Pies – Page 2 – Busy in Brooklyn

It’s been a hectic couple of weeks here at BIB, with lots of Purim demos, cooking classes and recipe writing! I always say that calling myself BUSY IN BROOKLYN was like a self-fulfilling-prophecy, because when I started this blog I wasn’t half as busy as I am nowadays. But busy is good and I am so thankful for it! Except when all that busying around turns into a sinus infection, and my recipe testing is put on hold because I can’t taste anything! I had amazing plans for a new hamantasch this week, but my taste buds won’t cooperate. And even though I can barely lift my head off my pillow, I’ve got my third demo this week in a couple of hours! So, I THANK GOD for this amazing recipe that I developed for a local magazine’s Purim issue last year, so at least I have something to share!

You all know that I’ve taken on a BIB tradition to share a salami recipe every year. I once heard that people have a tradition to eat salami on Purim because it is hung, like Haman (!!!). Who knows if it’s true, but it’s definitely fun. And it was especially thrilling when my DRUNKEN HASSELBACK SALAMI went crazy viral two years ago (I can’t believe it’s so old!). I always meet readers at demos, or even on the street who tell me that it’s become a weekly tradition for them. I just love that!

For this year, here’s something a bit more homey and family-friendly for your Purim meal. I’m sure this will become a staple in your family for the holidays too. Happy Purim!

Salami Quiche

1 9″ deep dish pie crust, frozen
1 1/2 cups chopped salami (approximately 8 oz.)
1 large onion, thinly sliced into half rings
2 cloves garlic, minced
8 oz. button mushrooms, thinly sliced
3 large eggs
1 cup coconut milk (see note)
salt and pepper, to taste
olive oil, as needed

Method:

Preheat your oven to 350 degrees. Bake the frozen pie crust for 10-15 minutes, until lightly browned.

Saute the salami until it begins to crisp and renders some of its fat. Remove the salami from the pan and set aside. Add the onions and saute until golden and caramelized, adding more oil as needed. If your pan starts to burn, add a splash of water. When onions are soft and caramelized, add garlic and continue to saute until fragrant. Stir in the mushrooms and saute until they release all of their moisture and there is no liquid left in the pan. Set aside to cool.

Stir the salami into the vegetables and place the mixture on the bottom of the pie crust. In a bowl, mix the eggs with the coconut milk and whisk until combined. Season with salt and pepper and pour over the filling. Place the quiche on a foil-lined baking sheet, in case of spillage, and bake at 350 degrees for 45-50 minutes, until the the filling is set. Cool for 15 minutes before serving.

NOTE: I use coconut milk from the carton, which has a very mild coconut flavor that does not come through in the quiche. If you prefer not to use coconut milk, you may use soy milk, almond milk, or any creamy pareve milk.
MAKE AHEAD: Quiche may be made up to 3 days in advance. Serve cold or reheat gently at 250 degrees.
VARIATION: You can also make individual quiches using mini pie crusts.
KITCHEN TIP: If your pie crust begins to brown, but your filling is not yet set, cover the edges loosely with foil to prevent overbrowning.

Post a Comment

Mexican Hot Chocolate Pecan Pie

On November 25, 2015November 25, 2015

by chanie

in Dessert, Pies, Recipes

7 Comments

It’s amazing how I’m becoming less and less into sweets. I mean, don’t get me wrong, I love a good dessert. But sometimes I find the sugar so overly cloying. Like in pecan pie.

But with pecan pie being so traditional and all, I didn’t want to just cut it out of my life without at least trying. So try I did. And succeed, oh yes, I did!

Enter Mexican Hot Chocolate – the sweet and spicy rich chocolate drink with just the right amount of kick. I love how the bittersweet chocolate and chili balances out the sweetness in this pie. It totally works.

I’ve done this before with brownies, and it has become one of my most favorite recipes. My guests always ooh and ahh over my Duncan Hines fix, thinking I spent hours perfecting the best brownie recipe.

With pecan pie, it’s just the same. The filling is really fairly simple, and if you use a frozen pie crust like I did (insert-surprised-emoji-face-here), it’s as easy as 1-2-3.

This beauty is being gifted to Melinda of kitchen-tested for her pie bar tomorrow, which I will be lucky enough to be sampling from, after her crazy Thanksgiving feast! Sorry that I had to slice it open Mel!

Don’t forget to follow me on Instagram for a play by play of Melinda’s incredible meal! Happy Thanksgiving!

Oh, and happy pie eating too :)

Mexican Hot Chocolate Pecan Pie

3 large eggs
1 cup dark corn syrup
1/3 cup sugar
1 tsp vanilla extract
1/2 tsp kosher salt
3.5 oz. dark chocolate (I used 72% cocoa)
1/2 tsp cinnamon
1/8 tsp cayenne pepper
2 tbsp cocoa nibs, optional (I use these)
1 pie crust (thaw if frozen)
1 cup pecan halves

Method:

Preheat oven to 350 degrees. Melt the chocolate over a double boiler and set aside.

