BBQ Season - Woo Hoo!!!!!

One of the drawbacks of living a condo lifestyle is that you're not allowed to barbecue on your patio. One of the pluses of condo living is that when people want to get together for a BBQ, it's never at your house. Now that the gorgeous weather has come to eastern Canada, that identifiable smell infiltrates the nostrils and I'm out looking for the nearest backyard smoke. A fantastic jump start to summer appeared at my door.



BloggerAid-Changing the Face of Famine , has a wonderful program called View & Review. As a member, we partner with book publishers,food purveyors, grocers and publicists. President's Choice , Canada's largest grocer is one of our partners. Their new BBQ program has just kicked off and several lucky members of BACFF received a promotional package to try and review. The offering came packaged in a really practical and attractive cooler. The array of PC products: Slider Thins Mini Burger Buns, New World EVOO Extra Virgin Olive Oil, 100% Sparking Fruit Juice, Glaze with Balsamic Vinegar of Moderna, Maple Bacon Marinade, Grilling & Roasting Seasoning Grinder, Chocolate Chip Pecan Cookies, Thick Cut Ballpark Hot Dog Rippled Potato Chips, a red (to stimulate the appetite) apron and a $10 Gift Card to purchase other offerings (my eye is on the PC Ice Cream).

The second kick start is the President's Choice Canada's Biggest BBQ Contest offering more than $65,000 worth of prizes to be won. This BBQ is touring across Canada and you can find all the details and stops HERE

We've all seen the sliders in restaurants and served at parties. Finding the actual buns, short of making them myself was always work. I was really excited to find them in this package and to know that they're available at my local grocery store. They do exactly what they're supposed to do - take a back seat to the filling and give you a fun option to serve in just about any setting. Of course it was the first item on my list to try. I used my regular hamburger recipe, just shaped the burgers smaller and paired them with the thick cut ballpark hot dog rippled potato chips and the sparkling fruit juice. At first I thought the potato chips sounded wierd; I mean why would I want a potato chip that tastes like a hot dog. This is one of those "don't judge a book by its cover" things - I love them!!! I rarely treat myself to potato chips which made these even more special. The sparkling juice; also really tasty. I'm going to redo this whole configuration for my nephew's 15th birthday party and I can't even imagine his friends not loving them.



On movie night, I took out the Chocolate Chip Pecan Cookies and introduced them to my company. I heard comments like "I doubt anything will be better than the PC Decadent Chocolate Chip Cookie" and the debate lasted about 10 minutes representing the length of time it took for the debaters to finish the whole box of cookies.

I really wanted to try to combine several of the products together and came up with so many different ways. Do I marinate chicken tenders for skewers?...cook the chicken and create a salad ... so many options. I decided to marinate chicken with the Maple Bacon marinade, fast fry in the EVOO, add a goodly amount of fresh garlic (can you ever have too much garlic?, a variety of vegetables, and then put them over noodles and finish with the Glaze with balsamic vinegar of Moderna.




The EVOO, imported from Chile has this incredible fruity flavour with no bitterness at all. It's my new olive oil of choice. The marinade gave the chicken a slightly sweet bacon flavour that definitely came through after cooking. I've tried so many marinades that didn't hold up to the cooking - this one - very good. The best part of this one is that the sodium count is very low so makes it a "can do" for me. I put a little of the glaze over the top of it all and found the whole combination a hit. I'd make it again.



I didn't have an opportunity to try out the Grilling and Roasting seasoning but when I checked the sodium count I was very pleasantly surprised to see that it's very low.

I love that our grocers are making attempts to be more and more innovative with their offerings. I haven't always been entirely kind to the PC people but this BBQ has kicked off with a big thumbs up from me. PC's new tag line is "worth switching supermarkets for"... if you're in Canada and haven't been to a President's Choice store - what are you waiting for?

Lamington Cupcakes

Through the BloggerAid-Changing the Face of Famine View and Review program, I was delighted to receive a book called The Craft of Baking.



This really beautiful book, inside and out is truly a divine piece of work by Karen DeMasco and Mindy Fox. (can you tell I really love this book) Appreciation goes out to Clarkson Potter/Publishers and Random House Canada who have made this book available to us. The authors are both very accomplished; Karen DeMasco is known as the pastry chef of Tom Colicchio's Craft, Craftbar, and "witchcraft restaurants" from 2001 - 2008 and also a James Beard Award winner. Mindy Fox is the food editor of the magazine La Cucina Italiana and a former editor at Saveur.

