farro crostata {savory&vegetarian}

as spring arrives

so does my realization

that i have been tucking into

 thick suppers of  roasts and shanks

for months

with the promise of long days

and 

evenings of light

my desires change

i begin to crave

hearty vegetarian suppers

when i was offered the opportunity 

to try

Tuscan Fields Organic Farro

i jumped at the chance

i enjoy the meaty texture and nutty flavor of farro

using it mostly in soups and summer salads

however

for this recipe

i took inspiration from a classic (and favorite)

italian easter pie

pastiera

substituting savory elements

for sugar and fruits

this farro pie 

is

lovely as a simple supper

by itself

paired with a leafy salad

or 

as a sliver of a starter for a seasonal tasting menu

  

   farro crostata

(printable recipe)

1/2 cup onion--thinly sliced

1/4 cup onion--finely chopped

1 clove garlic--finely chopped

1/2 tsp fresh or 1/4 tsp dried thyme

1/2 cup organic farro alle verdure by Tuscan Fields -cooked

1/2 cup ricotta cheese

2 extra large eggs

1/2 cup grated parmesan (+more for topping)

generous pinch kosher salt

1/4 tsp freshly ground black pepper

1/4 cup cream

1/8 tsp freshly grated nutmeg

olive oil

1 sheet puff pastry

pour enough olive oil in the bottom of a skillet to just cover the bottom. toss in thinly sliced onions and over low heat, slowly caramelize. if you find that they are starting to cook to quickly, add a couple of splashed of hot water to slow down the cooking.  once fully caramelized (about 20 minutes), remove from pan and reserve. 

meanwhile, whisk together the farro, ricotta, eggs, parmesan, salt pepper, and nutmeg in a large bowl.   using the same skillet in which you caramelized the onions, without washing, add a tiny bit of olive oil (1 tsp) and over low heat, saute the chopped onion, garlic and thyme just until the onion becomes translucent--keep from browning.  pour in the cream, use a spoon to scrape up the bits from the bottom of the pan.  allow the cream to come to a simmer, then slowly stir into the farro and ricotta mixture.

place your puff pastry on a cookie sheet or in a pie tin.  it is not necessary to shape it into a circle, if it is square.  gently spoon the farro mixture into the center of the pastry, allowing it to naturally move towards the edges.  allow for at least 2" from the mixture to the edge of the pastry. scatter the caramelized onions on top and sprinkle with additional parmesan cheese.  fold the pastry ends towards the center, overlapping itself and the farro mixture as necessary to keep the contents within the confines of the pastry.  alternatively, you can line a pastry tin with puff pastry and simply fill with the farro custard.

bake in a preheated 350F oven for 30-40 minutes.   after 25 minutes keep a watchful eye that the custard is not "souffleing"--you do not want to over cook this, as it will dry it out and it will taste a bit eggy.  this crostata is meant to be creamy.  serve warm or room temperature.

*i received several samples of Farro from Tuscan Fields, free of charge, to utilize in recipe experimentation.  in exchange i am entered in a drawing to win a scholarship to Eat Write Retreat

chard & ricotta pie

up at the cabin

i don't always have a full larder

but

i do have a garden

and

a few cheats in the freezer

which leads to

simple

creative

dinners

i was able to whip this

up in a snap

mostly because

our garden overflows

with 

chard

 chard and ricotta pie

10 sheets filo dough

olive oil

grated parmesan

1 garlic clove--finely chopped

1/2 medium onion--finely chopped

2 Tbs olive oil

1 bunch (about 12 large leaves/4 cups chopped)--chopped--discarding stems

1 cup ricotta cheese

1/4 cup grated parmesan

2 eggs

1 tsp lemon juice

1/4 tsp red pepper flakes

1/4 tsp freshly grated parmesan

a few turns of the pepper-mill

use an 8x10 pan.  layer the filo by brushing each sheet with olive oil, and a light sprinkle of parmesan cheese.  the bottom layer should be 6 sheets.  trim the ends and set aside.  

