A couple months ago, I was given a challenge: cook a “date meal” for two that costs $15 or less, including a bottle of wine. It was thrown to me by a local newspaper that has yet to publish the story, and I suspect they might simply never. Which is fine, but it would be a shame not to share the recipe for the entree, while its wintery ingredients are still lingering around.
If I told you that this pie tastes exactly like the first cube of grape-flavored bubblegum you unfolded from waxy paper and stuffed in your grade school-sized mouth, barely able to contain its spill of citric acid and high fructose corn syrup “juices,” would that go against every fresh, seasonal, farm-to-table objective that this blog (and this pie) strives to attain? Probably. But it sort of does. And when baked with an open-design top crust, it’s bubblicious, too.
‘ A homespun breakfast with all the merits of “a good start.” This weekend my neighborhood was once again bustling with brunching — the all-afternon affair elongated by the sluggish buzz of cool cocktails and the sun and sights of street dining. I never did feel especially healthy leaving one of these spring or summer brunches in the end, nor (strangely) very full. But they certainly were nice for a warm spring day like we just had, magnolia trees bursting … Read More
I’ve made similar recipes to this using chicken and olives, or just seafood, but in the aftermath of last weekend’s brunch I found myself with a bagful of apples. Crunching my way through the whole week, I’ve jettisoned the idea of baking (yet another) pie. There’s a lot more versatility in apples than we’ve traditionally credited them with, I think. If applesauce or cider can be used to flavor savory dishes, then why not the fruit’s more assertive, fresher state?