Apple rhubarb streusel pie. I was expecting to be underwhelmed by this pie, and maybe even toss it out after a few bites. But Oh So Incredible Pie! What a happy surprise! I didn't think pies could be this delicate and sophisticated. Is this really rhubarb? Not too sweet, citrus flavor without the sharp acid bite, subtle aroma from the gooseberry glaze. Great contrast in texture between the rhubarb, gala apple chunks, the walnut streusel topping, and the flakey pastry crust. The walnuts in the streusel tie the buttery crust together with the earthy rhubarb. All in perfect harmony. And I have no clue what I did to create this, so I'm never going to be able to reproduce this.
There was a time not so long ago when I'd say, "Why the hell would I need pie weights?" "In this day and age, who the hell bakes pies and tarts regularly?" But here we are today. The beginnings of a chocolate truffle tart, and a set of ceramic pie weights.
Tonight is all about roots and tubers. I'm preparing horseradish root.
I wound up painstakingly peeling fingerling potatoes because I didn't want to get in the car to get normal sized yukon gold potatoes. I managed to not mangle my own digits. Sadly, my recent relationship with this peeler is one of my longer term relationships. Sigh.
The taters get cooked in milk with celeriac. The unpeeled celeriac was so hideously ugly that I didn't bother taking a "before" picture for fear of scaring babies and puppies.
A three burner night. I feel proud when it's a 3 or 4 burner night.
Glazed short ribs with mustard cream sauce and red wine reduction. Celeriac potato puree. Foods to warm your soul during chilly winter nights.
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