Food Plant


pictures, for a change
September 15, 2007, 5:09 am
Filed under: main, snack, sweet

anna and i had a pie baking date planned for today. she loves blueberries and lots of crust, as the final result clearly shows. to make the very decadent crust, i followed the instructions for pate brisee found here and added a 1/4 cup of cubed non hydrogenated shortening, to get the same ratio of fat to flour as in the lovely crust my roomate uses, which can be found here.

for the blueberry filling, we used

4 cups frozen wild blueberries
2 tablespoons corn starch
1/2 cup sugar
2 T fresh lemon juice
1/2 tsp fine lemon rind
1/2 tsp cinnamon
(next time i will try 5 or 6 cups blueberries,3 T corn starch and accordingly generous with the other ingredients.)

mixed together in a bowl and baked in the crust, in a 9″ pie pan, at 400f for about an hour. we almost ran into the problem of scorched rims and under-baked middle, but a crust protector (fashioned out of aluminum foil covering the edges) proved to do just what the name says. to make things pretty, we brushed the crust with some wine jelly and sprinkled with large sugar crystals. anna brilliantly covered up minor aesthetic damage with cutout dough flowers ❤

by the time it was ready, kay had just returned home and we were all extremely hungry, so we ate the hot pie with a bowl and spoon. i can’t say we regret it, but be warned that the filling only sets once the pie cools to room temperature.

blueberry pie

done with the appetizer, we joined efforts to make kimbap with what we had around.

kimbap

kimbap

including: tofu marinated in soy sauce, sesame oil, minced garlic and sugar; eggplant, sweet potato and carrots julienned and fried; cucumber; bits of white miso (only in one roll.)

this was my first time eating korean sushi, and i am pretty sure we’re in love. sure, sushi in japan is a fine dining experience and kimbap in korea is thought of as junk food, but i’m not the kind of food snob who would be bothered by this, in particular, when garlic and roasted sesame oil are involved.

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4 Comments so far
Leave a comment

That pie looks pretty tasty. You’ll have to show me how to make that.

Where are they California rolls? No love for the avocado.

Comment by Chris

Did you pre-cut the pie? What a great idea! I just came across your blog on Flickr. The layout is beautiful. I love the gray.

Comment by S. from The Student Stomach

nope! i know some people always pre-bake their crusts, but i don’t find it necessary with this one. the fat content is probably high enough to prevent the crust from going soggy and underbaked… and thank you! i can’t say i created this layout, it’s actually one of the million template options on wordpress, but if they didn’t already have it i would have to design it myself. 🙂

Comment by daphne

wow, i still have no idea how i ended up reading “bake” when it said “cut”. we did pre-cut the pie! sort of. they were supposed to be modest ventilation cuts and went wrong in a fun way.

Comment by daphne




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