Wednesday, August 9, 2017

TOMATO AND ROASTED GARLIC PIE

ph: sonia winesett

I'm addicted to Instagram, constantly scrolling through gorgeous photos of pies and other culinary delights. I came across a post for a Tomato and Roasted Garlic Pie from @bonappetitmag and was immediately hooked. Today, I made a modified version of the savory pie and the above photo is the end result. One word - amazing! Here's the original recipe. I was short on time so I substituted the homemade cracker crust for a pre-made puff pastry. I couldn't find any Taleggio cheese in my local grocery stores so I used Sargento pre-shredded 4 Cheese Italian blend (Mozzarella, smoked provolone, Romano, and Asiago). I substituted the real mayonnaise for Smart Balance Light Mayonnaise. Instead of heirloom tomatoes I used what I had on hand which were tomatoes on the vine and a few campari tomatoes.

Tomato and Roasted Garlic Pie
1 sheet of ready-to-make puff pastry sheet, thawed
Flour for dusting to roll out puff pastry sheet
2.5 pounds tomatoes on the vine and camapri tomatoes, cored, sliced 1/4-inch thick
3 Tbsp olive oil
3/4 teaspoon kosher salt, divided, plus more
1/4 teaspoon freshly ground black pepper, plus more
6 garlic cloves
2 Tbsp butter
8 ounces Sargento 4 Cheese Italian, shredded
2.5 ounces finely crumbled Parmesan (about 1/2 cup)
1/2 cup mayonnaise 
1 Tbsp chopped thyme, plus 1/2 teaspoon leaves
1 small shallot, thinly sliced
  1. Place a rack in middle of oven; preheat to 475°. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it’s okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25–30 minutes. Let cool.
  2. Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5–8 minutes. Transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
  3. Reduce oven temperature to 375°. 
  4. Dust the counter with flour and roll out puff pastry sheet to fit in a 10-inch tart pan. Flute edges. Place in freezer until ready to use.
  5. Mix shredded 4 Cheese Italian blend, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula. Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot, then scatter thyme leaves over.
  6. Bake pie until filling bubbles vigorously and crust is browned, 50-60 minutes. Let cool 1 hour before serving.

Monday, July 3, 2017

BLUEBERRY STARS


Now, isn't this pretty? Here's a Blueberry Pie recipe - a summer classic - from CosmoCookie. According to Meghan, the filling is rich and tart and the crust 'tastes like flaky butter'. Give it go, folks, and put your fork in it! 

Note: The recipe calls for 4 cups of blueberries - make sure you get the juiciest and choicest blueberries you can find. Try the farmer's market instead of your local grocery store as the ones they stock tend to be tasteless frauds. In a pinch, frozen Maine wild blueberries are preferable to so-called blah 'fresh berries'. 

Sunday, July 2, 2017

AMERICAN FLAG PIE: HOORAY FOR THE RED, WHITE, AND BLUEBERRY!


Okay, it's not time to celebrate quite yet but in case you need some dessert ideas for the coming holiday, here's an American Flag Pie recipe from King Arthur Flour via their blog Flourish (flour + nourish). Now, this is the way to impress friends and family this Fourth of July! Does it look like a lot of work? Maybe. But this decorative strawberry and blueberry pie looks both patriotic and delicious. The perfect dessert to celebrate Independence Day! 

Thursday, June 29, 2017

STAR SPANGLED PIE

via Petee's Pie Company

July 4th is rapidly approaching, do you know where your pies are? Celebrate our nation's independence and impress your friends by serving pie. It doesn't matter if you make it from scratch, order it from your neighborhood pie shop, or purchase it pre-made from the grocery store -- get your pies, folks! 

I'm planning to bake two pies - Smitten Kitchen's Strawberry Rhubarb and Butter & Scotch's S'mores - but if baking isn't your jam then try my favorite NYC pie shop Petee's Pie Company. You can order their NY Sour Cherry pie made from the freshest locally sourced ingredients. Their sour cherries come directly from Samascott Orchards, a family owned and operated farm in Kinderhook, NY. If don't like cherry pie then choose from dozens of others.

Celebrate accordingly with 10% OFF any order placed through July 1st with code REDWHITE&PIE. Offer valid for online orders only.

Follow this link to 
order now


Don't live in NYC? Ship pies to yourself HERE! 🚚💨

Wednesday, June 28, 2017

Southern Living's Key Lime-Buttermilk Icebox Pie

via Southern Living
I love icebox pies in the summer! I found a stack of enticing recipes at Southern Living and I plan on making every single one by summer's end. They're my new obsession! The first recipe I tackled was for Key Lime-Buttermilk Icebox Pie. I swapped out the Buttery Cracker Crust for a gluten-free graham cracker crust and used Manhattan Key Lime Juice since it's impossible to find key limes in New York City. The results were spot-on, the tart deliciousness of key lime pie and the creaminess of frozen ice cream! 

Key Lime-Buttermilk Icebox Pie
1 (14-oz.) can sweetened condensed milk
1 Tbsp loosely packed lemon zest
1/2 cup Key lime juice
3 large egg yolks
1/4 cup buttermilk
Buttery Cracker Crust, baked *
Vegetable cooking spray
Sweetened Whipped Cream
  1. Preheat oven to 325º F. Whisk together the first 3 ingredients in a bowl.
  2. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on the surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.
  3. Bake at 325º for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 5o 6 hours. 
  4. Top with Sweetened Whipped Cream.
*the crust recipe calls for 6 Tbsp of melted butter but I would reduce to 5 Tbsp, otherwise the mixture is too wet.

Tuesday, June 27, 2017

Smitten Kitchen Strawberry-Rhubarb Pie

The following Strawberry-Rhubarb Pie recipe from Smitten Kitchen is the next pie on my baking agenda. It's Deb Perelman's new and improved recipe (no saggy bottom pies for her)... and doesn't it look absolutely scrumptious? I want a piece! Follow @smittenkitchen on Instagram --- nothing short of pure eye-candy. 

via smitten kitchen