While I was working on the Rhubarb Cheesecake yesterday, some friends offered to drive me out to the supermarket, in case I needed some things. Being that I didn't know what I would need in the coming days (since I have yet to plan out any of the pies I'm baking), I declined. But when they offered to pick up ten bucks of SURPRISE PIE INGREDIENTS, I was intrigued. They obviously had a lot of fun picking things out, and after hearing some of their ridiculous ideas (including cleaning supplies (???) and energy drinks), I was excited about what they did bring back. I'll let you know when I use them in the pies to come.
In other news, I baked a pie yesterday!
Wait, you probably knew that...
Anyway, the recipe I used on allrecipes.com had a flour/butter/sugar mixture for the crust that I was doubtful of, so I went with the good ol' standby graham cracker crust. I've realized that the graham cracker crust I posted last year was flawed, so here's the one I used yesterday, straight from Alton Brown's cheesecake recipe.
33 graham cracker squares
1 stick butter, melted
1 tablespoon sugar
Put the graham crackers in a ziplock bag, and pound them with whatever you prefer to smack things with. I just punch 'em. Then transfer them to a large bowl and mix in the sugar and butter. Spread about a third of the crumbs on a baking sheet and press the other two thirds in the bottom of a springform pan. Bake both at 300F for about ten minutes.
The filling comes in three bowls. As long as your cream cheese is at a nice warm room temperature and the rhubarb is already chopped, they all mix up while the previous step is in the oven. However, the oven temperature changes each time, so after the crust is done, raise the temperature to 375F and let it preheat.
Bowl One:
3 cups chopped rhubarb
1/2 cup sugar
1 tablespoon flour
Toss 'em all together, put them onto the crust, and pop 'em in the oven for fifteen minutes. Reduce the oven to 350F after the fifteen minutes are up, but in the meantime...
Bowl Two:
2 (8oz) packages cream cheese
1/2 cup sugar
2 eggs
Beat the cream cheese with the sugar until it's creamy, then add the eggs one at a time. Scrape the sides of the bowl after each addition is combined, and beat for a few seconds after the last scrape-down. As soon as the fifteen minutes from the last step are up and you lower the temp, pour Bowl Two's mixture onto the rhubarb and pop it back in for 30 or 35 minutes, until set.
Bowl Three:
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
You can prolly wait twenty minutes or so before mixing this one up, because it's pretty quick. Once Bowl Two's cooking phase is done, turn off your oven and pour Bowl Three on top. Spread it all out, then pop it into the fridge to cool.
I'll let you know how it goes over!
Tuesday, May 31, 2011
Sunday, May 29, 2011
Kickoff Successful!
Well, sort of. I expected more folks to come eat, so we made a TON of food. By the time the quiche was ready, we were all pretty full. So we ate it later in the day. It was tasty!
Anyway, here's the recipe for the quiche:
1 teaspoon butter
1 1/2 cups chopped onions
1/4 pound mushrooms, chopped (I used a bit more; about a third of a pound, I think.)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon crushed dried thyme
1 1/2 cups shredded Swiss cheese
4 large eggs
1 1/2 cups milk
2 tablespoons all-purpose flour
Start out with the standard pie crust I told you about last summer. We also shot some good video of the process (stolen straight from Alton Brown's Good Eats) that we'll share with you after we get a chance to clip it all together properly. After it's blind baked, let it cool for about fifteen minutes. Set the oven to 375F, and get the rest of it going.
To start the filling, melt the butter in a skillet and sauté the onions until they soften up. Add the mushrooms and spices and sauté for about five minutes until they're soft and browned and delicious.
In the bottom of the pie crust, spread the Swiss cheese the sautéed mushrooms. Beat the four eggs, milk, and flour. Pour the mix onto the cheese and mushrooms. I had a little extra that wouldn't fit.
Pop it into the oven for about 40 minutes, until the center is firm. Let the quiche cool for at least twenty minutes, and serve it up! Yum.
I would have posted this yesterday, but I ended up falling asleep after I got done with work and I was in a funk all evening. So here it is, and later tonight or tomorrow I will post the recipe for the Rhubarb Cheesecake I'm working on right now.
Anyway, here's the recipe for the quiche:
1 teaspoon butter
1 1/2 cups chopped onions
1/4 pound mushrooms, chopped (I used a bit more; about a third of a pound, I think.)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon crushed dried thyme
1 1/2 cups shredded Swiss cheese
4 large eggs
1 1/2 cups milk
2 tablespoons all-purpose flour
Start out with the standard pie crust I told you about last summer. We also shot some good video of the process (stolen straight from Alton Brown's Good Eats) that we'll share with you after we get a chance to clip it all together properly. After it's blind baked, let it cool for about fifteen minutes. Set the oven to 375F, and get the rest of it going.
To start the filling, melt the butter in a skillet and sauté the onions until they soften up. Add the mushrooms and spices and sauté for about five minutes until they're soft and browned and delicious.
In the bottom of the pie crust, spread the Swiss cheese the sautéed mushrooms. Beat the four eggs, milk, and flour. Pour the mix onto the cheese and mushrooms. I had a little extra that wouldn't fit.
Pop it into the oven for about 40 minutes, until the center is firm. Let the quiche cool for at least twenty minutes, and serve it up! Yum.
I would have posted this yesterday, but I ended up falling asleep after I got done with work and I was in a funk all evening. So here it is, and later tonight or tomorrow I will post the recipe for the Rhubarb Cheesecake I'm working on right now.
Saturday, May 28, 2011
Today is the day!
So we're cooking up all kinds of delicious breakfast/brunch stuff, including a Mushroom Swiss Quiche (whose recipe I will post later)! I wanted to take a moment to let you all know that we'll also be putting together a cooking-show-dealie. Anna has been shooting little clips of me talking about things and buying things at the Farmers' Market. I'll let you know when we get it up for your viewing pleasure.
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