Lemon Balm

Hi Haley,

It's Thursday morning and I'm cranky. To all appearances it's been a perfect morning. My little hubby made me an omelet for breakfast. Then he drove me to work, where I said a curt goodbye and pecked him on the cheek. I'm a terrible person. Well, no, not really. But I am cranky. I think it might be the whole 'work' thing that's getting me down. You and I aren't really ones for work. In the mornings we'd rather stay home and bake bread and go for a walk on a leaf strewn path as it rises.

But life goes on.

And on.

But I did read the blog, see your pumpkin pie, and smile. I have also had pie on the brain. While I haven't been utilizing a pat in crust, I have been taking a short cut. Mine is to make a big batch of dough, enough for four single crust pies, and then put three disks of dough in the freezer.

Victoria's been a little gloomy lately, lots of clouds, and the sun's been disappearing very early. Too hang onto that sunshine just a little longer, I made a lemon meringue pie on Sunday. Caleb's parents were away. They asked us to come by and let the cat our (or was it in?). Either way, the cat needed attention. So on Sunday night we took a couple of slices of pie and a bottle of wine over to the Speller residence. We lit a fire in the hearth, pulled the couch up and close and played house. Suddenly, October didn't seem so gloomy.



Sunny Lemon Meringue Pie


I used the Better Homes and Gardens lemon meriangue pie recipe. It is a classic. Many lemon pie recipes use lemon curd, which is very nice. This one is a rift on lemon curd, and includes the addition of water, which makes for a lighter pie, both in taste and calorie/fat content.


1 9-inch Baked Pastry Crust
1-1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1-1/2 cups water
3 slightly beaten egg yolks
2 tablespoons butter, cut up
1/2 to 2 teaspoons finely shredded lemon peel
1/3 cup lemon juice
3 egg whites
1/2 tsp cream of tarter
6 tablespoons sugar



First, seperate your three eggs and beat the egg yolks. Set them aside.



Then, combine the sugar, cornstarch, flour, and water in a saucepan. Now pop it onto the stovetop and bring to a boil. Be sure to stir constantly to avoid sticking. Boil for two minutes. The mixture should get nice and thick. Take the pot off the stove and spoon aproximately a cup's worth into the egg yolks.


Pour the egg yolk mixture back into the pot and mix it into the cornstarch and water mixture. Put the pot back on the stove. Bring it to all to a gentle boil and boil for two more minutes. Stir all the while to prevent sticking.


Take the pot off the stove. Stir in the zest. Stir in the butter. Slowly stir in the lemon juice. Put a lid on the pot to keep it all warm while you focus on the meringue.


Meringue:

Beat the egg whites and cream of tarter on meduim speed for about a minute. Soft peaks should start to form. Now crank your beater into high and add the sugar one tablespoon at a time. Beat about four minutes until stiff peaks form.


Assemble:

Pour lemon filling into your pie crust. Spoon the meringue overtop, spreading it out over the edge of the crust because it will shrink back a bit.


Now bake it in a 350 degree oven for 15 minutes until the tips of the meringue are lightly browned.


Variation: For a low fat version, omit the crust and pour the lemon filling right into a pie plate before topping with the meringue and baking according to the recipe instructions. It still tastes great!

Pat-in Pie Crust

Rach-

It's a great day in the 'Wack, the sun is shining, the trees are a patchwork of colour..but the best parts of my day? Finn and I have worked out a deal - if he wants to go to the park with slides and swings he has to sit in the stroller. To walk at a normal pace - without having to stop at every rock, to actually feel like I might be getting a bit of exercise? Fabulous. Another memorable part of the day? Leftover pie.

I know that this comes as no suprise, but I love to eat pie - though, really, who doesn't. The problem is making it. Making a pie crust is too much like work: the rolling, the floury counter (and floor, and cupboards, and fridge handle..). I love food, I like to eat, I like to cook but I admit it, I'm lazy. In the kitchen I like to take as many short cuts as possible to get to a delicious outcome. On our Thanksgiving trip to Victoria I left the parents' with two pumpkins from their garden. Now, with all my bravado about short-cuts I have to say that making pumpkin puree is not a shortcut. In fact, I can't say that I notice a difference in the pumpkin from the can and the big bowl full that I have in my fridge. The shortcut that I discovered this round is a pat-in-the-plate pie crust. No more rolling for me. This is an oil based crust so it loses that flaky quality, but for my pumpkin pie it was fabulous (and for those who care, trans-fat free!).

