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Spring & Friends
I must tell you that April has snuck up on me and literally passed by in the blink of an eye. Spring is a time of newness and light. We live up in Northern Canada and the sunlight of spring is a welcome thing to say the least. New life in the ground and people anticipating the planting of herbs and flowers. With spring is a new season, a new warmth and if I may indulge you a moment... new friends. This past weekend my partner and I had the rare opportunity to take a day off and entertain in our home. We had the honor of meeting up with an Irish musical band playing two nights here in Yellowknife, and then continuing a concert tour through Canada. As they too had a rare day off we offered them our home to join us in breaking bread and share with us some fine drink. It was one of those humbling occasions in which you take stock of your blessings. A time when you realize that if this was your last day on our wee planet you could shut your eyes and be happy. With a full belly and our gracious new friends whom collectively go by the name of "Dervish" they broke out the worn cases embracing the musical instruments which with the ease of seasoned magicians made the vessels of music sing. My son, a musician himself joined them in the tunes, and the look of awe and content was a gift a parent should at least once have the opportunity to witness. Not since the opening of his first pair of hockey skates had I seen such a blanket of content in his eyes. Dervish transported their native Ireland to our humble abode...our home truly had a "living room" that eve. So this month there is no lesson of food and preparation, only a lesson on how good people make good food even better. Breaking bread with company is the ingredient all cookbooks neglect to add to every recipe. It is a necessary addition to make the meal complete...new season, new days, new warmth from the sun, friends...and yes new memories, those I will cherish a lifetime. Strawberry Rhubarb Pie So with that I will introduce you to a favorite dessert, a simple recipe which explodes with the fruits of spring. One of my favorite combinations of strawberry and rhubarb, if you can get either freshly grown from the garden, heaven is just a bite away. With this recipe you can either use a pastry crust of your choice (in a 9" pie plate)a graham wafer crust(in a 9"pie plate) or make it without any crust as a crumble. It is simple, quick and always a hit. Pastry This is a recipe for two 9" pie crusts. The key is to keep your ingredient chilled. If the dough is becoming to warm it will be very difficult to work with, just place it back in the fridge to re-chill (approximately 20 minutes) 1 1/2 cups of unbleached all purpose flour 1/2 plain bleached cake flour 1 tsp salt 1 1/2 sticks (6 oz.) chilled unsalted butter, cubed 4 tbs chilled shortening 1/2 cups ice water Place flours, salt and butter in bowl of food processor with steel blade, pulse with quick bursts to break up the butter. Adding shortening turn on the processor and add ice water immediately. Pulse a couple of times. It should like small white peas at this point, and easily be molded into two balls at this time. If it is too dry add a couple of more droplets to moisten. Do not over moisten or the crust will be tough. Mold into two balls, cover with plastic wrap and chill at least two hours, you may also freeze well wrapped dough for two months. Roll out one ball for one pie, or both dough balls for two pies. Roll out onto lightly floured surface. Rub some flour on rolling pin also, I prefer a marble rolling pin, the weight of the pin, and the coolness of the marble makes a simple task more simple. Evenly roll out the balls and place each in a 9" pie tin. Prick the sides and the bottom, make filling. Strawberry Rhubarb Filling (For two 9" pies) 6 cups sliced fresh strawberries (you may use frozen, thawed) 4 cups sliced rhubarb (you may use frozen, thawed) 1/2 cup all purpose flour 1 1/2 cups sugar 2 cups sour cream 2/3 cups softened butter 2/3 cups brown sugar 1/2 cup all purpose flour 2 tsp cinnamon Toss strawberries and rhubarb together, place even amounts in unbaked pie shell. In bowl mix 1/2 cup flour, sour cream, and white sugar. Pour evenly over strawberry, rhubarb mix. Using the same bowl blend soft butter, brown sugar, cinnamon, and flour. (I prefer to mix with a pastry fork, or kitchen fork) when mix is crumbly sprinkle evenly over pie filling. Bake in oven at 400 for ten minutes; reduce heat to 350 for 35-45 minutes. Check rhubarb to see if it is tender. You can add more crumble or less, you may use fat free sour cream, or add more butter or sugar to crumble mix. It is easy, and versatile. Pies may be frozen after they have cooled. For a change you can also make tarts! Enjoy and try to remember all food is better when shared with exceptional company Chef Pierre |
