Fat Friday - Aunties & Uncles

This Fat Friday was actually a Saturday morning Brunch, but since it was so delicious, I thought I should share. And, to be truthful, we probably went to Aunties & Uncles well over five months ago, and it would be hard to remember what we had if it weren’t for my trusty camera. You know what they say, “A picture is worth a thousand words….” END POST.

Just kidding…

If you’re anything like Matt and I, you know that some of the best brunch places are little diners hidden away on side streets, ones you would pass by without giving a second glance. But if you’re also like us, then you might read food reviews and chat about food with all your friends, and hence end up finding out about these tucked away little treasures. Such was our experience with Aunties & Uncles.

Located by College and Bathurst, on a side street called Lippincott, Aunties & Uncles looks small and quaint from the outside, and when you step inside, you wonder how long the wait will be, seeing the main floor tables packed with families and couples and friends. But what we didn’t know was that there is also a second floor, with empty tables just waiting for us. So while I’ve been told the wait time for a table can be quite lengthy, especially on a busy Saturday or Sunday morning, we were lucky to be seated within 15 minutes. And the décor is ever-so-kitschy and that just makes the whole experience that much more enjoyable.

As for the food, well, we were not disappointed! I ordered the Croque Monsieur, not only because it sounded wonderful, but ever since learning about Julia Child’s version, I have always wanted try it. What wouldn’t you enjoy about black forest ham and Swiss cheese grilled on a challah? Needless to say, every bite was heavenly, and yes, it made for a great brunch. I ordered mine with a side of hash browns, but you could also choose the potato or green salad, but I so love hash browns, so it had to be them.

Matt ordered his standard brunch, a true sampling of a brunch establishment: scrambled eggs, bacon, hash browns, and toast. His favourite was probably the toast – a sesame seed challah, but he said the hash browns had great flavor, too.

UPDATE! 

So, I began writing this post about 2 months ago, I’m sure, but we just visited Auntie’s and Uncles AGAIN this past Sunday with Diane while she was in town. We did wait a little longer for a table this time, probably because we were three people instead of two. While Matt had the same dish, Diane and I searched the menu for something different. She ended up ordering the cinnamon French toast, served with a poached pear, while I ordered the daily special – thin strips of roast beef, home fries, scrambled eggs, and toast. It was nice to have something a little different than bacon for breakfast, and we all agreed, the food was worth the wait. 

Recipe #30: Strawberry Rhubarb Pie

So, according to my calendar, we are well past week 30. In fact, we are in the middle of week 44, which means I’m a few posts behind on my goal to post a new recipe each week. It’s not that I haven’t cooked a new recipe each week (or sometimes two one week, none the next), it’s just that I have them all stored on my computer waiting to be shared. But no time like the present to get them out there. Hope you like food pictures and recipes.

Remember a few months back when I posted the recipe for the meat (and more meat) lasagna?  I made it for my birthday in June, and for dessert, instead of a cake, I made this pie. It was summer, after all, and strawberries and rhubarb were in season, and a pie is a perfect way to enjoy them. You can buy a pre-made crust to make the job easier, but I decided to make my own.

It might seem like a lot of work and rather time consuming to make this pie, but there’s something about a homemade pie that just makes dessert worth it. Top it off with some vanilla ice cream, and that’s what I call a happy birthday.

INGREDIENTS

CRUST

12 oz. (2-2/3 cups) unbleached all-purpose flour; more for rolling

2-1/2 tsp. granulated sugar

3/4 tsp. kosher salt

4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces

4 oz. (1/2 cup plus 1 Tbs.) cold vegetable shortening, cut into small pieces

FILLING

4 cups 1/2-inch-thick sliced rhubarb (about 1-1/4 lb.)

1 lb. strawberries, hulled and sliced 1/2 inch thick (about 2-1/2 cups)

1-1/2 cups plus 2 Tbs. granulated sugar

1/4 cup plus 1-1/2 Tbs. quick-cooking tapioca

2 Tbs. fresh orange juice

1 tsp. finely grated orange zest

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground allspice

1/4 tsp. kosher salt

2 Tbs. cold butter, cut into small pieces

GLAZE

1 large egg yolk

DIRECTIONS FOR THE CRUST

In a food processor, combine the flour, sugar, and salt, and pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse meal, about 1 minute. Transfer the mixture to a large bowl.

Fill a measuring cup with 1/2 cup very cold water. While tossing and stirring the flour mixture with a fork, add the water 1 Tbs. at a time until the dough just begins to come together in small clumps and holds together when you pinch a little between your fingers (you may need only 1/4 cup of water).

Transfer the dough to a clean work surface and gather it together with your hands. Lightly knead the dough once or twice, divide it in half, and shape the halves into disks. Wrap the disks separately in plastic and refrigerate for at least 1 hour or up to 2 days.

DIRECTIONS FOR THE PIE

Position a rack in the center of the oven and heat the oven to 375°F. In a large mixing bowl, combine the rhubarb, strawberries, sugar, all the tapioca, orange juice, zest, cinnamon, clove, allspice, and salt. Toss gently to mix well, and then let sit for at least 10 minutes and up to 30 minutes (while you roll out the bottom crust).

If the dough was refrigerated for several hours or overnight, let it sit at room temperature until pliable, about 20 minutes. On a lightly floured surface, roll out one of the dough disks into a 1/8-inch-thick circle, 12 to 13 inches in diameter, and transfer it to a 9-inch Pyrex pie plate. Pour the filling into the pie shell and dot the top with the cold butter. In a small bowl, beat the egg yolk with 1 tsp. water. Brush the edges of the pie shell with some of the egg glaze.

Roll out the second dough disk as above and set it over the fruit filling to form a top crust. Press the edges of the dough together to seal the crust, trim the overhang to 1/2 inch, and fold it under. Flute or crimp the dough all around. Brush the top crust with the remaining egg glaze (you won’t need all of it). Cut four 1- to 1-1/2-inch-long steam vents in the top crust.

Set the pie on a foil-lined rimmed baking sheet and bake until the pastry is golden brown and the fruit juices bubble thickly out of the pie, 70 to 80 minutes. Transfer to a rack and let cool completely before serving, about 4 hours.