Cooking pumpkin isn't rocket science but my method is to use the microwave. I cut the pumpkin (or squash) into a few big pieces, scrape out the seeds, and then put the squash into a glass pyrex in the microwave. I microwave until soft and then set aside until cool. When cool, I peel the skin off, and puree the pumpkin using my brand new food processor. You want to make sure that the pumpkin is really soft so that the pureeing is quick and easy. Hard pieces make for chunks which makes for scraping down the sides of your blender/processor. The microwave method is convenient when Finn and I are puttering around in our PJs in the morning, but another great trick is just to chuck your pumpkin in when you already have the oven going with some other baking - pureeing pumpkin is all about stages, that way it seems like less work.

The pumpkin pie recipe I used is pretty standard - I won't post it because most pumpkin pie recipes are the same - the difference is that I used regular milk instead of the recommended evaporated milk or cream. I didn't notice a difference and suspect that the evaporated milk is a big marketing ploy - beyond the need to have access to canned milk, let's say while in the wilderness with no cows in the proximity- why is evaporated milk out there? If more people discovered this conspiracy, however, then Carnation would be out of business. Hhhhmm.. would anyone be interested in my latest inspiration: Food X Files? I digress, here is my new crust short-cut. I'm thinking of trying an apple-crumb topped pie variation.

Pat-in-Crust

1) Combine: 11/2 cup flour, 11/2 tsp sugar, 1/2 tsp salt.
2) Make a well in the dry mixture and add: 2 T milk and 1/2 cup canola oil
3) Pat into a pie plate.

There you have it. Pie crust. It's that easy!

Before I sign off I need make a second request for your apple bread recipe (sadly we just finished your last half loaf from the freezer). A little birdy told me you might have a new teaching job? Drop me a post!

Buns and more buns...

Dearest Rach (or should I say Smokin' buns?),

A lot has happened since my last blog - I traded cooking in for nursing for a few weeks, but now I'm back and ready to multi-task. Actually, while eating the great meals made by thoughtful friends and our lovely mother, I was inspired and more than a little ready to get back into the kitchen.

To follow on your bread theme (can't wait to try that foccacia!), I kicked homemade burgers up a notch and made my own buns. Hamburgers have been a favourite of mine since our childhood. Friday nights were burger nights in the Reems household, we were a crew that thrived on routine in our food- burgers on Friday; pancakes on saturday morning; muffins made by Guy before church; eggs for Sunday dinner; and the most important tradition of all? Ice cream during The Magical World of Disney/Road to Avonlea Sunday night specials. We were nothing if not structured. So there is still something familiar and expectant about sinking my chomps into a big 'ol burg.. the week is over, let's get on with the weekend!

I used this Canadian Living recipe with great results. This is definitely slated for many frequent repeats. I stuck to the recipe this time and used white flour - I am going to try a third whole wheat next time. These buns flew off the table. I caught Mike eating a few extra without the patty; they were also delicious the next day.

It was good seeing you this weekend - how was that second Thanksgiving dinner with the Speller clan? Aside from ferry craziness we had a great time in Victoria. The company was lovely as always, the food was great... though Joan if you're reading this I would rethink the homemade plum juice addition to the punch bowl.
(Couldn't resist sneaking this pic in - isn't she a beauty?).

Love Haley

Bread Again

Dear H.

