Heirloom Tomato Pie with Homemade Ricotta

Heirloom Tomato Pie with Homemade Ricotta

Tomato Pie! This is a Old Southern Recipe that I modernized with the inclusion of ricotta and removal of mayonnaise. I call these recipes "Charm Recipes" because that is what they are, charming. Oh... and it is delicious! Think deep dish pizza with juicy chunks of tomato instead of sauce.

What you need:

4 large ripe tomatoes
20 or so basil leaves
8 oz of fresh mozzarella
1/3 cup of ricotta
salt
pepper
olive oil drizzle
pastry dough (store bought or your favorite recipe) 

What you do:

1. Preheat your oven to 400 F
2. Roll out your pastry dough and place in an oiled cast iron skillet or greased pie plate
3. Cut up your tomatoes, basil leaves, and mix in mozzarella, ricotta, salt and pepper
4. Push the pie dough with your fingers into the skillet or pie plate 
5. Prick with a fork, and bake alone for about 10 minutes.
6. Place tomato mixture in pie shell and drizzle with olive oil
7. Bake for 35 minutes or so, until the top is brown and bubbly

Bonus Recipe: Homemade Ricotta

What you need:

2 quarts of whole milk
1 cup of heavy cream
2 Tablespoons of white vinegar
1/2 a teaspoon of kosher salt1 large saucepan
thermometer
cheesecloth
colander
large bowl

What you do:

1. Heat the milk and cream until it reaches 180 degrees F
2. Take off the heat and stir in the vinegar, and stir for 30 seconds
3. Stir in the salt, and stir for another seconds
4. Set a folded quartered cheesecloth in a colander and set in a large bowl
5. Gently pour the milk into the cheesecloth lined colander/bowl
6. Leave to drip on the counter for about 20 minutes or alternatively you can set in the fridge over night and allow the whey gently to drip out.

As always, much love, many blessings, and happy baking!

No Bake Strawberry Pie

This is my new all time favorite Summertime dessert. It is hard to believe that something this easy and this quick could be so darn tasty. It won third place in my office patriotic bake-off. By all means please use this recipe, pass it off as your own, sell it on the black market, but please make it for you and your family. 

What you need: 
Graham cracker pie shell
Quart of strawberries
3 Tablespoons Strawberry Jello
2 Tablespoons  cornstarch 
1 cup of sugar 
1 cup of hot water

What you do: 
1. Unwrap your pie shell and fill with as many cleaned and cut strawberries as you can fill it with. 
2. In a heavy bottomed sauce pan, off the heat, mix the Jello, cornstarch and sugar together. 
3. Add the hot water. Cook on medium heat until the mixture comes to a boil, stirring the entire time. 
4. When thickened pour over your strawberries. Allow the pie to cool to room temperature. Cover and place in the fridge for 2 hours until the pie is set. 
5. Enjoy with whipped cream, ice cream, or alone standing in front of your fridge eating it with your fingers. 

As always, many blessings, much love, and happy no-baking pie making. 

Homemade Pizza Crust with Heart Pepperoni

This is one of my favorite Valentine's meals I have ever made. For many years our tradition was to make spaghetti and meatballs and watch the Lady and the Tramp... aka the most romantical movie of all time. But this year I decided to change it up, and I must say, I met with great results. Now, a homemade crust is important, but it does take time to rise, so be patient, or make it the night before and put it in the fridge. This is a mixture/adaption from both Mario Batali's recipe and Bobby Flay's recipe. For the toppings, we made three, a pepperoni pizza pictured above, a margarita with tomatoes, fresh moz, and basil, and a Mexican pizza with taco meat, salsa, guac, sour cream and other toppings. 

What you need: 

1 cup of warm water

1 teaspoon of sugar

1 Tablespoon of yeast (1 package)

4 cups of flour

3 Tablespoons of olive oil 

Pizza Sauce and Toppings 

What you do:

1. Mix the warm water, sugar, and yeast. Let sit and get bubbly to make sure that your yeast is still alive. 
2. Add to your standing mixer fitted with the paddle. Add flour one cup at a time until incorporated.  Add the oil until achieve a dough that pulls away from the sides. Switch your paddle to the dough hook and let the dough be kneaded for 5 minutes. Cover with olive oil and plastic wrap to rest until doubled in size about an hour. 
3. Preheat your oven to 500. If you have a pizza stone let it heat up as well inside the oven. 
4. Divide the dough and roll out to the desired size. This dough will make 3 medium size pizzas or 2 large pizzas. You can also store half in the freezer if you like. 
5. Roll to your desired thickness, my family likes a thin crust. 
6. Top, and cook in your oven for 10 minutes or until the bottom is cooked and toppings are warmed through and the cheese is melted. 

Enjoy. 

All the best, Happy Valentine's Day, many blessings, much love, and Happy Pizza Making!

Apple Pie

So this is my apple pie recipe as of yesterday, it changes often and without notice, but we all really enjoyed the current incarnation. I prefer a crumb crust to a double crust, because I love the crunchy texture. I like to cook my apples ahead of time because I think it makes them taste better and less runny in the pie. I add slivered almonds because that is what I had handy but you could add any nut or even oats to the top crumble.