.... and so starts my story of THE GOOD, THE BAD AND THE UGLY

During the BACFF Culinary Olympics I was very drawn to Adele of Will Work for Biltong's Lamington Cupcakes. Typically an Australian cake I had starred it for "must try" and in cupcake form - oh yes. Well...when I received The Craft of Baking and saw the very same cupcakes on the front cover it read to me like a romance novel.

The book is really well laid out and offers a good amount of information and tips on ingredients and how to use them for maximum result. The recipes are truly easy to follow with photography by Ellen Silverman that is nothing short of brilliant.

I was fixated on trying the Lamington Cupcakes. And so started my journey of The Good, The Bad and The Ugly.



Well, the day did start off on a very happy note - I had the recipe, the ingredients and the time to prepare. These three things are not always lined up.

Cupcake Lamingtons

Coconut Coating
2 cups unsweetened shredded coconut

Cupcakes
1 1/2 cups cake flour, plus more for the muffin tin
1 tsp baking powder
1/2 tsp kosher salt
8 ounces (2 sticks) unsalted butter, cut into small pieces, very soft, plus more for the muffin tin.
1 cup granulated sugar
1 tsp pure vanilla extract
1/4 vanilla bean, split lengthwise, seeds scraped out, bean and seeds removed
1/2 cup whole milk
4 large egg whites

Chocolate Glaze
1/4 cup plus 3 Tbsp unsweetened cocoa powder
2 cups confectioner's sugar
1/4 tsp kosher salt
1/4 tsp pure vanilla extract
1/4 cup plus 2 Tbsp water

Preheat oven to 300 F
Spread the coconut on a baking sheet and bake until it's lightly golden, about 5 minutes. Remove the baking sheet from the oven, let the coconut cool completely and then transfer it to a wide shallow bowl.

Increase the oven temperature to 350 F. Butter and flour a standard 12 cup muffin tin.

For the cupcakes: In a bowl, sift together the flour, baking powder and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, vanilla extract and vanilla bean and seeds on medium-high speed until light and fluffy - about 5 minutes. Scrape down the sides of the bowl.

With the mixer on medium speed, add the milk and the flour mixture alternating in three additions each scraping down the sides of the bowl as necessary to ensure that the mixture is well combined. Using a rubber spatula, scrape the batter into a large bowl. Remove the vanilla bean from the batter, and rinse and reserve it.

Clean and dry the bowl of the electric mixer well. Add the egg whites, and using the whisk attachment on medium speed, beat to soft peaks, about 4 minutes. In three additions, fold the whites into the batter.

Divide the batter among the muffin cups, filling the cups about three-quarters full. Bake rotating the tin halfway through until the cupcakes are lightly golden and a tester inserted in the center of a cupcake comes out clean, about 20 minutes. Invert the cupcakes onto a wire rack, turn them top side up, and let them cool completely.

For the glaze: set a wire rack on a baking sheet
In a medium bowl, sift together the cocoa powder, confectioners' sugar and salt. Add 1/4 cup plus 2 Tbsp water and the vanila, and whisk to combine.
Dip 1 cupcake into the glaze turning to coat the entire cupcake. Immediately roll the cupcake in the toasted coconut, covering the entire cupcake. Transfer the cupcake to the wire rack to let the glaze set up; this will take about 10 minutes. Repeat with remaining cupcakes.

The cupcakes can be kept in an airtight container in the refrigerator for up to 3 days
The recipe is good - I must have been seriously distracted when I made them (the first time)

HERE COMES THE BAD.....

UGH...not very impressive but at least I know what I did wrong.
My bads:
1. I had both cake flour and all-purpose flour on the counter - I accidently mixed the two together.
2. My egg whites were from a carton that I use for my egg white omelettes in the morning and a little on the cool side. The soft peaks never materialized and was more watery than peaky (I should have known better)
3. When I was setting up my stand mixer I accidently fitted the whisk attachment instead of the paddle attachment so the whole cupcake batter was whisked and not paddled. Now that was dumb of me. I realized it too late and thought - well maybe it'll work .... NOT

I was determined and decided to remake the batch and this time focus on what I was doing. This part is:

THE GOOD

Looking better already wouldn't you say.... et voila....success



These are out of this world delicious and have the "Teenage Seal of Approval" from my niece and nephew who made sure that there were no leftovers - not even crumbs.

Then came THE UGLY

While glazing the second batch I could hear water running. I had easy listening music on and just thought it was a waterfall spa type song. When I walked into the other room, it was no song... my bedroom and entire 50% of my condo was raining from the inside.

