Beginning of July 2017: jam, pie, greens

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I’ve been trying all day to write this post but now that I’m finally here, I realize just how tired I am.  Jim and I, plus Dad and Mom, spent the day working on the outside of the house–sanding, scraping, reframing windows.  I spent the afternoon making dinner and supplies for the girls’ lunches this week since they are teaching a Theater Project camp.  Tabouli, pasta salad, and pasta and greens.

Pasta and Greens

  • A giant bowl of Swiss chard, chopped roughly, plus the stems separated and chopped
  • A big old sweet onion, chopped big
  • Some pasta boiled separately with some water reserved, about a cup
  • A pound of crumbled feta

Sauté the onion and stems.  Add all the chopped chard and sauté for 3-5 minutes.  Add some water (1/4 cup or so) and cover to steam, another 3-5 minutes.  This way the greens get tender.  Mix in as much pasta as you want and whatever kind.  I like fusilli.  Mix in 1/2 a cup or so of reserved pasta water. Turn off the heat, mix in feta, cover and let sit so the feta melts some and the salt moves from the cheese to the rest of the dish.  That’s it.

Freezer Jam

Make strawberry freezer jam according to the Certo liquid pectin recipe.  🙂

And now, for the Celebration of the Portland Symphony Cookbook portion of the blog, recipes from pages 301, 302 and 307.  Actually, I’m not going to talk about page 307 but I did make baklava today and so it is worth noting that THAT is where you will find it.

Strawberry Pie, p. 302

  • 1 baked pie shell, 9 inches or so
  • 3 cups of strawberries, sliced and divided
  • 3/4 cup water
  • 4 tablespoons cornstarch
  • 3/4 – 1 cup sugar
  • 1 tsp. lemon juice

I made a batch of my mother’s pie crust (here), divided it in half, chilled it for 30 minutes, and then rolled it out.  The one for the Strawberry Pie, I pricked and baked with weights in the bottom of it (um…dried chickpeas) and when I dumped the chickpeas out, the shell slid beautifully out of the glass plate.  It was so pretty, I just filled it like that.  I think in the future, I’ll leave in glass since the syrup leaked a little through the bottom in one spot.

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But anyway…

Simmer 1 of the cups of strawberries with 3/4 cup of water for 3-4 minutes.  Make up a paste of cornstarch and sugar and as much/little water as you can get away with so that the paste works.  Add it to the simmering strawberries and simmer another few (or more) minutes until the syrup is thick and clear.  Cool for 5-10 minutes.

The other two cups of strawberries (or maybe a few more because they are so delicious) you put in the bottom of the pie shell.  Pour the slightly cooled syrup over the strawberries in the pie shell.

Chill for 1-3 hours and serve with whipped cream or ice cream.  Apparently, it can be made with raspberries or blueberries too.  But I haven’t done that.  Though I might now.

Fudge Pie p. 301

Compared to the Strawberry Pie, even easier!

  • 1 UNBAKED pie shell
  • 1 stick butter
  • 3 squares unsweetened chocolate
  • 1 1/2 cups sugar
  • 4 eggs
  • 3 tbsp. light corn syrup
  • 1/4 tsp. salt
  • 1 tsp. vanilla

Put the butter in a saucepan on VERY low heat.  Stack the chocolate pieces on top. The butter melts and the chocolate falls down into it and melts too.  Turn off the heat, if you remember to, before the chocolate is all the way melted because then when you stir the last solid bits in, it cools the whole thing down a little so you can…

Add the sugar, corn syrup, salt, and vanilla, mixing well, with a whisk.  Add the eggs one at a time or even all at once, whisking until the whole thing holds together.

Pour into the bike shell.  Bake 45-60 minutes until the pie is nicely rounded and the top is cracked a little.  If you tap it with your finger, you’ll know that the pie is baked, and not still made out of batter.

As it cools, it sinks down in the shell.  Serve warm with whipped cream or ice cream.

In other news…

  • I wrote a much more scintillating post yesterday and LOST the whole thing.  Wordpress hadn’t auto saved in 29 minutes.  What is this?  The computer lab at UNH in 1986?  Needless to say, I was upset, but here I am back again tonight.  Let’s see if this one sticks.
  • We went to Burlington, VT last week to see UVM.  Found two great bookstores, a cute town, and stayed in a hotel together.  The togetherness was very…together.
  • I got new glasses.

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  • I am reading books.  Josie is reading a book about science and the answers to unusual questions.  Maggie is reading 100 Years of Solitude.  Jim is reading For the Common Good, Chuck’s new book.  Yay Chuck!

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  • I have finished David Sedaris’ Theft by Finding and am desolee.
  • We also visited with cousins, and Michele attended a conference in Bar Harbor, BJ and Phoebe and Max got their picture taken and there are flowers on our window sill.

Love,
Michele

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