By Rebeka and Tec from the Hollyhock Kitchen
Did you know that 2016 is the year of the Legume? The recipe that follows is something all our Chefs at Hollyhock make most weeks, if not multiple times. Beans are so healthy for us, and delicious!
By Tecuana & Rebeka of the Hollyhock kitchen
For the Pastry:
• 2 cups all-purpose flour ( Pamela’s artisan GF baking flour is a good alt. option)
• 3/4 cups cold butter cut into pieces ( or vegetable shortening for vegan)
• 3 tbsp. sugar
• 7 tbsp. (approx) cold water
Combine the flour, butter and sugar in a food processor and pulse until the butter is fully incorporated. Add cold water one tablespoon at a time, processing on high for at least 30 seconds between additions. When the pastry clumps together and forms a ball remove it, cut it in half and place the two pieces in the fridge to rest for 10 minutes.
For the Filling:
• 6 cups Concord grapes
• ½ to 1 cup sugar
• Pinch of salt
• 3 tablespoons corn or potato starch
• 2 teaspoons water plus extra
• 1 tablespoon unsalted butter
• 1 large egg
1. Slip the skins off of the grapes (take one in each hand, press near the bottom opposite the stem end, and apply firm pressure; the entire grape pulp should pop out), reserving skins in a heatproof bowl. Place pulp in a saucepan and bring to a boil, stirring occasionally. When the seeds start to separate from the pulp, place a strainer over the bowl with the skins and press the pulp through the strainer. Discard seeds. Stir in lesser amount of sugar, taste and adjust. Stir in salt. Combine cornstarch and 2 teaspoons of water to make a slurry, then stir into grape mixture. Cool slightly while you work with the pastry.
2. Roll out 1 pastry disc on a lightly floured piece of parchment paper to a 12-inch round; transfer to dish by placing pie plate face down in centre of the pastry, then flipping the whole lot over with your hand under the parchment paper to hold it in place. Lightly press the pastry down into the pie plate and then gently peel the parchment off. Roll the excess dough around the edges under itself and pinch it with your fingers to create a high-fluted edge. Roll out the other piece of pastry and use a small paring knife to cut leaf shapes. Roll small balls of pastry and vines by hand.
3. Position rack in centre of oven. Preheat oven to 350°F. Scrape mixture into prepared crust, dot with butter, and arrange decorative cutout pieces, if using. Whisk together egg and a little water to make an egg wash and brush over crust edges and decorative pieces.
4. Bake for about 40 to 50 minutes or until filling is bubbling. Cool on rack.
This pie is amazing with very plain whipped cream or vanilla ice cream. Enjoy!
By Rebeka & Tec from the Hollyhock Kitchen
We at the Hollyhock kitchen really like this recipe, as these are ingredients that we are presently using in our kitchen to feed approx. 60 people, 3 meals per day. This is a yummy lunch or dinner side dish or salad.
There are so many wonderful varieties of apples and hard/fall squashes available at this time from our gardens, local Farmers’ markets, and conventional stores.
Continue reading Apple & Butternut Squash Salad
By Rebeka Carpenter and Tecuana Wooldridge, adapted from “Joy of Cooking”
Tecuana made this cake in a loaf pan yesterday at breakfast and received many compliments. It’s one that can be easily adapted to different size pans. This recipe calls for a 9×9 baking pan, but we served it in a larger style loaf pan for ease of service in our setting. It is adapted from the famous cookbook bible, ”Joy of Cooking.” In that iteration, it includes a streusel topping which we omitted, and we substituted yogurt for the sour cream. You have the option of mixing nuts into the batter or sprinkling them on top. These early transparent apples provide a delicious bottom layer. One can easily invert the loaf or cake for upside down service on a wood cutting board or platter, sprinkled with edible flowers like we do at Hollyhock. We often top ours with borage (my fave), calendula, nasturtiums rose petals or sunflowers.