Author: Lia Fireheart

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Strawberry Rhubarb Slab Pie

Strawberry Rhubarb Slab Pie

Ingredients

  • Crust

  • 1 1/4 cup all-purpose flour 175 g

  • 1 tablespoon white sugar

  • 1/2 teaspoon kosher salt

  • 1/2 cup cold unsalted butter 1 stick or 115 g

  • 4 to 6 tablespoons cold water

  • Crumb Topping

  • 2 cups shelled pistachios 250 g

  • 3/4 cup all-purpose flour 105 g

  • 1/2 cup rolled oats 55 g

  • 1/2 cup white sugar 100 g

  • 1/4 cup dark brown sugar 55 g

  • 2 tablespoon Turbinado sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon kosher salt

  • 1/2 cup extra virgin olive oil 95 g

  • Filling

  • 4 cups 1-inch chunks rhubarb 1 pound or 455 g

  • 2 cups chopped strawberries 1 pound or 455 g

  • 2 medium kiwis peeled and chopped, 200 g

  • Zest of 1 Meyer lemon

  • Juice of 1 Meyer lemon

  • 3/4 cup white sugar 150 g

  • 1/4 cup tapioca starch or cornstarch 40 g

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon fresh ground pepper

  • 1/4 teaspoon kosher salt

Directions

  • Make the pie crust dough by placing the flour, sugar and salt in a large bowl. Cut the cold butter into 1/2-inch cubes and add to the dry ingredients. Using your fingers, toss the cubes in the flour then smash them into flat pieces, continue to dip your hands in the flour to prevent the butter from sticking. You want to break the butter down into pieces roughly the size of a pea.
  • Once all the butter is flat and broken up, drizzle 4 tablespoons water over the dough and toss with a fork until a dough starts to form. Using your hands, massage the dry ingredients into the wet parts. If the dough looks too dry, add more water, half a tablespoon at a time, until a cohesive shaggy dough forms.
  • Gather the dough and flatten it into a 1-inch thick piece. Wrap with plastic wrap and then refrigerate for a minimum of an hour or overnight (or up to 2 days in the fridge).
  • While the dough is chilling, make the crumb topping by chopping or crushing the pistachios (in a freezer Ziploc bag). Add them to a bowl with the flour, oats, white sugar, brown sugar, turbinado sugar, cinnamon, ginger, and salt. Drizzle the olive oil over all the ingredients and toss with a fork until it starts to clump up and is absorbed by all the dry ingredients. Cover and refrigerate until you are ready to assemble the pie.
  • When the dough has fully chilled, preheat the oven to 375°F. If you’re using a 9 x 13 x 2-inch baking pan (the kind that you make brownies in), lightly spray it with cooking oil, then line it with parchment paper. If you are using a 9 x 13 x 1-inch rimmed baking quarter sheet, skip this step. Flour a clean surface and then roll out a disk of dough into an 11 x 15-inch rectangle.
  • Move the dough to the baking pan, tucking it into the sides, and then gently curl or crimp the edges of the dough. Place the dough in the fridge to chill (no need to cover it) while you make the filling.
  • Make the filling by combining the rhubarb, strawberries, chopped kiwis, lemon zest, lemon juice, cornstarch, olive oil, vanilla, cinnamon, pepper, and salt in a large bowl. Toss with a spatula until all the ingredients are evenly coated and the cornstarch is absorbed.
  • Take the chilled rolled out dough from the fridge and pour the filling into it, making sure to scrape out any liquid that accumulated at the bottom of the bowl. Spread the filling out evenly over the crust. Place the pan on a large baking sheet (to catch any drips) then bake in the oven for 30 minutes.
  • Once the 30 minutes is up, pull the pie out of the oven and sprinkle the cold crumb topping over the top of the fruit, making sure to evenly distribute the topping all over. Break up any large chunks with your fingers but keep some of the smaller chunks together.
  • Return the pie to the oven and bake an additional 30 to 40 minutes or until the fruit is bubbling through the crumb topping and the crumb topping is golden brown. If the topping is browning too fast but the filling isn’t bubbling yet, cover the pie with aluminum foil and continue to bake until the filling is done.
  • Let cool completely before serving. You can server the pie by itself or with a scoop of vanilla ice cream.