Apparently a water pipe burst one flight up from me with nobody at home and really, where is water to go but down. Although these aren't wonderful pictures, I guess you can get an idea. I'm not thrilled, have no control over it, will simply have to go with the flow - or take off to visit Psychgrad in Ottawa.



How interesting - it's raining through the light fixture in my shower.





It's a little tough to see but there's a fair amount of water on the laminate flooring and it's now starting to buckle. Charming.

This is the ceiling that runs across my bedroom - the texture is more on the floor than the ceiling now.





So, not knowing whether to laugh, cry or just throw up, I ate a Lamington Cupcake and decided that this too shall pass. All is good with the world. Get the cookbook - it's so worth having in your collection.

Culinary Olympics - A-M

Welcome to our participating culinary athletes and also to our worldwide friends visiting in the spirit of international peace and culinary brotherhood. Contributing bloggers are from all points of the globe and we hope you . enjoy the cultural experience of learning a little bit more about each others' cultures.

This roundup is being presented by both Val and Giz who have divided the countries alphabetically down the middle. They appear both on Equal Opportunity Kitchen and More Than Burnt Toast as well as Bloggeraid-Changing the Face of Famine.

AUSTRALIA

Cakelaw from Laws of the Kitchen introduces us to a typical Aussie dish from regional Queensland call Frangipani Pie. The pie is a pineapple custard, the colours mimicking the colours of the indigenous flower.


Will Work for Biltong , authored by Adele who lives just outside of Melbourn of has captured the essence of one of the finest treats in the universe. Lamingtons - oh goodness - in cupcaake form - just imagine a spongy cake layer, covered in chocolate and again in coconut. I made my cousin bring me some when she visited from Melbourne - so worth the calories. For those wondering what Biltong is -it's a form of beef jerky and maybe we could get Adele to make for us (nudge nudge)


CANADA

Dukkah Rubbed Salmon with Honey Tarragon Potatoes submitted by Psychgrad of Equal Opportunity Kitchen

What I loved is that the commentary for this entry addresses the diversity of Canada. I had to laugh when Psychgrad said "what would a real Canadian meal be without American ingredients?" Canada is well known for its plentiful supply of salmon and I suspect that Psychgrad will try every variation she can find. Each one is as interesting as the one before and now combine potatoes and the flavour of tarragon and mustard ... as Ina would say - what's not to love.

Val from More Than Burnt Toast tempts with a Canadian pioneering staple that are not only simple to make but not too hard to eat either. Every store sells them, every Christmas treat plate has some butter tarts on them -easy to make - freeze like a dream - a total winner.



FRANCE



Representing France, Hopie's Kitchen marches in with Blue Cheese Potatoes Au Gratin.

Raised in the U.S. and living and working in Paris, it's easy to understand the quandry of who to represent. Hopie found a way to to combine both countries and create her French inspired Blue Cheese Potatoes au Gratin. Hopie is one to use whatever ingredients she has available - it's see a "secret ingredient". You'll have to check her blog 'to see what it is in this recipe.

INDIA

Soma from Ecurry introduces us to Chicken Kolhapuri, Coming to us from South Western India, this gorgeous dish is one of those "go big or go home" type dishes packed with bold flavour and aromatic spices. It's a strong reminder of the winning attitude one needs to be an olympic athlete.
Deeba from Passionate about Baking delights us with her finesse in the baking department . Chicken Curry with Whole Spices cracks the whole spices (khade masale) to release aromas that Deeba says will have you "doing a jig" in sheer anticipation Just looking at the picture of this entry makes me say yes please.

ITALY


Marla from Bella Baita View baked Chocolate Ricotta Cheesecake Tarts. It's not hard to see the excitement and pride of Italians to see their athletes particiating and coming home with medals from the Olympics. These rich luscious tarts, a cup of espresso and a winning medal - what could be finer. Marla shares that the cheering was pretty loud when Italy won a medal.

LEBANON

Arlette of Phoenician Gourmet fixes her Lebanese Chicken Provencal while telling us about growing up in Lebanon. Who knew that skiing is a big sport in Lebanon? Although Arlette lives in Ontario, Canada and a happy Canadian, there's still a very strong connection to her birthplace. This great chicken dish, easy to prepare is also hearty and satisfying and often shared with friends and family.

