Pie Pie Pie

A woman cannot ever be sure of not being married till she is buried, Mrs. Doctor, dear, and meanwhile I will make a batch of cherry pies.
— L.M. Montgomery

My Artisan Cherry Pie made in class with  A La Mode

All of my pie experience stems from eating Pie.  Specifically pie that comes from handmade goodness.  Sour cherry season being around the corner and having attempted my own version of a sour cherry pie in the past I decided to find some experts in the business and bump up my game so to speak.  Besides who doesn't like eating pie on a weeknight because you have too.

Pie tastings are fantastic and filling.  Who needs dinner?

 Watching the master Baker/Owner Chris show the small class of six hands techniques, all the while making pie jokes, made for an evening of amusement.  

Three pie choices to choose from to make that night included:

  • Star Sour Cherry (my choice obviously)
  • Toasted Coconut Creme
  • French Apple

Thanks to our class not being all completely similar in choices the opportunity to watch, try and taste all three made for a more instructive class.  

Crust was pushed, cut, smooshed, par-baked, rolled, baked, and I promise I didn't look in a thesaurus under pie crust;) The final destination:  three different kinds of pie.

Sour Cherry has a traditional crust and rather than criss-cross with lattice work I used the pre-cut dough stars that had been made by the staff at A la Mode.  My rolling pin got to work it's magic though to flatten and roll a piece of dough into a circle and slowly ply it's way over the roller and into the pie dish.  (As a side note I brought my own pretty pie pan and roller which Chris was happy to see!)

Star Cherry Pie in the process at A La Mode

Flour was flying while we rolled out the cherry pie dough but not so with the French apple pie.

 A simple mush and push kind of dough, Chris said "it's a great first time pie baker's kind of pie!"  No rolling needed just fingertips and love.  

The apples fill the pie but not as high as  a traditional "Mountain Apple Pie" so called for the mountain look they invoke. (In case that wasn't obvious;)  The star of the French Apple however is the crumble.  It's the messy pie that delivers a big punch of flavors.

Chris-Owner and Instructor of the Pie Class at A La Mode

Chris-Owner and Instructor of the Pie Class at A La Mode

Toasted Coconut Creme Pie had me a little leary as cream pies don't tend to be my favorite but the ease of cracking eggs and cooking the "custard" as well as the many many flavors this pie can become changed my mind.

 The crust is baked and then filled with fresh coconut creme.   All became masters at tasting as the decision was made to add more coconut flavor.  Of course we knew Chris had the final say in the matter:) 

Like Top chef's at work every pie was our masterpiece and as they baked and dripped and bubbled we ate slice after slice of pie.

  • Marionberry
  • Apricot-rasberry
  • chocolate pecan
  • key lime
  • coconut creme 
  • mexican chocolate

The list of tastings was just too long to be able to list all of them but made for tummy explosion kind of night.

Our group included date nighters, Dads and sons, and others like myself to learn a few more tricks to put in my pocket for my future pie baking days ahead.

Would I recommend  taking a class at A la Mode pies in Seattle? Bien sûre! Who wouldn't?  

What food classes have you done?  Want to do? I'm intrigued and wondering if it is in my neck of the woods...ideally closer than the Olympics however;)

Happy pie Making!

I have included only the Star Sour Cherry Pie below as this is the pie I made.  Recipe and Instructions from Chris at A La Mode!


Ingredients for Sour Cherry Pie

Filling

  • 5 cups pitted semi-thawed cherries

  • 1 cup sugar

  • 1/4  cup potato starch

  • 1 tsp almond extract

  • pinch of kosher salt

Crust

  • 2 1/2 cups AP flour
  • 3 tbsp sugar
  • 1 1/2 tsp salt
  • 16 tbsp cold butter (2 sticks)
  • 1/2 cup plus 2 tbsp cold water

Egg wash

  • 1/2 cup water mixed with  1 beaten egg

Step 1-crust

  • In a food processor combine flour, sugar, salt, and butter.

  • Pulse 4 times

  • Add water

  • Quickly pulse until dough comes together. (Do not over do in mixer- you should see marbling)

  • Wrap in plastic and chill 4 hours or overnight.

