Strawberry Rhubarb Pie

I got to visit my family in Idaho Falls last weekend for Father's Day.  My family is AMAZING!!  The Union Local that my parents belong to set up a team for the Relay for Life in Blackfoot on Friday night.  My Mom came up with the coolest fundraiser!  She designed this HUGE board that said IBEW and had a cute little house for the JATC (where apprentices train and go to school), another little diner for the Union Hall, a castle in the clouds for the Retirees, etc.  On the board were different colors of Zhu-Zhu hampsters.  The kids got to pick a hamster and put them on the board.  Then a location was drawn out of a bucket for where the cone would be placed.  The first Zhu-Zhu to touch the cone won and the kid got to pick a treat.  It was so much fun!  I got a bit hoarse yelling at those crazy little toys-- "You're going in the wrong way!".  My parents and their compadres walked all night long.  Plus, they only got about 4 hours of sleep before they were up and running again.  Crazy!

I also got to go and see my grandma Lucille this weekend.  I just love her!  She's tall, beautiful, and feisty.  Nothing gets past her!  She loves gardening and has tomatoes, potatoes, peas, beans, carrots and squash growing.  She also has lots of raspberries and rhubarb.  I love taking a knife out to the rhubarb and cutting off a piece to eat.   I know-- I'm weird.  I've accepted that!

Well, there was a lot of Rhubarb, so I cut enough to take home.  While I was doing my laundry last night, I decided to make a pie to keep me busy so I wouldn't miss my puppies so much.  Because I'm traveling so much for work, they will be at my Parents' house for about a month!

The pie was heavenly and I will definitely make it again!  Here's the recipe-- based on a recipe I found on AllRecipes.com.  I hope you enjoy!

Strawberry Rhubarb Pie
1 lb. (16 oz) strawberries, hulled and sliced
1 lb. Rhubarb, washed well and sliced
1 cup sugar
1/2 cup flour
2-layer pie crust for a 9" pie (I used the Pillsbury Refrigerated dough)
1 egg yolk
2 tsp water

1.  Mix the sugar and flour together in a bowl.  Add the fruit and toss to coat.  Let stand for about 30 minutes, stirring about every 10 minutes.

2.  Preheat oven to 400°F.

3.  Place the first pie crust in the pan and form to the pan.  Dock a few times with a fork on the sides and bottom.  Fill with fruit, making sure to get all the juices into the pie shell.  Brush a bit of water along the outside edges of the dough to help it seal.  Cover with the remaining disc of dough. Cut the excess dough off with a butter knife.  Press and crimp the edges to seal.

4.  Place the pie plate on a foil lined baking sheet to catch any drips.  Beat the egg yolk with water and brush on top of the pie with a pastry brush. 

5.  Baked for 20 minutes, then cover the edges with foil.  Return to the oven for another 40 minutes or until the crust is golden and the filling bubbly.  I let mine cool overnight and served the next morning at room temperature. 

Dilly Potato Salad

Have you ever eaten at Gandalfo's?  For those of you that haven't, its a New York style deli with about a million different sandwiches.  Fun names like 'Knuckle Sandwich'!  And some HUGE dill pickles. You know me and pickles. ;-)

Gandalfo's also has a really amazing potato salad.  Its a sour cream base with fresh dill.  Here is my version.  The salad will seem very wet at first but as it cools, the potatoes will absorb some of the excess liquid. This is enough to feed 4-6 people, but the recipe can easily be doubled.

Dilly Potato Salad
2 lbs potatoes (I use redskin, whiteskin or gold skin, not russets)
1/2 cup sour cream
2 Tbsp mayonnaise
1-1/2 tsp red wine vinegar
2 Tbsp chopped fresh dill

1.  Chop potatoes into 1" chunks and place in a large pot with cool water.  Make sure the water level is about an inch above the potato chunks.  Bring to a boil and cook until tender, about 20 minutes.  Drain well and rinse with cool water.  Allow to drain for about 10 minutes.

2.  Mix remaining ingredients in a medium bowl.  Fold in the potatoes.  Taste and add salt and pepper as needed.  Be sure to fold in the potatoes to avoid too much breakage.

Serve with your favorite BBQ foods-- like smoked sausage and a green salad.

Don't forget to give your patio buddies some luvs!  Mocha has found a new comfy spot under the patio table.

Veggie Grill Night! Lemon Thyme Mushrooms and Grilled Caprese

What a weekend!  After traveling to the east coast for work, I traveled to Idaho Falls for a visit.  By the time I got home last night, I was pooped.  I wanted something that was good, but fast!  Yeah for grilling!

I love mushrooms-- especially when they are grilled in a foil packet on the grill.  No pan to clean!  Mushrooms are savory enough to satisfy a meat craving and tender enough to melt in your mouth.  Especially when you pair them with a bit of butter and some fresh Lemon Thyme! 

Have you ever had tomatoes on the grill?  They are absolutely delightful.  The grill adds a smokey flavor that goes very well with a tomato's sweet acidity.  Top it with fresh basil leaves and mozzarella cheese and you've got dinner!

