Wednesday, March 7, 2012

Berrylicious Pie

I've been experiencing warmer weather here in San Francisco, and it puts me in the mood for spring!  This pie is so delicious and very easy to make.  Even if you don't think you're a good baker, you should be able to pull this off pretty easily.  I mean it is strawberries, raspberries, and blueberries.  Where can you go wrong??

Servings: About 8 slices
Prep Time: 10 minutes
Bake Time: 45 minutes

*1 1/2  Cup fresh strawberries, halved (about 1 package)
*2 Cups fresh raspberries (about 2 packages)
*1 1/2 Cups fresh blueberries (about two packages)
*1/2 Cup white sugar, plus extra for sprinkling
*3 Tablespoons cornstarch
*2 refrigerated pie crusts
*1 egg, beaten

Preheat oven to 375 degrees.  Mix sugar and cornstarch together.  Add strawberries, raspberries, and blueberries and coat with the sugar and cornstarch.

Line pie dish with one of the pie crusts. (Make sure you take it out of fridge 15 minutes before using so it's more flexible)  Add in the berry mixture.  Lay the second pie crust on top of the berry mixture and pinch together at the ends so it's all sealed in.

Take the beaten egg and brush it on the top of the pie crust.  Sprinkle sugar on top.  This will make sure it's nice and brown and crusty.  Also, poke a few holes in the top of the crust so the pie doesn't blow up all over the inside of your oven!  Put aluminum foil over the crusts on the edge so they don't burn.

Bake for 25 minutes.  Take pie out and remove aluminum foil.  Then bake for an additional 20 minutes until golden brown on the top.

Let cool for at least 1-2 hours before serving otherwise it will be a big sloppy mess!  You need to give the fruit and juices time to cool down and seize up.

Serve with vanilla ice cream if you wish and enjoy this tasty treat!

Tuesday, March 6, 2012

BACON Brussel Sprouts

OK, so I will be the first to admit that I didn't "think" I liked brussel sprouts.  It's the one vegetable as a kid I never really tried and just assumed that they tasted awful.  Now, granted if they are not cooked properly they can be very bitter and a not very fun to eat.  I guarantee with this recipe I will change your mind.  I have made these more than a few times for dinners and anyone eating with me roll their eyes behind my back because they don't like brussel sprouts!  Please just give these a chance and I promise this will be your new favorite vegetable side dish!  They may be tiny little weird cabbages, but they turn into tiny little bites of heaven!

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

*3 slices thick bacon, chopped
*1 Tablespoon olive oil
*1 1/2 pounds brussel sprouts, cut in half length wise
*1 small shallot, chopped
*2 cups chicken broth
*1 teaspoon salt
*1 teaspoon pepper

In a dutch oven or soup pot on medium high, brown bacon pieces until crispy.  About 3 minutes.  Take bacon bits out of pan and set aside on paper towel.  Add olive oil to the bacon fat on the bottom of pot and throw in the chopped shallot.  (VERY important to keep bacon fat in there as this is where most of the flavor comes from!)  Cook shallots for about 1-2 minutes.

Add in brussel sprouts to the pot and toss with the liquids.  Season with salt and pepper and let cook for 2 minutes.  Then add in 2 cups of chicken broth, cover and lower heat to medium low.  Let it simmer for 8-10 minutes until soft.



Top with the crispy bacons bits and serve!  Tiny little cabbages at their finest!

Sunday, March 4, 2012

Momma Maynard's Marinade

This recipe is near and dear to my heart from Momma Maynard.  My mom used to always make flank steak with mashed potatoes for Sunday dinners and birthdays.  I actually used to think this is how steak normally tasted and was surprised when I had a steak without it!  This marinade has been passed around to many friends and family because it's literally that good.  So from my family to yours, hope you enjoy it as much as we do!

Prep Time: 5 minutes
Marinade Time: 24 hours

1/4 Cup soy sauce
3/4 Cup vegetable oil
2 Tablespoons white vinegar
3 Tablespoons honey
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
1/2 white onion, chopped

Combine all the above ingredients.  Score both sides with a knife so the marinade can sink in.  Place flank steak in a large ziploc bag.  Pour the marinade over the top and place in refrigerator.

I typically do this the night before, so the next morning just flip the steak over so the marinade can get on both sides.

Take steak out of refrigerator 30 minutes before so it can warm up a bit.  Grill about 7 minutes on each side for medium rare.  Once cooked, let it rest on a cutting board for about 5 minutes.  This allows all of the juices to stay inside the steak.  If you cut the steak straight off of the grill all the flavor runs out.


Pair with mashed potatoes (and a nice robust Cabernet) and you have a Maynard favorite!  Bon appetite!