Julia Child and a blowtorch

This was chosen as the kookiest foodie clip by Epicurious. 

If you didn't love Julia Child before this, you will now!

Julia Child on David Letterman - Hilarious!

King Arthur Flour Company Rocks!

King Arthur Flour Company is the bomb. They have all sorts of wonderful things going on.  One of the coolest is offering free demos in different cities around the country.  They will be in Columbus this Friday.  I am attending the Perfect Pies and Tarts Class. And I am totally psyched!!
Check it out at this link: Awesomeness from King Arthur Flour Company!

Full Size or Mini? That is the question.

orange-strawberry-peach pielets

   Today I made mini pies. What began as a way not to waste pie dough turned into a philosophical debate (mostly in my head) on size. And if you are in the mindset to take it there "Size does matter".
   Think about all of the variations we have now: mini, petite, small, medium, large, super, grande, venti, extra large, and the list goes on and on and on. We have cakes and cupcakes, tarts and tartlets, muffins and mini muffins and now pies and pielets.
   I am bringing on the pielets.  Kinda like pocket pies (think back to those early years camping with your family when you made cherry pies with white bread and cherry pie filling over a fire) but better.  These little beauties were made with my left over MS dough and an experimental filling of orange-strawberry-peach, sweetened with honey, and finished with vanilla and a hint of cinnamon.  Let me just say, I am a fan.
   Back to size consideration, I believe the muffin tin sized pie might just be the perfect pie. When I share this information with my best friend today, I am astounded to hear that she disagrees. Wendy, the queen of the cupcake, does not like the idea of a mini pie.  Even after a rather lengthy discussion about icing to cake ratio, quality of icing, pie filling, the ability to hold the pielet in your hand, and cupcakes and pielets being complete units unto themselves, she believes she would prefer a slice of pie.  Hours after this phone conversation, I still cannot wrap my brain around the idea that Wendy would prefer a slice of pie to a self contained pielet.
   Even after thirty-one years of friendship (actually more like sisterhood), I didn't see that one coming. I guess this goes to show people will always surprise me. And really, I like it that way.

Thirty Year Old Pie Crust

   Last week's pie making success was due to the precision of one Ms. Martha Stewart. I know. I know. My  feelings are undecided when it comes to Ms. Martha. But let me tell you her basic pie crust recipe kicks some serious ass.
   I have a problem.  I have a tendency to overwork the dough; much like my tendency to over analyze every event that occurs in my life.  The end result of both activities is something that is tough to handle and way too complicated. 
   BUT...Ms Martha Stewart saved the day!  Actually, it was more like Martha, the lovely red food processor, LCD Soundsystem on the stereo, and the fact that my refrigerator works.
    The recipe is very exact.  I mean VERY exact.  The instructions demand that the pie maker process the dough for 10 seconds, then 30 seconds.  It is essential that everything (and I mean everything) is cold.  At this point, I imagine you are shaking your head and saying to yourself, "Yes, we all know these things." This is true. But how soon I forget that the quick and simple is usually the best solution.
   The end result was a magnificent strawberry-peach-raspberry double crust pie.  So what if I misjudged the thickness of the crust.  It just means that I have a nice sized ball of fabulous dough waiting patiently in my freezer for tomorrow's pielet experiment.