Watch for new items today, August 30, 2013 at 7pm EDT.
Join the list here. Find ongoing and almost always available items here.
And us in this month’s Instyle Magazine, here.
It’s been a while, hi!
How are things?
I’m happy to be back here,
happy to be talking cherries
I think cherries are sorta summer’s comfort food.
Up there with a cob of corn
and a cone of ice cream.
Perfect in a pie or between layers of a chocolate cake.
Perfect from the passenger seat of a car.
As kids we’d wait all year for cherries.
I remember the stacked Okanagan Valley crates
lining the edges of roadside stands.
The kinda places we’d pull over the car on our way to the cabin.
All to eat cherries as a snack
and spit the pits onto the passing road.
It feels like yesterday.
But here I am rambling on about
cherries and childhood,
when I should be introducing
Yossy and her Sweet Cherry Pie.
In my books, Yossy’s a bit of an authority on pies,
her blog APT2 Baking Co is just one of those places
that’ll make you feel like baking.
One of those places on the internet
that’s worth coming back to.
And with that, FOR THE LOVE OF PIE — a series that celebrates the simple things
with Yossy Arefi and her Sweet Cherry Pie.
Sweet Cherry Pie
I’m from Seattle, live in Brooklyn, and love to eat pie anywhere. Preferably outside.
Summertime is pie season and there’s nothing better than tucking the season’s finest fruit into a buttery, flaky crust. Tart cherries work best for pie, but they are around for such a short time (and are hard to find in some places) so I’ve used sweet cherries with a generous amount of lemon juice here which does the job just fine.
BEST SERVED WITH?
A scoop of vanilla ice cream or a dollop of whipped cream enriched with creme fraîche.
ONE OR TWO THINGS?
Magical summers in the Pacific Northwest. Campari and soda with lots of ice.
for the love of pie: yossy arefi
- 1. In a large bowl, mix the flours, salt and sugar together. Add in the butter and quickly rub it into the flour mixture with your fingers. You want the butter to break up into small pieces ranging from the size of peas to lima beans.
- 2. Combine the water and apple cider vinegar in a measuring cup. Make a well in the flour/butter mixture and slowly stream ½ cup of water into the dough while mixing gently. Mix until the water is evenly distributed and the dough holds together when you squeeze it. It may look dry, and that's okay, just as long as it holds together when you squeeze it. If it is too dry, add more water, one tablespoon at a time.
- 3. Dump the dough out onto a piece of plastic wrap, gather the wrap tightly around the dough and refrigerate it for at least an hour, or overnight.
- 4. After it has chilled, unwrap the dough and place it onto a lightly floured board. Pat the dough into a rough square, then roll it into an 8'' x 11'' rectangle. The dough will be a bit rough and crumbly and that's okay! With the long side of the dough facing you, gently fold the dough into thirds. Then turn the dough so the seam is at the top and parallel to your body. Repeat this process 2 more times then divide the dough in half and wrap the each piece in plastic and chill for at least 2 hours and up to 2 days before using. I always chill my dough overnight before using it.
- In a large bowl, rub the lemon zest and vanilla bean seeds into the sugar, then add the rest of the ingredients and toss gently to combine. Start with four tablespoons of flour and If the mixture looks extremely juicy, add in the extra tablespoon of flour.
TO ASSEMBLE & BAKE
- Preheat oven to 400º
- 1. On a lightly floured surface, roll out one piece of the dough into a 12'' (rough) circle about 1/8'' thick and place it into a 9 or 10 inch pie pan. Place in the fridge while you prepare the rest of the pie. Prepare the filling while the dough chills.
- 2. Fill the chilled pie shell with the cherry mixture and roll out the second crust. Top the pie with the second crust, trim the edges, then crimp the edges and cut a few vents. Alternately, you can cut the second crust into strips and weave a lattice top.
- 3. Slide the whole pie into the fridge or freezer for about 15 minutes before you bake it to firm up the crust. When you are ready to bake, carefully and gently brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.
