A Life, Lived

Mixed Berry Galette

This mixed berry galette is loaded with fresh juicy fruit like strawberries, raspberries and blueberries! Paired with the most delicious crust, this is the perfect easy and delicious dessert!

We are smack dab in the middle of summer right now and while other stone fruits are coming into play (hey peaches, nectarines and plums) the berries are still going strong.

think of a Galette as a de-constructed, less high maintenance pie. It uses pie crust as the foundation, you add berries (thickened with cornstarch) in the middle and then you fold the pie crust around the berries. It’s much easier than a normal pie and it feels like you’ve made something fancy when in reality you saved time. Win win.

Enjoy

Mixed Berry Galette

2 cups fresh strawberries, diced into thirds
1 cup fresh raspberries
1 cup fresh blueberries
1 pre-made pie crust
3 tbsp turbinado sugar, divided
1 tbsp cornstarch
egg wash

Preheat your oven to 425 degrees. Dice your strawberries into thirds and add them into a bowl with the blackberries and blueberries. To the bowl, add 1 tbsp turbinado sugar and 1 tbsp of cornstarch. Mix very gently until combined!

Slightly roll out your refrigerated pie dough onto a baking sheet. Place the the berries (make sure not to add any berry juice) in the middle of the pie crust, leaving about 1.5-2 inches of pie dough to fold over the fruit. 

Take the pie dough and gently fold it over the fruit, pinching the seams each time you fold to make sure the berries are held inside. Gently beat an egg to make an egg wash. Brush the outside crust gently with egg wash and sprinkle with 1 tbsp of turbinado sugar. 

Bake for 20-25 minutes or until golden brown. Let cool completely (about 20-30 minutes). Enjoy with a scoop of vanilla ice cream!

Raspberry Ricotta Cake with Almonds

Apparently raspberries respond well to 'surface of the sun' heat and 'Sahara desert' rainfall. They have been coming in tastier than I remember them. Raspberries are one of the few fruit that I can think of that taste better baked than when raw. The other being plums.

Bake them I did.

Raspberry Ricotta Cake with Almonds is moist, fluffy and super easy to make! It’s perfect for dessert in the evening or with coffee in the morning.

NOTE: the recipe calls for frozen berries. I used fresh and it turned out well. If the berries are overripe it could be problematic and them might break apart in the thick batter. It would still taste good but it might look unsightly.

Enjoy!

Raspberry Ricotta Cake with Almonds

1 ½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon fine sea salt
3 large eggs
1 ½ cups ricotta cheese
teaspoon vanilla extract
1 stick unsalted butter - melted and cooled (½ cup)
1 heaping cup frozen raspberries - divided
>¼ cup sliced almonds

Place a rack in the lower ⅓ of the oven (NOT right in the center). Preheat oven to 350 degrees. Line a 9-inch diameter cake pan with parchment paper and spray with cooking spray.

Combine flour, sugar, baking powder and salt in a large bowl.

Whisk together eggs, ricotta and vanilla until smooth in another bowl then stir into dry ingredients.

Fold in the melted butter followed by ¾ cup of the frozen raspberries, being careful to not crush the berries.

Pour the batter into the prepared cake pan.

Scatter remaining berries over the top followed by the almonds.

Bake 50 minutes or until light golden brown and a toothpick or cake tester inserted in the center comes out clean.

Let cool at least 20 minutes before unmolding.

Serve with whipped cream or vanilla ice cream.

Travel Tuesdays - Bologna

1o years ago I was in Bologna for work.

Here are some shots taken during my free time.

Strawberry Rhubarb Slab Pie

Strawberry-rhubarb slab pie is a summertime crowdpleaser, especially with a hefty scoop of vanilla ice cream on top! Sweet strawberries combine amazingly with the tart flavor of rhubarb, and your favourite pie crust takes this incredible dessert to a whole new level of goodness.

Strawberry rhubarb is a classic summertime combo that just makes sense, especially since strawberries and rhubarb share the same peak season. Snag fresh stalks of rhubarb at your local farmer’s market (or plant your own if you’re in the right growing region) to enjoy this crisp and tart produce item all summer long!

A slab pie is nothing more than a large pie baked in a rectangular baking dish that is more shallow than a standard pie pan. If you have a baking sheet with a one-inch lip (I used a jelly roll pan), you’re good to go! Since slab pies serve more people than a regular pie dish, slab pie recipes are perfect for feeding a crowd. Think summer barbecues, family gatherings, holiday weekends… If you’ve never made one, a slab pie is definitely in order.

Strawberry Rhubarb Slab Pie

1 double crust pie crust

For the Filling:
3 cups sliced fresh rhubarb
5 cups strawberries, sliced
1 3/4 cups sugar
1/3 cup cornstarch (heaping)

For the Streusel Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup cold butter

Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Crimp the edges and refrigerate until ready to fill.

For the filling, combine the rhubarb, strawberries, sugar, and cornstarch in a large bowl. Toss until combined.

For the streusel topping, pulse the flower, brown sugar, and butter together in a food processor until it has the consistency of coarse crumbs.

To assemble the pie, spread the filling evenly over the pie crust. Sprinkle evenly with the streusel topping. Bake for 45-55 minutes or until the crust is browned and the juices are bubbly. Let cool on a wire rack before slicing and serving.

Rhubarb Martini

This Rhubarb Martini is made with a simple rhubarb syrup that is mixed with vodka and lime juice. Make this easy summer cocktail by shaking the the ingredients with ice in a cocktail shaker for a refreshing pink vodka drink.

Once the syrup is made, it can be stored in the fridge and taken out to make individual martinis as desired!

This martini was so tasty that even Jake wanted a piece of the action . . .

Enjoy!

Rhubarb Martini

Rhubarb syrup:

2 cups diced rhubarb
2 cups water
1 cup granulated sugar

Add the water, sugar, and rhubarb to a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 7 minutes or until the rhubarb is softened and stringy.

Strain the rhubarb using a cheesecloth or strainer into a large glass jar. Discard solids. Cool and refrigerate syrup.

Martini:

2 ounces rhubarb syrup
1½ ounces vodka
1 ounce lime juice
thin slice of rhubarb soaked in ice water (I used a vegetable peeler)

Combine vodka, rhubarb syrup, lime juice, and ice in a shaker. Shake until frosty.

Pour into a martini glass.

Garnish with the slice of rhubarb.

Grilled Pork Chops with Pineapple

In the Weber 'Time to Grill' cookbook this recipe is called 'Simple Pork Chops with Grilled Pineapple'. I normally stay away from recipes like this as simple can have some negative connotations. In this case it just means super easy to make and while the preparation is a breeze the end result is impressive. You can have these on the table in 30 minutes making them perfect for a weeknight meal but the result is impressive enough that you'd could easily serve it to guests who will be impressed that you have worked so hard  . . . only you need to know. :-)

I'd make some extra pineapple as the grilling process produces a fabulous flavour. We like to cut up grilled pineapple and serve over vanilla ice cream.

Grilled Pork Chops with Pineapple

For the rub:
1 1/2 tsp kosher salt
1 tsp dried oregano
1/4 tsp granulated garlic
1/4 tsp granulated onion
1/4 tsp ground black pepper

4 bone-in loin pork chops, each about 8 ounces and 1 inch thick, trimmed of excess fat Extra-virgin olive oil

4 slices fresh pineapple, each about 1/2 inch thick

Prepare the grill for direct cooking over medium hear (350 - 400 degrees)

In a small bowl combine the rub ingredients. Lightly coat each side of the pork chops with olive oil. Sprinkle with the rub. Allow to stand at room temperature for 30 minutes before grilling.

Brush the grill grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until they are slightly pink in the centre - about 8 - 1- minutes, turning once or twice. At the same time, grill the pineapple until well marked on both sides, 4 - 6 minutes, turning once. Remove the pineapple and chops from the grill. Allow the chops to rest 5 - 10 minutes before serving. Cut the pineapple slices into quarters and serve with the chops.

Cinnamon-Rhubarb Muffins

Last week our cleaner texted Paul and asked if we'd like some rhubarb from her garden. We said sure, expecting a handful of stalks. Instead Nellie showed up with a big bag full of rhubarb. We gave some to our neighbour and have been working through the rest.

I made this muffin recipe on Saturday. It comes together easily and yields a dense, yet moist muffin that is bursting with fresh rhubarb flavour.

Enjoy!

Cinnamon-Rhubarb Muffins

For the muffins:
oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)
For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat.

Travel Tuesdays - Christmas in Rome

Here is another collection of shots taken the year we spent Christmas in Rome.

Apple Cinnamon Pancakes

Nothing beats light and fluffy pancakes for breakfast, and these have some added apple and spice! Apple Cinnamon Pancakes are a great way to start your day, and although they are full of autumnal flavour, they are perfect for any time of year.

Quick and easy to make, you'll have breakfast on the table in no time.

Enjoy.

Apple Cinnamon Pancakes

¼ cup butter, melted
1 egg
1 cup milk
1 cup shredded tart apple
1 ¼ cups all-purpose flour
1 ¼ teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 cup white sugar

In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

NY Times Plum Torte

The New York Times Plum Torte is easily one of their most famous recipes of all time. It’s incredibly easy to make, requiring only a bowl and a spoon, and is a perfect way to use up beautiful in season summer plums. The cake is dense, yet light, super moist, not too sweet and great with a cup of coffee or tea. 

This cake recipe by Marion Burros was first printed in the New York Times in 1982 and continued to run for the remainder of the decade every single September, until one year they said enough is enough. But people noticed, and they were not happy. They sent angry letters demanding the recipe be reprinted, and so The Times did one more time, but with a note urging people to clip save it, because this would most definitely be the last.

This cake comes together in a flash. Simple ingredients, simple measurements and the best of the best summer fruit. It doesn’t seem like anything special, but it is, and you’ll understand once you taste it. Something happens in the oven that can only be described as magic. I love kitchen magic.

The fruit is sweet-tart and jammy, with just enough firmness to still know that it’s a plum. The deep purple hue bleeds all throughout the batter, and the cake itself comes in waves. It’s light, but still has a dense chewy quality that is completely addictive. This is the kind of cake that tastes best when eaten with your hands while hovered over the sink, and with all that fruit, I find it more than acceptable to eat for breakfast.

I waited 39 years to make this recipe. Don't be like Jerry - make it now.

NY Times Plum Torte

1/2 cup (1 stick) unsalted butter, softened
cup granulated sugar plus 1 tablespoon, divided*
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 plums, depending size, pitted and halved**
Juice from ½ lemon
1 teaspoon cinnamon

Preheat the oven to 350°F and butter the inside of a 9-inch springform pan. Cream together the butter and 1 cup sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine. Add in the eggs, one at a time, making sure each is fully incorporated. Sift in the flour, baking powder and salt, then mix until just combined.

Spread the batter into the pan and smooth the top. Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter. Squeeze the lemon juice over the fruit, then mix together the remaining tablespoon of sugar and cinnamon, and sprinkle that over the top.

Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean (of raw batter, that is. ) Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.

* Depending on how sweet your plums are and how sweet you like your cake, the sugar can be cut down to ¾ cup.

** You will use more or less plums depending on the variety and size, but also depending on your preference. I tend to use more plums for a fruitier cake, but you can always opt to use less for a cakier-cake. You can’t go wrong either way, trust me.