MALAYSIA


Dharm, our Malaysian food athlete plays along with Ayam Goreng Sri Wangi (fragrant fried chicken) and teaches us so much Malayssian cuisine and landscape. All this in the face of Malaysia only participating in the summer olympics. So far, I've learned that Malaysian food is a mish mash of cultural influences. The ingredients in this dish burst with flavour and personality. If you like your food spicy - Dharm's the man!!!

FINAL REMINDER

The H2OPE for HAITI raffle is closing this weekend. Make a point of checking the fabulous prizes pictured on Cook Sister's site HERE and then click through to our First Giving Page.

The prizes are incredible and we need your help for this last push.

Raffle for Haiti

The raffle for Haiti is now live with good activity. The donor generosity is nothing short of heart warming and the quality of prizes is ... well, have a look for yourself HERE . For those who haven't been informed, the charity chosen to be the recipient of funds raised is called Concern Worldwide.



They are currently on the ground in Haiti providing emergency and longer term solutions for fresh water. Do have a look at their website here

The prize I've donated is your choice of any piece from my jewellery website and I'm happy to ship worldwide. This is only one sample of what you'll find on the website. (www.bluemarigold.ca)



The sale of raffle tickets will only run until February 28th so don't be disappointed. Many of the prizes are super interesting.

Finally, huge props to Jeanne of Cook Sister who has tackled this event without a whole lot of input. She just dove right in and got everything pulled together AND donated a prize to boot. We really couldn't have tackled and accomplished the whole thing without her expertise and organizational skills.

Please help us to advertise this raffle - on your blogs, twitter, facebook pages -our goal is ambitious - I know that collectively we can!

Hope for Haiti

As we watched the horrifying events unfold in Haiti and reflected on how soon in the new decade thousands of people's lives had been destroyed, it was easy to feel overwhelmed. We talked amongst ourselves and contemplated on how best we could help those who desperately needed any help we could give them. We received a letter from Jeanne one of our members of BloggerAid-Changing the Face of Famine who set the wheels in motion with her dedication to a new project. As you know there is always much to do behind the scenes and plenty of co-ordinating to get any fundraiser started.

The biggest hurdle was to choose a charity with an excellent reputation where we would be assured that any funds we raised would go directly to Haiti. I think we have made an excellent choice since our charity was already on the ground and committed to helping the people of Haiti long term.

So from Sunday, February 21 - Sunday, February 28th, BloggerAid Changing the Face of Famine (BA-CFF) will be launching H2Ope for Haiti, an online raffle, similar to Menu for Hope, to raise funds for Concern Worldwide's relief effort in Haiti. As clean drinking water was one of the most acute needs in the aftermath of the quake, we selected Concern Worldwide because of its long track record and quick response after the quake to provide clean drinking water and water purification tablets. Slowly the infrastructure is being rebuilt.

For full details and how you can help please visit our Home Page at BloggerAid-CFF as well as our donation page at Justgiving . A list of prizes will be available on the Justgiving site when we go live on Sunday, February 21st. The prizes will have international appeal and the generous donators will ship anywhere. Justgiving will handle all of the money raised for our charity for us and accept all manner of payments including debit cards and credit cards

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We want to thank Jeanne from Cook Sister who has been the lead in getting this project off the ground. Each raffle ticket costs a minimal amount. As she says, "Although each person's donation may be small, even single drops of water will eventually fill a swimming pool."

The Culinary Olympics: Dukkah-Rubbed Salmon with Honey Tarragon Potatoes

There's something about participating in The Culinary Olympics that makes me hear the Rocky theme song in my head. I keep wanting to run through the city and find a long staircase to run up.



BloggerAid: Changing the Face of Famine (BACFF) is hosting an event to promote both our sport (food) and mission (to actively promote the allevation of world hunger).

We have until February 28th at midnite to submit a recipe that represents your country to blogs4famine(at)gmail(dot)com.

BACFF has been actively working to raise funds and awareness of world hunger. Just this past November they completed The BloggerAid Cookbook. All of the recipes in the cookbook come from foodbloggers around the world. I have my own copy -- it's a very impressive accomplishment, completed by a devoted group of volunteers.



100% of the proceeds target children and education through the World Food Programme called School Meals. Purchases can be made by clicking the cookbook cover above.

Representing Canada, here is my submission:

Dukkah-Rubbed Salmon with Honey Tarragon Potatoes



The salmon is rubbed with Oregon Dukkah (I also added some paprika). The salmon is from Atlantic Canada. The rub is from the States. But, what's more Canadian than a recipe that includes American-produced ingredients? The rub was nice, but tasted mainly of sesame seeds.



