July 4th

Strawberry-Rhubarb (+) Pie

I love rhubarb! My mother used to make it as a side dish all the time, mostly with chicken.

She made strawberry-rhubarb pie too with the berries straight from the garden. Those were some delicious days!

I make strawberry-rhubarb pie too, alas, no garden stuff. And supermarket and even most farmers’ market strawberries just ain't what they used to be. 

So - once I included some blackberries and that was really delicious. I like this fruit pie filling with a bit of orange zest, but lemon zest will do just as well.

Follow me on Instagram @RonnieVFein

Here’s the recipe:

STRAWBERRY-RHUBARB-BLACKBERRY PIE

DOUGH: 

  • 2-1/2 cups all-purpose flour

  • 3/4 teaspoon salt

  • 1 teaspoon grated orange zest

  • 1/2 cup unsalted butter

  • 1/3 cup chilled vegetable shortening

  • 4-5 tablespoons orange juice

FILLING:

  • 3 cups sliced (1/2-inch pieces) rhubarb, about one pound

  • 2 cups strawberries cut in half

  • 1 cup blackberries

  • 1/2 - 2/3 cup sugar

  • 1/4 teaspoon salt

  • 5 tablespoons flour

  • 1 teaspoon grated orange zest

  • 1/4 teaspoon cinnamon

  • 1 tablespoon butter, cut into chunks

Combine the flour, salt and orange zest in a food processor. Add the butter and shortening in chunks and process on pulse about 24 times, until the mixture resembles coarse meal. Gradually add as much of the juice as is needed to make a soft, but not sticky dough. Cut the dough in half, flatten into disks and let the dough rest in the refrigerator for 30 minutes. Preheat oven to 375 degrees. Roll the dough into circles to fit a 9” pie pan. Place one circle inside the pie pan.

To make the filling, combine the rhubarb, strawberries, blackberries, sugar, salt, flour, orange peel and cinnamon. Add the filling to the pie pan. Cut the butter into chunks and place on top of the filling. Cut strips from the second dough circle and place them in a lattice design on top of the fruit. Seal the edges where the strips meet the bottom crust. Bake for 50-60 minutes or until golden brown.

Makes one 9-inch pie


Pie for the 4th

Strawberry-Rhubarb-Blackberry Pie

I love rhubarb! My mother used to make it as a side dish all the time, mostly with chicken.

She made strawberry-rhubarb pie too with the berries straight from the garden. Those were some delicious days!

I make strawberry-rhubarb pie too, alas, no garden stuff. And supermarket and even most farmers’ market strawberries just ain't what they used to be. 

So - once I included some blackberries and that was really delicious. I like this fruit pie filling with a bit of orange zest, but lemon zest will do just as well.

Here’s the recipe:

STRAWBERRY-RHUBARB-BLACKBERRY PIE

DOUGH: 

  • 2-1/2 cups all-purpose flour

  • 3/4 teaspoon salt

  • 1 teaspoon grated orange zest

  • 1/2 cup unsalted butter

  • 1/3 cup chilled vegetable shortening

  • 4-5 tablespoons orange juice

FILLING:

  • 3 cups sliced (1/2-inch pieces) rhubarb, about one pound

  • 2 cups strawberries cut in half

  • 1 cup blackberries

  • 1/2 - 2/3 cup sugar

  • 1/4 teaspoon salt

  • 5 tablespoons flour

  • 1 teaspoon grated orange zest

  • 1/4 teaspoon cinnamon

  • 1 tablespoon butter, cut into chunks

Combine the flour, salt and orange zest in a food processor. Add the butter and shortening in chunks and process on pulse about 24 times, until the mixture resembles coarse meal. Gradually add as much of the juice as is needed to make a soft, but not sticky dough. Cut the dough in half, flatten into disks and let the dough rest in the refrigerator for 30 minutes. Preheat oven to 375 degrees. Roll the dough into circles to fit a 9” pie pan. Place one circle inside the pie pan.

