Saturday, August 22, 2015

Country Style Gluten Free Saskatoon Pie


A baked saskatoon pie on a counter.

In the theme of pies, I want to share with you my recent creation of this Saskatoon Berry Pie. When I moved to Edmonton (this August marks 9 years!), I kept hearing about these berries called Saskatoon Berries. I was hooked on the berries when I tried a saskatoon pie purchased at the St. Albert Farmer's Market. Over the years I also learned that you could actually pick your very own saskatoon berries in and around the Edmonton area. So last year Dan and I made some attempts to pick our own berries, but by the time we went all the Saskatoon Berries were gone! Flash forward to this year when I was more than determined to pick our own. Because of the hot summer we heard people started picking them extra early so we started on Canada Day, July 1 and after a run in the Whitemud Creek area picked a significant amount of Saskatoon berries (almost 400g).
A bowl of glistening saskatoon berries.
Who would have thought these little dark purple-red berries would be so addictive? Since we had picked our own berries, I knew that the first item that I wanted to bake was my own Saskatoon Berry Pie. Now a whole pie is a lot for just the two of us, so we decided on creating a Gluten Free Saskatoon Pie that we could share with some friends that were gluten free. The pie dough recipe is similar to that of a pate sucree. We found that we needed to use a bit of cream cheese to get the pie dough to be more malleable and to not crumble immediately upon rolling.

Wednesday, August 5, 2015

Homemade Pie Dough


Homemade pie dough is a breeze to put together and the results, especially if you use this particular recipe is fantastic! The combination of the cold butter and lard gives this pie dough an especially flaky texture -which you can see in the side profile of the hand pies in the Raspberry Balsamic Blue Cheese Hand Pies.

All you need is 5 ingredients to make your own homemade pie dough! It is super important to have your butter and lard cold! One tip is to let the butter and lard soften up enough for you to cube them into chunks and then place them back into the fridge or freezer (if you are running out of time). I often keep some water chilled in the fridge for these sorts of recipes so preparation and and a bit of planning will definitely help you have a successful dough.

Saturday, August 1, 2015

Raspberry Balsamic Blue Cheese Hand Pies


This post is part of a recipe that we created and submitted for the Melt Magazine Bloggers Challenge Four! Please help me out by voting for my recipe (Raspberry Balsamic Castello Blue Cheese Hand Pies) and tell your friends to vote by following this link. By voting, there's an added incentive to win 1 of 2 $50 grocery vouchers from Castello!

I've had plenty of pies and I've begun to get more acquainted with making and working with pie doughs and pie making. Lately, Dan has been talking about hand pies and I thought that this recipe would be a great way to try my "hand" at this.



I think the beauty of this hand pie is especially highlighted in the handmade pie dough with a crunchy sugary crust. Making your own pie dough allows you to control the flakiness and (more importantly) the amount of dough you use. The step-by-step recipe with pictures for making your own homemade pie dough is in this link.

This post will focus on the filling and the assembly of the pies.

This recipe makes 14-15 hand pies.

Thursday, July 30, 2015

Sabor Restaurant - 3rd Annual Seafood Festival

Having just had a fantastic family style dinner at Sabor with family, I was invited to Sabor this past Monday for the launch of their 3rd Annual Seafood Fest! The seafood fest we had last year was so good, so we knew that this year's would be no exception. Chef Lino Oliveira truly impressed the guests with not only beautifully created dishes but each had its own wonderful flavours and story.



All the seafood available on the menu at Sabor is 100% Ocean Wise certified. This means that Ocean Wise, which is a program through the Vancouver Aquarium, will look at all the fish available and recommend which ones should be eaten based on the time of the year and other factors such as the management of the fishery and how they are caught. There is also an Ocean Wise iPhone App that you can use when you are out and about to locate other Ocean wise restaurants, markets, look up Ocean Wise partners, view updated seafood recommendations and also browse different seafood species. All the seafood that Sabor uses is supplied through Albion Fisheries.



SABOR Restaurant - Family Dining

perfectly seared tuna on a bed of fresh cucumber salad

Over the past few years, Dan and I have enjoyed going to Sabor for dinners including our first dinner there back in 2012, birthdays and their seafood fest last year (which also happened to be on Dan's birthday). So, when my parents planned on visiting us this summer we started to come up with a list of restaurants that we would take them to. Of course, Sabor was on the list! 

We ended up having dinner at Sabor on a Saturday night in July with my in-laws (Dan's parents), my parents and family friends. In total there were 8 of us. To my delight, we were seated in the semi-private dining area. After much deliberation, everyone decided to go with the Family style dining option - which at $49 per person was a really good price! The family style dining is served family style so all the food is on one plate and the menu is decided by Chef Lino. Typically there are two appetizers, a main with two proteins, and a selection of desserts.

large piri piri prawns for family style dining at Sabor

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