Cooking
I'm a gal who keeps her word, and as I'd promised Jeanne I'd be there for this round of "Waiter, there's something in my...", I present to you: Pie!
It may not be The Great Pie, but it was a pretty darn good one.
See, I don't like pie. I never ate them growing up. For me, it's a texture issue, as well as a flavor problem.
I'd never even made a pie until a few years ago. But that's what love is...you may not like a thing, but when the object of your affection does, you make exceptions.
As I was telling a friend, in addition to the not liking pie-thing, I'm horrible with crusts. They simply won't cooperate. We start out wary of each other. By the time the oven's come to temperature, we've had a huge fight, I'm in tears and the crust falls apart in disgust.
My in-laws came to my rescue, though, this past Christmas. Pie crust-making therapy in the form of two lovely gadgets: a non-stick rolling mat (I can never gauge dimensions), and an extremely large spatula.
Admitting you have a problem is a big step to recovery. Actually using the tools of therapy gets you a heck of a lot closer still.
It also helps that I've been seeing the episode "Samurai Pie", from the Backyardigans, an awful lot lately.
A children's show that doesn't make you want to stick sharp objects into your eyes...that's heaven-sent.
A children's show you actually want to watch? Well, I don't know what to call that, except for...The Backyardigans.
This episode features Tyrone as the Master Pie Maker for the Empress of Ancient Japan. He's teaching Austin how to make pies, all set to music from those wonderful, old, spaghetti Westerns. Very Sergio Leone.
Uniqua and Pablo are ninjas who want to steal the pie. Really, it makes sense (moms, can I get a shout out here?).
Empress Tasha demands The Great Pie. No actual description of said pie, but I was inspired.
Using a pie crust recipe from the wartime cookbook, and with some help from Matt & Alex on peel-and-slice patrol, I baked an apple & pistachio pie, flavored with sugar, cinnamon and nutmeg.
Crust was very light, and very flaky. So light and flaky that, if not for the spatula, I would have needed spackle to cover the pie itself.
The apples were tender, but not smooshy. The pistachios give just a bit of crunch. Not too prominent, but a little extra richness.
Tagged with: Food and Drink + Pie + Apples + Pistachio + Baking + Waiter there's something in my
- Mom's Blueberry Tart: Recipe
Blueberries are intense. Intense color that stains your mouth purple. Intense sweet and tangy juice so rich it almost tastes like wine. Unlike other fruit, such as apples, they don't even need vanilla or cinnamon to give them a boost. They are the...
- Sugar High Friday – Try, Try Again…
Much as I love to make cookies, I’ve never had enough of a grasp of the science of baking to feel comfortable tinkering with a recipe. When it comes to cookies, I follow instructions. But for Sugar High Friday (SHF), as with Is My Blog Burning (IMBB),...
- Caramel Apple Pie
A recipe from Williams-Sonoma. The apples were sweet, rather than tart; a find at the farmer's market. The crust recipe came from the Wartime Cookbook. Matt's review: "Yum." ...When pushed for more details: "The filling is sweeter and mellower...
- Getting In The Holiday Spirit
I'm not much of a cranberry person. I'll drink the juice; fine. But I don't eat them. And I don't eat most pies: I have this issue with cooked fruit, or fruit in things. (But give me a peanut butter pie, and I'm there, fork...
- Learn From My Mistakes: Puff Pastry Pie Crust
Photo by Melissa Schneider. I promised to bring a tart to a friend's house last night, but I didn't feel like making a crust. Instead, I used puff pastry from the last batch I made. I had seen this idea before, but I wish the suggestion...
Cooking
Waiter, there's something in my...Pie-Yah!
I'm a gal who keeps her word, and as I'd promised Jeanne I'd be there for this round of "Waiter, there's something in my...", I present to you: Pie!
It may not be The Great Pie, but it was a pretty darn good one.
See, I don't like pie. I never ate them growing up. For me, it's a texture issue, as well as a flavor problem.
I'd never even made a pie until a few years ago. But that's what love is...you may not like a thing, but when the object of your affection does, you make exceptions.
As I was telling a friend, in addition to the not liking pie-thing, I'm horrible with crusts. They simply won't cooperate. We start out wary of each other. By the time the oven's come to temperature, we've had a huge fight, I'm in tears and the crust falls apart in disgust.
My in-laws came to my rescue, though, this past Christmas. Pie crust-making therapy in the form of two lovely gadgets: a non-stick rolling mat (I can never gauge dimensions), and an extremely large spatula.
Admitting you have a problem is a big step to recovery. Actually using the tools of therapy gets you a heck of a lot closer still.
It also helps that I've been seeing the episode "Samurai Pie", from the Backyardigans, an awful lot lately.
A children's show that doesn't make you want to stick sharp objects into your eyes...that's heaven-sent.
A children's show you actually want to watch? Well, I don't know what to call that, except for...The Backyardigans.
This episode features Tyrone as the Master Pie Maker for the Empress of Ancient Japan. He's teaching Austin how to make pies, all set to music from those wonderful, old, spaghetti Westerns. Very Sergio Leone.
Uniqua and Pablo are ninjas who want to steal the pie. Really, it makes sense (moms, can I get a shout out here?).
Empress Tasha demands The Great Pie. No actual description of said pie, but I was inspired.
Using a pie crust recipe from the wartime cookbook, and with some help from Matt & Alex on peel-and-slice patrol, I baked an apple & pistachio pie, flavored with sugar, cinnamon and nutmeg.
Crust was very light, and very flaky. So light and flaky that, if not for the spatula, I would have needed spackle to cover the pie itself.
The apples were tender, but not smooshy. The pistachios give just a bit of crunch. Not too prominent, but a little extra richness.
Tagged with: Food and Drink + Pie + Apples + Pistachio + Baking + Waiter there's something in my
- Mom's Blueberry Tart: Recipe
Blueberries are intense. Intense color that stains your mouth purple. Intense sweet and tangy juice so rich it almost tastes like wine. Unlike other fruit, such as apples, they don't even need vanilla or cinnamon to give them a boost. They are the...
- Sugar High Friday – Try, Try Again…
Much as I love to make cookies, I’ve never had enough of a grasp of the science of baking to feel comfortable tinkering with a recipe. When it comes to cookies, I follow instructions. But for Sugar High Friday (SHF), as with Is My Blog Burning (IMBB),...
- Caramel Apple Pie
A recipe from Williams-Sonoma. The apples were sweet, rather than tart; a find at the farmer's market. The crust recipe came from the Wartime Cookbook. Matt's review: "Yum." ...When pushed for more details: "The filling is sweeter and mellower...
- Getting In The Holiday Spirit
I'm not much of a cranberry person. I'll drink the juice; fine. But I don't eat them. And I don't eat most pies: I have this issue with cooked fruit, or fruit in things. (But give me a peanut butter pie, and I'm there, fork...
- Learn From My Mistakes: Puff Pastry Pie Crust
Photo by Melissa Schneider. I promised to bring a tart to a friend's house last night, but I didn't feel like making a crust. Instead, I used puff pastry from the last batch I made. I had seen this idea before, but I wish the suggestion...