for the love of pie: aran goyoaga and nadia dole


 

FOR THE LOVE OF PIE — a series that celebrates the simple things.
Today, Aran and Nadia and their Summer Berry and Yogurt Tart!

 

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I’m not sure how often it is
you come across two people
as kind hearted and talented as Aran and Nadia.

 

Aran’s blog, Cannelle et Vanille
is one of those places,
where magic happens.
Where images and words
mingle together to tell a story
of a passion for food
and family that is altogether,
inspiring.

 

 

Nadia’s blog, La Porte Rouge
is one of those places too.
Written about her
and her family’s corner

of the countryside
Nadia writes in a way
that reminds you to take note
of all the magic out there,
of all the good.

 

 

And the two of them together make a pretty extraordinary team
of whom I’m honoured to have here.
Find a little more about Aran and Nadia
and their recipe below.

xo, n

 


 

WHO?
Aran Goyoaga and Nadia Dole

 

WHAT KIND?
Summer Berry and Yogurt Tart.
Gluten free borwn rice and millet tart dough filled with a yogurt and lemon custard and studded with black raspberries, blueberrues and red currants. But any summer fruit works well for this tart. We love it with nectarines and cherries!

 

WHERE?
Aran is originally from the Basque Country in Northern Spain, but currently resides in South Florida. Nadia is originally from Montreal but lives on the most beautiful hill in Vermont. All the miles apart cannot keep us apart so Aran traveled to Vermont and baked a berry tart in Nadia’s kitchen… ah the light there. We shared the tart there with Aran’s two children and our friend Romina. 

 

WHY?
Aran loves custard and Nadia likes a crusty pastry. There are many blueberry bushes near Nadia’s home and lots of berry picking spots all around. Just couldn’t resist.

 

 

BEST SERVED WITH?
A dollop of vanilla bean whipped cream or ice cream. And rhubarb ginger ale to top it all of.

 

ONE OR TWO THINGS?
Nadia loves fog and Aran wants to roll in a field of wildflowers. And we love to converse. Very much so. 

 

 

RECIPE:
Summer Berry and Yogurt Tart by Aran Goyoaga
Makes a 9-inch tart

 

PASTRY DOUGH
2/3 cups (90 g) superfine brown rice flour (or regular brown rice flour but the superfine gives it a nicer and less grainy texture)
1/2 cup (60 g) millet flour
1/4 cup (30 g) cornstarch
1 tablespoon natural cane sugar
1/4 teaspoon fine sea salt
8 tablespoons (110 g) unsalted butter, cut into 1/2-inch pieces
6 to 7 tablespoons ice water

Combine the first five ingredients in the food processor and pulse to aerate. Add the diced butter and pulse ten times until the butter is the size of peas. Add the ice water and pulse until it comes together. It will not form a ball. Transfer the dough to your work surface and knead a couple of times. Wrap it in plastic wrap, flatten it, and form it into a disk. Refrigerate for 1 hour.

Dust your preferably cold work surface with superfine brown rice flour. Roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold with the dough. Cut off excess and refrigerate for 20 minutes.

Preheat oven to 375F (190C). Lightly dock the bottom of the tart dough with a fork. Cover it with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. Remove beans and bake for another 5 minutes.

Reduce heat to 350F (180C).

 

BERRY AND YOGURT FILLING
1/4 cup (50 g) natural cane sugar
1 teaspoon lemon zest
3 eggs
3 tablespoons almond flour
1/2 cup (125 ml) whole-milk yogurt (I love sheep’s milk yogurt)
1/2 cup (125 ml) whole milk
2 cups (280 g) summer berries (blueberries, currants, red and black raspberries, blackberries, strawberries… or even stone fruit)

Combine the sugar and lemon zest in a bowl and rub them between your fingers until very fragrant. Add the eggs and whisk. Add the almond flour and whisk until lump free. Whisk in the yogurt and milk until smooth.

Pour the mixture into the prebaked tart. Top with the berries.

Bake for 20 to 25 minutes until the custard is set. Let the tart cool for 15 minutes before cutting.

ps: watch out for Aran’s forthcoming book, it’s sure to be amazing!

PHOTOS + FOOD: Aran Goyoaga
PROPS + LOCATION: Nadia Dole

posted on August 7, 2012 by Nikole

comments: 45

for the love of pie: {this is glamorous}


 

FOR THE LOVE OF PIE — a series that celebrates the simple things.
Today, Roséline and her Banana Toffee Pie.

