Skip to content

The Cookstr Weekly: Savory Pies (More Chicken than Blackbirds)

March 15, 2013
March 14, 2013

In the Cookstr offices, as you might imagine, we’re pretty passionate about food, and take any opportunity to celebrate it. On Pi Day (3/14, the first three digits of pi), we’re celebrating with a pie potluck, and it’s my hope that at least some of those pies will be savory.

Don’t get me wrong: I love the tangy juice of strawberry rhubarb, the syrupy crunch of pecan, and the cloudy velvet of coconut cream just as much as the next girl. But it’s worth a reminder to go beyond chicken pot pie and explore the nutty, fishy, cheesy, salty, spicy, and meaty qualities that fill a whole host of crusts below.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

by Sara Moulton

 

 

“When I was working in Gourmet’s test kitchen in the mid-eighties and we styled a dish to be photographed that didn’t look perfect, we’d turn a negative into a positive by calling the dish “rustic” and bragging that it was “made by human hands.” That’s exactly the kind of thinking that went into this pie. Pastry impaired as I am, I can’t help but love a pie that’s as free-form and forgiving as this one.

You start by making my very simple food-processor pie dough. Roll it out into a rough circle between sheets of plastic wrap and drop it into a pie plate. Spoon the filling into the middle of the pie, then fold in the edges, free-form style. Bake it up and you’re done. Family and friends will be amazed: “What, you made a savory pie on a weeknight?” Yes, you did.

“This baby’s real versatile, too. The eggs and potatoes, along with the cheese, are the binders, but you could substitute any number of other vegetables for the greens, including blanched broccoli and sauteed zucchini, carrots, mushrooms, leeks, and so on. Likewise, you can use the lower-fat versions of the cheeses or other cheeses altogether.” – Sara Moulton

 

 

More Savory Pie Recipes from Cookstr
———-
———-
———–
———-
———-
———

 

“Fresh, warm ricotta on crusty bread is a favorite Calabrian breakfast or snack. My children love it with honey on top, or for dessert with bits of bittersweet chocolate and sugar. Most people no longer have the luxury of tasting warm ricotta, however, because production has become industrialized. With this recipe, you can have that experience in your own kitchen.

In Calabria, fresh ricotta is often sold in the perforated plastic basket it drained in. At home, you invert the basket, revealing a cheese with an attractive shape that’s easy to slice. Ricotta made on the farm is sometimes packed and sold in small, tubular baskets hand woven from a sturdy dried grass called giunco (Juncus depauperatus). The baskets hold about 2 cups (450 grams), but they are always generously mounded on top, so they look almost like ice cream cones.” – Janet Fletcher and Rosetta Costantino

 

Contact Us

We want to get to know our users as cooks, eaters, and full participants in the Cookstr vision. We are eager to hear from you and learn how we can make Cookstr.com even more helpful and enjoyable. Let us know what your favorite features are, what works for you, and what doesn’t. Tell us what your digital culinary journey is lacking on the web, in the kitchen, and everywhere in between. Cookstr is consistently striving to develop new technologies that make your experience of food and cooking more accessible, intuitive and rewarding – and we can do that best when you let us know what you want!

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: