Food Revolution Fridays - Blueberry Pie Edition

I don't talk a lot about my husband on this blog. In fact, I think of him as He Who Shall Not Be Named when I'm writing posts. He's a far more private person than I am. I've always been an open book, freely sharing my hopes, fears, triumphs (and the many moments I fall on my face) with friends. To me, this blog is just an extension of that. By HWSNBN is much more guarded than I am. Out of respect for that, I don't write about him except in passing. I think even he would be okay with me saying that today he's celebrating a birthday, because the snippet I'm about to reveal involves possibly his favourite thing in the entire world: blueberry pie.

My husband married me because of my blueberry pie. It's true.

When we were first dating, he mentioned that he loved blueberries.

HWSNBN: I love blueberries, especially in blueberry pie. 
Me: Well then, I'll make you blueberry pie some day. I make really good pie.
HWSNBN: Every other woman I've ever dated has said she would make me blueberry pie. Not one of them has ever done it.
Me: Good thing I'm not every other woman you've ever dated then.

Time went by. Suddenly it was Christmas. We'd only been dating a couple of months. I surprised him with a home made, from scratch, delicious blueberry pie I'd made specifically for him. He was agog.

By Easter we were looking at engagement rings. Behold the power of a good flaky crust!

Today is his birthday. When I asked him a few weeks ago what he wanted as a birthday gift, he didn't hesitate: blueberry pie, please!

So here it is, the secret to my successful marriage:

Pastry
I've seen a few versions of this basic pastry recipe over the years in various cookbooks. This one comes from a newspaper clipping my mom had tucked into our family cookbook when I was a kid. I'm typing this out from memory, so forgive me if I don't use the right culinary terminology!

1 3/4 cups flour
1 tsp salt
1/2 cup vegetable oil
3-5 tbsp cold water

Mix flour & salt in a large bowl.  Add vegetable oil and mix with flour and salt until the mixture looks like pea sized crumbs. Add cold water 1 tbsp at a time and mix until you get the consistency you want and the dough forms a ball. Roll out the pastry out to the desired size between two sheets of waxed paper. (Wipe the rolling out surface with a damp cloth before laying down the first sheet of waxed paper to prevent it from sliding around while rolling.)

For an unfilled crust, heat oven to 475F. Flute the edge, prick bottom and sides of the pastry thoroughly with a fork. Bake 8-10 minutes or until it reaches the desired golden light brown colour. Cool & fill.

For a filled crust, bake as directed in your pie recipe.

I like a good solid crust since I tend to overload my pies with filling, so for a single crust pie I make one recipe's worth, and for a lattice top or two crust pie I make the recipe twice. I change it up by varying the kind of oil I use. If I'm not being fancy I use canola oil, but I've also used peanut oil and macadamia nut oil with great results. (I've never tried olive oil, it just seems like it would be too heavy.) For other subtle differences in flavour, I'll throw in a tbsp or so of brown sugar to the dry ingredients for a sweet pie, and for a savoury pie I'll substitute smoked salt for the regular salt or throw in some dried herbs as well. It's a pretty fool-proof pastry recipe, so I take all kinds of liberties.


Filling

I tend to fly by the seat of my pants a bit on fruit filled pies. My vagueness irritates people who ask for the recipe, but I honestly don't have one. I tend to let the fruit tell me what it wants, if that's not too flaky. (Flaky! Ha! See what I did there?) So for the purposes of this post, I'll say:

Use enough blueberries
toss in a couple of handfuls of flour
add sugar to taste
add cinnamon if you like it
and about a tbsp of lemon juice
and mix together in a bowl. 

I don't like super-sweet pies - I usually let the fruit flavour speak for itself as much as possible. Your mileage may vary.

Pour berry mixture into the pie crust.
Dot with small pieces of butter.
Cover with 2nd crust and pierce it, or make a lattice top.
Flute the edge, bake at 425F for 35-45 minutes.
Or until done.

That, to me, is the beauty of making real food. Based around a rock solid base recipe, you can try new things: experiment with ingredients, improve, and refine to fit your individual taste. It's a bit like haiku - rigid as to form, but endless variation in the subject matter or ingredients.

I don't have any pictures of the pie. My husband has to work late tonight, so the pie making will occur tomorrow. Since The Imp cannot resist helping me in the kitchen, I'm very much looking forward to showing him how to make his first blueberry pie! I'll try and update with photos tomorrow.

