Sweet

All about the Pi(e)

According to the Merriam Webster Dictionary:

The mathematical value of π, or pi, begins “3.14…” so March 14 (3/14) is considered to be International Pi Day.

Pi is the English spelling of the sixteenth letter of the Greek alphabet. It means “the symbol π denoting the ratio of the circumference of a circle to its diameter,” and also means “the ratio itself : a transcendental number having a value rounded to eight decimal places of 3.14159265.” This means that the outside measurement of a circle is a little more than three times its width. This ratio is one of the most important constants in mathematics.

Pi is probably used to stand for this number because it is the first letter of the Greek word that is the origin of periphery. And don’t miss the weird and wonderful things they’re doing over on Twitter. Funny, creative and inventive. You’re welcome.

This variant form of cauliflower is the ultimate fractal vegetable. Its pattern is a natural representation of the Fibonacci or golden spiral, a logarithmic spiral where every quarter turn is farther from the origin by a factor of phi, the golden ratio.

So, I really want to give a shout out to math on Pi Day.  We use math every day, even when we don’t realize it. Now head over to Live Science to see some really cool math. And really, much as I  respect math, I respect that wonderful, versatile food choice, pie.  Sweet or savory, I am all about the pie. So when my intrepid blogger friends invited me to a pie photo morning/tasting (because who would go to just the photo shoot anyway?) –  I ran right out and grabbed some pies. Because more is more.

We fanned out across the city and suburbs in search of our favorite types of pie. Undaunted by the amount of research this would take, we were committed to our quest, and you reap the results of our labors. Why, yes, I did try most, but not all, of these delicious pies. It was an early release day or I would have, though. Pacing. Here’s the rundown. Honestly, the things I do for this blog.

Hi-Rise Bakery – This is one of my favorite places for everything – sandwiches, baked goods, bread and jams, and I every so often make the Vanilla Bean Loaf – we call it Vanilla Bread.  We sampled the lemon meringue – next time it might not make it home.

Leah brought some of her favorite pies from Petsi Pies and they were all inhaled.  I had heard of Petsi Pies but this was my first time and the Bourbon Chocolate Pecan may have been one of my tops favorite pies ever.

More Cambridge? Pemberton Farms Marketplace is a sweet grocery/bakery/garden center that has everything you could need plus pies from The Pie Guy’s – the key lime pie is off the hook. So when I head back for that particular confection, I’ll be picking up a few hostess gifts, some wine and a plant or two next time I go.

Craving a savory pie with a flaky out of this world crust? Look no further than  KO Catering & Pies in South Boston.  Mostly meat pies here but some veggies find their way in, and  a lovely veggie pie or the Classic Beef Pie will warm you right up. We were hosted to try these yummy hand pies and sample we did. Then we ordered a bunch to go – great for the freezer for an easy dinner you almost made.

And from Shoofly Pie Baking Company, an unbelievably delicious and pretty – no one wanted me to cut it but I did anyway – cherry pie. She delivers – yes, delivers pie to Jamaica Plain, Roslindale and Hyde Park. with a trial run in Brookline going on now. Hopefully Newton is next! I’m not going to lie, when Kelli handed me still warm from the oven cherry pie, I doubted that it would make it to our pie morning. Yet it did, and it was whole. I  know. All the will power.

Freshly baked, incredibly delicious pies from the Ever So Humble Pie Company can be found at both Volante Farms and Brothers Marketplace.

 

So what do we do? Go Local Boston is our hashtag. We find things, we share our finds.

Follow these blogs for more fun finds – pie and otherwise.

A Little Bit about a lot of Things

Kim World

Leah’s Life: Pearls and Oysters

Lindt Hot Chocolate for a Snowy Day

 

A Snow Day = A Hot Chocolate Day

Lindt Chocolate for me, please.

 

 

It’s true, there is a candy cabinet in our house. And while most of the time it is filled with random leftover movie or holiday candy, it invariably has a variety of Lindt Chocolate tucked in a bowl in the back. What? I’m not hiding it, exactly. More like saving it. For my own personal use. Don’t judge.

