It’s been a good week for Shadow, Buddy, and Miss Rosie.
As the weather is finally starting to become seasonal, my desire to turn on the oven and bake has returned. While on occasion I love a fruit pie, my absolute favourite is a root vegetable pie, with or without a smothering amount of cheese. I made the first one of the season for my birthday last month and saved some for lunch the following week.
How do I make it? I cut up my vegetables and toss them with olive oil, salt, and a bit of pepper. Then I put them in a roasting pan, place it in the oven, and turn it on (to 375°F) while I prep the dry ingredients for the crust. Once the oven is preheated I take the vegetables out and finish preparing the pie crust. When it’s ready, I dump in the vegetables and add in some liquid. Lately I’ve been adding a quarter cup of apple cider. Then I roll out the top and depending on how nicely I rolled things, crimp a neat edge after plopping it on. Bake until golden brown, probably about 45 minutes.
A few more tips on the crust as I’ve been making it somewhat regularly for the past year:
- It comes together so quickly do not bother with a power tool and I don’t even think a spoon or fork is necessary. Use your fingers. The oil is good for your hands!
- Use very cold icy water. Sometimes I pop the dough (or the bit I’ve decided will be the top) into the fridge for a few minutes to keep cool if the kitchen is hot.
- I find it easier to just keep mixing new batches instead of doubling.
- I’m pleased to report that if you wish to use olive oil instead of canola, it seems to have no apparent impact on taste and worked quite well in my opinion for this savory pie. Of course your mileage may vary based on your olive oil. I used Fairway Unfiltered Extra Virgin Olive Oil, which we’ve been buying in a larger size container because I go through it quick.
- Do you need to crimp a neat and tidy edge? No. While I have the odd superpower and have always been able to crimp beautifully if I want to, the goal for this sort of pie is to make a decent enough seal so it doesn’t blow out and boil over. But that’s why I always bake on an extra tray. I’d rather clean another dish than my oven! This is where I also stick all those odd bits of crust that I’ve cut off for some reason or another. Those are the best parts when baked!
Mix. Roll out. Enjoy.
note: salt is based on table salt (common when this recipe came to me in the late ’80s). I dropped it to heaping 1/2tsp kosher salt and it still tastes fine.
Yesterday afternoon I received a call from the Humane Society of Westchester asking if I could foster a kitten. We’re still missing Hans and Greta and sad that they’ve not yet found their forever home, so of course I said yes.
She’s so tiny! And adorable. And hyper. She purrs and loves to snuggle in my lap and play with the hood ties on a very old sweatshirt. I’m honoured to spend this special time with her.
After weeks being surprised at how long it was taking to write one of my pens dry, I finally reinked all my pens in the colours I want.
I’m still not completely convinced on the orange, but it feels good to have made these choices for now. I think the number of pens I have is little absurd, but that’s a discussion for another day because all of these colours make me happy. This paper isn’t the best for flex nibs or wet fountain pens, but it’s been nice to have a book to track how pens were inked over time. I picked it up at Muji a while ago. Sorry for the colours being off. Time change + a rainy week!
Bottled Inks are:
J Herbin Terre de Feu, Ambre de Birmaine, Lierre Sauvage, Verte Empire, Poussiere de Lune
Diamine: Red Dragon
Noodler’s: Apache Sunset, Lexington Gray
Waterman blue-black (purchased 14 February 2001)
Six years ago Shadow adopted us.
I don’t think any of us knew what we were in for or where our kitten adventures would lead. We love you Shadow. Here’s to many more years of snuggles, purrs, health, and happiness together.