Meatballs... and Raspberry Tarts

"These meatballs are really good!"

I never, never thought I'd hear those words come out of his mouth.  And as one who loves a good meatball or meatloaf, I was delighted.  Carsten found this recipe at the ever-trusted smitten kitchen, and it is definitely a keeper.

We've made them twice now, and it seems like spaghetti and meatballs will continue to be our go-to dinner menu when we have a couple over for dinner, and had enough time to cook together.  The boys are in charge of making the pasta - they've got it down to a fine art, so who am I to come in and mess that up?  And the girls are in charge of the meatballs and sauce.  The guys can cover the salad, and the girls are all over the dessert.  Dessert is, after all, my favorite part to make.

This time, we had the Sharps over for dinner, and for dessert we made raspberry tarts.  I finally got to pull out the cute little individual tart pans that Mom got me a while ago.  I'd been waiting and waiting for the perfect opportunity to use them :)  I just threw together a whole wheat pie crust, then Michelle and I filled the tarts with a combination of whipped cream, mascarpone cheese, a couple spoonfuls of an italian sparking wine, a tablespoon of powdered sugar, and some lemon zest.  Then we piled them with fresh raspberries.  Yumm.

But as good as dessert was, the fresh pasta and homemade meatballs were the star of the evening.

Ingredients
serves about 8
1 lb lean ground beef
1 lb italian sausage (unwrapped)
3-4 slices bacon
1 1/4 cup bread crumbs
1/3 onion, finely chopped
2 cloves garlic, minced
1 egg
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
pinch salt
1/2 teaspoon freshly ground black pepper, or more to taste
1 teaspoon onion powder

Procedure
In a large skillet, cook the bacon until almost crispy.  Set the bacon aside to cool, leaving the grease in the pan.  Finely chop the bacon, and combine it with the ground beef, italian sausage and breadcrumbs.  Mix with your hands until well combined.  In the bacon grease, sautée the onion and garlic, then add to the meat mixture, again leaving the grease behind in the pan.  Whisk the egg, then add it to the meat, along with the parsley, Parmesan cheese, salt, pepper and onion powder.

Form the meat into 2-inch balls.  Set the pan with the bacon grease over low heat, and add as many meatballs to the pan as you can, without having any touching each other.  Cover, and let them cook for a couple minutes on each side.  You want them to brown, but you also want them to cook fully before they burn on the outside!  When cooked, remove from the pan and let drain on a paper towel.  Continue cooking in batches until all meatballs are cooked.



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Berry Mascarpone Cream Tart

I've put off posting this for far too long.  Mostly because the task of actually writing out the recipe has just been too daunting.  But it was far to delicious and memorable not to post here, so I'm going to give the most brief recipe possible (sorry!).  I found the recipe over at Apt. 2B Baking Co. and it looked like exactly what I was craving.  Something sweet, but light and fruity.  And beautiful.  Yossy's photographs of her tart are absolutely gorgeous.  Carsten keeps telling me I should take some food photography lessons, or at least read a few books about it.  Maybe I should give it some more thought...

Anyway, I made this tart for Ana's birthday.  I didn't use the crust from the recipe, because I had a left over pie crust in my freezer.  My crust was extremely crispy and flaky, (baked in a buttery flaky crust!), but probably completely different than the shortbread crust in the recipe.  In other words, make this tart in whatever crust you want, and it will be delicious!

So, instead of writing out the entire recipe, I'll just direct you here.

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Pies: Strawberry Rhubarb and Apple

 
Fall is here.  Or at least the pumpkin lattes have returned to Starbucks and school is starting up again.  Orientation - the same old boring lectures from last year and the year before - began this week, and Carsten and I thought we had better mark the end of (my) summer with something fun.  So Saturday we hosted a bbq, in honor of summer ending.  Friends, good bbq, food brought by all, ice cream sandwiches made by Clare, another good girls vs. boys round of jeopardy, and some all-American pies: the perfect way to end summer with a blast.

