Karma's When I Feel Like It Blog

July 5, 2011

Mixed Berry Pie

Filed under: Recipes — Karma @ 10:29 am
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Fresh raspberries

Remember all the strawberries Sarah and I picked last week?  The raspberries in my backyard have been ripening too.  Sarah goes outside faithfully each day and picks about this amount of berries at a time.  I started to wonder about what I could make with them.  Serendipitously, I received an email from Fine Cooking Magazine with a wonderful looking pie recipe and, on Twitter, I started noticing the hashtag #pieday popping up with some of the folks I follow.  Turns out it is also an event on Facebook. Today, July 5th, is #pieday.   I made this lovely recipe on Saturday, with a small adjustment. 

Click here to see Fine Cooking’s recipe.  The weather has been warm and wonderful (pretty much) here for the last few days.  I really wanted to make this pie, but I really didn’t want to roll out pie crust.  The rest of the recipe seemed simple and straightforward, so I looked for a short cut.  I noticed it was calling for a shortbread pastry recipe for the crust.  I thought, what about a shortbread cookie recipe?  I was thinking about a nice, easy, crumb recipe that you just press into the pie pan.  I found that here.  This worked fine BUT it was more buttery than I expected and it didn’t fill the whole pie pan.  Because of the butter content, it sort of melted down the side of the pan and formed a big cookie at the bottom of the pie plate…
cookie pie crust

…which isn’t necessarily a bad thing.

Next, the fresh raspberries are sprinkled on top of the baked crust:
filling the pie crust

Blueberries get cooked with sugar and cornstarch to form a deep purple goo:

 hot berry pie filling

…and the strawberries are tossed in at the end.  Pour the hot berry goo on top of the raspberries in the pie crust:
pie filling

and refrigerate for 4 hours.  Final step is topping with whipped cream (yes, I whipped my own this time Scott) and sprinkling with berries:
finished pie

It was delicious and a perfect red, white and blue, Fourth of July weekend treat.

June 20, 2011

A Father’s Day Treat

Around these parts, Father’s Day weekend is typically the height of the strawberry season.  I have trouble getting my fill of the native beauties before they are gone.  Also typically, I make strawberry shortcake on Father’s Day.  Yesterday was no exception, but I made it even better.  My sister inspired me when she blogged about these:


The fine folks at Fine Cooking magazine shared this delicious biscuit recipe.  It is easy and worth the while.  While reading the recipe, I got to the part about using a 2 1/2″ biscuit cutter.  Biscuit cutter?  I don’t own a biscuit cutter.  I started texting Jennifer; what should I do?  Should I use a knife?  Could I just shape them by hand?  She said she did just that with her last lump of dough, so I went for it.  And you know what? They turned out just fine – and it just may be even easier than the original recipe’s directions because there is no need for the rolling pin; just grab chunks of dough and make patties out of them and you are good to go!

Here is the delicious result:


I do admit to cheating on this recipe in one more way; I used whipped cream out of the can instead of whipping my own!  I was feeling too lazy to make another mess by whipping cream.  Nobody in this family complained.  Four bowls of strawberry shortcake disappeared in record time.

**** And now for something completely different

Just wanted to remind you that the Photo Hunt deadline is approaching this weekend!  Hoping to see your photos posted by Sunday, June 25th.  I had my first submission today, but as I told Dawn, I’m planning to wait to look at your photos until I’ve finished my own hunt.  I’m nearly there – need two more shots to complete the list. 

I have lots of other shots to share with you too – I just can’t wait until school is out for summer!

March 3, 2011

Délicieuse Soupe à l’Oignon Français

Filed under: Recipes — Karma @ 7:43 pm
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When I saw last week on Twitter that Fine Cooking Magazine was hosting a Soup Week Challenge, I immediately thought of my delicious French Onion soup recipe.  I know it isn’t necessarily the most creative recipe when it comes to soup, but it sure is tasty and I thought it would make for some tantalizing food photos!  I’m coming in under the wire with Fine Cooking’s deadline being tomorrow at noon, but here is my contribution to soup week!

My recipe is adapted, and tweaked for a little kick,  from a cookbook I received as a shower gift as a young bride-to-be: Cooking A to Z.


The cast of characters

This recipe creates two hearty servings:

2 large onions, thinly sliced

1/4 cup butter

2 tsp minced garlic

1 1/2 TBSP flour

1/2 to 1 tsp. cajun seasoning (depending on spice level prefence)

6 oz. Guiness or other stout beer

2 cans College Inn lower sodium beef broth

salt and pepper to taste

2 thick slices of crusty bread (more if needed to fit across your soup crock)

enough Parmesan cheese to sprinkle on slices of bread

dusting of garlic powder

2 large slices mozzerella cheese (or enough to cover slices of bread)

Melt butter in large sauce pan.  Add onion,  cover and cook over medium  heat until limp.  Uncover and saute until golden brown. 

Add garlic, flour, and cajun seasoning – stir to coat.  Pour in beer.  (Finish rest of beer if so desired!)

 Add one can of broth.  Bring to boil, then lower heat and allow to simmer for about 30 minutes.

While the soup simmers, sprinkle parmesan cheese and garlic powder on the bread slices.  I bake mine in my toaster oven at about 400° for 10 minutes.  Regular oven works fine too!

After simmering soup, add second can of broth and adjust seasoning to your liking with salt and pepper,  if needed. 

Ladle soup into oven-proof crocks.  Place baked bread slices on top of soup…

..then top with cheese slices

Place the crocks on a baking sheet (I cover mine with aluminum foil for easy clean-up) and place under the broiler.

Watch closely; remove when cheese is melted, golden and bubbly:


ETA: click here to see my little blurb over at Fine Cooking’s site!

January 25, 2011

Food Photography

Filed under: Photo assignments,Recipes — Karma @ 11:05 pm
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For this month’s photo assignment, Scott said that we should take some shots of food – not just take pictures of it, but try to show it in a way that would make us really want to eat what we see in the picture.  I had all sorts of grand ideas of fabulous photos that I’d take.  I like cooking from magazine recipes for variety and I follow several cooks or cooking blogs on Twitter for inspiration.  I have cooked some interesting looking recipes recently, and guess what?  I forgot to take pictures of it before I gobbled them up!  The light in my kitchen at dinner time this time of year isn’t overly flattering either.  But enough with the excuses!  So what did I take pictures of?  Well, there was those bread pics a couple weeks ago, which you can go have a look at in case you missed them.  For my pictures today I share Homemade Oreo Cookies!  Recipe and inspiration from Fine Cooking, whom I follow on Twitter.


Natural light, nifty-fifty, 1/320 sec, f1.8

Oreos need to be eaten with a glass of milk, right?


Showing off cookie texture (and my wedding china!) with side-lighting.

I wish I had more to show you!  I really planned to, but we get awfully hungry around here! 😉