WHOLE WHEAT SPINACH AND FETA PIE - PIE AUX ÉPINARDS, À LA FÉTA ET À LA FARINE COMPLÈTE

I like to think that we've got a plan, so let's stick to it. That said, once we've stuck to it, we're allowed as much improvisation as anyone cares to indulge themselves in.
- Guy Ritchie

Cooking and improvising go hand in hand. The preparation of meals is far from being a stress-free activity, thus in order to carry out that task properly and be in control of the situation during moments of pure adrenaline rush, one needs to be highly resourceful, endlessly witty and extremely flexible. In the kitchen, many things can go awfully wrong or turn out contrarily to what you've expected. Consequently, last-minute decision taking, fast thinking and inventiveness are a necessity at all times, or else you'll panic and everything will go terribly pear-shaped. Besides, it is more fun not to systematically depend on derectives, rely on written formulas and follow them to the letter as fierce self-reliance unleashes your aptitude for brilliancy.

Of course, in pursuance of versatility, fluidity and creative emancipation, a cook must possess a basic knowledge of culinary techniques (master principles and practices, acquire essential skills and know how recipes work by understanding their structure), learn about ingredients and their roles as well as properties (how they taste, with what they can be or can't be paired, etc...), be open-minded as well as adventurous and love to experiment. The key to liberty, virtuousity and dexterity lies within exercise, perseverance and courage. So before you throw the towel and declare that it is impossible to reach this level of adroitness, remember that nothing comes without effort and that great art requires suffering. In life, nothing is free.

Stovetop geniuses have the capacity to quickly and easily assemble amazing dishes even when all hell lets loose in their headquarters and disaster is about to strike. Problems don't appear to affect them and they seem to invariably find a solution to each of them. Similarly to a surfer, a cuisinier confronts the tallest waves of tension with confidence and he/she rarely fails to overcome them by virtue of his/her composure and cool attitude...

Some of us were fortunate to be raised in homes where family members craftily prepared food simply by using their imagination. We consider it a blessing as thanks to those extraordinary individuals, we were introduced to the joys of cooking instinctively and had the possibility to gain a solid erudition just by observing them at work or by playing the apprentice chef or the helpful commis.

As a child and teenager, I used to hover a lot around my grandmothers' and mother's kitchens. These welcoming and soothingly warm rooms were the nevralgic center of their homes and it felt good to hang out there,  because they smelled wonderful and that's where company was to be found. As far as I can remember, I was always attracted to this area of the house/apartment like a moth to a flame. I could not resist sitting at the table and looking at what was happening around the range oven or stirring the pans' contents as well as having a quick taste of the yummy fare surrounding me whenever my granny and mum turned their backs. Over the years, I have swallowed an immense amount of precious information which cannot be found in books and which I constantly put to use on a daily basis.

In the abstract art of cooking,
ingredients trump appliances,
passion supersedes expertise,
creativity triumphs over technique,
spontaneity inspires invention,
and wine makes even the worst culinary disaster taste delicious.
- Bob Blumer

Cooking requires confident guesswork and improvisation-- experimentation and substitution, dealing with failure and uncertainty in a creative way.
- Paul Theroux

My gastronomic experience has helped me become a dautnless foodie who can face catastrophes and flops without flipping out excessively or being paralized by confusion and the terror of failure. I have solid nerves and more than one trick in my hat. Well, that's maybe not 100% accurate (I'm embellishing things a little here). Nobody's perfect and I'm not a saint, therefore I cannot solemnly promise/gurantee that I won't throw a fit every now and then, fling things across the kitchen, swear like a sailor or behave like a tantrummy diva if difficulties arise (I get easily hot and bothered - LOL). Anaway, despite my occasional loss of temper and moody behaviour, whatever may happen, I'll always find a way out of the painfuland uncomfortable position I am in.

No later than two weeks prior to writing this article, while I was concocting "Spanakopita", a last-minute complication forced me to drastically change my plans. Unfortunately, my store-bought yufka (I make my own when I have enough time on my hands) had an unpleasantly and suspiscious sourdoughyy odor which alarmed me. After some serious pondering, it is with a heavy heart that I decided chuck it in the dustbin (I hate spoiling food and nearly never get rid of anything). Once that was done, I had to come up with an alternative dish. In less than 60 seconds I found the perfect replacement for the inedible phyllo dough and concocted a wholemeal shortcrust pastry in a jiffy. So, for supper that Friday night, instead of Greek börek, "Whole Wheat Spinach And Feta Pie" landed on the menu. Luckily, my sagacity saved the evening, and P. greeted my creation with a beaming smile and sparkling eyes (how rewarding!).