 

 

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Roséline’s blog,
{this is glamorous}
is one of those places
you’ll get lost.

 

 

It’s one of the first blogs I followed
one of the first I left a comment on
and one I continue to visit.
I like that it’s a bit like a mini vacation 
via the internet
.

 

 

It makes me dream of shops I want to visit
and of trips I’d like to take.
Of pastry shops I wish to frequent
and parks I’ve never been.
It’s a bit like a fairytale sorta dreamland over there
and I really love that.

 

Find a little more about Roséline
and her recipe below.
xo, n

 

 



WHO?
Roséline


WHAT
?
Banana Toffee Pie [or what is officially and affectionately known as 'Banoffee Pie']


WHERE
?

This pie is as perfect toes curled on the sofa, wrapped in cashmere beside a crackling fire and a glass of Bailey’s, as it is in the decadent heights of summer, preferably on a rooftop terrace, the humid night air swirling with falling stars and midnight kisses.


WHY?

With Wimbledon recently, and the Olympics, thought a quintessential British dessert would be perfect; also, with all the summer soirées and weekend gatherings on the calendar, it’s a fairly simple pie to make that does not require baking — perfect for languid summer days and long sultry nights . . .


BEST SERVED WITH?

An elderflower champagne cocktail & someone you love.


ONE OR TWO THINGS? 

Dessert & summertime are two of my very favourite things on earth — at this time of year, it’s early rises and as many reasons to be outside as possible — morning walks to a favourite shop for coffee, and afternoon walks to the flower markets in filmy dresses and sandals; and as for dessert, do not think have ever turned it down . . .

 

 

 

RECIPE:
Banoffee Pie by Curtis Stone [serves 8]

CRUST
9 oz / 280 g graham crackers or Marie or digestive biscuits
1 stick / 150 g butter, melted

TOFFEE SAUCE
½ cup (packed) dark brown sugar
1 14-oz / 395 g  can sweetened condensed milk
1 stick / 125 g butter

FILLING
1 1/4 cups heavy cream
5 small ripe bananas (about 1½ pounds / 750g  total)


TO MAKE THE CRUST:
1. Line the bottom of a 9-inch / 22-23 cm springform pan with parchment paper.
2. Chop the graham crackers in a food processor until they are finely ground.
3. Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed.
4. Press the crumb mixture over the bottom and 1½ inches / 3 ½ cm up the sides of the springform pan. Refrigerate.


TO MAKE THE TOFFEE SAUCE:
1. Combine the sugar and 3 tablespoons of water in a medium saucepan.
2. Over medium heat stir until the sugar dissolves.
3. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.
4. Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.
5. Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the toffee is semi-firm.
6. Keep the remaining toffee sauce at room temperature.


TO FILL THE PIE:
1. Using an electric mixer beat the cream in a large bowl until thick and very soft billowy peaks form.
2. Very thinly slice 3 of the bananas into discs.
3. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.
4. Slice the remaining bananas and arrange them decoratively over the pie.
5. Re-warm the remaining toffee sauce gently over low heat.
6. Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency.
7. Cut the pie into wedges and transfer to plates.
8. Drizzle each pie wedge with more sauce and serve.

posted on July 27, 2012 by Nikole

comments: 26

a little on my lately and the mjölk book


 

Two weekends ago now,
we spent a couple days in a small
cottage alongside a massive lake.
A place we’d never been,
but hope to return.

 

 

We ate dinner and we met friends,
and it was extraordinary.

 

We bought fish directly from
those that fished it.
We spent the day with the sun in our eyes
and the shoes off our feet.

 

We swam in that very large lake,
we walked for coffee near dawn.
And we spent time giggling with these two.

 

It was one of those weekends
that felt like all the perfect parts of summer
rolled into two short days.
One of those weekends
that July and August are made for.

 

Too, we came home with the Mjölk book.
It’s the first in a run of coming volumes
inspired in part at least by those self-published books
you find in Japanese boutiques.
And I think by craftsmanship and design.
And by passion and travel too.

 

And I’ll tell you what,
it’s beautiful.
Find it here.

xo, n

 

 

 

this song
this pizza truck
these images (via)
blood orange cocktails
summer berry tarts!
this bag
these sandals
and these apple fritters

 

 

 

also, these things from mjölk:
this knife
these little trays
these coffee scoops
these bowls
this brush

 

 

 


all photos courtesy of mjolk


posted on July 26, 2012 by Nikole

comments: 10

for the love of pie: tim mazurek



FOR THE LOVE OF PIE — a series that celebrates the simple things.
Today, Tim and his Apricot Crumble Pie.

