23 Oct 2014

Pushing Daisies' Pear & Gruyere Pie

The facts were these: One Sydney Davis, who at this moment was 25 years, 4 months and 8 days old, stood in the kitchen of her parents home, contemplating her life. 
This particular moment of contemplation was centred on the fact that her life would perhaps be better if she had someone to share it with. Surely there was someone who would enjoy going to bookstores with her, and think her curly hair was lovely while listening to 80s music and would tolerate, though not understand, her obsession with pugs. At that moment Lee Pace came dancing though her thoughts. His tall, 6"5 frame and dazzling Ned-The-Pie-Maker-Smile. Sydney contemplated how her head would fit perfectly against his chest, owing to their height difference, and how maybe after they had...
This day dream was interrupted by a large announcement of dissatisfaction from her empty stomach. She sighed wistfully, knowing that Ned was simply a character, and Lee Pace probably wasn't as fabulous in real life as he seemed on tumblr. 
Leaning on the counter, chin propped in her hand, Sydney had an idea. Perhaps, instead of romance, a pie would suffice! She was certain that someone else had had this idea before...This only confirmed her conviction in it's truthfulness. 

Because, as the saying goes, where there is pie, there is romance... 

Pushing Daisies' Pear, Apple & Gruyere Pie
makes one 9-inch pie 
Ina Garten's Perfect Pie Crust recipe -or- other favourite pie recipe that yields enough for two shells 
Add in 3 oz Gruyere cheese after the addition of butter or lard

4 pears, peeled and sliced
4 honey crisp (or granny smith) apples, peeled and sliced
1 generous tsp lemon zest
1 tbsp lemon juice
1/3 cup all purpose flour
3 tbsp sugar 

For the dough: Mix dough together (add the Gruyere just after you add your fats) and allow to chill, at least 30 minutes. Cut the dough in half, roll out one section for the bottom of the pie, enough to fit in a 9 inch pie pan. Pro-Pie-Making-Tip: Before you place your dough in your pie pan, sprinkle 1/4 tsp of tapioca on the bottom it helps the dough from sticking to the dish. Place in bottom of pie pan. Roll out the second half and cut into ten equal sized strips. For how to make a perfect lattice crust, check out this post by Gimme Some Oven.

For the filling: Mix together all ingredients in a large bowl until apples and pears are well coated with flour, sugar and lemon zest/juice. Arrange fruit in concentric layers in pie pan (optional). 

Cover your pie with the top layer, lattice or full crust. Bake for about an hour at 400 degrees. Serve warm with ice cream. 

PS For the uninitiated Pushing Daisies is a show about a necromancer who bakes pies and it's adorable and funny and totally quirky and Lee Pace has possibly ruined my life 
PPS Pugs. 

21 Oct 2014


Lately I have been...
scoring these late season sunflowers (my favourite) at the farmer's market. 

Enjoying fires with Camembert, while finishing a very creepy book 

Being impressed at my own lattice work topping to this pear, apple and gruyere pie. 

Drinking beer. 

Liking how some things don't turn out the way you want, but you still enjoy them. Like blurry photos. 

Making all the soups! (seriously, I make at least one pot a week, what is going on with me?)

Running the never ending hamster wheel of school work, placement, not enough sleep, school work, etc

18 Oct 2014

internet stuff for reading enjoyment

Welcome to another edition of Hungover Saturdays where my ability to deal with alcohol is garbage and the points don't matter! Friendly reminder that today is the Nathalie-Roze Uber Swab from 11-2 at Queen and Carlaw. I'll be lurking around there getting my thrift on, damn the hangover. I'll also be doing a lot of boring school stuff this weekend like paper writing and re-certifying my Neonatal Resuscitation Program. Hooray midwifery school! I hope you are all lying in bed drinking coffee and/or wine while eating cookies and watching movies instead. I've got some internet stuff for you like Halloween cocktails, museum adventures and nerd boys. Also this song which has accompanied me on many road trips and other adventures and is great.

get your Halloween cocktail game on point 

sickeningly twee anatomy of a breakfast in bed that I would absolutely love someone to bring me 

how to enjoy going to a museum

yes cards against humanity plus doctor who 

Halloween candy astrology

still holds up: a few maxims for the instruction of the over-educated

people never fail to come up with ridiculous ideas 

squeee! both cute and feminist 

Have a great weekend! 

PS the photo at the top is from a show called Peep Show and it is hysterical and weird and British. The end.

16 Oct 2014

sips // the french gimlet

Hello friends! It's Thursday, that means it's almost the end of the week and almost certainly time for a drink. The last couple drinks I shared were both warm and bourbon soaked, to honour the lovely season that is fall. This week I'm switching gears. A little gin and lime juice are never a bad choice, if you ask me. Plus I've got a fancy new ingredient that I've been experimenting with. After reading about it and hemming and hawing about whether or not I wanted to spend the money, I finally caved and bought a bottle of St Germain. It is delicious. Excellent choice, on my part. 

I've seen lots of recipes that call for St Germain, but to really get a taste of what it can do for a drink I made a French Gimlet. It's a Vodka Gimlet's fabulous french cousin. It's sweet and refreshing and ever so slightly twee. A perfect combination for a cocktail. Cheers! 

The French Gimlet
makes one drink
2 oz dry gin
1 oz lime juice
1 oz St Germain

In a cocktail shaker filled with ice, add gin, lime juice and St Germain. Shake to combine. Strain and serve in a stemmed cocktail glass. Garnish with lime wheel. Enjoy!

PS Drinks with similar ingredients Vodka Gimlets & Gin and Tonics