This remarkably luscious, refined tasting, comforting and healthy (rich in fiber, calcium, iron, vitamin A, folic acid, omega-3 fatty acids, protein, zinc, magnesium, etc...) savory treat can be eaten warm or cold, depending on the season, and the leftovers can be stored in the refrigerator (up to a week) as well as frozen (up to a month) and turned into a much welcomed easy/lazy dinner for knackered workers. Superfood with gusto!

P.S. Next week and for a few days only, I'll be absent from the net (blog & social media), so don't worry if I don't visit your blog, leave a comment on your last post or show any sign of life on either Facebook or Twitter...

Whole Wheat Spinach and Feta Pie
Recipe by Rosa Mayland, October 2012.

Serves 4-6/makes a 24cm pie.

Ingredients For The "Whole Wheat Shortcrust Pastry":
380g Whole wheat flour
1 2/3 Tsps Fine sea salt
100g Lard, cold & cut into small cubes
90g Unsalted butter, cold & cut into small cubes
Enough water to blend (~90-100ml)
1 Beaten egg, for glazing the top of the pie
Ingredients For The "Filling":
1 Tbs Olive oil
3 Medium onions, chopped finely
4 Cloves garlic, chopped finely
1 1/2 Tsp Dried dill
600g Frozen spinach, thawed, squeezed dry and chopped finely
3 Eggs (~63g)
250g Ricotta
250g Feta, finely chopped
50g Mature Gruyère,  cut into small cubes
Pepper, to taste
Salt, to taste

Method For The "Shortcrust Pastry":
1. Sift the flour and salt into a bowl/bassin.
2. Add the lard and butter. Rub between the fingers until the mixture is flaky.
3. Pour in the water, gradually, while continuously cutting and stirring with a knife (stop adding water when the dough is stiff - it should not be sticky or wet). Gather up into a soft ball and place it in the fridge while you prepare the filling.
Method For The "Filling":
4. In a hot frying pan/skillet, add the oil and chopped onion. Fry until translucid.
5. Add the garlic and dill. Cook for another minute.
6. Add the spinach and stir-fry for about 5 minutes.
7. Put the mixture in a big bowl and let cool completely.
8. Incorporate the eggs, ricotta, feta and Gruyère to the spinach mixture.
9. Salt and pepper to taste.
Method For "Assembling The Pie":
10. Heat the oven to 200°C (400° F).
11. Roll out 2/3 of the pastry and line the base of a 24cm (9 1/2 inches) pie plate.
12. Fill with the spinach mixture and brush the edges of the pastry with water.
13. Roll out the remaining dough (1/3) and cover the pie.
14. Press the edges of the pastry to seal and trim off the excess.
15. With the remaining pastry, decorate the pie top as desired (leaves, flowers, et...).
16. Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg
17. Bake for about 40 minutes, until the pastry is crisp and golden.
18. Serve.

Remarks:
You can also make your pastry with plain flour or your filling with fresh spinach and replace the feta as well as the Gruyère by any other cheese of your choice.

Serving suggestions:
Cut into wedges and serve hot or cold with a crisp green salad or a tomato salad.
This pie is perfect for taking on picnics or to potlucks.

Pie Aux Epinards, A La Féta Et A La Farine Complète
Recette par Rosa Mayland, octobre 2012.

Pour 4-6 personnes/1 pie de 24cm.

Ingrédients Pour La "Pâte Brisée A La Farine Complète":
380g de Farine complète
1 2/3 CC de Sel de mer fin
100g de Saindoux, froid et coupé en petits dés
90g de Beurre non-salé, froid et coupé en petits dés
Suffisamment d'eau froide afin que la pâte forme une boule (~90-100ml)
1 Oeuf battu, pour glacer le dessus du pie

Ingredients Pour La Garniture":
1 CS d'Huile d'olive
3 oignons moyens, hachés finement
4 Gousses d'ail, hachées finement
1 1/2 CC d'Aneth séchée
600g d'Epinards congelés, décongelés, essorés et hachés finement
3 Oeufs (~63g)
250g de Ricotta
250g de Feta, hachée finement
50g de Gruyère salé, coupé en petits cubes
Poivre noir moulu, selon goût
Sel de mer fin, selon goût

