Sunday Baking

The pace of life never seems to quite slow down. If anything, it is only steadily speeding up. We returned from our weeks-long vacation to Oregon back in July, but I still don't feel like things are back to "normal." What is "normal," anyway? Does such a state even exist? Perhaps this is the new normal, and I just need to accept it.

I've known for a while that I really need to do something to take back the control of our increasingly hectic family life. For me, a big part of it centers around feeding my family. When things are too crazy and there is no plan, we end up eating out more or purchasing more convenience-type foods at the store, which results in spending more money than we need to (or should), not feeling our physical best, and getting into the general rut of unhealthy habits, from which it can be hard to break free. And my jeans are getting tight, which is not how I want to start the holiday season.

Beth, I know your schedule has only gotten more full lately, too. I've recently discovered a couple of websites I'd like to share that lately have provided me with some inspiration to eat well again, while still accommodating the reality of life.

The first is actually an article from Mother Earth News on how to make the best ever artisan bread at home. It is, quite literally, Five Minutes a Day for Fresh-Baked Bread (it is a long article worth the read, but the directions for the master recipe begin on page three). Beth, the technique is similar to the one outlined in the New York Times article on No Knead Bread that you mentioned in your post a while back on No-Knead Sourdough Bread, but without the added complication of using a heavy pot with a lid to bake it (I mean, really... you don't need a lidded pot to bake artisan bread). And the sheer beauty of this recipe is that you mix up enough dough for at least three loaves of bread, and then store it in your refrigerator for up to two weeks (!) while using only as much dough as you want, whenever you want to bake it. A time-saving genius! The article also gives proportions for mixing up a larger batch of dough, should you feel it is necessary to do so. The first time I made this bread, everyone at the table swooned and declared the the Best. Bread. Ever. Which is really saying something, since I've baked a lot of good bread. I don't think I'll ever need (or want) to use another recipe.

The other website is Linda Watson's Cook for Good. The thing that intrigues me about this site is the premise - and proof - that it really is possible to eat healthily, consciously, and conveniently, without spending a fortune at hoity-toity grocery stores, like the one that rhymes with "Mole Dudes" (also often referred to as "Whole Paycheck"). There are lots of good ideas here, and Linda also has several ebooks for sale if you are looking for more specific guidance with even more recipes and meal plans.

Sunday is my day off, which is when I am mostly (but not always!) inspired to do the things I enjoy most, like creating extraordinary meals out of ordinary ingredients. Today I baked an apple-cranberry pie using Linda's Sneaky-Wheat Butter Pie Crust. I also baked a loaf of fresh bread, which we will enjoy with tonight's dinner of salad and crusty bean cakes with garlic and herbs. And, of course, a modest slice of pie for dessert.

Do try the bread soon; I can't wait to hear what you think!

Ricotta Plum Pie with Lavender and Honey

Sunday is farmer's market day in my neighborhood. The weather in D.C. has been unbelievably sunny, crisp, and gorgeous lately; and the vendors at the market are selling the last of their summer harvest. I took advantage of the last of this season's plums and also bought some amazing fresh whole milk ricotta cheese from Keswick Creamery.

I made up this recipe on the fly as an experiment. I wasn't sure if lavender and plums go together, nor have I ever made anything with lavender before. The result is an unusual combination that works well together. Fresh figs could easily be substituted for the plums.

In the end, next time I will make this pie just as is but without the lavender. If you are feeling adventurous though, I would definitely give the lavender a try!

P.S. One of these days I will post a detailed tutorial on how to make this pie crust. It's an amazing pie crust and is pretty easy to handle; another one of those reliable recipes that has been passed on in our family.



Ricotta Plum Pie with Lavender and Honey
Serves 8

Ingredients:

Filling:
1 1/2 cup whole milk ricotta cheese
1 tsp. dried lavender
2 egg yolks
3 Tbs. honey
1 tsp. vanilla extract

Fruit and Topping:
6 or 7 plums, sliced (8 slices per plum)
2 Tbs. white sugar
2 or 3 Tbs. fresh lemon juice
2 or 3 Tbs. honey

Crust:
1 cup flour
1/4 cup vegetable oil
1/2 tsp salt
3 Tbs. cold water


Directions:

With a fork, mix together flour, oil and salt until a crumbly mixture forms. Sprinkle cold water over mixture. Combine the water and flour/oil mixture just until barely incorporated. After the point where you add the water, mix as little as possible. The less you mix, the more flaky the crust will be. Form into a ball, you should be able to see white ribbons in the dough where the oil and water are immiscible (I just learned this word). Set aside.

Heat oven to 400F. To make the filling, place ricotta, egg yolk, honey and vanilla extract in a medium bowl and whisk until evenly combined. Add dried lavender and whisk again until well combined.

Now form the crust. To do this place plastic wrap flat down on a damp counter. Place the ball of pie dough in the middle and flatten a little. Place anther piece of plastic wrap over dough. With a rolling pin, roll out dough into a circle slightly larger than the pie pan. Place dough into pie pan; roll edges and pinch with fingers to make a ruffled edge. Spoon ricotta mixture onto the pie shell and even out with the back of a spoon or spatula.

Gently mix together sliced plums and white sugar, let sit for 5 or 10 minutes. Neatly arrange the plums on top of the filling in a circular pattern, or however you see fit. Drizzle honey and lemon juice over plums.

Bake for 40-50 minutes or until the crust is a light golden color. Let cool completely before serving. Goes well with a cup of tea or coffee!



UPDATE: Julie had a brilliant suggestion for next time: simmering the lavender in the honey and then straining it out so that there would be the lavender essence but not the lavender bits in the filling.