This post is part of Food Revolution Fridays at Scattered Mom. Head over there and check out what other people are doing with real food!

Things That Are Dairy-Free: Chocolate Cake

Over the last several months, since we discovered The Imp's allergy to all things milk, I've been looking for dairy-free substitutes for some of my old tried-and-true favourites. I refuse to accept that having an allergy means all the fun stuff is off-limits! For chocolate cake, fortunately, my old tried-and-true was already dairy-free, a fact I didn't even realize until I really started paying attention. The cake is actually vegan, although that's not its raison-d'être. It's not from a vegan or health-food cookbook, in fact it's adapted from the most basic of cookbooks: Betty Crocker's New Cookbook, which I've had forever. (I have the 8th edition.) It's deliciously moist and chocolatey, and dead simple to make. It's been my go-to cake recipe for years - long before The Imp's allergy made it a necessity.

Toddler approved! The Imp enjoys his 2nd birthday cake.

This post also features this cake (with photos), in our life pre-non-dairy. So easy a toddler can make it!

The recipe below makes one layer in a 8 inch square or round pan. For two layers, make the recipe twice. For three, make it three times, etc. For a larger cake like the one pictured in this post, double the recipe and bake each layer in a 13 x 9 inch pan.

I haven't tried it, but I'm sure you could make cupcakes with this recipe too - the cooking time would be much shorter.

Anyway, on to the ingredients:

1 2/3 cups flour
1 cup packed brown sugar
1/4 cup pure baking cocoa powder (I like
Fry's)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil (I use canola)
1 teaspoon white vinegar
1 teaspoon vanilla


Heat oven to 350 degrees F.

And here's why it's so easy. Mix all the dry ingredients with a fork right in the cake pan - ungreased. Then stir in all the wet ingredients. When well mixed, stick it in the oven for about 30 - 40 minutes. Voilà.

That's the recipe more or less as it appears in the book. I often have a heavier hand with the cocoa powder, using 1/3 of a cup - how can cake be too chocolatey, I ask you? Also since I'm not a fan of super-sweet, I go a bit lighter on the sugar - a scant cup, unpacked.

My oven tends to run a bit hot, so I start checking it at the 25 minute mark. When a toothpick inserted in the centre comes out clean, it's done. Baking too long will result in a dry, crumbly cake. So don't do that!

I usually make 2 - 3 layers at once, then assemble them with jam and/or fresh fruit as a filling between the layers and pour melted chocolate chips (the Safeway Organic brand chocolate chips are a rare dairy-free option) thinned with soymilk over the top as a ganache-style frosting.

I am, however, looking for good dairy-free frosting recipes. Suggestions welcome!

Things That Are True - Recipe for Peace

Earlier this evening I tweeted the following:

In the interest of world peace, I suppose it behooves me to post my recipe for all to see. HWSNBN may have married me for my blueberry pie, but I think the meatloaf is a big part of why he's still here.

Mix all this stuff with a cup of milk - world peace in a stainless steel bowl

Preheat oven to 350 degrees.
Mix all of the following ingredients in a bowl:

1 1/2 lbs of lean ground beef
1 onion, chopped
1 egg
4 or 5 cloves of garlic, minced
(Your mileage may vary - whenever I see a recipe that's supposed to feed 6 people that calls for 1 clove of garlic, all I can think is, "You're adorable.")
About a tablespoon of dried mustard powder
About a tablespoon of herbes de provence
2 or 3 tablespoons of Worcestershire sauce (I just let it glug into the bowl until I think there's enough.)
Three slices of bread, chopped small (or about 1/2 cup of dried breadcrumbs)
1 cup milk - I use soymilk to keep it dairy-free

Mix well, transfer to ungreased loaf pan, and spread about 1/2 cup of ketchup (or bbq sauce, or if you're really fancy, sundried tomato puree) all over the top of it to cover. Bake at 350 degrees for 1 hour 15 minutes, or until meat thermometer inserted in the centre reads 160 degrees.

I don't have a photo of the finished product - it came out of the oven and more or less immediately into the gaping maws of HWSNBN and The Imp. I also ate rather a lot of it. But really, it should sit for five to ten minutes to make it easier to slice.

If there are any leftovers, sandwiches are definitely the way to go.

Do you have a recipe that could be responsible for world peace? Can you share the link in a comment? Please?

