recipe: coconut cream pie

Nothing screams summer picnic like a cream pie. Totally over the top, decadent, and sugary, it's American through and through. So what better dessert for Memorial Day yesterday than a Coconut Cream Pie.



The meringue was by far the best part of this recipe. It held together beautifully and peaked perfectly.



My filling didn't perform so well. But I'm thinking this had something to do with the fact that I took the pie out of the refrigerator mid-chill to photograph it in the 80 degree heat for 20 minutes.



Coconut Cream Pie

Filling
2/3 cup white sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk (I used one cup whole milk, one cup coconut milk)
3 egg yolks, lightly beaten
1 cup flaked coconut
2 tablespoons butter
1/2 teaspoon coconut extract
1 (9 inch) pastry shell, baked

1. In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and coconut extract until butter is melted. Pour hot filling into crust.

Meringue Topping

1/2 cup water
2 tablespoons white sugar
1 tablespoon cornstarch
3 egg whites
1/4 teaspoon cream of tartar
1 pinch salt
1/2 teaspoon vanilla extract
6 tablespoons white sugar

1. In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear (or about 5-6 minutes), stirring constantly. Remove from heat and set aside.
2. In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then add the 6 tablespoons sugar, 1 tablespoon at a time, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Use a big spoon to artfully peak the meringue topping if desired.
   
3. Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
   

I also toasted some coconut flakes in a preheated 325 degree F oven for about 11-12 minutes to sprinkle on top of individual pie pieces.

photo (s) of the day

My parent's Newfoundland named Lulu on a walk through Highland Park's flower gardens in Pittsburgh

recipe: radish, apple, and onion tart

Happy almost-Memorial Day! I've been enjoying the abundance of seasonal fruits and veggies in pie and tart form as of late. So it's no surprise that my Memorial Day picnic will be filled with produce stuffed inside of rustic crusts.

This radish, apple, and onion tart with peppered goat cheese and honey was to die for. I promise you, even though the combination isn't intuitively appealing, the taste is a knock-out. And because it's free-form (AKA shape the pie dough as you please), if you're armed with a good crust, it's really tough to screw it up.



Prepare your pie dough a few hours beforehand and let chill in the refrigerator for 2-3 hours before rolling out.



After your pie dough is rolled to approx. 12 inches diameter, thinly slice the green apple, radishes, and onion. (*Fill a large bowl with water and fresh squeezed lemon and place the sliced fruit and veggies in it until you're ready to place on the tart)



Make your goat cheese mixture (olive oil, goat cheese and pepper) and sprinkle over the middle of the dough, leaving approx. 2 inches around the edges.



Pile the apples, onions and radishes on the top of the goat cheese mixture.



Fold up the sides of the dough and drizzle honey over the toppings and sprinkle with pepper.



Bake at 425* for 20-25 minutes until the crust begins to brown.



Rustic Radish Tart
Original Recipe from Austin Gastronomist
(makes one, 9-inch tart)

Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup very cold unsalted butter, cut into small pieces
3-4 tablespoons of ice water

Filling:
4-5 oz. goat cheese
1 tablespoon freshly ground pepper
1/2 tablespoon olive oil
6 pink beauty radishes, tops and roots removed, sliced very thin
1/2 granny smith apple, cored and sliced thin
1/2 yellow onion, sliced thin
1 tablespoon honey
1 teaspoon salt

Egg Wash: 1 egg, beaten

Prepare pie crust: Put flour, salt and butter into a food processor fitted with the blade attachment. Pulse until mixture is crumbly and blended. (The largest pieces of butter should be about the size of green peas, completely coated in flour.) Add ice water one tablespoon at a time, continuing to blend dough, until its consistency is even. Form dough into a ball, wrap with plastic wrap, and chill in the fridge for at least an hour. The dough will keep in the fridge up to 48 hours, and in the freezer for about a month.

To make the tart: Preheat oven to 425 degrees. Prepare a cookie sheet with parchment paper. Stir together the goat cheese, olive oil and one tablespoon of fresh ground pepper. Slice onion, radishes and apple.

