarella cheese
Parmesan cheese

Mix the roll mix according to the PIZZA dough directions, which, basically means, mix the flour and the yeast really well, add 1 cup of HOT water and a couple tablespoons full of olive oil. I mix it with a big old wooden spoon until well incorporated, then I dump it out on my pastry mat and knead for about five minutes.

I then let the dough rest in my big metal bowl for about 15 minutes, while I brown my hamburger meat, drain, and then add my onions. I add a little Kosher salt to taste, and then hit it with the best spice mix around...

  

I love this stuff!!! 

Once you get that all browned and drained, set it aside to put on the pizza later.

Take your dough, roll it out into a nice rectangle and put it on your cookie sheet. A pizza stone is really much better for this, but, really, you gotta work with what you've got!!

I like a lot of sauce, so liberally smear the pizza sauce all over the dough until you're happy. Then, sprinkle with your parmesan cheese.

Then, GO CRAZY!!  Have fun with your toppings!!  Once you top with whatever meats or vegetables you choose, then cheese it UP with your mozzarella.

Cook them in a preheated oven at 375 degrees for about 20 minutes, or until the cheese is all nice and bubbly. I like my cheese a little brown, so I turn on the broiler for a couple minutes.

The kids LOVE this!!!  And, I have to admit, I love it, too... And I need to give props to the friend of the family who shared this recipe... we love it and it will be a lifelong family favorite!!

Happy eating!!!

Please leave comments and let me know what you think!!!

Marissa

Not your momma's chicken soup (or lettuce wraps, for that matter)

Mondays are just crummy... especially Monday's all dressed up as a Tuesday.

I felt really icky today. I really think I fell victim to (insert nasty bug that's making the rounds at work). So, I went home, felt sorry for myself, and then decided to make my favorite soup that just seems to always make me feel better.

I just discovered hot and sour soup about a year or two ago. There always seemed to be too much going on. Is this a soup? Is it a meal? I just never really got over the identity crisis of the soup.... Until I tried it for the first time. Then I was hooked. The chunks of tofu, that magical sponge that soaks up all the goodness it touches, the bits of egg... and yes, that twang of sour coupled with the hit of Chinese heat, brought to life by the amazing Sirachi sauce. When it's good, it is VERY good... but when it's bad, it can be a gelatinous mess.

I love a good challenge, and when one of my best friends told me it was time to introduce hot and sour soup into my repertoire, I picked up the gauntlet and began looking for a winning recipe.  What I found, and what I'm sharing with you, is the best hot and sour soup I think you'll ever taste.

The ingredients are simple:

Chicken Broth - 1 box
Soy Sauce (Kikkoman is the best!) - 3 Tbs
White Vinegar - 1/4 C
White Pepper - 1/4 tsp
White Mushrooms - 4 or 5 diced
Sirachi (chili pepper sauce) - 1/2 to 1 Tbs
Bamboo Shoots - about 1/2 a can, julienned
Extra Firm Tofu - 1/4 of a patty, diced
Cornstarch - 3 Tbs mixed in 3 Tbs cool water
Egg - beaten
Green onions - 2 to 3, diced to the tips
Sesame oil - to taste


Dump the whole box of chicken broth into a saucepan. Bring to a simmer and add the soy sauce. Let simmer a few minutes and then add the Sirachi sauce and white vinegar.  Toss in the mushrooms, white pepper, and bamboo shoots. Bring back to a simmer and then add the tofu, gently, so it won't break up. Using the extra firm will really help this.

In a small bowl, mix the cornstarch and water.

Add to the soup and allow to simmer for about 5 minutes. Reduce the heat to a slow simmer.

My favorite part is adding the egg!!  Beat the egg in a measuring cup with a spout.

Slowly drizzle the egg into the soup and allow it to make beautiful egg ribbons. Once all the egg is added, slowly stir the soup.

Add the onion and drizzle just a little sesame oil. It goes a long way!!

This soup is the best for a stuffy chest. The heat and tanginess are as powerful as Mommy's kiss.

If you are feeling a little adventurous, try pairing my lettuce wraps with the soup. Lettuce wraps are a very popular appetizer at upscale Asian-fusion restaurants, but you can really capture this unique flavor at home.

