Category Archives: In Our Kitchen

AIGA Open House

Last fall (oh my! where does the time go?) we were invited to host a design Open House for the American Institute of Graphic Artists‘ New Mexico chapter. It was a lovely evening to gather with friends and clients, new and old, at Kristin’s sweet home in Santa Fe. As fall is around the corner again, we are reminded to take time to stop and enjoy all of the people we have met in the last year and to thank our clients for being, well, the best. It was such a fun night; we’ve been talking about hosting another one later this year – we’ll keep you posted!

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The only (blurry of course) photo of Jackie and Kristin – we are the worst at getting these!

The snow outside made for a cozy night by the fire and let our spiced apple cider be the perfect companion. Martha Stewart (and Jackie’s mom, the true hostess with the most-est) guided us toward delicious platters of appetizers (because we’ll take a table of apps over a full dinner anytime) and growlers of Santa Fe Brewing Co‘s finest ales aided in sparking conversation between new friends.

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Thank you to AIGA for tapping us to host, and a big thank you for all the continued support and love from our friends and clients. We admire you all! Only wish we could have more parties to celebrate.

Jackie & Kristin

 

In Our Kitchen: Raspberry Pie

This recipe was the fate that awaited all of those raspberries we picked.  The fruit’s flavor is natural and fresh, with juices thick enough to keep the crust light and flaky.

Really Good Raspberry Pie

Preheat the oven to 450 degrees.

Butter crust:
This recipe makes 2 double-crusts; if only making one pie, you can save the extra half of the dough in the freezer until you bake your next pie.
4 c flour
1 c chilled unsalted butter
3/4 c vegetable shortening
2 teaspoons salt
1 Tablespoon sugar

Mix the 5 ingredients with a pastry cutter until the dough begins to form small pebbles.

In a separate bowl, mix:
1/2 c cold water
1 Tablespoon white vinegar
1 egg

Whisk together and add to flour mixture.  Work in with a pastry cutter and knead till just smooth.

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Split the dough in half, and in half again.  Wrap each of the 4 portions in plastic wrap or freezer baggies.  Chill at least 15 minutes while you prepare your filling, or up to 3 days in the refrigerator, or freeze until ready to use.  Each portion makes half (one top or  bottom shell) of a double-crust pie.  The dough is easiest to roll when slightly cold, kneaded a few times with floured hands, on a lightly floured surface or a pastry cloth and with a floured wooden rolling pin. Dough should be rolled about 1/4″ thick.  Loosely fold the dough into quarters after rolling, in order to transfer it to the pie pan without tearing.  Unfold gently and quickly once in the pan and trim excess from the overhanging edges with a sharp knife.  Be sure to leave enough excess to fold and pinch into place with the top crust once the pie has been filled.

Line a 9-inch pie pan with one crust.  Line the bottom of the crust with mixture of:
2 Tablespoons flour
2 Tablespoons sugar
1/2 teaspoon cinnamon

Filling:
5 cups fresh raspberries, gently rinsed and drained
Juice of 1 fresh lemon, squeezed

Combine:
2/3 cup sugar
1/4 c flour
1/2 teaspoon ground cinnamon
1 Tablespoon corn starch

Sprinkle the sugar and cornstarch mixture over the berries and stir gently until blended, just before placing the berries into the crust.  (Doing this step too early will make the berries too juicy as the sugar causes an increase in liquid the longer it sits on the berries.)

Scoop the berries into the pie shell, and top with:
1 tablespoon unsalted butter, cut into thin slices

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Cover the pie with the second crust, trimming, folding, and pinching the edges together with the bottom crust and being careful to cut enough venting to let extra juices evaporate (I slice 7 vents into the top crust on this pie).  Bake in the center of the oven for 10 minutes at 450; reduce heat to 350 and bake 45-60 minutes until golden brown.  If the edges of your crust begin to brown before the top, cut narrow strips of aluminum foil to make tents to cover the pie’s edges while the top continues to bake.  Remember to turn your pie halfway through its baking time.

