Easy As Pie

Many people had asked me about this pie they saw on my post a few weeks back, so I am sharing the recipe. This pie was actually made for my hubby's birthday breakfast celebration. I had made ice cream for the night before, but in our house you birthday can last up to a month!

Myself being a self declared sweet'aholic to the core I will admit however that I am somewhat of a picky sweet eater. I could however live on chocolate...

The look on peoples faces when I tell them "No thank you" after they offer me a piece of cherry, blueberry, peach, and often apple pie fresh from the oven; it breaks my heart to tell them I just never liked warm fruit desserts, mainly pie with all that gushy fruit. Refrigerated can be another story if I am jonsin', but still "No" to certain flavors. Imagine I married a fruit pie loving man! I just prefer fresh fruit, or mostly crust and crumbles. I have been know to pick off the crust and leave the interior. I know I can just imagine your expressions right now, so I usually decline before embarrassing myself in that way.

As a young girl my grandmother often made cherry pies that were devoured in minutes right after dinner was eaten, but not by me. I wanted the cake she had made. To this day I prefer cake over most pie. I will pick out the nuts in pecan pie, because I do not like all that gooey syrup, and even developed a mostly pecan praline pie for me and my son (yes, he is the same) for the holidays when the kids were younger. I did bake more back then, and have been revisiting today in my spare time.



















Call me crazy, but when I heard we were going to have pie brought in by someone else; which turned out to be this version of a cold fruit pie...well I was disappointed. This meant I had made nothing I might like, so there would be no sweets for me that night.

Once I saw them cut into the cream cheese pie and with lots of nudging I quietly had a bite from someones plate. I was sold, and now I can say I at least now, love 'one' fruit pie that exists.

Okay, the truth is I moved the peaches out of the way, and ate everything else. If I had my way it would have been covered in chocolate and nuts, and it would have been gone in minutes!

This recipe is great for birthdays, pop-in guests, or just for your own indulgence you have to try making this easy no bake pie!

With all the fresh fruit available to us during these next few summer months...this pie will make any room full of sweet lovers happy all around!



















NO BAKE CREAM CHEESE FRUIT PIE

1 c. heavy whipping cream
1 c. cream cheese
1 c. powdered sugar

Beat cream cheese and cream in separate bowls until smooth and creamy; about 3 minutes; fold whipped cream into cream cheese and sugar mixture. Spread into a baked pie crust. Refrigerate for two hours before placing fresh, frozen, or canned fruit on top. I also had been told to use apple jelly, warm it and brush it on for an extra added glaze for the peaches. The blueberries are not needed.

Refrigeration is a must. Over ripe fruit will not hold up, so only use larger slices of fruit that is on the cusp of ripeness. Going no higher than two layers of peaches (filling is delicate), you fill in the center totally with blueberries, or raspberries if you like!

If I do not get your response posted until Sunday night, well its because I am meeting Rachel @ Rachels Ramblings blog in NYC for a tour, and dinner at one of the hot spots, and staying over at hubby's sister in Manhattan...we will be filling you in on our adventure at a later date!

Abundance; Its In The Sauce

My original post for today was going to be on the value of the fresh fish market, but after visiting Greg @ Sippitysup and seeing his post on a cocktail that includes basil, well, I changed my mind. His post reminded me that a month ago hubby had purchased a few pounds of cherries. I took the opportunity to use them in a variety of dishes over a course of the week. We ate our fair share on their own, but I do believe in trying to conquer the inevitable waste factor. There was a dish I had made that made it to the cutting room floor, but it sat on the shelf until now.

I took about two cups of cherries, some remaining heirloom tomatoes, plum tomatoes, onions, lemon, garlic, herbs, pistachios, homemade Greek oregano lamb meatballs, and placed them all together in my Tagine (slow cook for an hour; then high for the last thirty), or a baking dish if you like to make not the prettiest dish, but a darn good saucy one! The flavor was rich from the melding of all the flavors into the yummiest mouthful I could ever ask for. Just cook up some couscous, and in this case I dog boned some brown rice. Spoon a ladle over, and you got a nice comforting meal.



















I mentioned to Greg that while at the market a woman next to me was complaining that when she needed cilantro in a dish, she only needed about two or three handfuls; once its was no longer needed, the cilantro was mush within a few days. We can all relate to this. I asked how she was containing the cilantro in her cooler. She responded that she had just kept it in the plastic bag, and on one of the shelves. I suggested that she simply wrap a moist paper towel around the bunch (no plastic bag for airflow), and store it in her bottom high humidity storage drawer. I even simply leave it in a glass jar on the counter in cool water, and it keeps just fine for up to three days.

Our family is not going to notice if we build meals around ingredients; unless it is the main course, or over kill on quantity. This is how I learned to cook, even in my personal chef business- I use tomato, onion, and garlic on a regular basis, so why not throw in a little cilantro into the pot. Side course, main course, and even dessert can each conceal the reuse of something as simple as cilantro; unless you simply do not like the taste.

Organizing the weekly meal plan is really not that hard. I always approach the market each week with an idea of what it is I want to produce for my family, and clients. Unfortunately in our society today we are busy, have access to ready made foods, and have a tendency to eat according to our sudden cravings. Stick to your guns, and try at least once a month to use a few recipes that require the same ingredients, and see if you can reduce the waste factor.






















Keep an eye out on Greg. I do. He presents a weekly post of 'Tomatomania', and is going to be posting a week's worth of recipes that will use 'Basil'. I and others are looking forward to some new ideas for my own usage of this beautiful green plant. Abundance can work in our favor!

Cake Diva Creations

Yes there is a new blog in town, and she is a true diva!

Her name is Michelle AKA Cake Diva extraordinaire...


















I requested that she make my birthday cake, and boy did she go all out. I posted a blurry photo of one of her cakes a few blogs ago, and now I am ready to reveal her creation. This cute little cake is a recipe of triple chocolate chip liquor batter with vanilla butter cream, and/or cream cheese frosting. Once you take a bite they melted in your mouth. My friends went nuts over her creation, and now are beating her door down to have some of their own!

Michelle visits many bakeries around the Dallas/Fort Worth metro-plex area to keep up on her competition. Her phone rang non-stop while were were hanging out on my Texas visit, and it seems she stays busy with pastry orders. She also is employed by a top rated market in her area, and has been given creative freedom to bake what I saw were gorgeous, and I imagine just as tasty (as my birthday) cup cakes!

Our History: We met nine years ago in Culinary school while I worked for the director of Culinary Arts/Hospitality Karen Musa. Michelle and I also attended classes together; which gave me an opportunity to hang out with her in my office, as well as sneak out for a lunch or two now and then.

Eventually when looking for an assistant I felt she would work well in my new catering business I was starting. Michelle need to do her internship in a real food invironment, and what a better way to do it than with moi! She is a hard worker and dedicated to her craft. We had lots of fun together, and man can she roll my Tex-Mex lumpias (she is part Phillipino)!

Right away I was told that she was more interested in pastries, but Michelle was willing to help me with catering weddings and parties until she reached her goal...to open her own M Patisserie business in the area. Now watch out pastry chefs, because her melt in your mouth creations are becoming very popular! Even some of my Texas friends have already tasted these yummy cupcakes she made for my birthday, and have asked me for her contact number.

If you live in the Dallas/Fort Worth area and are looking for creative ways to tell someone just how sweet they really are; then call 'The Cake Diva'...she is waiting with a sugary sweet smile...





















Go over and take a bite out of Michelle's new blog...tell her Chef E sent ya!