Wednesday, June 25, 2014

Rhubarb meringue pie

My truth about rhubarb:

      To tell you the truth rhubarb hasn't been something I enjoyed eating or cooking with for a long time, mainly because of its tart taste and the nature of its celery like structure. The first thing I think of when I think of rhubarb is putting it in a pie. And yes the always popular strawberry and rhubarb comes to mind. Which brings back memories of my aunts cooking from years ago. All the rhubarb you see in my photos comes from my aunts garden, which is full of rhubarb and memories for me. 


Pie filling:
• 3 cups cut rhubarb 
• 1 1/2 cups sugar 
• 5 tsp flour 
• 4 egg yolks 
• 1 cup milk 
• dash of salt 

Pie crust: 
• 7 tbs butter 
• 1 cup flour 
• salt 1/4 tsp

• 4 egg whites 
• 1 cup sugar 
• 1/2 tbs lemon juice 
• 1/2 tsp cream of tartar 
• 1/4 tsp salt 

1)  In a double boiler with water on the bottom layer. Mix in rhubarb  milk, sugar, flour, egg yolks, and salt. Cook for about 35-45 mins mixing often until thick.

2)  While pie filling is cooking, start making pie crust. Put flour,salt in mixing bowl and add butter in cubes. Then using hands start kneading the dough, until crumbly. Now add 2 tbs water and mix some more, if dough is not pliable enough add some more water.

3) Roll out the pie crust on plastic warp, then cover other side also with plastic wrap and Freeze for about 6 mins until cool but still easy to work with. Place on pie pan and bake for 12 mins on 390 f.

4)  Let completely cool until adding the cooled pie filling. Then start mixing the meringue, by adding egg whites, sugar, cream of tar tar, lemon juice and salt. Mix until mixer the attachment has a stiff white peak and the meringue is glossy.

5)  Spread meringue on top of pie and bake for 20 mins at 325 f. Let the pie completely cool before cutting and serving. 

    You may have heard that rhubarb leaves are poisonous, that is true. Never use the leaves just cut them right off. If you don't have a double boiler, use a pot with a bigger bowl that is oven and heat safe on top of the pot. Always have water on the bottom pot. Make sure not to add too much water. Enjoy this recipe! 

Tuesday, June 3, 2014

Puréed Broccoli Soup

   I was walking home in intesipation of cooking and shooting pictures for this soup recipe. And was walking for less than a minute. When the loud sound of thunder sounded over head and the rain started poring down, making me instantly wet. As I kept walking the rain got harder and my rain coat started leaking threw. By the time I got home, my backpack was a watery mess of wet papers and dripping blue ink. And my clothes were wet like I fell in a river. With shoes full of cold rain water I finally made it home. This just shows how when you think the hot summer weather is here to stay. You are proven wrong by the rainy weather in Portland  So on future days like this. Make yourself a bowl of warm soup and enjoy the rest of your day.


• 4 cups chopped Broccoli  
• 2 1/2 cups Vegetable broth 
• Half Celery stalk   
• Half Chopped Onion  
• 1 1/2 cup water 
• 2 tbs butter 
• 1 tbs olive oil 
• 1/2 tbs parsley 
• 2 tbs cilantro 
• 1 clove garlic 
• 1/2 tbs Tarragon 
• 1 tsp fresh or dried oregano  
• salt 
• pepper

1) In a medium sized Dutch oven or pot add butter and olive oil, on medium heat.

2) Chop up half of a onion and half a stalk of celery, then add into pot and cook for about 5 minutes    stirring often.

3)  Then stir in garlic and chopped herbs parsley, oregano,cilantro and tarragon cook for 30 seconds.

4) Add chopped broccoli, broth and water then bring to a simmer and cook for about 7 minutes, add some salt and pepper.

5) Purée the soup in a blender (while still hot, using caution) 

6) Taste the soup to see if more salt and pepper is needed.

This soup is best served with a rustic French bread or your favorite sandwich. You can add a swirl of olive oil on top for garnish and some extra flavor, enjoy.

Feel free to comment on what you liked or recipes and changes you would like to see in the future...thanks for reading!