The elusive perfect pie crust!

An Apple Pie using a double batch of this pie crust recipe

My Mother was the Queen of Pie baking!  Unfortunately, I didn't inherit her gift of pie crust making.  Give me a cake anyday, but please... oh please don't make me roll out a crust!  Mom's crusts were just like my Grandmother's - flaky, ethereal, a touch of saltiness married with whatever sweet filling was found nestled within.  The second best thing about my Mom baking a pie crust was the treats she made for us kids while she made them.  She would roll her pie crust out thinly, trim enough for her pie and then use the leftover scraps, brushed with melted butter and then sprinkled with cinnamon and sugar, and baked to a flaky golden brown.  She had no idea how special it was to me that she would take an extra step like that.. what an expression of love.  I miss my Mom every day.

Well, the crust making techniques of my Mom and Grandmother have eluded me for years.  Sometimes I can make a perfect crust, other times, forget it!  I can't tell you how many times I've scrapped it all and had to start a second crust!  Curses!  I'm happy to report, that my search for the perfect crust has finally ended!

The Secret to Great Crust

I have made some interesting discoveries over the years.  Lots of failures and successes helps!  While I can't say that this crust is "foolproof", you'd have to be a pretty bad cook not to have it work out perfectly each time. 

Here are some great hints for success:

{} Think COLD!  Keep all your ingredients ice cold at every possible level!  Keep your shortening, butter, liquids and even flour in the refrigerator.  Make sure you use iced water/liquid and put your dough in the refrigerator to chill for 30 minutes before rolling it out.  You'll be glad you did.

{} Use the food processor ONLY to mix the butter/shortening and the dry ingredients together.  Don't use it to add your ice water.  You will get much more dramatic layering if you add your iced liquids to the flour using a spatula, folding and turning over and over. 

See the layers of flakey tenderness?  Achieve these same
results by using a spatula to fold in the water and vodka!

{} Use a scale to measure out your ingredients.  It's accurate EVERY time.  Trust me on this one!

{} Use a French rolling pin.  You know the kind, with the tapered ends.  They give you far better control in shaping the dough. 

{} To avoid the shrinking pie crust, try chilling your crust 15 minutes before baking.  Using a fork poke several small holes in the bottom and the sides to allow steam to escape.

For purposes of this crust, the other secret to this crust is Vodka.. yes, Vodka.  According to the food science experts at Cooks Illustrated, Vodka is 60% water and 40% ethanol.  Water helps to form gluten, and ethanol does not.  So, when you combine 4 TBS of water with 4 TBS of Vodka, you're getting the benefit of 6.5 TBS of water and the non-gluten forming ethanol forms pockets - thus extra flakiness.  The alcohol burns off in the crust, so you never even taste it.

Try this crust.. it's easy as can be.  If you struggle with rolling your crust, try rolling it out between two sheets of waxed paper, or cover your rolling pin with a stockinette cover and give your pie crust a good dusting of flour - under and on top.  You can also consider getting a pie pocket from King Arthur flour.  Just slip your dough in, zip it up and roll it out to a perfect size each time. 

Pefectly Flaky Pie Crust
Makes one 9 Inch Pie Crust

Ingredients:

• 1 1/4 cups (6 1/4 ounces) unbleached all-purpose flour , plus more for work surface
• 1/2 teaspoon table salt
• 1 tablespoon sugar
• 6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices
• 1/4 cup (about 1 3/4 ounces) chilled vegetable shortening , cut into 4 pieces
• 2 tablespoons vodka , cold
• 2 tablespoons cold water

Instructions:

1. Process ¾ cup flour, salt, and sugar together in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.

3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press tines of fork against dough to flatten against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie plate from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 additional minutes, until crust is golden brown and crisp. Let cool to room temperature.

A bit of Brazil in Moab, UT

OK, I admit - this isn't my photo.  We were all pretty toasty
by the time I thought of taking any pictures!

