Tomato pie

I have been using Vivian Howard’s recipe for tomato pie this year.  BUT, I don’t make my own crust and I have modified it a little bit.  Thyme is too subtle a flavor and I can’t taste it with all the other stuff.  So, I leave it out.

Filling and topping:
1 tablespoon butter or olive oil
1 large yellow onion, halved and cut into julienne with the grain
2 teaspoons salt, divided
3 ½ pounds tomatoes, cut into ½-inch dice, divided
1 teaspoon granulated sugar, divided
2 tablespoons extra-virgin olive oil
½ teaspoon black pepper
⅓ cup picked basil leaves  (3 Tbsp dried)

½ cup mayonnaise
⅓ cup grated Fontina
⅓ cup grated Parmigiano-Reggiano

Blind-bake your crust for for 30 minutes.

In a medium saute pan or skillet, melt the butter and add the onions and ½ teaspoon salt. Cook the onions over medium-low heat till they are deeply caramelized. This will take about 40 minutes. If your onions get away from you and burn a little, add ¼ cup of water to the pan, scrape up the overbrowned bits, and keep going, In the end, you’ll have a scant ⅓ cup caramelized onions.

Toss half the tomatoes with ½ teaspoon salt and ½ teaspoon sugar. Set them over a colander and let them drain while you get everything else ready, at least 30 minutes.

Toss the remaining tomatoes with ½ teaspoon salt and the olive oil. Spread them out in a single layer on a sheet tray with as much room separating the individual pieces as possible. Slide the tray onto the middle rack of your oven and roast for 20 to 30 minutes. You’re looking for the tomatoes to dry out and brown slightly.

Once all the individual components are done, stir together the onions, the fresh tomatoes, the roasted tomatoes, the remaining salt and sugar, black pepper and basil. In a separate, smaller bowl, stir together the mayonnaise, Fontina, and Parm.

Spoon the filling into your blind-baked crust and crown it with mayo-and-cheese topping. Bake in the middle rack of your oven for 30 minutes. You can serve this warm or at room temperature. Both have their virtues.

Advertisements

Vegetarian Chocolate Pie

Alton Brown has a recipe he calls Moo-less Chocolate Pie.

  • 13 ounces semisweet chocolate chips
  • 1/3 cup coffee liqueur
  • 1 teaspoon vanilla extract
  • 1 pound silken tofu, drained
  • 1 tablespoon honey
  • 1 (9-inch) prepared chocolate wafer crust

The New York Times makes the same thing adding spices and calls it “Mexican.”

1 ½ teaspoons ground cinnamon
¼ teaspoon chile powder, or more to taste

I think it makes a lovely mousse, if you skip the crust.

Pizza!

My friend, Tiffany, shared this.

INGREDIENTS:

• 1 teaspoon white sugar (or Splenda®)
• 1-and-a-half cups warm water (about 110° F)
• 1 tablespoon/packet active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1-and-a-half cups all-purpose flour
• one-half cup of cornmeal (My personal tweak — makes the crust better!)

DIRECTIONS:

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let stand for 10 minutes until foamy.

Stir olive oil and salt into the yeast mixture, then mix in the flour and cornmeal until dough starts to come together. Tip dough onto floured surface and knead until all the flour has been absorbed and the ball of dough becomes smooth. Place dough in an oiled bowl (I coat the sides of the mixing bowl I used, rather than dirty another bowl), cover with a kitchen towel, and let stand in a warm place until the dough doubles in size (about one hour).

Tip dough back out onto floured surface and divide into 2 halves for thin crust pizza, or leave whole for a deep-dish style pizza. Form into tight ball(s) and let rise for 45 minutes or so.

Preheat oven to 425° F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both fists and gently pull edges outward while slowly rotating the dough. When the circle has reached the desired size, place on a well-oiled pizza pan or screen. Spoon your favorite sauce (I make my own from canned tomato sauce, minced garlic, chopped onions, basil, oregano, salt, and pepper) onto the crust, then add toppings (meats, veggies, cheeses). I use cheese with 2% milk fat, for less saturated fat; it’s healthier, and better for one’s cholesterol numbers.

Bake for 15 – 25 minutes (depending on thickness, how fast your oven cooks, and how crispy you want your crust). Ideally, the crust should be crisp and golden at the edges, and cheeses should be nicely melted on top.

Enjoy!

Quick Chiffon Pie

You will need a graham cracker crust, a small can of frozen fruit juice, a can of sweetened condensed milk and a 8 oz tub of whipped cream or Kool-Whip, food color is optional.

Let the frozen juice melt, pour it into a large bowl with the whipped cream and condensed milk. Fold them together (use a spatula to scrape up from the bottom to the top, gently so you don’t beat it flat. It isn’t delicate, but don’t stir hard.)

The juice won’t color the fluff. So, you can put a drop or 2 of food color that matches if you are so inclined.

Pour into the crust. You can flip the plastic liner to make a top to cover it.

Let it set in the refrigerator for 2-4 hours before serving. Longer is fine, but less than 2 won’t hold together well when you slice it.

My mother always added food color. She would get a 12 oz. container of Kool-Whip and save out a third of it to garnish the top.

One time, I got in an experimental mood and bought every flavor of fruit juice concentrate that came in a small can. Limeade, lemonade and all the flavors of 5 Alive were tasty. They even had tangerine juice concentrate and it was good, although I’ve never seen it since then. Grape and orange juices only came in large cans so I skipped them. Grapefruit juice wasn’t a flavor that needed repeating.

Rhubarb Pie

This was posted to the FaceBook page of Henry Flury & Sons Grocery when they let it be known that they still had a little rhubarb left for sale.


3T flour
1c sugar
1 egg, beaten
2c rhubarb, cut into small pieces
1 recipe plain pastry

Sift flour and sugar together; add egg; beat thoroughly and add rhubarb.

Line pie pan with pastry and pour in filling.

Cover with pastry slips in lattice design. Bake in very hot 450 degree oven for 10 minutes.

Reduce temperature to 350ºF and bake 35 minutes longer. Makes 1 nine inch pie.

~ Mrs. June A. McCullough


My experience is that the smaller you cut the rhubarb the better the pie.  I don’t care for large chunks.

Asaleah’s Mud Flat Pie

Crust:
1 c. flour
1/2 c. butter, melted
1 Tbsp. sugar
1/2 c. pecans, chopped

Mix well and press in a 9X13 pan.  Bake at 350F for 15 min.  Allow to
cool.

Mix:
8 oz. cream cheese
1 c. confectioners sugar
2 c. Cool Whip

Layer onto the crust.

Mix:
1 large package of instant Chocolate pudding
3 c. cold milk

Layer before it sets up.

Top with more Cool Whip, grated chocolate and nuts.

Chill.  Serve cold.