The potatoes are a variation on this recipe. Except this time, instead of a plain dijon, I used a honey tarragon mustard. It was excellent!



This mustard come from Mrs. McGarrigle's, a well-known local manufacturer of mustards/savouries/chutneys/preserves/sea salts/peppercorns. Any food specialty store you go to in Ontario carries a range of Mrs. McGarrigle's products.

The Olympics start in one week. I hope you'll participate in The Culinary Olympics!

Culinary Olympics 2010

After years of anticipation Canada will be hosting the 2010 Winter Olympic Games in Vancouver, British Columbia from February 12th – 28th. Canadians across the country are not only sharing in the pride of being the host country but looking forward to seeing all of your countries around the world participating in winter sports. We'll all be cheering on our athletes who have trained so vigorously and are set to represent their respective countries.

In many ways BloggerAid-Changing the Face of Famine (BACFF) members are also athletes even if we’re not putting on skiis or hockey skates. Our sport is FOOD!!! Now that's my kind of sport...and jumps ahead of hockey, cross country skiing and skating. We represent over 60 international countries who have created and developed a communication and friendship that has brought our world a little closer together with a mission to raise awareness. What better way to come together than to create a Culinary Olympics where we can share our pride for our nations cuisine.

BACFF is hosting an event to promote both our sport (food) and our mission (to be actively promoting the allevation of world hunger). We invite you to participate and represent your country. Here’s how:

1. Beginning today and ending on February 28th at midnite, please submit a recipe that represents your country to blogs4famine(at)gmail(dot)com. Let's show some national pride in our countries cuisine.

2. Include the name of your blog (if you have one), your URL and a photo of your submission.

3. Feel free to use the event logo/avatar and include a photo of your country flag (the flag is optional but we’re encouraging national pride)

4. Post your submission on your blog with a link back to BACFF at http://www.bloggeraidmarketing.ning.com/ and also a short piece encouraging readers to buy The BloggerAid Cookbook available at Create Space https://www.createspace.com/3405882. Include stories of your countries athletes, cuisine or anything else you would like to include. It is only limited by your imagination!!!!

Here are some general guidelines:

1. If you’re an expat, you can choose to either create something that represents your country of birth or the country you are currently in.

2. You must be a member of BACFF to participate

3. All entries will be posted on BACFF on March 5th.

Represent your country with pride. During this event we will share some Olympic fun and sporting events with you on the BACFF site and will welcome you to our country. Something you may not know is that both Giz and are are from Canada. We look forward to sharing all of your international dishes with you so get on your aprons, fire up that oven and share your national dishes with the world!!! I have my oven mitts on and am at the starting gate!!!!!

NOTE: If you're not already a member and would like to join click HERE

Celebrations

There are so many good things happening - lots of celebrations to share.

Firstly, the BloggerAid Cook Book is available for purchase on Create Space, an arm of Amazon.com. If you go to amazon.com, you won't find the book so follow the link below the picture of the cover to get there.

Create Space

After nearly a year of very hard work by so many, this 224 page book that contains approximately 140 unique recipes from over 60 countries is finally completed. 100% of the royalties have been assigned to School Meals with the World Food Programme.

We're incredibly impressed with the international efforts of so many who made this happen. A world can indeed come together with purpose.

Secondly

Psychgrad is on the move - I mean literally moving. She and "R" just got the keys to their new home. It's a celebration on two fronts. Firstly and most importantly, this is their first home. Visualize paint cans, ladders, moving trucks, boxes...more boxes, bread and salt on the kitchen counter (baba is superstitious about having this in a new home). I can hear lots of sighs as the paint rollers glide across the walls transforming the house into their own. Secondly and pretty exciting is that mom gets to go on a road trip - yipeeeee!!! With dogs in tow, we'll set out to help (read: supervise) the moving process and hope that I don't get clobbered within the first 24 hours of arrival. So, there's a very real chance that you may just get stuck with me until Psychgrad can find her way back to her computer.

Thirdly

Keeping with the theme of celebrations, last night we went out to celebrate!! My brother is one of the producers for the revival of the Broadway musical Ragtime

If you happen to be in the New York City area, Ragtime opens at the Neil Simon Theatre on Sunday, November 15th. We took baba out for dinner to share in the excitement. We went to our favourite local Italian restaurant; one we hadn't been to in a long while.

I loved the presentation on the appetizer so of course the camera had to come out. I asked about a source for these long handled spoons that come in two sizes - this is the small size. Apparently they're from Mexico.