Step 2- Filling Procedure

  • Strain semi-thawed cherries if using frozen but fresh come in August at the Ballard Market if you are in the area.  Don't miss it though the life span is usually only 3 weeks!

  • In a large bowl combine, cherries, sugar, starch, almond extract, and salt.  Make sure there are no starch clumps left in the mixture.

  • Add filling to unbaked pie shell that you have rolled out.  Place star cutouts to the top of the pie, sealing the edges well.  Once done, carefully brush with an egg wash, leaving no bare dough.

  • Place on a greased foil-lined baking tray and bake at 350F degrees for 40-50 minutes or until filling is thick and no longer watery. 

Tips

  • Separate eggs by hands if you want yellow and whites
  • Roll out the dough but don't worry about measuring- Artisan is also known as "Handmade"
  • Put foil under the pie on a baking sheet and as if the pie crust starts to brown too quickly tent the foil over the pie from the four corners leaving it open to breathe
  • Creme pies are basically a custard and then you can add the flavors you want...chocolate mint, you name it you've got it.
  • Almond extract and cherry are a pie's best friend

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Happy Pinning and Pie Making!

Coffee and Me

Don’t ever let anyone tell you that fairy tales aren’t real. I drink a potion made from magic beans every day, and it brings me back to life.
— Nanea Hoffman

I like coffee.

No, I love coffee.

I purchased recently some pj's from Target that said  "Late Nights. Black Coffee."  Only coffee addicts do that, right?

I tried once to go a whole month without drinking the black stuff and didn't make it.  Big Surprise.

Mindless coffee drinking, rings on the desk and morning rituals, make me think I am working hard at something even when I am mindlessly drifting through Pinterest in search of that super cute mug. I'm working, I'm working right? I have coffee, a computer and a desk doesn't that mean I am in a profound state of activity?  

Maybe not, but I like to believe that's what it means.

 Functioning is one thing with a cup of joe by your side but experiencing that black aroma in your nostrils, the dirt trodden terroir of freshly roasted beans or the heating and science of what is the best method for those little cracked seeds of noir has me intrigued.  

 Being that multiple brewing methods are everywhere in Seattle makes it easy to dwell upon coffee preparation.  You've got:

  • pour over
  • french press
  • aeropress
  • espresso
  • drip
  • chemex
  • siphon
  • etc. etc....

I promise I am not exaggerating.

 This list does not touch upon the myriads of coffee connoisseurs methods of brewing, extracting, producing, or whatever you want to call it ways of having that black morning cup or afternoon hit.  

 Discovering the siphon method was not new for me, Blue Bottle has had it whipped for years as do others, but the Starbucks Reserve Roastery does things just a little bit different as the guy behind the pots of glass will inform you.  I was there for the show and learned some scientific stuff along the way.  Do you know why they use halogen heating and not real fire?  Basically they don't want to burn down the building that had to have cost more than as the saying goes a pretty penny. It was an interesting show and made for fantastic photos, but the real question is: Was it the best coffee I have ever had?

It was good for sure and the price tag $12 for one cup (you read that right) made me inclined to believe it better be, but coffee is also about where you are, what you are doing, and who you are with while you drink it.  The experience isn't just in the method, or the taste it's in the life behind it.  

My home brewed espresso shot on a fog filled wet morning can taste as good as the siphon blowing clay cup of single-origin that I had at Starbucks that day.  But the friend at my side is what made the moment.  We sat, we sipped and we watched the people and pups go by through the large glass windows and my experience was made memorable.  

So I love coffee but I now know it is because I love my memories of coffee whether alone or with others.

 Did you have your Cup o' Joe today?  Who did you enjoy it with and why?  Were you alone if so what memory did you make? What is your best coffee memory?

 I am bringing to the table my French Press, want to share with me?