in a large skillet, heat the olive oil on low--toss in the garlic and onion.  cook just until the onions begin to sweat and turn translucent. do not allow the garlic to brown.  toss in the chard and allow to wilt, giving a good stir to evenly cook.  after about 5 minutes, toss in about 1/4 cup of water and cover.  allow the chard to get nice and soft. allow to cool slightly. strain off the liquid and place in a bowl.  add the ricotta, parmesan, lemon juice, red pepper flakes, and pepper.  

evenly spread into the prepared filo crust.  

take the remaining 4 leaves of filo one by one and scrunch them in a loose accordion.  place on top of the spinach layer, making sure to cover the entire top of the pie.  drizzle with olive oil and sprinkle a bit more cheese.

bake at 375F for about 30-35 minutes.  you will look for the filo to be nice and crispy.

serve warm or room temperature. 

this is very easy to crisp up in the oven for a "next-day" treat!

lunch box pies {st. patrick's day meat pies}

gone are the days
of the tartan plaid
lunch pail
replete with
soup canister
trapped beneath a spring-loaded arm
and
monogrammed cloth napkin
so sad

but this girl
can still dream
moving from
shop to shop
hunting
for a bit of
my youth

these savory pies
formed and baked in cupcake tins
are perfect
for
lunch box days
picnics at the lake
afternoon snack for a carload of kids
or
enjoyed
as we are
a
st.paddy's day treat
with a guinness chaser

lunch box pies
(printable recipe)
1 lb ground beef
1/2 lb ground pork
1 large onion--finely chopped
2 stalks celery--finely chopped

1/4 tsp salt
1 Tbs creole seasoning

a few shakes of Tabasco sauce more or less to taste

1 cup breacrumbs

1/4 cup hot water
1 recipe pie crust
Creole Seasoning

from Emeril's New Orleans Cooking

2 Tbs  chili powder and paprika

1 Tbs ground coriander, garlic powder and salt

2 tsp ground cumin

1 tsp cayenne pepper, crushed red pepper, black pepper and dried leaf oregano

Mix together and keep in an airtight container

chop onions and celery and sauté until soft.  lightly cook pork and drain off grease.  add ground beef to pork and cook 5 minutes.  add onions and celery.  cook over low heat for 25 minutes. drain any grease.  add seasoning, tabasco and salt.  add hot water and bread crumbs and mix well.  let stand 30 minutes.  meanwhile, line muffin tins with pie crust.  fill the crust 3/4 full with filling.  close with top crust. decorate as desired. brush with lightly whisked egg yolk.  bake at 400 until pie crust is golden..about 20 minutes.
to make shamrock, color some of the egg with green food color and use a paint brush to paint design.

linking up to
a little birdie told me @ rookno17
and
hearth and soul blog hop

pumpkin, pumpkin pies

I love, Love, LOVE halloween

seriously,

when i see candy corn in the grocery

i get giddy,

my palms sweat

i swoon

candy corn 

is my official cue

holiday season

is in full swing

i begin costume planning

not forgetting to

nag hubster
because a girl needs her supplies
i have him hauling this and gathering that 
from storage
to our over-stuffed abode

we do it up

there are even changes

in the kitchen

broth becomes stew

steamed veggies are over-shadowed by slow roasted roots

and dessert is shaped, colored and coaxed to look the part

it just does

because that is how the dough rolls

pumpkin, pumpkin pies

(printable recipe)

this filling is not the same as you would use for a traditional pie as it needs to be firm enough to sit on the pastry without oozing 

pie dough

*use store bought if you like

1lb 4oz all purpose flour
13 oz cold unsalted butter (or 1/2 butter 1/2 shortening)

