Getting out of my changing-of-the-seasons slump with a strawberry rhubarb pie! So, delicious. The brown sugar, orange zest, and cinnamon all get together here (with the fresh fruit) to work a kind of pie magic. Every year, this is one of my most favorite pies to make! And not just because I like the challenge of a lattice crust (just kidding, it’s really easy)!
So yeah, take advantage of the remaining rhubarb season and make this pie now. Or, you could even decrease the sugar** just a little bit and try this with strawberries and peaches. Or strawberries and apricots. Or strawberries and strawberries.
Strawberry Rhubarb Pie with a Lattice Crust
Adapted from a recipe in Bon Appétit magazine; 8 servings
1 recipe of your favorite pie dough (double crust), two discs chilled – mine is Dorie Greenspan’s Good for Almost Everything Pie Dough*
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, halved (about 3 1/2 cups)
1/2 cup (packed) brown . . . → Read More: Late Spring Dessert: Strawberry Rhubarb Pie with a Lattice Crust
1403 SE Belmont, Portland, OR 97214
I’m a little embarrassed that it took me this long to get this post up. Late spring/early summer is usually a weird time for me and cooking — it’s not a total onslaught of summer fruits and vegetables yet and it’s not chilly roasting weather. So, I usually take a mini hiatus. Which is what happened here.
But earlier in the month, we ate out on the designated Restaurant for Raphael House fundraising event night (May 7). There were a number of restaurants participating, including a few we had never tried before. Like Roost!
We’ve driven by this restaurant many times, but just never managed to remember about it when we were trying to think of a neighborhood place. That is going to change. I really enjoyed the meal here, plus I am a sucker for a grilled romaine salad.
I’m pretty sure they rotate their menu frequently, but the fried green tomatoes seem to be a constant. You should get some of those.
Fried green tomatoes, grilled romaine salad, hangar steak, duck legs, coconut-dusted ice cream — the best and most delicious way to raise money for a . . . → Read More: Restaurants for Raphael House: Roost
Originally, this French Fridays with Dorie recipe called for veal. I haven’t really eaten veal since becoming an un-vegetarian (uh, 1994 1995?) and I didn’t really see the need to use it here. Not when there’s…PORK! So, yeah, I subbed the veal for pork shoulder. And I also made mine more broth-y by using a little bit less meat and adding some wine to de-glaze the pan.
There are a number of steps to this and it’s kind of a big production, so it’s probably best for a weekend project. It’s very light and spring-ish for a stew. And as another surprise, jwa really liked this, which was surprising, since he’s not really a fan of the stew.
So, the next somewhat chilly weekend day before summer really kicks in, you may want to consider this one!
Here’s a link to all the French Friday with Dorie posts so you can see how nice this also works with the veal!
. . . → Read More: FFwD: Green-as-Spring Pork Stew
2832 Southeast Belmont St
Portland, OR 97214
OpenTable reservations — although, you may be out of luck at this point.
Well, in going through my archive, I’ve discovered that this is the 2nd time we’ve gone to Genoa for a wedding anniversary! Also, that I really like my new camera.
We were on vacation the week that it was announced that Genoa would be closing (Sunday, May 11th), and although I had just made reservations for an anniversary dinner at Laurelhurst Market, I swapped that out for a table at Genoa.
And although we’ve only gone to dinner there two or so times a year, we’ve loved all of our experiences at Genoa. From right after the re-open, until our last meal on Sunday. I hope it is truly an “extended hiatus” and that Genoa returns at some point. And also, that the staff there winds up doing cool things other places — honestly, one of the best parts of a meal at Genoa is learning about the wines and the fun banter with everyone. Of course, the food is pretty amazing too.
Accanto will be staying open but if you want to get to Genoa, you only . . . → Read More: I still can’t believe Genoa is closing…