Triple-Berry Pie with Pecan Crumb Topping

When I went picking a couple of weeks ago, I saw that tayberries were still available and Marionberries were beginning to ripen.  I decided to pick just a few cups thinking that I'd make berry pies.  I had in mind a pie with crumb toppings after making a double-crust pie already.

So here's what I made with those berries, a triple-berry pie with blueberries, tayberries and Marionberries.  I fell in love with tayberries this summer.  The flavor is more delicate that the other blackberry variety; it's said to have a floral and aromatic flavor.  It's a little bit too late to make jam from tayberry this year but I vow to try it next year.  I'm already thinking of infusing the jam with tea.

My family loves this triple-berry pie because apparently the combo works!  The crumb topping has crunchy pecan and toothsome oats.  Often I have too much crumb topping but I usually put them in a bag and freeze them until I need them again.  Good thing I have a few 4-inch tart pans lined with leftover pie crusts that I stored in the freezer.  The blueberries got made into these little pans with lemon zest, the juice, a few teaspoons of cornstarch, some sprinkling of cinnamon and some sugar.  The tart baked quicker than the whole pie and it's equally as good!

The bottom picture is what my individual blueberry tart looks like.  They're gone in a couple of days!

My advice is to stock up with whipped cream or ice cream to eat these various pies/tarts in the summer!  No wonder I can't store anything else more important in my fridge! :D

Triple-Berry Pie with Pecan Crumb Topping

Serves 8 to 10


1 dough (makes single piecrust) from All-Butter Piecrust, refrigerated


For Filling:
1 1/4 cups fresh blueberries
1 1/4 cups fresh Marionberries
1 1/2 cups fresh tayberries
1/2 cup sugar--taste your berries, if they're particularly sour, add more sugar.  I personally like less sweet of filling
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
2 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest

For Pecan Crumb Topping:
1/2 cup unbleached all-purpose flour
1/2 cup (packed) golden brown sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup pecan pieces
1/2 cup old-fashioned oats


Preheat oven to 400 degree F.

On a floured surface, roll the dough into a 12-inch circle.  Drape the dough onto the rolling pin and invert it into a 9-inch pie pan.  Gently tuck the pastry into the pan, without stretching in.  Trim the edges and fold under.  Crimp edges decoratively.  Place in the freezer while you're readying the filling and crumb topping.

Combine the berries in a large bowl.  Fold in sugar, vanilla extract, cinnamon and salt.  Mix cornstarch, lemon juice and zest in a small bowl.  Pour into the filling and stir.  Set aside.

Blend flour, grown sugar and salt in a food processor.  Add butter; using on/off turns, process until mixture resembles fine moist clumps.  Add pecans and oats.  Using on/off turns, do a few turn just until nuts and oats are combined.

Take the pie crust and fill it with berry mixture, smooth the mixture with a spoon.  Sprinkle pecan topping evenly over the fruits.  Mound it in the center a bit but do not overfill.  I like just enough crumbs to about 1/4-inch thick around the edges, perhaps.  Freeze the remaining crumbs for the next pie project.

Bake pie at bottom rack for 25-30 minutes.  If necessary, place an old baking pan on the oven floor to catch the juice overflowing from the pie.  Reduce oven temperature to 350 degree F.  Continue baking until topping is brown and juices bubble thickly, about 30-40 minutes.  If necessary, tent the topping with foil if it browns too fast.  Cool pie on rack 1 hour.  Serve warm or at room temperature.

Oat Crisps with Fresh Fruits and Honey Yogurt

When I made these crips I was expecting it to be good on their own.  Well, yeah, I wasn't wrong.  I ended up eating them as snacks because they were so addictive.  Crispy, crunchy, and caramel-y, I just love these!

If you want to eat these for breakfast, the simple way to do is to grab yogurt--honey flavored is my favorite--and fresh fruits for a feel good sustenance in the morning.  This recipe is simple and irresistible which what I like from the book by Emily Luchetti, Classic Star Desserts.  I've been going through my baking book collection and trying out recipes this summer when I had a more leisurely time for baking and cooking.  So far I've found very good recipes and I'm very pleased.  I hope I can continue the baking well into the busy school and work year.  Fingers crossed!

