Fresh Strawberry Pie

INGREDIENTS

Eden has made this repeatedly. It is from The NYTimes. We actually just used a store bought graham cracker crust. 

FOR THE CRUST:

10 2⁄3 ounces/300 grams shortbread cookies (two 5 1/3-ounce packages)

3 tablespoons granulated sugar

1 tablespoon all-purpose flour

1⁄4 teaspoon kosher salt

1⁄4 cup/55 grams unsalted butter, melted

FOR THE FILLING:

2 1⁄2 pounds/about 1 kilogram strawberries (about 8 to 10 cups), hulled

1⁄3 cup/65 grams granulated sugar
3 tablespoons strawberry preserves 1⁄4 cup/30 grams cornstarch
Pinch of kosher salt
1 tablespoon fresh lemon juice

FOR THE TOPPING

1 cup/240 milliliters cold heavy cream

1⁄2 teaspoon pure vanilla extract (optional)

PREPARATION

Step 1

Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.

Step 2

Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.

Step 3

Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.

Step 4

Just before serving, whip cream, confectioners’ sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.

Sourdough discard bread

INGREDIENTS

• 2–2-3/4 cups white bread flour
• 1-1/4 teaspoon instant yeast
• 2 teaspoons sugar
• 1-1/2 teaspoons kosher salt
• 1 cup sourdough starter discard
• 1 cup warm water

PREPARATION

1. In a large bowl or the bowl of your stand mixer, combine two cups of bread flour with the instant yeast, sugar, and salt. Make a well in the centre and add in the sourdough starter discard and warm water. Stir the mixture into a shaggy dough then knead until a smooth and springy dough forms, about four to five minutes.
2. Lightly grease a large bowl with non-stick cooking spray and transfer in the dough. Set a dinner plate over the bowl and place in a warm spot to rise for 1.5 - two hours or until the dough has doubled in size.
3. When the dough has risen, punch it down, form it into a tight ball, and turn it out onto a lightly floured piece of parchment paper, seam side down. Coat the top of the dough with flour, place the greased bowl upside down over top of the dough, and allow it to rise for another 30 minutes or so while you preheat your oven.
4. Place a large Dutch or French oven fitted with its lid into the bottom third of your oven and preheat it to 450ºF. When the oven has preheated and the dough has risen slightly, use a sharp knife to cut a slit about 2.5 centimeters deep across the top of the dough. Carefully remove the lid from the hot Dutch or French oven, transfer the dough and parchment paper into the oven, splash a little water on the underside of the lid, and quickly place the lid back onto the pot.
5. Bake the bread covered for 20 minutes then remove the lid and continue to bake for another 20 to 25 minutes or until the loaf is golden brown and hollow sounding when tapped.
6. Remove the bread to a cooling rack to cool completely before slicing.
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Hummus from ‘Jerusalem'

INGREDIENTS

• 1 ¼ cups dried chickpeas (250 grams)
• 1 teaspoon baking soda
• 1 cup plus 2 tablespoons light tahini paste (270 grams)
• 4 tablespoons freshly squeezed lemon juice
• 4 cloves garlic, crushed
• Salt
• 6 ½ tablespoons ice-cold water (100 milliliters)

PREPARATION

1. Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
2. The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
3. Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
4. Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.

I found this on the NYTimes.

Instant Pot Corned Beef

Instant Pot Corned Beef (Pressure Cooker Corned Beef)

Ingredients 

2 pounds (996g) corned beef (1.5 inches in thickness)

4 cups (1L) cold water

1 (200g) medium onion , quartered

4 (13g) garlic cloves , crushed

Pickling Spices Seasoning:

1 teaspoon yellow mustard seeds

1 teaspoon whole black peppercorns

1 teaspoon coriander seeds

½ teaspoon whole allspice

3 whole cloves

3 bay leaves

½ teaspoon ground ginger (optional)

Vegetables:

6 (370g) carrots , peeled & cut to 2.5 inches in length

4 (570g) red potatoes , quartered

1 (1300g) cabbage , cut into 8 wedges

Instructions

Rinse Corned Beef: Rinse corned beef under cold water - be sure to rinse well.

Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker. 

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes). 

If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.Pressure Cook 

Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described. 

Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl (there should be about 1.5 - 2 cups of liquid left in Instant Pot). Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot. 

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 2 – 3 minutes + Quick Release. Open the lid carefully.

