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.



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.