1 tsp kosher salt

2 Tbs granulated sugar

5 oz ice cold water

whisk together the flour, salt and sugar,  cut in butter until it is very well incorporated, resembling cornmeal. slowly pour in the water bringing the dough together. do not overwork. bring the dough just together and form into a disk, wrap in plastic wrap and chill in the refrigerator a minimum of 4 hours.  this dough is less flaky than a traditional pie crust. i find that element important as these are hand held pies and need to be firm and crisp.

pumpkin filling

15 oz pureed pumpkin (not already spiced pie filling)

6 oz cream cheese--room temperature

1 large egg yolk

1/4 cup granulated sugar

1 Tbs molasses (optional--if not using, increase sugar by 2 Tbs)

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground clove

1/2 tsp kosher salt

1/2 tsp vanilla extract

mix all ingredients together so they are smooth. refrigerate while you roll out the dough.

to assemble

roll out your dough as if you are making sugar cookies--approx 1/8" thick.  cut out pumpkin shapes using a large pumpkin shaped cookie cutter (mine is 5").  place a dollop of filling on 1/2 of the cut-outs--being sure not to over-fill.  brush a bit of egg on the edges and place a cut-out on top.  using the tines of a fork, press the edges together.  poke a few inconspicuous holes in the top pastry to allow for steam.  bake at 375 for about 25 minutes, or until the pastry is golden.

glaze

i use a simple confectioner's sugar and milk glaze tinted with food color.  place 1 cup of confectioner's sugar in a bowl and add a few tablespoons of milk until you get the consistency you are looking for.  add food coloring to desired tint.  if it seems to runny, add back a bit more confectioner's sugar.  glaze the cooled pies and let sit, uncovered, until they are set.

rhubarb and strawberry custard tart

we like rhubarb around here

it is so yummy baked in puff pastry

or

 slow cooked to jam

or

finely diced raw and tossed in a bit of sugar and cardamom on top of sweet panna cotta

or

complementing apples and blueberries in a crispy warm cobbler

or like this

churned into a custard protected by strawberry soldiers

in a crispy-buttery crust

can't you just taste it?

actually, if you swing by right now

you might just get the last slice

Rhubarb and Strawberry Custard Tart
(printable recipe)

2 1/2 cups rhubarb--cut into large dice

1 cup granulated sugar

1/4 tsp kosher salt

3 Tbs lemon juice

4 egg yolks

4 Tbs cornstarch

1/4 tsp kosher salt

1/2 cup heavy cream

1/2 tsp vanilla extract
1 Tbs unsalted butter

1 lb  fresh strawberries

1 pre-baked pie or tart shell
place the rhubarb, sugar,  1/4 tsp salt and lemon juice in a saucepan.  cook on medium heat until the sugar is melted, the rhubarb is soft and the sugar syrup is nice and red and bubbly.  meanwhile, in a large bowl, whisk together the egg yolks, cornstarch, 1/4 tsp salt, cream and vanilla until pale yellow.  slowly temper the eggs with the rhubarb and sugar, then put it all back into the saucepan.  turn the heat to low and stir continually until it begins to thicken to a custard. allow the mixture to just bubble...don't let it go to a rolling boil, but you can let it bubble once or twice.  pour into a clean bowl and stir in unsalted butter.  let it cool to lukewarm, then pour into prepared crust.  top with whole strawberry soldiers, or slice strawberries and lay flat on top.  place in refrigerator to chill before serving.
*if you are worried at all about your crust sogging, one of my tricks is to "seal" it with a bit of white chocolate.  this just provides a layer between the moisture..which helps keep the crust, crusty.

