So, I asked my son if he wanted strawberries because they are in season and on sale at the supermarket. He said no, we don’t eat them fast enough, and they go bad. I told him I would make some kind of dessert, and bought not one, but two containers of lovely red, ripe strawberries.
When you are going to buy strawberries, check them carefully. Thoroughly look them over, especially on the bottom, where an errant bruised one is oozing fluid and making the others near it go bad. Also check that their top part of the fruit is red, not pale green. If it’s pale green, the fruit is not ripe and will be tasteless.
After you get your berries home, unless you intend to eat them immediately, just put them in the refrigerator. Do not wash them! When you wash them, they will go bad quickly. If you must wash them, then let them dry in a single layer on a paper towel on a sheet pan, before putting them in the refrigerator.
You will enjoy this pie. You can buy a pre-made graham cracker crust, or you can make one yourself. I have a container of graham crumbs, so I make mine. I will put the recipe for the graham crust in as well.
Nothing like fresh strawberries with sweet balsamic vinegar to bring out their bright flavor. This makes a great summer pie. If you don't feel like turning on your oven, use a pre-made graham cracker crust.
For the Crust
1 1/4 cups graham cracker crumbs
1/2 cup unsalted butter, melted (1 stick)
1/4 cup sugar
For the Filling
1 can (10 oz) Sweetened Condensed Milk
1/4 cup Lemon Juice
1 teaspoon Balsamic Vinegar
4 cups Strawberries sliced
For the Topping
1 cup Whipping cream
2 tablespoon Sugar
1/2 teaspoon Vanilla extract
Preheat the oven to 350. Prepare the pie crust by combining all the crust ingredients together, then turning them into a pie plate. Use the back of a measuring cup, or a glass to flatten and evenly distribute the crust. Bake the crust in the preheated oven for 8 minutes, remove and set aside to cool completely.
To make the filling, combine the lemon juice, vinegar and condensed milk, stir til thickened, a few minutes. Put the strawberries in with the milk mixture and toss completely. Fold that into the pie shell.
Refrigerate at least one hour. Put the bowl you are going to make the whipped cream in the refrigerator at the same time.
To make the topping, have ready a chilled bowl. Put the cream in the bowl and start beating it. Add the sugar and vanilla and continue beating until stiff peaks form.
Spread the whipped cream on top of the pie and serve immediately. Refrigerate left overs, if you are lucky enough to have any.
Make sure the berries are completely dry when doing this. You can either slice or half the berries, depending on their size.
I used to make bread every week for my roommate who didn’t think a meal was complete without bread. I haven’t been making bread lately, but I have been making pizza dough and Calzone. Now that I have a working Kitchen Aid Classic stand mixer, I can make as much bread as I like.
I don’t usually do things that are complicated, and when I started making this bread, I thought it would be complicated, but, in truth, it wasn’t. If this is your first time making bread, you might be intimidated by this, but trust me, it’s going to be okay.
Wow! Was I tired when I finished the last egg last night. It seems I have been doing nothing but decorating eggs since Thursday afternoon. But, that’s okay, I really enjoy doing it. I love looking at the completed tablescape and seeing all the decorated eggs. But, maybe the best part of this was that it cost me virtually nothing. I was able to re-purpose two ancient under shirts, one badly stained white school shirt, a host of silk ties, left over accumulated “bling”, and onion skins that had collected in my dry goods drawer.
When Spane was a little, little guy, the counter of the corner store had lovely Easter eggs on it. I had never seen eggs like that, and when I asked the owner how they were made, she said, in halting English that the eggs were dyed with onion skin. I was hooked, and finally took pictures of my creations in 2010. Continue reading →
I have always loved clam chowder, that is good clam chowder. The stuff that comes in the can, even the expensive stuff that comes in a can, just cannot compare to soup you make yourself. Homemade soup is just richer and tastier.
On Fridays, I usually spend time with my good friend and we talk about the current political climate. Well, the weather climate was so bad that we decided not to meet. I was out already in it, and I mean, it was cold, and very windy. The wind was so strong, I actually had to take cover under an awning and I thought it was going to bowl me over. I think this is one of the worst winter storms Los Angeles has had, at least in my many years here. When I got home, I was cold and wet and wanted something warm that would stick to my bones. Although I had originally planned on Lentil Soup with Cilantro, it just didn’t seem like it was a rib sticking as I wanted, and I decided on Hearty Clam Chowder instead.
I am going to make another cold weather dish, Boston Baked Beans, with the rest of the salt pork that I used in the Hearty Clam Chowder. Looks like I am prepared for this rainy winter in Southern California.