Oat Crisps with Fresh Fruits and Honey Yogurt

Serves 6


1 1/4 ounces (2 1/2 tablespoons) unsalted butter, melted
1/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
2 tablespoons dark corn syrup
1 cup old-fashioned rolled oats
1 pint blueberries
4 medium peaches, sliced rather thinly
1 cup yogurt--any flavor you like

Preheat the oven to 350F.  Line 2 baking sheets with parchment paper.

In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended.  Stir in the oats, mixing well.

To form the crisps, drop the oats mixture, one tablespoon per cookie, onto the prepared baking sheets, spacing them about 2 1/2 inches apart.  Bake, rotating the baking sheets 180 degrees at the midway point, until golden brown and bubbly, about 15 minutes.  Let cool for 5 minutes on the baking sheets.  Then, using a metal spatula, transfer the crisps to a large flat plate to cool.

To serve, divide blueberries, peach slices and yogurt among individual plate and place 2 oat crisps alongside or on top of each serving.


Source:  adapted from Classic Stars Desserts by Emily Luchetti

Strawberry Genoise with Whipped Cream

Seeing strawberries in the market made me wanting to eat strawberry shortcake with lots of whipped cream.  But I like my cake to be the one that's soft and light, which I found the answer in this genoise.    Airy genoise is made by warming the egg and sugar and then it's whipped into a billowing mixture.  Flour and melted butter are folded in quickly as to not lose the air, pop it in the oven for 20 minutes and voila, the cake is done.  Next, prepare lots of strawberries, slices and whole.  Dry them well after washing because you don't want too much moisture in the cake.

The last thing to do is eating it--it's more fun than making the cake! Ha!  Sliced strawberries are sandwiched in between the layers--with whipped cream--and more whipped cream on the outside.  I'm so in love!

Strawberry Genoise with Whipped Cream

Makes 1 9-inch cake, serves 8 to 10


For the genoise:
4 eggs
½ cup granulated sugar
¾ cup cake flour, sifted
3 Tablespoons unsalted butter, melted

For the filling and finish:
¼ cup granulated sugar
¼ cup water
1 teaspoon kirsch
2 cups heavy cream
2 teaspoons confectioners' sugar
3 cups strawberries, hulled and cut into ½-inch slices, plus more 10-12 strawberries, for garnish


To make the genoise:  Preheat oven to 375F.  Line the bottom of a 9-by-3-inch round cake pan with parchment paper.

In the bowl of an electric mixer, whisk together the eggs and granulated sugar by hand until combined.  Place the bowl over but not touching simmering water in a saucepan.  Gently whisk until the mixture registers 140F on an instant-read thermometer, about 3 minutes.  Put the bowl on the mixer and beat with the whisk on high speed until the mixture is pale and almost tripled in volume, 5 to 8 minutes.

Remove the bowl from the mixer.  Sift the flour over the egg mixture in 2 additions and carefully fold in with a large rubber spatula.  Fold a large dollop into the melted butter, then fold back into the egg mixture.

Pour the batter into the prepared pan and smooth the top.  Bake until the top of the cake is browned, about 20 minutes.  Transfer the pan to a wire rack and let cool completely.

Run a table knife around the edge of the pan and invert the cake onto a work surface.  Turn the cake right side up, leaving the parchment paper in place.  Cut the cake into 2 equal layers.  Put the top layer, cut side up, on a serving plate.

To make the filling and finish:  In a small saucepan over medium heat, combine the granulated sugar and water.  Bring to a boil, stirring occasionally until the sugar dissolves.  Remove from the heat and let the sugar syrup cool to room temperature.

In a small bowl, stir together the kirsch and sugar syrup.  Brush the cake with about half of the syrup. Whip the cream and confectioners' sugar to soft peaks.  Place the sliced strawberries in a bowl.  Fold about one-fourth of the cream into the berries.  Spread the mixture evenly on top of the cake.  Position the remaining cake layer, cut side down, on top.  Peel off the paper.  Brush with the remaining syrup.  Spread the top and sides of the cake with the remaining whipped cream.