After the pie crust dough is chilled, roll it out on a floured surface until it’s about 11-inches across. Transfer the rolled dough to the prepared cookie sheet. Spread goat cheese mixture on the pie crust to within an inch or two of the edge. Top cheese with sliced onions, radishes and apples, then fold the edges of the crust over the toppings to create the tart shape. Sprinkle the tart with salt and fresh ground pepper. Drizzle honey over the fruits and veggies and brush crust with egg wash before baking for 20-25 minutes, until crust is golden brown and shiny.

green city market, chicago

I have a weak spot for farmer's markets. There's something so romantic, old-world, and quaint about them. So I feel especially lucky to live in a city that has a locally-sustainable and green farmer's market a mile or two away from home. Green City Market is truly a jewel and a must-see if you live, or visit, Chicago.


The market has everything from farm-raised eggs and cheese to wild flowers, dried flowers, fresh-baked loafs of rustic bread, gorgeous produce and herbs. Come with a recipe in mind or you'll endlessly wander around taking photographs and chatting with vendors (which is equally enjoyable).

photo of the day

The Ron Bennington cupcake from Molly's Cupcakes: Chocolate cake with peanut butter filling, chocolate ganache and crushed butterscotch topping.

recipe: raw vegetable salsa

I made my mother's signature salsa yesterday for lunch. It's clean, colorful, and the perfect compliment to a Spicy Black Bean burger from Morningstar... or just by itself by the spoonful.



Even red-meat-loving Richie enjoyed it.





My Mom's Vegetable Salsa

Ingredients
3 ripe tomatoes
1 yellow pepper
1 red pepper
1 green pepper
1 red onion
1 can organic black beans
1 bag frozen white corn (optional, I left this out above)
2 limes (juiced)
1-2 Tablespoons extra virgin olive oil
Bunch of cilantro
Salt and Pepper to taste

Chop the tomatoes, peppers, red onion and cilantro. Mix into a large serving bowl. Drain and rinse black beans and add to the mixture. Add frozen white corn to mixture. Squeeze the juice out of the two limes and add the lime juice and olive oil to the salsa. Add salt and pepper to taste. Serve immediately or refrigerate for a few hours before serving.

apple, pear and fennel towering salad

The simple and sweet combination of apples, pears and fennel make the perfect summer salad.



This salad is laughably easy to make, but offers a beautiful presentation of colors and textures that would work perfectly for a summer picnic or gathering.


*Tip: When slicing the fruit, have a large bowl nearby filled with water and fresh squeezed lemon juice. Throw the fruit into the lemon water to prevent browning before assembly.



Fennel, as an ingredient, has always been a bit mysterious and intimidating to me. But this recipe was the perfect gateway and I was so drawn to the licorice-smelling bulb that I'm planning on incorporating it into my cooking much more often.



Apple, Pear and Fennel Salad

By Aran Goyoaga of Cannelle Et Vanille

Original Recipe

makes 3-4 servings

2 apples, thinly sliced
2 pears, thinly sliced (use 3 pears if on the smaller-side)
1 fennel bulb, cored and thinly sliced
1 cup fresh watercress or micro-greens
1 lemon, juiced
1 Tbs apple cider vinegar
1/4 cup olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper

In a large bowl, combine water and the juice of 1 lemon. Thinly slice the apples, per and fennel and place the slices in the water immediately after to avoid oxidation. To make the vinaigrette, whisk together the apple cider vinegar and olive oil. Stack the sliced vegetables and garnish with watercress leaves. Season with salt and pepper and drizzle the vinaigrette on top.

photo of the day

This pretty peely bark runs rampant on the local birch trees and makes the most lovely patterns.

in season: raspberries

Sure, raspberries are an antioxidant powerhouse filled with tons of wonderful vitamins and minerals that your body will love. But even more than that, they are so darn good when paired with dark chocolate.





And just like that, you have the perfect Saturday afternoon treat.





This could also be the most amazing topping to a scoop of vanilla bean ice cream.

a beautiful day in the neighborhood

I am in the honeymoon stage of spring. In the sense that when I walk out the door in the morning, the warm and comforting breeze is surprising and new to me. My mind and muscles, still trained to brace for the great outdoors, tense as they know they'll have to work hard to keep my extremities warm and my thoughts hopeful.

As of late, they relax as I take a deep breathe of warm air and realize they won't have to work so hard for the next few months.