To make the filling, combine the rhubarb, strawberries, blackberries, sugar, salt, flour, orange peel and cinnamon. Add the filling to the pie pan. Cut the butter into chunks and place on top of the filling. Cut strips from the second dough circle and place them in a lattice design on top of the fruit. Seal the edges where the strips meet the bottom crust. Bake for 50-60 minutes or until golden brown.

Makes one 9-inch pie

Salmon and Bean Salad

Here’s an easy-to-prepare salad that’s perfect for summer dinner. I make this a lot, sometimes using salmon or other leftover fish (I’ve even used canned salmon) and sometimes using cheese instead or with. Also? I’ve made this with leftover chicken. And substituted cooked carrots for the peas.

It’s all good. And takes almost no time to put together!

SALMON AND WHITE BEAN SALAD

  • 1 15-ounce can white beans

  • 1 to 1-1/2 cups crumbled cooked salmon (or other fish)

  • 1/2 cup fresh cooked or thawed frozen peas

  • 2-3 scallions, chopped

  • 1/3 cup chopped toasted hazelnuts or other nuts (or use chopped water chestnuts)

  • 3 tablespoons olive or avocado oil 

  • 2-3 tablespoons white wine vinegar

  • 1 teaspoon chopped fresh rosemary

  • salt and freshly ground black pepper to taste

Rinse the beans (save the liquid for use as aquafaba) and place them in a mixing bowl. Add the salmon, peas, scallions and hazelnuts and toss the ingredients gently to distribute them evenly. Pour in the olive oil and toss gently. Pour in 2 tablespoons of the white vinegar, sprinkle with rosemary, salt and pepper, toss. Taste and add more white wine vinegar if needed. Let rest for at least 10 minutes before serving.

Makes 4 servings

#salmon and white bean salad#bean salad#salmon salad#white beans#using leftovers

Blueberry Pie with Streusel Crust

Summer blueberries? 

Pie came to mind first. It's always pie first for me.

My mother, who was a master pie baker, never baked blueberry pie because she said the insides were either too thick and gloppy or too runny. I experimented with the fruit, sweetener and thickening agent a few times before the filling consistency was right.

Here it is! Perfect for summer. Good stuff for July 4th!

Follow me on Instagram @RonnieVFein

BLUEBERRY CRUMB PIE

CRUMB CRUST:

  • 3/4 cup flour

  • 1/4 cup sugar

  • 1/4 teaspoon salt

  • 6 tablespoons butter

Combine the flour, sugar and salt. Add the butter in chunks and work it into the dry ingredients with fingertips or a pastry blender until the mixture looks like coarse meal. If you use a food processor, add the ingredients to the work bowl and mix using 18-24 quick, short pulses (enough for the mixture to resemble coarse meal). Set aside.

FILLING:

  • 6 cups blueberries, approximately

  • 1/2 cup sugar

  • 5 tablespoons all-purpose flour

  • 3/4 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 2 tablespoons lemon juice

  • 1 unbaked pie crust bottom

Preheat the oven to 375 degrees. Mix the blueberries, sugar, flour, cinnamon, salt and lemon juice in a large bowl. Pour the filling into the pie crust. Cover the top with the crumbs. Bake for 50-60 minutes or until  golden brown.

Note: you can use 3 “1-pint” boxes of blueberries. Although a liquid pint equals 2 cups, a dry pint of blueberries from most markets has a bit more.

Makes 8 servings

Roasted Potato Salad

Have you ever made potato salad with roasted potatoes? If you haven’t, you’re in for a treat if you try this recipe!

The crispy edges add a really satisfying texture and the flavor is extra rich because the high heat caramelizes the onions. (I used a cast iron pan and suggest that for best results but your oven is fine (instructions below) and if you have room for the pan on an outdoor grill — go for it and cook the entire feast outdoors.

This dish tastes best at room temperature, although my husband likes it hot, so, either way.

P.S. I told you I have LOTS of recipes for potato salad!

