Monday, June 12, 2017

Funky Pie and Progress

Blue cheese, kale, onion and a little bacon
Old blue cheese smoldering in the fridge and some vague recollections of a blue cheese kale tart recipe, led to this umami bomb of a dish, which I somehow insisted on calling a pie rather than a quiche.  It was full of caramelized onions, kale from our garden and lots of blue cheese.  I was pleased.

The other half of the pastry dough went toward a blackberry blueberry pie with a crumble top.  While it was delicious fresh out of the oven, it was actually better chilled the next morning with time to set, and, of course, blackberry pie makes a fabulous breakfast.  Blackberries were from the farmers' market and blueberries commercially frozen.  Pastry was the Magpie recipe (butter and stick form Crisco) with one cup (of the 2 1/2 total) of the flour whole wheat.  Filling was mostly from Art of Pie (tapioca thickened) and crumble top was made up on the spot.

Blackberry blueberry cut while it was too hot
In other pie news, I know my mother-in-law loves me because she baked a peach pie (using the last of last year's frozen Colorado peaches!) for my birthday celebration with them.  (True, my mother-in-law has never been anything but open and loving and has expressed affection with words and deeds, but peach pie with Colorado peaches is my language).

The Mister's extended family has an annual pot-luck after a gathering at the cemetery on Memorial weekend.  There were several pies available-- goopy cherry, goopy strawberry, goopy cherry cream (which I later learned was cherry cheesecake, but if you are going to bake it in a pie crust and top it with a bunch of pie filling, I am going to consider it a pie). and mincemeat.  I ate the mincemeat because I am sure it must be a family specialty of one is serving mincemeat in May.  I had a bite of Aster's strawberry, which just reminded me that whole strawberries don't make a great pie, and I avoided the other's because I have become a cherry pie snob (I love a good cherry pie and I have no interest in pre-prepared cherry pie filling.  I was like this before MiL further spoiled it for me by sharing pies made with the rare tart cherries from her trees.)

On the way back to Oklahoma from Kansas, we bought convenience store  Moon Pies.  They needed more moisture and more flavor, but I suppose they were okay.

Yeah, we melted a plastic tray, but baked some great cookies
Every batch had issues, but every batch was tasty
In other baking news, during finals I baked macaroons (the delicious French sandwich cookies, not the delicious balls of coconut) with Aster, Dianthus and some college students.  They were tasty although disasters ensued.  Dianthus and I have since made macaroons from a mix and Friday night he rolled sushi as he is practicing for competitive cooking, and both macaroons and sushi trays were challenges on the recent season of Master Chef Junior.  I made not-quite-macaroons for the Mister Family Pot-Luck and for friends in Kansas, where we covered them with chocolate ganache, while chocolate coconut cream and strawberry-rhubarb sauce.

Rolling sushi
Yes, someone has shorter hair now, too.

Pies Baked Year of Pie (Continued)
Blue Cheese Kale
Blackberry Rhubarb
Coconut Chocolate (sweetened condense milk base.  Just fine.).
April 30
Dairy free coconut custard (invented at the last moment.  Just fine.)

1 comment:

Chateau said...