Lemon Thyme Grilled Mushrooms

8 oz. mushrooms, cut in half or in quarters, depending on size
4 sprigs fresh lemon thyme
1 Tbsp butter, cut into small pieces
salt and pepper to taste
2 large sheets aluminum foil

1.  Divide mushrooms between the two sheets of foil.
2.  Sprinkle with half the butter, half the lemon thyme sprigs, and salt and pepper.
3.  Fold over one side of the foil.

4.  Fold over the opposite side, making sure they overlap.

5.  Fold in the sides to the middle.

6.  Crimp to be sure the juices won't escape.

7.  Grill over medium heat for 10 to 15 minutes, turning every 5 minutes.

8.  Remove packet from grill, let cool for about 5 minutes, then carefully open the packet.  Yumminess!

Grilled Caprese
1 Large Tomato, cut into 1" thick slabs
6 fresh basil leaves
3 Tbsp shredded mozzarella

1.  Place tomato slab on the grill.  Top with basil and mozzarella.
2.  Close the lid and cook over medium heat for 3 to 5 minutes, or until cheese is melted.

3.  Serve with balsamic vinegar, olive oil, salt and pepper.  This one needs a knife and fork!

Have a great week!

Something's Brewing! Homemade Vanilla Extract

I had vanilla beans.  Lots of vanilla beans.  And no time to make pastry cream.  Oh well.  Might as well put them to good use!

Fresh vanilla beans are expensive-- but the flavor is absolutely magical.  Those tiny little black seeds explode with aromatic comfort. 

Do you know how easy it is to make your own vanilla extract?  And did you know that the homemade version will taste about 100 times better than the little bottle with the red lid?  Oh yes, it will. 

Vanilla Extract

1/5th bottle of Vodka or Rum (get one that is mid-range)

2-3 vanilla beans

1.  Pour off about a half cup of the liquor (or drink it).

2.  Split the vanilla beans lengthwise, then scrape all the seeds out with the blade at the tip of your knife.

3.  Put vanilla seeds and pods in the liquor.

4.  Let sit in a cool dark place for 3 to 4 months.

Should be heavenly just in time for fall goodies!

After just one week, the liquor is starting to darken.  You know its ready when it is a deep dark brown color and smells like vanilla when you open the bottle and take a tiny whiff.

Bleu Burgers on Artisan Buns

Hey!  How are ya?  Thanks for stopping by.  Hope you like today's recipe. :)

I had a hankering.  I wanted something savory, salty, slightly sweet and chewy.  I wanted a burger with Bleu Cheese.  YUM!  But I didn't want to stop at the store to get some of those buns.  You know the ones-- dry, loaded with preservatives and always turn some shade of blue or green on your counter before you throw them out.  Ick!  And for a person living by herself, I feel like I'm wasting food if I buy bread because I can never eat the whole thing before it goes bad.  But if I make my own bread, I can make just as much as I need and nothing goes to waste.  Plus, it tastes better!

If you've been glancing at the blog lately, you know I've got a thing for artisan bread.  :)  I used the Artisan Bread Dough to make my hamburger buns.  Super simple! 

It's grillin' season here in the Treasure Valley.  I smell all sorts of things wafting through the neighborhood as I walk the pups after work.  And the weather is getting better-- less rain and more sun.  Yay!    You may notice something.  I like my burgers with pickle chips.  I know, I'm weird.  But ya gotta love me anyway, right?

Bleu Cheese Burgers
1 lb Artisan Bread Dough (grapefruit size, link above)
Sesame Seeds
2 tsp cornstarch + 2 tsp water
1 lb ground beef (93% lean is what I use)
Salt and Pepper
1/4 cup mayo
1/2 cup Bleu Cheese crumbles
tomato
lettuce
pickles
ketchup
mustard

Making the Buns
1.  Divide dough into 4 equal pieces.  Form into a ball and flatten slightly.  Let rest on a lightly floured piece of parchment paper for 40 minutes.
2.  Preheat oven to 450°F and place the pizza stone inside with a pan at the bottom to hold water.
3.  Make a cross pattern in the top of the bun with a serrated knife- cutting about 1/8 to 1/4" deep.  Brush top with cornstarch mixture and sprinkle with sesame seeds.
4.  Place buns on preheated pizza stone.  Add a cup of HOT tap water to the pan in the oven and close the door.  Bake for about 25 minutes.
5.  Place on a rack to cool while you make the burgers.

Making the Burgers
1.  Preheat grill over medium heat for about 10 minutes or so.  Be sure to oil the grates well.

2.  Divide the meat into four equal pieces.  Pat out into a disc that is about 4 inches across.  Sprinkle with salt and pepper.

