pie and potatoes

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Ate some delicious lavender honey ice cream at Sylvie’s today.

Made a very runny pie for bandmates in a mixing session the other night:

1 1/4 c flour



1 stick butter

1/4 cup water

make crust the standard way; blind-bake (weighted) at 375 degrees for 35 minutes, taking the weights out partway through.

Puree together:

1 package extra firm silken tofu (Mori-Nu)

1/8 cup sugar

a splash of vanilla

a splash of almond extract

1/4 cup unsweetened cocoa powder

a couple Tbsp chunky peanut butter

1 tsp cornstarch

approx 1/4 cup mascarpone cheese

Fill pie, eat runny, self-healing mess.

Also made Greek potatoes for book club today (we read A Visit from the Goon Squad and also enjoyed spanakopita and a tasty salad of corn, red onions, cucumbers, and red bell peppers, dressed with a sesame oil and rice vinegar dressing):

Cut up a bunch of Yukon Gold potatoes, skin-on.

Mince 4 cloves garlic.

Mix the potatoes and garlic with about 1/2 cup water and 1/4 cup olive oil, a dash of smoked paprika, a couple tsp dried oregano, salt, and pepper.

Spread in a single layer on a rimmed baking sheet lined with a Silpat.

Roast at 450 degrees for about an hour (until the water has evaporated and the potatoes are brown and crusty)

Toss with chopped fresh parsley, juice from 1/2 lemon, and about 1/4 block crumbled feta cheese. (I also added some crumbled leftover turnip green chips I had because they were really oversalted and I wanted to use them up as a seasoning.)


edit: here is the corn salad recipe:

1 bag of frozen corn boiled for a few minutes and then cooled to room temp
1 can of garbanzo beans rinsed in water
1 bell pepper chopped
1 bunch of green onions chopped
1 cucumber chopped
1 red onion chopped
feta cheese
combine all of these ingredients
sesame oil
rice vinegar
Stir it all together!

Written by orata

March 17, 2013 at 1:04 am

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