Thursday, August 2, 2012


Not many folks know I have a thing about eggs. Not to eat. In fact, I go through periods when I won't eat an egg at all. No, my obsession with eggs has to do with their inherent symbolic nature. Fertility, birth, potential, fragility, transformation, and even the soul. Remember that scene with Robert DeNiro in "Angel Heart" when he cracks, peels, and devours an egg? Brilliant.

I'm also obsessed with the thought provoking paintings of Michael Dumontier and Neil Farber. Like the one above titled, The Egg Explodes/You are Born. Food for thought. You can see more brilliant paintings on their blog, personal message.

Wednesday, August 1, 2012


Hey gang! I haven't posted in awhile thanks to a hectic work schedule. I'm happy to say I'm back just in time for National Raspberry Cream Pie day!

Here's a vintage recipe for Cream Pie from Woman's Home Companion Cook Book. To turn it into a Raspberry Cream Pie, just add berries to filling.

Cream Pie
single crust pie (see below)
2/3 cup sugar
3 1/2 tbsp cornstarch or 5 tbsp flour
1/2 tsp salt
2 1/2 cups milk
3 egg yolks, slightly beaten
1 tsp vanilla
  1.  Prepare pastry and make a baked 9-inch pastry shell. 
  2. Combine sugar, cornstarch or flour and salt in the top of a double boiler; stir in cold milk. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer.
  3. Stir a little of the hot mixture into slightly beaten egg yolks; add to remaining mixture in double boiler and cook for 2 minutes over hot, not boiling, water, stirring constantly. Cool and add vanilla. 
  4. Pour into baked shell. If desired cover with meringue and bake in a moderate oven (325º F) about 15 minutes or until lightly browned; or just before serving top with whipped cream. 
Fruit Cream Pies: Arrange sliced bananas, peaches, or any slightly sweetened berries in pastry shell before adding cream filling; or place fruit on top of filling. May be topped with whipped cream if desired. 

Single Crust Pie Recipe
1 cup flour
1/2 tsp salt
1/3 cup shortening or butter, chilled
3 tbsp cold water
  1. Sift flour; measure; add salt and sift again. 
  2. Using a pastry blender or 2 knives, cut in half of the shortening (or butter) until mixture resembles coarse corn meal. Cut in remaining shortening (or butter) coarsely until particles are about the size of peas.
  3. Sprinkle water, 1 tablespoon at a time, over small portions of the mixture; with a fork press the flour particles together as they absorb the water; do not stir. Toss aside pieces of dough as formed and sprinkle remaining water over dry portions; use only enough water to hold the pastry together. It should not be wet or slippery. Press all together lightly with the fingers or wrap dough in waxed paper and press together gently. Bear in mind that the less the dough is handled the more tender and flaky the pastry will be. Chill dough.
  4. Roll out dough on a lightly floured board or canvas into a circle about 1/8 inch thick and 2 inches larger in diameter than top of pan. Fold over and place in pan; unfold and fit loosely. Trim edge with scissors, leaving about 1 inch of pastry over rim of pan. Fold 1/2 inch of edge under and make a standing rim; flute with the fingers along edge of pan. 
  5. Prick the pastry all over with a fork. Chill thoroughly. Bake on upper shelf in a hot oven (450º F) about 15 minutes or until lightly browned. Transfer to a lower shelf after the crust is set if the edges are browning too fast. Cool the shell thoroughly before adding filling.