In a bowl, lightly whisk the eggs. Add the corn syrup, sugar, vanilla and salt and stir to combine. Slowly add in the chocolate, mixing as you go, until completely incorporated. Stir in the cinnamon, cayenne and cocoa nibs.

Pour the filling into the pie crust and top with pecan halves (they will float). Bake for 50-60 minutes, until pie is set and jiggles just a little in the center. Cool completely, at least 4 hours, before serving.

Post a Comment

Roundup: The Seven Species

On January 13, 2014January 13, 2014

by chanie

in Appetizer, Breakfast, Brunch, Cakes, Cookies, Dairy, Dessert, Dinner, Dips, Fish, Fruit, Lunch, Main Dish, Meat & Poultry, Muffins, Pasta, Pies, Recipes, Salad, Side Dish, Snacks

15 Comments

This Thursday, Jews around the world will celebrate Tu B’shvat, the New Year for the trees. Traditionally, we celebrate by eating The Sheva Minim, or, Seven Species. They include the following fruits and grains that are native to the land of Israel: wheat, barley, grapes, figs, pomegranates, olives and dates.

In honor of Tu B’shvat, I’ve put together a roundup of recipes for each of the Seven Species from all around the web. Enjoy!

Post a Comment

Pumpkin Pot Pie

On November 25, 2013November 26, 2013

by chanie

in Appetizer, Dinner, Main Dish, Meat & Poultry, Pies, Recipes

24 Comments

I was lying in bed one night thinking about how I could take advantage of the adorable little pumpkins that are so bountiful this season (yes, these are the sort of things food bloggers think about when they go to bed at night). I knew I could make my own pumpkin puree, or carve out a spooky design (although I don’t celebrate Halloween), but I wanted MORE. Something fresh, and exciting, and oh yes – warm (have you seen the weather forecast lately?!).

I thought about real comfort food – you know, something I’d want to eat around a fireplace (if I had one) on a cold November night. And it came down to – you guessed it! – chicken pot pie. At first I thought about reinventing the chicken pot pie and making a vegetarian version with pumpkin and autumn spices. That got me thinking about all the winter pumpkins soups that are cleverly served inside the pumpkin – when I realized – I could have my pumpkin and chicken pot pie and eat it too!

This recipe combines the flavor of fresh-roasted pumpkin with creamy parsnips, carrots and mushrooms. It’s seasoned with fresh thyme and sage and topped off with flaky puff pastry for the perfect fall comfort food!

And would you look at the festive autumn design on these beauties? These pretty pumpkin packages (say that three times in a row!) are as good to look at as they are to eat. They’d make the perfect appetizer for your Thanksgiving meal!

Pumpkin Pot Pie

6 small sugar pumpkins
extra virgin olive oil
salt, pepper & allspice, to taste
1 medium onion, diced
2 tbsp olive oil
3 cloves garlic, minced
2 carrots, peeled and chopped
2 parsnips, peeled, cored, and chopped
1 container button mushrooms, sliced
1/4 cup flour
3 cups chicken stock
2 cups diced chicken (roasted, grilled, or leftover from your chicken soup)
2 tbsp fresh thyme
1 tbsp fresh sage (or 1 tsp dried)
s&p, to taste
1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating)
1 egg + 1 tbsp water, for eggwash

Preheat oven to 400 degrees. Cut the tops off the sugar pumpkins and remove the seeds. Brush the insides of the pumpkins with olive oil and sprinkle with salt, pepper and allspice. Bake, flesh side down, until tender, about 30 minutes*.

Saute the onion in olive oil until golden and add garlic. Saute until fragrant. Add the carrots, parsnips and mushrooms and continue to saute until tender. Sprinkle flour over the vegetables and continue to saute for 2 minutes. Add the chicken stock and simmer until thickened. Stir in the diced chicken, thyme, sage, salt and pepper. Ladle the filling into the pumpkins and cover with a square of puff pastry. Cut leaves out of extra puff pastry and glue it to the squares with egg. Brush the remaining puff pastry with egg and bake until golden, about 20 minutes.

*Don’t let the pumpkin get too soft or it will start to fall apart. You still want it to hold it’s shape (keep in mind that it will also be cooking for an additional 20 minutes when it’s covered in the puff pastry).

VARIATION: You may use turkey instead of chicken.