Cool completely on a rack before serving, to allow juices to set.  If you serve the pie warm, it will be extremely runny and juicy but still delicious.  If you have another piece for breakfast the next morning once it has finished cooling, the filling will be set and firm.  I refrigerate any leftovers for this pie unsliced, in its pie plate and under plastic wrap, after the initial baking day.

Best with vanilla icecream on top, and alongside a glass of Prosecco!
-Kristin

Modified from the Joy of Cooking Fresh Berry Pies recipe for the filling, and my mom’s famous piecrust.

In Our Kitchen: Lemon Ricotta Pancakes

Make for a delicious Saturday morning.

Lemon Ricotta Pancakes

Ingredients:
3/4 cup all-purpose flour
1 tablespoon baking powder (reduce to 3/4 tablespoon at high altitude)
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced

Butter, for griddle

Garnish: Sliced, fresh fruit and/or berries, such as peaches and blueberries.
Drizzle of butter, honey, spoonful of (raspberry) jam.  Sprinkle of nutmeg and cinnamon.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the ricotta, eggs, milk, lemon juice, and zest in a large bowl. Whisk the flour mixture into the ricotta mixture until just combined. Brush a hot griddle/cast iron pan with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on low heat till bubbles form on the surface of the batter; flip with a spatula and cook until the second side is light golden brown.

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In the meantime, slice and rinse fruit for garnish; sauté in a pan over low heat with a thin wedge of butter, spoonful of honey, and dollop of raspberry jam.  Add a sprinkle of nutmeg and cinnamon to taste.

Serve immediately, while piping hot, for maximum ricotta-filled goodness.
-Kristin

Based on and modified from Bobby Flay‘s recipe.

Spring Pea Guacamole

In Our Kitchen: Easy Spring Pea Guacamole

Something about the warmer weather in early June puts me in the mood for eating loads of fresh veggies all day long.  This Spring Pea ‘Guacamole’ is a tasty (and healthy!) new snack that I love, which also happens to be low-fat and vegan.  It’s basically my regular guacamole recipe, with nice green spring peas instead of avocados, and takes less than 10 minutes to make.

10 oz fresh (shelled) or frozen peas
1 Tbsp olive oil
1 Tbsp fresh squeezed lime juice
3/4 tsp ground cumin
1/2 tsp salt
1 medium tomato, diced
2 Tbsp red onion, diced
3 Tbsp fresh cilantro, chopped
1/4 tsp Tabasco sauce

Boil peas 4-5 minutes till tender; drain and rinse in cold water.  Place peas, oil, lime juice, cumin, and salt in food processor.  Pulse until smooth; scrape into serving bowl.  Fold in chopped tomato, onion, cilantro, and Tabasco. Cover and refrigerate 20 minutes or more for best flavor.  Bring to room temperature before serving.  Especially yummy with wholegrain crispbreads or carrot sticks.

Kristin

 

Chocolate Chip Cookies

In Our Kitchen: Best Peanut Butter Chocolate Chip Cookies, Ever

Oh, sweet tooth in my case is an understatement. Sweet over sour, always. No matter how full, forever room for dessert. You could say I know my sweets, and I’m forever in search of the perfect cookie. And, I think I finally nailed down the recipe.

 

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (I like smooth, but go for chunky if that’s your thing)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
3/4 cup chocolate chips

Preheat oven to 350 degrees. Combine flour, baking soda, baking powder, and salt in large bowl. In another large bowl beat butter and peanut butter together until fluffy. Add sugars and beat until smooth. Add egg and mix well. Add milk and vanilla. Mix. Add flour mixture and mix thoroughly. Stir in chocolate chips.

Chocolate Chip Cookie Dough

Chocolate Chip Cookie Dough

Drop the dough by rounded teaspoons into a dish filled with sugar, then onto a cookie sheet. Lightly indent a crisscross pattern on each cookie with a fork, don’t over smush cookies. Bake for 10-12 minutes. Don’t overbake, cookies may appear undercooked, but they aren’t. Let them sit on sheet for 1 minute, then remove to rack to cool completely.

They are best when warm with a glass of milk, classic.

Enjoy your long weekend!

-Jackie

Recipe found on Smitten Kitchen  // 
Photos by Jackie McCormick //