I haven’t tried making a pie in a while, and frankly, I felt it was time to try again, especially with the strawberries and peaches at the height of their season. It didn’t exactly turn out amazing (fumbling around with thawing pie crusts and super juicy fillings translates into a sudden cobbler transformation), but it’s good for a first try. Plus, it’s generally an amazing flavor combination – warmed, honeyed peaches and strawberries, with just a dash of bourbon and vanilla. 

Honey Strawberry Pie

Ingredients

  • 2 frozen pie crusts (one for the bottom, and one for the lattice top or whatever you can manage) (if you want the recipe for the crust as in the original recipe, click the link above)
  • 5 fresh sliced and pitted peaches (roughly 5 c)
  • 2 c strawberries, halved and hulled
  • 1/3 c dark brown sugar
  • .5 c flour
  • 2 T honey
  • 1 T vanilla extract
  • 1 T bourbon
  • 2 T butter, sliced thin
  • 1 beaten egg
  • sugar, to sprinkle

Line the bottom of your pie plate with the crust. Toss together your peaches, strawberries, dark brown sugar, flour, honey, vanilla extract, and bourbon, and then spoon the filling into the pie plate, being sure to get all the juices. Add the thin butter slices over the top. 

Place the top crust over the top of the pie – if you can make a lattice, go for it! Otherwise, just crimp the edges on, and be sure to cut vents in the crust. (I tried to lattice it. It didn’t go very well.)  Brush the crust with the beaten egg, and then sprinkle the sugar on top. 

Chill the pie in the fridge until it’s firm, usually about 1 hour, but up to several days in advance. 

When you’re ready to bake the pie, preheat the oven to 350. Once heated, place the chilled pie on a baking sheet, in the oven and bake for 45 minutes, until the juices are bubbling and the crust is a good golden brown. Let the pie cool, and then om the nom out of it!

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This is a lovely little breakfast sandwich – there’s a bit of assembly involved, and I’m not sure if I could manage it in the mornings before work (though I’ll try it one of these days), but it’s definitely worth it. If you can get some good strawberries, prosciutto, and brie, you’re all set. Just a lovely little sweet taste of summer, this.

Strawberry, Basil, and Crispy Prosciutto Breakfast Sandwich

Ingredients

  • 1 croissant, halved
  • sliced brie to taste (I used a bunch of apricot jam layered brie that a farmer at one of the farmer’s markets makes)
  • 2 slices prosciutto
  • 2-3 medium strawberries, hulled and sliced into circles
  • 1 egg
  • basil leaves to taste, torn
  • honey, to drizzle

Preheat your oven to 450. As it preheats, line a baking sheet with parchment paper, and layer your bottom croissant (make sure it’s thick) with the brie and strawberries, and place the prosicutto slices just to the side of the croissant. Once the oven’s heated, bake for 8 to 10 minutes (I believe picture 2 was after 8 minutes), until your brie is good and melty, and the prosciutto is crispy. 

While the bottom half of the sandwich cooks, cook your egg to your preference (I typically go for sunny side up eggs). 

Once the bottom half is done, drizzle the strawberries lightly with honey, layer the crispy prosciutto and egg, and then sprinkle with more salt, pepper, and honey. Lay the torn basil on top, put the croissant top on, and then tuck in!

So, our DM was down in Florida the last two weeks, and they accidentally bought too many strawberries back on the way home. TLDR we had a session on Friday night, and I am now the proud owner of 2 lbs of super ripe Florida strawberries. Have some ideas for the rest (strawberry lemon cake here I come), but the boy and I haven’t done waffles in a bit, and this was lurking in my to-make pile, so I decided to push this up and make these Sunday night.

Good life choice, that. Browned butter plus roasted strawberries = holy yes. This was originally a pancake recipe, and I think they may have been a bit thicker than I was expecting when I cooked them – any tips for thinning out the batter?

Roasted Strawberry Browned Butter Waffles

Ingredients

  • 1.5 c sliced strawberries
  • (original recipe recommended roasting with olive oil, I think I’ll just let them roast in their own juices next time)
  • half a stick (.25 c) unsalted butter
  • 2 c flour
  • 1 T sugar
  • 2 t baking powder
  • .5 t cinnamon
  • pinch sea salt
  • 2 t vanilla extract
  • 1 egg
  • 1.25 c milk

Preheat your oven to 375. Take your sliced strawberries, spread them in an even layer in a baking dish, and roast for 20 to 25 minutes, until juicy and caramelly. 

