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Polenta Pie

polentadone

My mouth is still not fully healed from my surgery, but this weekend was the first time I branched out beyond pasta and I may have gone a bit overboard. Saturday dinner was barbecue from Fette Sau, Sunday morning brunch was vegetarian eggs Benedict at Brooklyn Label, and Valentine’s Day dinner was a chicken taco by Ramsey at my request. The whole weekend was rounded out with a game of Scrabble and an assortment of Italian pastries from Fortunato Brothers in Williamsburg. Oof.

I felt a recipe from The Moosewood Cookbook was in order for dinner tonight, and I chose Polenta Pie. Photos and a short recap after the jump. Continue Reading →

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Fresh Pumpkin Pie

pieraw

If I’m forced to choose between all of the pies that appear on the dessert table at a Thanksgiving dinner, pumpkin pie always wins out. I love the custard filling, and I find it difficult to pass up another vehicle for whipped cream during the holidays. My mind also rationalizes that it must be healthier than an apple pie because it has only one crust, conveniently forgetting the amount of sugar and cream required to make the filling.

I have attempted two pumpkin pies over the last month as part of my Pie and Manicure Sunday series, during which I bake a pie and get an very cheap manicure around the corner from my apartment. The first pie’s crust had some issues, and the amount of cream in the filling was overwhelming. I made the second one yesterday and I think I’ve found the correct ratios, but the cooking process was not without incident. More photos and a recipe after the jump Continue Reading →

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Apple Cranberry Pie

piefront

It was a banner weekend: dinner on the Upper West Side on Friday night, the farmers’ market in Grand Army Plaza on Saturday morning, shopping and macarons in SoHo in the afternoon, beer and tacos in Sunset Park at night, and finally on Sunday, manicures, pints of pumpkin ale, and lots of cooking in Park Slope. It felt the way a New York weekend should, with just the right balance of adventure and absurdity, and enough scenic views for a Woody Allen film. Much of it also revolved around food, so it was natural to wind down by baking a pie Sunday afternoon with my well-manicured hands.

I wanted to go recipe-free to make an apple cranberry pie, so I tried to remember as many techniques as I could from last year’s apple pie adventure and winged the rest. The pie was a success, but I forgot to add flour to the apple mixture which resulted in a little excess liquid. I’ve corrected it in the recipe after the jump. Continue Reading →

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Kitchen Basics: Chicken Pot Pie

I woke up extra early on Sunday morning to do some cooking. At 10 AM, you would assume I’d be up making a dish for brunch or perhaps baking muffins, but instead I was prepping and roasting a whole chicken. It was a component for that evening’s dinner, the ultimate comfort food: chicken pot pie. The combination of flaky pastry, seasoned gravy, and vegetables that appeared on plates throughout my childhood make it an ideal winter Sunday meal. 

The whole chicken provided not only the meat for the pie, it also provided the chicken broth after a few hours of simmering the carcass on the stove with vegetables and seasonings. The best part was that the three pound free-range organic chicken cost only ten dollars and some change at the store the previous day, which is a bargain in Brooklyn. 

A guide to making chicken broth and the pie are after the jump. Continue Reading →