Friday, September 21, 2012

Couple things we've eaten since April.... :~)

Our own 'Best BLT' tomatoes (New Roots stock) with fresh mozz and five kinds of basil (I grew 7 varieties this summer!): Tuscan, lemon, pesto perpetuo, Thai, and dark opal.  Add a generous sprinkling of flor de sal and an ample drizzle of your best evoo, and grab a bib. 

I forget how many people this served.  Oh, that's right, three.  Oink, oink.

A recent craving for an oldie but goodie...seitan pot pie.  Buttery Crust was killer...flaky.  Flaky killer, qu'est-ce que c'est!  Run, run, run awaaaay.... No, don't.

Somewhat-locally made seitan (Sheffield's from VT), Barker's carrots and potatoes, our own peas and a few pearl onions all folded into a luscious homemade veggie stock and cream sauce.  Love fall.  Love pot pie.  Love food.
Ina's Crust:
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening (I prefer
  • 1 stick cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper
Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add shortening and butter and toss quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.  Roll out and use as desired.

I slapped egg wash all around the top side of my filled pot pie dish before draping the pie dough over.  Be sure to brush the top of your crust all over with egg wash, then season with S & P.