This Thursday, the Minneapolis Institute of Art held a “Bike Night” were cycling was celebrated with music, drink and art. But first, before Warhol, Oldenberg and Lichtenstein teased my eyes in the modern wing, I had my very first Pimm’s Cup.

Pimm’s is an odd thing, here in the US we don’t really know what a Pimm’s Cup is, and less so, what Pimm’s  itself is.  Well, it’s a full bodied, fruit, spicy liqueur; it is red and it is delicious.  The story goes like this….

Long ago in London, a man named James Pimm owned a famous oyster bar right in the center of town, where men came to slurp down briny deliciousness and toss back a few slugs of gin. But according to Pimm’s legend, that gin was pretty miserable, so James concocted something else. His “House Cup” of fruit infused liqueur and quinine (tonic) was so popular, it soon earned the nickname “Number 1 cup” in London and thus, the Pimm’s Cup was born.

Over the course of nearly 200 years, the Pimm’s people have developed six different flavors. Pimm’s No. 1 is gin based, Pimm’s No. 2 scotch, 3 brandy, 4 rum, 5 rye whiskey and finally, invented in during the psychedelic 60’s, the vodka based Pimm’s No. 6.  Today, only Pimm’s No. 1 enjoys wide spread consumption; 6 is still around in small batches and 3 has been altered for a Pimm’s Winter Cup Cocktail.  The PWC has orange peel somewhere in the mix, and therefore holds no interest for me.

Here in the States, (across the pond from Mr. James Pimm’s establishment) we savor our Pimm’s Cup in the summer months when its fruit and sparkle protects us against the July heat. Careful, these babies go down fast.  This recipe is slightly different than the one found on Pimm’s website, but it sounds way tastier to me. I generally prefer my cocktails without strawberries.

Minnesota Pimm’s Cup (Serves Six)
6 oz Pimm’s No. 1
3 oz Hendricks Gin
Sparking Lemon Soda
Soda Water
2 Cucumbers sliced lengthwise
6 Sprigs of mint
6 Lime wedges
Ice

Now, you can do this individually, or in a jug. Individually, set up each glass with ice, a cucumber slice and a sprig of mint.

Then add one shot of Pimms and half a shot of Hendricks to each cup.  Top with lemon soda and soda water for the level of sweetness you like. Finally, squeeze a good bit of lime over the top and your good to go!

If you want to mix up a batch, just add it all to a jug, reserving the cucumber, mint and lime for each cup.

After my thursday experience with Mr. Pimm, I was quite infatuated and thankfully so was my mother. This weekend, Mom and I sipped our second Pimm’s Cup cruising on the St. Croix River under the hot hot July heat.

Bluebarb equals rhubarb plus blueberries and it is quite possibly my favorite pie. Apple is also high on the list, and pumpkin…I just really like pie. And what better way to use the fruits of summer?

A Little Bit About Rhubarb

The sour, stalky rhubarb is actually a vegetable, though I have never heard of a savory recipe using rhubarb that doesn’t make my lips pucker. Reading more about the plant, I was hopping to discover it as a secret nutrition powerhouse, but it only offers a meager amount of vitamins C and A. The addition of  blueberries to the ‘barb boosts both the antioxidant and vitamin C concentration in the pie.

However rhubarb is not totally worthless (besides being delicious of course).  The ancient Chinese commonly used rhubarb to induce vomiting. Centuries later, in Europe during the fifteen and sixteen hundreds rhubarb in dried form sold for similar medicinal purposes for ten times the price of cinnamon and double that of opium. And I only pay a dollar for it at the farmers market. Lucky me!

Photo by SmittenKitchen

Yesterday Marshal brought me a bundle of rhubarb from the farmers market and asked very nicely if I would make him a pie. He also brought sunflowers and a dashing smile, just to sweeten the deal. I happily complied.

Bluebarb Pie (Recipe adapted from Cooks Illustrated)

2 1/2 cups all purpose flour
1/2 cup fine or medium ground cornmeal
1 teaspoon salt
2 tablespoons salt
7 tablespoons crisco cut into pieces (I know, I know, but its great)
11 tablespoons cold butter cut into pieces
10 tablespoons ice water

2 teaspoons vegetable oil
1 or 2 bunches rhubarb (1-2 lbs) edges trimmed of gross bits, cut into 1- inch size pieces (5-6 cups)
1 pint blueberries
3/4 cup sugar plus a bit for dusting the top crust
3 tablespoons arrowroot ( a white powder found in the spice section)
Pinch o salt
1/2 teaspoon vanilla extract
1 egg white, beaten

Grab a nine inch pie pan and set the oven to 500 (scary, but the temp comes down right away)

1. This dough is very versatile. Keep some in the freezer for a spur-of-the-moment tart, crostata or pie . The addition of the cornmeal adds a welcome counterpoint texture to the smooth fruity insides. Pulse dry ingredients in the bowl of a food processor, till mixed. Add crisco and pulse until flour mixture looks like sand that’s about ready to make a castle, or about 5 seconds. Next add butter and blend with 12 1-second pulses.  The butter should be cut into the flour in blobs no bigger than small peas. Dump dough into large mixing bowl and sprinkle ice water over top. Press dough together with a spatula or your hands until it forms a ball. Divide dough into two parts, flatten each into 6 inch discs and refrigerate.

