Sunday, April 12, 2009


In my quest for great pie recipes, I stumbled upon this. It sounds great. I'm going to give it a whirl this week...Your welcome Veggie Friends!

Farmland Vegetable Pie

Gourmet | August 2008
by Ian Knauer

yield: Makes 6 to 8 servings
With all the amazing fresh produce available at this time of year, we always find ourselves facing the same dilemma: Which delicious, sun-warmed... more
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For filling:
  • 1 1/2 pounds yellow squash, cut into 1-inch pieces
  • 1 bunch scallions, chopped, keeping greens separate
  • 2 garlic cloves, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/4 pound okra, trimmed and sliced
  • 1 pound yellow tomatoes, seeded and
  • 1/2 cup corn kernels (from 1 ear)
  • 1 1/2 cups coarsely grated Havarti or Muenster cheese (4 1/2 ounces)
  • 1 cup chopped basil
  • 1 tablespoon cornmeal (not stone-ground)
  • 4 hard-boiled eggs, peeled and chopped

For crust:
  • 1 3/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 stick cold unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup whole milk plus additional for brushing


Make filling:
Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
Cook scallions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.
Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
Make crust and bake pie:
Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. Transfer to a bowl and stir in milk until mixture just forms a dough.
Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang.
Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around.
Brush crust with additional milk, then cut 3 steam vents.
Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature.


I have been eating lamb a lot lately...don't ask me why. I found this recipe i'm dying to try, from Paula Deen. Soon I will do a video blog on how to make an easy rack of lamb, but for now try this!

Easy Lamb Meatballs with Cucumber Dill Dipping Sauce

Easy Lamb Meatballs with Cucumber Dill Dipping Sauce

A hearty and tasty appetizer with a creamy dipping sauce.


2 lb Lamb, ground
1 tablespoon olive oil
3/4 cup sweet onion, finely chopped
1/2 cup pine nuts, toasted and finely chopped
2 teaspoon ground cumin
3 tablespoon fresh lemon juice, divided
3/4 cup Bulgur Wheat (soaked in 2 cups water)
1 1/2 tablespoon fresh dill, finely chopped and divided
1 large egg, beaten
1 1/2 cup greek yogurt, strained
1/2 cup Paula Deen Creamy Cucumber Dill Dressing
Fresh Dill for Garnish


In a medium saute pan saute onions in olive oil over medium heat until translucent. Meanwhile in a large bowl thoroughly combine lamb, pine nuts, cumin, 2 tablespoons lemon juice, bulgur wheat, 1 tablespoon dill and egg. Line a baking sheet with foil and roll out 1 1/2” balls placing them on baking sheet. Bake for 20 minutes. While meatballs are baking, prepare yogurt sauce. In a small bowl, combine Paula Deen Cucumber Dill Dressing, yogurt, remaining lemon juice and remaining dill. Salt and pepper to taste. Serve as a starter with dipping sauce on the side or over a nutty basmati rice with sauce over the top. Garnish with fresh dill.

4-6 Servings
Prep Time: 30 min
Cook Time: 20 min
Difficulty: Easy

Toasts by Jamie Oliver

Jamie Oliver is a huge inspiration for me. I find his food very simple, rustic, and great flavors. I met him once while I was working at The Spotted Pig, he is also a very nice guy! I found this on his site, and I love making toasts as snacks or lunch. Enjoy!

broad bean & goat’s cheese crostini

broad bean & goat’s cheese crostini

makes about 12
1 Tear the meat into pieces and, in a large dry pan, fry over a medium heat until it starts to turn golden. Add your beans and peas, and toss.
2 Put the cheese and half the lemon juice and zest in a bowl, season, and combine until it is smearable.
3 In a bowl, make a dressing. Mix the leftover lemon juice with three times as much olive oil. Season with salt and black pepper.
4 Toast both sides of the ciabatta slices in a griddle pan. Rub one side of each with the cut side of a garlic clove. Smear with the cheese mix.
5 Once your beans are starting to brown, toss the mixture in the bowl containing the dressing until well coated, and spoon onto each crostini. Finally, sprinkle over some chilli and the tarragon.

Recipe by Jamie Oliver, Photography by David Loftus
• from Jamie Magazine issue 1


• 12 slices of pancetta or Parma ham
• 2 handfuls of shelled broad beans and peas
• 100g goat’s cheese
• 1 lemon, juice and zest
• Extra-virgin olive oil
• 1 ciabatta loaf, cut into 3cm-thick slices
• 2 cloves of garlic, halved
• 1 red chilli, deseeded and chopped
• A few sprigs of tarragon, leaves only

The Brass Sisters

I'm a huge fan of their Heirloom Baking Book! Check out one of their dinner recipes below!

Barbara’s Rice Salad with Cumin and Walnuts

Posted on September 27, 2008 by Marilynn and Sheila
Other posts about Recipes

Y I E L D : 6 C U P S

We first tasted this salad when Marilynn was living at the YWCA in Cambridge. The Y did not serve a supper on Sunday nights, so the girls would get together and do a communal meal. Marilynn’s friend, Barbara, had lived on a kibbutz in Israel, and she put this salad together using a hot plate in the resident kitchen to make the rice. We added the wild rice, and this salad is as good today as it was when we first tasted it.

For Salad
21⁄2 cups cooked wild rice, cooled (cook according to package directions)
3 cups cooked long grain white rice, cooled (cook according to package directions)
1 cup toasted walnuts, coarsely chopped

For Vinaigrette
1⁄4 cup extra-virgin olive oil
1⁄4 cup vegetable oil
1 teaspoon salt (omit if rice is salty)
1⁄4 teaspoon coarsely ground black pepper
1⁄4 cup plus 1 tablespoon honey
1⁄4 cup plus 2 tablespoons lemon juice
2 teaspoons ground cumin
1⁄4 teaspoon cinnamon

1. To make the salad: Combine wild rice, white rice, and walnuts in a large bowl. Stir together with a wooden spoon.

2. To make the vinaigrette: Whisk together olive oil, vegetable oil, salt, if using, pepper, honey, lemon juice, cumin, and cinnamon in small bowl. Pour vinaigrette over salad and toss with two serving spoons. Cover bowl with plastic wrap and refrigerate for at least 2 hours to mellow flavors. Serve at room temperature. Store leftover salad in a covered container in the refrigerator.

Reprinted from Heirloom Cooking With the Brass Sisters by permission of Black Dog & Leventhal Publishers, Inc. Copyright © 2008 Marilynn Brass and Sheila Brass


I have done nothing for this holiday, no eggs, candy, or anything. So I decided to put some cupcakes up on the site! Our friends Charles and Candice Nelson own SPRINKLES cupcakes. They are wonderful little treats. We do not have a SPRINKLES yet in NYC, so run to your nearest Williams-Sonoma, and buy their cupcake mix, they have many different recipes.
You'll thank me!! I go for the Red Velvet with Cream Cheese Icing.