Friday, January 19, 2007

Blueberry Blunder

I was going to share with you a killer blueberry pie recipe today. Since it's been a while since my last installment, I thought I would wow you with a great homemade dessert. But it didn't work. I made the pie last night, and it was a total flop. We're eating it anyway. I didn't put all that work into it to feed my garbage disposal a large amount of purple mush.

As taste goes, it's not that bad. It's mostly edible - not in a traditional pie sort of a way. More in a "chilled blueberry soup with dumplings" sort of way. The dumpling effect is thanks to my half-baked pie crust that would have been good, had I read the recipe correctly and CHILLED the dough for three hours, rather than freezing it, as I unfortunately did.

Alas, this is why I do not bake, why my husband spends most of his days cookie-less and cake-less. It's why when guests come for dinner(usually a somewhat elaborate attempt on my part), it ends with fancy little cakes from the nearby European bakery. And it is why, after almost 10 years of marriage, I have used my pie pan twice.

I am, however, bound and determined to eat this entire pie, if only by myself, because the idea of it was so delicious - wild organic blueberries, homemade pie crust with a hint of lemon, and a wonderful latticework top. A far cry from what I tearfully removed from the oven. Hence, on this blog, I'll be sticking to exotic soups, kicky curries, and the occasional hors d'oeuvre.

Friday, January 12, 2007

Celery Root Salad

If you've got a food processor, this salad is really quick to make. Since it's made with root vegetables, you can make a larger quantity and eat it over several days. We often make it to go with a roast chicken or as a side dish for bean casseroles.

Equal parts carrots and celery root
White or cider vinegar to taste
Olive oil
Chopped green onion

Clean and chop carrots and celery root in food processor until ground very small. Add chopped green onion, vinegar, and olive oil. Stir together and serve cold.