Red pepper, basil, and goat cheese tart drizzled in honey and sprinkled with salt and pepper. That was for dinner… …and (bien sûr) another apple butter pumpkin pie for dessert, since we polished off the previous, lattice-topped one. I went for some free-form zigzags on this one, like the casual look of it. Also, if […]
Read More Pie-for-dinner, two favorites
So I went on a baking binge on Sunday, mostly for work but we kept a pumpkin pie for ourselves :d Also, made a lovely savory mushroom pie, another year-round favorite.
Read More Fall pies
That’s goat cheese mixed with a egg and layered at the bottom of the crust after it’ been placed in the tart pan. Then a layer of fresh basil leaves on top of the chèvre. Then many layers of red pepper rings (about 3 peppers’ worth) with some additional crumbled goat cheese interspersed for variety. […]
Read More Red pepper and goat cheese tart
This just looked too good to pass up. Best part was, it tasted amazing too! Win-win. So basically you make a double crust, opening it up to a bit wider than one would for a pie in a pie plate. On the bottom crust you put your spinach-ricotta-spices mixture in a pattern like this: Then lay […]
Read More Sunny spinach pie
Added some grated parmesan on top, and thyme sprig garnish
Read More Return of the mushroom-onion pie
…a.k.a. pork chops and applesauce in a double coffin. So I totally just made this one up, based on reading and thinking about the medieval predilection for mixing sweet and savory. I thought of how much I love homemade applesauce with my pork chops, and decided that would be a brilliant pie—with the addition of […]
Read More David’s medieval-style pork, onion & apple pie
It was so good, we ate half of it before I remembered to take a photo!
Read More Mushroom and onion pie