I haven’t posted any recipes this past week because it’s been a crazy week around here! We put our house on the market Friday night and after a bit of a bidding war we signed a contract last night, Wednesday. Tonight is my husband’s birthday (stay turned for a yummy cake!) so not much time to sit and blog. I have been busy reading though, it’s been very rainy here in Maine this past month so what better time then to curl up with a good book.

I had read so many great reviews on Michael Rulhman’s “Ratio” and had mentioned how I was going to go out and buy it. My wonderful husband beat me to the punch and ordered it online, along with Harold McGee’s “On Food and Cooking.”  Since I’m a nerd I dove into the thickest book first. “On Food & Cooking, the Science and Lore of the Kitchen”is every science/cooking nerd’s bible. I’m only about 100 pages in but I’ve learned lots about milk, milkfats,whey and the different kinds of animal milk! I’ve already found myself applying and thinking more foods as I make everyday meals. Once I’ve figured it out my goal is to implement some facts and tips on here.
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I haven’t started on “Ratio: The Codes Behind the Craft of Everyday Cooking” but I’ve heard so many great things about it. You’re basically learning the methods of cooking rather then recipes. You’ll learn how many “parts’ of something you need to make a great cake or loaf of bread. I’m excited to learn how to do this correctly since I’m not a big recipe kind of gal in most of my everyday cooking.

There are some weeknights where I have nothing defrosted, my husband is going to be home late, or we both just want our favorite little meals. My husband hates seafood, so when one of these situations occurs I always make seafood for myself. I found this recipe in a magazine somewhere from Mario Batali and have adapted it to my liking and a single serving.  I usually eat this about once a week; it’s quick, it’s tasty and light. I keep some frozen shrimp on hand that quickly defrost and broccoli is always present in my kitchen.

Shrimp & Broccoli

Ingredients

• 3 Tbs of olive oil
• 3 cloves of garlic
• Fresh broccoli – as much as you want, I just eyeball this to as much as I want
• Shrimp –  same as broccoli, usually around 8-10 is enough for me
• 1/2 cup dry white wine
• 1 tsp of crushed red pepper flakes
• 1 Tbsp lemon juice, again I just eyeball and give a nice squeeze over everything once it’s done cooking.
• Lemon Zest

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Heat oil on medium high. Add garlic and cook until sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. I use frozen, pre-cooked shrimp, so I’ll add those in about half way to warm them up. Add red pepper flakes, lemon juice and lemon zest and serve. (If you don’t have a fresh lemon the kind in the squeeze bottle works fine and you can omit the lemon zest, it doesn’t add all that much to the dish frankly. It’s supposed to be quick and easy, so don’t worry about ingredients you don’t have!)

Adapted from Mario Batali’s Broccoli Sauteed in Wine & Garlic

I made this during the winter and took a quick picture. Everyone on one of the message boards I frequent is always wondering how to replicate Red Lobster’s Cheese Garlic Biscuits. Lucky for me, I have the exact recipe. Back home in Myrtle Beach I had a few friends who worked at a few different chain restaurants. I always made it a point to get recipes from them! I actually won a recipe book at a hospitality event and inside was the prized Cheese and Garlic recipe!

Cheese Garlic Biscuits

Ingredients:

2 cups buttermilk baking mix
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1/2 cup shredded cheddar cheese
1/4 cup butter or margarine melted
1/4 tsp. garlic powder

Preheat oven to 450 F. Combine buttermilk baking mix, milk and cheese with a wooden spoon until soft dough forms. Beat vigorously for 30 seconds. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake 8 to 10 minutes, until golden brown. Combine melted butter and garlic powder: brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 biscuits.

Source: Red Lobster, Myrtle Beach

Before I had moved to Maine I have never heard of rhubarb, heck before I had moved to Maine I had never desired to make a pie! My husband comes from a family of pie bakers and he is always asking me to make him a pie. I had always felt pressure with pie baking, I was a cook, not a baker! When we first began dating I attempted to make a pie, just a simple apple pie and failed miserably. It’s been four years since and I decided last weekend to buck up and try a pie again. I decided to take it easy on myself and use a ready made pie crust to lessen the anxiety. This recipe was so easy, I’m probably going to make another one next week after we go strawberry picking. I got the thumbs up on my pie making skills by the husband and my father-in-law. Always good to hear “that’s some good pie” from people who were raised on it!

I included the recipe for the pie crust, or you can be a slacker like me and use a double pie crust from the store. Also, this pie was very wet when it was served warm and I was a little worried. By the next morning it had soaked every bit of goodness back up, so don’t worry. Another tip, I recently learned that you should peel the fibrous strings from rhubarb and celery for a more tender bite. I tried this and it’s very true, sadly it does take some of the beautiful red rhubarb color away.

Strawberry Rhubarb Pie

Ingredients:

For crust

• 3 cups all purpose flour
• 2 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup chilled solid vegetable shortening, cut into pieces
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
• 10 tablespoons (about) ice water
• For filling
• 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
• 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
• 1/2 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

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Make crust: Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling: Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Assemble Pie: Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about another 25 minutes. [I found that the pie needed an extra 10 minutes] [The original recipe called for a total baking time of 1hr 55mins, which seems to be about an hour too long!] Transfer pie to rack and cool completely

Source: Smitten Kitchen, original recipe Bon Appetit, April 1997