...The Pie Blog
Pies, Stories of Pies, Photos of Pies, Nostalgia and a few recipes by a wannabe Pie Chef
Saturday, July 16, 2022
Dini's Divine Homemade Pies at the Farm
Saturday, August 8, 2020
Pizza-Pie Dough Warriors 2020: Part Two
Somehow it is August 2020 and we forged on to month 5 (in the USA at least) of the Covid-19 pandemic, thankfully staying safe and healthy at home. Many pizza pies were made using the Caputo 00 flour that finally shipped in at some expense; the King Arthur flour, and other newly discovered things that arrived via supply chain to become our ingredients. I can't say I improved much with my pizza-pie making skills (nor did Adult #2 who had to retire the competition upon being called back to the job) but learning to work with what you have, and appreciate whatever comes one's way is certainly good soul enrichment. That said, here's my wrap up without the drama or competitive blow by blow of the last post:
Tuscan Sausage 3 Pepper Pizza Pie |
A Whole Foods-fresh-in-house-made pizza dough kept the kitchen from becoming a blizzard situation of flour; Rao's marinara tomato sauce kept the stovetop clean (it was already opened anyway); mozzarella and a touch of parmesan cheese, Tuscan style sausage, and colorful bell peppers from our garden and Costco; basil from our garden; and a few slices of leftover-too-salty Genoa Salami to make what I call an Italian sausage and 3 pepper pizza. No messing around - just put it the on parchment paper to the pizza stone in a 475 degree oven on a particularly humid Friday night for 10 minutes and then tuned in to the SF Jazz concert online - to watch a fantastic latin jazz ensemble performance featuring John Santos and Rico Pabon.
Folding my cards now and returning to Pie Pies, until next time!
Sunday, May 3, 2020
Pizza-Pie Dough Warriors 2020: Part One
As the gold standard, we had agreed that the best pizza we have ever had in North America is just down the street at the amazing and always crowded Inferno Pizzeria Napoletana. (Also up-there is a memorable Pizzeria Napoletana in Pescadero, Baja California Sur...maybe it was the romance, the tequila, or just extreme ex-pat hunger for a pizza done right.)
Adult A and Adult B both got the dough quite terribly wrong in the first round:
Mine was a recipe based on a New York Style from a once-trusted cookbook; the outcome was a dough that was sadly left in the fridge for too long as other dinners took preference; it emerged, far-too-sticky (and to the tune of some harsh trash-talking by the opposing team).
Cosmic retribution, perhaps, caused Adult #2's dough to subsequently blow up more than a zillion times the size it should have been, sitting overnight on the countertop, while the evening's thunderous downpour was the soundtrack to a dough mutating into an uncontrolled monster blimp, enough to feed or feed on a small metropolis - and too sticky to approach (ha!). After calling in Ghostbusters, an exorcism-purification ritual for the kitchen, a planned search for flour (that seemed scarce when we needed it in our Covid-19 infested region) and several support-group zoom meetings, we were ready for another try - first, I reviewed everything that could possibly go wrong with my 6 Errori Dilittante.
Pizza was better on a pizza stone |
After my disappointment with the New York style recipe I had tried previously from my Pizza Cookbook, I used the recipe offered on the King Arthur website, used my not-so-Dilittante stand-up mixer and just added a bit more flour to counteract our humid climate, you can read it here: King Arthur Flour Pizza Dough
I made two thin crust pizzas:
#1 was not 'pre-cooked' as the recipe instructed, because I was distracted by my son and husband coming in just at the moment that I was preparing the dough to go in ("Mommy, can we have a snack?"..."NO!!! I'm-making-THE PIZZA !!!"
I absent-mindedly put the toppings on without pre-baking, and just slid it and the parchment paper onto a hot pizza stone. Actually, this turned out quite well. The crust slid off the stone hot and golden, crispy and got even my opponent to give it a '7' (perhaps to ward off any bad juju or witchcraft I might bestow in return towards his dough - after all the trash-talk!)
I liked this crust a lot and so did our son.
#2 was in on a flat pan, pre-cooked and then toppings put on before going back into the oven. after 8 minutes it came out clearly not as nice on the bottom.
In desperation I ditched the pan, slid it on the pizza stone for 5 minutes more and then it was almost perfect!
My opponent quite stubbornly remained loyal to his new-found YouTube Maestro's Neopolitan Recipe (but using the all-purpose flour!) that had produced the scary monster dough; he opted to reduce all ingredients by half and hand-knead the dough. (Certainly a fun video, but be warned if you try this in your own town-home kitchen): Vito Iacopelli Pizza Dough
The judge then came to a decision. "Daddy's was more better-er." (*sigh*)
And it's now in the books, or at least this blog.
My opponent's pizza smelled amazing, but by then the kitchen was about 500 degrees, everyone had to take a cool bath before the taste test |
Sunday, April 12, 2020
All-Strawberry (Shelter-In-Place) Pie
The offering for this season's pie is an ALL-STRAWBERRY pie. Strict Pie Guidelines...no other berries allowed on this one due to social berry distancing guidelines. (Which is just fine, because I could only get fresh strawberries affordably today and they would hold up to our strict clean handling standards of the hour.)
Those who follow know I normally would go for a strawberry-rhubarb at this time of year but there's no rhubarb for sale in these parts, (not yet, anyway.) Therefore, this is my first All-Strawberry Pie. I added the sugar crumble crust half-way through the cooking and forgot to use brown sugar, which could have elevated it, or maybe it doesn't really matter. This could be made into a double crust pie, but I prefer the lighter crumble as it turns out.
Monday, November 25, 2019
The Pie Bar: featuring Special Guest Pie Blogger KPV
As we get into the High Holidays of Pie, the WannabePieChef wants to wish you all a happy and tasty Thanksgiving week, I am so grateful to you the readers for all these years of sharing stories and photos of Pie!
For a special treat with this edition, I'm posting photography from longtime friend and Pie Chef KPV who has experienced the pie making class and bottomless mimosas at The Pie Bar in Long Beach, California. The Pie Bar started out as a pop-up shop, and with such amazing success now offers classes and treats both sweet and savory that are as beautiful as they are delicious!
KPV and her crew joined in on a class for some team building and made this delicious creation! Enjoy this feast for the eyes and let it be inspiration for the biggest Pie Week of the year!
Monday, September 9, 2019
Hunters' Pie, Colonial Style
Hunters' Pie at the Colonial Williamsburg, VA; The King's Arms Restaurant |
Just as summer 2019 came to a close, the WannaBePieChef traveled to Colonial Williamsburg Virginia, time traveling back to the late 1700s to sample the authentic fare of the moment! I ordered up a real Hunters' Pie, and true to the name, the ingredients were a savory stew of duck, rabbit and wild venison, with onions, carrots, and spices. The black currant jam on the side was traditionally spread all about the top crust of the pie adding that sweet-savory yumminess, so of course I followed that instruction.
This is probably the most serious pie I've ever reported on - the meats were smoked ahead of time, which gave it a less 'gamey' flavor. Founding father of America and the 3rd President of the United States, native Virginian Thomas Jefferson is said to have eaten this very recipe (possibly after playing his violin!) and all the while enjoying his favorite beverage: Champagne, mixed with anything!
Violinist at the King's Arms Dining Room |