While the strawberries finish, heat a small pot to medium high heat and brown your butter, melting it and whisking it until small brown bits start to form in the bottom (see pic 2 and 3 for what that looks like). Remove the butter from heat and set aside for later.

Meanwhile, mix together all your dry ingredients. In a smaller bowl, whisk together the vanilla extract, egg, and milk, before pouring it into the dry ingredients and mixing until just barely combined. Then, pour in your browned butter, and a quarter of the strawberries and their juices. (The recipe recommends thinning with additional milk, but I tried that, and I think I may have thickened it somehow??)

Preheat your waffle iron, cook according to directions, and then top with the remaining roasted strawberries. 

This recipe, just on general principle, is pretty fantastic. Roasted berries, brie, and a balsamic maple vinaigrette – can’t really go wrong there. However? Do this right when you’ve got strawberries, blueberries, and blackberries at the farmer’s market concurrently, and I’m pretty sure this will blow it all out of the water. (Also be sure that your berries are cooled when you mix the brie in, the triple cream I used ended up melting into the berries and juices. Not that I’m complaining.)

A brief side note: I find both quinoa and kale to be overused and overpriced, so unless they really add something to a meal, I usually tend to omit them. This is one of those cases in which I did. If you’d like this recipe with the original kale and quinoa, click the linked recipe below!

Roasted Berry and Brie Salad

Ingredients

  • assorted berries, in whatever quantity you’d like (used a combination of strawberries (hulled and halved), blackberries, and blueberries at a 2:.5:1 ratio)
  • olive oil
  • sugar (used brown sugar to 
  • sea salt
  • fresh cracked pepper
  • 4 oz brie (I used a triple cream, Delice de Bourgogne)
  • 2 T olive oil
  • 2 T balsamic vinegar
  • 1 T maple syrup
  • 1 T whole grain mustard

Preheat your oven to 400, and line a baking tray or glass pan with foil. Take your berries, toss them with olive oil and sugar to coat, and sprinkle with sea salt and fresh cracked pepper to taste. Put them in the pan, and roast for about ten minutes, until slightly softened. LET THEM COOL. Seriously, do this, or the brie will melt into the juices (which isn’t a bad thing, per se, but if you want the cheese to remain whole, let the berries cool.)

Once your berries are cooled enough, put them into your serving or storing container, and cut your 4 oz of brie into small chunks, and put it into the berries, tossing lightly to combine. 

To make your vinaigrette, combine the olive oil, balsamic vinegar, maple syrup, and a bit of fresh cracked sea salt and pepper, and whisk together to combine. Pour the vinaigrette over the salad, toss lightly again to coat, and then enjoy your ridiculously awesome summer dish!

Notes for future: keep brie separate until the last possible moment prior to serving, make in smaller quantities. 

So, big life news here: I’m about to move down to Chicago in… a little bit over two weeks. so I’m mostly going to be focused on cooking down my fridge, and sticking to mainstay recipes rather than doing new stuff. So, this blog might go dark for a little bit while I move.

That doesn’t mean I can’t dig out an old recipe that I somehow forgot to post (derp). This was a recipe I submitted a few montsh ago to a grilled cheese contest, never heard back, so I’m gonna write this up and hope for the best for the future. Because, I’m gonna be real – this is one of the most amazing grilled cheeses I’ve had, ever.

Red Black and Blue Grilled Cheese
Makes 1 sandwich

Ingredients

  • sourdough bread, two slices (I used a sliced loaf of Stella’s sourdough bread, fantastic)
  • deli rare roast beef (I used about 2 slices, do to your taste)
  • small handful of strawberries, hulled and sliced
  • sprinkle of sugar
  • blue cheese (I used several slices off of a chunk of Hook’s Blue Paradise, crumbles or slices work fine here, do to your taste)
  • butter

First, preheat your oven to 375, take your sliced strawberries, put them in a small ramekin, sprinkle with sugar, and then roast the strawberries for about 8 minutes, until they’re soft. Remove from the oven, and let them cool a bit. 

Meanwhile, take your sourdough slices, and layer between them, in order: your deli rare roast beef on bottom, your blue cheese in the middle, and the roasted strawberries and their juices on top (so that it looks similar to the photo up there). 

Take a small pan, and melt a small pat of butter over medium heat, while buttering the outsides of the sourdough slices. Once the butter is melted, add the sandwich, and grill for about five minutes on each side, until the bread is a nice golden brown and the blue cheese melts. 