 

 

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I first came across Tim’s blog,
Lottie + Doof by way of happenstance.
I’d googled the words, favourite cake one afternoon
and Tim’s blogged popped up.
Soon after that, Tim’s favourite cake became one of my favourite cakes.
I guess googling isn’t really happenstance per se,
but the introduction to his blog by way of cake kinda feels that way.

 

Since starting baking I can remember wanting to try
other people’s favourites.
I love the idea of a family recipe
or a passed down classic.
I want to know the cake your grandma used to make,
the recipe the baker down the road gave you
or even that one from your long lost aunt.

 

 

To me, recipes are sorta like the foundation of sharing food,
they get us to the table
and they get us talking.

 

 

Find a little more about Tim and his recipe below.
xo, n

WHO?
Tim Mazurek

 

WHAT KIND?
Apricot Crumble Pie!


WHERE?
Here, there, anywhere. I think it would be a delicious end to a barbecue, served with glasses of iced black tea. But I’ve been known to eat it for breakfast, too. It is nice eaten on a porch.


WHY?
This is an old Ruth Reichl recipe. If you’ve ever seen her make it, you’ll want to, too. She’s so easy-breezy, ripping the apricots in half and tossing them into the pie shell without a care in the world. I try to channel her energy when making this pie, I think it improves the overall product.

 

BEST SERVED WITH?
Best served in the summer, when apricots are flooding your local market. I like it with a little whipped cream, but it is perfect on its own. Make sure you have friends to eat it with, the pie is best in the first 24 hours.

 

ONE OR TWO THINGS:
I love a lot about the Midwest, but I especially love fireflies. My favorite thing to do at this time of year is to walk around our neighborhood as the sun sets, eating an ice cream cone, wowed by the lights of fireflies that are all around. It is magic.

 

 

RECIPE:
Apricot Pie by Ruth Reichl

1 recipe pie dough for 9-inch single crust pie (you can use your favorite)
2 pounds apricots
1 stick (4oz) butter, melted
1/4 cup granulated sugar
1/2 cup light brown sugar
3/4 cup flour
1/3 cup sliced almonds
fresh nutmeg

 

-Roll out your pie dough, fit it into a 9 inch pie pan, crimp the edges and put it into the freezer for at least15 minutes (I sometimes do this the day before and freeze overnight) while you preheat the oven to 425 F.
-Pull the apricots apart with your fingers; do not peel them, but remove the pits.
-Melt the butter in a small saucepan.  Stir in the sugars, then the flour.  Add the sliced almonds and grate in some nutmeg, stir to combine.
-Put the apricots into the unbaked shell.  Cover them with the sugar mixture and put the pie on the bottom rack of your oven.
-Bake for 10 minutes and then turn the heat down to 375 and bake for 35 or 45 minutes more, until the top is crusty and golden.
-Transfer to a rack or windowsill and cool before serving.

 

 

ps: Tim and I have got to chatting since my favourite cake discovery.
For a little while there we talked about about cookies
and another time about a little bowl for a very special day.
But I’ve yet to tell him that I can’t get this quinine syrup off my mind.
Photos in this post by Tim Mazurek

 

 

posted on July 13, 2012 by Nikole

comments: 19

a little on my lately & the hudson river valley


 

 

The pictures here don’t relate to my title so much
but suffice to say,
they came from a trip with equal beauty
to that of the week before last.

We arrived in the dark
late Thursday
to a small cottage
far off the beaten track.
A place near Cold Spring, New York
in the Hudson River Valley.
A part of the state that I hadn’t been before
but one so full of beauty,
I’m certain I’ll be back.

 

We awoke early Friday
to a farm so quietly beautiful
that it took a moment
to take it all in.

 

 

On our way to breakfast
we walked the wrong way
down the drive
and found ourselves smack in front
of two spotted pigs.
They ran toward us at a rate I was surprised to see
ears flapping
and snouts snorting.
It was awesome.

 

We saw fields of fireflies,
pastures with cows
and more deer
than I could reasonably count.
We saw piglets and chicks
and tiny wee goats.

 

We sat by a boathouse,
we drove to the city to watch a game,
we ate cookies outside
and drank champagne on the back step.
It was busy and tiring
and pretty close to perfect.

