Baking With Babies Episode 4 Spinach Ricotta Pie

say hello everybody hi hello everybodywelcome to episode 4 of baking withbabies we today are going to makespinach ricotta pie this is a wonderfultype of quiche kind of pie I’m not hugeon quiches vegetarian myself but I’m nothuge on quiches because even though Ieat eggs I don’t really love the tasteof eggs but this is a wonderful quichekind of pie savory pie that doesn’t havea really eggy taste to it but has kindof all the goodness from all of you heyso you can see we are baking with babiestoday but they are kind of travelingunderneath the table as well as they’rehelping so at the moment hello everybodywe’re gonna bake this in stages todaybecause it is something that has boththe filling and we’re going to show youthe pie crust now you can buy justfrozen pie crust but we know things arekind of up in the air at the storestoday so we’ll also teach you how tomake pie crust – and today we’re soon tosome fun music one of the things that wethought we might start doing islistening – we often listen to musicwhen we bake together but we thoughtwe’d listen to music of people that weespecially loved and share it with youguys so today we’re listening to musicof Dobarafor any of you who know phenoms dad andmy husband is fernanda bara and hisfamily all of his brothers and sistersare musicians several of them travelingand touring musicians as well and sothey have their own kind of family groupcalled the bar and so this is one of thetracks that they play and who’s playingthe whistle and the flute who’s playingthe flute local uncle Amon so you canhear them in the background and go lookthem up like I said their last name isde barra de EBAthis is from the album uncut singingbond hello everybody so we’re gonnastart baking alright so we we always putthe recipe in the post as well so you’llsee that as well we already cracked theeggs so that that wasn’t a harder thingto do with a little guy at the moment sowe’ll start with three eggs for thefilling you need eggs spinach which canbe frozen or if you want to saute freshspinach yourself what we do today whythank you sirthen the cottage cheese shredded sharpcheese sharp cheddar cheese or whateverkind of cheese you have or whatever timeyou choose you would like we the recipecalls for sharp cheddar cheese so that’sall interesting and then we also havenutmeg flour and pepper so we’re gonnamix those essentially all together sowe’ve already cracked the eggs don’thelp me mix the eggs and then we’ll addin the ricotta cheese so just help Isuppose it doesn’t really matter hang ona second we’re gonna use this in herebecause it doesn’t really matter theorder but one of the things when you’reworking with eggs is that sometimes theycan be kind of messy and so if you addsomething else in kind of keeps themfrom moving around as much when you’vegot little guys we find that that’s kindof helpful are you mixing it thank yousir nice job and as we found in some ofour previous baking experiencessometimes if somebody’s hungry theymight be more apt to taste-test and sosometimes it’s helpful to have a littlesnack and your big as we do todayready this one alright so we’ll mix allthat together mix it carefully justbecause it’s solid and a liquid goingtogether so mix that up really reallywell once they’re good what just onesecond yes once you’ve got that if youmix this three tablespoons of flour inso we’re gonna do the flower person MLGpepper okay let’s get the phone withthis if you don’t these need threetablespoons of flour[Music]great so we have that little with thepepper in same time doesn’t reallymatter when but somebody’s interested sothank you sirso the pepper is really just to tasteit’s however however spicy or lackthereof you like it and then we’re alsogonna put nutmeg in we love puttingnutmeg in with our ricotta cheese almostwith any of our recipes so we’re gonnaput some reason and what are we puttingin with this that makes up mm-hmm so wereally like we really like spices in ourhouse you wanna put the top one mamawe’ll mix them he’ll put the top one[Music]extra raisins just for you not for therecipe just really outright mix that upand then we’ll put the spinach in therelike I said you can saute your ownspinach fresh spinach which is what wedid today but we also know that justkind of depending on what’s gonna beover at the grocery store right nowcould determine what’s available so youcan also use frozen spinach we have somefrozen spinach in our freezer if we wantto make this and there’s no fresh thingsavailable and it works just as well youwant to make sure that you drain thefluid the liquid out of it which you cankeep if you want to for different kindof vegetable stocks for soups and thatkind of thing or you can just let itkind of simmer off as your complementokay so we’ll mix that up and then we’llput the cheddar cheese in so the recipecalls for about a half cup of cheddarcheese we usually like to personallythrow in a bit more than that justbecause we like the kind of sharp bitethat it gives so we usually probably putmore like three cool that’s really threequarters of a cupor a whole cup in all right so tell memiss no no yeah I’m really gonna tastethat one because it has the eggs in itmix that up really really well togethersomething like that all right whenyou’re done mixing up this section herethen we’re gonna go and we’re goingfinish up this is stage one finish upand you set that aside and then we’regonna go and make the pie crust so we’llsee you shortlythey