Step one: Roast a head of garlic and a red bell pepper. Comment repeatedly about how the roasted red pepper looks like a flower. Step two: Find a brie baker. This one was made by my very talented mother in law. If you don’t have […]
I pulled this dinner out of my brain.
I completely made it up on the fly, and pretended to know what I was doing.
I’ve heard of people making roux, and figured I could pretend to know how to do it too.
This is flour and beef broth. Not a roux. Close enough?
And then I thought, “Shoot! I should have added herbs and spices!” I proceeded to madly throw around spice bottles until finding this one. Then I thought, “Oh sweet, savory.”
What exactly is “Savory” made from? I didn’t have time to care. Stuff was cooking. I threw it on the meat and stirred it around.
I happened to have an extra pie crust, because earlier in the day I figured that if you’re making one pie crust, you might as well make two.
It’s solid logic.
Surprisingly, this was excellent. It got approval from all the men in the house. I was told that I could make it again. Should make it again, even!
At least I have pictures to guide me?
Recipes are for chumps!
I guess it’s back to the kitchen for me.
If I can figure out how I made this, I’ll post a recipe that includes actual quantities of ingredients.
I know, I know–it’s not pie. It’s Beef and Broccoli. But it’s seriously delicious! And healthy! I mean, look at this That’s a lot of vegetables, my friend. And even though the meat was delicious, juicy, and tender, this photo makes it look completely unappealing. […]
More specifically, how about some pie?
Apple? With caramel sauce and ice cream?
Yeah, let’s do it!
I used local Fuji apples, and they were so juicy and delicious! I’m going to do this again, because this was seriously the best apple pie, but I’m going to use Granny Smith, cause that’s what I’ve got. It’s gonna work, don’t worry.
I also didn’t follow a recipe. It was probably the wildest thing I’ve ever done.
Don’t make fun of me. There’s no feeling like the pounding in your heart when you have no guarantee that the pie you’re making could be epic or awful.
I ALSO LEARNED THE COOLEST TRICK!!
Sorry for yelling, but this tip changed my life. For real.
Cinnamon Sugar Pie Crust
Makes two crusts
2 1/2 cups flour
1 tsp salt
2 tbsp sugar
1 1/2 tsp cinnamon
1 cup cold unsalted butter, cut in cubes
4 tbsp ice water, plus more if needed
Cut butter into small cubes and freeze for 15 minutes. Combine flour, salt, sugar and cinnamon in a bowl, then add the very cold butter and combine with a pastry cutter until it looks like coarse sand. Sprinkle ice water over the mixture and press the dough together with a rubber spatula. Eventually you will be able to pinch the dough together and have it stick to itself.
Divide the dough in half, press into round disks and cover in plastic wrap. Refrigerate the dough for at least an hour, and up to a day.
Cinnamon Apple Pie
3-4 medium apples
Juice from half of a lemon
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp nutmeg
2 1/2 tsp cornstarch
1/2 cup cinnamon chips
Preheat the oven to 375F.
Slice the apples very thinly, and then add the apple slices and lemon juice together in a large bowl. Make sure all the apple slices get covered in the lemon juice.
In a separate bowl, whisk the sugar, brown sugar, nutmeg and cornstarch together. Add the cinnamon chips and stir them in.
Add the sugar mixture to the apple slices, and make sure the apples get coated in the sugar mixture.
Roll out the first pie crust (see above for rolling instructions, or use a well floured surface), and gently put it in a pie pan. Pour the apple filling into it, and then roll out the next crust. Lay the second crust over the apple mixture, and pinch together and trim the edges. Cut vents in the top of the pie, and brush with butter. Sprinkle with cinnamon sugar, if desired.
Bake for 45-50 minutes. If the edges look like they’re starting to burn, wrap them with foil. Allow the pie to cool for 1-2 hours before serving. If you’re very very hungry for pie, you can put it in the refrigerator for half an hour before serving. Just don’t melt your refrigerator shelf.
How do you know when something’s deliciously awesome? When there are no leftovers. Remember the homemade pumpkin puree? I mixed it with this stuff Then added more stuff And then poured it into a pie crust. . It became something serious. Something warm and seasonal. Just […]
What would you do with it?
Roast the seeds?
You could do that, but here’s something else you could do…
Maniacally play with the roasted skin.
Ok, that was just me.
Hmmmm, now what do you think I can do with this?
Name that movie! The blog world has gone pumpkin crazy. Pumpkin muffins, pumpkin cookies, pumpkin cake, pumpkin ravioli and even pumpkin macaroni. I love it, but Nick swears he just doesn’t like pumpkin. Sad face for me. So instead of a pumpkin recipe, I bring […]