I decided to try a new recipe for the pie crust, even though I was really happy with how the last one turned out.  Both pies were absolutely delicious.  I had pie the next morning for breakfast.  And then again later that day for lunch.  If I hadn't sent people home with leftovers, this would have continued for far too long ;)  thanks to smittenkitchen, where I found both wonderful pie crust recipe (which came from America's Test Kitchen), and a delicious apple pie filling recipe.  Having never before made a strawberry rhubarb pie, I searched for recipes until I found one that looked promising at epicurious, which I referred to just for the pie filling.

The only changes I made to the recipes were out of necessity.  As I was putting together the pie crusts, not only did I finally come to the conclusion that I will buy a food processor next time I go to BB&B, but I ran out of flour. Sigh.  I was so close.  In the end, I substituted just 1/4 cup of whole wheat flour into each pie crust, and to my relief, it tasted wonderful.  In fact, I will probably do it again in the future.  The crust was amazing.  It was also necessary to substitute whole wheat flour for normal flour in the filling of the apple pie, and as the grocery store didn't have McIntosh apples in stock, I grabbed Gala instead.

Lattice Pie Crust (non-lattice ingredients in parentheses)
Ingredients
3 cups unbleached all-purpose flour (2 1/2 cups, non-lattice)
1 tsp salt
2 Tbs sugar
7 Tbs all-vegetable shortening, chilled (8 tablespoons, non-lattice)
10 Tbs unsalted butter, chilled, cut into 1/4-inch pieces (12 tablespoons, non-lattice)
10 Tbs ice water (6 to 8 tablespoons, non-lattice)
eggwash: 1 egg and 1 tsp water

Procedure
Pulse flour, salt and sugar in a food processor fitted with steel bald until combined. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl.
Sprinkle 8 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if it will not come together. Divide dough into two pieces, one slightly larger than the other. (If possible, weigh pieces. They should register 16 ounces and 14 ounces.) Flatten larger piece into a rough 5-inch square and smaller piece into a 4-inch disk; (If for a non-lattice, double crust pie, these pieces should be even in weight and both round) wrap separately in plastic and refrigerator at least 1 hour or up to 2 days before rolling.
Note: Since I haven't yet purchased a food processor, I did this by hand, using a pastry cutter.  If you use this method, it takes a while longer, so it's harder to keep everything as cold as it needs to be.  So to make things easier, combine the dry ingredients in your mixing bowl, and chill it in the freezer, along with the shortening, for about half an hour.  This will keep your crust from getting too warm while you work it.

Apple Pie Filling
Ingredients
1 1/2 lbs Granny Smith apples, about 3 medium
2 lbs McIntosh apples, about 4 large (I used 1 1/2 lbs Gala apples)
1 Tbs juice
zest of 1 lemon
3/4 cups plus 1 Tbs sugar
 2 Tbs all-purpose flour
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice


Procedure
Adjust oven rack to lowest position and heat oven to 500°F.  Remove larger disk of dough from the refrigerator, and roll dough on lightly floured work surface into a 12-inch disk. Transfer the dough to a 9 1/2-inch deep dish pie pan by rolling dough around rolling pin and unrolling over the pan or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Working around circumference of the pan, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of plate in place; refrigerate dough-lined pie plate.

Peel, core and cut apples in half, and in half again width-wise; cut quarters into thin slices and toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, salt and spices. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.

Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut a few slits in the top of the pie. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.

Place pie on a baking sheet into the oven and lower oven temperature to 425°F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 35-45 minutes longer.  Transfer pie to wire rack; cool until just warm to the touch, at least 3 hours.
Note: I used the non-lattice approach for the apple pie, as smittenkitchen said the lattice tends to make her apple pies too dry.  But since Strawberry Rhubarb can often bee very runny, I deicded to use the lattice approach for that pie.