Méthode Pour la "Pâte Brisée A La Farine Complète": 
1. Tamiser la farine et le sel dans un bol.
2. Ajouter le beurre, puis frotter la farine et le beurre entre les doigts afin d'obtenir un mélange qui ait une texture sabloneuse.
3. Verser l'eau, graduellement, tout en mélangeant bien (ne plus ajouter d'eau quand la pâte atteint la bonne consistance -ni trop mouillée, ni trop collante). Former une boule puis la mettre au frigo pendant que vous préparez la garniture.
Méthode pour la "Garniture":
4. Dans une poêle chaude, ajouter l'huile et l'oignon haché. Faire revenir en remuant constamment jusqu'à ce qu'il soit translucide.
5. Ajouter l'ail et l'aneth. Faire revenir pendant une minute.
6. Ajouter les épinards et faire cuire pendant environ 5 minutes, tout en remuant régulièrement.
7. Mettre le mélange dans un grand bol et laisser refroidir complètement.
8. Incorporer les oeufs, la ricotta, la feta et le gruyère.
9. Saler et poivrer selon goût.
Méthode Pour "Assembler Le Pie":
10. Chauffer le four à 200 ° C.
11. Etaler 2/3 de la pâte et foncer la base d'un plat à pie de 24cm de diamètre.
12. Remplir avec la garniture et mouiller les bords de la pâte avec de l'eau.
13. Etaler la pâte restante (1/3) et couvrir le pie.
14. Appuyez sur les bords de la pâte pour les sceller et couper l'excédent de pâte.
15. Avec la pâte restante, décorer le dessus du pie comme vous le souhaitez (feuilles, fleurs, et ...).
16. Piquer le couvercle de pâte afin de permettre à la vapeur de s'échapper et glacer le dessus avec l'œuf battu.
17. Cuire au four pendant environ 40 minutes, jusqu'à ce que la pâte soit dorée et croustillante.
18. Servir.

Remarques:
Vous pouvez également fabriquer votre pâte avec de la farine ordinaire et faire votre garniture avec des épinards frais ansi que remplacer la feta et le Gruyère par un autre fromage de votre choix.

Suggestions d'accompagnement:
Couper en tranches et servir chaud ou froid avec une salade verte ou une salade de tomates.
Cette tarte est parfaite pour prendre en pique-nique ou pour offrir lors de soupers canadiens.

CAROB SHOOFLY PIE - PIE À LA CAROUBE

I've always been a big lover of pies. Having been born into an Anglo-Swiss family this pastry has never been unknown to me. As a matter of fact our table was regularly graced by pies of all kind...

Since I have English roots the pies that we ate were exclusively of the British kind. The ones my mother and gradmother made were mostly composed of fruits (apple pie, black currant pie, gooseberries pie, lemon meringue pie, etc...) or meat (steak & kidney pie, pork pies, etc...). American pies were unknown to us and it is only when I started baking for myself and developping a strong interest for the US cuisine as well as it's culture that I ate my n°1 New World pie. Conquered by this land's baked goods I broadened my culinary horizon by preparing more of them (pumpkin pies, pecan pies, sweet potato pies, cream pies, etc...).

It has to be said that with ferociously monarchy-worshipping and patriotic grandparents who entertained that very typical old-fashioned and unreasonable British chauvinist thought pattern (that thankfully only a small bunch of people entertain in the UK) and parents who had a bad conception of America (mainly politically and usually in a narrow-minded manner - lumping everybody in the same group) there was no way I would have come any close to the wonderful gastronomy of this country (we did eat homemade hamburgers, though LOL). In both my house and my grandparent's America was a taboo subject.

Anyway, I might share the same blood as my family and be proud to have English origins, but I am far from having such stubborn, conservative and bigoted opinions. Great Britain's kingship and colonial history means nothing to me - I despise it - and I refuse to judge an entire nation by it's leaders. I know better than that...

Since the tender age of 6 I have fed a passion for the USA. It started when I began reading the cartoon book Yakari and when my admiration for Native Americans was born. Then, it grew a little bigger as I began discovering Heavy Metal music and became besotted with my favorite bands whose musicians I worshipped. Finally it reached a higher level when I embarked on my culinary journey in 1998 and discovered the world of blogging in 2003.