Happily for the family members who don’t know I hide chocolate, I was sent some Lindt Chocolate recipes and samples – yes, samples! The hot chocolate recipe is perfect for today – we thankfully did not get as much snow as other places and hunkering down is a luxury not a necessity. I’m thankful that my day includes the Sunday paper and a cup of hot chocolate. Here is a great recipe from Lindt Chocolate, and yes, I tried it out. You’re welcome.

Swiss Hot Chocolate from Lindt

  •  2 (3.5oz) Lindt EXCELLENCE 70% Cocoa bars, chopped
  • 4 cups milk (whole, 2%, 1% or skim – also nice with soy milk – I haven’t tried rice or almond but I be almond would be nice).
  • 1 vanilla bean, split (I have some because I am supposed to make Vanilla Bread)
  • 1 cinnamon stick (we have some on hand because of the holidays – but it’s good without, too)
  • 3/4 teaspoon of whole black peppercorns (optional) (love this idea but made it without this time)
  1. Heat the milk with the spices in a saucepan over medium heat until it reaches almost boiling. (Do not let the milk boil fully.)
  2. Add the chopped chocolate and whisk until smooth.
  3. Remove from heat and let rest for 25 minutes (to release the aromas.) I did not wait 25 minutes.
  4. Strain the liquid and reheat before serving. (optional – we couldn’t wait)

Have a house full of kids just in from sledding or playing in the snow? Can’t wait? Have truffles? Heat a cup of milk in the microwave and drop in 3-4 truffles. Stir. Done. Seriously.

Thank you Lindt Chocolate for the samples and recipe ideas. For more ideas check them out on Facebook, Twitter and Instagram. They have a great Pinterest page, too.

Disclosure: I was not compensated for this post but was sent samples to facilitate this post. All opinions are, and always will be, my own. And I do truly love this chocolate. But you knew that.

 

 

McDonald’s In The Kitchen, Fairsted Kitchen that is.

A Surprise From McDonald’s at Fairsted Kitchen

 

When I got the invitation to Fairsted Kitchen, it was a given that I would say yes. Every time I drive by it, I remind myself that we need to have dinner there, then I get home and life happens and I forget, again, at least until the next time I drive by.  And when I saw that McDonald’s was hosting and Executive Chef Stephanie Cmar (yes, foodie friends, of Bravo’s Top Chef and of Stacked Donuts fame), was going to cook only with McD’s ingredients, I was intrigued. How would this work? What would the menu look like? And most importantly…Would there be fries?!

Photo credit: Debbie Grubstein

 

And not only were there fries – there was a bar of fries!  Everyone talked, laughed and nibbled as we circled the table and there were lots of stories because…fries. And I was so excited that the charming and twinkle lighted exterior of Fairsted Kitchen was a perfect preview to the lovely space within –  warm wood tables, lovely vintage mismatched china, and a welcoming staff. What a wonderful antidote to a cold and rainy night.

Dinner was, as expected, fantastic. And made only from ingredients that would be used in a McDonald’s kitchen. The first up: chicken croquettes with cilantro lime sauce, cucumber, peanut salad, and wilted romaine puree and our hosts explained that the fresh produce was the same used in McDonald’s premium salads and McWraps.  I learned that McD’s sources from local distributors when possible.

Next up, gnocchi made with actual McDonald’s french fries that were put through a meat grinder. Wow, super clever Stephanie Cmar! The Bolognese made with sausage and 100% ground beef, was delicious! I also learned that McD’s uses 100% beef that is ground, then formed into patties and flash frozen, and made with no additives or preservatives. Good to know.

Dessert was seriously the biggest doughnut I have ever seen. It’s okay though, years of training had prepared me for the challenge and I was undaunted. Doughnuts with Cranberry and Salted Caramel made by Stephanie (McD’s uses USDA grade A fresh eggs and North American grown whole wheat flour).

 

Served with a perfect cup of coffee (from McCafe) and made with 100 percent Arabica coffee beans. I loved McDonald’s coffee when it was Newman’s Own and I love it now, too. A great price for great coffee.

Stephanie Cmar Fairsted Kitchen McDonald's In the Kitchen

Photos* were taken by Debbie Grubstein, friend, food blogger extraordinaire, and all around wonderful person. Thanks, Deb!

*except the coffee cup so you can see why Deb is good to have around!

This post was sponsored by McDonald’s. All opinions are, and always will be, my own. Thank you!

