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Hi. Welcome to Local Flavor. My name is Oystein Solberg. And we're here at the Institute for
the Culinary Arts. Summer is here and rhubarb is going crazy. The question is what to do
with all the shenanigans. The good thing is rhubarb is very very versatile. You can do
all sorts of fun stuff. Today we're going to demonstrate a few ideas that some of you
might have done before and some of you might not. Just to kind of put some ideas in your
head. We're going to be making a rhubarb pie cuz it's flat out delicious. And I crave pie
like no other. Starting the crust, we're gonna start with flour, just gonna put that into
our wonderful little machine right here. Then sugar and a little pinch of salt. Cuz even
if it is a dessert cuz it just makes it taste better. Salt is my friend. Just gonna pulse
this together real quick just to get it nice and mixed up. Then we're just gonna add butter.
This butter is diced and then I put it in the freezer so it's very very cold. When making
a dough like this you want to keep everything very cold cuz you don't want the butter to
get worked in too much. So get that added in. I'm just gonna start pulsing that up.
You want this mixture to resemble coarse corn meal by the end of it. So don't leave it on
just pulse it and keep an eye on it. And there it's getting pretty close. Right there. And
then we've got ice water. Also keep it very very cold. This I added ice and let it sit
in the freezer for a couple of minutes as well. Super super cold. Just gonna drizzle
that evenly over the top. Like so. Then we're just gonna pulse and this is gonna look like
a very dry dough but just keep in mind that the butter is still very cold and you want
it to remain very cold and look kind of chunky and crumbly, and strange looking.
And see it really just looks like flour. Like it looks super strange. You're just gonna be thinking
there's no way this is turning into a dough but it will, I promise.So I'm just gonna pour
this onto a piece of plastic wrap I have down here. Like so. And the amount of water will
vary a little bit on your flour. One way to check it is take a pile and squish it together.
If it comes together like that then you have enough water. You don't want it to be too
dry but not too wet either so it's kind of a little bit finicky. But we're just gonna
work this into a pile. So see it will just start to come together a little bit. Be sure
not to work it too much. You just want it to come together like that. You can still
see some visible specs of butter in there. Cuz butter is delicious. Your just gonna wrap
this up. Like so. So just having the plastic wrap down before I poured the dough just makes
it a lot easier in keeping it clean cuz if not it would be a lot of dough everywhere.
Which would be okay I guess. Then I'm just gonna put this in the fridge for a little
bit just to let it rest and then we'll start rolling it out and start building our pie
here in a little bit. But a lot of people are conscience about what they eat; I'm not
one of them. So I like my pie dough with butter and the full shebang but there's alternatives
and our dietician, Mary Watson, has a couple of ideas how you can make this buttery wonderfulness
a little bit more healthy. So just stay back, listen to what Mary has to say and I'll see
you guys in a minute.
Hi I'm Mary Watson, registered dietician. Pie crust is often high
in saturated fat, often times made with butter or lard. My recommendation for those of you
who enjoy pie but would like to decrease the saturated fat would be to either put the crust
on the bottom or the top. Another alternative would be to use a graham cracker type pie
crust or for those of you who don't want crust, you can just add an oatmeal crumble on top.
And we're back here at the Institute for the Culinary Arts. Thank you Mary for some helpful
insight into the world of butter and fats. It is delicious and it is important to eat
healthy so please listen to Mary cuz I do a terrible job at adjusting. So I cheated
a little bit I rolled out the crust ahead of time cuz you guys probably don't want to
see me work up a sweat over a piece of dough. You want to roll it fairly thin but still
leave a pretty decent thickness on it. My favorite part is the thick, flakey, buttery
crust and the rhubarb juice creates this wonderful deliciousness. So I've got that rolled out,
I cut it to a little bit wider than the size of the bowl. You can just take the bowl and
lay it over; you want to have about an inch and a half to two inches on each side of the
bowl. I rubbed down the pie tin with a good chunk of butter. It makes it a lot easier
getting the dough out of there. So I'm just gonna try and transfer this dough in here.
And if it starts cracking a little bit that's fine cuz when you start packing the dough
in there you can correct a lot of those. So you can start tapping the dough into the corners.
Make sure it gets all the way into the pan. You want to get it all the way down.
And just keep going around and just tapping it in like that. And then I'm just gonna leave the overhang
cuz I'm gonna use that to attach the lattice on top afterword's. Just leave that like that.