Caipirinha - Brazilian Cocktail
Memorial Day weekend was spent in our RV in Moab, Utah.  My sister and her husband met us in their new Airstream and together we had a relaxing, fun weekend celebrating birthdays and sharing laughs.  My sister's son, Zach joined us the day after we arrived and my darling nephew treated us to the best cocktails I think I've ever tasted. 

Shakey, shakey Zach!

This drink is the National Cocktail of Brazil and it is called a Caipirinha.  It is made with Brazilian Cachaca, a rum-type drink that is made with the fermented juices of the sugar cane.  Most recipes call for raw sugar, but Zach used an Agave Syrup which can be found at most stores these days.  If not, use a couple teaspoons of raw sugar or use a simple syrup.

Its SO GOOD, that I just had to share.  It's a beautiful summer drink and you can add other fruits such as Mango, Strawberries and even Cucumber or Melon to make it unique.  Enjoy!

2 ounces Cachaca (Brazillian Rum - no other will do!)
1/2 lime, cut in slices or wedges
1 TBS Agave Syrup
Crushed or cubed ice

In a martini shaker, muddle together the lime, syrup and Cachaca.  Add ice and cover.  Shake vigorously and pour entire contents into a cocktail glass.  Enjoy!

NOTE:  You can add a few strawberries, watermelon, cucumber or whatever you like to flavor this differently.

Colorado Pine Nut Salad

This recipe is adapted from the Junior League of Colorado Cookbook entitled Creme de Colorado.  It is a long-time family favorite.  The dressing is superb, so light and works perfectly with the simple ingredients.  This calls for Pine Nuts, which are horribly expensive these days.  I use them for a lot of different recipes, so I buy mine at Costco and keep them in the freezer to retain their freshness.  Be careful toasting them for this recipe... they can burn quickly!

Pine Nut Salad
Serves 6

1/3 cup pine nuts, carefully toasted golden brown
2 large cloves garlic, smashed with 1 tsp salt
1 tsp Dijon mustard
2 TBS white wine vinegar
1/2 cup olive oil, good quality
1 large head Romaine lettuce, torn into bite sized pieces
Freshly ground pepper
1/3 cup freshly grated parmesan cheese

Smash garlic cloves in the bottom of a small bowl with a fork.  Add salt and smash until the cloves form a paste.  Add the mustard and vinegar.  Slowly drizzle in olive oil and whisk to emulsify.

In a large bowl, tear Romain pieces, add toasted pine nuts and black pepper.  Add salad dressing and toss thoroughly.  Add cheese and toss lightly.  Serve right away.

Belles Baby Back Pork Ribs with House Made Barbeque Sauce

Yup, they are THIS GOOD!!!!

I admit, I've been a bit hesitant to post this recipe. This is one of those golden treasures that I've been somewhat selfish in keeping to myself.  No matter who has my ribs, I get "MAD" props and kudo's!  The only person who wouldn't like these ribs is the purist who demands a rib that is smoked and dried out like a Texas Sagebrush, rolling across the plains.  This isn't a Texas-Style rib, it's more of a Carolina style, but with a molasses based sauce, intensely full of flavor and finger lickin' goodness.  My ribs are rubbed with a hint of citrus and ginger, then slow roasted for a few hours BEFORE being placed over hot coals.  This causes the sinew of the rib to break down fully, allowing the meat to barely cling to the bone.  The result is a pork rib meat that literally melts on the tongue.  When the ribs go on the grill, the sauce is then laden heavily on the ribs each time they are turned, ensuring a crispy, BBQ'y coating.  Oh dear, if there is a Heaven, there should be baby back pork ribs!

Belles Baby Back Pork Ribs and House Made Barbeque Sauce
Makes three full racks of ribs

The Ribs:

• Three full racks of pork ribs, obvious fat trimmed
• Rub Mix (see below)
• 1 1/2 cups water 

The Rub:

• 1 tbs Brown Sugar
• 1 tsp ground ginger
• 1 tsp ground cumin
• 2 tsp salt
• 2 tsp pepper
• 1 tsp grated lemon peel

The Sauce:

• 2 tbs vegetable oil
• 1 cup green onions, sliced including green tops (about 1 bunch)
• 2 cloves garlic, finely minced
• 1/2 cup water
• 1 cup ketchup
• 6 tbs apple cider vinegar
• 1/2 cup dark brown sugar, packed
• 1/4 cup molasses (don't use Blackstrap)
• 1 TBS Worcestershire sauce
• 1 tsp ground cumin
• Pepper and salt to taste

Directions for the rub:
Combine all the rub ingredients in a small bowl. Set aside.