Being a foodie and feeding an interest for all things cultural that are linked to the States it is quite naturally that my knowledge of traditional American food expanded with the years. Not only do I love surfing on US blogs, but I also appreciate reading cookbooks by writers/bakers/cooks hailing from the "Land of Opportuinity" and being in contact with people who come from this part of the world as generally they are far more laid-back, easy-going and accessible than the Swiss folks. That is how I read about "Shoofly Pies" for the first time.

I find the name of that pie, it's origin as well as it's composition very intriguing. So after years of promising myself that I would try making it I finally transposed my wishes into reality and created my own "Shoofly Pie" recipe.

This molasses pie comes from the Pennsylvania Dutch who are descendants of Germanic emigrants originating from Southwestern Germany and Switzerland, but it is also rooted deep into the Southern culinary traditions. Apparently it holds it's name from the fact that it attracts flies that have to be "shooed away". This speciality shares simiarities with "Montgomery Pie", another Pensylvanian treat that varies very slightly in it's composition (lemon juice added to the molasses filling and instead of being topped with crumble it is garnished with buttermilk cake batter).

Traditionally this pie is made with sugar cane molasses, but as I love breaking the rules I decided to try something different and original. My version of "Shoofly Pie" can be quite surprising, yet it isn't extremely different to the original one.

Instead of making the filling with that backstrap by-product sugar beet or sugar cane which has quite a strong, tangy, spicy and bitter flavor I used carob molasses which has a milder, fruitier and sweeter aroma. This thick brown uncrystallized syrup is made by soaking milled carob pods (fruits from the carob tree) in water and then reducing the extracted liquid.

This fruit which is quite popular around the Mediterranean Sea (it is native of that region) can be employed as a sweetener, to make refreshing drinks, delicious spreads, cakes and desserts. It is very versatile, healthy, contains no fat, is rich in iron, calcium and nutrients.

During the 1970's it was used as substitute for chocolate. But, we all know that it is a terrible error to make a parallel between carob and cacao. Fistly, there is NO replacement for chocolate and secondly, carob has a flavor of it's own. If you expect it to taste like chocolate then you will be bitterly disappointed and will have a negative impression of it. It is for that reason that the tragic misuse of carob led people to hate and criticize it violently (I bet some of your still shudder with revulsion at the memory of eating those carob brownies that your hippy mom made LOL). I find that so sad as carob is such a valuable as well as unique product that cannot be compared to anything.

I am so glad to have integrated that delicacy into my "Carob Shoofly Pie" as it could not have been sublimed in a better fashion. I am particularly fond of the divinely earthy, nutty, slightly tangy, complex and delicate date-like fragrances the carob molasses confers to the pie.

The filling is marvelously gooey as moist, the flaky (no wet bottom here) crust's salty note contrasts remarkably well with the pie's overall sweetness and the crumble add's a perfect touch of spiciness and crispiness to the whole. What an amazing combination!

Needless to say that the "Carob Shoofly Pie" devoured hastily...

~ Carob Shoofly Pie ~
Recipe by Rosa @Rosa's Yummy Yums 2011

Makes one 23cm (9 inch) pie.

Ingredients For The "Pastry":
300g Plain white flour (no self-raising flour)
1 Tsp Fine sea salt (you can add 1/2 Tsp more if you like the taste of salt)
150g Unsalted butter (or 100g Unsalted butter & 50g Lard)
~ 80 ml Water
Ingredients For The "Filling":
1 Cup (480g) Carob molasses
1 Big Egg
3/4 Cup (180ml) Milk
1 Tbs Cornstarch
Ingredients For The "Crumbs":
1 1/2 Cups (190g) Flour
1/2 Cup (120g) Light brown sugar
2 Tsp Cinnamon
1/4 Cup (60g) Unsalted butter
3 Tbs Water

Method For "The Pastry":
1. Sift the flour and salt into a bowl/bassin.
2. Add butter and rub between the fingers until the mixture is flaky.
3. Pour in the water, gradually, while continuously cutting and stirring with a knife. Stop adding water when the dough is stiff. It should not be sticky or wet. Gather up into a soft ball and place it in the fridge while you prepare the filling.
4. Preheat the oven to 190° C (375° F).
5. Roll out the pastry on a lightly floured surface to a 33cm (13 inch) round.
6. Line your buttered 23cm (9 inch) pie dish with the pastry and trim the edges, then crimb them decoratively. With a fork prick the bottom of the pie.
7. Place in the freezer for about 10 minutes.

