If the goal of feeding folks in the summer is to keep the cooking and the heat at a minimum, I’m in. As my friend Jodie says, “I turn into a troll when the temperature gets above 65 degrees F.” Even it it’s not terribly hot outdoors — or is, in fact, lovely — my house seems to turn into a hot box on June 1 every year. Of course that’s just one reason Americans grill (the contemporary version of the separate summer kitchen) and eat outdoors anytime we can. The other is we’re inordinately attached to kicking back for three months every year. Or we say we are anyway.Continue reading
|R for Rhubarb
This post now featured on Rachel Rappaport’s PIE FAIR LADY blog!
Thanks, Rachel. Bake pie!
I don’t know why you want to make pie and searched for Pie 101. Me-oh-my. You love pie? (I adore the movie “Michael”) Someone you love loves pie, maybe? You want to make beautiful things and don’t paint–right. You want to bring pie to Thanksgiving dinner: “Oh, I’ll bring the pie,” would be fun to say. You’d like to celebrate Pi Day in a more meaningful way. Making pie, or wanting to make or eat pie, is sort of a passion. It’s not anything like, “I think I’ll scramble eggs and make toast because I’m hungry.” Or even “Let’s make a pot of vegetable soup; it’s cold outside and sounds good.” I mean, no one really needs pie. People, do, however, desire (is not too strong a word) pie and are sort of sometimes heart-starved and/or breathless for it. Think of the look on your uncle’s (aunt, cousin, boyfriend, co-worker, super) when words like, “coconut cream” or “strawberry-rhubarb” cross their lips. Or the rush through a potluck meal if a pie sits alone, waiting, down at the end of the counter in the kitchen. Is it fond memories of your aunt’s pumpkin from Thanksgiving of 1967 or your best friend’s apple (from her own tree) in 2009? Is it the crappy diner crust on a short, slim piece of pecan late one night after a restaurant shift when you had to have something sweet and that’s all there was?
If, by chance you’re looking for gluten-free pie dough, please just go to Gluten-Free Girl…a great blog; here’s one post on pie dough there.
I’m just guessing that usually there’s a lot of love goes into pie. Making it is not an endeavor one embarks on lightly. Like weeding the flower bed out back or picking up a gallon of milk at the store. It’s kind of a devoted, warm-fuzzy, all around commitment. Bake with a band on sort of thing. (Being both a cook and musician gives me license for such sentences.)
Whatever reason brings you to pie, I hope this little (not really so little) tutorial will be of help. It contains the story of my own pie-making, a photo-essay on making the rhubarb pie (including crust), and the recipes/basic info you’ll need to make it all happen. FYI: This long pie post is truly a work in progress.
No fear. Pie is near.