Directions for roasting the ribs:
Early in the morning, prepare the ribs. 

Remove ribs from refrigerator, rinse and dry well with paper towels.  With your fingers, sprinkle the rub all over the top and bottom of ribs and rub in thoroughly.  I find using a disposable glove helps to rub it into the rib meat, not in your fingers!  Cut the ribs in half if you wish, about 8 ribs per section.  In a very large roasting pan (I use my turkey roasting pan), place ribs, bone side down.  It's ok to partially stack them, but try to keep them as separated as possible.  Cover with foil and refrigerate 4 - 8 hours.

About 3 hours prior to grilling, preheat your oven to 285 degrees.  Pour the water into the pan and recover the entire pan very tightly with foil.  You don't want any steam escaping during the cooking process.

Roast the ribs in the oven for at least 2.5 hours and check them for tenderness.  The meat should be pulled away from the rib bone and when checked with a fork, it should fall away from the bone fairly easily.

Directions for sauce:

While Ribs are rosting, use a large saucepan and heat oil over medium heat. Add onion and garlic. Saute until onion is tender, about 5 minutes. Add all remaining ingredients and stir well to combine. Bring sauce to a simmer and reduce heat to medium low without the lid. Keep simmering and stir occasionally. If simmering too fast, reduce the heat. There is no need to hurry along this process. Heat for about 1 hour, stirring occasionally. Set aside to cool.

Grilling and Saucing:
When the roasting is done, remove from the oven and prepare a hot grill. Grill them over direct, medium high heat. Baste with sauce as you turn the ribs each time. Try to turn and use as much sauce as you can. Serve leftover sauce at the table if you wish.

Pesto with Angel Hair Pasta

Picking the new stems stimulates new growth giving you
fresh basil throughout the growing season!

My garden has an abundance of Basil this year.  I found a huge planter of fresh basil at Costco last month and when I decided to move my Square Foot Garden, I divided the planter of basil into two and gave each piece their own square foot space.  Needless to say, I've been knee deep in fresh basil.  I've already picked and given a bunch to my neighbor, but it has already grown back and before it bolted, I decided to pick it all and make some Pesto. 

For this recipe, I scrounged the internet looking for great ideas.  Everything from the Food Network to Cooks Illustrated.  I finally came up with a combination of a few sites and I LOVED this recipe because it uses walnuts AND pine nuts.  By the way, have you priced Pine Nuts lately?  They are like little nuggets of gold!  I paid a dear price for 12 ounces, around $15.00.  I decided I wanted to make them stretch and so glad I found an alternative.

I also wanted to use Angel Hair pasta with this pesto.  My husband likes shaped pasta, but I prefer something tender.  My favorite is an Italian brand that is a dried "nest".  You can find it in the pasta aisle of well-stocked stores.  You can also buy it from Amazon.  Colavita is my favorite brand, the result is a creamy, beautiful pasta that is extraordinary tender and flavorful.  Maybe one day I'll invest in the Angel Hair attachment for my Kitchen Aid and attempt making fresh, but why bother when you get great flavor in a dried brand?  The only hint to using the nests is that once you drop them in the water, you need a set of tongs to stir and pull the pasta throughout the entire cooking process.  It really does require some pot watching, but the pasta itself only takes 4 or 5 minutes to cook.  You barely get your nests separated and its done!  Therefore, it's best to have everything ready to go BEFORE you start cooking the pasta.

