American Pie

The celebration of American Cuisine is finally here. Casey of Eating, Gardening, & Living in Bulgaria has invited food bloggers to share what they think American Cuisine is. I thought long and hard about this one, I even asked other bloggers for their opinions. Some people seem to think American cuisine doesn’t exist. I disagree, but I think it suffers from multiple personality disorder. The regional differences in cuisine in the states makes it hard to pinpoint one thing that could be called American cuisine. I think what all of these regional cuisines have in common is that are all looking for ways to innovate an incorporate new techniques and ingredients. I guess that’s what makes them american.

So when it came time to choose something to make I went with I feel is a traditional American meal, Thanksgiving dinner. Since it’s the middle of the summer, and I’m just cooking for myself, I made this a little more low-key than your typical Thanksgiving meal. Instead of roasting a whole bird, I just roasted a turkey breast stuffed with caramalized onions, goat cheese and cranberries (what’s Thanksgiving without cranberries and stuffing?). On the side there was sweet potato hash and roasted carrots.

And of course there was pie. I decided to make a pie with seasonal fruit instead of apple or pumpkin, and after Smitten Kitchen’s description of cherry pie as “epic, iconic, and it even has a metal song dedicated to it“, my choice was clear.

I have to say this pie kicked my butt. My original plan was to use this recipe from the New York Times, which calls for a prebaked crust. I got to work making my favourite crust (all butter, of course). At this point I should specify that it was ridiculously hot the day I made the pie, and I never actually read the recipe instructions. It took forever to make the crust, because I kept having to put all the ingredients back in the fridge to cool (cold ingredients make the best pie crusts). I finally got in all done, chilled and rolled. I put it in the oven and got to work on the filling. After about 15 minutes I took a peak at the crust and realized it shrank, like, a lot. So I stopped the oven and started making more pie crust dough. This time I stuck with the traditional soggy bottomed fruit pie technique, and I have to say it was pretty darn tasty (except for the burnt bits). I actually kinda like the soggy bottom in a fruit pie. And because of the crust do-over it wasn’t ready on time to bring to my parents for dinner, so I had to eat the whole thing all by myself.

Cherry Pie


  • 1 1/4 cups all-purpose flour
  • 1 stick cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 teaspoon salt
  • 3 to 5 tablespoons ice water
  1. Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture looks rough and crumbly.
  2. Sprinkle 3 Tbsp ice water evenly over mixture and gently stir with a fork (or pulse) until combined
  3. Press some of the dough together. If it doesn’t hold together add more water.
  4. Form a disk with the dough and chill for at least 4 hours.
  5. Roll out the dough and place in pie plate. Chill again for about 20 minutes.
  6. Save excess dough for topping pie.

Cherry Filling

  • 4 cups pitted cherries
  • 1 cup sugar
  • 1/2 cup flour
  • 1 tsp vanilla extract
  1. Toss cherries with other ingredients, make sure cherries are well covered.
  2. Pour into chilled pastry dough.
  3. Cover filling with excess dough.
  4. Bake at 375 for 50 minutes to 1 hour, until cherry filling is bubbling.

All in all, I think my american cuisine meal was quite delicious. Thanks again to Casey for hosting the event. Check out her site on July 4th for the round up of what everyone made!

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A Taste of Portugal

Portugal Day is finally here!

One of my favourite places to eat is Jano, a Portuguese grill on St Laurent. Everything is always perfectly cooked, with a wonderful grilled flavour. And the piri piri sauce .. oh. my. god. soo good.

I thought I had seen piri piri sauce at Loblaws, but its turns out all they have is piri piri chips (also delicious). So I decided to make my own piri piri. (Can you tell I like saying piri piri?).

Piri Piri

  • 1/2 cup hot peppers
  • 2 cloves garlic
  • 1/4 cup vinegar
  • 1/2 oil
  • tsp salt


  1. Finely dice the hot peppers and garlic. I used 2 scotch bonnet, which is less than what the recipe calls for, but those little guys are HOT.
  2. Combine all ingredients in a small jar. Stir and let sit in the fridge for one week for the flavours to combine.
  3. Use a brush to spread over grilled meats.

Scotch Bonnets are cute but really hot. Based on my experience with these I would say leave the hot sauce making to the professionals. Or at the very least, wear gloves while working with them. My hands were burning for hours after dicing them.

The solution to the burning? Hand sanitizer. Because I didn’t use actual piri piri peppers (an African pepper), the sauce tasted a little different than the original, but still quite good.

Piri Piri sauce goes great with chicken, but I wasn’t able to find a recipe that I liked, so I just used a smoked paprika marinade and roasted the chicken, and made a portuguese side dish, Peixinhos da Horta, deep-fried green beans. The recipe for the green beans and the piri piri both come from Leite’s Culinaria.

Deep Fried Green Beans

  • 1/2 pound green beans, cleaned and blanched.
  • 1/2 cup flour
  • 1/2 cup water
  • 1 egg
  • 1/2 tsp baking powder
  • salt
  • oil for frying


  1. Combine the flour, water, egg, baking powder and salt in a bowl. Mix until smooth.
  2. Dip green beans in batter, cover completely.
  3. Fry in 350 F oil for 3 to 4 minutes, turning the green beans to make sure they brown evenly.

I also made Pasteis de Nata, using this recipe, but they were an epic baking fail. The recipe says to bake them at 300 F for 15, but after 15 minutes they weren’t even close to done. I bumped the temp up to 350 for another 15 minutes, still not enough. The custard never set, and the puff pastry was barely cooked through. I think they need to be baked at at least 400 F to get that caramalized top. One recipe I found after the disaster even said 550 F. I will try again, as the custard itself tasted great. And honestly, ordering more than one of these in a restaurant is a little embarrassing, but I could eat at least 10 all to my self.  At least.

Trying out different portuguese recipes was a lot of fun. Thanks to Casey for organizing the event. Be sure to check out her blog on June 1oth to see what everyone else made!