Oma's Rhubarb Pie

My Grandmother bakes the best pies! She gave me all her recipe's. While I was looking for a translation online, I stumbled upon this Martha Stewart recipe...which is pretty much exactly the same as my Grandmothers. The only difference is that Martha adds Strawberries, which I find a nice refreshing twist...

• About 2 1/4 cups all-purpose flour
• About 3/4 cup sugar
• 1/4 teaspoon salt 
• 3/4 cup (3/8 lb.) butter or margarine 
• 2 cups sliced strawberries (1/2 in. thick) 
• 2 cups sliced rhubarb (1/2 in. thick; about 2/3 lb.)
• 1/2 teaspoon ground cardamom

Pie Crust

In a food processor, pulse flour, salt, and sugar several times to combine. Add butter.

Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. 

Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix.Turn out onto a floured work surface; knead once or twice, until dough comes together. Flatten dough into a disk; wrap in plastic, and refrigerate at least 1 hour.

Filling

1. In a bowl, gently mix strawberries, rhubarb, 1/2 cup sugar, 3 tablespoons flour, and cardamom.
2. On a lightly floured board, roll dough into a 14-inch round. Slide onto a 14- by 17-inch baking sheet; if dough tears, press back together.
3. Stir berry mixture; spoon evenly onto pastry, leaving a 3-inch border. Fold dough border over edges of fruit, tucking to incorporate excess pastry.
4. Melt remaining 2 teaspoons butter in a microwave-safe bowl in a microwave oven at full power (100%), about 15 seconds. Brush pastry rim with butter and sprinkle with 1 teaspoon sugar.
5. Bake in a 375° regular or 350° convection oven until pastry is browned and fruit bubbling, 40 to 45 minutes.
6. Let cool at least 30 minutes. Slide a long metal spatula under pastry to release. Slide pie onto a platter. Serve warm or cool. Cut into wedges.

Grilled Vegetable Bruschetta

GRILLED VEGETABLE BRUSCHETTA... WHAT A PERFECT SUMMER APPETIZER!!!

INGREDIENTS

PESTO

6 cups lightly packed basil leaves

6 garlic cloves

3/4 cup extra-virgin olive oil

1 cup freshly grated Parmigiano-Reggiano

Salt and freshly ground pepper

BRUSCHETTA

2 red bell peppers halved lengthwise

2 yellow bell pepper halved lengthwise

2 yellow squash halved lengthwise

2 zucchini halved lengthwise

1 large sweet onion, sliced 1/4 inch thick

3/4 cup extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

5 large ripe tomatoes, diced

1 small red onion, thinly sliced

1/4 cup fresh lemon juice

1/4 cup chopped parsley

3 tablespoons sherry vinegar

2 tablespoons minced garlic

1 tablespoon thyme

Ten 1-inch slices of country bread

4 ounces ricotta salata, thinly sliced, for garnishLight a grill. In a food processor, mince the basil and garlic, then add the oil and process to a paste. Transfer to a bowl and fold in the grated cheese. Season the pesto with salt and pepper.

Brush the bell peppers, squash, zucchini and sweet onion with oil; season with salt and pepper. Grill the vegetables over moderately high heat, turning once, until charred and just tender. Discard the charred skin from the peppers. Cut the grilled vegetables into 1-inch squares and transfer to a large bowl. Add the tomatoes and red onion.

In a small bowl, whisk the 3/4 cup of oil with the lemon juice, parsley, vinegar, garlic and thyme. Season with salt and pepper, pour it over the vegetables and toss.

Brush the bread on both sides with oil. Grill over moderately high heat, turning once, until toasted, 2 minutes. Spread each toast with a rounded tablespoon of the pesto, then top with the grilled vegetables and the ricotta salata and serve.

Heather's Jalapeno Poppers

Heather makes the BEST Jalapeño Poppers!!!!

Ingredients

• 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
• 2 ounces feta cheese
• 2 ounces cream cheese softened
• 1 1/2 cups grated Monterey Jack/Pepper Jack or mozzarella cheese
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne, or less, to taste
• small hand full finely chopped cilantro
• 2 tbs grated onions

Directions

Preheat the oven to 400 degrees F. Lightly grease a baking sheet and set aside.

Cut peppers lengths wise and scoop out seeds. Place on baking sheet.

In a bowl, cream together the cream cheese, Monterey Jack cheese, onions, cumin, and cayenne.

Cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 15- 20 minutes.

Remove from the oven and serve immediately with cold beer.

Nicole's favorites...

My friend Nicole is a superb pastry chef (besides being a Mom of 3 little kids). Before she had her kids, she had her own company and has been selling her delicious pastries on farmers markets all over Maryland... here are some of her favorite recipes she shared with us...

