Strawberry Cream Pie

This pie is an upgrade of classic strawberries and cream. It was simple and minimally sweet. The creamy pudding filling was flavored with vanilla bean- yum. I had originally planned to make it with our freshly picked berries but ultimately made it with store-bought berries. (I ran out!) The honey drizzle was essential to the presentation and to add a little sweetness.

The recipe was adapted from Food 52, contributed by Erin Jeanne McDowell. I made the crust and filling in advance and chilled each component separately until serving to ensure that the crust wouldn’t soften once assembled. I must note that the crust remained crisp the next day when we ate the leftover pie. I also used a ceramic deep dish pie pan. Next time, I would sweeten the filling a little bit more, noted below. I would also add salt to heighten the vanilla flavor.

This would be a wonderful dessert to serve on July 4th because the components can be made in advance. Nice.

Yield: One 9-inch pie

For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon coarse salt
  • 8 tablespoons cold butter, cubed
  • 3 tablespoons ice water, or more as needed

For the Filling:

  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 1 vanilla bean, halved and scraped
  • 1/2 to 3/4 cup granulated sugar, divided (adjust sweetness to your taste)
  • 1/3 cup (5 T) cornstarch
  • generous pinch of coarse salt, or to taste
  • 3 eggs
  • 2 tablespoons unsalted butter
  • 1 quart strawberries, hulled (or enough to cover the top of the pie)
  • 2 tablespoons wildflower honey

To Make the Crust:

  1. Preheat the oven to 425º F, preferably on convection.
  2. In a large bowl or in a food processor, combine the flour and salt.
  3. Add the butter and toss to coat. Cut the butter into the flour with your hands, or pulse in the food processor until the butter resembles the size of peas.
  4. Add the water and mix to combine. The dough should come together easily but not be wet or sticky.
  5. Wrap the dough and chill for at least 30 minutes in the refrigerator.
  6. On a lightly floured surface, roll out the dough until it’s 1/8-inch thick. (I rolled it out between lightly floured parchment paper.)
  7. Transfer it to a pie plate, and trim the edges so there is only 1/2 inch of overhang all around. (I did not have this luxurious amount of excess crust because I used a ceramic deep dish pie plate.)
  8. Chill the dough inside the pie plate for at least 30 minutes in the refrigerator.
  9. Fold the excess dough under at the edges, pressing gently to “seal” the dough to the pie plate. Finish the edges as desired.
  10. Poke the base of the crust a few times with a fork. If the dough seems warm, chill it again.
  11. Line the crust with parchment paper and pie weights, and bake until the crust is golden and crisp, 15 to 20 minutes.
  12. Remove the parchment and pie weights and continue baking until the crust is fully baked, 5 to 10 minutes more. (I continued to cook the crust for an additional 8 minutes.)
  13. Cool completely. (After the crust had completely cooled, I covered it with plastic wrap and kept it at room temperature overnight. I chilled it the next day before assembling the dessert.)

To Make the Filling & Finish the Pie:

  1. Mix the milk, cream, vanilla bean, and 1/4 cup to 1/2 cup of granulated sugar together in a medium sauce pot. Bring the mixture to a simmer over medium-low heat. (I used 1/4 cup granulated sugar this time but would use 1/2 cup next time.)
  2. While the milk warms up, whisk together the remaining 1/4 cup sugar, cornstarch, salt, and eggs in a medium heat-safe bowl.
  3. When the milk comes to a simmer, gradually pour the hot liquid into the egg mixture, whisking constantly to combine.
  4. Return the mixture to the pot and cook until the mixture is thick and comes to the “first boil” (one large bubble rising from the center of the pot, not many small bubbles around the edges).
  5. Whisk in the butter and pour the mixture into the prepared pie crust. Taste and adjust salt, if necessary. (I made the filling a day in advance and placed it in a glass bowl and refrigerated it overnight.)
  6. Cover the surface of the pudding directly with plastic wrap and refrigerate until fully chilled, at least 3 hours. (I chilled the pie crust for at least 3 hours prior to assembling and serving the pie as well.)
  7. To finish the pie, top the pie with the hulled strawberries.
  8. Warm the honey in the microwave or over medium heat, and when it’s runny, brush it over the strawberries.
  9. Serve the pie chilled.

