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THE IMPOSSIBLE GIRL
Beauty & Lifestyle
* ABOUT ME
* DIY
* FASHION
* FASHION
* BEAUTY
* FOOD
* FOOD
* DESSERT
* DRINKS
* FOODIE REVIEWS
* HEALTH
* TRAVEL
* baking, dessert
STRAWBERRY RHUBARB PIE
HELLO, I’M MICHELLE
Life creates, makes it grow. Its energy surrounds us and binds us. Luminous
beings are we, not this crude matter.
ABOUT ME
RECIPES
INSTAGRAM
* baking, dessert
EASY BUTTERY PIE CRUST
Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon sea salt
1 tablespoon sugar
1 cup very cold unsalted butter, cut into 1/2 inch cubes
6-8 tablespoons Ice water
Directions
FOOD PROCESSOR METHOD
Add 2 ½ cups flour, salt, and sugar to a food processor. Pulse 2 to 3 times
until combined. The remaining cup of flour will be added later.
Scatter butter cubes over flour and process until a dough or paste begins to
form, about 15 seconds. (There should be no uncoated flour). Pulse for 6 more
seconds. (Dough should look broken up and a little crumbly).
Transfer to a medium bowl then sprinkle ice water over mixture — start with 6
tablespoons and add from there. Using a rubber spatula, press the dough into
itself. The crumbs should begin to form larger clusters. If you pinch some of
the dough and it holds together, it’s ready. If the dough falls apart, add 2
more tablespoons of water and continue to press until dough comes together.
Remove dough from bowl and place in a mound on a clean surface. Work the
dough just enough to form a ball. Cut the ball in half then form each half
into discs. Wrap each disc with plastic wrap and refrigerate for at least 1
hour and up to 2 days. You can also freeze it for up to 3 months (just thaw
it overnight in the fridge before using it).
MAKING BY HAND METHOD
Add 1 1/2 cups flour, salt and sugar to a medium bowl. Stir 2 to 3 times
until combined.
Scatter butter cubes over flour and mix briefly with a fork or spatula to
coat the butter with flour.Cut the butter into the flour with a pastry
blender, working mixture until the flour has a coarse, mealy texture similar
to fresh bread crumbs. About 1 – 2 minutes.
Work butter and flour with the pastry blender until flour is evenly
distributed. About 20 seconds. (Dough should look crumbly with pea-sized
pieces).
Sprinkle ice water over the mixture — start with 6 tablespoons and add from
there. Using a rubber spatula, press the dough into itself. The crumbs should
begin to form larger clusters. If you pinch some of the dough and it holds
together, it’s ready. If the dough falls apart, add 2 more tablespoons of
water and continue to press until dough comes together.
Remove dough from bowl and place in a mound on a clean surface. Work the
dough just enough to form a ball. Cut ball in half then form each half into
discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and
up to 2 days. You can also freeze it for up to 3 months (just thaw it
overnight in the fridge before using).
ROLLING OUT DOUGH
Remove one of the dough discs from the refrigerator and let sit at room
temperature for 5 minutes.Lightly flour work surface, top of dough and
rolling pin. Then use rolling pin to roll out dough to a 12-inch circle
(about 1/8-inch thick). Be sure to check if the dough is sticking to the
surface below — add a small amount of flour when necessary.
Check for size by inverting pie dish over dough round. Look for a 1-inch edge
around the pie dish. To transfer dough to dish, starting at one end, roll
dough around rolling pin then unroll over dish.Gently press dough down into
dish so that it lines the bottom and sides of the dish. (Be careful not to
pull or stretch the dough). Then, use a knife or pair of kitchen scissors to
trim dough to within 1/2-inch of the edge of the dish.
Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch
border that rests on the lip of the dish. Then, crimp edges by pressing the
pointer finger of one hand against the edge of the dough from the inside of
the dish while gently pressing with two knuckles of the other hand from the
outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before
baking.
*If making a double crust pie, do not crimp edges yet. Roll out second dough
disc, fill pie then top with second dough round. Trim the edges then crimp.
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* baking, Chocolate Chip, Cookies, dairy free, gluten free, HEALTH
VEGAN GLUTEN FREE CHERRY CHOCOLATE CHIP COOKIES
Ingredients
* 1/2 cup sugar
* 3/4 cup brown sugar
* 1 tsp sea salt
* 1/2 cup refined coconut oil, melted
* 1/4 cup non-dairy milk
* 1 tsp vanilla extract
* 1 1/2 cups gluten free flour
* 1/2 tsp baking soda
* 1/2 cup dark chocolate chips
* 1/2 cup semi sweet chocolate chips
* 1/2 cup dried tart cherries
Directions
In a large bowl whisk the sugar, brown sugar, salt, and coconut oil until
combined. Whisk in the non-dairy milk and vanilla, until all the sugar has
dissolved and the batter is smooth.
Sift the flour and baking soda, then fold the mixture with a spatula, try not
to over-mix. Fold in the chocolate chips and cherries. Chill the dough for at
least 30 minutes.
Preheat the oven to 350 degrees. Scoop the dough with an ice cream scoop onto
a parchment paper lined baking sheet. Be sure to leave 2 inches in between
cookies because they’ll spread out. Bake for 12-15 minutes. Cool completely
and enjoy.
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* FOOD, FOODIE REVIEWS, TRAVEL
FAVORITE NEW YORK RESTAURANTS
A year has come and gone, my waistline has grown but it’s been worth it and
it’s been hard to not try out all the amazing food in New York City when it’s
a quick 10 minute train ride away.
Here are just a few of my favorite restaurants so far. I still have so many
I’m wanting to try, so expect more updated versions of this.
