tag: pie dough
August 12, 2013
Tomato season! Tomato season! Hurrahhhhhhh!
One of my colleagues grew these adorable and flavorful cherry tomatoes in his backyard. One day when he brought a tupperware full of them to work, I couldn’t resist eating a few every time I stopped by the kitchen, and he mentioned that soon he would have more tomatoes than he and his family could possibly eat.
So, I made him a deal: bring me tomatoes, and I will make something with them for the office.
Flaky pie dough is rolled out into a big circle and filled simply with sweet, fresh tomatoes and just enough goat cheese and basil to make it interesting. The edges are folded up rustically, brushed with cream, and the whole thing bubbles in the oven, just until the tomatoes soften and pop and the crust gets all golden at the edges.
Is it weird that I accidentally woke up at 6am and decided to make a tomato tart? Maybe. Was I still pretty jetlagged? Certainly. Did bringing this in to work make me way more popular that day? You betcha.
December 13, 2012
This is one of the most versatile dinners I know. Basically, it follows the concept of “slather it in béchamel sauce and/or top it with pie crust and it’ll probably be delicious.”
Originally, I was going to call this “leftover pot pie,” because I took these photos around Thanksgiving when leftovers were all everyone was talking about. And honestly, the way I usually make it is with a mess of leftovers, but leftovers pot pie doesn’t sound that appetizing.
My point is that you can make this pie with pretty much any kind of vegetables or protein in the filling. Got some leftover chicken from that one you roasted earlier this week? It’ll work perfectly. A few herby carrot sticks that you didn’t finish from today’s afternoon snack? Chop ‘em up and chuck ‘em in. Some garlicky greens hanging out in your fridge? Naturally. You can also make this in almost any oven-safe vessel: a deep dish pie pan is traditional, but feel free to mess with individual mini-pies (like I did), 8-inch square baking pans, or cast-iron skillets.
November 5, 2012
You know what I don’t understand? Crustless quiche. First of all, isn’t that just a frittata? Secondly, the crust is clearly the best part of quiche, so why would you want to get rid of it? (I know, I know, it’s because it’s fattening… but seriously people, we need to get over our fear of butter for some things, and quiche is one of those things.)
Perhaps I’m biased because, well, I make some excellent pie crust. It’s the easiest thing, and I like to have a couple of discs of it in my fridge at all times just in case some fruit takes a turn and must immediately be turned into pie, or I have savory leftovers begging to become pot pies.
The only equipment you need is your fingers, a counter, a bowl (though this is optional), and about ten minutes of your time for an outstandingly flaky, buttery, versatile crust. Here’s how I do it.
July 18, 2012
Today, I had planned to show you some dainty scones I made the other day. Cream scones, cut into neat little right triangles, with raspberries and chocolate in them. Neatly arranged on a blue china plate, served with tea.
Instead, I’m going to show you this yellow muck.
(Don’t worry, scones tomorrow.)
Why? Because this yellow muck was so, so delicious – one of the best things I’ve made in this kitchen, in my opinion — and it wasn’t planned. Inspired by this article as well as the author’s book, which I’ve started reading this week, I decided to just take whatever I had in the kitchen and make something out of it.