Avocado-Chicken Burgers

The only drawback of these flavor-packed chicken burgers is that they have to be pan-cooked in order to keep their shape because they are very moist. Worth the mess!

The original recipe notes that the ginger, garlic, cilantro and scallions incorporated into the burger makes them similar to a dumpling filling. They were fresh and light.

I loved the soy-lime mayonnaise sauce and loads of toppings. I served them with a generous amount of sauce, and jalapeño and avocado slices on potato rolls. There were so many toppings that we forgot to add lettuce! I may even try them topped with arugula next time.

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used freshly ground chicken thigh meat and froze the formed burgers for 20 minutes prior to cooking. We ate them with pickles and chips.

Yield: Serves 4

freezer for 20 min before cooking

  • 1/3 cup mayonnaise
  • 1 tsp soy sauce or fish sauce
  • 1 lime, cut into wedges
  •  Kosher salt
  • 1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
  • 1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving)
  • 2 scallions, light green and white parts only, thinly sliced
  • 3 large garlic cloves, grated, minced, or pushed through a garlic press
  • 1 (2-inch) piece ginger, grated or minced (about 2 tsp)
  • 1/4 to 1/2 teaspoon red-pepper flakes, to taste
  • 1 pound ground chicken, preferably dark meat (I used freshly ground chicken thighs)
  • 2 T neutral oil, such as canola oil, or ghee
  • potato, brioche, or other burger buns, lightly toasted, as desired
  •  butter lettuce or other tender lettuce, for serving, or arugula
  • 1 jalapeño, thinly sliced, for serving, optional

To Make the Sauce:

  1. In a small serving bowl, combine the mayonnaise and soy sauce.
  2. Season with the juice of 1 lime wedge and salt as needed.

To Make the Burgers:

  1. In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado (see Tip), scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise sauce.
  2. Add the chicken and gently combine. Form into 4 large balls.
  3. Cover with plastic wrap and refrigerate or freeze for 20 minutes to help maintain the shape while cooking.
  4. Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1 1/2 to 2 minutes.
  5. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. (We cooked 2 at a time.)
  6. Use a metal spatula to press them until they form 1/2-inch-thick patties.
  7. Cook without moving for 3 1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan.
  8. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
  9. Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of sauce, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired.
  10. Serve with the remaining lime wedges and mayonnaise on the side.

Tip: Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.

Fried Chicken & Biscuits

Over the years, my husband has perfected his ultimate birthday menu. Our entire family looks forward to the annual feast. 😉 After his approval, I do try new variations of a few items on the menu- with the exception of his absolute favorite Vanilla Bean Birthday Cheesecake.

I wanted to try this recipe because it is meant to be made in advance, served at room temperature, and made to travel for a picnic. This is ideal because his birthday is usually one of the first days of the year we are able to eat outside on our back porch. We also eat leftovers for a couple of days! The leftover chicken stayed crisp and was great at room temperature but we preferred to re-heat the biscuits the following day.

The fried chicken recipe was adapted from The New York Times, contributed by Tejal Rao, inspired by Masaharu Morimoto’s katsu in the cookbook “Mastering the Art of Japanese Home Cooking.” The biscuit recipe was adapted from Sam Sifton’s all-purpose biscuit recipe, also from The New York Times, but is lightly kneaded so it’s not too tender to form into a sandwich. I modified the method and proportions. I also omitted the hot honey butter for salted butter but included the recipe below.

We ate the chicken sandwiched by a split biscuit with or without salted butter and half sour pickle slices. The feast also included Ina Garten’s Macaroni and Cheese, Sweet Potato Spoon Bread, and green salad with Icebox Buttermilk Dressing. (and birthday cheesecake for dessert, of course) ❤

This dish would be perfect for a Memorial Day or Father’s Day celebration as well. Chicken breast meat can be substituted for the thigh meat, if desired.