2. Heat the oil in a large sauce pan until very hot, then toss in rhubarb. Get ready! It’s going to sizzle and smoke! Add 1/4 cup of the sugar and cook until rhubarb has released most of its liquid but is still firm, roughly five minutes. Set in the fridge to cool.

3. Its time to roll out the dough! Take one of the discs out of the fridge and flour your work surface.  Now proceed to roll it out, adding as much flour as you go. It helps to rotate and turn the dough over as you work, that way it will be easier to plop in the pan.  Roll until dough is a fourth of an inch thick then place it in the pan, and put the pan in the fridge to keep the dough chilled.

4. Combine remaining sugar (plus more if you want a sweeter inside), arrowroot and salt in a small bowl. Now go fetch the cooled rhubarb and combine with blueberries in a large mixing bowl. Sprinkle sugar mixture over the fruit and gently mix, then pop the whole mess into the pie pan.

5. Proceed to roll out the other piece of dough. Gently slide it over the pie and trim off excess around the  edge, leaving enough to make a tasty crust. Now roll edge dough under and press with a fork to seal. Create 8 slices in the top to allow steam to escape.  Brush pie with beaten egg white and sprinkle with remaining tablespoon of sugar.

6.  If you’re afraid there is just too much goodness inside, place pie on a cookie sheet to catch any spills. Now its time to get this bad boy in the oven. Immediately lower the temperature to 475 and bake for 25 minutes, until crust is lightly golden. Then lower temperature again to 375 and continue to cook until fruit bubbles through the slits.

7. Wait as long as you possibly can to eat it. Shoot for a few hours. Seriously, its better when it doesn’t scald you. Oh, lastly, make sure you have good vanilla ice cream on hand!  Happy eating!

Its been a long weekend of meat, grilling and more meat. I want to eat something as far away from barbecued ribs as possible. (Although the four our grill process produced a fantastic result, but I’ll get to that later). Its time for a light summer dish, fresh and roasted vegetables over fresh pasta. And as the days roll by, the tomatoes just keep getting sweeter. I made this first in the spring when English peas were in high season, so last night I adapted it to the ingredients available this weekend at the farmers market.

Raw and Roasted Veggie Pasta

Fusilli Pasta
Bell Peppers
Zucchini
Summer Squash
Sweet peas or shelling peas
Tomatoes (separated in to two batches)
Basil
Italian Parsley
Olive oil, Salt, Pepper, crushed red pepper

Back in the spring, sitting in Erica’s tiny hot kitchen, we spent a lazy hour speaking in accents, sipping our wine and chopping vegetables. Recounting the story the next day, my mother insisted I pass along the recipe. I think recipes in their original form are fun, and so I included my email via blackberry from aboard the El heading downtown.  The bolded words are ingredients updated for the current season.

I can’t recall the pasta’s name exactly, but I want to say Fusilli, anyway, something short and twisty.

Roast the peppers, Zucchini, Summer Squash and tomatoes with olive oil, salt and pepper. While that is happening, boil water for pasta. Shell or chop in pieces and blanch snap peas. Chop up raw tomatoes and reserve. Julliene basil, chop parsley.

When pasta and roast veg are done, toss the veg and the pan juices with the hot pasta. Add peas, fresh tomatoes and herbs. Top with a dash of olive oil, ricotta salata, crushed pepper flakes ( if you want ) and of course, salt and pepper!

Its clearly a throw together meal. But it has some serious health and history value. And on a detox week, whats better than that.

Benefit 1: Taking advantage of the season! The riper the tomato, the higher level antioxidants in its flesh = the more cancer-lickin’, heart helping properties within. And let’s face it, those tomatoes we Minnesotans get in January are simply not ripe nor tasty.

Benefit 2: All these veggies are full of vitamins, especially A, and C. Dig in to fortify your eyesight,  boost your immune system and even keep your babymaking parts healthy.

Benefit 3: You get to experience Ricotta Salata cheese, the more complicated step brother of regular ricotta. Ricotta, meaning “recooked” is made from the left over whey from producing a cheese like provolone. That whey is collected  and recooked to form a smoother, creamier version of American cottage cheese. Ricotta salata, salata meaning “salted” is first salted then compressed to form a drier, firmer cheese. Its similar to feta in texture. Check back with me later this week, I am going to try to make my own!