Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
Popular Posts
-
I got my first job at A&W and only worked there the summer but that is where I met the love of my life. This sauce was made on site by...
-
Asparagus, Yellow Wax Beans, Kentucky Wonder Pole Beans, Herb Glazed Carrots, Corn Natalie made a comment on yesterday's entry reques...
-
Food manufactures have so convinced us that home cooking is not possible without a ready-made mix that many of us actually believe that myth...
Rhubarb pie is one of my husband's favourite pies. He insists on eating it warm from the oven! Rhubarb pie is best made using freshly picked rhubarb.
Rhubarb Pie
The crust for this rhubarb pie is the standard pastry (my favourite pastry) from an earlier entry. It is a tender, flaky pastry suitable for every pie. I prefer deep dish pies so this pie was 2 1/4" deep and 10" diameter.
Fresh Rhubarb Pie
pastry for 10 inch two crust pie
1 3/4 c organic sugar
1/2 c unbleached flour
1/2 tsp grated orange peel
5 c fresh rhubarb, cut into 1/2 inch pieces
2 tbsp butter
Pre-heat oven to 425ºF. Prepare pastry. Mix sugar, flour, orange peel and rhubarb together making sure the rhubarb is well coated. Pour into prepared pastry-lined pie pan. Dot with butter. Cover with top crust and seal edge. Poke holes in the top crust with a fork. Cover the edge with a strip of aluminum foil to prevent excessiving browing. Remove the foil for the last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through the crust.
Enjoy!
Garden Gnome
©2007
Rhubarb Pie
0 food lovers commented:
Post a Comment