If there's any cracks and gaps in the dough just go over pat it and it will kind of stick
back together again. It's quite wonderful. Right here I've got the rhubarb filling. I
used quite young rhubarb so very small ones. That way you don't have to peel them, they'll
be a lot tenderer, they'll have more acidity, and they'll be marvelous. As they get older
they start to get a little woodier and start turning a little bitter and they won't have
that fresh acidity that everybody loves. So I just diced these up added some flour, cornstarch,
little bit of orange juice, orange zest, and sugar. I just let that sit and macerate for
a little bit. The sugar will start drawing out the moisture in the rhubarb. And it will
create this wonderful little sauce. The fruit juice, flour, and cornstarch will create this
thickened sauce that you will be able to cut the pie afterwords. So I'm just gonna scoop
that into here. You want it nice and level with the edges of the pie pretty much. I think
I'm just gonna skip baking this one and just eat it right now. That will be just fine.
Right there.
So you don't want there to be too much in there but just kind of nice and
level, flatten it out just a little smidge. Then I purposely have a little extra rhubarb,
just by accident, I'm gonna show you how to make a little crumble afterword's but I'm
just gonna set this aside for now. I might just eat it before we get to the crumble but
I'm gonna try to behave. So over here I've some strips of the same dough I just rolled
out a sheet, squared it off, and just cut even strips like this. This I'm going to use
for the lattice on top. You can do it without a lattice, you can do a full lid with a little
steam pipe but lattice looks nice and it shows people you just put some care into this pie.
So I'm just gonna start laying pieces with a half inch gap in between each. And just
lay them all in the same direction for now. Right there. And then every other strip, this
is the tricky part, every other strip I'm gonna fold it back. Like so. Then I'm gonna
lay one the opposite directions. Then you can fold it back over. And the other way I'm
gonna take the two I didn't fold over last time and fold them like so. And lay a piece
of strip on there. Then you can kind of keep going back and forth like this.
So you want to go over, under, over, under and just kind of weave it like that. So it doesn't really
take that long. And it just gives that nice little extra little touch to the top of your
pie. Right there. So you just get nice and even spacing and weave it together so it will
hold nice and it just puts that nice finishing touch on it. So then I'm just gonna go over
the sides and take some of the lattice and some of the overhang and just cut it a little
bit closer to the edge of the pan. You want to leave a small inch of overhang cuz you're
gonna roll it back up afterwords. Just use a paring knife and just go around the sides
like that. And try not to mess up the lattice too much.That's pretty even all the way around;
it doesn't have to be perfect, a pie is supposed to be pretty rustic and delightful anyways.
The leftover dough you can set aside pat it into cake and bake it off and crumble it up
and you can use that as a topping for crumbles and stuff like that as well. Don't throw it
away, everything has its purpose. Then I'm just gonna take the sides and roll it up with
the lattice and the overhang. I'm just gonna go around the whole pie; just kind of roughly
roll it together for now. Just so it will help hold the lattice in place a little bit
better. Like so. It looks pretty rough right now then you just take you finger and go around
and just press it down like that. And just try and keep the rolled up edges somewhat
even all the way around so they'll cook evenly. Like so. So when buttering down your pie tin
make sure to butter the top of the rim as well it will just make it easier getting it
out of there afterword's. So right now I'm just gonna put this in the fridge and let
it sit and cool down for a little bit. So I'm just gonna set that one aside for now.
Then with the rest of our rhubarb. I've got a little magic bowl right here and just take
a good scoop of rhubarb in there. I've got some blackberries. You can use any type of
berries, you can use any type of fruit, you can just use rhubarb, you can really mix this
up and it's totally up to the individual. I've got some plums that I cut up into little
pieces. Just gonna jam those in there. And I've got a little bit of apple juice just
to thin it down a smidge. It's kind of handy adding a little bit of juice, this is gonna
cook quite a bit less than the pie itself, so you just want to kind of juice it up a
little bit extra. I'm just gonna mix this up very lightly. I'm just gonna pour this
into a buttered pan. It's kind of saucy right now but once it starts heating up, cuz you
still have the flour and cornstarch in there, it will start thickening up the sauce very
very nicely. Then I've got a little bit of butter and I've got some granola. I just use
a pretty plain granola, you can use the ones with dried fruits, raisins, and you can mix
it completely up. You can go kind of crazy on it. So I'm just gonna sprinkle this over
the whole shebang. You can use different crust too. You can use leftover dough, you can use
oatmeal, you can use sweetened breadcrumbs, you can make it your own dish. Just kind of
go to town with it. And I really like granola so I'm gonna add a good chunk on there. Nice
thick even layer. Then we've got some little umps of butter. Mary you might have to look
away right now because I'm gonna add quite a bit. Then this one is ready to go in the
oven. It's gonna take, depending on the oven, 15-25 minutes. Just until the juice is bubbling
nice, the top is nice and golden, and until you really can't resist it anymore. Then you
just cave in and eat it and you'll be happy. But I added a good chunk of sugar to all this
rhubarb, there is ways to get around it and still be very very delicious. You can cut
back on the sugars. You can use fresh apricots in there. A lot of fruits have natural sugars
but there's a lot of good sugar substitutes out there as well. I'm gonna break to Mary
Watson again and she'll tell you more about them and we'll be back here in a little bit.