Strawberry Rhubarb Filling
Ingredients
3 1/2 cups rhubarb, cut into 1/2-inch pieces (about 1 1/2 pounds untrimmed)
1 lb strawberries, hulled and halved (about 3 1/2 cups)
1/2 cup brown sugar, packed
1/2 cup sugar
1/4 cup cornstarch
1 tsp ground cinnamon
1/4 tsp salt

Procedure
Combine all filling ingredients in a large mixing bowl, and toss to coat the fruit evenly.  Prepare the pie as in the procedure above.  To make a lattice pie crust, see instructions here.

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Cherry Pie take 2

No better excuse to make a pie than a church picnic.  And no better excuse to have a church picnic than "we don't have a building to meet in today."  It did sprinkle on us a little, but in mid July in Redlands, it was much appreciated and welcomed weather.  What a fun Sunday morning!

Last time I made a cherry pie, Carina, Jamie, Mom and I all did it together.  Or at least we did all the cherry picking and pitting together.  Standing around the kitchen counter together at home in Eugene.  And it was for a picnic then too, just a fun small family picnic.  This time I had to do the cherry pitting by myself, but it's really not too bad.  I used cherries from Trader Joes, and only had trouble pitting three of them (even without a cherry pitter!)

I know my first recipe was delicious, but I decided to try a new one, just for fun.  It too turned out wonderfully.  I pretty much followed the recipe I found here at Chic Eats, with slight adaptions here and there.

Ingredients
For the pie crust
2 1/2 cups unbleached all-purpose flour
1 tsp salt
2 Tbs sugar
2 1/2 sticks cold unsalted butter cut into small pieces
1/4 cup vodka
1/4 cup cold water
ice

For the filling
2 red plums
2 lbs fresh cherries
1/3 cup sugar
1/8 tsp salt
juice of half a lemon
2 tsp brandy
4 Tbs corn starch
1/2 tsp ground cinnamon
1 egg, lightly beaten with 1 teaspoon of water

Procedure
Place a large mixing bowl in the freezer.  Combine cold water and vodka with a few ice cubes, and place in the fridge until you need it.  In a small mixing bowl combine 1 1/2 cups of the flour with the salt and sugar, and place in the freezer for a few mintues, to keep very cold.  In a food processor, process the flour mixture. Add the cold butter and process until the butter is in small, pea size clumps.  Pour dough mixture into the large, cold mixing bowl, and add the remaining flour.  Mix with a rubber spatula.  You don't want to use your hands yet, or the dough will get warm!
Add 1/4 cup of the water vodka mixture, and mix with the rubber spatula.  Press and fold the dough to incorporate all the wet ingredients.  Continue to add the water vodka mixture one tablespoon at a time, until there is no more dry powdery flour.  There will still be many many small crumbs, but they will look moist.  At this point, use your hands to push dough together in a solid clump.  Work quickly, and DON'T mix the dough any further.  Simply press it together.  Divide the dough into two equal portions, pat into disks, wrap in plastic wrap, and refrigerate for at least 45 minutes (up to 2 days).

Halve and pit the cherries.  Since I don't own a cherry pitter, I pimply run a small knife around the pit of the cherry, and twist to separate the two halves (as if I were cutting a peach).  The it's surprisingly easy to grab hold of the cherry pit and twist to remove it.  Combine 1 cup of halved cherries with the two peeled and pitted plums in a food processor. Process until smooth.  In a bowl combine the puree, remaining halved cherries, lemon, sugar, salt, brandy, corn starch, and cinnamon. Toss gently to combine.  Cover and refrigerate until you are ready to assemble the pie.

To assemble, remove one disk of dough from the refrigerator and roll it out on a well-floured surface. The dough may be sticky, so be generous with the flour, and ref-lour your surface often!  You want it to be about 12 inches in diameter.  I gently fold the dough in half, then in half again, and lay it into the pie pan before unfolding.  You may also roll the dough loosely around the pin and unroll it over your pie plate. Gently make sure the dough is settled into the corners, then trim the edges, leaving 1/2 to  3/4 inch overhang. Refrigerate for 40 minutes.