Post a Comment

Vegetarian Chili & Cornbread

On July 8, 2013July 29, 2013

by chanie

in Cakes, Dairy, Dinner, Main Dish, Muffins, Pies, Recipes, Snacks, Stews, The Nine Days

49 Comments

For one week of the summer, I welcome the opportunity to put on my dairy apron, which usually collects dust until Shavuous comes around. Lighter meals of grilled fish and salads are also appreciated on these hot summer days. But for some serious meat eaters, the nine days* can be a challenging time. I know, because my husband is one of them. If he comes home from a long day of work to a pot of mac and cheese, he takes a bite and then asks for the next course. To him, a meal without meat is not a meal at all. The good news is, meat-eaters can still enjoy some hearty dishes, albeit without the 6-hour wait tag.

Vegetarian chili is a great option for the nine days because it is so versatile. You can serve it up in a burrito, over baked potatoes, or as a base for shepherds pie. You can also go the classic route and eat it alongside cornbread, or go Mexican with a tray of enchilada’s. Usually, chili needs to cook for several hours, but because I don’t like to sit over a hot stove in the summer, I’ve come up with a great recipe that doesn’t require endless hours on the stove.

For more great Nine Days ideas, including other meat-lovers recipes, visit the new Nine Days category.

You can also check out my new Nine Day Album on Facebook for great dairy and pareve recipes that are not on the blog.

*The Nine Days is a mourning period over the destruction of the Holy Temple. During this time, observant Jews abstain from eating meat and drinking wine as well as other joyous activities.

Vegetarian Chili

1 onion, diced
3 cloves garlic, minced
1 1/2 tbsp olive oil
1 jalapeno, finely chopped (seeds and veins removed)
2 tsp chili powder
1/2 tsp cumin
1 tsp garlic powder
3 heaping tbsp tomato paste
3 soft plum tomatoes, chopped
2 tbsp brown sugar
1 can kidney beans, drained and rinsed
1 can pinto or black beans, drained and rinsed
1 cup veggie stock or water
salt and pepper, to taste

Method:

Heat the olive oil in a pan and add onions and garlic. Saute until translucent. Add the jalapeno (keep some of the vein and/or seeds for more heat) and saute for another minute. Add the chili, cumin and garlic and continue to saute until fragrant. Add the tomato paste and saute for another 1-2 minutes. Add the remaining ingredients and bring to a simmer. Cook, covered, for 1 hour, stirring occasionally so that the chili doesn’t stick to the bottom of the pan. Add additional veggie stock, if needed.

To me, chili without cornbread is like a hot dog without mustard. It’s just a must-have! It took a long time for me to come up with the perfect cornbread recipe that is moist, not too sweet, and, well…corny (you know I mean that in the taste of corn sense). The combination of coconut milk and creamed corn keep the cornbread moist and pareve. That means you get to whip them up with some REAL meat chili when the Nine Days are up!

Moist Pareve Cornbread

1 1/2 cups flour
1 1/2 cups cornmeal
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup coconut milk (I use Coconut Dream Original)
1/2 cup canola oil
1 egg
1 14.75oz. can creamed corn

Method:

Preheat oven to 350 degrees. In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, & salt. In a separate bowl, whisk the milk, oil and egg. Pour the wet ingredients into the dry ingredients and stir to incorporate. Add the creamed corn and mix to combine. Pour into a 9″ square pan, cast iron skillet, or 12 muffin cups. Bake for 20-25 minutes (less for the muffins, more for the pan) until a toothpick inserted comes out clean.

Cornbread may be kept at room temperature for up to 2 days and will keep for an additional week if refrigerated.

VARIATION: to make these dairy, substitute the coconut milk for whole milk and half of the oil for melted butter.

I mentioned lots of fun ways to use chili earlier in the post, but I especially love this one-dish-meal option. You can choose to layer the chili into a square baking dish, or serve them up in individual mason jars for a fun twist. Since the cornbread is cooked on top of the chili (and will rise during baking), I only use half of my cornbread recipe for it. You can use the remaining batter for cupcakes or double up the chili recipe, and make 2 pies.

Layered Chili Pie

1 recipe vegetarian chili
1 8oz. bag shredded cheddar cheese
1/2 recipe cornbread batter
1 scallion, chopped

Method:

Pour the chili into a 8″ square pyrex dish. Top with shredded cheddar. Mix the scallions into the cornbread batter and pour on top of the cheese. Bake, at 350 degrees, for 25 minutes. or until toothpick inserted comes out clean.

To prepare individual servings in mason jars, fill 1/3 of half pint jars with chili. Top with a tablespoon of cheddar cheese, and 1/3 cup cornbread batter mixed with scallions. Repeat with approximately 6-8 more jars. Bake at 350 (without the lid) for approximately 15-20 minutes, until toothpick inserted comes out clean.

1 year ago: Corn Flake crunch ice cream
2 years ago: sushi salad II

Post a Comment

Category: Pies

Salami Quiche

Mexican Hot Chocolate Pecan Pie

Roundup: The Seven Species

Pumpkin Pot Pie

Vegetarian Chili & Cornbread