Every food blog I read is doing a Thanksgiving post, so why not my own?? I'm kind of hosting our big dinner - The Pedant and I are combining families in the party room of our building. Other family members are making the Turkey, but we're still pitching in.
I'm making a Pecan Pie (recipe from Joy of Cooking, which I have heard from a friend is the easiest and best recipe for pecan pie) which I'm excited about. I'm making that Wednesday after work.
I'm also making a Southwest Quinoa and Sweet Potato salad (ala Mark Bittman). I've already cooked the sweet potatoes and will cook the quinoa and assemble the salad Thursday. But it will be a rush - I am running a 5 mile race that day (in order that I can enjoy my pecan pie!). I was originally going to make the quinoa Wednesday but am running out of room in my fridge...
My mom and I will also be assembling stuffed mushrooms and finishing a stuffing. It should be a hectic day, but fun.
Showing posts with label Pie. Show all posts
Showing posts with label Pie. Show all posts
Tuesday, November 23, 2010
Thursday, December 18, 2008
We want you! We want you!
Recently, one of my favorite political bloggers mentioned a foodstuff I'd never heard of: bean pie.
The country group Alabama had made me aware of sweet potato pie (and its silencing qualities); I had heard of rhubarb pie from Sesame Street (and then subsequently warned off of it by my rhubarb-skeptical parents, as well as Jack Nicholson); I am even familiar with shoo-fly pie (although, honestly, just from the song, and without Google I wouldn't know what the companion food was).
But back to bean pie. According to what appears to be the Nation of Islam's recipe (no, I am not kidding), bean pie is navy beans pureed with enough traditional piestuffs (condensed milk, vanilla, nutmeg, butter) that the beans cease to be vegetable and become merely starch for a pie filling. In theory, I think I approve.
A blogger who tried a packaged version said they tasted better than OK. Personally, if I were to have a bean pie, I'd make one. We do have a lot of navy beans lying around that we have no use for, so I wouldn't even need the commercially available bean pie mix.
Now, the real question is whether I make my own pie crust, or let Keebler do the low-fat cooking?
The country group Alabama had made me aware of sweet potato pie (and its silencing qualities); I had heard of rhubarb pie from Sesame Street (and then subsequently warned off of it by my rhubarb-skeptical parents, as well as Jack Nicholson); I am even familiar with shoo-fly pie (although, honestly, just from the song, and without Google I wouldn't know what the companion food was).
But back to bean pie. According to what appears to be the Nation of Islam's recipe (no, I am not kidding), bean pie is navy beans pureed with enough traditional piestuffs (condensed milk, vanilla, nutmeg, butter) that the beans cease to be vegetable and become merely starch for a pie filling. In theory, I think I approve.
A blogger who tried a packaged version said they tasted better than OK. Personally, if I were to have a bean pie, I'd make one. We do have a lot of navy beans lying around that we have no use for, so I wouldn't even need the commercially available bean pie mix.
Now, the real question is whether I make my own pie crust, or let Keebler do the low-fat cooking?
Monday, May 19, 2008
Pumpkin Failures
Last night the Sherbs and I were at Aroma in Shirlington again, sort of with regards to my birthday (my parents were there and gifted us with a cordless variable-speed drill). I strongly recommend the crispy okra and the malai kofta for vegetarians, and the vindaloo is amazing for the non-vegetarians.
In food failure news, blog The Bacon Show provides a recipe claiming to be "silverbeet with bacon, pumpkin, and feta." You will have to convince me that bacon, pumpkin, and feta are complementary flavors. Bacon/feta sounds like failure. Pumpkin/feta sounds like failure. Just serve beet salad with feta as one dish, and then have a separate bacon/pumpkin dish like bacon pumpkin pie or a bacon-riffic pumpkin soup.
In food failure news, blog The Bacon Show provides a recipe claiming to be "silverbeet with bacon, pumpkin, and feta." You will have to convince me that bacon, pumpkin, and feta are complementary flavors. Bacon/feta sounds like failure. Pumpkin/feta sounds like failure. Just serve beet salad with feta as one dish, and then have a separate bacon/pumpkin dish like bacon pumpkin pie or a bacon-riffic pumpkin soup.
Tuesday, April 8, 2008
I am a prophet!
The Sherbs will attest that this is old news, but since we haven't blogged in forever, you haven't heard it yet.
Two weeks ago, we wanted to make a key lime pie for a guest who was coming over. We picked a recipe from the Weight Watchers' "comfort food" cookbook, which guaranteed that it would be acceptably benign.
Then we hit the Teet with a vengeance, getting limes, condensed milk, fat-free non-dairy topping, and a low-fat graham cracker crust. What we didn't do, though, is get gelatin, a necessary ingredient.