Like the soup, your ingredients are simple:

Chicken breast - 1 to 1 1/2 pounds, chopped fine and lightly seasoned with Kosher salt and ground pepper
Ginger - 2 tablespoons finely diced
Garlic - 2 cloves pressed with a garlic press (a can't-do-without utensil in my kitchen!)
White Onion - 1/2 cup, chopped
Peanuts - 1/4 cup, chopped
Water Chestnuts (which didn't make my picture!) - 1/2 can, roughly choapped
Green Onion - 1 bunch chopped ends to the whites

Sauce:
Soy Sauce - 1/2 cup
Dark Brown Sugar - 1/2 cup
Hummer and Sons Honey - 1 Tbs
Sirachi Sauce - 3/4 Tbs
Rice Wine Vinegar - 1 Tbs
Jiffy Peanut Butter - 1 Tbs
Sesame Oil - 1 Tbs

Head of Iceberg Lettuce

In a small saucepan, combine all sauce ingredients and bring to a light simmer, stirring often.


In your wok, add just enough Olive Oil to coat your pan. Bring to a medium-high heat and add the chicken. Once the chicken is no longer pink, add your onion.

Saute until you begin to get a little color on the chicken.  Add your onion and saute until onion is tender. Bring to a higher heat and add your sauce.  Heat all the way through, and then add the chestnuts and peanuts. Heat to a high simmer for about 3 minutes.

 Then reduce your heat, and prep your lettuce wraps.  Gently scoop a small amount into the lettuce. Wrap up and enjoy!!!

I would love to get your comments!!  Please let me know what you think!!!


MarissaBeth

It's 2012, y'all.... and it's time to let the Oreo ball drop.

Well, I didn't forget any old acquaintances, that I know of... I guess I'll remember them if I ever bring them to mind.

I can't believe another year has sprouted wings and literally flown by. When I was a kid, all the "old" people I knew would say that time goes so slow when you're younger, but zips by when you're old. I hate the category this puts me in.

But old age or not, the passing of the last day of the year always is cause for celebrations.  Some of us are thrilled with all we accomplished, and others are just glad we get a second chance to make all the same bad choices.

Every year, I meet a bunch of friends and we cook a ton of food, hang out and ring in the New Year. For the past two years, it seems like my attendance was contingent on my bringing these incredible Oreo Balls. It's great to have an easy, decadent go-to recipe, and these really fit the bill.

3 sleeves of Oreo's - I put these in my chopper a few at a time, until I have what looks like Oreo dirt. It's amazing that the cream of the cookies just disappear.  Ahh, the mystery of the Oreo cookie.

1 brick of cream cheese - I leave this out on the counter while getting my supplies together. This generally gets it soft, without being a gloopy mess.

Bag of white chocolate candy discs - I find these in the craft section at Walmart. You can use white chocolate chips, but I like how smooth and creamy the discs work out.

Using your chopper, chop the Oreo's into oblivion. Like I said above, do this in two or three batches, dumping the magical Oreo dust into a big bowl. Add the softened cream cheese and then use a wide wooden spoon to incorporate the cheese all the way into the dust. You'll wind up with a big, shiny Oreo mudpie.

Wrap your "Oreo-pie" in plastic wrap and put in the fridge for an hour or so. This will give you time to clean up the minimal mess, grab a glass of wine, and think about how much time people will think you spent making these little jewels.

One of the best little tools I have in the kitchen is a mini ice cream scoop. I picked mine up at Walmart (are you sensing a theme?), I think the brand is Oneida, and it's about a tablespoonful in size, and perfect for little jobs like these. If you don't have one, then just use a tablespoon.

I'm such a planner. Nothing gets me going more than a well-conceived plan. I think this comes across in my kitchen, too. While my Oreo goodness is prepping, I get a cookie sheet ready and cover it with some parchment paper... also another thing I just can't live without in the kitchen.

Once you're ready, grab your patty-o-goodness out of the fridge and use whatever implement you like to make the balls.  I just scoop it up in the little scoop, pop it out in my hand and roll it up. Then just place them on the cookie sheet until you have used up all the mixture.

You'll end up with at least one cookie sheet of perfectly formed balls of decadence. Before I stick it in the freezer for about an hour, or until I'm ready to dip them, I poke toothpicks in them. This makes dipping them a dream.

While they are chilling out in the freezer, I get my white chocolate ready, and I do this the easiest way possible... by zapping them in the microwave according to the package directions. These discs work so much better than the chocolate chips or the almost bark. TRUST ME. These little babies were made for melting, and that is totally what they are gonna do.

Once your chocolate is ready, grab your frozen balls of yummy out of the freezer and quickly dip the ball into the chocolate, shake off the excess, and put them back on the cookie sheet. Try not to have them bump up against each other.

After they are all dipped, I stick them back in the freezer until I'm ready to impress my friends with my culinary talents.

These are amazing.

I hope y'all liked my very first blog!  Stay tuned... 2012 is gonna be a very delicious year.