Remove the second disk of dough from the fridge, and roll it out in the same manner.  Pour all the cherry mixture - juice and all - into the pie pan, then lay the second crust on top.  Trim the edges, this time letting the top crust extend about a 1/2 inch beyond the bottom crust.  Tuck the top crust under the bottom, and pinch to seal the two together.  Flute the edge to make it pretty, and using a shard knife, cut 5 slits in the top of the pie to help keep the pie from bubbling too much.  Brush the top with the egg wash.  (I forgot this last step, and it turned out beautifully anyways).

Preheat the oven to 400 degrees, place the oven rack near the bottom of the oven, and place the pie in the freezer for 20 minutes.  (It also would be smart to put a pan or some aluminum foil under the rack where you'll put the pie - just in case it bubbles over.  I put my oven racks on the lowest two shelves, with the aluminum on the bottom one).  Bake at 400 degrees for 30 minutes, then turn down the oven to 350, and bake for another 40 minutes or more - until the crust is deep golden brown.  Let cool for about an hour before serving.

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Greek Honey Pie

Ingredients
an uncooked pie crust
4 eggs
1/4 cup sugar
1 Tbs flour
1/4 cup honey
1 15 oz. container ricotta cheese
1/2 tsp cinnamon

Procedure
Pre-heat oven to 350 degrees. In an electric mixer mix eggs on high for ~2 minutes. Continue mixing while adding the sugar, flour, honey, cheese and cinnamon, in turn. Put pie crust into a greased 9 inch pie pan. Pour batter into pie crust. Bake for 50-55 minutes, until center is set and edges are a golden brown. Let cool before eating.

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Recipe adapted from allrecipes

Simple Oil Pie Crust

Ingredients (makes 2)
2 3/4 cups flour
1 tsp salt
1/2 cup oil (vegetable, olive, soy, anything really)
1/2 cup cold milk (use cold water in a bind)

Procedure
Mix it all together. Divide in half. Form each half into a ball. Roll it out between two sheet wax paper. Store in freezer in plastic bag or use immediately.

Chloe's Chocolate Pecan Pie

Ingredients

For Crust
1 cup flour
1/3 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup chilled butter, sliced

For Filling

3/4 cup white sugar

1/4 cup brown sugar (unpacked)

3 large eggs

1/2 cup dark corn syrup

3 Tbs butter, melted

2 tsp vanilla

1 1/4 cups pecans, chopped

1/2 cup chocolate chips

Procedure
Preheat oven to 350 degrees. Combine sugar, flour, salt, and cinnamon in a food processor and pulse until combined. Add butter and pulse until dough resembles coarse sand. Press into a greased 9 inch pie pan. Bake for 10 minutes. In a large mixing bowl combine sugars, eggs, corn syrup, butter and vanilla. Mix well. Add pecans and chocolate chips. Pour filling into crust. Bake for 65-75 minutes.

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A Hamann/Verdick Family recipe

Autumn Crumble

Ingredients for filling
1 apple, sliced thinly
1/3 cup cranberries, frozen or fresh
1/3 cup blueberries, frozen or fresh
2 Tbs brown sugar
2 Tbs orange juice
Dash of cinnamon
Dash of allspice

Ingredients for crumble
1/2 cup flour
1/4 cup brown sugar
1/4 cup oats
5 Tbs chilled butter
Dashes of cinnamon
Dash of Chinese Five Spice
Dash of clove powder


Procedure
Preheat oven to 350 degrees. Combine filling ingredients in a small mixing bowl. Evnely distribute among 6 4oz ramekins. In a separate bowl combine crumble ingredients. Evenly distribute over the 6 ramekins. Place ramekins in a 9x13 baking dish or on a cookie sheet. Bake for 25 minutes or until delicious.


