Someone please tell me what day and hour it is because I honestly don't know. Last week was sort of this whirlwind of get-on-a-plane, get-off-a-plane, give-a-talk, get-back-on-a-plane, get-back-off-a-plane, meet-new-people, get-back-on-a-plane... and rinse and repeat and so on and so forth. Hence, I have no idea what day it actually is right now! One moment I was in Scotland, then the next in Manchester (UK), and then in Atlanta (Georgia), and then back in California, and my head is still spinning from it all, and I can't really stomach the thought of another long plane ride, like, ever again. Or at the very least, for a few months, please I just want to stay in one place and time zone, thankyouverymuch.
Not to say that the trip wasn't incredibly fun. I love getting away from my daily life every now and then, and even though this was a work-related trip, it still felt like a much-needed vacation. Shaking up your 'normal' routine is so helpful every now and then, and seeing new places and meeting new people is refreshing after endless daysweeksmonths of the office-home-office routine.
The trip wasn't all work-related though. I managed to make it to BlogHer Food in Atlanta on my way back from Europe to the West Coast (you know, cause it's, like, totally on the way), and it was so wonderful to meet so many of you in person and to see those of you I've met before again! The best part of these conferences is being able to put faces to names/avatars, and I always enjoy that. It just makes the whole blogging community much more human and tangible. At BlogHer Food, Tami, Aran, and I gave a panel on "Finding your visual voice," during which I myself learned so much from listening to Tami and Aran speak--I just wish it could have gone on much longer because there were so many things to learn and so many great questions to discuss! For those of you who couldn't make it to BlogHer Food, I believe the audio recording of our presentation should make its way onto the conference website sometime soon, and I'll make sure to let you know when it does.
I'll post more about my trip in the coming week after I sort through my thoughts and photos much more thoroughly--and after my body finally figures out what time zone it wants to be in again! In the meantime, I came home wanting a simple and down-to-earth dessert, something hearty and uncomplicated to ease myself back into the swing of things (and something to accompany the long hours of wading through my email back-log that's built up over the past week or so). Pie, for some reason, always fits the bill of the "homey classic." For the past few weeks, I've been seeing the combination of blueberry and rhubarb together, so I put together this blueberry and rhubarb deep dish pie, with a healthy hint of orange zest and a generous splash of heavy cream. ... and deep dish because you can never get enough fruit into pies. After eating this one--sweet, straightforward, bursting with blueberry flavor and a dash of rhubarb tartness, I have to say that I'm liking the blueberry+rhubarb (aka: "bluebarbberry") combination much better than the classic strawberry+rhubarb! For some reason, blueberry+rhubarb just hits the right balance of sweet and tart and juicy for me in a way that strawberry+rhubarb doesn't.
One last piece of news: desserts for breakfast finally has its own Facebook page! It took a lot of nudging and convincing from friends, bloggers and non-bloggers alike, but now it exists, if that's your preferred mode of keeping up with posts and feeds and news. So 'like' desserts for breakfast on Facebook! Also, now that we have this little Facebook-based space, I want to open it up to you readers, too. Have you made a desserts for breakfast recipe before? Have you photographed it or blogged about it? If so, shoot me an email (s [at] dessertsforbreakfast [dot] com) and tell me about it, and I'll share it on the new desserts for breakfast Facebook page. I'm excited to see what you all have done! :-D
Read on for recipe....
Blue-barb-berry Deep Dish Pie
makes three 4.5" deep dish pies
2 cups AP flour
1/4 tspn salt
2/3 cups butter, cold
6-7 Tbspn ice cold water
12 oz. rhubarb, chopped into small, 1/2" chunks
1 lb. blueberries
freshly grated zest of 1 orange
3 Tbspn orange juice
1/2 cup (100 gr) sugar
4 Tbspn corn starch
1 egg yolk
1 Tbspn heavy cream, and more for serving
1. Combine the flour and salt in a bowl.
2. Using a pastry cutter, cut the cold butter into the flour, until the size of small peas.
3. Gradually add the water, 1 Tbspn at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
5. Preheat oven to 400 degrees F.
6. Remove the dough from the refrigerator and roll it out, about 1/8" thick. Place dough into the pie plates (preferably springform), reserving the leftover dough for the lattice top. Keep the prepared dough cold.
7. To prepare the filling, combine the chopped rhubarb, blueberries, orange zest and juice, granulated sugar, and corn starch in a bowl.
8. Spoon the filling into the pie crusts. Top with cut strips of pastry.
9. Whisk together the egg yolk and 1 Tbspn of heavy cream. Brush the egg wash lightly over the lattice crust. Sprinkle generously with turbinado sugar.
10. Bake for 400 degrees F for about 45 minutes. If the tops start to get brown, around 30 minutes, place a layer of foil over the pies and continue to bake until the rhubarb is cooked through.
11. Remove and let cool. Serve with a splash of heavy cream.