- 4. Put the pie on a baking sheet to catch any drips and bake for 15 minutes on the lowest rack of your oven, then lower the oven temp to 375º and bake for 35-45 minutes or until the crust is deep golden brown and the juices bubble. Cool completely before serving.
photos: yossy arefi
We’re updating! Watch for new items on Monday July 1, 2013 at 6pm EDT.
Join the list here. Find ongoing and almost always available items here.
raspberry and aperol floats
the slideshow at the bottom of this article
and this backyard
For me, there’s something about
the perfect golden of pan-fried chicken.
Something about the crisp of the skin
and tender dark meat that makes up the leg.
Something about the way it glistens when it’s just done.
And there’s something about a chicken pot pie too.
And so when I asked Alice to take part in my
for the love of pie series
and she and Maria set on the path
to make just that, I was instantly smitten.
I love how it turned out.
Like so many of the photos Alice takes these days,
and as I’m learning, much of Maria’s food,
I wish I were in the room when it was happening.
And with that, I give you FOR THE LOVE OF PIE — a series that celebrates the simple things,
With Alice Gao + María del Mar Sacasa and their Chicken Pot Pie with Cheddar Biscuit Topping.
Alice Gao and María del Mar Sacasa
Chicken Pot Pie with Cheddar Biscuit Topping
New York, NY
My earliest memories of chicken pot pie are from the frozen aisle at the supermarket. For me, they were always a huge treat because our normal dinner fare was Chinese food. I still consider them an indulgent treat nowadays. Maria’s version with a biscuit top makes them feel more accessible.
My mother makes the most luscious chicken pot pie: a double, flaky, cream cheese-laced crust with a velvet cream sauced filling full of poached chicken, mushrooms, carrots, and her special “sazón,” as we say – a gift for cooking deliciously. The pie was made mostly on special occasions, and leftovers were often fought over. For many years, I made that very same pot pie, but as I became a more confident cook, I started changing things here and there, making a version of the dish that I hope will be as beloved as my mother’s. This recipe is constantly in flux. While I most commonly make this pie during the cold months for its hearty nature, I do like to root around farmers’ markets and use whatever I find there to make a year-round dish—we need a hearty, comforting meal, regardless of the weather, no? This version contains ramps, those ephemeral gifts of spring, as well as emerald green fresh peas. For a more rustic backbone, the chicken is browned in a skillet, and the vegetables sautéed in the same pan to make sure all the brown bits rendered are not wasted. The topping is cheddar biscuits, that are perfect for sopping up the sauce.
BEST SERVED WITH:
A herb salad and a chilled glass of white wine.
ONE OR TWO THINGS:
The cool side of a pillow in summer.
I love the smell of a new book and of an old one.
A long lunch that stretches out into dinner.
The sound of wind in palm trees.
Ramps are wild onions available briefly during the spring. The small bulbs have slender pink stalks fade into green at the top. Their flavour is unmistakably sharp. Green garlic is garlic that has been harvested young, prior to the cloves maturing. It is similar in appearance to scallions, but has much more assertive flavour. Should you not be able to find ramps or green garlic, substitute with 3 medium cloves garlic, finely chopped. Using warm milk will help it incorporate into the butter and flour mixture (roux) more easily. For easy assembly, prepare the biscuit dough up to 1 day in advance and store it, tightly wrapped in plastic, in refrigerator. When chicken filling is about 15 minutes away from being done, bake the biscuits. Serves 6.
