Sunday, April 24, 2011
I made another Vinegar Chess Pie for Easter and in honor of completing my first year on the Path of 1,000 Pies. This one came out a little less potent than the last one, perhaps because I used my sister-in-law's vinegar that might have been on the shelf for a while. My husband prefers that sharper taste of the newer/stronger vinegar, but I can't really say one way or the other what my preference is. They're both great. Happy Easter and Happy Blogiversary! Thanks to all of you who have been following my pie adventures in the last year.
Current Pie Tally: 52
Monday, April 11, 2011
The in-laws came to town for the weekend, so I made a couple pie crusts on Friday. I used one for a Lenten quiche for Friday night's dinner and the other became a Vinegar Chess Pie. With both and the addition of a little extra cream in the pie, I used exactly one 1/2 pint of heavy cream. Yum. This Vinegar Chess Pie came out even better than the last one, perhaps because of the extra cream, perhaps because I cooked it closer to 35 minutes this time instead of forgetting about it in the oven like last time. Though it won't go toward the pie tally, the quiche was freakin' sensational!
Veggie & Mozzarella Quiche
one cooked pie crust
2 T. butter
1.5 c. finely chopped onion and green bell pepper
1 c. sliced white button mushrooms
1/3 c. drained and sliced sun-dried tomatoes
4 large eggs
2/3 c. heavy cream
1/3 c. 2% milk
1/2 t. salt
1/2 t. freshly ground black pepper
1/2 t. freshly grated or ground nutmeg
1/2 t. dried oregano
1.75 c. coarsely grated mozzarella cheese (reserve 1/2 c. for topping)
Preheat oven to 325°F. Melt butter in heavy large skillet over medium heat. Add onion and peppers; sauté until soft, about 7 minutes. Remove from pan and set aside. Sauté mushrooms until brown. Remove from heat. Allow vegetables to cool slightly.
Whisk eggs, cream, milk, salt, pepper, and nutmeg, and oregano in a large bowl. Stir in 1.25 c. cheese, sautéed vegetables, and sun-dried tomatoes. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 5-10 minutes. Cut and serve.
Current Pie Tally: 51
Monday, April 4, 2011
I made the Bittersweet Chocolate Cherry Nut Pie for my own birthday. I have to say, I am a little disappointed. It was very good and came together perfectly, but I think my expectations were too high. I was not a fan of how the pie firmed up when refrigerated or how it sucked the moisture out of one's mouth when consumed. I also think it could have been sweeter. I also think the addition of the Madeira and the bitters was a lot of fuss about nothing. I would have rather kept that money in my pocket and gone without. However, it was a truly decadent pie and it was enjoyed by all who partook. My mother described it as being like eating a chocolate truffle. There is definitely something sumptuous and sinful about eating a forkful of this still-warm pie after it cools down a bit from coming out of the oven. It's like getting a little taste of evil and liking it.
While I'm not sure I would make this pie again, it has definitely given me some ideas for other original pies. Like one made with white chocolate and dried cranberries. Maybe some coconut milk in the mix too.
Current Pie Tally: 50