Yield: Serves 10 to 12

For the Biscuits:

  • 3 cups/450 grams all-purpose flour
  • about 2 tablespoons/37 grams baking powder
  • 1 T granulated sugar
  • 1 1/2 tsp kosher salt
  • 7 T/100 grams cold unsalted butter, cubed
  • 1 1/2 cups/360 milliliters whole milk

For the Fried Chicken:

  • 9 to 10 boneless, skinless chicken thighs, cut in half if large (I used 9 thighs and cut the larger pieces to make 15), at room temperature
  • 1 cup plus 2 T/170 grams all-purpose flour
  • 3 tsp cayenne
  • 3 tsp kosher salt, plus more for seasoning
  • 4 large or extra-large eggs
  • about 2 cups/200 grams panko bread crumbs, plus more if needed
  • canola or other neutral oil, for frying (I used vegetable oil)

For the (Optional) Hot Honey-Butter and To Serve:

  • 10 T/142 grams unsalted butter, softened
  • 3 T honey
  • hot sauce, a vinegary variety such as Crystal, to taste
  • sliced half sour, fridge pickles, or dill pickles, for serving
  • salted butter, at room temperature, to taste

To Prepare the Biscuits:

  1. In a bowl, use a fork to mix the flour, baking powder, sugar and salt.
  2. Add butter and use a pastry blender or a fork to mash it into the flour until the mixture resembles large, lumpy crumbs.
  3. Stir in milk until a dough comes together.
  4. Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.)
  5. Cover bowl loosely with plastic wrap and rest dough in fridge for half hour (longer is okay!). (I prepared the chicken while the dough was resting.)
  6. Heat oven to 425 degrees, preferably on convection.
  7. On a lightly floured surface, use a floured rolling pin to roll the dough to 1-inch to 1 1/2-inch thickness.
  8. Use a floured knife or round cutter to cut about 12 biscuits, about 2 1/2 inches wide.
  9. Re-roll the scraps and cut again as needed.
  10. Place biscuits on a rimmed, parchment paper lined, baking sheet and bake for 15 on convection, or up to 20 minutes in a conventional oven, or until they have puffed up and the tops are slightly golden.
  11. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.

To Prepare the Fried Chicken:

  1. Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with coarse salt.
  2. Mix flour, cayenne and salt in one wide bowl. (I used a glass pie dish.)
  3. Beat eggs in a second wide bowl, or glass pie dish, and place panko in a third.
  4. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
  5. In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees F. (I used a 12-inch cast iron skillet and clipped on a thermometer.)
  6. Fry 2 to 3 thighs at a time, flipping them with tongs over every two minutes or so, until golden brown and crisp all over, about 8 minutes total.
  7. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. (This step is very important in order to maintain the crispy texture!)
  8. Let cool entirely at room temperature, at least 1 hour. (I baked the biscuits at this point.) The sandwiches can be assembled after cooling or transfer the rack to the fridge and leave the chicken uncovered overnight.

To Serve:

  1. When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth, if using. (We opted for plain salted butter.)
  2. Cut or split open the cooled biscuits, smear each cut side with honey butter or salted butter, and sandwich with a piece of chicken.
  3. Top with pickle slices, as desired.

Note: If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren’t crushed. Serve with additional hot sauce and pickles on the side.

Funfetti Mini Bundt Cakes

My daughter and I made these mini cakes as a birthday surprise for her friend. ❤ Sprinkles=Birthday over here. Using red, white, and blue sprinkles would make these cakes a fun and patriotic Fourth of July treat.