Meanwhile, add 1 cup of the corned beef juice from the pot to a saute pan over low heat. Mix the flour with 1/2 cup hot water and add to the pan. Cook, stirring, until the gravy thickens, a few minutes.
Cut & Serve: On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots. 

Wild Ramp Pesto

We picked ramps and made this with pasta. It’s yummy with peas and spinach too. 

1 bunch of ramps

1/2 cup walnuts (toasted)

1/3 cup olive oil (or 1/2 cup, you kind of have to eyeball it)

1/2 cup grated parmigiano reggiano cheese

sea salt

pepper

a squirt of lemon

Wash and cut off the leaves of the ramps. Optional step: blanche the ramp leaves in boiling water. Some say this makes the pesto more bright and vibrant. I think it's plenty beautiful either way. Chop the ramps and walnuts just a bit and put them in your food processor. Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper. Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y. Taste for seasoning and add a good squirt of lemon. Use to top your favorite pasta, or grilled bread... and enjoy.

(Eden washing the ramps in the river. May 2020)

Instant Pot Ham and Beans

• 32 oz dried Northern or Pinto beans, rinsed and sorted
• 2 cups leftover ham and meaty ham bone or 3 ham hocks
• 4 tablespoons dried minced onions
• salt and pepper to taste
• water

Instructions

• Place your ingredients in your Instant Pot and pour in enough water to cover your beans by about 2 inches
• Cook at high pressure on manual for 60 minutes. Do not allow warming cycle to kick on.
• Then use natural release for 15 minutes and switch to quick release.
  
  
  
  

• If all your beans are not as tender as you like when the cooking time is over and your liquid is all soaked up or you would just like to have more liquid in with your beans, add in more liquid and stir, seal and cook under high pressure for an additional 8 minutes. Natural release for 5 minutes and then quick release.
• This recipe makes a ton, but the leftovers are so good, you’ll want a ton! However, if you want less, you can cut the recipe in half and lessen your cooking time.
• I used a 6 quart Instant Pot to make this recipe. Using an electric pressure cooker is a great convenience in the kitchen.
• Also, DO NOT EVER cover the vent of your electric pressure cooker.

Here's the video where I saw the recipe.

Charred Sweet Potatoes With Hot Honey Butter and Lime

from Bon Appetite Magazine

8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise

• ½ cup extra-virgin olive oil, divided
  Kosher salt
  6 Tbsp. unsalted butter, room temperature (so the hot sauce can be easily incorporated)
  2 Tbsp. honey
  3 Tbsp. hot sauce (such as Tapatío or Cholula)
  ¼ cup raw pumpkin seeds (pepitas)
  1 Tbsp. ground coriander
  Flaky sea salt
  Lime wedges (for serving)
  

  Place a rack in middle of oven; preheat to 425°. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25–30 minutes.

  Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.
• Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt. Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.
• Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

Classic Potato Latkes

By MELISSA CLARK from the NYTimes

We did these with sweet potatoes and they were even better.

• YIELD About 3 dozen

• TIME 45 minutes

• 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters

• 1 large onion (8 ounces), peeled and cut into quarters

• 2 large eggs

• ½ cup all-purpose flour

• 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling

• 1 teaspoon baking powder

• ½ teaspoon freshly ground black pepper

• Safflower or other oil, for frying

1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

1. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.

1. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
   

Slow-Cooker Corned Beef and Cabbage

4 large carrots, peeled and cut into matchstick pieces

10 baby red potatoes, quartered

1 onion, peeled and cut into bite-sized pieces

4 cups water

1 (4 pound) corned beef brisket with spice packet

6 ounces beer

1/2 head cabbage, coarsely chopped

Directions

Prep 15 m

Cook 9 h

- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High. 

- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour. 

Raspberry Buckle

• This is from Martha Stewart. It’s so easy and you can do it with all types of fruit. 

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1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
Confectioners' sugar, for dusting (optional)
Whipped cream

Step 1Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
Step 2Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.

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Watermelon Salsa

Ingredients:
1 1/2 teaspoons lime zest (from about 1 lime) 1/4 cup fresh lime juice (from about 3 limes) 1 tablespoon sugar
Freshly ground pepper
1 mango, peeled and diced
1 jalapeno pepper, seeded and minced
Tortilla or pita chips, for serving

3 cups seeded and finely chopped watermelon 1 cucumber, peeled, seeded and diced
1 small red onion, finely chopped 8 fresh basil leaves, finely chopped 1/2 teaspoon garlic salt

Directions:
1 Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon,
cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
2 Add the garlic salt just before serving. Serve with chips.