Notes

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Spicy Korean Coleslaw

Spicy Korean Coleslaw

Ingredients

  • Vegetables

  • 1 bag coleslaw mix

  • 1 stalk green onion , thinly sliced

  • fine sea salt

  • Dressing

  • 2 Tbsp gochugaru (Korean chili flakes)

  • 2 Tbsp rice vinegar

  • 1 to 1.5 Tbsp Korean fish sauce or 2 Tbsp regular soy sauce

  • 1 Tbsp (raw) castor sugar

  • 1 Tbsp lemon juice

  • 1 Tbsp sesame oil

  • 1 Tbsp toasted sesame seeds

  • 1 tsp minced garlic

Directions

  • Thinly slice the cabbage. Place it into a large mixing bowl. Sprinkle some salt and gently mix the cabbage to wilt it lightly.
  • Add the carrots and the sauce. Mix them well. Garnish with green onion and perilla leaves.
  • Serve. (It works very well with Korean BBQ.) Best to consume within 24 hours of making it.

Notes

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Korean Corn Dogs

Korean Corn Dogs

Ingredients

  • 1 3/4 cups (210 g.) all purpose flour

  • 2 Tbsp. granulated sugar, plus more for sprinkling

  • 1 (1/4-oz.) package instant yeast

  • 1/2 tsp. kosher salt

  • 1 cup water

  • Vegetable oil, for frying (3 to 4 cups)

  • 4 beef hot dogs (dried)

  • 4 cheese sticks (optional)

  • 1 1/2 cups panko bread crumbs

  • flour, cornstarch or potato starch for dredging hot dogs

  • 2 cups chopped frozen fries, crumbled ramen, and/or crushed cornflakes (optional)

  • Ketchup and yellow mustard, for topping

Directions

  • In a large bowl, whisk flour, granulated sugar, yeast, and salt until fully combined. Fold in water until a sticky, stiff batter forms. Cover bowl with plastic wrap and place in a warm place to proof until doubled in size, about 1 hour.
  • Into a large Dutch oven or deep cast-iron skillet fitted with a deep-fry or instant-read thermometer, pour oil to a depth of 2 inches. Heat over medium-high heat until thermometer registers 325º or use a deep fryer.
  • Thread hot dogs on 4 skewers or chopsticks. (If you’re making cheese dogs, slice cheese sticks and hot dogs in half. Thread one hot dog half, then one cheese half onto skewers.) Place panko, flour dredge and any desired toppings on 2 separate plates.
  • Coat hot dogs in flour, then batter mixture, slowly spinning skewer and, using wet fingers, making sure entire dog is covered in batter. Roll dogs in desired toppings, then in panko, sprinkling with more if needed.
  • Immediately fry coated hot dog, turning occasionally, until deeply golden brown, 3 to 4 minutes. Transfer fried dog to a paper towel-lined plate. Repeat with remaining ingredients.
  • Sprinkle dogs with granulated sugar on all sides, then drizzle with ketchup and mustard.

Notes

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Flourless Chocolate Brownie Cookies

Flourless Chocolate Brownie Cookies

Ingredients

  • 3 cups powdered sugar

  • 2/3 cup unsweetened cocoa powder

  • 2 teaspoons cornstarch

  • 1/2 teaspoon kosher salt

  • 2 to 3 large egg whites

  • 1 tablespoon vanilla extract

  • 3/4 cup semi-sweet chocolate chips

  • Cooking spray

  • Flaky salt (optional)

Directions

  • Place 3 cups powdered sugar, 2/3 cup unsweetened cocoa powder, 2 teaspoons cornstarch, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add 2 large egg whites and 1 tablespoon vanilla extract. Stir with a rubber spatula until no lumps of cocoa or powdered sugar remain, and you have a loose, shiny dough similar to a very thick brownie batter. At first the mixture will seem too dry to combine, but will eventually come together. If after 3 minutes of mixing the dough is still too dry, stir in the remaining egg white.
  • Stir in 3/4 cup semi-sweet chocolate chips. Cover the bowl with plastic wrap. Refrigerate for 1 hour.
  • Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper and coat with cooking spray.
  • Divide the dough into 12 portions (about 2 heaping tablespoons each). Using your hands, roll each portion into a ball. Arrange them evenly on the prepared baking sheets, 6 per sheet. Sprinkle with flaky salt if desired.
  • Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Bake until the tops of the cookies are cracked, shiny, and no longer look wet, 5 to 7 minutes more. Let cool completely on the baking sheets, at least 1 hour. (The cookies will stick to the parchment paper when warm but will release when cooled.)