The recipe was adapted from thebittersideofsweet.com. They can be served for breakfast or dessert! 🙂

Yield: 4 mini cakes

For the Mini Bundt Cakes:

  • 1 cup all-purpose flour 
  • 1/2 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/2 cup sugar 
  • 1/4 teaspoon coarse salt 
  • 1 large egg 
  • 1/4 cup plain Greek yogurt (I used whole milk Greek yogurt)
  • 1 tablespoon milk (I used whole milk)
  • 2 tablespoons unsalted butter, melted 
  • 1 teaspoon pure vanilla extract 
  • 1/3 cup rainbow sprinkles 

For the Glaze:

  • 1/2 cup Confectioners’ sugar 
  • 1 to 1 1/2 tablespoons milk (I used 1 1/2 T whole milk)
  • 1/2 teaspoon pure vanilla extract 
  • rainbow sprinkles
  • gel food coloring, optional
  1. Preheat the oven to 325° F, preferably on convection. (My pan has a dark, non-stick interior finish. Set the oven to 350° F if using a pan with a light interior finish.)
  2. Spray 4 wells of a mini bundt cake pan with non-stick cooking spray. Set aside.
  3. In large bowl, whisk together flour, baking power, baking soda, salt, and sugar. Set aside.
  4. In medium bowl, whisk together milk, yogurt, and eggs. Stir in melted butter and vanilla and whisk until combined.
  5. Pour wet ingredients into dry ingredients. Slowly stir until just combined. 
  6. Fold in sprinkles. Avoid over stirring.
  7. Using a cookie scoop, distribute the batter into the 4 prepared wells of a mini bundt pan.
  8. Bake for 17 minutes in a convection oven, or for 20-25 minutes in a standard oven, or until edges are golden. A toothpick inserted in the center of the cake should come out clean or with a few moist crumbs.
  9. Remove from oven, leave cakes to cool in pan for 5 minutes.
  10. Remove cakes from pan and allow to completely cool on wire rack.
  11. Once cool, make the glaze. In a medium bowl add milk, Confectioners’ sugar, and vanilla. Whisk until smooth. Tint with food coloring, if desired.
  12. Drizzle glaze over cakes. Top with sprinkles.

Chicken-Spinach Burgers with Feta & Tzatziki

These Greek-inspired chicken burgers were juicy and flavor-packed. They were relatively healthy too! We ate them on Memorial Day with corn and potato salad on the side. Delicious.

This recipe was loosely adapted from Bon Appétit, contributed by Sue Li. I used freshly ground chicken thighs, added feta, and modified the proportions and method. The original recipe notes that in order to keep the burgers moist, it is important that the meat isn’t packed too tightly. I think that the exorbitant amount of spinach also kept the burgers moist.

Yield: 7 to 8 burgers

For the Burgers:

  • 1 1/2 pounds ground chicken (can substitute ground turkey)
  • 4 cups baby spinach, long and/or thick stems removed, chiffonade
  • 4 large or 6 small scallions, thinly sliced
  • 3 large garlic cloves, finely chopped, finely grated, or pushed through a garlic press
  • 2 oz feta cheese, crumbled (about 5-6 tablespoons)
  • 1 1/2 teaspoons ground cumin
  • 1 tsp Kosher salt
  • freshly ground black pepper
  • 1 egg, lightly beaten
  • 3 T panko breadcrumbs
  • vegetable oil and/or cooking oil spray, for grill
  • 8 potato rolls, split, lightly toasted (if desired), for serving
  • sliced red onion, tomato, and/or avocado, for topping, as desired
  • tzatziki sauce, for topping (see below)

For the Tzatziki:

  • 1/2 cup whole milk Greek yogurt
  • coarse salt and freshly ground black pepper
  • dash cumin
  • 1 small garlic clove, finely grated or pushed through a garlic press
  • 1/4 cup grated English cucumber, squeezed dry (I used the small holes of a box grater)
  • 2 tsp freshly squeezed lemon juice (I used the juice of half of a Meyer lemon)
  • fresh dill or parsley, minced, to taste

To Make the Burger Patties:

  1. Using a meat grinder fitted with the medium disc, grind 1 1/2 pounds of boneless, skinless chicken thighs. (Alternatively use 1 1/2 pounds of pre-ground chicken or turkey.) Set aside.
  2. In a large bowl, combine cut spinach, scallions, garlic, crumbled feta, cumin, salt, pepper, egg and panko. Using a fork, mix to combine.
  3. Add the ground meat; mix gently with a fork until just combined.
  4. Form into 7 to 8 patties, about 1/2-inch thick. Cover with plastic wrap and refrigerate while you make the sauce.