And then, enjoy the gloriousness of this grilled cheese. You could also probably add a drizzle of balsamic to make it even more amazing. 

venneh:

justaweekendchef:

So, I went to the farmers market this morning, not in the least because my garden has been abjectly failing because of the heat – only the garlic, basil, ginger, and mint are holding on, and just barely at that.  And lo, one of the stalls a) took cards, and b) had strawberries at a pretty reasonable price – $4.50/qt.

So, entirely reasonably, I got three quarts of strawberries.

So, you must be wondering what the hell I’m going to be doing with that much strawberries, and how the hell they’re going to stay good long enough for me to be able to do anything with them.

Well, you’re gonna be seeing a hell of a lot of strawberry recipes in the near future, that much is for sure.  Including further down in this post.

But how they’ll stay good enough for me to be able to do anything with them for about a week ago is a little trick I learned last year.

What you do is combine one part apple cider, or white, vinegar, to 4 parts or so water.  In my case, what I did was fill up most of a storage container with water, and then top it off with apple cider and white vinegar (see the first pic).  The wash keeps the berries in the fridge for at LEAST a week, if not more.  I ran it on my tomatoes (cherry and full sized) that I picked up today, too, cause I want to see if it’ll work on them, too.  Odds are high it will.

And today began my strawberry odyssey – with strawberry infused vodka.  Which, in my experience, can only end in the best of ways.

Here’s how you make it – take two cups of strawberries, hulled and halved.  Put them in a quart jar (or in two smaller jars, whatever works best, just so long as it seals).  Pour two and a half cups vodka over them.   Put in a dark place to infuse.

And then check on them in a week, and drink.  😉

So, now you have your strawberry vodka.  Surely you’re wondering what to do with it next.  Well, here’s your answer:

Strawberry vodka lemonade with mint.

Doubt me? Here’s a testimonial from a friend about the awesomeness of this drink.  She’s not kidding about how deadly this is, though; me and some friends went through my first jar of vodka with this recipe in a night and we all had killer hangovers the next morning.

How do you make it? Muddle the mint at the bottom of the glass, pour about a third to a half of whatever cup you’re putting this in with the strawberry vodka, then fill it up with your lemonade.

So this recipe will always be one forever etched in my mind, as it was the one where I found out how to handle an oven fire. (The pictured oven? It’s almost forty years old, near as I can tell.  It’s always run 25 degrees hot at minimum, and lately, it’s been smoking when I use it at higher temperatures.) When I preheated the oven, it seemed to be smoking more than usual – when I opened the oven, there was a small fire on the bottom.  After a quick moment of panic and googling, I learned how to put out the fire.  Gonna share it below, just in case you ever need to put out an oven fire.

1. DON’T OPEN THE OVEN – oxygen only feeds the fire. Let it burn itself out.

2. Turn off the oven and let it sit.

I only opened the oven one more time to see if it had burned out, and almost fed it further. But after that, I just let it sit and when I opened it next, it had burned out. 

The good that came out of this was that I learned how to clean my oven, and that in talking to the landlord about it, I got him to replace it with a gas oven that’s coming this Wednesday. I’ve only cooked with it twice since then, and frankly, I’ve only gotten worried at any temps that are above 400.  It hasn’t set on fire since, at least, so small miracles.

…Anyways.  They’re very good scones!

Strawberry White Chocolate Scones
Makes 8 scones

Ingredients

  • 2 large eggs
  • 3 T milk
  • 1 T vanilla extract
  • 2 c flour
  • 2 T sugar
  • 2 t baking powder
  • .5 t salt
  • 5 T frozen butter
  • 1 c sliced strawberries
  • 1/3 c white chocolate chips

Frosting

  • .5 c powdered sugar
  • 1 T vanilla extract
  • 1 T milk

Mix together your dry ingredients in a large bowl, and mix together your wet ingredients except for the butter and strawberries and white chocolate in a separate smaller bowl. I accidentally switched the bowl sizes, but it still works.  Take your frozen butter, and grate it into the dry ingredients, and mix it together until the dry ingredients clump like wet sand.  Slice your strawberries into small slices, and then add them and the white chocolate to your wet ingredients. Then combine the wet and dry ingredients, until you have a single ball of dough; don’t be afraid to work extra flour into the dough if it’s too damp.  

Take your ball of dough, put it on a well floured surface, and flatten it into a circle that’s about an inch and a half thick. Divide it into eight wedges, and preheat the oven to 450 (425 on my oven). Bake for about fifteen minutes, until golden brown. 

While your scones bake, whisk together your powdered sugar, vanilla extract, and milk until you have a glaze. Once the scones are down, put them on a rack to cool, and as they’re cooling, drizzle them with the glaze.

And then, enjoy!