Monthly Archives: February 2007
“You should consider inventing a Flamingo Pie. It has to be pink of course. Regarding the filling I’m not the expert, but am sure with your imagination that you will have lots of idears…I’m sure that you will win the competition next year if you dare to enter it with the ‘Lisa Lacy’s Flamingo Surprise Pie’!!!”
I’m intrigued. This could go one of several ways. A sweet pie with a little food coloring for emphasis? A savory pie with shrimp or imitation crab meat??
Speaking of savory pies…one of my colleagues has been droning on and on about me making a savory pie instead of sweet ones all the time – I *think* he was going to post a bona fide challenge here at some point – and there’s most definitely a recipe for a savory tart in Bon Appetit this month! It’s a cauliflower and caramelized onion tart…but don’t let the word “tart” fool you – it calls for a refrigerated pie crust and so I think it qualifies as a savory pie…or at least a solid backup if I have trouble bringing my shrimp and/or lump crab meat pie to fruition.
I worry about being chided for relying too heavily on cooking magazines for content, but I had several other thoughts this weekend while thumbing through the March issue:
1. Dolly Parton has a new cookbook! My favorite quote from her interview? “I look cheap and I cook cheap.” (Sorta wish that could be my blog motto…)
2. There’s a spread on a “girls’ night in” and while I’m all for bonding with your female friends, the menu seems a *bit* much for any rational being to pull off. Or perhaps the median age of Bon Appetit readers is significantly older than I am and it’s just that I’m too young and/or poor and/or uncouth to pull off a feast of meyer lemon cosmopolitans, crisp polenta rounds with pesto and pine nuts, lime-marinated salmon on potato crisps with meyer lemon confit and beef carpaccio crostini with black truffle vinaigrette for my girlfriends on a whim? (And don’t even get me started on marinating your own quail eggs…) Not that the menu doesn’t sound completely wonderful…it just puts anything I can do to shame. I *think* I’m going to have some people over on St. Patrick’s Day to get rid of the creme de menthe and the creme de cacao I bought to make Andy’s grasshopper pie…and I’m pretty sure the menu will be creme de menthe, creme de cacao, Guinness and pretzels. Perhaps my friends deserve better??
3. There is also a recipe for an almond praline cake that says it requires 6 hours (!!) to create but that it’s “worth every minute” and “this big-deal cake can be made a day ahead” as “this stunner is well worth the time.” Chocolate bark sounds scary…but the cake looks amazing so it’s on my to-do list when I’m feeling industrious.
Pants wants to practice making wedding cakes this weekend! Complete with chocolate monkeys!
Suffice it to say, I did not have enough time to do my “fresh versus frozen fruit” experiment this weekend. And I attempted to assemble a Banana Boston Cream Pie in the style of Emeril, but it turned into something of a miserable failure – even for me…and disasters abound when I’m in the kitchen (even if I do usually have something that’s okay when all is said and done…as someone pointed out to me today).
The bananas weren’t *exactly* ripe (even though in real life, green bananas are my favorite). And I refused to purchase vanilla beans because they’re too expensive and it seemed frivolous for the custard that I was going to whack in between two layers of sponge cake. But then I ran out of vanilla extract and had to run to the corner bodega last night. It had started snowing, so I suppose there was something of a “magical winter night” aura, but I had just gotten a haircut and didn’t want it to get all wet and poofy and I was wearing velour pants that don’t usually leave my apartment. I had to pay an arm and a leg for vanilla extract (roughly $1 an ounce!) but they had it and therefore saved my bacon. It wasn’t until I got home that I realized I didn’t *quite* have four cups of flour either. I decided my “sponge cake” could do without. It wasn’t until I actually read the directions for the custard and realized it had to be refrigerated for four hours (after straining!) that I had to accept defeat and resign myself to bringing it in on Tuesday. So my very first Boston cream pie is still a work in progress…
I did, however, have time to make some fancy-pants macaroni and cheese and came across a recipe for a South-of-the-Border-themed mac and cheese, too, so I may decide to make mac and cheese my new thing.
I’m also searching for a catchphrase for my blog…so far, “Pies with Pizazz” is the frontrunner. But I’m open to suggestions!
“Oh, this is another food blog/site that I think is interesting…for inspiration…”
Long story short, I guess one of them has moved quite close to the other one (in Santa Barbara?) and Ellen ran into Stedman at the local deli. Stedman, Ellen said, was eating a brownie he had purchased there and Ellen quipped, “Oprah! What’s wrong with you?? Cook for the poor man!” (Loose quote.)
And Oprah replied, “I don’t bake.” (Again, loose quote.)
I guess it isn’t shocking though. If I was Oprah, I probably wouldn’t bake either.
They also call Mississippi the Hospitality State – and there’s good reason. After we moved there from California, my mother and I were met with countless refrains of, “Y’all must be goin’ through culture shock!” Indeed we were. The highways were peppered with handmade signs that read, “Repent.” There was a little old man with a crusty nose and a sign of his own that said, “Boiled P-nuts.” We saw him for the first time on a tour of Jackson. My mother, ever the gourmand, saw it and said, “Ooh! What’s that? Pine nuts?” Our real estate agent replied with a frown, “No. Peanuts.”
They fry pickles in ‘Sippi – although they do not, as a BBQ joint in NY attests, call them “frickles.” And they have King Cake (hence my point). The first one we tried came from the local grocery store, Jitney Jungle, which apparently has been bought out by Winn-Dixie and rebranded…which I think is a crying shame. We weren’t too impressed by the King Cake – if memory serves, it was kind of like bread with frosting. But that could have very well been because it was a grocery store King Cake (does saying that make me a snob?).
My colleagues were sort of razzing me this morning, asking if I’ve ever made a King Cake – which I haven’t…and it would be a little silly to do it now so it’ll have to wait until February 2008…unless I need a post-pie project in which case I will start experimenting with King Cakes in May. However, just out of curiosity, I looked up recipes on my two favorite food websites and here’s what I found:
Emeril’s seems more feasible (what on earth is a “wooden bread trough,” Epicurious??). But I’m saying that after giving both just a cursory glance, so I may very well be singing a different tune in May.