Knox seems to have a lock on the grocery store gelatin market. This is good, in the "Mrs. Knox ran the company for 40 years through the first half of the 20th century and therefore is a kickass feminist icon" sense, but not in the "gelatin is made from treif animals" sense, and we try to keep our apartment kosher vegetarian. We couldn't find kosher, much less vegetarian, gelatin for love or money, and not only did we try the Teet, but we tried Whole Foods (which also just carried Knox) and Trader Joe's (which carried no gelatins at all).
We went to sleep that night very disappointed, but the idea came to me the next morning in a dream: agar-agar. I then called around the local grocery stores to find some, but nobody had heard of it. I then tried the Super H Mart relatively close to us. On the phone, they had no idea what I was talking about, but none of the clerks I spoke to had a particularly accomplished grasp of the English language.
It took some searching through the claustrophobic aisles of dessicated anchovies and seaweed, but we found some packets which said they were agar-agar. We bought them with trepidation, as the "call for comment" number was in Thailand.
We used the agar-agar at a 1:1 for gelatin, and it worked out pretty well. It does have to be mixed with stuff because, when made to gel, it smells a little too much like its seaweed origins, and we were first worried that the condensed milk had gone off. That disappeared when we folded in the non-dairy whipped topping.
The pie turned out very tasty, mostly because the Sherbs rocks at pie-making. I can only claim credit for gelatin substitutes, which I can summon forth from my dreams.
Two weeks ago, we wanted to make a key lime pie for a guest who was coming over. We picked a recipe from the Weight Watchers' "comfort food" cookbook, which guaranteed that it would be acceptably benign.
Then we hit the Teet with a vengeance, getting limes, condensed milk, fat-free non-dairy topping, and a low-fat graham cracker crust. What we didn't do, though, is get gelatin, a necessary ingredient.
Knox seems to have a lock on the grocery store gelatin market. This is good, in the "Mrs. Knox ran the company for 40 years through the first half of the 20th century and therefore is a kickass feminist icon" sense, but not in the "gelatin is made from treif animals" sense, and we try to keep our apartment kosher vegetarian. We couldn't find kosher, much less vegetarian, gelatin for love or money, and not only did we try the Teet, but we tried Whole Foods (which also just carried Knox) and Trader Joe's (which carried no gelatins at all).
We went to sleep that night very disappointed, but the idea came to me the next morning in a dream: agar-agar. I then called around the local grocery stores to find some, but nobody had heard of it. I then tried the Super H Mart relatively close to us. On the phone, they had no idea what I was talking about, but none of the clerks I spoke to had a particularly accomplished grasp of the English language.
It took some searching through the claustrophobic aisles of dessicated anchovies and seaweed, but we found some packets which said they were agar-agar. We bought them with trepidation, as the "call for comment" number was in Thailand.
We used the agar-agar at a 1:1 for gelatin, and it worked out pretty well. It does have to be mixed with stuff because, when made to gel, it smells a little too much like its seaweed origins, and we were first worried that the condensed milk had gone off. That disappeared when we folded in the non-dairy whipped topping.
The pie turned out very tasty, mostly because the Sherbs rocks at pie-making. I can only claim credit for gelatin substitutes, which I can summon forth from my dreams.
Monday, December 24, 2007
My Christmas Dinner
It had little to do with Christmas, as I don't celebrate the holiday (although I don't get all up in people's face about it, like some people - if your religion hasn't been stolen wholesale by at least two major religions who turned around and persecuted you for it - not to mention try to shoehorn your minor holidays into their rubric - the fact that Christmas coincides with major Roman and ancient European animistic festivals entitles you to no more than anthropological conversation. You may not complain), but it was tasty. The menu:
APPETIZER: Store-bought port wine cheese ball and store-bought crostini. Wine.
MAIN COURSE: Whole wheat pasta in a low-fat sauce made from "chicken" broth, ricotta cheese, walnuts, and crumbled gorgonzola. Caesar salad. Wine.
DESSERT: Fat-free, sugar-free JELL-O® butterscotch pudding in a graham cracker pie crust. Fat free Reddi-Whip. Silk soy "nog," which is more like eggnog-flavored milk, but if you don't like the heaviness of regular eggnog, I highly recommend it.
APPETIZER: Store-bought port wine cheese ball and store-bought crostini. Wine.
MAIN COURSE: Whole wheat pasta in a low-fat sauce made from "chicken" broth, ricotta cheese, walnuts, and crumbled gorgonzola. Caesar salad. Wine.
DESSERT: Fat-free, sugar-free JELL-O® butterscotch pudding in a graham cracker pie crust. Fat free Reddi-Whip. Silk soy "nog," which is more like eggnog-flavored milk, but if you don't like the heaviness of regular eggnog, I highly recommend it.
Wednesday, October 17, 2007
I am not sure where I was going with this.