ROASTED POTATO SALAD WITH RED ONIONS AND ROSEMARY

  • 2 pounds “new” waxy potatoes (such as Red Bliss or baby Yukon Golds)

  • 5 tablespoons olive oil

  • 1 small red onion, thinly sliced

  • 3 tablespoons lemon juice

  • 1 teaspoon Dijon mustard

  • 3 tablespoons chopped fresh parsley

  • 2 teaspoons chopped fresh rosemary

  • salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. If you have a cast iron grill pan or frying pan, preheat it in the oven. Wash the potatoes and cook them in simmering water for 12-15 minutes or until tender. Peel the potatoes when they are cool enough to handle; cut them into bite size pieces. Pour 2 tablespoons of the olive oil over the potatoes, toss them to coat all sides. Place the potatoes in the preheated pan (or use an ovenproof pan or baking sheet). Roast the potatoes for 10 minutes. Add the onion slices, mix and roast for another 10-15 minutes, mixing them once or twice, or until the ingredients are lightly browned and crispy. Place the ingredients in a bowl. While still warm, mix the remaining olive oil, lemon juice and Dijon mustard. Pour over the potatoes and onion. Add the parsley and rosemary. Toss the ingredients. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving.

Makes 4-6 servings

Grain and Chick Pea Salad Salad

Here’s an easy summer salad — main dish or side dish. Make it ahead (but don’t add the dressing until about 15 minutes before you serve it).

Any whole grain will do. I like farro the best so I usually make it with that, but have also used freekeh, barley and wheatberries. All good!

FARRO AND ROASTED CHICK PEA SALAD

  • 1 can chick peas (15 ounces)

  • 3-4 tablespoons olive oil, approximately

  • Salt to taste

  • 1 cup farro

  • 2 cups water

  • 3-4 scallions, chopped

  • 1 avocado, peeled and diced

  • 2-3 tablespoons wine vinegar

  • 1/4 cup chopped fresh parsley

  • 3 tablespoons chopped fresh mint

  • 1/2 teaspoon ground cumin

  • salt to taste

  • Aleppo pepper, optional

Preheat the oven to 425 degrees. Drain the chick peas and place them on a baking sheet. Pour 2 teaspoons olive oil over them and toss to coat. Sprinkle with salt. Roast for about 20 minutes or until crispy and lightly browned. Remove from the oven and let cool. While the vegetables are roasting, place the farro and water in a saucepan and bring the liquid to a boil over high heat. Lower the heat, cover the pan and simmer for 25-30 or until the grain is tender, but still chewy. Let cool slightly and place in a mixing bowl. Add the chick peas, scallions and avocado and toss the ingredients to distribute them evenly. Pour in 2 tablespoons olive oil and toss the ingredients. Pour in the wine vinegar, add the parsley, mint and cumin and toss the ingredients again. Season to taste with salt and Aleppo pepper. Stir in more olive oil and/or wine vinegar if you wish.

Makes 6-8 servings

Herby Potato Salad

I could write an entire book of recipes for potato salad.

Here’s a good dairy-free --- maybe mayonnaise-free (your call) version. Perfect for Father’s Day or July 4th or Labor Day or anytime!

I have to confess that occasionally I will mix in the 2-3 tablespoons of mayonnaise if I am serving people who I know prefer their potato salad creamier.

Herby Potato Salad

  • 2 pounds new potatoes or small red Bliss potatoes

  • 6 tablespoons white wine (or vegetable stock)

  • 2 thick scallions, chopped

  • 3 tablespoons chopped fresh herbs such as parsley, basil, savory, oregano, thyme, rosemary  (or a combination)

  • 1/4 cup olive oil

  • 2-3 tablespoons white wine vinegar

  • 1 teaspoon Dijon mustard

  • 2-3 tablespoons mayonnaise, optional

  • salt and freshly ground black pepper to taste

Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and cook for about 15 minutes or until the potatoes are tender. When they are cool enough to handle but still warm, peel the potatoes and cut them into bite sized pieces. Place the potatoes in a bowl. Pour in the wine, add the scallions and herbs and toss the ingredients together. In a small bowl, mix the olive oil, white wine vinegar and mustard (add 2-3 tablespoons mayonnaise if desired). Pour over the potatoes and toss the ingredients. Sprinkle to taste with salt and pepper. Let rest at least 15 minutes before serving. Best at room temperature.

