Pork Sirloin Tip Roast...and Pumpkin Pie

I wish I could capture smells in a post for you ... because the smells that have filled our apartment tonight have been heavenly - enough to make my paper-writing bearable. And enough to make me forget that we have a pile of dishes to clean up after my culinary adventures. But really... sooo good.

We enjoyed some Pork Sirloin Tip Roast, and are about to enjoy the pumpkin pie that just came out of the oven. Enjoy!

Herb Rubbed Pork Sirloin Tip Roast

1 pork sirloin tip roast

herb rub (see this recipe for a version we tried)

6-8 slices of bacon

Rub the roast all over with the herb rub. Ideally you'd let it sit for a bit, but we couldn't wait. Wrap the roast with the bacon (seals the moisture in, and gives it a great flavor) - secure ends with toothpicks, or wrap with butcher twine - whatever you have. We used toothpicks. Bake in the oven for about 1 hour.

Serve with whatever veggies you like. Unfortunately the brussels sprouts I was saving for this went bad :( so we just had sweet potatoes - oh darn! :) I prepped those just like the butternut squash from the other night. These might have turned out even better than the squash with the spices I chose - nice and crispy on the outside, and soft on the inside.

Here's a glimpse of the goodness that is going to come once it's cooled... (try this recipe).

Strawberry Rhubarb Pie for Jeff

So it's been a while!! There's been a lot going on in the Marcoux household recently. Jeff just graduated from UW with his Master's in Business Administration, and a certificate in Entrepreneurship. Great job babe!!

We also celebrated my sister's graduation from SPU with a degree in Illustration the same weekend! (she's the one on the right, pictured with her roommie and good friend)

So for the joint graduation celebration, I made Jeff's favorite: Strawberry Rhubarb Pie. Ultra-fresh rhubarb, and organic strawberries made this one "the best so far," according to Jeff. :)

Enjoy!!

Strawberry Rhubarb Pie
Courtesy of Smitten Kitten

1 recipe of double-crust pie dough of your choice (I use the Better Homes & Garden version)

3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices

3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny

1/2 cup granulated sugar

1/4 cup light brown sugar

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 cup quick-cooking tapioca

2 tablespoons unsalted butter, cut into small pieces

Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. (I fold my gently into quarters, to transfer it more easily, then unfold it into the pie plate.)

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively. Vent the dough by cutting slits in the top or pricking with a fork several times.

Transfer pie to a baking sheet (don't skip this step...or you'll have a fun oven-cleaning adventure later that evening!). Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.

Transfer pie to wire rack to cool. When full cool (several hours later - if you can wait that long) the juices gel.

Pumpkin Pie

Of course ... How could I forget? :)

So it would be embarrassing for me to admit how many pumpkin pies I've made this season... but frankly, I haven’t heard anyone complaining yet, so here it is.

It's never enough to just make 1 pumpkin pie, plus the Libby's can of pumpkin puree makes 2 (if you get the big cans). So double the pie crust recipe I posted earlier, so you have 2 unbaked pie shells.

This recipe is off the back of the Libby's can, so I'm not being that creative here.

1 ½ cup granulated sugar

2 teaspoon ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground cloves

4 large eggs

1 can (30 oz.) LIBBY'S® 100% Pure Pumpkin

2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk

2 unbaked 9-inch pie shell

Whipped cream (optional – in whose world is whipped cream optional when you’re talking about pumpkin pie??)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes (usually 50) or until knife inserted near center comes out clean. Cool on wire rack for 2 hours (THE HARDEST PART!!!). Serve immediately or refrigerate. Top with whipped cream before serving.

A discussion about pie crust...

Let's chat about crust.

I grew up with homemade crust for every pie we made ... and was disappointed to realize this was not commonplace, and most people were afraid to make their own pie crusts. I understand this task could seem a bit daunting if you aren't used to it, or if you're perfectly content with a *gasp* store-bought crust.

I, for one, have tried numerous fresh & frozen crusts, crust-mixes, and have yet to find an acceptable alternative to making my own. :)

Trust me - once you devote the 15 minutes to making your own crust, you'll never want to go back. (Or if you do, I promise I won't judge you.)

Here's the beloved family recipe, originally from the Better Homes and Gardens cookbook, I believe.

For 1 single-crust pie (i.e. a pie with filling, and no top crust)

1 1/2 cups all-purpose flour (you can use a mixture of regular flour, whole wheat flour, pastry flour, gluten-free flours, whatever you like - you'll just have to adjust for the amount of water added later.)

1/2 tsp salt

1/2 cup shortening (yes, shortening - it makes the crust flakey and delicious.)

4-5 Tbsp COLD water

For 1 double-crust pie

2 1/2 cups all purpose flour

1 tsp salt

2/3 cup shortening

8-10 Tbsp COLD water

Cut in the shortening to the flour/salt with a pastry cutter or fork. Blend until crumbly. Add water, and mix together with a fork. Should come together, and you can finish with your hands. Add more water or flour, depending on consistency.

Turn onto a floured surface, and roll out with a rolling pin. Place in your pie dish, and make the edges look pretty (or not). :) And never buy a pie or crust from the store again...except in an emergency. And then, order from Whidbey Pies, or visit them at Greenbank Farms on Whidbey Island - yum!