Use your favorite homemade pie dough recipe or premade pie dough for this recipe. There are also pre-made frozen pie crusts available that will work for this recipe if you do not feel like using a pre-made dough. Be sure the crust is thawed before baking it. I tend to like less sugar in strawberry pie, however if you prefer a sweeter strawberry pie, add an additional 1/4 cup of sugar.
pie dough, rolled out
3 1/2 pounds strawberries
pinch of kosher salt
1/2 teaspoon vanilla extract
1 tablespoon fresh lemon juice
3 tablespoons corn starch
3/4 cup sugar
zest from 1 orange
1 egg yolk, whisked
whipped cream or cool whip
- Place pie dough into a pie pan and using a pastry brush coat the inside and outside of the dough with egg yolk. Bake according to instructions. Remove the crust from the fridge and let cool.
- Take half of the strawberries and blitz in a food processor until achieving a smooth consistency. Place the strawberry mixture into a saucepan along with the salt, vanilla extract, lemon juice, corn starch, sugar and orange zest. Bring mixture to a boil and reduce to a simmer. Simmer for 10 minutes, stirring occasionally. Remove from the heat.
- Cut the remaining strawberries into bite-sized pieces and stir into the simmering strawberry mixture.
- Once the pie crust has cooled fully to room temperature, pour the strawberry filling into the cooked pie crust and chill for 3-5 hours. When serving, top with whipped cream or cool whip.
Pan Seared Scallops with Shallot Crème Fraiche
Scallops do not take long to cook. However, in order to achieve a good brown sear on the scallop, they should be patted dry before cooking and the pan must be extremely hot.
1 pound large sea scallops
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/4 cup dry white wine
juice of one lemon
shallot crème fraiche, see below for recipe
fresh tarragon, chopped
fresh parsley, chopped
fresh dill, chopped
- In a large skillet, melt the butter over high heat.
- Pat the scallops dry and season with salt.
- Once the skillet is very hot, add the scallops. Cook for 1 1/2 minutes on one side. Turn the scallops over and cook for an additional 1 ½ minutes.
- Remove the scallops to a plate and turn the heat down to medium-high. Add the wine and scrape up all the bits. Let it reduce for one minute.
- Next, add the lemon juice and continue to reduce the sauce by half.
- Serve the scallops with the shallot crème fraiche. Top with herbs and a drizzle of pan sauce.
for the shallot crème fraiche
8 ounces crème fraiche
1/2 shallot, finely diced.
- Combine both ingredients in a small bowl. Stir well and store in the fridge. Salt to taste.
Currently, many of us are preparing three meals a day at home, and this, even for the most ardent of cooks can be daunting.
I have found that BIG meals that create leftovers will be beneficial to some during this “time-at-home” season. Leftovers are a great way to skip a day or two of cooking and will allow you to focus on the other tasks that need attention: work, home schooling and exercise.
Below are some APLK “big meals” that will hopefully give you a day or two away form the kitchen.
Short Rib Chili
Green Chili Chicken Lasagna
Slow Cooker Collard Greens
Instant Pot Rosemary White Bean Chicken Soup
Cold Sesame Soba Noodle Salad
Beer Braised Pork Shoulder with Hatch Chiles
Recently, my daughter asked to cook without assistance.
Rejoice! She wants to cook on her own. However, on this first request I had to ask myself “what recipe can I give her to let her experience a nod of independence from me but also experience kitchen success?”
To know how to properly cook an egg is a fundamental kitchen skill that is easy to acquire. That’s why I selected scrambled eggs to represent her “Kitchen Independence Day.”In order to prepare her for this freedom I had to walk through the scrambled egg process 2-3 times. However, besides just knowing the steps to cooking scrambled eggs I required a few other things from her before allowing her to cook by herself. She needed to prove that she
- can gather all the equipment on her own (i.e. know where the bowls are, where the whisk is stored, where the eggs are in the fridge). Knowing your way around the kitchen is critical to cooking success.
- can turn the stove on by herself and adjust it to the proper heat level (safety first)!
- knows how to hold and use a knife
- clean up the entire workstation after she is finished cooking (my mother always said “a good cook cleans up after herself!”).
A few notes on equipment and ingredients
Having the proper equipment makes scrambled eggs easy to cook AND clean up. I use a Baletti ceramic skillet I purchased at Market Street. The ceramic coating works just like a Teflon nonstick, but it is free from toxins. These amazing pans can be found near the spices and oils.
A rubber spatula (also available at Market Street!) makes for an easier time to stir the eggs and scrape up any pieces of the egg that sticks to the bottom or side of the pan. I am currently obsessed with Vital Farms. They offer a variety of dairy products, and two of my favorites are their Pastured Raised Eggs and their butter. “What grows together goes together” is a perfect description for these two quality products found at Market Street’s dairy section.
Now that you have energy and confidence to start letting your children cook in the kitchen independently I say “good luck, and congratulations!”
How-to-Make Scrambled Eggs
If you want to equip your children with kitchen skills but don’t know how to teach them, follow this easy guide below. Read this tutorial together and then, if you feel like they are ready, let them cook! You’ll be getting breakfast in bed soon due to this kid-friendly scrambled eggs tutorial.
Equipment and Ingredients
- Butter knife and 1 tablespoon unsalted butter
- non-stick pan (I prefer a ceramic pan)
- 2 bowls (1 medium and 1 large) and 3-4 eggs
- rubber spatula
- kosher salt
Prep and Cook
- Using a butter knife, cut the butter and place into the nonstick skillet
- Place skillet onto stove.
- Crack one egg at a time into the medium bowl. Place the egg shells into the small bowl. Repeat until all eggs are cracked.
- Turn the stove on to medium-low heat.
- Whisk the eggs until frothy.
- Once the butter is melted, swirl the pan to let the butter coat the sides of the pan.
- Pour the egg mixture into the skillet and stir the eggs using the spatula.
- Season the eggs with two to three pinches of kosher salt. Be sure to scatter the salt evenly over the eggs.
- Continue to stir the eggs for 3-4 minutes.
- Remove from heat and serve warm
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.
During some of the most difficult moments in life I have found distraction and happiness in the kitchen. Creating is therpuetic and I hope these recipe will be the good medicine you might be needing.
Tuck into your homes and be sure to wander into the kitchen to create a meal (or snack) that will lift up your heart.
Thank you for letting me be a part of your kitchen– I love cooking by your side.
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Everything But the Bagel White Pizza
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Chicken Pot Pie Casserole
Lemon Ice Cream
Gochujang Hot Wings