Things That Are Dairy-Free: Frosting

I have a dairy-free chocolate cake recipe that I've used for years, but had begun to despair of ever finding a dairy-free frosting recipe that didn't suck. While I've never been a buttercream fan - too much sweet and not enough substance for my taste, I could eat cream cheese frosting or and ganache every day of my life and never tire of either. (Except for the whole giant ass thing that would happen. I wouldn't enjoy that much.)

I like healthy food, but I'm not especially keen on health food, if you know what I mean. I don't want carob anything. Dessert is a treat, it should be decadent. I like an unapologetic frosting: thick, gooey, not too sweet. A frosting of substance. And my temporary solution of melted chocolate thinned with soy milk drizzled over cake and cupcakes just wasn't meeting my cake filling needs.

And then I found a Fudge Frosting recipe in the tired old Betty Crocker cookbook in the back of my cupboard, which I adapted to make Imp-friendly by substituting dairy-free margarine for butter, and soymilk for regular milk. I slightly decreased the sugar, and of course I increased the chocolate, because adding more chocolate to everything is pretty much my entire reason for living.

The Imp helped with the measuring and the stirring - and the spoon licking, which is pretty much his entire reason for living. It was a big hit at a family birthday party - no one even noticed its lack of milk ingredients. Win!

The Imp demonstrates his whisking prowess

So here's what we did:

3/4 cup granulated sugar
2/3 cup baking cocoa
1/2 cup soymilk
4 Tbsp dairy-free margarine (I use Fleischmann's)
2 Tbsp light corn syrup
Dash of salt
1 to 1 1/2 cups icing sugar
1 tsp vanilla extract

Mix granulated sugar and cocoa in a saucepan. Stir in remaining ingredients except icing sugar and vanilla, and heat over medium/medium-high heat until it boils, stirring often. Boil for 3 minutes, stirring constantly. Remove from heat and leave it to cool for a half hour or so.

Whisk in icing sugar and vanilla until smooth. For a smooth frosting use less icing sugar, for a stiffer frosting, use more.

This makes enough to fill and frost an 8-inch two-layer cake. I like to make a three layer cake, myself, and fill it with sliced strawberries or raspberry jam, then frost the cake with yummy chocolatey goodness. Because adding fresh fruit to cake makes it health food, you know.

I'd love to hear about any other dairy-free frosting recipes if you've got 'em!

But no carob, please. It's an abomination.

Things That Are True - Ingredients

I am so full.

In keeping with my belief about good food, good friends, and good stories, we had a friend over to share a meal with us tonight. There was roast beef, and yorkshire pudding, and glazed carrots, and mashed potatoes. And gravy. Mustn't forget the gravy, for it was made with roasted onions and bacon drippings and it was a glorious experience in and of itself.

Here's something you didn't know you needed to know: it is perfectly advisable to make yorkshire pudding with soy milk. This was the first time I tried it without regular milk, and it was delicious. If you didn't know, you wouldn't know.

For dessert we had warm chocolate chip cookies and home made ice cream. Well, sort of ice cream. I suppose legally I'd have to call it non-dairy frozen dessert.

But not the kind you can get in the grocery store. Have you seen what goes into that?

Click the photo to embiggen.

I've found frozen fruit purees that have no multisyllabic chemistry major words in the ingredient list, but nothing that actually approximates ice cream. No matter how "health food" the store or brand, I've never been able to find any non-dairy ice cream whose ingredient list didn't give me the heebie jeebies. So I thought, "How hard can it be to make soy ice cream at home?" Convincing HWSNBN that buying an ice cream maker was in his best interest wasn't too difficult.

Here's what goes into our homemade soy ice cream:

Soy milk, vanilla extract, and sugar

The recipe, adapted from the instruction booklet that came with the ice cream maker:

4 1/2 cups of soymilk
1 cup of sugar
1 tablespoon of vanilla extract

Mix soymilk and sugar together in a bowl until the sugar dissolves. Stir in the vanilla extract. Pour the mixture into your ice cream maker, and turn it on. (Follow your ice cream maker's instructions.)

Then make some chocolate chip cookies while you wait for the ice cream to freeze.

Serve warm cookies with cold ice cream and receive the undying gratitude and admiration of your friends and family.

I really am absurdly full. Urp.

Things I'm Doing - BlogHer Food in Seattle

I got an email a couple of days ago from a concerned reader (okay, it was my aunt) about whether I might have fallen off the edge of the earth. No, not the edge of the earth.