And I'm gonna show you how to make a quick little sauce and I'm gonna eat a whole mountain
of ice cream so you want to make sure not to miss that cuz it will look kind of funny.
So listen to what Mary says and we'll be back here in a minute.
Hi. I'm Mary Watson, registered
dietician. Many pie recipes call for ¾ to 1 ½ cups of sugar. Why is sugar a concern?
Sugar is empty calories. Calories without nutrients like vitamins and minerals. My recommendation
for many pie recipes is to simple reduce the sugar by about ¼ cup or look at some of the
sugar blend alternatives that are in the grocery store. Sugar alternative blends are half sugar
and part sugar substitute. So you only have to use half of what they recipe calls for.
Hi and we're back here at the Institute for the Culinary Arts. We're gonna start wrapping
up our rhubarb fantastic filled day. I'm gonna make a quick little sauce that's gonna go
with a little vanilla ice cream and our rhubarb crumble that we made a little bit ago. So
here I've got a pot with a little bit of apple juice that's been sitting and steeping a little
bit. I've got a little bit more rhubarb, just gonna add that in. And a good couple of pinches
of sugar in there. And I'm just gonna sit and let that simmer for a little bit. You
kind of want the rhubarb to start breaking down but still keep a decent amount of texture
to it. So don't leave it on there for too long. And then I'm also gonna give it a little
bit of orange zest in there. Just a couple of good drags in there is enough. And I'm
gonna give it a little bit of orange juice. About a half of orange for this amount should
be plenty. I'm just gonna give it a little bit more sugar in there. And you can use different
types of juice too. You can do straight rhubarb in water, you can juice a little bit of rhubarb
and cook the rhubarb in rhubarb juice, you can even try and use different types of white
wine or stuff like that. You can put your own little spin on this one as well. So basically
I'm gonna let this cook until it starts turning into a very light syrup. It will be just marvelous
with the pie and the crumble and the ice cream and the whole hoopla. This is just gonna do
its magic little thing. Meanwhile I'm gonna get the pie out of the oven here. It's been
baking for about 50 minutes. You can see here the feeling just started bubbling up, like
it's just popping, and it's got a nice and brown edges. It's just wonderful, nice, and
piping hot. Before we start cutting into it too much we just want to let it sit for a
little bit. This will just make it easier getting proper slices out of it. I'm also
a fan of just cutting into it straight away. It will be a little bit more messy. But it's
a hot piece of pie like it's delicious. And very very good. When making a pie be sure
to put it on a pan because a lot of the sauce might bubble over the edge and if it gets
in the bottom of your oven it's a nightmare getting it out of there so be sure to have
something underneath it. It will save you a little oven fire which nobody really wants.
Then we've got our crumble up here too. So this one has just been in here about 20 minutes.
The granola is just nice and brown, nice and crispy, the butter helps kind of pack it together.
And you see it here as well it's just kind of starting to bubble up the sides a little
bit. It just looks like bubbly, rhubarb, lava deliciousness. It's quite delicious.
This one you can cut into a little bit faster than the pie cuz its just has less stuff in there.
So that's my plan today I'm just gonna start eating it really. So I'm just gonna cut out
a little corner here. You can make little individual too. Like in little ramekins. It
works great. That way everyone gets their own steaming piece of deliciousness.
So you see how that flour and cornstarch start to thicken up that fruit juice.
And it's just piping warm. The rest I'm gonna eat here in a little bit. And it will be delicious.
On the side right here, I made some vanilla ice cream. This is a recipe we used before. We
used this recipe when we made some molten chocolate lava cakes back in the day. It's
super easy. Cream, milk, vanilla, eggs, and sugar. All marvelously delicious things.
You can use store bought ice cream and that's ok especially if you're gonna have a lighter,
less fatty and sugary ice creams. Getting the store bought ones are quite a bit easier
but whenever its pie and crumble I kind of tend to splurge which works out okay I guess.
So I'm just gonna scoop a good chunk of ice cream into our bowl right here. Oh yeah.
See it's just nice and creamy and delicious. All those vanilla bean freckles in there.
It's just delicious. I'm just gonna have a good ol' scoop on top of here too. And it's gonna
start melting pretty fast cuz its piping hot. So whenever you get the ice cream on there
you want it to go pretty fast. So we're just gonna take a little bit of our sauce right
here and scoop it straight over like that. And that's all you really need in life.
Its summer, easy, delicious food. So make it, eat it, make it again, and eat more. You never
get sick of it. Make the recipes your own. You don't have to use rhubarb. If you have
a lot of apples, or pears, mix it up, and put your own little spin on it. That's about
it for today but stay tuned for future episodes and see you guys around.