Feeds:
Posts
Comments

Posts Tagged ‘pie crust’

by Sarah Steimer

Asparagus, leek and Gruyere quiche

This was my first quiche and it turned out really quiet fantastic. It was the perfect dish for the Easter brunch we hosted (and paired quiet well with some French toast, potatoes, mimosas and bloody Marys). You know what else this quiche would be perfect for? Mother’s Day!

(more…)

Advertisements

Read Full Post »

by Caitlin Saniga

tarts

There are so many wonderful things about these tarts, and I’m really happy with the way they turned out. The white bean puree started out as a dip I threw together for New Year’s Eve in about 5 minutes. After some feedback from my friend Ryan, I adjusted the seasonings, and this version is just about perfect. I also love the combinations of texture and color here. Possible substitutes or additions: toasted walnuts or hazelnuts instead of pine nuts, and pomegranate seeds, dried cranberries or lightly roasted carrot ribbons.

(more…)

Read Full Post »

by Caitlin Saniga

Part pot pie, part hot pastry pocket, this is the best way I've found to serve leftovers yet!

  • 1 prepackaged refrigerated pie crust dough (or Sarah’s crust dough recipe)
  • 1/2 cup mashed sweet potatoes
  • 3/4 cup shredded turkey
  • 2 tablespoons gravy
  • 1/2 cup broccoli (or another green vegetable such as spinach, kale, green beans or asparagus)
  • 1/2 cheddar cheese
  • salt and pepper to taste

Make as many substitutions as you want in this recipe. Use what you have! But make sure to include at least one moist ingredient (cranberry sauce, gravy, Italian dressing, etc.).

Preheat the oven to to 425 degrees.

Use a pizza cutter to slice the chilled, flattened dough into halves, and use the cutter to lightly score each half in half again.

Divide the sweet potatoes between each piece of dough, using a spoon to spread them  over half of the piece, avoiding about 3/4″ of dough around the edges and the scored line. Divide the turkey, gravy, broccoli, and cheese between the dough pieces, and lightly season each with salt and pepper.

Carefully lift the unused half of dough over the fillings, and use your fingers to press the edges of dough layers together. Reinforce this by pressing the prongs of a fork along the edges. Use the fork to poke holes in the top layer of dough.

Place the pocket pies on an baking sheet and bake 15-18 minutes, or until crust is golden-brown.

Serve hot.

Makes 2.

Other filling ideas:

  • pumpkin pie filling with chocolate chips, pecans and toasted coconut flakes
  • stuffing, turkey and gravy
  • cranberry sauce with mandarin orange slices
  • roasted potatoes with green beans and carrots

Read Full Post »

by Caitlin Saniga

I've never made a galette before, and I can't get over how perfect this one came out. Yea, yea, I used premade crust, but it saved time and tasted great!

  • 1 refrigerated rolled piecrust (If you want to make your own crust, Sarah has a good recipe.)
  • 3 thinly sliced white nectarines
  • 3 tablespoons turbinado sugar
  • 2 tablespoons unsalted butter, cut up

Make sure to avoid a 2-inch edge of crust when laying out the fruit. You want to have enough crust to fold over.

Heat the oven to 375 degrees and set a rack in the lowest position.

Place the piecrust on a parchment-lined baking sheet. Leaving a 2-inch border, top with the nectarines. Sprinkle with 2 tablespoons of the sugar and the butter. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit.

Use a sprig of mint as garnish.

Brush the dough with 2 teaspoons of water and sprinkle with the remaining tablespoon of sugar.

Bake until the juices are bubbling and the crust is golden, 35 to 40 minutes. (I baked mine for about 28 minutes and then put a foil tent over it to prevent the crust from getting dark. The galette came out of the oven about 7 minutes later. So, 35 minutes total.)

Makes 4 servings.

Recipe adapted from: Real Simple

Photos: Caitlin Saniga

Read Full Post »