Thai Asparagus Soup

You know how when someone is tall, people will compare them to a string bean? She, my friend, was like asparagus, but without the subsequent odor
— Tom Alford

Bipolar weather here in Seattle has been making Spring a bit confusing and so soups and salads have been my go too lately.  A cooler day outside last week had some friends of mine heading into Specialty's Bakery to have some Asparagus soup.  I think it's her cravings...she's pregnant;)  Mind you it sounded good to me as well but I am often turned away from buying soups out as I know: 

A. they are so simple to make

B. they are cheap to prepare at home

C. they are usually full of fat and sodium unnecessarily and I can control all of that at home (you didn't think I was going to say don't have fat and salt right;)

However any indulging of asparagus soup for me was going to be from my kitchen.  On the bus ride home I tried to stop myself from shifting in and out of my neighbors seat at every of the bus turn all the while  searching my phone for a unique asparagus soup. Stepping off the bus, nose to my phone, I managed not to face plant myself into the cement and cough up bus fumes all at the same time.  Impressed? By and by foodgawker,  Pinterest, and other sites  left me with a fat vs healthy soup dilemma. Which do I choose?  I wanted both. There had to be a solution!  

 Walking home sweating in my overly dressed clothing attire...I told you bi-polar weather, I put the technology aside and went old school, with a book (one of my favorites)  the Flavor Bible and searched for Asparagus...

Here is what I found:

  • Season: spring (check)

  • Weight: light-medium (check)

  • Techniques: blanch,boil, (check) deep-fry (yum, haven't done this one yet)....

  • and then the flavors...almonds...

Almonds was the first one listed. I will admit I kind of have a crush on almonds, maybe because my guy eats those little slivers of goodness everyday in his cereal and well he started my love affair with food.  Anyway crush aside, I had just bought some thai chili almonds from Trader Joe's.  Hmm...

The brain began to process...the searching began...and I finally found a Thai asparagus soup recipe on food52.  It sounded yummy and of course I would adapt it to what I had on hand and what my favorite thai flavors included.  Cilantro,lime, chili, coconut...oh yeah this was going to be good.      

Thankfully the bipolar weather continued for another day or two so I could continue eating it before switching out to salads for the sunshine, but if your weather is having trouble switching from spring to summer or in case your pregnant friend is craving asparagus this soup will hit the spot.  Side note it is healthy and green and has the good fat, I didn't have to decide after all.

So what do you do with Asparagus besides make yummy soup? I promise I will share if you do;)

Ingredients: 

  • 1 pound asparagus (a few tips saved) chopped into 1/2 pieces
  • 1 bunch of spinach (washed and stems removed)
  • 32 oz vegetable or chicken broth
  • 1 jalapeno (seeds removed and white pith if you don't want it spicy)
  • 1 small can coconut milk (unsweetened) 
  • handful of cilantro (lightly chopped-save some for garnish)
  • 1 leek cleaned and diced
  • 1-2 tablespoons of olive oil or grapeseed oil
  • 1-2 pinches of cayenne pepper

Toppings:

  • Chopped almonds (Thai chili flavored if you have them or you can make them)
  • cilantro lightly chopped
  • 1/4 of lime to juice
  • coconut slivers toasted (Optional)
  • 2 to 3 asparagus tips (optional)

Step 1

In a medium size a dutch oven or large sided pan heat oil and on medium heat add diced leeks and jalapeno cook until leek is transparent and jalapeno is lightly browned. Add a pinch of salt over vegetables

Step 2

Add chopped Asparagus and saute with leek and jalapenos then add broth and cook at a simmer for 20-25 minutes then add spinach and allow to wilt and cook for 2-3 minutes more. Add a pinch of salt in between each vegetable.

Step 3

Turn off heat and with a hand blender puree until smooth.  Turn heat back on to low and add unsweetened coconut milk and pinch or two of cayenne pepper. Stir and taste. Add salt to taste.

Step 4

Pour into a bowl and top with asparagus tips, cilantro, almonds and coconut slivers.  Add a dash of cayenne and lime juice.  

Enjoy!

Can't wait to hear how you liked it!?  Comments loved below!

Tips

  • Keep your asparagus in water as you would flowers and it will stay fresh
  • If eating asparagus fresh break off the end by hand and use the woody stalk pieces for this soup
  • Asparagus+lime+chili pepper are a flavor go too...
  • Science and Asparagus...teach yourself for the next time your kid asks in front of your dinner guests, cause you know they will.... Why does Asparagus make my pee smell funny, mommy?"
  • 10 reasons to eat Asparagus (as if you needed a reason;)

Enjoy no matter your weather!