Jacobs Pickles
509 Amsterdam Ave, New York, NY 10024
Absolutely delicious and very popular, so I suggest making a reservation. The
portions are also huge, enough to share. Everything looks so delicious
especially the Mac & Cheese. I would suggest picking a few things from the
menu and just split everything with the table. My husband and I made the
mistake of not only ordering the same thing but also not sharing. We both
were only able to eat half of our meal.
La Grande Boucherie
145 W 53rd St, New York, NY 10019
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Perfect place for a date night or some a meal before a broadway show. This is
one of my go to places to take family or friends who are visiting. It’s a bit
pricey but the drinks and food are absolutely delicious. It’s also instagram
worthy if you’re looking for content. They also have a great broadway show
‘Prix Fixe‘ menu which I just found out about since I had dinner here
recently before going to see Funny Girl. It’s definitely a great deal if you
can fit a 3 course meal.
Olio E Più
3 Greenwich Ave, New York, NY 10014
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This Naples meets NYC at this trattoria with thin-crust pizza, Italian wines
& ample sidewalk seating. They make their pasta fresh and it’s absolutely
delicious. They have lots of seating inside and out but can still get packed.
Jack’s Wife Freda
Chelsea, SoHo, West Village, and Williamsburg Locations
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This is my absolute favorite place for any meal. My husband and I come often
and he says they make the best iced matcha latte he’s ever had. Everything on
the menu including the drinks are delicious. Warning that if you like Bloody
Marys but can’t handle too much heat, I’d avoid ordering it here. They bulk
make their mix so you can’t adjust the heat level which my sister learned the
hard way. Also, my favorite location is the one in the Village. It’s must
smaller but they have outdoor seating and the service and food is always
excellent. The location in SoHo was is probably the biggest since it was
recently expanded and they have outdoor seating that reminds you of Paris
which is why I enjoy going there from time to time but the service is lacking
unfortunately. Every time I’ve gone to this location something has gone wrong
with someones order or the service is not great.
Katz’s Delicatessen
205 E Houston St, New York, NY 10002
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Honestly I feel with this one there’s nothing to say. Maybe people are torn
or say it’s overhyped, but it’s my favorite and I’ve tried a few other places
in NYC and nothing beats Katz’s.
The Smith
1150 Broadway, New York, NY 10001
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I was first introduced to The Smith when I was visiting DC and loved it. Now
that they have so many locations in NYC it’s my go to spot when I’m by the
flat iron building. Everything on the menu has always been delicious, service
is great but my favorite time to go is for breakfast. I just love their eggs
Benedict and their home fries.
Thai Villa
5 E 19th St, New York, NY 10003
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This is a new one for me that I finally got to try. It’s usually very busy,
so I would suggest making a reservation. My husband and I were able to just
walk in because we got there about an hour before the closed for lunch and we
sat outside. The food was so delicious. They also have a lunch menu but we
couldn’t try it because they don’t service it on holidays. My husband ordered
a smokey old fashioned type drink and it was so good. The whole menu just
looks amazing. I can’t wait to go back soon.
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* dairy free, FOOD, gluten free
CORN RISOTTO
Ingredients
* 3/4 cup arborio rice
* 3 ears sweet corn
* 4 shallots, quartered
* 3–4 cloves garlic, minced
* 4 cups vegetable broth
* 2 tablespoon miso paste
* 2 tablespoon nutritional yeast
* 2 tablespoon vegan butter, or regular butter
* salt and pepper, to taste
* chives, to garnish, optional
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Instructions
Preheat your oven to 400F and prepare your shallots by quartering them and
placing on a piece of foil. Lift the sides and crimp to create a small bowl,
then drizzle with 2 tsp oil and a pinch of salt and pepper. Cover with
another piece of foil to seal. Roast for 15-30 minutes or until nice and
caramelized.
In another pan, heat oil over medium heat. Add garlic, corn and season with
salt and pepper and sauté for 2-3 minutes. Next scrape the cob of the corn
with a knife to extract any remaining juice and add to the pan along with
rice and cook for another few minutes until rice is translucent.
In a small bowl mix the miso with the veggie stock. Start adding the broth to
the rice in 1/2 cup intervals, stirring each time until rice has absorbed the
liquid. Repeat until broth is all incorporated and rice is tender and
creamy.
When the shallot is cooked through, stir it into the risotto along with
nutritional yeast and vegan butter. Season to taste and enjoy.
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* FOOD
INSTANT POT BARBACOA
Ingredients:
4 pounds brisket, cut into 3-inch chunks
1 onion, diced
1 can chipotles in adobo sauce, finely diced
1 head of garlic, minced
1/4 cup fresh lime juice
4 tablespoons apple cider vinegar
4 tablespoon ground cumin
3 tablespoon dried oregano
4 teaspoons salt
3 teaspoon black pepper
1/2 teaspoon ground cloves
1 cup beef stock
4 bay leaves
Directions:
Add all the ingredients, except the bay leaves, to the bowl of an instant
pot.
Use tongs to gently toss and mix it all together. Then add the bay leaves,
and cover. Cook on high pressure for 80 minutes. The beef should be tender
and fall apart easily when shredded with a fork. If it doesn’t shred easily,
cook it a bit longer.
Remove the beef to a cutting board and use two forks to shred it.
Place the shredded beef back in the slow cooker, give it a stir, and let it
absorb the juices.
Serve the barbacoa straight from the instant pot. I like to split it into a
couple of airtight containers. I keep one in the fridge and the rest I keep
in the freezer. You can pretty much use it for protein in any meal.
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