Tag Archives: pie

adieu, summer

Alas, the real end to summer is here. We’ve had some surprisingly chilly days already and a couple last (?) heat wave days in Toronto. I’m settling back into the school year. Yes, even autumn appropriate recipes are starting to catch my eye. 

As such, here is a belated last glimpse of summer 2013.

First up, sangria sorbet from Ed’s.

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A lot of good tunes:

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In July, my sister and I went to the Weezer memories concert. Weezer is a 90s alternative band that still makes music, but like many bands their earlier stuff is the best. They put on a tour in which they played their greatest hits reverse chronologically, followed with the main event: their first album, the Blue album, in full. It was a fantastic nostalgia-filled night.

I went to the last Wavelengths music festival at Artscape Gibraltar Point on the Toronto Islands in August. I found out about a lot of bands I hadn’t heard of before. A couple highlights were Catl, a rhythm and blues duo, and Beliefs, a lovely shoegazy band. Both are from Toronto!

Catl

Beliefs

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I also caught the Wooden Sky’s traveling show as part of Summerworks. The audience literally followed the band as they played across CAMH, the backs of buildings, and alleys. We ended up with a full out concert inside.

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I of course did some further cooking.

I held a brunch earlier in August for my birthday. I put out way too much spread, but I learned it’s really fun having friends over and sharing food. There was no need to stress out.

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Kinda sloppy shot, but these two overnight casseroles were a life saver in the morning: cinnamon toast French toast and a savoury “New York” breakfast casserole of bagels, red onion, cherry tomatoes and cream cheese (Smitten Kitchen’s cookbook). I prepped everything the night before, and put both of them in the oven in the morning.

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I continued my pie craze by making a a savoury tamale pie. I didn’t take a picture of the innards, but there was a turkey tomato stew underneath that cornbread crust. It was all baked up in the oven in a cast iron pan.

TamalePie

I made one more pie: peach blueberry pie. This was my first double crusted pie and once again I tackled the crust. I have to say that rolling pie dough is probably the most stressful part, since the rolled out dough has to be large enough to cover the pie and you have to transfer the dough without it tearing. Fortunately, I just covered the pie, and it baked up beautifully/at least tasted good.

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Finally, I savoured summer’s last peaches with sour cream peach pancakes (also from Smitten Kitchen’s cookbook!).

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Until next year, summer! You were a good one. Let the season of stews, pumpkins and apple pie (hopefully) commence.

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Summer Fruit: Rhubarb

The moment I saw rhubarb at the St. Lawrence Market, I knew I had to buy some. It was the sign of the beginning of summer, after all. But I picked up a stalk apprehensively and asked the vendor, “The leaves are poisonous, right?”. He responded, “You haven’t made rhubarb before?”. He then went on to explain how to prepare the rhubarb and a couple other older men listened in and gave their opinions.

Source: Wikipedia

We finally reached a consensus on making rhubarb compote: Bring 3/4 to 1 lb chopped rhubarb, 1/2 cup of water and 4 tbsp of sugar to a boil then down to a simmer before the rhubarb breaks apart too much, and stir in some orange peel near the end.

Enjoy it on crepes!

Rhubarb on Crepes

With granola and yogurt in a Mason jar (jar optional)!

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Since then I’ve made a few different kinds of dishes with rhubarb.

Rhubarb Crumb Cake

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Rhubarb Spice Cake

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and la pièce de résistance: Rhubarb Strawberry Crumb Pie by Joy the Baker

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Pie crust used to stress me out, but I decided that I would no longer let it intimidate me. So what if it tears a bit or shrinks or if it’s not perfectly flaky? It’ll still taste good. Honestly, the thought of making apple pie for the first time is the only thing that is making autumn appealing to me right now. I’ll take summer forever, please, thanks.

Rhubarb is no longer in season, but I still have a few stalks in the freezer. Hmm, I wonder what I should make with it now.

Bonus: Out of focus strawberry rhubarb ice cream from Ed’s Real Scoop. Mmm.

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