Tag Archives: pie

Recipe: Pizza Night!

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I’m super excited about this post cause I have wanted to try and make my own pizza for a while now.  I even trained on the pizza station at my job on Newbury Street (the same place that inspired one of my pizzas in this recipe).  I heard from a good friend that I could find pizza dough at a local Whole Foods, so I was ready to do this without having to worry about making my own dough (baby steps, guys).

So I had a friend over (who is a veggie so I made one pizza meat–free for my other veggies out there), popped a bottle of wine, watched some Game of Thrones (naturally), and tried to make some pizza.

I think they turned out okay.

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Okay so while you can obviously put anything you want on top of pizza dough (and I certainly don’t want to be the person to limit your creativity) I’m including two of my suggestions that I found and tried, and loved.

Ingredients:

pizza dough, 2 bags [$6]

2 red onions [$2]

balsamic vinegar, which I had, or just butter, for the onions

Steakhouse Pizza (inspired by The Pioneer Woman)

1 jar tomato sauce (your fave) [$3]

1 small package of steak, sliced thin by yourself or in the market [$4]

1 small package crumbled blue cheese [$3]

steak sauce [$3]

Fig Pizza (inspired by Cafeteria Boston)

Fig jam [$4]

1 small package crumbled goat cheese [$3]

1 small bag arugula [$3]

1 lemon [.50 cents]

Directions:

I started out by thinly slicing the onion and caramelizing over medium heat with butter and balsamic vinegar for about 10 minutes or until soft.  I kept the onions going while I rolled out the dough on a floured surface until my desired thinness.

For the fig pizza, I spread the fig jam on the dough and sprinkled generously with the goat cheese and balsamic onions and put in the oven for about 12 or 15 minutes.  When the pizza has come out of the oven and cooled a bit, I mixed some of the arugula with olive oil and lemon juice and placed it on top of the pizza. Serve.

IMG_2378For the Steakhouse pizza, I mixed some steak sauce and Worcestershire sauce with the jarred marinara and spread it on the dough.  I topped with blue cheese, the balsamic onions, and steak that had been cooked to rare and sliced thin.  Place in the oven for around the same time as the fig pizza, or to dough’s desired doneness. Top with more steak sauce and serve.

IMG_2374A simple, yummy dinner.  Happy Halloween everyone!

-L

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Recipe: Pumpkin–Coconut Pie

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I have a confession to make: up until a few months ago, I didn’t like coconut.  I’ve always been hesitant about the flavor and the texture of the flakes, but I have so many friends that love it, I have been slowly incorporating it into my life.  Enter this awesome recipe from Food Network, which I tweaked and baked last night, to rave reviews.  It’s a mix of fall flavors and tropical flavors that remind me of Caribbean isles, and it comes together beautifully.

Ingredients:

1 pre–made pie crust (I like Graham cracker) [$3]

1 can pure pumpkin [$1.50]

1 can condensed milk [$2]

1 can coconut milk [$2]

1 small bag coconut flakes [$3]

eggs [$2 for a 8 pack]

I had vanilla extract, cinnamon, and pumpkin pie spice at home already, but if you don’t, you’ll need to grab some.

Directions:

Heat oven to 325.

Mix the can of pumpkin, 1/2 a can of each the coconut milk and condensed milk, 2 eggs lightly beaten, 1/2 a teaspoon of vanilla extract and ground cinnamon and pumpkin pie spice to taste.  I did about a teaspoon of each, it goes a long way.

Pour mixture into the pie crust, it will be very liquidy, but it will firm.  Put in the oven for an hour, then take out and rim with the coconut flakes and place in the oven for another 15 minutes, or until the pie is no longer giggly and the coconut flakes are toasted.

Look how toasted the flakes should be

Look how toasted the flakes should be

Let cool then serve with whipped cream, if desired.

A happy fall indeed.

A happy fall indeed.

-L

 

 

 

 

Recipe: Apple–Berry Mini Pies

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IMG_2304Fall is apple season, and in honor of that, there should be pies.  If there should be pies, why not mini pies? They’re a lot cuter than regular pies, and easier to make (lattice top not required).  I saw this great recipe from Food Network, and of course put my own spin on them, making them the perfect little fall bites.

Ingredients:

3 apples (I used Golden Delicious) [$1.50]

1 pint raspberries [$3]

2 packages (or 1 if you only want to make about 10) premade pie dough [about $2.50 a pack]

1 lemon [.50 cents]

ground cinnamon (I had it already, but it normally runs about $3 for a container)

1 egg (I already had it on hand, but it runs about $1 for a six pack)

flour (I also had this in my pantry, but a bag costs about $2)

sugar

Directions:

Preheat oven to 375.

