Tag Archives: pie

First Strawberry-Rhubarb Pie of 2010

Apologies for being remiss in my blogging. Some technical difficulties and off-computer distractions have collaborated to keep me away from here for about a week. Anyway, I’m back. And I made a pie!! After a long winter full of disappointingly liquidy apple pies, I am pleased to present my first strawberry-rhubarb pie of the year. I am even more pleased to say that it is reportedly “just like grandma’s” — however I should note that I have still not graduated from pillsbury crust. I’m working on it, and as far as I’m concerned, I’ve got all summer to master fruit pies with homemade crust. It was still really really pretty!!


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St. Patrick’s Day Dinner

Sunday night, some really lovely friends and I had an Irish dinner to celebrate St. Patrick’s Day.

I made a vegetarian shepherd’s pie (using epicurious’s recipe here) and it was very well received! I ended up being really late because the grocery store was mobbed, being a Sunday afternoon, and then the process is a pretty long one, but it was well worth it. I made the stew and mashed potato top separately, and brought them to my friend’s house and baked them in a dish together when I arrived.

It was pretty thrilling to start with such a beautiful array of delicious fresh vegetables and herbs. I rarely have such a variety! I had never cooked with Seitan before, but that was the meat substitute used in the recipe. If I had it to do over again, I think I might try just throwing in even more vegetables instead, maybe brussels sprouts, which I always love, and I can’t think of many more that would fit in. I only think of brussels sprouts because cabbage suits a lot of Irish dishes, and they are just really precious tiny heads of cabbage. They’d look completely delightful in a stew so full of pearl onions. Anyway, I went light on seitan, heavy on pearl onions and parsnips, and it was really tasty. I added a lot of fresh ground pepper to the potatoes and it was so very tasty.

The rest of the dinner was so delicious. There was a sausage and stuffed cabbage rolls (both vegetarian and meaty varieties… I only had the pleasure of tasting the veggie ones). We had a few drink choices – hard cider, Guinness, Bailey’s, (Irish car bombs…) I had the cider and it was great. The whole thing was delicious, but the best was yet to come! A surprisingly decadent dessert of baked lemon custard with blueberry topping from a book of Irish dessert recipes caught us all off-guard. It was intensely good.

As for the company, I have really been sorely lacking in great lady time and this really hit the spot! More of that is definitely in order. And maybe another experiment with a recipe from that Irish dessert cookbook…

The mushrooms, leeks, and garlic all starting to cook together...

The entire shepherds pie, fully assembled and ready!!

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Leftovers for lunch

On Sunday, I made a chicken pot pie for dinner, and I’ve been enjoying the leftovers. SC says it was my best yet, and I think I agree. I’ve never baked my own crust for one before– and I didn’t this time either– but it turned out really well.

Pie before baking

I used this recipe, but replaced about a third of the chicken called for with 1 1/2 medium yukon potatoes. I cooked all the makings of the pie filling for longer than instructed because the potatoes took longer than the other vegetables to get soft, and the gravy stuff took longer to thicken up. I also used a lot more freshly ground pepper than the recipe calls for and it made it spicy in the best possible way.

Often when I make something like this, or a lasagna or a casserole… any kind of dish that “covers all the bases” of a balanced meal, I have a hard time coming up with accompaniments other than salad or something. It’s hard because with pasta or pie, bread makes the whole meal too bread-y. This time with the pot pie, we had asparagus. We just put it in the oven with the pie. SC didn’t know how much pepper I put in the pie, and he peppered the asparagus a lot too and drizzled with olive oil, and it ended up being delicious–on its own and with the pie.

after baking

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