I had shrimp diablo that was incredibly tasty with a pretty good kick.



followed by roast chicken



and tiramisu for dessert


They say things come in 3's - I'm pretty happy with these three good things :)

Apple Pie

We're just about 2 weeks away fron the move. The bottom of my extra freezer is in sight!


We've got an office full of boxes and an attic full too. So far, no last minute packing -- we have some overlap between the close date and the end of our lease.

Last post, Giz mentioned having gone apple picking and having too many apples. So - you know that if Giz has too many apples, chances are that I'll get a load of them myself. Giz sent us home with two large bags full that are now taking up an entire shelf in my fridge. At least it forces me to not buy more groceries.

I decided to make an apple pie for dessert for the Canadian Thanksgiving meal I made. You can read about the soup and main course here.

I followed Giz's advice and used the Best Ever Apple Pie recipe in the Canadian Living Cookbook -- there were some initial bumbs in the road, but eventually success.

Best Ever Apple Pie

Ingredients:

Pastry:
3/4 cup (175 mL) shortening
3 tbsp (50 mL) butter, softened
2-1/4 cups (550 mL) All-purpose flour
3/4 tsp (4 mL) salt
1/2 cup (125 mL) ice water
Filling:
8 cups (2 L) Thinly sliced peeled tart apples (2-1/4 lb/ 1. 12 kg)
2 tbsp (25 mL) lemon juice
1/2 cup (125 mL) Granulated sugar
3 tbsp (50 mL) All-purpose flour
1/2 tsp (2 mL) cinnamon
Glaze:
1 egg yolk
2 tsp (10 mL) Granulated sugar
Preparation:
1. In bowl, beat shortening with butter until smooth; stir in flour and salt until coarse and ragged looking. Pour in water all at once; stir until loose dough forms. With floured hands, gather into 2 balls. On well-floured surface, gently knead each into 3/4-inch (2 cm) thick disc. Wrap and refrigerate for at least 1 hour or until chilled.

2. On well-floured pastry cloth or work surface and using stockinette-covered or well-floured rolling pin, roll out 1 piece of dough from centre, lifting pin at edge to maintain even thickness. Turn rolling pin clockwise 90 degrees. Repeat rolling out and turning dough until in 13-inch (33 cm) circle.

3. Loosely roll dough around rolling pin; unroll into 9-inch (23 cm) pie plate. Using sharp knife, trim edge even with pie plate.

Filling: In large bowl, toss apples with lemon juice. Stir together sugar, flour and cinnamon; sprinkle over apples and toss until coated. Scrape into pie shell. Brush pastry rim with water.

4. Roll out remaining dough to same-size circle. Using rolling pin, drape over apples, without stretching dough. Trim, leaving 3/4-inch (2 cm) overhang. Gently lift bottom pastry rim and fold overhang under rim; press together to seal. Tilt sealed pastry rim up from pie plate at 45-degree angle.

5. With hand on outside of tilted pastry rim and using thumb and bent index finger, gently twist rim to form scalloped edge. With small decorative cutter or tip of sharp knife, cut steam vents in centre of pie.


6. Whisk yolk with 1 tbsp (15 mL) water; brush over crust. Sprinkle with sugar. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for 40 minutes or until golden, filling is bubbly and apples are soft when pierced with knife through vent. Let cool on rack.


Verdict: The recipe was quite good - but I partially messed it up. The short version is:

Don't follow pie cooking recipe if you decide to use a "almost ready-made dough, forget to make vents in your pie and eat it quite soon after it comes out of the oven. It ended up almost burning (I think I mainly salvaged it from the hot oven temperature) and became a bit apple saucy (probably from the lack of vents and type of apple). Nonetheless, I like hot apple sauce (with ice cream) - so all was good. It was even better the next day (which I don't have a picture of).

*********************************************

I have also been wanting to post about The Cookbook People. They've partnered with BloggerAid and have agreed to donate $20 to the School Meals Programme when a member mentions them on her/his blog. Here's some information about both:

The Cookbook People have designed their own family cookbook software to help families create a cookbook out of those recipes you've had in your family for generation -- or new recipes that you want to share with your loved ones. If you're into making your own cookbooks or cookbook supplies - go check out their site.

BloggerAid: Changing the Face of Famine has a number of great initiatives to raise awareness and funds for the World Food Programme. One of their major current initiatives is the cookbook they are developing with recipes from foodbloggers around the world. They're in the final editing stages and it will be available on Amazon soon! Really exciting to hear about it coming close to completion.