Category Archives: cooking

Recipe Wednesday: Strawberry Pie

Over at her blog, Emma has posted recipes on Wednesday for the past three weeks, this week with an entry on Crispy Sesame Crusted Brussels Sprouts.  Because I also like cooking and am especially proud of my recent success making Strawberry Pie, I thought I’d share the recipe.  It’s from this month’s Cook’s Illustrated.  The picture is mine however.



Fresh Strawberry Pie (Cook’s Illustrated, May/June 2011)
For the filling:
4 pints (about 3 lbs.) fresh strawberries, gently rinsed and dried, hulled*
3/4 cup sugar
2 tbsp. cornstarch
1.5 tsp. Sure-Jell for low-sugar recipes**
Generous pinch table salt
1 tbsp. freshly squeezed lemon juice
1 baked 9-inch pie shell

For the whipped cream:
1 cup cold heavy cream
1 tbsp. sugar

* I only had three pints of strawberries so I used defrosted frozen ones for the puree
**Be sure to use Sure-Jell for low- or no-sugar recipes (pink box).

To make the filling, select 6 oz. misshapen, underripe or otherwise unattractive berries, halving those that are large, about 1½ cups.  In the food processor, process the berries to a smooth puree.  You should have about ¾ cup puree.

In a medium saucepan, combine the sugar, cornstarch, Sure-Jell and salt.  Whisk to combine.  Stir in the berry puree.  Cook the mixture over medium-high heat, stirring constantly, and bring to a full boil.  Boil for 2 minutes (it seemed to cook faster for me), scraping the bottom and sides of the pan constantly.  It will be foamy at first and then darken. Transfer to a large bowl and stir in the lemon juice.  Let cool to room temperature.

Meanwhile, pick over the remaining berries and choose the most attractive ones; halve only extra-large berries.  Add the berries to the bowl with the glaze and fold gently with a spatula until the berries are evenly coated.  Scoop the berries into the pie shell, piling into a mound.  If any cut sides face up on the top, turn them face down.  Remake the mound if need be until you find it attractive.  Refrigerate the pie until chilled, about 2 hours.  Serve within 5 hours of chilling.

Make the whipped cream just before serving.   Cut the pie into wedges and serve with whipped cream.


Crunchy Oatmeal Raisin Walnuts Cookies

I made oatmeal cookies last night and some friends on Twitter asked for the recipe.  Here it is.  This makes a sort of crunchy oatmeal cookie — for chewier, use all brown sugar.
  • 1 cup of flour
  • 3/4 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of butter (softened to room temperature)
  • 1 cup of white sugar
  • 1/2 cup of brown sugar
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon
  • 3 cups of old fashioned rolled oats
  • 1 cup of raisins
  • 1 cup of chopped roasted walnuts
  1. Heat oven to 350 degrees. Line two cookie sheets with baking parchment.
  2. Roast walnuts until fragrant.
  3. Sift together flour, baking powder, baking soda and salt.
  4. Beat together butters and sugar on low; increase speed until creamed and fluffy.
  5. Add the egg, vanilla and cinnamon. Scrape bowl as needed
  6. On low speed, add dry ingredients until mixed.  Then add oats.  Finally, mix in walnuts and raisins.
  7. Drop on pan by tablespoon in batches of six cookies.
  8. Bake for 14 – 16 minutes, turning sheet halfway through baking.
  9. Cool for 5 minutes on sheet and then remove to cooling rack
  10. Enjoy!