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Posts Tagged ‘pie’

  1. Pear and Apple Crostata

    September 26, 2012 by Bake Up, Little Suzy

    It’s my 2nd blogiversary! That’s right, imaginary internet friends, Galley Kitchen turns two this month.

    I plan to celebrate the terrible twos by having a temper tantrum in the grocery store and demanding TWO stories at bedtime. Or maybe I’ll make a pie. I haven’t decided yet.

    A year ago in my one-year blogiversary post, I set a couple goals for the 2011-2012 blog year, and I’m feeling pretty good about my progress. I learned to cook fabulous dinners on an unemployed lady’s budget, I learned to take decent photos after sunset, and, thanks to Handsome Greg, I have three new adverbs at the ready (frostingly, gravily, and somewhatkumquat).

    The very first recipe I shared on Galley Kitchen was inspired by an overabundance of apples, so today I’m sharing another apple recipe. This Pear and Apple Crostata is a perfect fall treat; the filling has just enough sugar and cinnamon to turn  the apple and pear juices into a luxurious sauce, barely coating the tender fruit snuggled under a flaky duvet of pie crust. Next time I’ll brush the pie crust with egg wash—it was a tiny bit dry—but I’ll otherwise follow the recipe as is.

    Continue reading for the Pear and Apple Crostata recipe

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  2. Prosciutto, Leek, and Swiss Chard Quiche

    January 2, 2012 by Bake Up, Little Suzy

    I think it’s time I came to terms with a disappointing truth: I am not a homemade pie crust person. Wait! Let me finish! As much as I admire those patient bakers who make pie crust by hand, for me, it’s just not worth it.

    Other than the cheddar crust for Tenessa’s apple bacon birthday pie, I’ve yet to make a pie crust that rivals the texture or flavor of the ready-made, roll-out crusts you buy in the dairy department. And it’s cheap – refrigerated pie crust bought on sale (on double coupon day) is next to free, and can be stashed in the freezer until a proper pie-portunity presents itself.

    I’m glad I tried making pie crust from scratch, and I can file it away with other things I’ve done once, and don’t really feel compelled to do again like camping, or folding the laundry.

    If you want to make a pie crust with your own two hands, there are thousands of recipes just a Google away. But this savory, rich, and fluffy quiche will do just fine in a store-bought crust.

    I first made it for Mom and Handsome Greg last April, back when I had a job, as part of a luxurious farewell-to-winter brunch. I’ve since adapted it as a recessipe fit for an unemployed lady’s budget that’s exactly the same, but with onions for the leeks. And frozen spinach for the chard. And nothing for the prosciutto. So, yeah. It’s nearly identical.

    Continue reading for the Prosciutto, Leek, and Swiss Chard Quiche recipe

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  3. Thanksgiving Recipes

    November 14, 2011 by Bake Up, Little Suzy

    Are you still looking for Thanksgiving recipes? You’ve got about a week before you need to shop. Snap to it.

    My Mom's Stuffing   My Mom's Mashed Potatoes   Glazed Carrots with Thyme and Cayenne

         


  4. Blue Umbrella Bake Sale!

    April 8, 2011 by Bake Up, Little Suzy

    Blue Umbrella Productions is hosting an ongoing bake sale to help raise money for our summer musical, Those Were the Days: A Tribute to Television Themes. I’ll be taking and fulfilling orders Girl-Scout style, plus filling any special requests (like scones for Mother’s Day!) until rehearsals begin in June.

    I’ve got a menu of both sweet and savory treats to choose from posted below. Email info@blueumbrellaproductions.com to place an order for pick up or delivery. (Twin Cities only. $10 minimum on orders outside of the Banks Building.)

    Menu

    Popcorn with Truffle Salt
    Fresh, fluffy popcorn is tossed with aromatic, savory truffle salt for a luxurious movie-night upgrade.

    3 cups: $1.75
    6 cups: $3

    Lemon Meltaways
    These bite-size, buttery lemon shortbread cookies will melt in your mouth.

    Half dozen for $2.75
    Dozen for $5

    Coconut Macaroons
    Crispy on the outside, chewy on the inside, light as a cloud, with coconutty goodness all the way through.

    Half dozen for $4.25
    Dozen for $8

    Snickerdoodles with Cinnamon Chips
    Classic snickerdoodles (sugar cookies rolled in cinnamon sugar) get an extra boost of flavor with creamy cinnamon chips.

    Half dozen for $5.50
    Dozen for $10

    Homemade “Oreos”
    They’re bigger, they’re better, and they’re baked fresh with no mystery ingredients.

    Half dozen for $8
    Dozen for $15

    Oatmeal Cream Pies
    A grown-up version of the classic treat – the cookies are rich and spiced, and the creamy filling is not overly sweet.

    Half dozen for $8
    Dozen for $15

    Mini Strawberry Hand Pies
    Light, flaky butter crust filled with sweet strawberry jam.

    Half dozen for $8
    Dozen for $15

    Sweet and Spicy Candied Nuts
    Crunchy almonds and pecans baked in a party-perfect blend of cinnamon, sugar, and a pinch of cayenne.

