Posted on July 5th, 2011 1 comment
I am not sure when it started but a few well known food bloggers had a conversation about pie and soon #pieday was created. It is a day for food bloggers, food lovers, cooks and chefs to make a pie, take a picture of it, post it on Facebook, Twitter, write a blog post about it. I can’t imagine very many people in our culture anyway who don’t like pie. This event has become a pretty big phenomenon. If you use either Facebook or Twitter I encourage you to go and explore the huge world of pie. Go here for the Facebook event page. Go to twitter and do a search using #pieday ( the “hashtag” is what enables you to see ALL the tweets that have to do with pieday)
I love savory pie. And I have been craving meat, so I created a savory Carnivore Cottage Pie. I wish I could give credit to the blogger from whom I got the crust recipe but the link is long gone. so, thank you, faceless Paleo diet practitioner. The crust is the only part I really have a recipe for. It would have been better had I had a recipe for the rest as I forgot to put some eggs into the filling which would have held it together nicely. Instead, it fell out of the lovely crust. Tasted good, yes, but not so pretty for a photo! As with all my recipes, improvisation is the name of the game and this could have almost infinite combinations of ingredients.
Carnivore Cottage Pie
5 c.organic almond meal/flour
4 T. cold organic butter, cut into small pieces
2 organic eggs ( please use ones from pastured chickens)
1 tsp. salt
I used a small onion and a couple cloves of garlic which I sauteed in some leftover bacon fat. Use what oil/butter combination you prefer. I added about 3/4 lb. of turkey sausage, and a couple big handfuls of beet greens, salt, pepper, some Penzey’s Summer in Paris seasoning. This is a good time to use leftover veggies. I had thought of putting mushrooms in, but forgot!
Place almond meal and salt into the food processor. Pulse in the pieces of butter. Add eggs and mix until it comes into a ball. Dump onto a piece of parchment paper, wrap, and cool in the refrigerator for 30 minutes or so. This dough is pretty fragile before baking. Divide into two balls and roll carefully into circles for your pie pan. I used a deep dish baking dish and pushed the dough carefully up the sides.I put a few slices of pork pate over the dough and sort of spread it around. Add the cooked filling which you have mixed with a couple of eggs. Cover with the other rolled out crust and gently press the edges together.
Bake at 350º in the center of the oven for about 30 minutes. Yummy!
Posted on November 11th, 2009 No comments
I have so much fun this time of year watching the birds in my neighbors’ pear tree. It is loaded with pears that they leave for the birds. I think most of the birds get a bit drunk on all that yumminess. I have a love/hate relationship with pears. I love the taste and have a very narrow window of eating opportunity. If they are not the exact degree of ripeness… ewww. Too ripe and I cannot abide the mushiness, not ripe enough and they feel very weird on my teeth! Cooking them solves some of that issue. Some years I have made pear sauce or pear butter. This year I have a new favorite savory recipe.
Winter Squash stuffed with Sausage and Pears
adapted from Weight Watchers
4 medium acorn squash ( you could use Delicata or some other small globe squash. I cannot remember the name of the kind I used!)
16 oz. chicken sausage ( sweet italian is good, I used pork and thus it was no longer a weight watching recipe)
1 onion, chopped
4 cloves garlic, minced
3 c. chopped pears
1 1/3 c. part skim ricotta cheese ( I used soft goat cheese)
2 T chopped fresh parsley
1 c. panko or soft bread crumbs
2 T parmesan cheese
2 T olive oil
Preheat oven to 350º. Cut each squash in half crosswise and remove seeds. Cut a small slice off each squash bottom to help it stand upright. Place squash, cut side down in a baking dish. Bake uncovered, for 45 mins.
In a large skillet, cook sausage, onions, and garlic until sausage is no longer pink and onion is tender. Remove from heat, drain off any fat. Stir in cheese, pears, and parsley. ( I added some sage as well)
Turn squash cut side up in the baking dish. Season with salt and pepper. Spoon sausage mixture into the baked squash, mounding the mixture as necessary. Bake uncovered, about 20 mins. or until squash is tender.
Stir together bread crumbs and parmesan cheese. Sprinkle over filling. ( feel free to use more cheese if not concerned about calories). Drizzle with olive oil and broil for 3-5 minutes or until crumbs are toasted.
For my personal chef clients, I offer this as a meal in and of itself and suggest they make a salad. If you wanted to continue the pear theme, add some sliced raw pears and crumbled blue cheese to that salad.
Pear season is passing, so give this a try.