CHICKEN POT PIE with CHEDDAR BISCUIT TOP (María del Mar Sacasa)
For the Filling
- 1 (4-pound) chicken, cut into 4 pieces, or 4 pounds chicken parts
- salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 8 ounces small red potatoes, scrubbed and cut into ½-inch cubes
- 8 ounces small carrots, peeled and cut into 1-inch pieces
- 10 tablespoons (5 ounces) unsalted butter
- 4 ounces shiitake mushrooms, stems removed, tops thinly sliced
- 8 ramps or green garlic, chopped (see notes)
- 2 shallots, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 cup fresh or frozen green peas
- ¼ cup all-purpose flour
- 2 cups whole milk, warm (see notes)
For the Biscuit Topping
- 1 ½ cups all-purpose flour, plus additional for dusting counter
- 4 ounces grated sharp white cheddar cheese
- 2 teaspoons granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 2 ounces unsalted butter, cut into thin slices and chilled
- ¾ cup buttermilk, chilled
- 1 large egg yolk
- 2 tablespoons heavy cream
- For the Filling:
- Heat oil in large (12-inch) skillet over medium-high heat until shimmering. Pat chicken pieces down with paper towels and season with salt and pepper, rubbing some of the seasoning under the skin. Cook the chicken pieces, skin-side down, until skin is crisp, 6 to 8 minutes. Turn the chicken pieces, reduce heat to medium and cook until chicken registers 155°F on an instant-read thermometer, 8 to 10 minutes longer. Transfer chicken to a large plate and allow to rest until cool to the touch. Meanwhile, place potatoes and 1 teaspoon salt in small saucepan and add enough cold water to cover. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potatoes are fork-tender, 10 to 12 minutes. Drain potatoes and reserve.
- Bring fresh water to boil over medium-high heat in now empty saucepan. Add carrots and 2 teaspoons salt and simmer over medium heat until crisp-tender, about 8 minutes. Drain carrots and reserve. Remove and reserve the chicken skins. Shred the chicken into bite size pieces and discard the bones. Reserve in large bowl. Discard all but 1 tablespoon fat from skillet. Add 2 tablespoons butter to skillet and melt over medium-high heat. Cook mushrooms, ramps, and shallots until mushrooms are golden, about 6 minutes. Season with salt and pepper, and stir in thyme and rosemary. Cook until fragrant, about 1 minute. Transfer mixture to bowl with chicken.
- Melt additional 2 tablespoons butter in now empty skillet and cook potatoes and carrots until golden, about 3 minutes. Transfer to bowl with chicken. Melt remaining 4 tablespoons butter in now empty skillet over medium heat. Stir in flour and cook, stirring, until pale golden, 2 to 3 minutes. Slowly and steadily, whisk in the warm milk. Continue to whisk until mixture is smooth and slightly thickened, about 2 minutes. Stir in the reserved chicken mixture and peas, making sure everything is coated with sauce. If the sauce seems a bit thick, add a little more milk. Bring mixture to a simmer and cook just until heated through.
- For the Biscuits:
- Adjust oven rack to middle position and preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Combine flour, cheese, sugar, baking powder, salt, and baking soda in large bowl. Using two dinner knives tips of forefinger and thumb to work the butter into the flour mixture until the mixture resembles coarse meal. Add the buttermilk and stir with sturdy rubber spatula or wooden spoon just until combined. If mixture looks very dry, add more buttermilk, 2 teaspoons at a time.
- Turn the dough out onto a lightly floured surface and knead just until it comes together, no more than 6 to 8 times. Press the dough into a 3/4-inch thick disc. Use a 2 to 3-inch floured biscuit cutter to stamp out biscuits and arrange them on the prepared baking sheet. Whisk yolk and cream together in small bowl and brush over tops of biscuits. Bake until golden, 12 to 15 minutes. Transfer to a cooling rack and immediately arrange biscuits on top of pot pie. Serve immediately.
Photos: Alice Gao Food: María del Mar Sacasa
Rhubarb first arrives from greenhouses here.
The leaves are an awkward yellow
and the stems are a thin,
It’s too cold to be grown outside then,
but even still it brings with it
the feeling of spring.
In Chez Panisse Fruit,
Alice Waters writes that,
rhubarb is the vegtable bridge between tree fruits of winter and summer,
and I’ve always liked that.
I love the idea that it’s a vegetable
that carries us
to the glory of spring.
We made rhubarb the topic of our day a couple months ago now.
It was once winter had ended
but spring had yet to really begin.
When the days were still short, but starting to get longer.
When the winter light still lingered
but the bright of spring was just peeking in.
When I was longing to throw away my woollen socks.
See you soon.
