Posts Tagged ‘Cooking’

Pi day Pie

Having a Math Nerd for a husband (and many Math Nerds as friends) means that there are little things my family may do differently than your average family.  Take for example Pi Day (3/14)…a whole day devoted to a number…or for me, a whole day of eating pie!

making the pie

I was really happy to finally use up the cherries that I canned over the summer.  I didn’t have enough of either sour or sweet cherries for a full pie, so I decided to  put them together to make one Super-Cherry Pie.  It made for interesting flavors.  I also, of course, made the vent in the shape of the Pi symbol, on Mike’s request.  It may be my very favorite part of the pie!

Slice of Cherry Pie

My friend Stephanie made a very delicious strawberry pie, which was beautiful, and tasted even better than it looked…I went back for seconds!

Stephanie's Strawberry Pie

Stephanie's Strawberry pie, detail

The second pie that I made (which of course I didn’t take pictures of….sorry!!) was a chicken/tomato/parmesan hand pie.  I know you can’t see what it looked like, but it was delicious!

Chicken Parmesan Hand Pies

  • 2 chicken breasts, rinsed and patted dry
  • 1 large can crushed tomatoes
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • pinch of nutmeg
  • pinch of red pepper flakes
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 batches of Pate Brisee (omit the sugar)
  • 1/4-1/2 cup finely grated parmesan cheese
  • 1 1/2 cups grated mozzarella
  • ice water
  1. Heat a medium pan over medium-high heat.  Drizzle olive oil in the bottom of the pan.  Saute garlic and onions until the onions are transluscent.  Add tomatoes, oregano, nutmeg, and red pepper flakes, bring to a boil.
  2. Place chicken breasts in sauce and cover pan with a lid.  Adjust heat to bring sauce to a simmer.  Simmer the chicken breasts in sauce until they are fully cooked.  Turn the chicken once or twice while cooking to coat in sauce.
  3. Remove chicken from pan and allow to cool on a plate.  Cool the sauce as well.  Cut chicken in thin strips against the grain of the meat.
  4. Roll the dough out to 1/8″ thickness and cut into 4″ circles (work in batches if needed).  Place the circles of dough in the frige for 30 minutes.
  5. Place dough circles on baking sheets.  Fill each piece of dough with a couple strips of chicken, a tablespoon or two of sauce and a sprinkling of mozzarella and parmesan. 
  6. Dab ice water around the edges of the circles, fold one half of the circle over to the other side, and pinch closed with a fork or your fingers.  Make a small slit in the top or stab it a couple of times with a fork.  Refrigerate hand pies for another 30 minutes.
  7. Pre-heat the oven to 375 degrees F.  Place pies in the oven for about 15-20 minutes, or until golden (May take more or less time depending on your oven.  Go by the color, not the time!).
  8. Remove from oven and allow to cool slightly before enjoying!

 Have you ever celebrated Pi Day?  or Pie Day??


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This weekend I traveled out to the Bay Area in California for my sister’s wedding.  We have already been doing lots of work to get ready for the big day, and yesterday we spent a lot of time putting together wedding favors for the guests.  My sister decided to make the favors to cut down on cost, and went with rosemary almonds.

I made rosemary almonds for my family as a part of their Christmas gifts.  One problem I ran into, and never had a chance to remedy, was the rosemary and sea salt fell off of the almonds as soon as they came out of the oven.  After a bit of discussion, and our fair share of “Ooh, ooh, what if…”-s, I think we came up with a pretty good solution.

We ground the rosemary up very fine in a coffee grinder, and then set the salt grinder on a very fine setting.  We then cooked the rosemary and salt in some olive oil until it became fragrant, tossed the almonds in, and then baked them until they were crispy.  The almonds are so delicious!  The rosemary mixture sticks to them beautifully.

Rosemary Almonds (modified from various internet sources)

  • 1 pound of raw almonds
  • 1/4 cup of olive oil
  • 1/4 cup of finely ground fresh rosemary
  • Sea salt

Preheat oven to 350 degrees.  Pour the olive oil and rosemary into a shallow pan, and put over low heat.  Cook, stirring occasionally until rosemary just begins to simmer, and remove from heat.

Add finely ground sea salt to the rosemary mixture.  The amount you add depends on your taste, but we added enough to make the mixture fairly salty because we wanted each almond to have a bit of salt.

Mix the almonds and rosemary mixture together in a large bowl.  Spread the almonds over a couple of baking sheets.  The almonds should lie in an even layer.

Cook the almonds in the oven for 15-20 minutes.  Be sure to check often, because nuts can burn easily.  There is no need to stir the almonds while they are baking.

Remove the almonds from the oven and allow them to cool completely.

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