I'm in Seattle!

Hey, no one's more surprised than me. It feels like it snuck up on me, even though this trip's been in the works for ages. My intrepid blogging pal, Karen, set us up to work with Chevrolet Canada again, and here we are, at BlogHer Food.

I talk more about food on twitter than I do here on my blog, although I've posted a few recipes now and then. I'm playing with the idea of creating a dairy-free recipe section here on Wave the Stick, or starting another blog just to keep track of all the non-dairy recipes I attempt, adapt, and concoct.

(Because I need another place to not post to regularly, clearly.)


Karen and I left Vancouver this morning, crossed the border without incident, and made our way to Seattle. We checked into our hotel room at the Fairmont Pacific, where I approvingly noted the presence of fluffy robes, and less happily glanced at the slightly judgmental scale in the bathroom.

Fluffy robes = gooood.

Stop judging me, scale-that-I'm-attributing-human-qualities-to.

At a food blogging conference? That's just cruel.

We parked our stuff and headed out for a walk around the neighbourhood. (It's what we do, Karen and I, when we end up in strange cities together.) I used to come to Seattle frequently, back in my childless husbandless feckless youth. (That would be the 90s, for anyone who's counting on their fingers at home.)

Ah, the 90s. Memories, I have them. My tattered Doc Martens, not so much.

We made our way to Pike Place and the Market, because, duh. Wandered in to DeLaurenti for a sandwich, had a good look at all the things, and carried out a reconnaissance mission to Sur La Table. On our way back to the hotel, we stopped at the Chocolate Box, because, duh.

This seemed a little extreme. I settled for a non-violent salted almond in dark chocolate instead.

Then we wandered into Paper Hammer, where, by the power of Visa, I barely restrained myself from buying everything in the store all at once so lovely omg. I am a sucker for typography and am utterly powerless against the siren call of a blank hand-bound notebook with an exclamation mark on the cover.

Exclamation mark!

Next up: a late dinner at Matt's in the Market. Will report back. After not stepping on the scale.


For play by play commentary on our misadventures, follow #cruze2seattle on twitter.


Full disclosure:
Chevrolet Canada loaned us a Cruze to drive to Seattle, and is reimbursing us for our BlogHer Food tickets, hotel, and fuel expenses. In exchange we've agreed to put their logo on our blogs, write blog posts, and tweet about our trip. I take full responsibility for any inanity/insanity that results from being away from my family for THREE WHOLE DAYS.

Things I'm Learning - Hallowe'en Edition

I grew up in a family that didn't celebrate Hallowe'en. As kids we dressed in costume for school events, but we never went trick or treating or were given pillow cases full of candy. So like most of the other beloved traditions of mainstream childhood (we also didn't sit on Santa's lap or have Easter egg hunts) I edge up to these events in Margaret Meade mode: observe the actions of the tribe and try not to be too obtrusive or obviously out of place. HWSNBN has a very standard background, so there are expectations about holidays. Which is fine, it's just that every time is kind of the first time for me; I'm learning as I go. Add in all the first-time stuff you get up to as a parent, and well... I'm often a little bit at sea.

I was lucky enough to be invited, along with The Imp and his Grandpa, on a trip to the pumpkin patch in Richmond last weekend. I'd never been before and had no idea what to expect, but given that The Imp has talked about it non-stop since, am guessing that it will have to be an annual event from here on out.


Things I didn't know:

1) It's a big deal. Not just a stroll out into a muddy field full of pumpkins. No. Parking lot directions of military precision, farm animals on display, duck ponds and bridges, musicians, dancing pumpkins, hay rides complete with fiddles and banjos. All week The Imp's been excitedly telling me several times a day, "We say 'yeehaw!'" I think having experienced it once, he would very much like a hay ride from his bedroom to the breakfast table every morning, shouting "Yeehaw!" the whole way.

2) The price of admission includes a pumpkin to take home. Why I didn't know this, I don't know, maybe because I've never been a big celebrant of Hallowe'en. Or it could be that I'm just not very clever.

3) There's a corn maze. I've never been in a corn maze before. I knew I was capable of getting lost - as soon as I'm inside a shopping mall I get totally turned around in about 17 seconds. A corn maze is a lot like that, but with more mud. And decidedly less perfume-sample smell.