will see it a bit hey everybodyhi hello everybody we’re back for thesecond part of baking with babies whenwe’re making spinach ricotta pie thisevening so we’ve had a little bit of anap and took a break after making thefilling so now we’re gonna make the piecrust before you do that I would preheatyour oven to 375 degrees Fahrenheit andjust so that it could be preheating thisis also a great recipe to have a companybuy baked potatoes that’s some kind ofalways how we have it at dinner time soif you want to throw those in ahead oftime that now’s a good time to do thatbefore you get the crust going all rightso what you will need again the recipesis down in the post but what you willneed you’ll need flour butter which Ilike to have softened that’s just mypreference some people like it still becold I like it to have it softened alittle bit salt and cold water and we’remaking a savory pie crust today and sothere will be any sugar or anything elsein there so all right here we go sowe’re gonna put two cups of flour thisis all-purpose flour very good and thenthe recipe calls for about a teaspoon ofsalt I usually like to use slightly lessthan that usually more like half ateaspoon so something like that we aredoing a savory one today you know so itcan be on the soldiers more savory sidewhen one extra little shake okay thankyou sirwhen you’re doing a sweet crust I’dprobably recommend to have it be just alittle less salt than the one teaspoonbut it depends on your tastethank you sir thank you lovely you’regonna mix up the salt into the flour andhow how savory or salty you make it willdepend on what you’re making it for allright so then we’re going to add thebutter in like I said I tend to like thebutter softened when I’m making thingsso take that you put it into the flourNexen and you can use either your handsif you’ve got a little bag or you canalso use a pastry cutter which I’ll showyou how to use today if you have yourbaking with an older baby or an olderkiddo pastry cutter is a good thing toget into just in mind that it doesn’tget too sharp some of them this one’s 10is fairly blunt but some of them can besuper sharp so you just want to becareful all right so when you’re usingthe pastry cutter I’m just kind of coverthe butter a bit with flour so that itprevents from sticking too much andyou’re going to literally cut it intothe flour mixture of flour and salt soif you have somebody who’s really littlehelping you definitely one of those daysyou are helping you are holding that andthey definitely need supervision andsomebody helping them or they need to behelping somebody with it as opposed tothem trying it on their own but you cando this with your fingers if you want tokind of like if you’re making scones ora scone it’s a similar kind of processalthough there’s more butter in thisthan in something right so you want itto be pretty crumbly and want to want toget it down to where it’s fairly fine interms of its texture to make sure I’dbutter was fully worked injust realized I forgot to take my ringsoff ahead of time but if you’re wearingrings your jewelry around your wrists oron your fingers it can get kind of messyso you might want to take them off aheadof time or else you just keep cleaningthem afterwards all right so we’ll setthe cutter aside and see that has thatkind of crumbly dry texture which isn’tthat what you want so that’s pretty muchall right and then you’re gonna add yourcold water it is important for this becold so it’s not gonna melt the butterit’s alright a minute we’re not gonnaput the water right in here is gonnatake tablespoon it says 5 to 6 just 5 to6 tablespoons of waterI usually err on the side of 6 and thentest to see what it feels like afterthat so we’ll add 6 in 6 okay and thenI’ll start to mix that up and you don’thave to use your hands for this cart youcan use wooden spoon but it’s good toget kind of a feel of bowls like somemango so the way I generally make piecrusts and there are lots of differentways do is the way I tend to like piecrust dough to be is to be on the kindof moisture side rather than dry you canalways add a little bit of flourespecially as you’re rolling it out butif it gets too dry too soonit can be really difficult to work withit can’t fall apart really easily sothis feels pretty good I’m gonna addjust a little bit probably a tablespoonmorewater 1/2 tbsp more of water to thisjust to make sure it’s not going to betoo wet and if it’s a little bit too wetit is okay you come down oh okaygo get your bowl engine we’re gonna rollthe dough out go get your rolling pin inyour kitchen and just work the doughtogether a bit you can see it’s kind ofthat sticky texture like I said I tendto err on the side of it be a little bitwetter it doesn’t have to be this wetbut better than it being too dry allright cuz you’re about to add some flourwe’re gonna roll our dough out oh thereyou go let’s come on over are we gonnaroll it come on come roll the jobalright so I’m gonna take some floursome flour for you for themokay she’s some dough flour either aforward or a rolling mint with some ofthat all-purpose flouryou’re gonna roll it no no eating it nowe have to wait until it’s bakedokay so this pie crust is actuallyenough for two for a pie that has both acrust on the bottom as well as acrossthe top but we’re only going to need oneof them for the most particular recipeso you can set the other half asideeither to use it just as kind of piecrust strips as a snack that you canbake at the same time or you can