Decorate the top of the cake with whole strawberries.  Refrigerate until ready to serve.


Source:  adapted from William-Sonoma Collection Series Cake, by Fran Gage

Fresh blueberries

My son and I picked two bowlful of blueberries from my parents' backyard. And today, we made pancakes for breakfast with the blueberries. Truly, happiness is picking blueberries.

Ricotta Fruitcake

Christmas is in a few days and as a tradition I've always baked a variety of sweets during this festive month.  I've baked my cookies which are consumed daily by my family members, and I've also baked fruitcakes.  There's people who don't like fruitcakes but there's a few who likes them and that includes me and my family.  For me, fruitcake is like a cake with lots of fruits and nuts in them with a healthy dose of liquor.  Now, how good a fruitcake is, I conclude, depends on the recipe and who's making it :)

This particular recipe has a ricotta cheese pound cake as the base.  The cake itself is already flavorful and moist, so adding fruits and nuts is actually enhancing those qualities.  I agree that a lot of fruitcake is hard and could be dry at times; I don't quite like that in my fruitcake either.  And believe me, once this cake is made, it will never be kept for a long time and passed down to other people!  Quite the contrary, the cake has disappeared slice by slice before Christmas has even come.

Ricotta Fruitcake

Makes 4 loaves (about 8 servings per loaf)



1 cup chopped candied pineapple

1 cup golden raisins

1 cup coarsely chopped pecans

1/3 cup dark rum

1 recipe Ricotta Cheese Pound Cake

2/3 cup unsweetened shredded coconut or sweetened flaked coconut

2 tablespoons unbleached flour



At least an hour before baking, preferably longer, combine the candied pineapple, raisins, pecans, and rum in a mixing bowl.  Stir, then cover, periodically stirring to saturate the mixture thoroughly.  In the meantime butter 4 3 3/4-x 7 3/4-inch loaf pans and line them with buttered wax paper, buttered side out, letting the paper come over the edge by about an inch so you can pull the cakes out easily later.  Set aside.  When you start to prepare the cake, preheat the oven to 350F.

Prepare the cake as usual.  Mix the coconut with the dried fruit and rum, then mix in the 2 tablespoons flour.  Fold the fruit mixture into the batter, then divide the batter evenly among the pans.  Bake for 50 to 60 minutes, until a tester inserted in the center comes out clean.  Cool the cakes in the pans on a rack for 10 minutes, then lift them out by the wax paper.  Cool for another 30 minutes, then carefully peel off wax paper.  As soon as the cakes no longer feel warm, wrap them in plastic wrap and overwrap in foil.  Store in a cool location in an airtight container.

Ricotta Cheese Pound Cake--adapted for the fruitcake

Makes 1 large cake



1 cup unsalted butter, softened

2 cups packed light brown sugar

6 large eggs, at room temperature

2 teaspoons vanilla extract

Finely grated zest of 2 lemons

2 cups unbleached flour

2 cups whole wheat pastry flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon ground ginger

1 3/4 cups milk or light cream

1 cup ricotta cheese



In a large mixing bowl, cream the butter with an electric mixer, gradually beating in the brown sugar.  Add the eggs, one at a time, beating well after each one.  Beat in the vanilla and lemon zest.

Sift the flours, baking powder, salt, and ginger into another bowl, adding any pieces of bran that remain in the sifter; set aside.  Puree the milk or cream and the ricotta cheese in a blender.

Stir the dry ingredients into the creamed mixture alternately with the milk/ricotta; do this in several stages, beginning and ending with the dry ingredients.  Proceed with the making of the fruitcakes as described above.



Source:  Country Baking by Ken Haedrich

Peach and Cream Cheese Slab Pie

Peaches are quintessentially summer fruits which means summer without eating peaches is just wrong.  I was late in buying the fruits from my friend who owns an orchard but I managed to pick some on another orchard.  I went with my husband and son to pick 36 (!) pounds of peaches and about slightly less than 10 pounds of nectarines.  We had gone crazy was an understatement.  The problem with going to u-pick is always on how to reign the uncontrollable desire to pick every fruit on the trees.  I didn't even know if I wanted to deal with so many peaches because I kept changing my mind on how I wanted to process the peaches.   Don't I sound so gluttonous and indecisive?  And talk about tree-ripened peaches, oh boy...they're not going to last forever before they start to go mushy and moldy.