 

I’ll be back with pie later this week.
Until then, hope things are swell.
xo, n

 

 

this post
these sandals and these ones too
this looks fun
DIY bracelets (via)
i like the pizza here
i’d like to spend a weekend here (via)
this town looks nice
there are still tickets left to my sunday suppers workshops, you should come!
the hudson highlands are beautiful
and this looks delicious

 

 

photos in this post are by michael graydon
for, into the beguiling wild, by tara o’bradymichael graydon & me (in kinfolk magazine and including recipes)
and find tara and my campfire twist bread in video, here. yum!

posted on July 9, 2012 by Nikole

comments: 16

for the love of pie: jen causey


 

FOR THE LOVE OF PIE — a series that celebrates the simple things.
Today, Jen and her Rhubarb & Cardamom Pie.

 

 

 

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Truth be told,
Jen and I haven’t met in person.
But we’ve known each other
near six years.

 

 

We met in what feels like the early days
of online shops and blogs.
But it wasn’t really,
online shops and blogs had been around
ten years by then.

 

Jen is a photographer.
One of those photographers that captures
everyday moments
with a special kind of grace.
That captures the beauty in a day well worked
and a meal well made.

 

 

We’re set to meet in person in August and I’m really hoping they’ll be pie.
Find a little more about Jen and her recipe below.
xo, n

 

 

 

WHO?
Jen Causey

WHAT KIND?
Rhubarb Cardamom Pie


WHERE?
Brooklyn, NY.
The perfect pie to bring to an early summer picnic or potluck with friends.


WHY?
Growing up, I never had rhubarb. I only discovered it a few years ago after seeing it at the farmer’s market and constantly hearing others rave about it. Once I tried it, I was hooked. Each spring, when it is in season, I stock my freezer with enough frozen rhubarb to be able to make a few treats throughout the year.

 

BEST SERVED WITH?
Best served in spring and early summer, when rhubarb is readily available at the market. I love mine with ice cream, whipped cream, or a dollop of plain yogurt and then sprinkled with muscovado sugar.

 

ONE OR TWO THINGS?
+ Early summer is my favorite time of year. I love having picnics, sharing desserts with friends and making homemade ice cream.
+ I am looking forward to my new book, Brooklyn Makers, coming out this fall, chronicling a project I have been working on for the past 2 years.

 

 

RECIPE
Rhubarb & Cardamom Pie by Four & Twenty Blackbirds, my favorite pie shop in Brooklyn.


 

ALL-BUTTER PIE CRUST
2 cups unbleached all-purpose flour
1 tsp salt
1 tbs sugar
2 sticks cold unsalted butter, cut into half-inch pieces
1 cup cold water and 1/8th cup cider vinegar on ice

Stir flour, salt and sugar together in a large bowl. Add butter and coat it with flour using a spatula or bench scraper. Working quickly, cut butter into the flour with a pastry blender until mostly pea-sized pieces of butter remain (a few larger pieces are OK; do not over-blend). Sprinkle 4tbs chilled water over the flour mixture and cut the water in with a spatula or bench scraper. When water is fully incorporated, add more water, 1-2tbs at a time, and mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with drops of chilled water if necessary to combine. Shape into a flat disc, wrap in plastic and refrigerate for at least an hour, preferably overnight. Wrapped tightly, dough can be refrigerated for three days or frozen for one month.

Roll out to fit the bottom of the rectangle pan, just to the edges, not over. Use the scrap to create about 20-25 lattice pieces to fit the pan width and length.


RHUBARB CARDAMOM FILLING
Combine in a large bowl:
4 to 6 cups rhubarb that has been chopped, frozen overnight and then thawed and drained of all excess liquid (freezing helps to release excess water in the rhubarb)
3 tbs lemon juice
6 dashes of Old Fashioned or Angostura Bitters
3 whole eggs, beaten

In a separate bowl, sift together:
3 cups sugar
1 1/2 tbs ground cardamom
1 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp salt
5 tbs arrowroot (or cornstarch)

Combine the wet ingredients with the dry. Scoop into pie shell, with most or all of the liquid – do not make the pie too watery, but the rhubarb should be just covered in the liquid. Arrange lattice on top, crimp edges in.

EGG WASH
Beat together:
1 whole egg
2 tbs heavy cream or milk

Brush the top of the lattice with the egg wash and sprinkle with raw (or demerara) sugar. Bake on a half sheet pan at 350°F (175°C) for 30 mins, rotate and bake for another 30-40 mins, depending on the oven strength. Look for a golden brown colour in the crust, and for the filling to be set and bubbling over.

 

 

 

 

posted on June 15, 2012 by Nikole

comments: 23

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