Cut up apples into small pieces and mix in a bowl with the raspberries, lemon juice, and a few tablespoons of sugar.  Put in a pot over medium high heat and cook until berries become soft, about 6 minutes. Throw a teaspoon of flour on the fruit and cook for a few minutes more. Set aside and let cool.

Roll out pie dough on a floured surface and use a cookie cutter or, if you’re me, a small glass to cut out circles from the dough, I had enough from one box to make about 10 little pies.  Place circles on a baking sheet lined with parchment paper and put a little filling on each circle.  Top with remaining dough and use a fork to press the edges together and cut a little x in each one.  Brush with a beaten egg and top with a little sugar and put in the oven for about 25 minutes or until golden.

Serve with ice cream and be happy that apple season is here.

Dessert of champions

Dessert of champions.

-L

Recipe: Easiest–Ever Key Lime Pie

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I love Key Lime Pie.  I always have and I hope I always will.  I’m actually surprised I haven’t written about it yet.  I actually searched my own blog about five times last night, unable to believe I haven’t posted about the pie.  I enjoy my desserts more on the tart side, and I don’t really like chocolate that much (gasp).  For me, fruity desserts are where it’s at.

I’m not great at baking, however, so that’s where this recipe comes in handy.  It’s easy, quick, and produces literally the yummiest thing ever for a key lime pie lover like myself.  I was definitely inspired by this The Pioneer Woman recipe, but I cut a few steps that don’t affect the taste, but make the task simpler and quicker.

Just a side note as well, I don’t get strict about using actual Key Limes.  They can be hard to find.  Use what you can and enjoy the food, not the rules.

Ingredients:

4-5 limes [$3]

1 can condensed milk [$2]

1 pre–made graham cracker crust [$4]

eggs [$1.50]

heavy cream (optional) [$2]

Directions:

Preheat oven to 350.

Zest a few of the limes til you have about 1/4 cup zest (just eyeball it).  Juice the limes in a bowl and add 2 egg yolks and as little or as much zest as you like.  Add the condensed milk and beat with a electric hand mixer on a medium setting for about 5 minutes or until the filling is well mixed and thick. Pour filling into pre–made pie shell and put into the oven for about 15 minutes.  When you take it out, it should be slightly jiggly but not loose.

Pop in the fridge for an hour or so and let it cool.

When ready to serve, whip heavy cream with some sugar if desired and top a pie slice with the whipped cream and some leftover zest, if you have any.  Then sit back and enjoy a slice of heaven.

The prophet of dessert

The prophet of dessert

-L

 

 

 

Game of Thrones Recipe: Beef and Bacon Pie

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So Sorry to be running late on this post, I had to work unexpectedly and it threw my schedule off a bit.  No worries though, back to the important stuff: Game of Thrones.

and my obsession with Tyrion Lannister continues

and my obsession with Tyrion Lannister continues

This show (aka my obsession0 is so good, its already been renewed for another season.  All of my friends love it too, so I had a whole mess of them over on Sunday night to watch the premiere/eat good food/ feel like vikings.

I decided to make a crowd–pleaser, something I thought would be easy enough to pull together quickly and cheaply: A Beef and Bacon Pie.

one of the two pies

one of the two pies

The great thing about this cookbook The Russian got me is that it was written by two bloggers, who still maintain the site Inn at The Crossroads.

This is the site to look at if you’re interested in replicating some recipes.  I still recommend the book, however.  The pictures are awesome and it is divided by region, from The Wall to Winterfell to Dorne, with cuisines to match each region.  The recipes are inspired by passages from the books, which are quoted throughout the book.  It’s a lovely thing to own.

love you

love you

I also made some mulled wine to wash it down, not pictured ( I made red and I linked to a similar recipe using white wine. It looks really good, so try it!).

Ingredients:

Premade Pie dough [$2.50]

Beef Stew meat [$4]

Raisins [$4]

Beef Stock [$3]

Bacon [$5]

red wine vinegar [$2]

1 egg (this I already had)

Directions:

Preheat oven to 375.

Cook the bacon in a pot until crispy, then add the beef, vinegar, raisins, salt and pepper.  Add broth until the beef is covered and add about two tablespoons AP flour to thicken, and let boil for a while, about 10 minutes, or until a gravy has formed.

just like this.

just like this.

Roll out the pie dough into a 9–inch tin.  Add the beef mixture and top with the remaining pie dough (2 come in a package). Brush with an egg and put in the oven for about 40 minutes or until the crust is flaky.

like this

like this

A hearty meal like this, taken from the Winterfell part of the cookbook, was a huge crowd–pleaser and paired well with the AWESOME season premiere on Sunday night. I served it with some greens and we all washed it down with wine, in true Westerosi fashion.  Try it for next week’s episode!

-L

Photo of Tyrion via Movies.com