Basil Pesto with Angel Hair Pasta
Serves 6

5 Cups fresh basil leaves, tightly packed
6-8 garlic cloves (medium sized)
1 to 1.5 Cups olive oil (good quality matters!)
1/2 cup pine nuts, lightly toasted
1/2 cup walnuts, lightly toasted
Salt & Pepper to taste
1 cup Parmesano Reggiano Cheese, finely grated
1 1lb package Angel Hair Pasta

Start by washing your fresh pasta leaves and use a salad spinner to dry them.  Set aside. 

Bring a large pot of water to a boil.  Let slow simmer until you're ready to cook your pasta.  While the water is coming to a boil, use a dry skillet and set over medium/low heat.  Add your pine nuts and walnuts.  Stir continuously until the nuts release their oils and become fragrant.  The pine nuts will burn easily, so don't stop watching them!  After a few minutes, you'll see the pine nuts begin to turn golden brown.  Remove from the pan and place into your food processor. 

Add garlic bits and pulse about 8 - 10 times to break apart into very small bits.  Add the basil leaves, a pinch of salt and enough pepper for your liking.  Let your food processor run continuously.  Add the olive oil in a stream to the leaves.  I used about 1 1/4 cup, but you can use a bit more or less.  I like my pesto to be a bit runny.  It should not be too thick.  Finally, add the parmesano/reggiano cheese.  Pulse a few times to mix in well.

Remove the pesto from the processor to a small bowl and cover with plastic wrap.  Set aside, or store it in a freezer container and freeze for up to two weeks.  It's delicious either way!

Turn the heat up in your simmering water and bring to a full rolling boil.  Add the nests of pasta one at a time.  Using a long pair of tongs or a long fork, continously stir the pasta, pulling the nests apart.  Let it boil gently for about 5 minutes.  Immediately remove to a small-hole colander or strainer.  Transfer pasta to a large bowl and spoon pesto over the top.  Toss well.  Top with a few pine nuts and more cheese before serving.

Lovely Pesto pasta, a tribute to the end of spring!

Bow Tie Pasta Salad with Fresh Basil & Pine Nuts

This salad can easily be a main course by adding smoked salmon
or pulled chicken... even sliced or chopped pepperoni or salami

This salad is a wonderful summer salad.  It goes perfect with anything - a sandwich for lunch or even on its own, mixed with chopped leftover chicken, smoked salmon or go pure veggie with some avocado or broccoli.  My garden is overflowing with fresh basil at the moment, so I think this salad is a great way to use a bunch of this fragrant, fresh herb.

If you don't have Pine Nuts, use something else, like chopped walnuts.  Make sure you give them a few minutes in a skilled to toast their flavor.  It does make a nice difference in the salad.  Just be careful though, nuts can burn so easy.  HINT:  If you have a Costco Membership, look for Pine Nuts there.  They are, by far, cheaper than buying them a half cup at a time at the grocery store!  Freeze them to retain their freshness.

Bow Tie Pasta Salad
Serves 6-8

3 Cups dried Fasilli or Bow Tie Pasta
1/2 Cup good quality olive oil
1/8 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
1 clove garlic, smashed with 1 tsp salt into a paste
Salt & Pepper to taste
1 1/2 cup fresh basil leaves, sliced into ribbons, then chopped
1 1/2 cups grape tomatoes, sliced in half
1/3 cup sliced green onions with tops
1/3 cup sliced black olives
1/3 cup pine nuts or chopped walnuts, lightly toasted
2/3 cup shredded parmesan or mozzarella cheese

OPTIONS:  Add 1/3 cup frozen peas, 1/3 cup finely diced red or yellow pepper, 1 cup small brocolli pieces, 1 cup sliced pepperoni, 1 cup cut up chicken or smoked salmon.. use your imagination.


Directions:

1. Cook pasta according to package directions.  Drain immediately and set aside to cool.
2. In small mixing bowl, smash garlic and salt together. 
3. Whisk in red wine vinegar, mustard and add salt and pepper. 
4. Slowly, whisk in olive oil
5. In a large bowl, combine dressing and pasta.  Toss in basil, tomatoes nuts and other additions.  Pour vinaigrette over top and toss all together gently.
6. Serve immediately or chill slightly before serving. 