PS: This tart is a bit of a doozy by way of steps, but it’s worth it. It’s not hard perse, just a little labour intense. You can make the dough and the rhubarb a day ahead, you could even bake the crust a day ahead if you wanted, just be sure to store it in a airtight container. The crust is a traditional Pâte Sucrée from Michel Roux, the Panna Cotta is from David Lebowitz and the rhubarb is a slight adaptation from MSL. And you can find a rectangle tart pan here. Please also note, you will likely find you have leftovers of each component of this recipe. The rhubarb if there is any left, is great for snacking on, but won’t keep well for more than a day or so. The remaining tart dough can be well wrapped and stored in the refrigerator for up to a week (it freezes well too). And the panna cotta should be set in a small ramekin or dish and served within a couple days.
this bakery in montreal
these violet caramels are delicious, find them here
the feeling of summer
this beach towel (via)
photos: michael graydon + nikole herriott
panna cotta + rhubarb tart
Pâte Sucrée (michel roux)
- 250 gr (1 3/4 cup) all purpose flour
- 100 gr unsalted butter, cubed & slightly softened
- 100 gr confectioners' sugar, sifted
- pinch of salt
- 2 medium eggs, at room temperature
- 1 egg white, whisked
Panna Cotta (david lebowitz)
- 1 vanilla bean, scraped
- 250mL 10% cream
- 750mL 35% cream
- 25 gram sheet gelatin
Vanilla Bean Rhubarb (slightly adapted from MSL)
- 2 cups granulated sugar
- 1/4 cup water
- 1 cup brandy
- 1 vanilla bean, scraped
- 1 1/2 pounds rhubarb, cut into 1 1/2-inch pieces
- juice of half a lemon
- CRUST: Place the flour in a mound on the counter, make a well and place the butter, confectioners' sugar and salt inside and mix together. Gradually draw the flour into the centre and mix with the fingertips, until the dough becomes grainy. Again, make a well and then add the eggs. Use your fingertips to bring the dough together. When it is well amalgamated, knead it a few times with the palm of your hand until smooth. Roll the dough into a ball, wrap with plastic wrap, and rest in the refrigerator for 1-2 hours or overnight.
- TO MAKE SHELL: Roll dough to approximately 3mm (1/4 inch) thick and line a 13 3/4" x 4 1/2" rectangular tart pan. Cut off excess and save for another use. Chill for 20 minutes. Preheat oven to 350°F/180°C. Prick the base lightly and bake blind, parchment lined with beans or weights for 20-30 minutes or lightly golden. Remove paper and beans and bake until crust looks dry to the touch and is an even light golden. Remove from oven, brush with egg white and return to the oven until it is just dry. Let cool completely.
- RHUBARB: Bring granulated sugar and water to a boil in a medium saucepan. Cook, undisturbed, until light amber. Remove from heat; add 3/4 cup brandy, scraped contents of vanilla bean, and salt. Return mixture to a boil for 1 minute, then stir in rhubarb. Remove pan from heat, cover, and let stand for 5 minutes. Stir in lemon juice and remaining 1/4 cup brandy, re-cover, and let stand for 20 minutes more. Refrigerate until cold, about 4 hours or overnight. Strain and set aside. (The strained liquid can be spooned over each slice as is or reduced and poured over the entire tart, though neither is necessary.)
- PANNA COTTA: Warm the cream over medium heat with the contents of the vanilla bean until steaming. Remove from heat, cover and let steep overnight (optional). Strain cream and heat with the sugar on medium high until the sugar is dissolved. Remove from heat. Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm panna cotta mixture in until dissolved. Let cool slightly then pour carefully into prepared crust. I like to place crust on a parchment lined pan in the refrigerator before pouring in the panna cotta, this makes it so you don't have to transfer it after the shell is filled. It should take 2-4 hours to set, depending on your refrigerator. For the crust to remain crispy the tart should be served the day it is made. It will keep in the refrigerator covered for a few days but the crust will soften. Arrange strained rhubarb evenly atop the panna cotta and serve immediately.
I like how wood grains vary.
How when placed beside one other,
they’re so different.
How you can see the type of tree,
and in some cases
where it might have grown.
How now and again you can even tell if it grew straight to the sky
or shifted with the sun.
And I especially like how before we use it,
it already has a story.
this kind of cooking
this little lathe
new press just in time for father’s day
plus, handled & detailed pins are back in stock
and these bowls still make me melt
photos: michael graydon + nikole herriott
archive / rss