"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Tuesday, July 31, 2007

Blueberry Pie and brilliant summertime crust-making tip

I have a confession to make. Blueberry pies don't float my boat.

Now cherry pies, peach pies...I'll run to the next county for those. I also love blueberry muffins, coffee cakes, pancakes, blueberries in cereal and in fruit salad.

But what is it about pies that seems to rob blueberries of their charm? Is it the sugar, that overwhelms the slight tartness of the berry? Or the thickeners, in this case cornstarch and tapioca, that absorb the juiciness?

All of this ambivalence didn't stop me from having a slice of pie for lunch. And it was downright tasty, yes. I didn't push it away. But it's not swoon material.

Dr. S. on the other hand, LOVES bb pies, and he's enjoying this one mightily. It's a gorgeous creature, this pie--craggy and oven browned with rivulets of blueberry juice baked onto the top crust where it overflowed. I did not leave the top crust plain as the recipe suggests and brushed it w/ heavy cream and sanded it w/ raw sugar.

take frozen peas, walnuts, what-have-you out of the freezer and put it on the counter where you are going to roll out your crust to pre-chill it. This is especially useful if you are making a tricky butter crust.

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