Makes 6-8 servings

Mango and Avocado Salsa

Here’s another one of the Salsas I will be demonstrating at the New Canaan YMCA on June 11th. It’s so colorful and refreshing, so perfect for summer (although its also a good bet for Superbowl).

Most of the time I serve salsa as an hors d’oeuvre (with corn chips) but sometimes I use it as a side dish for grilled fish or chicken and also with burgers.

mango and avocado Salsa

  • 1 large ripe mango (or two small Ataulfo mangoes)

  • 1 ripe avocado

  • 1/4 cup chopped red onion

  • 1 teaspoon chopped jalapeno (or other chili) pepper

  • 1/2 teaspoon freshly grated lime zest

  • 1 tablespoon lime juice

  • 2 tablespoons freshly chopped cilantro (or use parsley)

  • salt if desired

  • corn or plantain chips

Peel and pit the mango and avocado. Chop the fruit into small pieces (or use a food processor) and place the pieces in a mixing bowl. Add the red onion, chili pepper, lime zest, lime juice and cilantro. If using a food processor, process on pulse to desired consistency. Taste for seasoning and add salt if desired. Serve with chips.

Makes about 2 cups

Pico de Gallo

I’m doing a demo for the Foreverwell program at the New Canaan, CT YMCA next week. Just a fun class, nothing elaborate, for seniors (of which I am one of course!).

The recipes will be for three “dips” or snacks for the summer, including this one for Pico de Gallo (Salsa Cruda) (Tomato Salsa).

Pico de Gallo

  • 4 medium tomatoes, chopped

  • 2-3 scallions, chopped

  • 1-2 small chili peppers, deseeded and chopped

  • 1 medium avocado, chopped

  • 2 tablespoons chopped cilantro, parsley or celery leaves

  • 1 large clove garlic, finely chopped

  • 2 teaspoons olive oil

  • 2 tablespoons lime juice

  • salt to taste

Place the tomatoes, scallions, chili peppers, avocado, cilantro and garlic in a bowl. Pour the olive oil over the vegetables and toss the ingredients to distribute them evenly. Add the lime juice, toss again and let rest for at least one hour. Taste for seasoning and add salt as needed.

Makes 6 servings

Quickie Cole Slaw (Dairy)

I had some buttermilk leftover from a baking class I taught at the New Canaan YMCA. I made some biscuits but still had a bit more buttermilk left so I made a dairy version of cole slaw which was perfect with grilled salmon and a tomato-avocado salad.

Great warm-weather goodies.

This is a simple recipe because I used what I had — no parsley garnish, alas! Since I was cooking for just the two of us, this recipe —- half the amounts I usually use for cole slaw — took almost no time! And it was perfect for two people for two nights of dinner.

Buttermilk Cole Slaw

  • 1/2 cup buttermilk

  • 2 tablespoons mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 teaspoon sugar

  • 1-1/2 tablespoons apple cider vinegar

  • 3 cups packed shredded cabbage

  • 1 large carrot, shredded

  • 2 tablespoons chopped fresh basil

  • 2 teaspoons fresh thyme leaves

  • salt and freshly ground black pepper to taste

Mix the buttermilk, mayonnaise, mustard, sugar and apple cider vinegar together until smooth and well blended. Set aside. Place the cabbage and carrot in a bowl. Pour the buttermilk mixture over the vegetables. Add the basil and thyme. Toss the ingredients until the vegetables are thoroughly coated. Season with salt and pepper to taste. Let rest for at least one hour before servinve.

Makes 4 servings