Sweet Corn and Zucchini Pie

We have been enjoying fresh local sweet corn for the past month, and zucchini is also in abundance at this time of the year.  I combined them in this tasty side dish...a recipe that has become a summertime favorite.

• 2 tablespoons butter
• 1 yellow onion, sliced
• 2 large zucchini, sliced thin
• 2 cobs sweet corn
• 1 cup sliced mushrooms
• 2 tablespoons fresh basil*
• 1 tablespoon fresh oregano*
• 4 eggs
• dash of cayenne
• ½ teaspoon salt
• 1 1/2 cups shredded cheese (Mozzarella, Swiss, Cheddar, Parmesan...use what you have on hand or mix and match to taste. )

*If using dried herbs, use 1 teaspoon for every tablespoon of fresh herbs called for in the recipe. eat the butter in a large skillet over medium high heat.

1. Melt butter in a large skillet over medium-high heat.  Add the sliced onions, zucchini, and mushrooms and saute.
2. Meanwhile, cut the kernels of corn from the cob. Add them to the skillet and continue to saute until the veggies are tender. Remove from heat.
3. Add the basil and oregano and stir.
4. Beat eggs.  Add salt, pepper and cayenne. Stir into sauteed veggies along with the grated cheese (reserving some for topping).
5. Pour mixture into a well-greased pie plate (9" or larger), arranging zucchini slices on top. 
6. Sprinkle with additional cheese and bake for 25 minutes in a 350°F oven (or until set and golden).
7. Let stand for about 10 minutes before slicing.

 

Rustic Apricot Cherry Tart

What's not to like about Lepp Farm Market?  They select the best B.C. gourmet foods and feature farm-fresh vegetables and fruits from their Okanagan orchard and local growers...along with the beef, pork and poultry raised on their family farm.They also have fabulous cooking classes in their shop...and partner with local charities to make a difference in our community.  So I clicked 'like' on their facebook page a long time ago...and love seeing their updates on a regular basis.  Last week they featured a cherry studded apricot galette that made my mouth water.  It just so happened that we received a gift of fresh apricots and fresh cherries from an Okanagan farm that very morning.  Good idea.  Good timing!  I set about to make a rustic apricot tart for dinner that night.  It was a hit!  And so I will share my method with you today.

Pastry:

• Pastry for a single crust pie.  (Prepare your favorite or use purchased pastry. I like to make a large recipe of pie dough (click for recipe) and store the discs in the freezer to use at a moment's notice.) 

Filling:

• 3 cups apricots, sliced  (about 10 -12 apricots) pitted and sliced
• 8 pitted cherries, sliced in half
• 1/3 cup (50 g) sugar
• 1 teaspoon lemon zest
• 1 teaspoon minute tapioca for thickening 
• 1 teaspoon cornstarch

Topping:

• 1 egg
• 1 teaspoon milk 
• coarse sugar

1. Pre-heat oven to 375°F.
2. Roll disc of pastry into a large, thin circle.  (Ragged edges are just fine!)
3. Carefully transfer the pastry onto a large parchment lined cookie sheet.  (The simplest way of doing this is to roll it onto the rolling pin, and then unfurl it onto the cookie sheet.)
4. Put the sliced apricots in a bowl and add the sugar, lemon juice, tapioca and cornstarch.  Gently toss to combine.
5. Spoon apricots onto the center of pastry circle and spread out evenly to within 2 1/2 inches of outer edge. Arrange top apricot slices evenly and accent with cherry halves .
6. Fold the edges of the pastry over the outer edge of the fruit. Pat slightly to keep it in place.
7. Whisk together the egg and the cream for the egg wash. Gently brush egg wash over outer edge of the crust (not you will only need a small amount of the egg wash). Sprinkle with a little coarse sugar.
8. Bake for 40 - 45 minutes, covering with foil for the final 15 minutes if it is getting too dark.  

Simple, appealing...

...and so tasty!

If you need any inspiration in the cooking department, check out the recipe section of Lepp Farm Market's web page...or click 'like' on their facebook page and be inspired daily.

Raspberry Ripple Pie

For Flashback Friday...let me bring back our all-time favorite summer dessert.  This is a recipe that was clipped from a farm publication decades ago…at a time when we were growing commercial raspberries.  I make several at a time at the beginning of the summer…and like to have some in the freezer. The better the ice-cream…the more special the dessert!

Raspberry Ripple Pie


Ice-cream - 2 litres (quarts) premium vanilla ice-cream, slightly softened

Crust:

• 1 ¼ cups Oreo cookie crumbs
• ¼ cup butter, melted

1. Combine crumbs with melted butter. 
2. Press firmly into the base of a 9 or 10-inch springform pan.

Filling:

• 1 ½ cups crushed raspberries
• ½ cup sugar
• 3 tablespoons water
• 1 ½ tablespoons cornstarch
• 1 ½ tablespoons water
• 1 tablespoon lemon juice

1. Combine raspberries, sugar and three tablespoons of water.
2. Blend cornstarch with 1 ½ tablespoon water until smooth; stir into berry mixture.
3. Cook until mixture thickens and boils (I do this in the microwave, stirring regularly).
4. Add lemon juice.
5. Allow to cool.

Method:

1. Spoon about 1/3 of the ice-cream over the crumb crust…pressing down somewhat.
2. Then spoon about half the berry sauce over the ice-cream.
3. Repeat…ending with ice-cream on top.
4. Carefully spread ice-cream over the filling with spatula or knife.
5. Cover and freeze until hard.
6. Allow to soften for about 15 minutes before serving.
7. Cut in wedges and serve with whipped cream and berry sauce (below) and garnish with fresh raspberries.

Berry Sauce:

1. Puree about 2 cups of raspberries in blender…add a little sugar.
2. Stir in whole berries just before serving.