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Delicious Cherry Pie

Ingredients

For the Crust
2 cups flour
2 Tbs sugar
1/2 tsp salt
12 Tbs cold butter, cut into small pieces
4 Tbs shortening
6 Tbs ice water
1 egg yolk
1 Tbs milk

For the Filling
1 1/2 lbs. fresh cherries, stemmed, pitted, halved (I used a mixture of dark Lambert and light Royal Ann cherries)
1/4 cup sugar
1/4 cup brown sugar
2 1/2 Tbs cornstarch
2 tsp vanilla
1/4 tsp cinnamon
1 Dash nutmeg


Procedure
For the crust, in a large mixing bowl, stir together the flour, sugar, and salt. Work the butter and shortening in with your fingers, until the mixture resembles coarse bread crumbs. Sprinkle in ice water, 1 Tbs at a time, stirring gently with a fork after each addition, adding only enough ice water to form a rough mass. Do not add more than 6 Tbs. Divide the dough in half, and pat each half into two smooth, flattened disks. Wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat oven to 375 degrees F.

For the filling, in a large bowl, combine cherries, sugar, brown sugar, cornstarch, vanilla, cinnamon, and nutmeg. Stir well to combine.

To assemble pie, roll out one of your pie dough rounds, thinly, on a floured surface, and fit into a 9-inch pie plate (other half of dough should remain in the refrigerator until needed). Using a slotted spoon, so as not to include too much liquid, scoop the cherries into the pie plate over the crust. Roll out the second pie dough round, and fit it over the top of the cherries. Trim off the excess dough, and make the crust look all pretty. Cut some vents into the pie dough. Whisk together egg yolk and Tbs milk. Brush the yolk mixture evenly over dough.

Bake pie for 65-70 minutes, or until crust is golden brown. If your crust or your crust edges starts to brown too quickly, cover with foil.

Cool pie on a wire rack, to room temperature, before slicing.

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basically verbatim from a Sugar Plum recipe.

Healthful Apple Berry Breakfast Pie

Ingredients

For Crust
3/4 cups flour
3/4 cups whole wheat flour
2 Tbs sugar
1 tsp cinnamon
1/4 cup canola or soy oil
1/4 tsp salt
1/2 cup water, ice cold

For Filling
10-12 oz berries, frozen or otherwise
2 apples, chopped and cored
2 Tbs sugar
2 Tbs flour
1 1/2 tsp cinnamon


Procedure
Mix together flour, sugar, cinnamon and salt in a small bowl. Set bowl in freezer to chill for at least an hour; letting it chill overnight works quite well. Likewise put the oil in a mug or cup and chill along side the flour. Preheat oven to 350 degrees. Mix together ice cold oil, water, and flour mixture. Press dough into pre-greased pie or tart pan. Bake for 5 min. While crust is baking, mix together berries, apples, flour, cinnamon and sugar in a small bowl. Remove crust from oven and scoop berry mixture into crust. Even out with a spoon. Bake for 30-40 min or until crust reaches desired texture.

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Grapefruit Curd Tart

Ingredients

For Crust

1 cup flour

1/3 cup sugar

1/2 tsp salt

1/2 tsp cinamon

1/2 cup butter, cold cut into 1/2 inch slices

For Filling

3/4 cup sugar

2 Tbs flour

pinch of salt

3 eggs

3 Tbs cream

1 grapefruit

1/4 cup candied orange or grapefruit peel (optional)

Procedure

For Crust

Preheat oven to 350 degrees F.  Grease a 9 inch pie pan. 

In a food processor combine sugar, flour, salt, and cinnamon.  Pulse once or twice to mix together ingredients.  Add butter.  Pulse for about a  minute or until dough holds together when squeezed between your fingers.  Press into pan.  Bake for 15-20 minutes or until pale golden brown.  Set aside to 

cool.  Reduce oven to 325 degrees F.

For Filling

While crust is baking, mix together sugar, flour, salt in a medium sized mixing bowl.  Peel grapefruit and individually remove skin off of each grapefruit section.  Puree grapefruit in blender or food processor.  Add eggs, cream and grapefruit puree to mixing bowl.  Whisk until just combined.  Add peel(optional). Once crust has cooled for 10 minutes pour filling mixture into it and bake for another 22-27 minutes, or until filling has set but still jiggles when you shake the pan.  Let cool at least 30 minutes before serving.