But all went well at the end.  We ate some fresh ones, drank endless but yummy smoothies; I froze some and also baked this peach and cream cheese slab pie.  The idea was an apple-cheese danish from a magazine and I was pretty sure it could be made with fresh peaches as well.  Now, I always have frozen puff pastry in the freezer--make it homemade if you want it--but it's much easier and a snap to make with a store-bought one especially if you're pressed in time.  My suggestion is to make this early on the day because you want to eat it the day it's made to make sure the pastry stays crispy.  And make sure the peaches are nicely ripe but still slightly firm, that way they'll keep their structures in the pie.  Other than that, the pie is stupendously delicious!

Peach and Cream Cheese Slab Pie

Makes 12 servings



1 17.3 ounce package (2 sheets) frozen puff pastry sheets, thawed

2 1/2 pounds fresh peaches, ripe but slightly firm; peeled and thinly sliced (about 7 cups)

1 cup granulated sugar, divided

1 teaspoon ground cinnamon, divided

1/8 teaspoon ground nutmeg

1 8-ounce package cream cheese, softened

1 egg

1 teaspoon vanilla extract

Milk

2 tablespoons coarse sugar--I used demerara sugar



Preheat oven to 375 degree F.  Lightly grease a 15x10x1-inch baking pan; set aside.  On a lightly floured surface, unfold one pastry sheet and roll into a 15x10-inch rectangle.  Transfer to the prepared baking pan, pressing pastry to edges of pan.  Bake about 12 minutes or until golden (pastry will puff and shrink from sides of pan).  Cool on a wire rack.

Meanwhile, combine peaches with 1/2 cup of the granulated sugar, 1/2 teaspoon of the cinnamon, and the nutmeg.  Toss gently and set aside.

In a medium mixing bowl beat cream cheese and the remaining 1/2 cup granulated sugar with an electric mixer on medium speed until smooth.  Beat in egg and vanilla just until combined.  Carefully spread cream cheese mixture over baked pastry to within 1 inch of the edges.  Spoon peach mixture over cream cheese mixture.

On a lightly floured surface, unfold the remaining pastry sheet and roll into a 13x10-inch rectangle (make sure pastry is large enough to completely cover peach mixture).  Place on top of peach mixture.  Lightly press edges of top pastry to edges of bottom pastry.  Lightly brush top pastry with milk.  Using a sharp knife, cut a few slits in pastry to allow steam to escape.  In a small bowl combine coarse sugar and the remaining 1/2 teaspoon cinnamon; sprinkle over pastry.

Bake for 35 to 40 minutes or until pastry is slightly puffed and golden.  Cool on wire rack about 45 minutes.  Serve slightly warm.



Source:  adapted from Better Homes and Gardens Fall Baking 2013

Double Chocolate Zucchini Bread

I found these zucchini in my parents' garden Monday afternoon.  Two plants grew healthy this summer in the sunny patch and they're starting to produce yields big enough to enjoy.  My mom couldn't contain her excitement when she saw these babies in her garden, she could hardly wait to pick more of them.

The day I picked those zucchini, I saw a post from King Arthur Flour's Facebook page about the double chocolate zucchini bread.  I was salivating looking at the picture that I determined I would make that the next day.  Even I couldn't contain my excitement about making a zucchini bread!

There're a lot of recipes using zucchini and chocolate but I have to say that this one is one of the best.  The amount of zucchini needed isn't outrageous (I hate grating zucchini), the chocolate flavor is really there, the bread isn't overly dry or wet, the crumb was tight, and the level of moistness is just right.  What I did differently were using half bittersweet chocolate and semisweet chocolate in the bread and save 1/4 cup to sprinkle on top of the bread; otherwise everything stayed the same.  Baking time was slightly reduced for my oven, it was around 60 minutes that the bread was done.  And I smeared some Nutella on my bread, mmm....