To Make the Tzatziki:

  1. Combine all of the ingredients with a large pinch of salt and freshly ground black pepper.
  2. Refrigerate so that the flavors can develop while the burgers are cooked.
  3. Taste and adjust the seasoning, as desired. Additional lemon juice can also be added.

To Finish & Serve:

  1. Coat the grill grates with vegetable oil and preheat on medium to medium-high heat.
  2. Remove the meat from the refrigerator to bring the burger patties to room temperature. To prevent sticking, coat the burgers with vegetable oil or vegetable oil spray.
  3. Cook the burgers until lightly browned on both sides and until the internal temperature reaches 165 degrees, about 5 minutes per side.
  4. Serve the patties on rolls topped with tzatziki and sliced red onions, tomatoes, and/or avocado, as desired.

Note: Burger patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.

Spicy Coconut Grilled Chicken Thighs

This is another incredible and full-flavored grilled meat dish. I used the marinade on boneless, skinless chicken thighs but it would also be wonderful with shrimp or flank or skirt steak according to the original recipe. I love that the residual marinade is cooked down into a sauce for serving.

This recipe was adapted from Bon Appétit, contributed by Molly Baz. I marinated ten chicken thighs but would add up to five more next time. I also used a mixture of harissa and sambal oelek for heat. Fabulous.

Yield: 6 to 8 servings

  • 1 3-inch piece fresh ginger
  • 5 large garlic cloves
  • 3/4 cup coconut milk
  • 1/4 cup hot chili paste (such as sambal oelek and/or harissa)
  • 1/4 cup fresh lime juice
  • 2 T light brown sugar
  • 1 3/4 tsp Morton kosher salt
  • 2 T vegetable oil, plus more for grill
  • 2 lbs skinless, boneless chicken thighs (use 10 to 15 thighs)
  • 1/2 cup cilantro leaves with tender stems
  • lime wedges, for serving
  1. Prepare a grill for medium heat.
  2. Finely grate ginger and garlic into a medium bowl.
  3. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 tablespoons oil and whisk to combine.
  4. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
  5. Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet.
  6. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
  7. Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off).
  8. Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
  9. Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.

Lee Brothers’ Pimento Cheese

My friend served delicious pimento cheese sandwiches recently- reminding me how much I enjoy them. 🙂 Eating them also reminded me that I wanted to try this version from Charleston, South Carolina.

The recipe is from The New York Times, contributed by the Lee Brothers. I used Cabot 3-year sharp cheddar cheese. I served it on the Fourth of July as a dip with crackers and pita chips. Alternatively, it could be used to fill about 4 sandwiches. Easy and fabulous.

Yield: about 1 1/2 cups

  • 8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
  • 1/4 cup softened cream cheese (2 ounces), pulled into several pieces
  • scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
  • 3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise (I used Trader Joe’s)
  • 1/2 teaspoon dried red chile flakes
  • coarse salt and freshly ground black pepper, to taste
  1. In a large mixing bowl, place the cheddar cheese in an even layer.
  2. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese.
  3. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
  4. Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator.
  5. Serve as a sandwich spread or as a dip.

Note: Pimento cheese keeps in the refrigerator for 1 week.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,389 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Ravneet Gill's Perfect Chocolate Chip Cookies
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Chicken Stew with Biscuits
Pinchos Morunos: Spanish Spice-Crusted Pork Tenderloin Bites
Ina Garten's Caramelized Onion, Tomato & Goat Cheese Tarts
Strawberry Cream Pie
Grilled Corn & Avocado Salad with Creamy Feta Dressing
Bread Machine Brioche
Chez Panisse's Blueberry Cobbler
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Foodista Food Blog of the Day Badge
%d bloggers like this: