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Food Porn Wednesday… Blueberry Clafoutis, Beef & Cauliflower, Beef and Bok Chok, Fermented Chili Bean Curd…

Some highlights from my Instagram this week. Been too lazy to post recipes (or post much at all)… but I’ve been cooking up a storm!

Blueberry Clafoutis: 

I made this for dessert tonight- it’s blueberry season here in Michigan and the French clafoutis is one of my favorite easy desserts of all time! Imagine the bastard (sweet) lovechild of a Dutch pancake (the real kind) and a Yorkshire pudding… with fruit… so good.

Here is an excellent recipe similar to the one I make- with a little clafoutis history thrown in!

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#blueberry #clafoutis #dessert #food #foodie #foodies #foodporn

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Beef, Mushroom, Cauliflower Stir Fry:

Found this excellent little recipe on this site. We loved it and finally used up a head of cauliflower lingering in the fridge.

Beef and Bok Choy:

I really loved this- I am in the process of typing out the recipe. Will post it soon.

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#beef #babybokchoy #stirfry #food #foodie #foodies #foodporn

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Fermented Chili Bean Curd:

This is a favorite of mine since childhood. My mother used to feed it to us as a condiment with hot rice. I always preferred it as ancient as possible.

From Wiki:

“Fermented tofu is commonly used as a condiment and is consumed at breakfast to flavor rice, porridge, gruel or congee. Usually either several bricks are placed in a small bowl covered in the flavored brine or one to one half bricks are placed into a bowl. Then, chunks are broken off the brick and consumed with a mouthful of porridge or gruel. The brine may also be used for flavoring. Fermented bean curd can also be added in small amounts, together with its brine, to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach).”

More about it here.

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The Four & Twenty Blackbirds Pie Book Arrived! It’s PIE BAKING DAY! (plus I find out that I am a Pie Crimp Gimp)

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A few days ago I was thinking about my grandfather’s chess pies and searching for recipes. I found a few websites that waxed poetic over a famous pie bakery in Brooklyn, New York known for their delicious chess pies. Four & Twenty Blackbirds also has a very well received cookbook

I’ve been waiting all week for The Four & Twenty Blackbirds Pie Book to arrive from Amazon and it’s FINALLY here!

The reviews were off the charts! The book is everything they said it would be: beautiful, glossy coffee table book-style photos, detailed and unusual recipes- it’s a well-written cookbook.

the old workhorse- my kitchenaid stand mixer

the old workhorse- my kitchenaid stand mixer

ANYWAY- I started the pie making endeavors with the Rhubarb Custard pie. Things went well until I realized all of my pie pans were missing- so I had to improvise with a Corelle round pan and a cake tin for the pies.

this was a really good pie

this was a really good pie

Rhubarb Custard was an unusual recipe- an oatmeal cookie type crust, a layer of rhubarb jam, and a delicately spiced creamy custard layer on top. Next time I will try it with a real pie pan!

rhubarb

rhubarb

I also hit another snag when I ran out of already ground cinnamon- so I had to dig out my cinnamon sticks from their jar and HAND GRIND them with a mortar and pestle… *that* was a pain in the ass.

this rhubarb custard pie may not be pretty plated, but it sure was good!

this rhubarb custard pie may not be pretty plated, but it sure was good!

Buttermilk chess tastes like the innards to a cheese danish

Buttermilk chess tastes like the innards to a cheese danish

The second pie I made was the Buttermilk Chess Pie (probably the reason why I bought this book). I had problems with it, as I had to rush the process (because I had to take my mother somewhere- she has early dementia and showed up BY HERSELF in her van- not something she generally does anymore). I didn’t prebake the crust long enough and didn’t bake the custard long enough- still set, though- and still delicious.  It just wasn’t attractive once plated.

not cute, but really yummy

not cute, but really yummy

After pie #2, I went out and purchased some pyrex pie pans.

ugliest crimp job EVER! I am a pie crimp gimp. Lemon Chess Pie.

ugliest crimp job EVER! I am a pie crimp gimp.
Lemon Chess Pie.

The THIRD pie I made today was the Lemon Chess Pie, which is a huge seller per the store’s website. I browned it a bit too long, but it turned out well. The pie custard itself contained heavy cream, lemon and orange juice, melted butter, etc… very decadent. I will admit that I SUCK at pie edge crimping, so there’s that ugliness. I need to watch some youtube tutorials soon, I think. I haven’t tried this pie yet, though. I was pie-d out by the time this one was done.

I also found 5 lb boxes of local blueberries on sale for $10.00, so blueberry pie will definitely be in my future.

I *will* master the Art of Pie. This is my new goal. I’m a really skilled cook- I just can’t bake worth a shit. I have no patience. I am going to force myself to love this and learn this.