 

The Great Food Blogger Cookie Swap

The Great Food Blogger Cookie Swap If you know me even a little bit, you know I love cookies, and I especially love trying new cookies. So I am thrilled to be part of this year’s The Great Food Blogger Cookie Swap.

Basically, I bake and send a dozen cookies to three other bloggers, then receive three dozen different cookies from other food bloggers from all over the country. Yes, it’s a sweet deal. And it gets better because The Great Food Blogger Cookie Swap is again partnering with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer.

 

 

So how does a long distance cookie swap work? Well, this one runs like clockwork – I happily baked my three dozen holiday cookies and shipped them off and then sat by the mailbox waiting to get my three dozen cookies. Luckily, I didn’t have to wait long!

First up, some brown butter cookies with vanilla bean icing from Kristen at Bourbon and Honey. Wow. Wonderfully delicious!

Next some rosemary shortbread from Amber at Loves Food, Loves to Eat. Fantastic – especially because she even dipped them in chocolate!

Brown butter white chocolate macadamia nut cookies Jessica at Golden Brown and Delicious were prettily packaged and on my door in time for breakfast – I mean lunch. I would never eat cookies for breakfast, even cookies as delectable as these.

My cookies? The recipe for my first (and best) batch is from a phenomenal home baker and friend.

Chocolate Shortbread Cookies (except when they’re not chocolate)

1 cup flour

1/2 cup unsweetened cocoa powder

1/2 cup powdered sugar

1/8 teaspoon salt

1/2 cup cold unsalted butter, cut into small pieces

1 large egg yolk

1 teaspoon vanilla

Combine flour, cocoa powder, powdered sugar and salt in a food processor and process briefly to blend. Add butter and process about 30 seconds

until mixture resembles coarse crumbs. Add egg yolk and vanilla and process until a smooth dough forms. Pat dough into a flattened ball, wrap in

plastic and chill for at least 25 minutes.

Preheat oven to 325 degrees F.

On a lightly floured surface, roll out dough to ¼ inch thick. Cut into shapes. Put on greased cookie sheet (wash them with the egg yolk.) Bake for

15 to 18 minutes or until firm but not browned. Transfer to a wire rack and let cool.

Notes from husband of the phenomenal home baker’s husband:  add additional butter and sugar. When making the non-chocolate, add a little more flour to make up for the missing cocoa powder…not scientific.

Frosting is very unscientific mix of powdered sugar and water…to whatever consistency works for you. Put on frosting and decorate immediately…let dry for a really long time or else your beautiful work will be wrecked if you stack them.

Ultimately these are my family’s favorite cookies but I felt as if my instructions were too imprecise so I made Joanne Chang’s very precise and wonderful holiday cookies.

Recipe here:

Holiday Sugar Cookies

by Joanne Chang of flour bakery and cafe 

 

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3 cups unbleached all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Cream sugar and butter for 5 min until light and fluffy in an electric mixer. Beat in eggs and vanilla on medium speed for 2-3 min until combined.

In separate medium bowl, stir together flour, baking powder & salt until well mixed. With the mixer on low speed, slowly add the flour mixture into the butter-sugar-eggs-vanilla mixture and them mix until it is totally incorporated.. Refrigerate the dough for around one hour – I have done it for less and it’s been fine.

Preheat oven to 350 degrees

Lightly flour your work surface, place dough on the surface and flour the dough and rolling pin. Roll out the dough to 1/4 inch thick and use your favorite cookie cutters. I went with stars this time. Transfer to a baking sheet and put in the oven for 12-15 minutes or until cookies are golden brown on the edges.

Cool completely on a wire rack.

I’m proud to have donated to The Great Food Blogger Cookie Swap and the proceeds go to

From the website:

Cookies for Kids’ Cancer, a national 501(c)3 non-profit, is committed to raising funds for research to develop new, improved treatments for pediatric cancer, the #1 disease killer of children in the U.S. We provide inspiration and support for individuals, businesses and organizations to raise funds by hosting grassroots bake sales and other fundraising events.
The Great Food Blogger Cookie Swap 2015
Beautifully hosted by Love & Olive Oil and The Little Kitchen – many thanks! Want to know more? Join next year’s swap?  Go here.

Thank you to sponsors Dixie Crystals Sugar, OXO and Land O’ Lakes butter for the baking treats.

landolakes

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