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Blueberry Blackberry Crumb Pie

30 Aug

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There is no good way to ease into this, so I am just going to say it– WestCoastKef has left us the City of Angels. And when somebody who has been THERE for your husband the way WCK has, you throw a party and bake the man a damn pie.

Intel from his Beloved led me down the berry pie path, and Smitten Kitchen brought me to this mixed berry crumb pie. They are better at life than I could ever hope to be, and so I will reproduce the original recipe verbatim below.

But, first, some photos.

Immediately upon arrival, WestCoastKef had my living room looking like a photo shoot for his debut album, Bojanglin’ Back Home, which drops late 2017. COP THAT.

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What’s the number one sign your people are really ready to celebrate your ass? Double fisting bottles.

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… which escalated quickly. One bottle down approximately 1 hour into party.

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There are many hilarious interceding #turntup photos and videos, but we are grown ups with bills to pay and the internet is a scary place so instead… a jump to the group shot at the end:

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WestCoastKef– we will miss you mightily. And while I will pretty much never forgive you for bringing Settlers of Catan into my husband’s life, you can bet we will still be on the first spring break flight out to LA.

And now, the pie:

Smitten Kitchen’s Blueberry Blackberry Crumb Pie

For the crust

  • 1.25 c all-purpose flour
  • 1.5 tsp sugar
  • 1/2 tsp fine sea or table salt
  • 1/2 c cold unsalted butter, cut into chunks
  • 1/4 c very cold water

Forthe filling

  • 4 c blueberries
  • 2 c blackberries
  • 3/4 c sugar (for a moderately, but not very, sweet pie)
  • Juice of half a lemon
  • 7 TBS tapioca flour/starch or 5 1/2 TBS  cornstarch (I used cornstarch)
  • Pinch of salt

For the crumb topping

  • 1/2 c unsalted butter, melted
  • 6 TBS sugar
  • zest of half a lemon
  • 1 tsp baking powder
  • 1.3 c all-purpose flour
  • Two pinches of salt

Assembly

Make pie dough:
– By hand : In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add another tablespoon of water.
– With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
– Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 to 20 minutes. Longer than 2 days, it’s best to freeze it until needed.

Heat oven: To 400°F (205°C).

Roll out crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9 1/2-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Save scraps in fridge, just in case.

Par-bake crust: Freeze for 15 minutes, until solid. Dock all over with a fork. Coat a piece of foil with butter or nonstick spray and press tightly against frozen pie shell, covering the dough and rim and molding it to fit the shape of the edges. Bake for 20 minutes, then carefully, gently remove foil. (Set the foil, still molded, aside. It will come in handy later.) If any parts have puffed, just press them gently back into place. Patch any tears or cracks with reserved dough scraps. Reduce oven temperature to 375°F and leave oven on.

Meanwhile, make filling: Mix all filling ingredients in a large bowl and set aside.

To make crumb topping, stir sugar, zest, baking powder, flour and salt into melted butter in a large bowl with a fork until crumbs form.

Assemble and bake: Pour filling into crust and scatter crumbs over the top. Bake for 50 to 60 minutes with these two important things in mind:

1. This crumb browns much more quickly than the pie is done. Grab that piece of foil you set aside from the parbaking phase and upend it over the top of the pie to protect it against further browning once it reaches the color you want. This might only take 20 to 30 minutes.

2. Fruit pies are done when you can see bubbles forming at the edges, with some creeping through and over some crumbs. If it takes longer, that’s better than an underbaked pie.

To serve: Try to let the pie cool until close to room temperature before serving. This gives the pie thickener a chance to help the pie set. The pie will be even better set after a night in the fridge. Bring it back to room temperature before serving.

 

Mr Kef’s Crowning Achievement: Sourmilk Donuts

2 Nov

Better than the muffin man– I’m married to the donut man!

It’s no secret that MrKef is happier as the breadwinner than the breadmaker in this family. He doesn’t venture into the strange room with the oven and dishwasher often, but when he does, it usually makes for a good story. For some of his previous shenanigans, check out the hilarious crime scene I woke up to last time he cooked, and his Jamdown-wowing  goat stew.

Over the weekend MrKef realized he had let this fancy milk he buys at Jrink go one day too long in the fridge. It’s entirely too expensive to go to waste, so he did some googling and found that one can make all kinds of bready bakedgood with milk that’s gone bad. Who knew?

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These are the definition of easy- if you can stir ’em, you can make ’em. In case you don’t believe me, we made these after I had a full day of clinical, after I went on my first run in three weeks (#praiseHim), and before we went to Aar-zanaKef’s pumpkin carving party (and yes- if you were wondering- that is the first joint-couple Kef name to grace these pages).

We got the original idea from this recipe–what is reflected below are the few tweaks we made to thicken up the batter and speed the whole thing up by making them munchkins instead of full fledged donuts.