Method For The "Filling":
8. Meanwhile mix the milk together with the cornstarch (to dissolve it), then add the molasses and the egg. Set aside.
Method For The "Crumbs":
9. In another bowl combine the flour, sugar and cinnamon.
10. Add the butter and work it into the flour with a pastry blender. Add the water and continue the process until you obtain a crumbly mixture.
11. Pour the molasses mixture into the pie crust and spoon the crumbs on top of it.
12. Bake for 40 minutes.
13. Let cool on a wire rack.

Remarks:
Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy.
Be careful not to add too much water as the pastry should not be stick to the touch.
While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry.
You can replace the carob molasses by any other molasses (apple, grape, pear, pomegranate or sugar cane molasses).

Serving suggestions:
Serve warm or at room temperature with a dollop of whipped cream.

~~~~~~~~~~~~~~~~~~~~~~

~ Pie A La Mélasse De Caroube ~
Recette par Rosa @Rosa's Yummy Yums 2011

Pour un pie de 23cm.

Ingrédients Pour La "Pâte Brisée":
300g de Farine blanche/fleur
1 CC de Sel de mer fin (ajouter 1/2 CC si vous aimez votre pâte un peu salée)
150g de Beurre non-salé, coupé en petit dés (ou 100g de beurre + 50g de saindoux)
~ 80ml d'Eeau très froide ou assez afin que la pâte forme une boule
Ingrédients Pour La "Garniture":
480g de Mélasse de caroube
1 Gros Oeuf
180ml de Lait
1 CS de Maïzena
Ingrédients Pour Le "Crumble":
190g de Farine blanche
120g de Sucre brun clair
2 CC de Cannelle en poudre
60g de Beurre non-salé
3 CS d'Eau

Méthode pour la "Pâte Brisée":
1. Tamiser la farine et le sel dans un bol moyen.
2. Ajouter le beurre et frotter la farine et le beurre entre les doigts afin d'obtenir un mélange qui ait la texture sabloneuse.
3. Verser l'eau, graduellement, tout en mélangeant bien (n'ajoutez plus d'eau quand la pâte aura atteint la bonne consistance/ni trop mouillée, ni trop collante). Former une boule puis la mettre au frigo pendant que vous préparez la garniture.
4. Préchauffer le four à 190° C.
5. abaisser la pâte sur une surface farinée afin d'obtenir un rond de 33cm.
6. Garnir le moule avec la pâte et couper les bords, puis créer des motifs décoratifs. Avec une fourchette piquer le fond.
7. Mettre la pâte 10 minutes au congélateur.

Méthode Pour La "Garniture":
8. Pendant ce temps préparer la garniture. Mélanger ensemble le lait et la maïzena (elle doit être complètement dissoute) et ajouter la mélasse et l'oeuf. Mettre de côté.
Méthode Pour Le "Crumble":
9. Dans un autre bol, mélanger la farine avec le sucre et la cannelle.
10. Ajouter le beurre et sabler du bout des doigts. Ajouter l'eau et sabler à nouveau afin d'obtenir un crumble.
Méthode Pour La "Cuisson":
10. Verser la préparation à la mélasse dans le fond du pie et saupoudrer le dessus avec le crumble.
11. Cuire pendant 40 minutes.
12. Laisser refroidir sur une grille.

Remarques:
Soulevez toujours la farine lorsque vous la frottez avec le beurre: ç a apporte de l'air au mélange.
Faites bien attention de ne pas ajouter trop d'eau à votre pâte. Elle ne doit pas être collante.
Pendant que vous mélangez l'eau au mélange farine/beurre, ne la travaillez pas telle une pâte à pain, autrement votre pâte sera dure, élastique et pas manipulable du tout car vous aurez libéré le gluten contenu dans la farine.
Vous pouvez remplacer la mélasse de caroube pour la mélasse de votre choix (pomme, raisin, poire, grenade ou mélasse traditionnelle).

Idées de présentation:
Servir tiède ou à température ambiante avec un peu de crème fouettée.