    4 oz. for $4
    8 oz. for $7.50
    12 oz. for $11
    1 lb. for $14.50


  5. Apple Pie with Cheddar Crust
     and Bacon Streusel

    December 15, 2010 by Bake Up, Little Suzy

    I work in the Publishing department at Search, and our department is arguably the envy of all others. One of the best things about working in the Publishing department is the quality and frequency of potlucks. We have elaborate themed potlucks for every birthday.

    For her 35th birthday/presidential campaign launch, my kooky boss, Tenessa, requested an all bacon and cheese potluck. Always up for a challenge, I volunteered to make dessert.

    I like to think I’m pretty adventurous with food, but I admit, I was nervous about making an apple, bacon, and cheese pie. For one thing, I’d only made pie crust once before, and from what I’ve heard, pie crust can smell fear. Also? It’s an apple, bacon, and cheddar pie.

    I love all those flavors together, but I hadn’t really thought of them in a sweet dessert.

    My fears were unfounded. This pie is ridiculously delicious. If it weren’t such a pain in the ass to put together, I think I’d make this same pie once a week. Sweet, salty, smoky. Crispy cheese crust, like the best Cheez-It you’ve ever had. Tender, gooey apples. Candied bacon streusel.

    Earlier this week, Tenessa announced her resignation from Search, and the Publishing department has been whining and moping ever since. Just imagine, dear Tenessa, how many ridiculous, over-the-top bacon and cheese dishes I have not yet made for you.

    Oh, and congrats on the new job. If you need any help packing up your office, I’ll be here planning recipes and potluck themes, soaking Professor Meowington’s back with my salty tears.

    Employees must wash their hands.

    Recipe below the fold

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  6. Apple Crumb Pie

    December 10, 2010 by Bake Up, Little Suzy

    Why do I ever doubt my mom? I should know better by now.

    A few years ago, when Mom suggested we change up Thanksgiving dessert, and go with an entirely non-traditional apple pie recipe, I was SCANDALIZED.

    I mean, it’s one thing to try out a funky, new pie recipe for an Arbor Day potluck. But Thanksgiving dinner?

    Mom topping the pie, wearing my old Strawberry Shortcake t-shirt

    I reluctantly agreed to go along with Mom’s evil plan to ruin Thanksgiving, fully assuming that following a dismal failure, we’d have learned our lesson, and we’d vow to return our Thanksgiving allegiance to chocolate mousse pie and blackberry pie and I totally forgot what I was talking about.

    Pablo peeling apples

    And then we made Martha Stewart’s Apple Crumb Pie. Holy crap balls. This is what apple pie aspires to. The filling is very, um, apple-y. It’s pretty much wall-to-wall apples, with very little goop.

    The crust [THE CRUST] is ridiculously delicious. The almond crumb crust is salty, nutty, crispy, and with no pastry to deal with, it comes together as easy as, well, pie.

    I will never doubt again.

    Recipe below the fold

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  7. Apple Cranberry Crostata with Mascarpone

    November 7, 2010 by Bake Up, Little Suzy

    Hey, y’know what’s great about the crostata recipe I posted last week? It makes two crusts!

    Last month, the Fare for All groceries I share with Mom included three golden delicious apples. You can tell just from the name – golden delicious – that these apple suck. It’s like people who tell you that they’re funny. If you were actually funny, you wouldn’t need to tell me.

    These apples are so happy to not be golden delicious.

    The craptastic texture of golden delicious mushballs made them excellent candidates to fill that second crostata crust in my freezer.

    This recipe is adapted only slightly from Yankee Magazine, and it’s ridiculously good. The mascarpone melts into the apple juices, and makes a tangy, gooey sauce. The sugar hardens on the crust, creating a satisfying crunch. And the tart cranberries and lemon juice keep it fresh and light.

    Professor Meowington says: Don't forget the lemon juice!

    The only thing I didn’t love about this crostata was the sugar cinnamon mixture. It didn’t completely incorporate into the apple and cranberry filling. Next time I’ll toss the apples in the sugar and spices, rather than sprinkling the mixture on top.

    Recipe below the fold

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  8. cremini mushroom, goat cheese, and leek crostata with fresh thyme

    November 4, 2010 by Bake Up, Little Suzy

    This year for Halloween I created a monster. Behold, THE FRANKENCRUST!

    Oogity Boogity!

    This was my very first attempt at making a pie crust from scratch, and while it was not actually a horror show, it’s certainly not going to win any beauty contests. I think I made the right choice, starting with a rustic crostata, rather than a perfect lattice-top pie.

    The crust recipe is from a summer fruit crostata by Ina Garten. The only change I made was to eliminate the sugar. I want to tell you that I did everything just right, but I honestly don’t remember – it all happened so fast.

    Everything I’d heard about making pastry crust emphasized working the dough very little, and keeping the butter super cold. So, I made the crust as fast as humanly possible to keep everything cold and tender, stopping only to snap a couple photos.

    I filled the crust with sautéed cremini mushrooms and leeks, blobs of herbed goat cheese, and fresh thyme leaves.

    But I had this silly idea that having too much filling would make the bottom of the crust soggy, and, as Julia Child once said, “Nobody likes a soggy bottom.” So the filling was a little scant. The crust was crisp and delicate and buttery, but there was too much of it for the amount of filling. Next time I make this crostata, I’ll double the mushrooms, goat cheese, and thyme.

    Recipe below the fold

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