Sour Milk Donuts

Ingredients

  • 4 .5-5.5 c flour
  • 1.5 tsp baking soda
  • 1.5 tsp cream of tartar
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1.25 sugar
  • 3 TBS shortening
  • 1 c sour milk (use insanely fancy milk your husband didn’t drink , or put 1 TBS  vinegar or lemon juice in a 1 cup measuring cup. Add milk to fill. Let sit for 5 minutes and milk will sour.)
  • 3 eggs, beaten
  • Oil- enough for deep drying
  • 0.5-1 c sugar
  • 2-4 TBS cinnamon, to taste

Assembly

  1. Mix together 4.5 flour, baking soda, cream of tartar, salt and nutmeg in a large bowl. In a separate, smaller bowl combine sugar, lard, milk and eggs. Add wet ingredients to dry ones, and mix well. Batter should be thick enough that it can be rolled into balls–if it’s not, add the remaining flour as needed, a quarter cup at a time. You’re in the ballpark when it the dough is a bit sticky but doesn’t make an absolute mess of your hands.
  2. Roll the dough into munchkin-sized balls. They will get expand in oil, so be judicious.
  3. Heat oil in a saucepan on medium heat–the oil should be at least 3-4 inches deep, so choose your pot accordingly. When oil is hot, add doughnuts and cook for 2-3 minutes, flipping over halfway. Cool on brown paper or paper towels.
  4. Mix sugar and cinnamon to taste and roll each donut in the mixture before serving. Serve warm or room temp.

Weekend Overachieving: Coconut Curry Chicken and a Record Run

8 Aug

It’s been a minute since I’ve had a happy surprise on the running front, and even longer since I made my dear husband something nutritious that he would also call delicious. Great news-I did both this weekend!

Let’s start with running- I have been doing my long runs with the Arlington Road Runners Club for the past couple of Saturdays, and it has been just the kick in the pants I need to remember that the hole is not actually that deep.

I had 90 minutes planned for the run, which probably would have been about 10 miles in the stank heat and humidity that Saturday showed up with. Around mile 6, Courtney pointed out that it was time to either take an uber home or make the decision to run the rest of the route with her… the rest of the route being ANOTHER TEN miles. Previous to that morning, the longest I had ever run was 13.5 miles, but I was feeling great and thought to myself, “Let’s see what the ol’ girl can do” (and that’s a direct quote–things have been weird in Kef-landia lately).

Long (run) story short- I finished the route, very much thanks to the AWESOME ARRC volunteers who set up life-changing water stops at miles 7 and 11 and Courtney for being the world’s BEST run-buddy-cheerleader. I’ve been living in a world where I didn’t believe I could ever run that far and, lo and behold, I did it without even planning to. How do you like them apples?

Annoyingly, I forgot to turn my watch back on after a water fountain break and missed some mileage on my watch. Whatever.

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Anyway, I worked and napped and ate and Hoodwinked with SummitKef for the rest of Saturday. I woke up on Sunday ready to kick more ass. I cooked a week’s worth of food in 3 hours, a nice reversal of my usual Sunday routine, which is to eat a week’s worth of food in 3 hours.

This curry chicken took ~20 to put together, made enough for him to eat all week, and got big thumbs up from MrKef. It is based off a Whole30 recipe, but I had to punch up the spice for my audience.

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Coconut Curry Chicken

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 medium potatoes, rinsed and chopped (sweet potatoes if you’d like!)
  • 3 TBS olive oil
  • 1/2 onion, diced
  • 3 cloves garlic
  • 1 TBS curry powder
  • 1-2 TBS hot sauce of your choice
  • 1/2 can diced tomatoes, fire roasted
  • 1/3 c coconut milk
  • 1 tsp salt
  • black pepper, to taste
  • 1 lime, sliced

Assembly

  1. Preheat oven to 400F. Heat olive oil in a saute pan over med-high heat. Add onion and cook until soft, 2-3 minutes. Add garlic and cook until fragrant, 1-2 minutes. Add curry powder and cook another 30 seconds. Add tomatoes and hot sauce. Stir well, and simmer until thickened, about 5 minutes.
  2. Transfer contents of pan into blender or food processor. Puree until smooth. Add salt, pepper, and coconut milk and blend again.
  3. Arrange chicken and potatoes in a casserole dish, Pyrex pan, or any high-rimmed oven-safe dish. Pour the curry sauce over the chicken and potatoes, and distribute so everything is covered. Bake for 30-40 minutes, or until chicken is no longer pink and juices run clear.

Sriracha Meatball Pizza

7 Jul

photo (1)If you follow me on Instagram (and you should! @chefkefiRN), you saw this pizza a few days ago.I was feeling like cooking and MrKef was feeling like eating–truly, we are a match made in heaven–so I ransacked the pre-planned meals from a few different Hello, Fresh! bags to make this guy. It’s covered in meat, so your pescatarian chef didn’t try it, but it got rave reviews from MrKef, so we will go ahead and call this one a success.

Sriracha Meatball Pizza

Ingredients

–For the Dough

  • any pre-made dough, warmed to room temperature
  • 1 TBS olive oil

–For the Toppings

  • 1 TBS olive oil
  • 1 small onion, chopped
  • 1 plum tomato, seeded and diced
  • 1 TBS balsamic vinegar
  • 1 tsp sugar (I used coconut sugar, you do you.)
  • 1/2 lb ground beef
  • 1 tsp cumin
  • sriracha, to taste
  • salt & pepper, to taste

Assembly

1. Preheat oven to 425F. Warm 1 TBS olive oil in pan over medium heat. Add onions and cook for 4-5 minutes, until soft, fragrant, and starting to brown. Add diced tomato, balsamic, and sugar, and combine well. Cook for another 4-5 minutes, until tomatoes have broken down and mixture starts to resemble jam. Remove from pan and set aside. Do not clean out pan.

2. In the same pan, sprinkle the meat with cumin, salt, and pepper and cook until browned.

3. Assemble the pizza. Spread 1 TBS olive oil over a metal baking sheet, then knead your dough out to your desired shape. Spread the onion and tomato relish over the pizza. Throw as much sriracha as you’d like all over the pizza, sprinkle your cheese on, and top with meat.

4. Cook for 14 minutes, or until you reach desired crispiness.

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