Miscellaneous

It’s March 14th– Pi(E) Day!

Pi(e) Day

Alright gang–get excited because it’s March 14th— π Day! Or Pi(E) Day as far as I’m concerned! And what better way to celebrate 3.14159 than to feature a delicious round up of ALL THINGS PI(E)!

First up, the savory pies —

Let’s talk about Pot Pies. All kinds of veggies, chunks of delicious proteins swathed in a rich and creamy sauce–then topped with a flaky, buttery crust—all in one dish! Super dreamy…..

Here’s my take on Shrimp Pot Pies but the recipe can be easily adapted for chicken pot pies, turkey pot pies, or even lobster pot pies.

Shrimp Pot Pie

Shepherd’s Pie is another wonderful comfort food and is the perfect way to use up leftovers. And seriously, how can a layer of mashed potatoes over anything be a bad thing?

Shepherd's Pie

It seems like many cultures around the world have some type of “meat pie”….. Empenadas, Natchitoches, Piroshkis, Sambusas, Pasties – and the Vietnamese are no different! We have Bánh Pa Tê Sô (also spelled Pâté Chaud) and are the perfect bite when you’re on the go.

Bánh Patê Sô (Vietnamese Savory Meat Pies)

And of course–the beloved pizza pi(e)! Pizzas come out of my oven at least every other week and this cast iron skillet method will change your life!

Spring Skillet Pizza Pie

Now on to the sweets!

Hand Pies are a blessing for people like me who struggle with rolling out large sheets of pi(e) dough to cover full pans. They’re easy to make and no slicing required–which makes it a great dessert for picnics or dessert bars. These are filled with mixed berries but the filling options are endless!

Mixed Berry Hand Pies

And of course, there’s one of my personal favorites – Key Lime Pie. I like to add an extra nod to the islands by using crushed macadamia nuts inside the crust and also on top.

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Fan of the classic combo of peanut butter and chocolate? Then you’ll LOVE this Peanut Butter Cream Pie. The filling is light and fluffy and topped with a layer of whipped cream and tons of mini chocolate peanut butter cups, crushed peanuts, chopped pretzels and a drizzle of melted chocolate.

Peanut Butter Cream Pie

Big sis makes some mean icebox pies and this Peach Divinity is no exception! Perfect for summer BBQs….or let’s be honest— ANYTIME!

July 2015 Fam Din

She also makes a stellar Caramel Apple Pie — and trust me, you’re going to want to A LA MODE that baby!

Caramel Apple Pie a la modeNext up – Boston Cream Pie that my other sister makes. Which, truthfully, kind of confuses me because it looks less like a “pie” and more like a cake. But heck–it’s tasty nonetheless.

Boston Cream Pie

And here’s a GORGEOUS Strawberry Tart I made using berries we just picked at the farm! Before you say it–yes, I know it’s a tart but it’s kind of a pie-like creation so I’m including it anyway.

I’m such a rebel.

Fresh Strawberry Tart

For my last Pi(e) Day idea — my ode to the flavors of apple pie….in cocktail form! The Spiced Apple Pie combines cider with dark rum and all kinds of spices in a wonderful drink. Yes, please!

The Spiced Apple PieSo many different pies, so little time!

What’cha waiting for? Get out there and whip up some deliciousness and celebrate the mathematical constant π (Pi)!

I realize this just solidifies my geekiness 🙂

Pizzas · Vegetables/Vegetarian

Spring Skillet Pizza Pie for π (PI) Day!

Spring Skillet Pizza Pie

Happy 3.14159 Day…..

otherwise known as π (Pi) DAY!

Spring Skillet Pizza Pie

This morning, my Twitter and IG feed have been filled with gorgeous berry, apple, and chocolate pies as my foodie friends around the world celebrate π Day. And it’s makin’ me HUNGRY!

But this year, I decided to lean towards the savory route again for π Day and this time, we went the Pizza Pie route!

Spring Skillet Pizza Pie

Since spring is just a few days away, I opted for colorful and light veggies for toppings. We started off with a base of EVOO, garlic, thyme, fresh mozzarella and then went to town on all the beautiful produce in reach. Mixed color peppers, artichokes, grape tomatoes, thin asparagus tips and arugula jumped out to me but really, use anything that tickles your fancy. The whole pi(e) was then drizzled with a sweet, tart balsamic reduction.

HOLY PI(E), BATMAN!

Did I ever mention that beautiful food geeks me out?

It also makes me dance around the kitchen….but that’s a story for another time.

Spring Skillet Pizza Pie

As you know, I’m obsessed with making pizza pi(es) in a cast iron skillet. But if you don’t own a cast iron or want to make a larger pizza pi(e), just bake the whole thing on a hot baking sheet (or pizza stone) for 15-20 minutes in a 450 degree F oven.

There’s still plenty of time to get your π Day on and here are some ideas for ya:

And with that folks— have a gorgeous weekend and HAPPY π DAY!