Notes

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Blackened Rockfish Tacos

Blackened Rockfish Tacos

Ingredients

  • Blackened Seasoning Ingredients

  • 1 tablespoon paprika

  • 1 teaspoon cayenne pepper

  • ½ teaspoon garlic powder

  • 1 teaspoon dried thyme leaves

  • 1 teaspoon dried oregano leaves

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • Rockfish Ingredients

  • 1 tablespoon coconut oil melted, or avocado oil

  • 1 lb. Rockfish about 4 fillets

  • Avocado Fish Sauce

  • 1 avocado

  • ½ cup non-fat Greek yogurt

  • 1 cup water

  • 2 cups cilantro with stems

  • ½ lime juice of, or 1 teaspoon

  • 1 large garlic clove

  • ½ teaspoon salt I use Himalayan

  • 1-2 splashes of chipotle sauce optional

Directions

  • Make the Blackened Seasoning
  • In a small bowl mix all the ingredients for the blackened seasoning. Set aside.
  • Bake and Season the Rockfish
  • Preheat the oven to broil. In a 9 x 13 inch baking dish drizzle 1 tablespoon of oil. Rinse the Rockfish in cold water and pat dry with a paper towel. Add it to the prepared baking dish. Pour blackened seasoning on top of the fish and using hands rub it into the fish and around the sides and bottom. Bake uncovered 6-10 minutes or until the center is cooked and flakes apart when pulled with a fork (bake 6 minutes for thin slices, thick slices might need about 10 minutes). If it starts to burn on top cover in aluminum foil to cook.
  • While The Fish Bakes, Make the Avocado Sauce
  • Blend all ingredients of the avocado fish taco sauce in a blender.
  • Drizzle the avocado fish taco sauce on top of the baked rockfish. Serve with a side of vegetables and rice or into tacos.
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Thai Curry Meatballs

Thai Curry Meatballs

Ingredients

  • 1 cup jasmine rice

  • 2 cups water

  • kosher salt

  • vegetable oil

  • 2 shallots, thinly sliced

  • 1 red fresno chile, stemmed + minced

  • 2 garlic cloves, minced

  • 1 tbsp minced fresh ginger

  • 2 tbsp red curry paste

  • 1 (13.5 fl oz) can coconut milk

  • 2 oz fresh bread, cubed

  • 1 lb ground beef

  • 1 tbsp + 1 tsp fish sauce

  • 2 limes, halved

  • garnish: fresh cilantro, sliced scallions, and lime wedges

Directions

  • Preheat the oven to 375°F. Combine the rice, water, and a pinch of salt in a small pot. Bring to a boil. Turn the heat to low and cover the pot. Cook for 40 minutes (or according to your package’s instructions).
  • Meanwhile, heat a medium saucepan over medium heat. Add a touch of oil. Add the shallots, red fresno chile, garlic, and ginger. Saute for a few minutes until caramelized and tender, stirring often. Transfer half of the mixture to a large mixing bowl and set aside.
  • Add a little more oil, along with the red curry paste, to the saucepan. Stir well and allow the paste to cook for a minute or so. Whisk in the coconut milk. Bring the sauce to a bubble, lower the heat to medium-low, and simmer for about 15 minutes.
  • Meanwhile, add the bread to a food processor. Pulse until crumbs form. Add the breadcrumbs, ground beef, and 1 tablespoon of fish sauce to the shallot mixture in the mixing bowl. Mix really well to incorporate. Form the mixture into 2-oz balls.
  • Heat a 12” cast-iron skillet over medium heat. Add enough oil to coat the bottom. Once hot, work in batches to sear the meatballs until browned on both sides, about 2 minutes per side. Transfer the skillet to the oven for 6 minutes, or until the meatballs are cooked through.
  • When the rice is done, fluff it with a fork and stir in the juice of 1 lime. Transfer it to a serving bowl. Place the meatballs on top. Stir in the remaining fish sauce and juice of 1 lime to the curry sauce and pour over the rice + meatballs. Garnish with fresh cilantro leaves, scallions, and more lime wedges.

