Guess what I saw at my favorite Korean grocery store Han Ah Reum?

This is so cute I promise! See this marshmallow Hello Kitty peeking out from the side of the box? When I saw it, I have to say, I was tempted to buy it because it was the last piece. I’m sure a lot of little girls (or maybe big girls like me, hahaha) had to have one or two!

See? Sweet indeed!!!

So here’s the deal, Dear Hubby loves blueberry pie! And my mom-in-law and sister-in-law are fantastic “bakers”. So when Dear Hubby gets a craving for blueberry pie, I have to make it, from SCRATCH! Well, the pie crust at least! Haha!

Years ago, I had a blueberry pie tutorial session with my SIL before Dear Hubby and I got married so I can get it just the way he likes it! A couple weeks ago, I made a blueberry pie, and here it is before it went inside the oven…

Sorry, no finished product shot! Let’s put it this way, it was so good, we didn’t have time to let it cool, heehee!

Here’s my recipe…

2.5 cups all purpose flour

1 tsp salt

Baking powder

1 stick butter

1/4 c shortening

3 tbsp ice cold water

Filling: 1 can Comstock!

The crust is really easy to make. Just mix all the dry ingredients first. Gradually add bits of butter and shortening. Then mix everything together.  Add water to get it to stick together. To make sure it’s flakey, just don’t over knead it.

Split the dough into two and keep the other half cold inside the fridge. Use a french rolling pin and line the pie pan with the the first half of rolled dough. Add the filling and add a couple slices of butter (and lemon juice if you like it tangy). Roll out the other half of the dough and cover the pie with this half. Brush the top with egg white and make sure you poke holes on it with a fork to let the steam off! Pop in the oven for 25 mins at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more. That’s it! Enjoy your homemade blueberry pie!

Being pregnant makes me crave for any kind of food like crazy these days. When my friend Kaye told me about this meatball & spaghetti dish, I wanted it right there and then. Unfortunately, I din not have the energy to go all the way to Queens to indulge on my craving. Fortunately, Kaye gave me her recipe, and with the added help of Marcella Hazan’s Essentaials of Classic Italian cooking, I was able to conquer my craving by dinner time! Haha!

Here’s my interpretation:

Meatballs
1 slice white bread
1/3 cup milk
1 lb ground beef
t tbsp onion
1 tbsp chopped parsley
1 egg
1 tbsp EVOO
3 tbsp parmesan cheese
nutmeg
salt
pepper
bread crumbs
vegetable oil

1. Soak bread in milk. Add to ground meat and all mix all remaining ingredients except bread crumbs and vegetable oil together.
2. Shape into meatballs and coat with bread crumbs.
3. Fry in vegetable oil until browned. Set aside.

For the sauce, I made a simple tomato sauce with vegetables…

1 tbsp vegetable oil
3 tbsp butter
1/2 chopped onion
2 stalks chopped celery
1 c chicken or beef stock
salt
pepper
nutmeg
thyme
rosemary
basil
bay leaf
1 can plum tomatoes
1 can tomato paste

1. Put the oil, butter and chopped onion in a pot. Stir until onion becomes translucent. Add chopped celery and carrot.
2. Add stock, nutmeg, thyme, rosemary, basil and bay leaf and simmer.
3. Add tomatoes and tomato paste. Season with salt and pepper. If you want it a little sweet, add sugar to taste.
4. Simmer until all the flavors meld together. Add meatballs. Simmer for a couple more minutes.
5. Serve on top of spaghetti and top with parmesan cheese and fresh basil.
6. Enjoy!