1 Tablespoon (14g) cold unsalted butter, cut into small cubes
1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
1/3 cup (28g) sliced almonds, such as Diamond of California sliced almonds
optional: coarse sugar for garnish
The crust: defrost a pre-made pie crust.
Make the filling: In a large bowl using a rubber spatula or wooden spoon, stir the cherries, raspberries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
Preheat oven to 400°F (204°C)
Make crumble top: Blend 1/2 cup of butter, 1 cup of flour, and 1/4 cup of sugar and 1/4 cup of almond in a food processor. I also added a tablespoon of almond extract for a bit more flavour.
Fill the pie crust with the filling and sprinkle the crumble top over it.
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
I’ve linked to the traditional puttanesca recipe. However, I make puttanesca as a way to use up anything I have leftover in my fridge. The one pictured above has yellow and red cherry tomatoes, http://vhealthportal.com/product-category/womens-health/, arugula, grown lamb, and feta cheese. This tossed with cooked angel hair pasta and olive oil, salt and pepper (to taste).
The top photograph was from my second brunch at Bistrot Dominique – a cute french restaurant. Even I can’t eat forever and just ordered a coffee and grazed off everyone’s else’s entrees. The ambiance at Bistrot Dominique was much more relaxed than Poco. It’s a very hidden place in the West Village on a very adorable side street that is just meant to be Instagrammed.
The photograph generic phentermine pictures above is from Poco in the East Village. I ordered their traditional Eggs Benedict, which was good but not exceptional. Poco is known for their bottomless brunch, which makes it a popular spot on Sundays. It was very crowded when we went. They have seating on the bottom level, which is very dark without windows. My friends and I were fortunate to get a window table on the street level of the restaurant, but it was a very tight squeeze.
I’ve missed Southern cooking, and even when I go to a Southern restaurant up North, it’s just not the same grits and gravy like down South. Sea Biscuit Cafe will give you a food coma, but so does every good Southern restaurant.
We ordered the biscuits covered in sausage gravy, crab cakes, cheesy grits and homemade banana bread.
Serves 2 to 4 (generous for 2; good with sides for 4)
For the pad Thai sauce (I cheated with Pad Thai Sauce from a Jar) 2 tablespoons tamarind paste (or rice wine vinegar, see Recipe Note)
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
2 to 4 tablespoons water, to thin
For the pad Thai: 1/2 medium spaghetti squash (from a 3-pound squash)
2 1/2 tablespoons peanut oil
8 ounces extra-firm tofu, diced
2 tablespoons corn starch
1/2 medium yellow onion, thinly sliced 2 large eggs, whisked
2 cloves garlic, minced
4 scallions, cut into 1- to 2-inch pieces
1/2 cup bean sprouts, plus more to serve
2 tablespoons chopped peanuts, to serve
Lime wedges, to serve
Cilantro, to serve
Red pepper flakes, to serve
Whisk together the tamarind paste, fish sauce, and palm sugar for the sauce. Add 2 tablespoons of water, to thin out the sauce. Microwave on high heat for 30 seconds and whisk until everything is combined into a thin sauce. The sauce should taste very strong, but still palatable; add more water if needed to reach a good balance of tartness and pungency. Measure out about 1/4 cup to be used for this recipe; the remaining sauce will keep refrigerated for several weeks. Or do I what I did, which was buy a jar of pre-made Pad Thai sauce.
Cut the squash in half; save one half for another purpose. Prepare the other half, either in the microwave (15 minutes) or in the oven(30 to 45 minutes). When cooked, shred the inside with a fork and set aside. You should have 3 to 4 cups of spaghetti squash tendrils.
Toss the tofu in the cornstarch until all the cubes are evenly coated with a gummy layer of cornstarch. Set aside while you prep the rest of the ingredients; make sure all the ingredients are prepped before you begin cooking. Place a large dinner plate next to the stove to hold ingredients as they come out of the wok.
Heat a wok or large skillet over high heat until a flick of water dissolves almost instantly on the surface. Add a tablespoon of peanut oil and quickly swirl the pan to coat. Add the tofu and stir-fry until golden on all sides, 2 to 3 minutes. Transfer the cooked tofu to a plate. (Adjust the heat as needed if your pan starts smoking.)
Warm another half tablespoon of peanut oil in the pan and add the onions. Cook until the onions are just starting to soften and show golden color, 3 to 4 minutes. Transfer to the plate with the tofu. (Adjust the heat as needed if your pan starts smoking.)
Warm another half tablespoon of peanut oil in the pan and swirl to coat the bottom. Whisk the eggs one more time and then pour them into the bottom of the pan. Cook, tilting the pan to create a very thin omelet. When the eggs are almost set, begin nudging and cutting them with your spatula to create big curds. Transfer the cooked eggs to the plate with the tofu and onion. (Adjust the heat as needed if your pan starts smoking.)
Warm the last half tablespoon of peanut oil in the pan and add the garlic. Fry until the garlic is fragrant and golden, about 10 seconds. Add all of the spaghetti squash and spread into a single layer. Cook for 30 seconds or so, then stir the squash and spread it back out again. Repeat a few times until the squash is warmed and beginning to show golden, roasted color.
Drizzle 2 tablespoons of the pad Thai sauce around the outside edge of the pan, then stir it into the squash. Continue stirring until the sauce evenly coats all the squash. Give it a quick taste and add up to 2 tablespoons additional sauce if needed.
Add the scallions and bean sprouts to the pan with the squash, and stir to combine. Add the tofu, onions, and egg back to the pan and stir to combine. Taste again, adding additional sauce if needed.
Transfer the pad Thai to a large serving plate and top with chopped peanuts, cilantro, red pepper flakes, and lime wedges. Serve immediately while still very hot. Leftovers reheat well and will keep for up to a week in the fridge.