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Inspired by a William-Sonoma Recipe

Almond Pear Tart

Ingredients
For Crust
1 1/4 cups flour
1/2 tsp salt
1/2 tsp sugar
1/2 cup margarine, cold and cubed
~1/4 cups ice cold water
For Filling
3 pears
4 Tbs almond paste
3 Tbs sugar
1 1/2 tsp cinnamon
For Glaze
1 tsp lemon or lime juice
2 Tbs honey
1 1/2 Tbs margarine
1 Tbs cooking sherry
1 tsp sesame seeds

Procedure

Preheat oven to 350 degrees. Combine flour, salt, sugar in large mixing bowl. Rub in butter until mixture resembles coarse crumbs. Add ice water bit by bit until dough just comes together. Grease tart pan and press dough into pan (you can roll out the dough with a rolling pin first if need be). Place pan in freezer for ten minutes. Remove from freezer and use a fork to make holes in the bottom of the crust. Bake for 8 minutes.

Cut up almond paste into small bits and sprinkle over crust. Peel, core, and slice pears. Set in pan on top of almond paste. Mix sugar and cinnamon together and sprinkle over pears.
Combine ingredients for glaze in a small microwave-safe bowl, and microwave for 30 seconds. Drizzle glaze over pears/ Bake for approximately 25-30 minutes, or until crust is a light golden brown.

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Crust taken from a Martha Stewart Recipe.

Peach Berry Apple Pie

Ingredients

For Crust (3)
3 cups flour
1/3 cup powdered sugar
1 1/2 cup butter, cold, cubed
1/3 cup ice water

For Pie
2 small apples, peeled, cored and sliced
1 cup berries (I used frozen blackberries, raspberries, blueberries and strawberries)
1 cup peaches, cubed
2 Tbs flour
2 1 Tbs sugar
1/2 tsp nutmeg
1/4 tsp ground ginger
1/3 cup whipping cream
2 Tbs lemon juiceCombine flour, and powdered sugar. Cut in cold butter. Add water, bit by bit, squeezing it with your hands as you go. Add just enough water so that dough holds together. Divide dough into three parts and wrap two parts in plastic wrap, store in freezer for further use.

Press crust dough into a 9-inch pie pan, pressing all the way up the sides of pan. Place in freezer to chill for 20 minutes (so that crust won't shrink as much while baking). Remove from freezer, poke with a fork all over the bottom of the crust, and bake at 350 degrees for 10 minutes.

Remove crust from oven and layer apple slices along bottom of pan. Mix berries with four, sugar, nutmeg, and ground ginger. Spread berries over top of apples. Arrange peaches slices on top of pie. Pour cream all over pie, then sprinkle with lemon juice. Bake at 350 degrees for about 40 more minutes or until golden brown.

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Pear Pie

Ingredients

For Crust (3)
3 cups flour
1/3 cup powdered sugar
1 1/2 cup butter, cold, cubed
1/3 cup ice water

For Pie
1/2 cup sugar
3 tbs flour
1/4 tsp salt
1 tsp cinnamon
1 lemon zest and juice
5 cups peeled sliced pears
1 tbs butter



Combine flour, and powdered sugar. Cut in cold butter. Add water, bit by bit, squeezing it with your hands as you go, until a dough just forms. Divide dough into three parts and store two parts, wrapped in plastic wrap for further use.

Preheat oven to 450 degrees. Press dough into 9 inch pie pan, setting any excess aside. In a large bowl mix together sugar, flour, salt, cinnamon, and lemon zest.

Layer pear slices onto pressed dough. Sprinkle sugar mixture and dot with butter. Repeat. Use excess dough to make a lattice covering the top of the pie.

Bake at 450 for 10 minutes; reduce heat to 350 and bake for approximately 40 more minutes.

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Adapted from a Williams & Sonoma recipe and a Allrecipies recipe.