As youknow, I've been into bread lately. Something about the change in season has me baking bread and simmering soup. Perhaps it's the plethora of squash and apples, both inspiring fruit and veg. The new chill in the air has cooled down the apartment considerably. In August, and for most of September, it was sheer torture to have the oven on for any length of time. With the extra heat put out by the oven, the temperature felt well over thirty degrees. We could pretty much strip to nothing and fire up the hot yoga. Hmmm. Hot bread, hot yoga. Possible enterprise? We could call it smokin' buns.
Anyways, I've been messing around with sour dough and doughs with higher moisture content to get nice big holes in my bread. I recently picked up a book at Russels, that great used book-store, called "No Need to Knead." There's a recipe for focaccia that you should try. Only you must swear not to reveal how absurdly easy this bread is to make. It is perfect for serving with pasta, or bringing to a dinner party just to show off.

Focaccia
2 cups warm water
2tsp active dry yeast
4 cups flour
2 to 3 tsp salt
topping:
2 to 3 tsp olive oil
2 Tbsp fresh chopped rosemary
1 tsp kosher salt
(I also used a TBSp cornmeal and half a tsp fresh ground coffee. Feel free to play with the toppings. That's the fun part,)

Measure water into bowl then add yeast. Stir until dissolved. (I used instant yeast. I mixed it with the 2 cups flour and salt, then added the yeast. Remember, if you use instant yeast, your water needs to be hotter, about 110). Stir in 2 cups flour and mix until smooth.
Add the rest of the flour and mix until the dough pulls away from the sides of the bowl and forms a loose, messy ball. The dough will be wet and sticky. That's okay.

Cover the bowl and let the dough rise in a warm place until doubled. It should take 30 to 40 min. (Mine took over an hour).

Shaping: Pour the dough onto a cookie sheet. Push and stretch it to fill the sheet. Or, do as I did and pour your dough into a skillet or two. I used a cast iron dutch oven. A corning ware would also work well. There is no need to shape the dough. Just let it lie as it falls into your chosen vessel. This is a very forgiving dough so don't be afraid to experiment a little. Sprinkle with olive oil and other toppings.

Let the dough rise for another half hour.

Bake the dough in a 400 degree oven for 30 to 40 minutes. The bread should sound hollow when tapped on the bottom. Let cool on a wire rack.

Baptismal Chili

(Haley and I have decided to write our blog entries to one another. We hope this format will bolster our self confidence by guaranteeing us a sympathetic audience of one sister who truly cares about the ins and outs of preparing a batch of biscuits.)

Dearest H,
I pictured you and Finn this morning, big and small, at the breakfast table. Likely, Finn took a peek under your shirt at your pregnant belly and said good morning to baby Cobie. Have you and Mike agreed upon the spelling of Coby's name? Notice that I have used both possible spellings. Perhaps looking at your options in print will clarify your decision.

You are probably wondering how the baptism lunch went, so I will tell you. The day started perfectly at Pease Lake. The sky was clear. The lake was still, the mountain reflected on the water. We sang, Caleb dunked with the help of Pastor Harv, we prayed and sang again. It's impossible form me to convey the beauty and simplicity of the experience.

After the church service we took to the Speller residence for a family lunch. In typical form, the Reemes arrived early, talked loudly, and waited impatiently for the food. Actually, lunch was ready, but in typical form, the Spellers trickled in slowly, calling for rides, toting laundry, and disappearing into places like the bathroom just as a blessing for the meal was about to be said.
Interestingly, between us, Caleb and I have created a balancing point between the propensity for punctuality and the inclination to arrive at least a half hour late for every appointment. I no longer fret and fuss over time and Caleb is occasionally early.

The lunch was nice. I called upon mother and mother-in-law for help, playing to their strengths. Sheilah baked two fruit pies and Joan provided a Greek salad, of which the primary ingredients were gleaned from her garden. Rachel (sister-in-law) brought an enormous bread-bowl dip. Hence forth I vow to always call on others to fill in the odds and sods for a group meal. This way, I was able to focus on the chili and bread. This was a white chili, with pale beans and chicken, forgoing the typical tomato based sauce. It is really quite good. Sadly, I have no photos so you'll have to make it to see it. The bread was also a success. Actually, it led to a lot of binging amongst the guests. Rachel scoffed when I hinted that I hoped for leftovers to take home. The loaves were based on the no-work recipe. I tinkered with the flours and threw some raisins and spices into one. The recipe for the no-work bread is located in our archives.