A bread like this makes me smile; it makes me think of a wonderful summer weather, the harvest from our own garden, and how connected we are to the food we grow ourselves.

Double Chocolate Zucchini Bread

Yield one 8 1/2" x 4 1/2" loaf



2 large eggs

1/3 cup honey

1/2 cup vegetable oil

1/2 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon espresso powder, optional

1/3 cup cocoa powder or Dutch-process cocoa

1 2/3 cups all-purpose flour

2 cups shredded, unpeeled zucchini, gently pressed on a colander over a bowl or sink to release some of its moisture

1 1/4 cups chocolate chips (a combination of bittersweet and semisweet), save the 1/4 cup for sprinkling on top of bread



Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.

In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan.  Scatter the reserved 1/4 cup of chocolate chips on top of the batter.

Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).

Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.  Cool completely before slicing; store well-wrapped, at room temperature.

Blackberry Chocolate Cake

Rain has started; the summer is over, but I think I still has a bit of it here in this cake.  My last bowl of blackberries was transformed into a rich, chocolaty cake.  Adorned with fresh blackberries and dusted with cocoa powder, each slice is meant to be savored slowly.  Just as I hope that summer should have lasted...

Blackberry Chocolate Cake

Serves 8

250 g unsalted butter, cut into pieces

250 g dark chocolate, coarsely chopped

1/3 cup whole milk

1 cup sugar

4 large eggs, at room temperature, separated

1/3 cup all-purpose flour

150 g fresh blackberries

Preheat oven to 350°F. Grease and line a 9-inch springform pan. Melt butter in a small saucepan.

Combine milk and chocolate in a double boiler and place over simmering water. Heat, stirring, until chocolate is melted and smooth.  Using an electric mixer, beat in sugar.  Remove bowl from heat and let cool for 10 minutes.

Add egg yolks, one at a time to chocolate mixture, beating well after each addition.  Add melted butter.  Stir until combined.

Sift flour over chocolate mixture.  Gently fold in the flour.  Whisk egg whites in a separate bowl until soft peak forms.  Gently fold into chocolate mixture.  Add blackberries and gently fold in until combined.

Spoon mixture into prepared pan.  Bake for 15 minutes or until risen.  Reduce oven to 325°. Bake for a further 50 minutes or until a skewer inserted comes out clean.  Leave to cool completely.

Place cake onto a serving plate.  Decorate with blackberries and dust with cocoa powder.  Serve slices with creme fraiche if desired.

Source:  adapted from Taste Australia

Cherry Cream Layered Cake

Yesterday I just got back from my short vacation to Eastern Oregon for five days.  I had an amazing time there, the scenery is so beautiful, it's worth driving the long miles.  Even though I'm tempted to write the story here, I usually write it down on my personal blog.  I also am taking a two-week vacation from my summer work since last week, and today I realize how good it feels not to wake up in the morning to my alarm buzz.

Last night while I was just done with dinner and starting to read last week's newspapers, my phone rang.  It was my friend, Julie, who wanted to come over and she's saying that she had something to share with me.  In less than five minutes she was at my door, bringing me  a tasty treat.  It was Rainier cherries; big in size and sweet in flavor.  We exchanged our hellos and started to talk about where to buy cherries with the best prize.  So far, she won :)  I went to pick cherries a couple weeks ago at Hood River and they're quite expensive though they're organics.  My parents and my family picked several types of cherries, including Bing, Lambert, Van, and Rainier.  We went a bit overboard with the deed, it seemed that once you picked you couldn't stop until all the buckets were full.  I don't know if that's called greedy or it's just plain uncontrollable yearning after waiting for a year for the cherry season to arrive.

Most of the cherries have been eaten fresh, some will be made into cherry pie filling, and a handful made it as the filling for a simple, four-layer cake. I made up my mind of what kind of cake I wanted to make, this time a vanilla chiffon cake was suffice to be the base.  Whipped cream was the frosting and fresh Rainier cherries soaked in kirsch dressed up the cake.  The result was a rustic and homey cake.  The flavor is fantastic though, if you're a fan of chiffon cake, you'll like it when it's paired with whipped cream and fresh fruits--I'm always partial to this combo anyway.