3.  Grill over medium heat for about 3 to 4 minutes per side.  Remove the meat from the heat and let rest a few minutes.

4.  Combine the mayo with the bleu cheese crumbles in a small bowl.  This makes it easier to put on the burger and helps it stick to the bun instead of fall off! :)

5.  Cut a bun in half and dig out a bit of the bread inside.  Fill the void with 1/4 of the bleu cheese mixture.  Top with a meat patty and add other desired toppings (ketchup, lettuce, tomato, mustard, pickles, etc.).  Repeat with remaining burger patties and buns.


And here's a peek into what the pups were doing while I was cooking...

Tobie was chillin' on the couch.

Keeping watch over the neighborhood.



And Ralfie was running around the backyard.

Artichokes with Parmesan Garlic Butter

One of the things we got last weekend in the Bountiful Basket was artichokes.  I love artichoke hearts!  I love them in pasta, on pizza, in salads, on sandwiches...but I have to admit.  I was intimidated by this alien looking vegetable.  I've never made them at home.  Well, time to change that!

I know most people dip their artichokes in melted butter or mayo, but I decided to kick things up a bit by making a garlic-Parmesan butter dip for my artichokes.  And let me tell you-- this stuff was soooooo gooooood!!!  I think I'll serve it over asparagus or green beans next.  YUM!

Some websites said to clip the tops off of all the leaves to remove thorns.  Well, I must have had a different variety of artichoke.  No thorns here!  Here's how I steamed Mr.  Artichoke.

Steamed Artichokes with Garlic Parmesan Butter
1 artichoke
1/2 lemon
1 tsp Parmesan cheese
3 Tbsp butter, melted
 2 cloves garlic, minced, divided

1.  Cut Artichoke into quarters.  Rub each cut side with the cut side of the 1/2 lemon.  Slice lemon.  Place lemon and 1 minced garlic clove in the bottom of a medium pot.  Fill pot with about 3/4" water.  Place steamer basket in the pot and put the cut up artichoke in the basket.  Cover, bring to a boil, and reduce to a simmer.  Simmer/ steam for about 30 minutes.

2.  Remove artichoke from pot.  Use a spoon to scoop out the fuzzy choke.

3.  Place the butter and Parmesan in a microwave safe bowl.  Microwave for 20 to 30 seconds, or until butter is melted.  Stir in the garlic.*

4.  Serve melted butter with artichokes.  Take each leaf, dip in the butter, and scrape out the 'meat' with your teeth.  Don't forget to eat the heart-- its the best part!

*Note:  I learned the hard way NOT to add the garlic before microwaving.  It will turn brown and burn before the butter is completely melted.

Tropical Cheesecake

Over the last few weeks, I've been participating in Bountiful Baskets.  It's been great so far!  I pay $15 for a basket that I pick up on Saturday.  The basket contains 50% fruits and 50% vegetables.  You never know what you're going to get until you go pick it up.  I like that the baskets generally contain at least one fruit or vegetable that I wouldn't normally seek out in the grocery store-- like jicama.  I get to try new things and investigate new ways to use up some fresh fruits and veggies!  For more information on Bountiful Baskets, go to www.bountifulbaskets.org.

A week ago, we got bananas.  Really green bananas.  That was just fine with me.  They finally ripened this weekend.  I had one banana left and I'd been dreaming of bananas drenched in caramel.  Believe me, this combo is irresistible.  Pineapple and caramel is also delish.  I had a banana, butter and brown sugar, but it needed something more.  Cheesecake!  Coconut!  Now we're talking!

Tropical Cheesecake
1 box Jello No Bake Cheesecake
1-1/2 cups milk (not pictured)
1 tsp vanilla
1/4 tsp cinnamon
1 stick butter, divided
1 banana, sliced
3 Tbsp brown sugar
1-1/2 cups shredded coconut

1.  Place a medium skillet over low heat on the stove.  Add the coconut.  Stir every few minutes.  In the beginning it will look like this:

Continue to cook and stir over low heat until the coconut begins to brown and smells nutty.  It should look like this:

Remove from heat and put the toasted coconut in a bowl to cool.

2.  Place the crumbs for the crust in a 9" pie plate along with 1/4 tsp cinnamon.  Stir well to combine.  Melt 5 Tbsp of butter and pour over the crumb mixture.  Stir until well combined and all crumbs are coated with butter.  Press gently to cover the bottom and sides of the pan.  Set aside.

3.  In a large bowl, combine the cheesecake pouch with 1 tsp vanilla and 1-1/2 cups cold milk.  Mix on high for about 3 minutes, then stir in all but 1/2 cup of the toasted coconut.  Spoon into the prepared crust, smooth the top, and set aside.

4.  Melt the remaining 3 Tbsp butter in the same skillet the coconut was toasted in over medium heat.  Add the brown sugar and stir until sugar is dissolved.  Add the bananas and cook, turning every few minutes, until sauce thickens and bananas are soft. 

5. Spoon the bananas on top of the cheesecake.  Drizzle the sauce over top, then sprinkle with the remaining coconut.  Refrigerate overnight.

6.  To serve, dip the pan briefly in hot water.  Slice and serve.  Enjoy!