Goodbye Mark bittman at IHCC: Strawberry-rhubarb pie with streusel topping

Just back in time to say goodbye to Mark Bittman at IHCC, Who was the cook for last six months. I didn't know him at first but i really like him and his recipes now where saying farewell....

I made this pie in my muffin baking pan so i had 12 little pies that where so delicous. Total time to make this is about 2 hours.


Flaky Piecrust
Makes Enough for an 8- to 10-inch single-crust pie
Time: 20 minutes, plus time to rest


Ingredients:

1 cup plus 2 tablespoons all-purpose flour, plus more for rolling

1/2 teaspoon salt

1 teaspoon sugar

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces

3 tablespoons ice water, plus more if necessary



1. Combine the flour, salt, and sugar in a food processor and pulse once or twice. Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.

2. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate the dough for up to a couple of days or freeze, tightly wrapped, for up to a couple of weeks.)

3. Sprinkle a clean countertop with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes. If the dough is sticky, add a little flour (if it continues to become sticky, and it's taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.

4. When the diameter of the dough is about 2 inches greater than that of your pie plate, drape the dough over the rolling pin to transfer it into the pie plate. Press the dough firmly into the plate all over. Refrigerate for about an hour before filling (if you're in a hurry, freeze for a half hour or so).

5. Trim the excess dough to about 1/2 inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes).

6. When you're ready to bake, either fill it or prick it all over with a fork for prebaking.




Strawberry rhubarb filling:
preparation time: 10 minutes

ingredients:

1 1/4 cups granulated sugar

1/4 cup tapioca starch/corn starch

6 cups strawberries and 1-inch rhubarb slices

juice of 1/2 lime

preparation:
1. Hull and half the strawberries and string the rhubarb, cut in 1-inch pieces.

2. just mix the fruits with the corn starch an sugar.

3. preheat the oven at 230C(450F), and fill the crust with the fruit filling. Bake the pies for about 10 minutes, then reduce the heat to 175C (350F)and bake for anothers 30 minutes.

4. make the streusel topping, and crumble over the little pies and bake for another 15 minutes



Streusel topping:
preparation time:10 minutes

ingredients:

8 tablespoons unsalted butter, softened

1 cup brown sugar

1/2 cup chopped walnuts, pecans, other nuts, or schredded coconut

1 tablespoon lemon juice(freshly squeezed)

1/2 teaspoon ground cinnamon

1 cup all-purpose flour

pinch of salt

preparation:
1.Cream the butter and brown sugar using an electric mixer, or fork. Stir or pulse in the remaining ingredients until combined and crumbly: it won't hold together like a dough. (you van refrigerate or freeze until about 30 minutes before you're ready to use it. Defost if necessary, then use.)

2. crumble th mixture over the fruit pie and bake for 15 minutes.

Everyday Pancakes

Its Pot luck theme again on IHCC, so this morning i woke up early and i felt like cooking. So i checked out my new how to cook everything app on my iphone, searching for a fine recipe. Found this fantastic recipe for pancakes(my boyfriend really loves pancakes). So i suprised him with this big stack of pancakes and he tought they where delicious...




everyday pancakes adapted from how to cook everything
For this months "Pot luck" on IHCC

Everyday Pancakes
Makes 4 to 6 servings
Time: 20 minutes

It's amazing how quickly you can whip up this batter. Store it, covered, in the refrigerator for up to 2 days. Adjust the consistency of the batter with either more milk or more flour as you like.


2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
2 eggs
11/2 to 2 cups milk
2 optional tablespoons melted and cooled butter, plus unmelted butter for cooking, or use a neutral oil like grapeseed or corn

1. Heat a griddle or large skillet over medium-low heat while you make the batter.

2. Mix together the dry ingredients. Beat the eggs into 11/2 cups of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.

3. Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pancakes and the bottoms are cooked; they won't hold together well until they're ready.

4. Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an ovenproof plate in a 200°F oven for up to 15 minutes.

Strawberries With Balsamic Vinegar

This morning i got some really tasty fresh strawberries, from the local farmer. So i really wanted to use them. So it was my luck it is potluck on IHCC this week, and stumbled upon this great Bittman recipe.


Strawberries With Balsamic Vinegar
Yield 4 to 6 servings

Time 15 minutes

Potluck on IHCC
Mark bittman for The New York times

Strawberries are the basis for some of the best fruit desserts, from strawberry shortcake to summer pudding. After a heavy meal, though, you might regret eating something so rich and luxurious. But here is a strawberry dish that not only is delicious and intriguing but also can compete with plain fruit in its lightness.

Strawberries with balsamic vinegar will not hold for any length of time. You can sugar the berries an hour or two before serving them, but no longer. Sprinkle on the vinegar and pepper, very judiciously, just before serving. Feel free to mix in some blackberries or blueberries for color; their addition is a striking one. The berries, of course, can be served solo, but for an even more elegant presentation, add a few crisp cookies or a slice of pound, sponge or angel food cake.

Ingredients

1 quart strawberries, rinsed, hulled and sliced
1/2 pint blackberries or blueberries, optional
1/4 cup sugar, or more to taste
1 teaspoon high-quality balsamic vinegar, or more to taste
1/8 teaspoon freshly ground black pepper
Chopped fresh mint leaves for garnish, optional

Method
1. Toss strawberries and other berries, if using, with the 1/4 cup sugar, and let sit for 10 minutes or longer. Do not refrigerate.
2. Sprinkle with the vinegar; toss gently, then taste and add more sugar or vinegar if necessary. Sprinkle with the pepper, toss again, and serve, garnished with the mint, if you like. Spoon into a glass or bowl, and serve next to cookies or a piece of cake.