Blogger AppleCider5946 impugns the place of Dr. Pepper in American life:
As someone who may be having Diet Dr. Pepper with cup noodles (24 cups for less than $6 at Costco!) for a snack later today, I resent the implication that Dr. Pepper is on par with Twinkies, a snack food not even the Pennsylvania Firearm Owners Association can totally get behind.
In support of AppleCider5946's theory, however, a Google search quickly reveals that Americans obsessed with Transformers hold that "[m]y favorite recipe is to mix canned chili with Dr. Pepper and malted chocolate milk balls to make a damn fine gumbo." Given the nature of the community that was posted in, I am not clear if that was serious. But it may well be.
Sadly, a search on "Dr. Pepper brings joy to humanity" was, until I just mentioned it in this blog, a Googlenope. Also: "Jesus loves Dr. Pepper," "Dr. Pepper cures cancer," and "Dr. Pepper is an alternative fuel for the future."
However, "Dr. Pepper, the Drink of Kings" gives you this site.
Anyway, Dr. Pepper can completely be a part of a balanced diet. And for the record, sugary cereals were worse in the days of apple pies cooling on the shelves than they are now - sugar was considered a vital nutrient. Like how tobacco smoke soothed the throat.
There was a time in America when Mom[']s homemade apple pies and cakes were a treat you got to eat once in a while . . . [n]ow mass produced candies and cakes are available almost everywhere you go. Some Americans are in a quagmire stuffing themselves with donuts, Twinkies, and Ring Dings for breakfast, lunch and dinner then washing it all down with a Dr. Pepper.
As someone who may be having Diet Dr. Pepper with cup noodles (24 cups for less than $6 at Costco!) for a snack later today, I resent the implication that Dr. Pepper is on par with Twinkies, a snack food not even the Pennsylvania Firearm Owners Association can totally get behind.
In support of AppleCider5946's theory, however, a Google search quickly reveals that Americans obsessed with Transformers hold that "[m]y favorite recipe is to mix canned chili with Dr. Pepper and malted chocolate milk balls to make a damn fine gumbo." Given the nature of the community that was posted in, I am not clear if that was serious. But it may well be.
Sadly, a search on "Dr. Pepper brings joy to humanity" was, until I just mentioned it in this blog, a Googlenope. Also: "Jesus loves Dr. Pepper," "Dr. Pepper cures cancer," and "Dr. Pepper is an alternative fuel for the future."
However, "Dr. Pepper, the Drink of Kings" gives you this site.
Anyway, Dr. Pepper can completely be a part of a balanced diet. And for the record, sugary cereals were worse in the days of apple pies cooling on the shelves than they are now - sugar was considered a vital nutrient. Like how tobacco smoke soothed the throat.
Wednesday, March 14, 2007
More on Pi Day
As I mentioned to the Sherbs, Pi Day (the best made up holiday since Talk Like a Pirate Day) is best celebrated on 3/14/15 at 9:26:53. (For those not in on the nerdy math joke, click here).
Anyway, Pi Day should be celebrated with a party serving pies. My favorite pie, personally, is the Amish Vanilla Pie, which is sugar and fat in a pie shell, with a crumb topping. It is so horribly unhealthy that it tastes great.
Anyway, Pi Day should be celebrated with a party serving pies. My favorite pie, personally, is the Amish Vanilla Pie, which is sugar and fat in a pie shell, with a crumb topping. It is so horribly unhealthy that it tastes great.
Happy Pie Day!
Dear Readers,
You are cordially invited to spend March 14, 2015 at 9:26 AM with me and The Pedant to celebrate real pi day. We will be serving pie. Because we both like pie. And Pi. We will serve key lime pi, chocolate pudding pi, apple pi, almond vanilla pi, mud pi, Eskimo pi, strawberry rhubarb pi (what is a rhubarb anyway?), lemon maraige pi, and many more.
A Happy Pi Day to You!
(Ed. Note: It's true I didn't add blueberry pi, which I make very well, or banana creme pi, because I personally hate those kinds of pis. Gross! But feel free to bring your own.)
Love,
Sherbs and The Pedant
You are cordially invited to spend March 14, 2015 at 9:26 AM with me and The Pedant to celebrate real pi day. We will be serving pie. Because we both like pie. And Pi. We will serve key lime pi, chocolate pudding pi, apple pi, almond vanilla pi, mud pi, Eskimo pi, strawberry rhubarb pi (what is a rhubarb anyway?), lemon maraige pi, and many more.
A Happy Pi Day to You!(Ed. Note: It's true I didn't add blueberry pi, which I make very well, or banana creme pi, because I personally hate those kinds of pis. Gross! But feel free to bring your own.)
Love,
Sherbs and The Pedant
Subscribe to:
Posts (Atom)