Blue skies, moderately warm temperatures, endless sun, ice cream (more on this addiction later…let’s just say it’s a bit out of control!), beach days, wading pools, flip flops, skirts, shorts, picnics…and BERRIES! So many plump, delicious berries growing in fields all over the northwest right now just waiting to be plucked from their bushes.
My absolute favorite fruit is raspberries (in actuality, it’s probably in my top five favorite foods list if I were to create one) so I was one very happy girl yesterday when we went berry picking with some friends at Biringer Farms and discovered that the raspberries were at their peak! We only spent an hour or so in the fields, only picking from a few rows, but we got such a wonderful bounty of huge, red, juicy raspberries!
We are trying to enjoy them in their pure form as quickly as possible since no amount of sugar or even buttery crust could possibly make them better, but I do plan to make at least one berry crumble pie later this week with some of the smashed ones.
Summer is just delightful, no?!!
P.S. Our berry picking adventure 2 years ago, just a few months after moving here— look how little Jack was!!!…sigh.
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Just wanted to stop by and say hello! I haven’t forgotten about this space (on the contrary, I actually have many ideas for new posts), but summer life takes on a direction of its own and before I know it, our calendars are overbooked with activities that have us playing in the sun, visiting more with friends, and lingering longer over meals since the sun doesn’t disappear from the clear Seattle sky until after 10pm. It’s a glorious time of the year!
I plan to pop back in soon with some recipes and to share photos of our summer time fun, but right now I’m just going to kick my feet up and sip an iced coffee on my sun-drenched deck.
PS I just chopped about 9 or 10 inches off my hair (you can see it in the bottoms photo)! It feels good to have shorter, bouncier locks for summer!
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This past weekend, we rode our bikes down to South Lake Union to indulge in some tasty lunch served from the window of some rad food trucks at Seattle’s Second Annual Mobile Food Rodeo.
There were 45 food trucks in attendance, some of the most talked about among the Northwest foodie scene. Out of all the choices, we opted for two crepes- a pork and a mushroom- from Caravan Crepes and they were super delicious. Full of fresh ingredients, a ricotta/manchego cheese blend, and served with a side of organic salad greens, it was a perfect food truck choice!
And, we couldn’t pass on our first chance to taste the food raved about from Skillet Street Food. The chicken sammy which features a piece of fennel crusted fried chicken topped with kale slaw and pickled jalapeño aioli on a potato roll and served with hand-cut fries was amazing…AMAZING. I will certainly be making a trip to their Diner location in Capitol Hill…I already cannot wait to try the pork belly and cornmeal waffle topped with a fried egg!
I was glad we had the long bike ride to burn off those indulgent calories…I even pulled Jack in the bike trailer! It was a lovely and yummy Saturday afternoon!
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Posted in desserts, Summer, tagged Blackberry Pie on September 11, 2012 |
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Today’s goals: Find and pick blackberries without being eaten alive by the blackberry vines! Make pie during nap time.
Tonight’s dinner menu: Ravioli with Arugula and Olives, Blackberry Slab Pie with Vanilla Ice Cream, Red Wine
Simply stated, blackberries are amazing! Their enormous vines with their scarily creepy thorns that seem to lunge for your arms and hands are less so. But, in Seattle we learn to put up with the scary vines that invade our yards and strangle our trees so we can indulge a few weeks every summer on the delicious little delicate berries.
We’ve been driving around the neighborhood seeking out blackberries a few days out of the last few weeks and when we pick enough, I’ve made this yummy little rustic slab pie as our reward. The pie crust is sugar-sparkled and pinched around the heap of fresh, gorgeous blackberries that are piled in its center. It’s quite delicious and very easy to assemble and bake during nap time. Topped with a generous scoop of French Vanilla ice cream, it makes a perfect dessert!
Blackberry Slab Pie
minimally adapted from babble.com
3-4 cups blackberries
Pie crust (I buy them at Trader Joe’s where they are sold in the freezer section and come in a circle wrapped in wax paper.)
3 tablespoons butter
1 egg white
1/8 – 1/4 cup of sugar, depends on how sparkly/sugary you like it
Wash the berries and let dry in a strainer. Place the round of pie dough on a parchment lined baking sheet. Heap the berries into a mound right in the center of the pie dough. Carefully fold the edges of the pie dough around the berries, overlapping and pinching it together to keep the edges in place. It will resemble a King Cake shape for those of you familiar with the Mardi Gras dessert.
Melt the butter and drizzle half of it over the berries. Whisk the egg white into the remaining butter. With a basting brush, spread the butter/egg white mixture all over the edges of the pie crust, then sprinkle with sugar.
Bake in an oven preheated to 425 degrees for 10 minutes, then lower the temperature to 400 degrees and bake for an additional 5-10 minutes, or until golden brown. Serve with giant scoops of vanilla ice cream.
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