There's no definite recipe to get this cake right.  All you need is some creativity:

• Have about 2-3 cups of fresh, pitted cherries, let them soak in a tablespoon or two of kirsch in a bowl before you start the cake.


• Recipe for vanilla chiffon cake can be found here.  It's from my old blog and to change it into a vanilla-flavored cake, change the lime juice with water, omit lemon extract, add vanilla extract instead, and add lemon zest.


• In this post, I made the cake in two 9-inch pans and each cake was cut into two layers.  Alternately, you could still bake it in three 8-inch pans like the original recipe.  Baking time for 9-inch pans is about 20 minutes.


• I made whipped cream frosting from 2 cups of heavy cream and 2 tablespoon of sugar.

It didn't need to look perfect as along as it tasted delicious!  My son could eat this night after night for dessert.

Three-Berry Spoon Cake

Strawberry season is in full swing in Oregon.  I was not planning to go u-picking this summer for strawberry because my parents have a little patch of evergreen strawberry in their garden.  Even though their strawberry is small in size but they are prolific plants.  Each week either my mom or dad can be found in the garden picking the juicy morsels; they are trying to save most of it before the slugs can get hold of.  But I gave in and set out u-picking last weekend.  My goal was to pick Hood strawberries, but the two farms that I went to, both closed their Hood fields because of overpicking.  People are really going for those berry once the weather turn nice.  Last weekend we had back-to-back sunny days and this weekend the sun finally spread out its glorious rays.

So even though I didn't get to pick Hood strawberries, I got to pick Tillamook variety in a Sauvie Island farm.  Of all the berries that I picked some will be made into jam, lemonade concentrate, pies, milkshakes, pops, and marmalade.  Yes, I have lofty ideas yet I am still finding time to do all of those so for right now my strawberries are safely bagged in the freezer.  Some of the fresh ones were made into this three-berry spoon cake.  I have this urge to make cake with berries for some time, something substantial, something that I can sink my teeth into.   Looking up a recipe in my book collection, I found the perfect answer.  I've never made a spoon cake before and I can't find the origin for this cake either.  All I know is that this is a homey dessert; the batter part is similar to pancake batter and it puffed up considerably and was pretty sturdy.  I just love it.  You should see my husband scarfed down this cake in a beat :)

Here is the recipe and you really should try it this summer!

Three-Berry Spoon Cake

Makes 8 to 10 servings

___________________________________________

For the filling:

4 pints strawberries (2 pounds), hulled and quartered if they are big; if they are small you could leave them whole

2 pints blackberries (12 ounces)

2 pints blueberries (12 ounces)

1/2 tablespoon lemon juice

3/4 cup sugar

2 tablespoon cornstarch

For the batter:

1 1/2 cups all-purpose flour

1 cup sugar

2 teaspoons finely grated lemon zest

1 1/2 teaspoon baking powder

1 teaspoon salt

2 eggs

1/2 cup milk

1 teaspoon vanilla extract

1 1/2 sticks (6 ounces) unsalted butter, melted

______________________________________________

To make the filling:  Combine strawberries, blackberries, and blueberries in a large bowl with lemon juice, sugar, and cornstarch.  Toss to combine; let stand 10 minutes.

Preheat oven to 375 degree F.

To make the batter:  Combine flour, sugar, lemon zest, baking powder, and salt in a medium bowl; whisk to combine.  In a smaller bowl, whisk eggs, milk, and vanilla extract.  Pour the liquid ingredients into the dry ingredients and whisk them until evenly moistened, then whisk in the melted butter until evenly smooth.

Scatter the filling in a 13-by-9-inch baking dish.  Spoon the batter on top, leaving small gaps.  Bake in the center of oven for 1 hour, or until the fruit is bubbling and a toothpick inserted into the topping comes out clean.  Let the cake cool for 1 hour before serving.

Source:  adapted from Food and Wine:  Reinventing the Classics