Winter is the time for comfort food. Adding to the collection of some warm-you-from-the-inside American comfort food, today I thought I’d share a dish that we’ve all had in some form at one point or another (and if you haven’t, you need to): chicken pot pie.
There are many ways you could approach a pot pie, but the core of it is the same: a rich, broth full of chicken and vegetables packaged in a flaky pie crust. Some would make individual serving sized pot pies (e.g. in ramekins), others would fill a casserole dish with the broth and lay pastry on top, while I have done pie crust on the top and bottom (like any other pie). What can I say, I like pastry!
While my resulting pot pie was not a looker (in retrospect, individual servings in something like ramekins would have looked better), the flavor was just awesome, if not the best chicken pot pie i’ve… click to read more…
This was another pie I wanted to revisit, as I’ve come a long way since I first started cooking, so given my southern Thanksgiving theme, I had the perfect opportunity. Based entirely on my anecdotal experience, sweet potato pie seems to be one of those things that doesn’t seem to have spread very far outside of the south, and I really can’t see why. Pumpkin pie is certainly popular, and sweet potato pie is similar in style, but it brings a unique, amazingly vibrant flavor. Combined with a sticky, pecan crust on top and a scoop of sweet (but lightly spicy) ginger ice cream, and you’ve got yourself one heavenly dessert.
Given the aforementioned similarity to pumpkin pie, the approach to this pie is in keeping with my recent experimenting with pumpkin pie. I made a click to read more…
Apples and cranberries are a natural, delicious combination, and between crumbles and pie, I was inspired to enjoy the apple/cranberry combo in my dessert routine as well.
I knew I’d enjoy this and it was also a way for me to scratch my apple pie itch while making something new. You have the familiar comfort food flavor of apple pie, but also the tart of cranberries, the tang of sour cream, the crunch of a walnut topping, and the spice of the graham cracker crust–a great twist on a fall favorite. So if you’ve also got an apple pie itch to scratch, give this a try!
- Graham cracker crust
- 4 apples (I used 2 honey crisp and 2 gala)
- 1.5 cups cranberries
- 1/2 tsp lemon juice
- 1/2 cup brown sugar
- 2 Tbsp flour
- 1 cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- dash cardamom
- splash orange juice
… click to read more…
I’m not much for cooking repeats. Its not an option really if you’re trying to keep posting new and original things with some regularity on a web site and all. Given that, I’m even more averse to going so far as posting a repeat on here, but I just couldn’t help myself. I’ve come a long way in the kitchen in the past year, so I just wasn’t thrilled looking at my original pumpkin pie post. I knew I could do a whole lot better, so I sought to really make an awesome pumpkin pie. Something I’d eagerly repeat verbatim again next season. And here we are.
I chose to go with a graham cracker crust for this pie rather than the more traditional pate brisee. Given the spices inherent in pumpkin pie, a totally unspiced crust just seems like an almost bland supporting… click to read more…
With autumn upon us, one of my absolute favorite desserts (and one of the first pastries to get me baking) is a good old fashioned apple pie. I had a spare rosemary graham cracker crust from my recent Mascarpone Fig Tart, so I decided to see where these two ideas would take me, and a very delicious creation was the result: a Caramelized Apple and Cinnamon Cream Tart
I’ll admit, I’d had my fingers crossed with each step of this one, hoping that it would all come together, and boy did it ever deliver. The flavor was just like a comfort food orgasm. Its kind of like apple pie meets ice cream meets cheesecake. The cream filling began with a fantastically flavored cinnamon creme anglaise which was then worked into a whipped cream cheese/whipped cream filling. The top layer:… click to read more…
When I saw Deb’s sweet cherry pie, I was in love. I wondered how I could have possibly forgotten about cherry pie–I mean is that a classic or what?
Everybody loves pie, and almost everybody loves cherries, and all together, you’ve got a treat that will be gobbled up in no time. With a delicious, flaky, buttery crust, and that seductively dark, juicy cherry filling, there’s a reason this pie is a classic. There’s one surprising ingredient in the mix though: black pepper! Ironically, you won’t be able to detect it much in the finished pie, however it serves to give the cherries an even sweeter, flavorful intensity than they would have on their own (sort of like balsamic and strawberries).
- 1 pie crust
- ~4 cups Bing cherries
- 4 Tbsp cornstarch
- 2/3 cup sugar
… click to read more…