Saturday, June 13, 2009

Strawberry Rhubarb Crumble Pie

1 1/2 cups plus 1 TBS all purpose flour
2 1/2 TBS sugar
3/4 tsp cinnamon
2/3 c (10 2/3 TBS)unsalted butter, cut into 1/2-inch pieces
3/4 tsp vanilla extract
2 TBS ice water
1 egg, beaten
2 TBS oats

4 c rhubarb, sliced 1/2 inch thick
2 pints strawberries, hulled, halved
1 c sugar
1/4 c cornstarch
3/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Crumble Topping:
3/4 c oats
1/2 c flour
1/2 c firmly packed brown sugar
1/2 tsp cinnamon
6 TBS butter, cut into 1/2-inch pieces

For crust:
In large bowl, combine all dry ingredients; stir gently to blend. Cut in butter with pastry blender or 2 forks until well blended. Make well in center of flour mixture. Mix in enough water by tablespoons to blend. Stir gently until well blended. You may need to abandon the forks & use your hands to mix it thoroughly. Flatten dough into a disc. Place on sheet of plastic wrap & refrigerate for at least 1 hour or overnight.

Preheat oven to 350. Spread a piece of wax paper on counter. Lightly flour. Turn out dough onto flour & coat evenly. Place another sheet of wax paper on top & roll to desired thickness. Keeping top sheet of wax paper in place, gently fold in half (lifting gently off bottom piece of wax paper), then in quarters. Place in center of 9 inch glass pie deep dish & unfold crust gently. Lift off wax paper. Trim to fit & pinch into shape.

Line crust with parchment or foil; fill with dried beans or pie weights. Bake until crust is set, about 15-20 minutes. Remove paper and weights. Brush crust bottom and sides (not edge) with beaten egg. Sprinkle with 2 tablespoons oats. Bake until light brown, about 20 minutes more. Cool completely on wire rack.

For filling:
Mix all filling ingredients in a heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, 3-5 minutes.

For crumble:
Prepare while filling stands prior to cooking. In small bowl, combine oats, flour, brown sugar & cinnamon. Cut in butter until mixture resembles coarse crumbs.

For pie:
Pour filling into cooled, prepared crust; sprinkle with topping. Bake 30-40 minutes until topping is lightly golden and juices bubble. Remove to wire rack. Serve warm with ice cream, or at room temperature.

Thursday, June 11, 2009

Asian Beef Noodle Bowl

8 oz whole wheat linguine

1.25 lb sirloin sandwich steaks, cut into 1/4 inch strips

2 TBS olive oil

2 cloves garlic, minced
2 TBS fresh ginger, peeled & minced
1 TBS reduced sodium Soy Sauce
2 TBS sesame seeds

8 oz fresh snow peas
1 c. carrots cut into matchsticks
1 small red bell pepper, cut into 1/4 inch strips
1 medium onion, quartered & sliced thin

1 TBS reduced sodium Soy Sauce
1 TBS Toasted Sesame Oil
1 TBS Mirin (sweetened rice wine)
2/3 c. beef broth mixed with 1 TBS cornstarch

In large sauce pan, heat 3 quarts water to a gentle boil. As beef cooks, add pasta to boiling water & cook until al dente, about 10 minutes. Do not overcook. Drain well, rinse with cold water, & drain again.

In a large skillet or Dutch oven, heat olive oil for 2 minutes. Add steak strips & cook until no longer pink. Add garlic, ginger, 1 TBS Soy Sauce & sesame seeds, stirring to coat. Cook 3 minutes more, stirring often.

Add all vegetables to the beef mixture; stir fry until vegetable are crisp tender. Add remaining Soy Sauce, Toasted Sesame Oil, Mirin & broth/cornstarch mixture. Stir to combine. Cook an additional 5 minutes.

Gently stir in cooked, drained pasta. Cook an additional minute.

Serve in rice/noodle bowls.