The recipe for White Chili was created by Jacqueline McMahan. I paired down on the chilies, tinkered with the beans, and made a few other alterations to suite my ingredients and ease. Otherwise, I followed her directions

White Chili

Beans
1 pound combination of dried pale coloured beans of your choice
5-8 cups water
1/2 cup chopped onion
2 garlic cloves, minced
pepper
salt
Combine these ingredients in a big pot. Simmer them until the beans are soft. This will probably take one to two hours. If you want to speed up the simmer time, pre soak your beans over night or for about 8 hours.

Drain the beans and reserve a cup of liquid

Chili
One bottle light beer
1 cup diced onion
2-3 minced garlic cloves
2 jalapeno chilies, seeded and diced (use one, or half, if you want a mild chili)
4 Anaheim chilies roasted, peeled and seeded (you can skip theses and just use jalapeno chilies but the roasted chilies don't add heat to your chile, they merely add to the complexity of the flavour, which is a good thing)
1 to 2 tsp cumin
Combine these ingredients in a large pot and simmer for 10 minutes.

Add these ingredients to the pot:
1 and 1/4 pound chicken breasts, diced
1 tsp chile powder
1 cup reserved bean liquid
Simmer for at least 15 minutes or until you have the tomatillo sauce ready.

Tomatillo Sauce
1 pound tomatillos, husks removed (or subsitute roma tomatoes for the tomatillos)
1 bunch cilantro
1 Tbsp vinegar
1 tsp salt
Place the ingredients in a food processor and process until the consistency of salsa. Stir into the chili. Add the beans. Simmer for 20 min.

Serve topped with grated cheese if you would like. I prefer the chili without cheese.

Variation: Quick Method: Use canned beans and skip the bean preparation step. Add the beans and their liquid along with the chicken.

Nesting and Gnocchi

Rach, it was a good week. Thanks for getting off the island and spending time with me and Finn. The pre-baby wait isn't for the adrenaline junky, but it was great having company in my "nesting." I added the above pic to give you accolades for my newly-organized pantry. When
I open the door to find something it takes mere seconds- beautiful rows of baking supplies and cooking goods wait for me expectantly- no longer jumbled together in one big pile (how many half empty bags of oats did you find.. 5?). I record in writing, my solemn vow to fight my "Hale-tropy" slide toward disaster and to do all in my power to maintain this organized state. I am picturing your skeptical face right now; fine, new plan, how about you come out every few months to do a visual?? Or I could post a pic every two months or so?

I needed to document our fabulous gnocchi meal. Judging by the amount he pounded back Finn's weight is now secured at the top percentile of the two-year-old growth chart. This was a great meal that did well on our eating local aspirations - basil pesto made with my bumper crop, beans also from my garden, and potato gnocchi made with yukon gold potatoes from our Dutch egg lady down the road.



Gnocchi with Pesto
(from The Williams Sonoma Cookbook)
-makes 4 servings

Salt
3 russet potatoes, about 1 1/2 lb russet potatoes, scrubbed (we used 6 yukon golds)
1/2 cup plus 2 tbs freshly grated parmesan cheese, plus more for garnish
1/8 tsp freshly grated nutmeg (we used dried)
1 large egg, beaten (props to us for one more local item -eggs from Fairfield Island)
1 1/4 cups all purpose flour, plus more as needed for rolling
6oz haricots verts or other slender green beans, trimmed
1/2 cup pesto (see recipe below)
6 tbs unsalted butter (I used 1 1/2 tbs)

To make gnocchi, in a large pot of salted boiling water, cook the unpeeled whole potatoes until tender, about 30 minutes. OR follow our lead and bake the potatoes (after all, your oven is on for the muffins and date squares). Drain and let cool. Peel and place in a large bowl. Add the 2 tbs grated cheese, 1 1/4 tsp salt and nutmeg and mash well with a potato masher. Let cool to lukewarm, mix in the egg and 1 cup of the flour.