Scottish Shortbread Ribbon Cookies

These great cookies are my husband's favorite. I first made them for the holidays a few years back. I had planned on making several platters and was busy adding cookies to my collection. I thought I had been drinking too much egg nog because I could swear that these cookies kept disappearing. I finally figured out it was my husband, sneaking out into the garage freezer, snagging a few of these when I wasn't looking. Finally, I had no choice but to make another couple batches to make up for all that I had lost.

But who could blame him? These cookies are that good! Rich, delicate.. gorgeous flaky shortbread. They taste as good on day 3 as they do on day 1.. so they will keep or freeze well. They are super easy to make and they will be a favorite on your cookie platter.. no matter what time of year!

A few quick hints about these cookies:

One major precaution on these cookies. If you make your indentation too deep, there is not enough cookie base to hold the cookies together.. so make your indentations slight. I like to use the plastic tube from a candy thermometer. I just lightly flour it and roll it slightly back and forth while pressing down gently.

Also, the original recipe calls for baking your cookies for 10 minutes before adding the jam and baking a further 15 minutes. But I was yammering away on the phone one day and accidentally added my jam at the very beginning. Either way it works out. Adding your jam according to the recipe gives your jam a more fluid, less cooked texture.

Make sure your dough is not too warm going into the oven. All that butter makes the cookie spread, so I like to chill my dough before baking for about 30 minutes. It seems to help them bake up and maintain a better shape.

SCOTTISH SHORTBREAD RIBBONS
Makes 36 Cookies

The cookie:
2 1/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup (or two sticks) unsalted butter, softened
1/2 cup sugar
1 whole egg
1 tsp vanilla
1/2 cup of your favorite jam

Icing drizzle:
1 cup powdered sugar
1/2 tsp vanilla
2 TBS Sweetened Condensed Milk
1-2 TBS whole milk or half and half

Preheat oven to 350 degrees. Prepare two large cookie sheets by lining them with parchment. Set aside.

In a medium bowl, quickly whisk together the flour, salt and baking powder. Set aside. In the bowl of a mixer, cream butter and sugar together and beat for about 4 minutes on high speed. Add egg and vanilla and mix in well. Use a spatula to keep the sides of the mixing bowl clean. Slowly, add the flour mixture in three batches, mixing well in between each batch.

Turn out dough onto lightly floured surface and divide into four equal pieces. Shape each piece into a log and gently roll until it is approximately 10 inches long. Place the log on the cookie sheet and parchment paper. Using your fingers, gently press down the log until it is about 2 inches wide and 1/2 inch or so thick. Make a slight indentation all the way down the middle of the log. Indentation should be about 1/2 inches wide (I use an old, plastic tube from a candy thermometer). Repeat with remaining dough. You should have four logs of cookies ready to bake. Chill the pans in the refrigerator for about 20-30 minutes while the oven preheats. The slightly chilled dough makes the cookie spread less when baking.

Bake cookies, one sheet at a time, for 10 minutes. Remove first sheet from the oven and begin baking the second sheet for 10 minutes to set the cookie. While the second sheet bakes, fill the indentation of the first cookie batch with jam. Set aside. When the second sheet has finished baking, remove it and fill with jam. Bake the first sheet for 10-15 minutes or until the edges of the shortbread are lightly golden brown. Repeat with second sheet.

Let cookies cool for about 10 minutes right in the pan. Using a sharp knife or a dough cutter, slice the cookies in 1 inch widths.. about 9 cookies per log. Try not to move them too much, they are super delicate when warm. Let them continue to cool while you mix the icing together.

In a small bowl mix powdered sugar, vanilla, sweetened condensed milk and 1 TBS of cream. Mix together swiftly with a fork. If the icing is not quite thin enough, add a bit more milk or cream. It shouldn't take more than 2 TBS. Drizzle the cookies using the tines of the fork with the icing. Be generous - these cookies are not overly sweet and the icing is the perfect compliment.

Enjoy!