Recipe for the Mexican Wedding Cookies (very easy):

1 Cup unsalted butter

1 1/4 C confectioners' sugar

1 tsp vanilla extract

1/4 tsp salt

1 3/4 C flour

1 tsp cinnamon

1 C ground almonds (or walnuts/pecans)

In large bowl, cream the butter until fluffy and pale yellow. Add only 1/2 C of the confectioners' sugar and continue beating until light and fluffy. Add the vanilla and salt and beat on low speed until blended. Sift the flour and cinnamon together onto a sheet of waxed paper. Add the flour mixture to the butter mixture and mix on low speed until just blended. Stir in the ground nuts. Cover and refrigerate until the dough is chilled, but not hard, and no longer sticky to the touch (about 15 min).

Preheat oven to 350

Have ready 2 ungreased baking sheets. Sift the remaining confectioners' sugar into a shallow bowl.

Shape the dough into 1 inch balls, place about an inch apart on a baking sheet.

Bake the cookies until just golden on the bottom (10-12 min)

Let the cookies cool on the pans on wire racks for 5 minutes before removing them one at a time and rolling them in the sugar. Let the cookies cool completely on wire racks.

Cream Cheese Cookies

Mix together and then chill for 30 minutes:

¼ C butter softened

1 8-ounce pkg cream cheese

1 egg yolk

¼ tsp vanilla extract

One pkg yellow cake mix

Drop small spoonfuls onto greased cookie sheet and bake at 375 degrees for less than 10 minutes (depending on how soft/hard you want them)

To all of my European friends... you have to try a Banana Bread... it is soooooooo delicious!!! One thing we miss out on BIG time in Europe! Here is Nicole's... (I add chocolate sprinkles to mine ;-))

Best Banana Bread

Mix together with hand mixer:

1 8-ounce pkg. of cream cheese softened

1 ½ sticks butter softened

Add:

2 C sugar till fluffy

3 large eggs

To the side:

Combine 3 Cups of flour with ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt

Add this flour mixture to the egg mixture

Stir in 2 C of mashed bananas (4-5 bananas- brown)

One tsp vanilla extract

1 C of chopped pecans or walnuts (optional)

Bake at 350 degrees (in a loaf pan) for one hour or until toothpick in center comes out clean (usually makes two loaves).

My Mom’s Caesar Dressing (no raw eggs)

1 C mayo (canola mayo)

¼ C – ½ C Extra Virgin Olive Oil

1 tbs white wine vinegar or champagne vinegar

2 tsp worstichire

½ C- 1 C freshly grated parmesan cheese

Juice of one lemon

Pepper to taste (more is better)

1-2 minced garlic cloves (or more if you like garlic)

(If dressing turns out with too much garlic flavor or too much olive oil flavor, then add more parmesan cheese or lemon)

Blend in blender 

Store in refrigerator for up to 3-4 weeks

Add to romaine lettuce and grilled chicken or shrimp

Hash Brown Bake

Combine:

1 Lb of frozen hashbrowns (thawed out a little)

1 can of cream of chicken

8 ounce pkg of cream cheese

¾ cup of sour cream

¼ C butter

2 tbs. onion chopped (or more if you like onions)

Can add crumbled bacon and corn flakes (baked) on top.

Bake at 350 degrees for 45 minutes.

Double Troubles

Preheat oven to 350 degrees. Grease a 13x9” baking dish.

Chocolate Chip layer:

1 1/2 sticks unsalted butter

1 C brown sugar

1 1/2 C all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 large egg

1 tsp vanilla extract

1 C semisweet chocolate chips

Brownie layer:

1 1/2 sticks unsalted butter

3/4 C unsweetened cocoa powder

1 1/2 C sugar

1/4 tsp salt

2 large eggs

1 1/2 tsp vanilla extract

3/4 C all-purpose flour

Chocolate chip layer:

Melt butter in saucepan over medium heat, stirring occasionally. Remove from heat and add brown sugar- whisk until no lumps remain (careful- the butter will spatter). Set aside to cool. (you can now make the brownie layer while this cools).

Combine flour, baking soda, salt in small bowl and stir together. Once butter mixture has cooled, add egg and vanilla and whisk until blended. Stir in the flour mixture with a rubber spatula until blended. Stir in the chocolate chips. Set aside. (this is the top layer)

Brownie layer:

Melt the butter in sauce pan over medium heat, stirring occasionally. Remove from heat and add the cocoa powder. Whisk until smooth. Add the sugar and salt and whisk until blended. Whisk in the vanilla. Sprinkle the flour over the chocolate mixture and stir with rubber spatula until blended.