Knead the dough, adding more flour 1 tbs at a time as needed, until a soft and sticky dough forms, about 3 minutes. Let the dough rest for 5 minutes, then divide into 6 equal portions. On a lightly floured surface, use your palms to roll each piece into a rope 3/4 inch thick. Cut the ropes into 1 inch pieces. To form the grooves that will hold the sauce, roll each piece over the tines of a large fork.

In a large pot of generously salted boiling water, cook the beans until tender-crisp, about 3 minutes. Using a skimmer, transfer beans to a colander and drain.

In 2 batches, cook the gnocchi in the same pot of boiling water until just tender, stirring often to prevent sticking, about 5 minutes per batch. Use the skimmer to transfer to a baking sheet.

Put the pesto and 1/2 cup grated cheese into a large bowl. In a large frying pan, melt butter over medium high heat. Add the gnocchi and saute until heated through, 5 minutes. Add beans and toss for 1 minute. Transfer mixture to the bowl of pesto and cheese and toss to coat. Divide among 4 plates, serve at once.

Pesto - Note we used a combo of pine nuts and walnuts. Other note - yay, the "deflowering" of my new food processor!!

In a food processor, combine 1/2 cup grated parmesan cheese, 1 large clove of garlic, halved, 1/2 tsp kosher salt and 1/4 tsp pepper. Process until garlic is minced. Add 2 cups firmly packed basil leaves and 1/4 cup toasted pine nuts and process until the basil is finely ground. With, the motor running, gradually add 1/2 cup (I used 1/4 cup) olive oil and blend until almost smooth. Transfer to a small bowl, cover and refrigerate. To store for up to a week, spoon additional oil over the pesto to cover. Makes about 1/2 cup.

Before I sign off, another huge thanks for the baking in my freezer- I've got enough muffins, bread, granola, and squares to last me for a bit. Could you please post me a recipe for the apple-cinnamon-raisin bread? We finished the last of the first loaf on french toast this morning.

Here's to hoping that babe makes an appearance soon (well, after I've reorganized my closet!).

Strawberry and Rhubarb Crisp

I've been a neglectful blogger of late. Not because we're not eating well; I have many great blog entries in my head right now. My problem is, that when the little man goes to sleep, it seems all that I want to do lately is curl up with a good book. OK, this isn't a new problem, but has been a recurring theme throughout my procrastination-rich-book-filled life.

Ah, summer. Ah, strawberry season. When the local strawberry season kicks off my world becomes that much shinier. A good fruit crisp is my faithful standby dessert. I love it - apples, pears, blackberries.. anything goes. Almost better than a crisp with a plop of ice cream, is a big bowl of it for breakfast the next morning. Throughout the winter I have bags of frozen summer bounty to ensure that my addiction is curbed.

But those zip locks have been emptied months ago; fortunately summer is here and berry season has begun. I also currently have a bumper crop of rhubarb that seems to grow like a weed in my garden. From a tiny little plant two months ago, I now have mammoth leaves vying for sunlight with my tomato plants. Finn and I have been eating stewed rhubarb, rhubarb loaf, and rhubarb muffins for the past month. I mixed it up a little and added a few cups of strawberries to create a delicious crisp.

A fruit crisp is another forgiving dessert. It's hard to mess up. My measurements here are all approximations. You really do need to just go for it and see what you come up with.

Rhubarb- Strawberry Crisp

Fruit Mixture
Combine in a 8 inch baking dish or casserole of similar size:
4 or 5 cups chopped rhubarb
2 cups sliced strawberries
1/3 cup sugar (this results in a somewhat tart crisp, add 2/3 cups if you have a sweet tooth)
1/4 cup flour
1/2 tsp cinnamon

Crumbly Topping
Combine:
1/4 c melted butter
1/3 c brown sugar (again, 1/2 if you like it sweeter)
1/2 c flour
1 cup rolled oats (or old fashioned, which is what I used this time)
pinch salt (if using unsalted butter)
shake of cinnamon

You want a nice crumbly texture. If it seems to dry add a T of water or honey. Spread the topping on the fruit mixture.

Bake at 350 for about an hour .

Enjoy. Tastes great cold too.