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Spring Skillet Pizza
Serves 2

Ingredients:

5 ounces fresh pizza dough, rested and at room temperature
flour
½ tablespoon corn meal
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
½ teaspoon fresh thyme leaves, divided
¼ cup thinly sliced red onions
¼ cup thinly sliced bell peppers
¼ pound thinly sliced fresh mozzarella cheese
½ cup blanched asparagus
4-6 grape or cherry tomatoes, halved
¼ cup artichoke hearts, quartered
½ tablespoon grated parmesan cheese
sea salt
½ teaspoon fresh lemon zest
fresh black pepper
2-3 pinches red chili flakes
1-2 tablespoons balsamic vinegar reduction*
1 small handful fresh arugula leaves

Turn on the oven broiler and adjust one of the racks to the top of the oven to rest directly under the broiler. Place a seasoned cast iron skillet (10-12 inches in diameter) directly under the broiler for 8-10 minutes. It may begin to smoke but you need the skillet to be screaming hot.

While the skillet is heating, roll out the pizza dough onto a floured surface–you’ll want it a tad smaller than the width of your skillet. If you have a pizza peal, sprinkle it with cornmeal and transfer the pizza dough onto it. If not, you can also use a wooden cutting board.

Brush the olive oil over the dough and sprinkle the garlic and ½ the thyme leaves over it. Quickly top with the red onions, bell peppers, mozzarella cheese, asparagus, tomatoes and artichoke. Once the skillet has heated for the appropriate length of time, quickly and CAREFULLY slide the pizza into the skillet. Replace the skillet so it sits directly underneath the broiler.

Close the oven door and allow the pizza to cook for about 45-60 seconds. Open the oven door and rotate the skillet 180 degrees. Close the door and allow another 60-90 seconds underneath the broiler. Once the crust is slightly charred and cheese has melted, CAREFULLY remove the skillet from the oven and place it on a rack for 2-3 minutes. Sprinkle the top with parmesan cheese, remaining thyme leaves, sea salt, lemon zest, black pepper, and chili flakes. Drizzle the balsamic reduction and top with the arugula leaves. Transfer the pizza to a cutting board, slice up and enjoy!

*To make the balsamic reduction, combine 1 cup balsamic vinegar, ½ tablespoon sugar and 2 pinches of red chili flakes to a small sauce main. On medium-high heat, bring to a boil, stirring often. Reduce the heat to low. Continue stirring and cooking until the liquids have reduced by half and take on a thick, syrup consistency—about 10 minutes. Be sure to watch the reduction closely as it can burn quickly. Transfer to a container and allow to cool completely.

Seafood

Shrimp Pot Pie for π (Pi) Day!

Shrimp Pot Pie

Excuse me while I geek out because today is π (Pi) Day!!!!!!!!!!!!!!

3.14 – you know it!

Shrimp Pot Pie

To be honest, I can’t say I love math……. but I can’t help but adore kitschy humor.

And I love pie.

Shrimp Pot Pie

So if given the opportunity to celebrate pie–I’ll take it!

Last year I celebrated the mathematical constant with these Mixed Berry Hand Pies that were not only scrumptious but just so darn cute and portable.

Shrimp Pot Pie

This year I opted for the savory route and made a batch of Shrimp Pot Pie. Luscious, decadent shrimp filling topped with a flaky puff pastry crust.

Shrimp Pot Pie

So good, so easy, so π-licous.

Happy π (Pi) Day!!!

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Shrimp Pot Pie

Ingredients:

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1½ cup diced celery
1½ cup diced carrots
2 cups chopped leeks, thoroughly washed and dried
1 tablespoon minced garlic
¼ teaspoon red chili flakes
5 sprigs fresh thyme
2 cups diced red potatoes
½ cup white wine
1 pound shrimp, peeled and deveined
1/8 teaspoon cayenne pepper
¼ cup flour
2 cups seafood stock
½ cup heavy cream
kosher salt
black pepper
1 cup frozen peas
½ cup chopped fresh parsley
1 egg, beaten
1 package frozen puff pastry

In a pot, melt the butter with the olive oil over medium heat. Add the celery, carrots, leeks and garlic. Sauté until softened but not browned—about 5-7 minutes. Add the red chili flakes, thyme sprigs, potatoes and cook for 2-3 minutes, stirring frequently.

Pour in the wine . Continue simmering until the wine has reduced and nearly evaporated. While the wine cooks, sprinkle the cayenne pepper over the shrimp and toss until evenly coated. Next, whisk the flour and seafood stock together in a bowl.

When the wine has evaporated, pour in the flour/stock mixture and stir while the liquids come to a soft boil. Continue cooking and stirring over medium heat for 5 minutes. Pour in the cream and cook for an additional 2-3 minutes until the mixture has thickened to the desired consistency.

Pull the pot off the heat and remove the thyme sprigs. Stir in the shrimp, 1 teaspoon kosher salt (more to taste), ½ teaspoon black pepper (more to taste), frozen peas and fresh parsley.

Ladle the filling into a casserole dish or other types of individual ramekins/ovenproof dishes. Brush the outside edges of the dishes/ramekins with the beaten egg. Trim the puff pastry sheets about ½ inch larger than the tops of each of the dishes/ramekins. Cover each dish/ramekin with the puff pastry and press around the edges to seal.

Brush the tops of each of the pies with the beaten egg and use a sharp knife to make small slits on top. Place the pie/pies on a baking sheet lined with aluminum foil and transfer to an oven that has been preheated to 400 degrees F.

Bake the pie/pies for 30-40 minutes or until the crusts are golden brown.