P is for Pie

my best friend

from childhood

loved apple pie so much

that it was her birthday "cake" 

every year

i was always disappointed

i didn't quite get the concept

that it wasn't about me

it sorta turned me off to pie 

until college

when i found myself in a restaurant

called

pioneer pies

and i thought

if anyone has good pie

it has got to be this place

i was wrong

but it spurred an interest

ahem

obsession

and now

i always have time for pie

I am participating in alphabe-thursday

over at

jenny matlock

you should go check it out

and see what all the fun is about

this week

sponsored by the letter P

sweetie pie

hubster loves rhubarb

and while digging through the freezer 

i came across some of last year's bounty

vacuumed sealed and ready to rumble

so i cooked it up with 

juice of a small lemon

some sugar 

(probably 3/4 cup for 1 1/2 cups of rhubarb)

and

a dash of vanilla

until it was simmering and soft

then i added

1 tsp cornstarch dissolved in cold water

and cooked until it thickened

it cooled

and i spooned it onto a round of puff pastry

which i also had in the freezer

(folded the sides up a bit)

sprinkled on some sugar

and baked at 400 until golden

i will serve it up

with a scoop of vanilla ice cream

and a smile

Happy Valentine's Day!

Banoffee Pie

At the approach of our 30th year a few friends and I decided to take a vacation of a lifetime. We were all single and accomplished and wanted to really treat ourselves.  

We booked an African Safari and spent Christmas in the Serengeti

and yes

i do

miss the rains down in africa

unfortunately, 

this occasion was well before the advent of

digital cameras for home use

and most of my photos are on slides

which makes them impossible to post here

but believe me when I tell you

there are not words to describe

how it feels

to be killing distance 

(you not them)

from a wild beast

watching them

play and frolic

or

stalk their dinner

or 

to enjoy a picnic lunch

beside a herd of elephant

taking an afternoon bath

life affirming moments

that i collect

like shiny marbles

in a jar

but what about banoffee?

on our journey we stayed in tents

luxury tents

tents as nice as some fancy hotels

and were attended to by locals

however

 our camp host

was this lovely

Australian couple

who would make these amazing meals for us

with precious sweet treats

and one evening we were served

Banoffee Pie

and it was crazy good

and now i make it

when i need something that will make everyone happy

and i don't want to fuss

trust me

this will knock you into tuesday

Banoffee Pie
(printable recipe)

graham cracker crust baked and cooled

dulce de leche (i make my own, but you can find it in specialty stores or mexican groceries)

mascarpone or double cream (in the states mascarpone is more readily found)--room temp

lightly sweetened whipped cream

bananas

Thinly slice your bananas---not chunks--and overlap them in the bottom of the graham cracker crust. Next, spread a layer of the mascarpone equal to the thickness of the banana layer...do not lay it on thick, otherwise that is all you will taste.  Top with a thin layer of dulce de leche, again, cover the layer, but don't put globs and globs.  Place another layer of thinly sliced bananas on top of the ddl, and then top with freshly whipped cream.  Sometimes, I make the whole pie without the whipped cream the day before, cover it and keep in the fridge. I then whip the cream, generously top the pie and serve.

october bliss

It is October!

I wait for October all year with anticipation.  It is finally okay to start breaking out the Halloween decorations, the fall colors and, fingers crossed, a sweater or two.
I am very excited because this year..we have sugar pumpkins to harvest.  Mike planted them in our garden this spring, and they have taken over.

Earlier this week, after a day trip to our cabin, Mike tucked two into his motorcycle satchel and brought them home.  You could only imagine my glee when presented with these beautiful, home-grown orbs.  I was absolutely giddy with delight.  I can hardly wait for Thanksgiving when I can send one of the children out to the garden to pick a few for our table.  Very "prairie".

I love pumpkin pie.  And thanks to the Libby's company we can have it all year round.  I actually think their pumpkin, and their recipe produce a pretty good pie.  I must admit it has been a standby for many years, and I always get rave reviews.  But this year, since we have the pumpkins, I went for it.  100% from scratch.  No canned  pumpkin, no canned milk, no canned nothin'.