Taking advantage of this still-surprising warm has come easy. Walking around my Chicago neighborhood and admiring landscaping and architecture could keep me occupied for hours.

peach blueberry blackberry pie

I went to the market yesterday and the peaches, blueberries, and blackberries were in abundance and ridiculously cheap. So, of course, I bought way too many. Upon arriving home, I had already decided upon making a pie.



Before you begin preparing a pie filling, whip up the pie dough crust and throw it in the refrigerator to chill for about 30 minutes. I use this recipe and swear by it's ease.



This recipe calls for peeled peaches and unless you get the perfectly ripe peach, I always think peeling is a pain.

As a trick, boil water in a large pot and throw the peaches in for 30-60 seconds depending on ripeness. Take them out and transfer immediately to a bowl full of ice (stops the cooking). After about 2 minutes, take them out of the ice water and peel them with ease.



A good crumble recipe can cover a multitude of pie sins.





Peach Blueberry Blackberry Pie with Crumble Topping

Filling

1 pound of ripe peaches
1 pint blueberries
1 pint blackberries
1/4 cup sugar or Splenda
1/2 lemon, juiced
1 teaspoon lemon zest
1 1/2 tablespoons tapioca or corn starch
1/2 teaspoon cinnamon
Pinch of ground allspice

Oatmeal Crumble Topping

1 cup rolled oats
1/2 cup packed light brown sugar
6 tablespoons all-purpose flour
8 tablespoons unsalted butter, cut into pieces
Sprinkle of cinnamon
Sprinkle of salt

Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven. Toss the fruit with the sugar, lemon, zest, spices, and tapioca or corn starch. Pile the fruit into the pie shell. Combine the oats, brown sugar, flour and spices and then add the unsalted butter pieces until the butter is coated and the mixture is crumbly. Spread over the fruit mixture and bake for 40-45 minutes. Let pie cool for at least 1-2 hours before serving.

eye candy: interior design genius

Anyone that has ever stepped foot in an Anthropologie store has seen the intricate and inspired decorating genius of the store's interior designers.

Unlike most retailers that feature cookie-cutter storefronts and interiors, each local Anthro store is unique and artful, making their stores a design-lover's destination spot.

They defy the odds of what can, or should, be done within a space (see table and chairs below) and border on the magical. And their color palettes...*swoon*.
In addition to the amazing decorating and design, their clothing are equally stunning. This season's Spring dresses, albeit being the cost equivalent of a month's rent, are lovely.

Browsing their stores can inspire great DIY projects (like the lamp stands below) and give a general surge of creativity with utilizing a space.

a sandwich to love

Ah, the simple beauty of a sandwich. The joining of greens, protein, and a tasty spread between two rustic hearty pieces of bread is tough combination to beat.



For the toast, I used cranberry walnut bread from Whole Foods.



And organic turkey, sun-dried tomatoes, arugula, heirloom tomatoes, micro-greens, yellow sweet pepper, and hummus for the inside.



The result was bursting with color and flavor, highlighting many in-season vegetables, while also providing the essential proteins and carbs to keep you going strong all afternoon.

may cut flowers

The month of May welcomes one of my all-time favorite flowers...the peony. The peony has to be one of the most wonderful flowers to watch evolve. You buy them in tight circular buds and a bloom slowly opens, then opens a little more, then opens so wide the petals have nowhere to go but back dive gracefully into a bloom-bursting oblivion.

Between you and I, the best place I've purchased peonies is Whole Foods. Despite their steep food prices and 'Whole Paycheck' reputation, their cut flowers are surprisingly reasonably priced. The types in the photograph below are semi-double and double peonies.

a pitt stop

I spent the weekend in lovely Pittsburgh for Mother's Day. Defying the grim weather forecast, it was filled with sun and warmth. Family, yummy food, and a little therapeutic weeding in the garden with my mother was just what the doctor ordered.

what I'm into lately: portlandia

I am really digging IFC's new-ish series Portlandia. The witty and smart writing by Fred Armisen and Carrie Brownstein (also the show's stars) will make you laugh...and then be self-conscious about being a 20-something hipster.

from the garden

My cool-weather-loving spring blooms had a good run, but as the warmer weather slowly slinks in, the ranunculus and garden roses are starting to wither. So I've brought them indoors to die a gloriously fragrant death.



feast your eyes on these lovelies.







I may never leave my room.