set itaside and freeze the dough to use it forlater time which we’ve done what muchhave you seen or two or if you’redoubling the recipe you can double therecipe for the filling and then justkeep the recipe for the pie crust thesame okay so once you get it to hereyou’re gonna flour both sides so it’snot gonna stick too much and then you’regonna roll it try and keep it in acircle kind of as much as possible andyou want to make sure that the dough isreally pliable and that’s why keep it onthat kind of wetter or moister side tobegin with so that when you’re rollingyou know it doesn’t make it too too drybecause if it gets too dry it will getlike I said it will be harder to rollout because it will break or we’ll justsimply get too stiff and won’t allow youyou don’t roll it out very easilyand I haven’t met here that helps tokind of gauge how big I want to to makethe circle but you don’t have to haveone of those by any means this is morefor the texture rolling things out thananything else so depending on the sizeof your pie plate you want to make it atleast an inch or two at the very least[Music]let’s see occasionally you’ll get a tearlike that is you’re moving it if it’swet as its moist enough you can justkind of seal it up like that Liam areyou gonna come help me put it in allright so when you’re transferring yourcrossed every I’m gonna lay it over likethis are you gonna come help me put thefilling in I’m just kind of shifted ingently slightly what using the bigone-oh using the big big rolling pinnice job dude okay so you want yourcrust to be kind of a thick as you’dlike it to be but you want to make surethat it’s going to cook evenly sowhatever thickness you’re choosing youwant it to be the same across the boardor as close as possible we tend to likecrust on the slightly thinner side butit is kind of a preference thing allright so then you’re gonna take thefilling rating you want to help me putthis inwe have to wait till it’s baked but areyou gonna help me put this in meyou’re eating it no not yet no not yetokay come on around come help me putthis in saline in here we’re gonna putthe spinach and the cheese the ricottacheese and the cheddar cheese whichalready has nutmeg and pepper okay we’regonna leave this here we’re gonna leavethis here good job all right we’re gonnaput the mixture into the pie pan allright you like me down againheading down all right then you’re gonnaspread it all around to try and make iteven[Music][Music]you’re gonna spread it all around likethis I said even I’m just gonna push itup against the sides I’m using a forkright now which is probably not theeasiest thing to do this because youdon’t want to poke into the pie crust ifyou can’t help it but spread it aroundso that it touches each of the sides sothat once it’s baked it’s connected toall the different bits and pieces kindof looks like a Vincent van Goghpainting all right so once you’re hereyou’re gonna take the edges and take theedges and as you can see kind of justroughly gauged it to give myself aboutan inch around the sides but youcertainly don’t need that much and youdon’t want to put so much though that itdoesn’t cook through and there are lotsof different ways to finish off the piecrust on the outside some people justcut it right up to the edgesome people will kind of press it tomake really fancy designs sometimes wedo that here but especially if it’s ajust a functional kind of pie thatyou’re making or if you’ve got littleguys who are not maybe not as interestedin kind of hanging out and for theartistic side of things may just keep itsimple so I tend to roll the outsides ofmy pie crust like this just simplerolling it in one direction so that itrolls down to where your filling isbecause this is an open-faced pieand it’s nothing fancy but it just kindof seals everything off and allows it tobe kind of finished offwhen you do that all the way around andagain this is where it comes in handy ifyour pie crusts the dough is not too dryit keeps it together really nicely atthis point – if it gets too drysometimes it start to fall apart okay soyou do that all the way around and thenit’s ready to put it in the oven weready to flippin the oven Liam I guessso I guess we’ve moved out alright solike I said 375 degrees Fahrenheitdepending on how good your oven is itcan be 45 minutes it can also be aboutan hour depending on how Brown you wantit at the top and ready put in there forabout 45 minutes to an hour and thenwhen you’re testing it you can stick aknife in and it will bring a little bitof the ricotta cheese out but it willcome out fairly tightly so makingeverybody whole see how we do in a whilehi everybody hi all right we’re gonnacheck in the oven and see how ourprobably came along so it definitelytook us about an hour or so we tend tolike oursit’s cooked really nicely through so itshould be pretty brown across the toplike that and the way to test it isyou’re gonna take a nice time reallysharp knife and stick it in to themiddle here and you’ll feel the bottomkind of like crunch through the bottomyou take it out and you have just alittle bit but not much of anythingcoming out on the other side so ifyou’ve got a lot of the ricotta cheeseyou’ll know that it’s still not quitedone so this looks perfect so enjoy thiscomes from a wonderful book called theMoosewood Cookbook for anybody who’sinterested in looking that up and we’vebeen using this in my family sincebefore I was born so hope you guys enjoyit with your families too and happybaking and everybody