The results were amazing.  This recipe yields a nice 10" pie, with a smooth creamy texture and a minimal sweetness.  You can play with the sugar levels a bit if you like a sweeter pie, but this sits on the more sophisticated side of desserts.  And furthermore, it's perfect for breakfast because its less sweet than many cereals.  And who doesn't like pie for breakfast?

Pumpkin Pie

1 recipe flaky pie crust (recipe follows)

2 cups fresh pumpkin (instructions follow)

2 whole large eggs

2 large egg yolks

1/2 cup whipping cream

3/4 cup light brown sugar--gently packed

1/4 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/8 tsp ground cloves

1/8 tsp freshly ground nutmeg

1/8 tsp allspice

*note: you can add or eliminate any spices you wish.  I only suggest that you don't overdo the cinnamon.  The flavor of fresh pumpkin is gentle, if you put too much cinnamon, you will kill the subtlety.

Preheat the oven to 375f.

Mix all ingredients together in a large bowl and let sit together in the refrigerator while you "blind bake" the crust.  Be sure to bake only until the crust begins to look cooked, but not browned.  You do not want to over bake, as you need to put it back in the oven once you fill with the pumpkin custard.  Remove the crust from the oven, remove the weights and parchment paper, and immediately pour in the custard.  Reduce the oven heat to 350f.  Place the pie on a baking sheet and bake for approximately 40 minutes.  It is important that you  watch it. You do not want to overcook the custard.  It is done if you tap the side of the pan and you get a slight jiggle/ripple in the middle of the pie (1 or 2" from the center of the pie).  Just as if you have skipped a small rock into a pond.  If the ripple starts from the outer rim of the pie, it is not done. If it doesn't ripple at all, pull it from the oven and get it on a cooling rack right away.

Pie Crust

you can use a favorite recipe, or even a store bought crust (which simply isn't as good, but I understand).  This is a simple recipe that I use for a nice tasting and sturdy crust.

2 1/4 cups all purpose flour

3/4 tsp salt

2 tsp sugar

1/2 cup cold butter--cut into chunks

1/3 cup solid shortening or lard (i prefer lard but it isn't the most healthy option)

5-6 Tbs of cold water

In a large bowl mix together the dry ingredients.  Add the butter and shortening all at once and "cut" into the pastry. I like to use my hands for this.  I will work the mixture until the butter and shortening are incorporated into the flour in hazelnut size pieces.  Add enough very cold water to bring the mixture together, but it should not be sticky. It should also not be dry.  Handle the dough as minimally as possible, wrap in plastic wrap and refrigerate for at least 1 hour or overnight.  If you are making the pastry well in advance (more than a day), I suggest wrapping it and freezing it.  Raw dough will turn gray after a time in the refrigerator.

Fresh Pumpkin Puree

Do not use a pumpkin that you would use for carving. They are too big and don't carry the flavor of a sugar pumpkin.  Wash the pumpkin well, cut in half and remove all the seeds and stringy bits.  Reserve the seeds for spicy-salty roasted pumpkin seeds.  Place the pumpkins, cut side down on a baking sheet and place in a 350f oven until they are soft.  Once cooked, remove from oven and run through a ricer or food mill. Discard outer skin.  For a silky smooth texture, process the "meat" of the pumpkin until it is no longer lumpy.  I use a hand blender which works perfectly, but you can use a processor as well.  You will need 2 cups for the pie recipe, but your pumpkin might yield more.  You can freeze the extra at this point. 

Spicy-Salty Roasted Pumpkin Seeds

seeds from 1 or more pumpkins--rinsed and dried overnight

olive oil

1/4  cup light brown sugar

1 tsp cayenne pepper

1/2 tsp salt

1/2 tsp ground cumin

Place the seeds on a roasting pan.  Toss in olive oil...just to lightly coat.  Sprinkle spices over and let bake at 325f. until beginning to brown and getting nice and crunchy.  You can up or decrease the spice level based on your preference. These are pretty spicy and would pair really well with a harvest or pumpkin beer.