Posted by bakinghistory on September 30, 2008
A tasty savory pie filled with potatoes and onions, milk and a touch of butter.
Ivy of Kopiaste is the host of a blog event all about savory pies. My contribution is a simple one, made with a buttery crust filled with shredded potatoes, onions, milk and butter. The filling is assembled in the pie crust with raw ingredients, which makes the preparation easy and quick. Furthermore, it does not contain any eggs. The result is a truly wonderful pie, with a perfectly flaky crust enclosing a tender, buttery filling, which is best enjoyed warm. Something worth trying for a simple dinner on a cold winter night.
ROUNDUP IS HERE
From the original recipes by Jane Cunningham Croly
In: “Jennie June’s American Cookery Book”, 1878—USA
and Juniata L. Shepperd
In: “Handbook of Household Science”, 1902—USA
4-5 large potatoes
1 small onion
1 tbsp butter
1/4 to1/3 cup cup whole milk (or half-and-half)
1/2 tsp kosher salt
1-1/4 cups all-purpose flour
1/2 cup (scant) butter
1/4 tsp salt
ice water as needed
Preheat the oven to 375F (190C).
Make the Crust: In a food processor put flour salt and butter (diced), and pulse until mixture resembles coarse crumbs. With the machine running add enough water for the dough to come together. Do not overprocess. Wrap the dough in wax paper and let rest in a cool place for about 30 minutes. Roll the dough to about 1/8-inch thickness and line a deep pie dish, letting the extra pastry hang over the sides of the pan.
Filling: peel, wash and dry the potatoes. Shred them finely, mix them with the shredded onion and salt. Put the mixture into the pie plate lined with pastry, then pour over enough milk (or half-and-half) to barely cover the filling. Distribute the butter in small pieces all over the filling, fold over the pastry so that the filling is partially covered. Bake for about 1 hour. Serve warm.
This pie does not freeze well, either baked or raw, because the potatoes turn mushy.
Posted in American Cooking, Blog Events, Dairy, Eggless, Milk, Pies & Tarts, vegetarian | Tagged: American Cooking, Blog Events, Dairy, Eggless, Milk, Pies & Tarts, Potatoes, vegetarian | 10 Comments »
Posted by bakinghistory on February 29, 2008
A healthy breakfast full of the sunny flavor and scent of oranges
This is my entry for the Weekend Breakfast Blogging
event hosted this month by Suganya of Tasty Palettes
and initiated by Nandita of Saffron Trail
. Suganya’s theme is “Healthy Eats”.
These muffins contain no eggs, no dairy, and just a minimal amount of sugar and shortening (olive oil). Graham flour
provides fiber and freshly squeezed orange juice gives flavor and a moist, tender crumb. The tea is infused with fresh orange slices, and it is so flavorful it does not require any additional sugar.
From the original recipes by:
Alice Bradley In: “Sunkist Recipes. Oranges-Lemons”, c1916—USA
Mrs. J. L. Lane In: “365 Orange Recipes: an orange recipe for every day in the year”, c1909—USA
1/2 cup (65 g) flour
1/2 tsp salt
2 tbsp (25 g) sugar
3/4 cup (100g) Graham flour
Grated rind 1/2 (organic) orange
7/8 cup (205 ml) freshly squeezed orange juice (1 cup minus 2 tbsp)
1/2 tsp baking soda
2 tbsp (30 ml) shortening (extra-virgin olive oil)
1 thin-skinned (organic) orange
1 qt (1 l) freshly brewed hot tea
Make the Muffins: Preheat oven to 450°F (230°C); if you have cast iron muffin pans preheat them in the oven as well.
Sift flour, salt and sugar; add Graham flour and grated rind of orange. Dissolve the baking soda in the orange juice stirring
until it begins to get frothy, then add the shortening. Pour orange juice mixture onto flour mixture and mix well, then pour the batter quickly into (hot), greased muffin-pans, place the pans in the oven and immediately lower the temperature to 400°F (200°C) and bake for about 20 minutes. Serve warm.
Make the Orange Tea: Slice the orange into paper thin slices, discarding the seeds. Place the slices into a glass jug and pour the hot tea over them. Serve hot or cold and sweetened to taste.
Posted in American Cooking, Beverages, Dairy-Free, Eggless, Fruit, Muffins & Biscuits, Pareve, Tea, vegetarian, whole grains | Tagged: American Cooking, breakfast, Dairy-Free, Eggless, Fruit, Muffins, Pareve, Tea, vegetarian, whole grains | 9 Comments »