Here is what you need: 

A pie crust any good pie crust either homemade or store-bought

8-10 apples depending on size

1 teaspoon of pumpkin pie spice or your own spice blend

1/4 cup of brown sugar for the filling 

1/2 cup of water

1/2 a lemon squeezed for juice

1/4 cup flour

1/4 cup of nuts or oats

1/4 cup of brown sugar for the topping

2 Tablespoons of melted butter

Here is what I did: 

1. Preheat your oven to 350 degrees F. 

2. Peel and slice your apples. I love using my mother's apple corer slicer tool. I don't know why I just do. Dump them in a heavy bottomed skillet, add the spices, sugar, water, and lemon juice, let cook for 10 minutes or so while you roll out your dough and make the pie crumble topping.  

3. Roll out your dough and lay your pie crust in your baking dish. I like a glass pie dish so you can check the bottom of the pie to make sure it is done. 

4. In a bowl mix together the flour, nuts/oats, brown sugar, and melted butter. Mix with your fingers until you have some clumps, some dust, and some rubble. This would be an excellent job if you have a little chef in the kitchen providing they have clean hands and won't eat it all. 

5. Ladle your apples into the pie crust using a slotted spoon, so that you don't bring in extra liquid. You can save that delicious juice for something else, but you don't want it in your pie because it will make your crust soggy. 

6. Put the crumble topping over the apples and bake in the oven for 30-35 minutes until the apples are bubbling and the crumble is toasted gold brown.

7. Let the pie cool and enjoy with coffee and ice cream or whipped cream, and good friends.

As always, lots of love, many blessings, and happy baking.

Chicken Pot Pie

This Chicken Pot Pie recipe is the best chicken pot pie I have ever had. My good friend Leslie sent me the recipe and we endeavored to make Chef Anne Burrell's recipe, you can find the original here . I have modified it some to account for size and personal taste. This recipe makes a large casserole dish worth of pot pie, and it is the bomb. 

For the crust: 

1/4 cup of butter (1/2 a stick) cold cut up into small cubes

1/2 cup of cream cheese (1/2 a package) cold cut up into small cubes

3/4 cup of flour

salt and pepper 

1 egg yolk

you may need a tablespoon of cold water, but i did not. it depends on the humidity of your house. 

1 egg for the egg wash

For the filling: 

1 large sweet potato

2 Tablespoons of oil

2 large ribs of celery

2 small carrots

1 large red onion

2 cups of cooked chicken (rotisserie or left overs) 

1 cup of green beans cut into small pieces

2 large cloves of garlic minced

6 fresh sage leaves, cut up very small

6 stems of fresh thyme

Salt and pepper

For the gravy: 

1/4 cup of butter (1/2 a stick) cold

4 Tablespoons of flour

4 cups of good chicken broth 

Here is what you do: 

1. Preheat your oven to 400 degrees F. 

2. Peel and dice your sweet potato and roast for 20 minutes. 

3. While your potato is roasting make your dough. Using your food processor, dump all of the ingredients in and run until a ball of dough is formed. It may take a while. If it is still too dry add some cold water. Wrap in cling and place in the fridge to chill out.

4. Get your veg for the filling ready. Dice up all of your veg. In a large pot, add the olive oil and cook the vegetables until they are fragrant and the onions are translucent. Add the garlic, sage, thyme, salt, and pepper. Take off the heat. Add the chicken and stir.  Take your roasted sweet potatoes out of the oven and stir into your mixture.

5. Turn your oven down to 350 degrees F.

6. Make your gravy. You’re going to make a roux, which is nothing more than butter and flour used as thickener for the stock. Put your butter and flour in heavy bottomed skillet over medium high heat. Whisk the mixture until it is a light golden color and smells nutty. Add the stock and let simmer, whisking occasionally until thick, about 8 minutes.

7. Now assembly. Using a deep dish, I used by a 9 by 13 casserole dish, spray with non-stick cooking spray. Add the vegetables and chicken. Pour the gravy over top. Roll out your dough the size of your baking dish from 1/8 to ¼ inch thick. Place over top, cutting vents for steam to escape. Fork or fold in the overhang so the crust neatly tucked in. Brush with a beaten egg to form the egg wash.

8. Bake 30-40 minutes until the crust is golden brown and the filling is bubbly. Enjoy with good friends, a nice light red wine, and if you can, a fire.

As always, many blessings, much love, and happy baking. 

Tomato Pie

Tomato Pie! Just the sound of it makes me smile... because everything is better en-robed in pastry makes it better. I was inspired by my gardens abundance of tomatoes and my desire to revive old fashioned Southern recipes. This recipe is slightly updated with the inclusion of ricotta and removal of mayonnaise. OH... and it is delicious! Think deep dish pizza with juicy chunks of tomato instead of sauce.

What you need:
4 large ripe tomatoes
20 or so basil leaves
8oz of fresh mozzarella
1/3 cup of ricotta
salt
pepper
olive oi1 drizzle
pastry dough

What you do:
1. Preheat your oven to 400 F
2. Roll out your pastry dough and place in a greased pie plate
3. Cut up your tomatoes, basil leaves, and mix in moz, ricott, salt and pepper
4. Place mixture in pie shell
5. Drizzle with olive oil
6. Bake for 35 minutes or so, until the top is brown and bubbly

Enjoy... greedily!

As always, much love, many blessings, and happy baking!