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My hero.Below: After a recent visit to Michael Chiarello's new Yountville NapaStyle shop, I was inspired to come home and make and shoot a sundried tomato, cheese and arugula panini sandwich.
And that's it for now.
My hero.Below: After a recent visit to Michael Chiarello's new Yountville NapaStyle shop, I was inspired to come home and make and shoot a sundried tomato, cheese and arugula panini sandwich.
And that's it for now.
one of my friends was telling me about the great day he had snowshoeing in the morning and going to the beach at night, and I said that would be my idea of a perfect day if it included bacon, and he said bacon rules, and I said I'm going to sign all of my emails bacon rules from now on and he said are you a fan of bacon and I said does bacon have a fanclub? and we both ran over and found out that yes it does and we joined it...and that is the kind of stuff that happens on fb. So far, three people (not that I'm trying to sound popular) have asked me about the bacon fan club or joined it themselves.
Strawberry Rhubarb Pie
(Adapted from Cook's Illustrated New Best Recipe Cookbook)
Ingredients
2 teaspoons vegetable oil
1.5 lbs rhubarb, ends trimmed, peeled if tough, and cut into 3/4" slices
1 cup plus 1 T sugar
1 recipe pie crust for a double crust pie
(2.5 c flour, 1 tsp each sugar and salt, 1/2 cup each shortening and butter, ice water)
1 lb strawberries, hulled and quartered
3 T arrowroot powder (you'll like this, go ahead and buy some)
Pinch salt
1/2 tsp vanilla (optional)
2 teaspoons grated zest of 1 orange
1 egg white, lightly beaten
Tools
Food processor is handy for crust
Parchment paper handy for rolling
Knife and cutting board
Skillet or saute pan
Method
1. Preheat oven to 475. Adjust a rack to the lowest level and place a rimmed baking sheet on it.
2. Saute rhubarb briefly in oil to remove moisture, toss with 1/4 c sugar, refrigerate to chill.
3. Make and roll out bottom crust, place in pie pan
4. Mix together 3/4 c sugar, arrowroot and salt. Add to hulled, quartered strawberries. Drain rhubarb and mix with strawberries. Pour all into pan and flatten lightly.
5. Roll out top crust, place on top (*To use a pie bird, cut and x in the center of the crust when folded. Insert bird in filling and place crust on top.), trimming ends and rolling top crust edges under bottom crust edges. Press to seal, flute or crimp with fork.
6. Make plenty of vents in top of pie or use a pie bird. (This is a juicy pie.)
7. Brush top crust with beaten egg white, sprinkle with 1 T sugar.
8. Place pie on baking sheet, reduce temperature to 425.
9. Bake for 25 minutes, rotate pie and reduce temperature to 325.
10. Bake 30-35 minutes more, remove and cool at room temperature 3-4 hours.
Yes, you can eat this pie hot right out of the oven, but allowing it to cool completely will gel the filling so that it stays with the piece it belongs in, so I say wait.
Do refer to the real cookbook for detailed instructions and explanation of their methods.
Damn, I make a nice crust.
"Supreme Court Justice Ruth Bader Ginsburg, so slight, so frail, so like your bubbe in her tight bun and Boca-size glasses, was pissed.When she read aloud from the bench a summary of her dissent in Gonzales v. Carhart, her words were incandescent, shimmering with rage and steely reason.
The protection of reproductive rights, she said, is not a matter of "some vague or generalized notion of privacy" but of "a woman's autonomy to decide for herself her life's course, and thus to enjoy equal citizenship stature.""
Read the rest of Rebecca Traister's article about Ruth Bader Ginsberg at Salon.com
One of the things I learned the hard way was that it doesn't pay to get discouraged. Keeping busy and making optimism a way of life can restore your faith in yourself. -Lucille Ball