Scrape the brownie batter into the prepared baking pan and spread evenly with a rubber spatula (or your hands).Drop large scoops of the c-c dough over the brownie batter and spread evenly with a spatula (or your hands). Bake until a toothpick placed in the center comes out with small gooey clumps of brownie sticking to it, about 40 minutes. Don't overbake or the brownie layer won't be fudgy. Cool completely on wire rack. 

(I bake these 1-2 days in advance, let cool, and then cut into squares and put in fridge- tightly covered or wrapped. The reason these turn out so moist and good is because it is all done over the stove!)

The best chefs are your friends around you...

I love collecting fantastic recipe's from my friends all over the world. I grew up in Germany, with a mother from Finland and a German father. With this cultural mix and a lot of long summer vacations in Finland, I got used to a lot culinarily different foods at a young age. I can tell you that there were NO different type cheese sticks options (or "cooked to order dishes" by Mommy for breakfast lunch and dinner) as I grew up. As my mom used to say: "That's what we have for dinner and you are free to make the choice to eat, or to go to bed hungry!"
Sometimes I think that this is exactly what I need to do with my kids...

However, I believe these roots are the foundation for my consistent interest in new foods, diverse pallets and new recipes. Before I moved to the US, I have lived in various places Germany and Amsterdam, the Netherlands. I have travelled all over Europe, been to Asia and Africa always excited to new try to local foods.  Since I left Europe and moved to the United States about 8 years ago, I have lived in Boston MA, New York, Dallas TX and in Maryland (and I have travelled most of the country). What I love the most about the food in America is the amazing blend of European, African, Israeli and Asian heritage which blend so well into a fantastic dinner... I am not trying to make a political statement... I am just telling you, that this is most beautiful to me!!!!

You have to try these recipe's... so simple and so good!

My friend Elizabeth made these dishes for a party and I absolutely LOVE, LOVE those every one of them!!

Greek Layer Dip

• 2 teaspoons Greek seasoning
• 1 pound ground lamb
• 1 teaspoon garlic salt
• 1 16-ounce container prepared hummus
• 1 1/2 cups tzatziki (gyro sauce)
• 1 cup shredded iceberg lettuce
• 2 medium roma tomatoes, diced
• 1/2 diced red onion
• 1/2 cup kalamata olives, chopped
• 1 4-ounce container crumbled feta cheese

In a large skillet, brown the ground lamb with the garlic salt and 2 teaspoons Greek seasoning. Drain and set aside. In a shallow 1 1/2-quart dish or plate, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.

Oreo Pudding Dessert

1 lg. pkg. Oreo cookies
1/2 stick butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 pkgs. instant French vanilla pudding
1 (12 oz.) carton Cool Whip

Crush well one whole package of Oreo cookies. Set aside. Cream together butter, cream cheese and powdered sugar. In separate bowl, mix together milk and pudding mix, add to creamed mixture. Fold in Cool Whip.Layer cookies first, then pudding, then cookies, and end with pudding on top. Refrigerate for 2-4 hours.

Buffalo Chicken Dip

8 oz. pkg.cream cheese, softened

1/2 cupblue cheese or ranch salad dressing

1/2 cupFRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce

1/2 cupcrumbled blue cheese or shredded mozzarella cheese

2 cups of chopped chicken (I usually get a rotissere chicken and pull apart)

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Serve with tortilla chips or crackers.

Mommy's time out

• Is this one of these days where your kids drive you up the wall? We had a week of 95 degrees and plus weather and my 2 old daughter as well as our 2 big dogs have been going nuts indoors... Yes, I admit, there are those days when I wish bed time would be at 3PM already. 
  This weekend I found a perfect recipe... a wonderful yummy watermelon margarita... and  I believe that we all deserve one of those pretty drinks after a long  CRAZY day ;-)!!!
  
  
  
  
  
  
  

  Watermelon Margaritas

  • 
    
  • 1 teaspoon lime zest
  • 1/2 cup water
  • 1/4 cup agave syrup
  • 3 tablespoons coarse salt
  • 1 lime wedge
  • 1 cup watermelon puree (*see Cook's Note)
  • 2 tablespoons fresh lime juice
  • 1/2 cup premium 100 percent agave tequila
  • 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier or triple sec)
  • 1 cup ice

  Directions

  In a medium saucepan, combine the lime zest, water, and syrup. Bring to a boil over medium heat, and cook, stirring, until the syrup us bubbly. Remove from the heat. Cool to room temperature andstrain out the zest. (Can be made in advance; keep in a covered container in the refrigerator.)

  Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge.

  In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.

  *Cook's Note: To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.