Notes

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Oatmeal Cookies

Oatmeal Cookies

Ingredients

  • 3 ounces all-purpose flour

  • 2 1/2 ounces oat flour

  • 6 ounces old-fashioned rolled oats

  • 1 1/2 ounces steel-cut or Irish oats

  • 5 ounces pecan pieces, toasted

  • 6 ounces dried cranberries

  • 8 ounces unsalted butter, soft but cool

  • 5 ounces light brown sugar

  • 3 1/2 ounces white sugar

  • 1 teaspoons kosher salt

  • 1 1/4 teaspoons baking soda

  • 1/2 teaspoon ground cinnamon

  • 1 tablespoon vanilla extract

  • 1 large egg, straight from the fridge

Directions

  • Adjust oven rack to middle position and preheat to 350 degrees. Sift flour into a medium bowl. Add oat flour, rolled oats, steel-cut oats, toasted nuts, and dried fruit.
  • Combine butter, brown sugar, white sugar, salt, baking soda, cinnamon, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat for about 30 seconds. With the mixer running, crack in the egg and continue beating until smooth. Reduce speed to low, add the dry ingredients, and mix to form a stiff dough.
  • Arrange 32 1-ounce (2 tablespoon) portions of dough on parchment-lined aluminum baking sheets, leaving 2 inches between them. Flatten into 1/2-inch discs; if you like, sprinkle each with a pinch of salt. Bake until puffed and light gold around the edges, but pale and steamy in the middle, about 12 minutes.
  • Cool on the baking sheet until set, about 5 minutes. Enjoy warm, or store in an airtight container for up to 2 days at room temperature.

Notes

  • from Bravetart: Iconic American Desserts by Stella Parks
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Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins

Ingredients

  • 1 cup all-purpose flour

  • 2 cups whole wheat flour or whole wheat pastry flour

  • 1 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 cups plain lowfat yogurt (I used coconut yogurt)

  • 2 large eggs

  • 8 tablespoons (1 stick) unsalted butter, melted and cooled

  • 1 1/2 cups of fresh blueberries

Directions

  • Adjust the over rack to the middle position and heat the oven to 375 degrees Celsius. Generously coat a 12-cup muffin tin with vegetable spray.
  • Mix the flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Whisk the yogurt and eggs together in a medium bowl. Gently fold the yogurt-egg mixture into the flour mixture with a rubber spatula until just combined. Fold in the melted butter. Fold in the blueberries.
  • Use a large ice cream scoop or measuring cup to divide the batter evenly among the muffin cups. Scatter the topping over the tops of the muffin cups. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes.
  • Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.

Notes

  • From America’s Test Kitchen Family Cookbook
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Rueblitorte (Carrot Cake)

Rueblitorte (Carrot Cake)

Ingredients

  • 250 g carrots, grated

  • 300 g ground nuts (almonds, hazelnuts, or a mixture of both), toasted

  • 75 g flour

  • 1 tsp baking powder

  • 4 eggs, separated

  • 275 g sugar

  • 1 shot kirsch (or spirit of choice)

Directions

  • Preheat the oven to 180 C / 350 F / gas mark 4.
  • Line a 24 cm (9 inch) springform pan with parchment paper and grease the sides.
  • In a medium bowl, whisk together the toasted ground nuts, flour, and baking powder.
  • In a large bowl, whisk together the 4 egg yolks and sugar until you get a pale, yellow paste. Add the shot of kirsch and whisk well.
  • In another large bowl, whisk the 4 egg whites until they are stiff.
  • Mix the carrots into the yolk and sugar paste, then fold in the the dry ingredients. Finally, gently fold in the beaten egg whites and spread into the pan.
  • Bake for about 45-50 minutes.

Notes

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Flourless Mexican Chocolate Cake

Flourless Mexican Chocolate Cake

Ingredients

  • 10 ounces bittersweet chocolate (at least 60% cacao), roughly chopped

  • 7 tablespoons unsalted butter, cut into pieces

  • 5 large eggs, at room temperature

  • 1 cup sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon cinnamon

  • 3/4 teaspoon chipotle chili powder

  • dash cayenne

  • pinch kosher salt

Directions

  • Preheat oven to 350°. Line the bottom of a 9 1/2 inch springform pan with a circle of parchment paper. Grease the sides of the pan and the parchment with butter.
  • Melt chocolate and butter together in a double boiler or in the microwave. If using a microwave, heat in 30 seconds intervals, stirring between each interval until melted.
  • In a large bowl, whisk together the eggs, sugar and vanilla extract. Slowly, a little bit at a time, whisk in the melted chocolate mixture. Add the salt and spices.
  • Pour into springform pan and bake for 22-26 minutes, until a toothpick comes out mostly clean. Let cool completely on a wire rack. Dust with powdered sugar and serve.

Notes