Child of the Corn

4) I don't actually know what to do with a pumpkin. And now I have an ample supply of them sitting on my kitchen counter, because there were three of us. Three pumpkins. Sitting on my counter. And I really, really don't like pumpkin pie. It would be no exaggeration to say that I despise pumpkin pie and everything about it. The texture, the flavour: bleck.

So on Monday when I went to get the Imp from daycare I took one of the pumpkins with the intention of leaving it there.

Much consternation on the part of The Imp. "MY pumpkin!" He shouted, and stomped his feet, and would not be consoled or convinced that leaving it at daycare to play with the next day was a good idea. He did not care that we still had two more at home. He was especially adamant that he WOULD NOT SHARE it with his friends. "MY pumpkin. It's MINES!" (Yes, he says "mines" instead of "mine". It's logical, if you think about it. Your becomes yours. Her becomes hers. Even his ends in an "s". Why shouldn't "my" become "mines"?)

I really hadn't anticipated this strong a reaction. The Imp's usually the first kid to share his toys, he readily gives up a spot on the playground swings if there's another kid waiting, and he's generally a pretty laid-back little dude. (Since we discovered his dairy allergy, anyway.) No amount of cajoling was effective. Back home and onto the kitchen counter went the pumpkin.

My pumpkin! MINES!

Now, understand, The Imp has no context for pumpkins. He doesn't know they're food, he's never seen a jack-o'-lantern. We've never had one in the house before. We've never really celebrated Hallowe'en with him, because for the first one he was only a few months old, and last year he was not even 18 months. And we live in a high rise apartment building, so we don't even get trick or treaters at the door. There didn't seem to be a lot of point.

So I asked him, as we were cleaning up after dinner that evening.

Me: What do you think pumpkins are for? What do you want to do with your pumpkins?
The Imp: Fling them around.

I was not expecting that.

Me: You want to fling them around?
The Imp: Yeah.

Oookaaay.

Me: Honey, we don't fling pumpkins around. (Fumbling) We... we carve them into jack-o'-lanterns. Yeah, jack-o'-lanterns! We make faces on the pumpkins. And we can make soup. Pumpkin soup. And seeds, we can do something with the seeds! We eat pumpkins. We do not fling them around.
The Imp: Soup! We eat soup! We eat soup now!

Me: Um, no. We have to make the soup first.
The Imp: Okay. (Pause, thinking.) We say "yeehaw?"

Me: Yeehaw!*


By Tuesday morning, HWSNBN and I had managed to talk enough about how good it feels to get presents and how nice it would be to make his friends feel that way by giving the pumpkin to the daycare, that he consented to the transportation of his! pumpkin! to school with him. And he allowed that his friends could look at it, but they could not touch it. We placed it in plain view on a high counter so everyone could see it. He was skeptical, but let it sit there all day.

Wednesday, he allowed the teachers to touch it, but not all the teachers. There was a substitute, and she was not! allowed! Only the every day teachers could touch it. But he did relent enough to allow them to take if off the counter to show it to the kids at circle time. But he insisted that "friends not touch it!"

Thursday when I went to pick him up, he came running to me shouting "Jack-o'-lantern! Jack-o'-lantern!" at the top of his lungs, and grabbed my hand to drag me to his pumpkin, now sitting on a low table, and yes, carved into a jack-o'-lantern. The teacher told me that while he was still proprietary about it, he was happy to let other kids touch it, and help scoop out seeds and whatnot. Yay, progress! Clearly this was a big deal to him, as he woke me up at four this morning, by shouting "Jack-o'-lantern! My jack-o'-lantern!" at the top of his lungs in his sleep.

Hallowe'en's this weekend. And I have two not-small pumpkins on my kitchen counter. I'm sure I can manage to carve some triangular orifices and a gap-toothed grin into them with The Imp's help - after all he's more experienced at it than I am, having already done it once. But then what do I do with them?

For all my blustery bravado in front of The Imp, I really don't know what to do with a pumpkin. Anyone have a soup recipe they can recommend? How do I make the seeds edible?

I am wide open to suggestions, people. I'll make anything but pie.

Or I suppose I could just fling them around.


*This is the actual conversation we had. Verbatim, no embellishments. In a thousand years, even with a thousand monkeys pecking randomly at a thousand keyboards, I could never come up with "fling them around" as an answer to that question. 

Also: when did we stop spelling Hallowe'en with an apostrophe? I must have missed that memo.