Strawberry Rhubarb Pie

So for Father's Day the husband specifically requested a strawberry-rhubarb pie. Problem is I've never had one and had no idea how to make one. I started by consulting my handy Family Home Cookbook from 1963, which is my absolute go-to manual for basic traditional recipes. The final product is the combination of about 4 different variations that seemed to fit our tastes.

I don't like fruit pies. In fact I can say that I only tolerate fruit beyond apples when I'm forced. This however...this pie...it's AMAZING. I'm serious. Not just because I made it, but because it hits all the right spots. It's tangy with a sweetness that's just right combined with the buttery, slightly savory crust. The perfect summery pie I tell you. And it's pretty too, especially when served in Vintage Pyrex.

Now you don't have to make the crust but I urge you to do it anyway. At least once. I stick to a basic butter pastry two-crust recipe. The result is so gratifying and hey then you know exactly what went into it. I used a lattice for the top crust which I think works well for a more cohesive fruit pie. Otherwise you'll wind up with a cobbler type situation that I am just not fond of. But if you prefer a juicier pie then try a full crust. Behold my adaptation of Strawberry Rhubarb Pie of Destiny.

Filling:

• 3 cups sliced strawberries
• 3 cups sliced rhubarb (1/4" thick)
• 1 cup sugar
• 1/2 cup unbleached flour
• 1-2 tablespoons butter

Combine the above ingredients and let sit for half an hour. The second time I made it they sat for about an hour and I think that's the longest I would go. Don't pour out the juice that ends up in the bottom of the bowl. Dump it all into the uncooked pie shell and dot with some butter...how much is between you and your conscience. Cover the pie with your lattice or top crust and brush with whatever you prefer (egg wash, milk, etc.). Cover the edges with foil so the crust doesn't brown too quickly.

Pop it in the oven with a flourish (yes a flourish) at 375 degrees for 10 minutes then lower to 325 or 350 depending on your oven. Bake for another 25-30 minutes, taking the foil off for the last 20. Now this part is crucial, okay? When it's done turn the oven off, crack the door and let it sit in there for about 45 minutes before transferring it to a wire rack to cool. Serve it however you like. I prefer it just barely warm with some fresh vanilla whipped cream while the husband says it's best the next day out of the refrigerator. It will make your family think you really love them and impress your friends. Homemade pie just blows the socks off of any gelatinous crap you can buy in a store.




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Vegan Lasagna

I came up with this delicious, yes I said DELICIOUS vegetable lasagna today and it was an instant hit with the husband and the toddler. It's hearty, flavorful and good for you. It's chock fulla veggies and healthy fats and all that crap. I just have to promise not to say "cashew cheese" ever again. The husband said it sounds like a really disgusting ailment.

There are four components to the dish. Marinara sauce, vegetable filling, "noodles" and "cheese". You will need the following for each component.



Marinara sauce

• 3-4 Medium size tomatoes
• small red onion
• jalapeno pepper (optional)
• 1 tablespoon Extra Virgin Olive Oil
• 2 minced garlic cloves
• 1 cup Sundried tomatoes

Noodles

• 4-5 medium sized zucchini
• 1 teaspoon cumin
• pinch of salt and fresh cracked black pepper

Filling

• 1 cup of sliced cremini mushroom
• 1 large yellow pepper, diced
• 1 cup of shredded carrots

Cashew Cheese

• 1 cup of raw cashews that have been soaked in filtered water for at least 2 hours

It's best to start with the sauce so that it has time to simmer and get all yummified before you put the whole thing together. Dice the onion and add it to a pot with the olive oil. Saute until softened, approx. 3 minutes. Add the garlic and sundried tomatoes and cook for 2-3 minutes. Make an "x" in the bottom of the tomatoes with a small paring knife and submerge them in boiling water for about a minute. This makes it super easy to remove the skin. After the skin is removed, dice them and add to a pot with the sundried tomatoes, onions and garlic. Simmer for 30 minutes, stirring occasionally.

For the noodles you will need to preheat the oven to 400 degrees. Slice the zucchini very thinly into long strips. If you have a mandolin, that would be ideal. Pat them dry to remove excess moisture and then put them on a lightly oiled backing sheet. Add spices and make sure they are evenly coated. Bake for about 8 minutes. You don't want to fully cook them, just make them a little soft and easier to work with.

Now for the filling I listed the vegetables that I used but you can honestly use anything. The mushrooms are nice because they add a nice meaty texture and make the dish feel very hearty. Combine all the vegetables and saute in a wee bit of olive oil for about 6 minutes.

The cashew cheese is insanely simple. Dump the soaked cashews into the blender or food processor and pulse. Add water until it achieves a ricotta like consistency.

Once everything is done, all you have to do is assemble your masterpiece. I did it the same way I layer a traditional lasagna. Add a large cooking spoon of marinara to the bottom of your casserole dish. Layer it with the zucchini then the filling, cashew cheese and repeat until you reach the top. Layer the last bit of cheese on top and pop it into the oven until it browns (about 20 minutes depending on your oven).

Even though it will smell like it came from the Gods let it sit for about 10 minutes before you dive in. It's a fairly labor intensive dish, so not something I would make every day but it's an excellent special occasion or Sunday dinner dish. Even hardcore meat lovers can't resist this.

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