I call this jail bar pie because sometimes I feel trapped in my domestic life, even though it is sweet. It was also the result of being a little short on pie dough.
These summer days in the country can be a lot of work. But sometimes one just has to say ‘screw it’ and put their feet up. OR, better yet, bake a pie. My mom has been visiting and helping out with baby Arlo, so it has freed me up to do a few extra special things – like indulge in baked goods – not the most ideal for a hot and humid climate. Luckily the pool is also open now and we can drive into town on occasion to cool off. The house cat however can never escape the warmth of her own fur, but she still manages to get comfy.
The all butter crust recipes are great, just use your fingers to squish the cold butter and flour together and chill the dough for at least four hours. http://allrecipes.com/recipe/butter-flaky-pie-crust/
I created a mixture of organic fresh peaches ( 3 large) and blueberries, simmered some pure cranberry and cherry juice, cinnamon, and added a mini ‘snowstorm’ of corn starch.
About a half cup of sugar (but this is up to you), created the perfect combination of sweet and tart.
The potted plants on our porch are thriving with the daily thunderstorms and bright morning sun.
Dessert before dinner, can’t help myself. My friend was talking about a cream of cauliflower soup just yesterday and so I decided to try my own. I pretty much winged it but did a little bit of research to discover that Worcestershire sauce takes care of any potential blandness, and does not necessarily even taste like a condiment. What is this stuff but a lovely fermented liquid from back in the 17th century.
I didn’t add a lot of this (maybe a cup and a half?) but it helps with the texture and flavor.
All in there:
- 5 large carrots
- 1 head of orange cauliflower
- Dried dill
- Fresh thyme
- Lots of black pepper and salt
- 4 garlic cloves
- 1/2 Fresh lime
- The olive oil and butter that the veggies broiled in
- 1-2 cups sharp white cheddar
- 2 tablespoons Worcestershire sauce
- 1 cup or 2 of half and half as liquid to puree my veggies in a blender