Wednesday, October 15, 2008

Announcing the Nothing-in-The-House Great Obama Sweet Potato Pie (Presidential) Contest!

 
Obama: "A lot of people have been saying they can make sweet potato pie"

At a recent rally in Philly, we learned that Obama LOVES pie (and loves saying the word 'pie'), especially sweet potato.

In celebration of this exciting news, the pie-lovers at Nothing-In-The-House are sponsoring the Great Obama Sweet Potato Pie (Presidential) Contest!

We encourage you to host an Obama Sweet Potato Pie Party in your respective city, sometime between now and the election! Bake a sweet potato pie (with an Obama crust design preferred!), eat some pie, and get out the vote by calling/knocking on voters' doors in your area (for lists of folks to call and ways to volunteer, check out the Obama website). You could also hold a bake sale for Obama! Take some pictures of your event, and we'll put together an Obama sweet potato pie collage on the pie blog.

And if you've got a sweet potato pie recipe that could rival Michelle Obama's mama's, please share it here!

Friday, October 10, 2008

Priscilla's Pies


Jamly?


There we were, a small group of New England Literary scholars, packed tight in a Dodge Caravan, with all the essential tools of transcendentalist tourist-explorateurs: Sarah Orne Jewett novels (at least one copy per person of Country of the Pointed Firs) favorite poetry collections, plenty of pens, journals full of pages (some full of words, some waiting to be filled), headlamps (for optimum reading time, and investigating) and 1 novelty item each: a cowboy hat for Iris, pulp fiction for Dana, a Maine mug for Torrey, striped lobster apron for Jessie, and 3 squirt guns...and a sand castle bucket...and a shovel...and...um... a badminton set... for me. These items had been recently acquired on a sidetrip to Maine's everything store, Renny's, in an attempt to experience some of the local flavor.

We had just hit a low point in the drive, after everyone had shared their respective tales of tragic romances, star-crossed lovers, or the (at least) equally tragic, lack-thereof. We turned to Mrs. Todd and Cap'n Jameson for solace, but were rather in need of something to lift our spirits.

When, there, on the side of Rte. 1, just out of Bucksport, we spotted an omen which indicated an easing of our woes... 'PIES,' the sign read, "Homemade, Strawberry, Raspberry, Blueberry, Blackberry, Pecan..." and the clincher... "OPEN". I made a sharp right turn into the driveway, simultaneously asking if the rest of our voyageurs were game..."YES! was of course the resounding answer."


The fortuitous omen


We emerged from the van, pens, journals, polaroid camera in hand, but it was unclear where said homemade pies could be acquired. There was a house with an 'hours' sign, though, so I marched up to the door and knocked.

No answer.

I opened the door and tried a timid "hello?"...no response...so in I walked, posse behind me, through a sunroom until we arrived at the threshold of what appeared to be a kitchen. There we spotted 3 pies on a rack....and a tall and solid older man (we were later to learn his name was Stanley) standing before them, eating fried clams.



Before any business dealings, he shoved his lunch plate in my face, making me try a fried clam, "Evah had clahms befah?" he asked. I then noticed that he was wearing an oversized sweatshirt with a large deer depicted in American flag print, reading "America's Favorite Pastime." I said I wasn't sure if I'd ever tried them or not, which certainly struck him as out of the ordinary.

"Ah you from away?" We said yes, that we were from Michigan. "Michigan! whatcha doin' aht here fah?" he responded.

"Well, we're reading New England Literature..."

"Lit-ra-cha? What is it, pohnography ah somethin'? Gotta come aht here and read it in the woods?" We told him that no, though Thoreau could perhaps benefit from some saucier passages, it was indeed not X-rated. We claimed that we wanted to immerse ourselves in the places we were reading about. "Whatcha gotta do that fah? I thought lit-ra-cha was supposed to transport ya to where ya s'pposed ta be." Uh...oh...yeah...with that, he had us cornered with a hit to NELP's jugular.

We suddenly realized our urgency to set off on our way toward the cliffs of Acadia, and got down to business. We opted for a raspberry pie, which we learned, was made by his wife Priscilla, who had been baking for at least 55 years. She was unfortunately not at home. We scampered out the door, thanking him for the pie and fried clam, grabbed a business card on the way out, took some polaroids by the pie sign and were off.


Team of pie-loving lit-ra-cha scholars: Jessie, Dana, Iris & Torrey


Pie-eating in a mini-van full of literary equipment and sans the proper-pie eating tools proved difficult, so we dug in, literally, by the handful. Singing and eating and sullying our faces all the way to Mt. Desert (Dessert?) Island.


Moving Pie Enjoyment Zone


Delicious pies, Priscilla.

Thursday, September 25, 2008

Dangerously Delicious Pies

Is this pie dangerous?! (Please excuse the quality of these phonephotos)
I was visiting Jamie in Baltimore today, and for lunch we decided to take a jaunt to Hampden (taking the "p" out of 'ronunciation) to visit Dangerously Delicious' Savory House (a business garnering lots of pie press) for lunch. Inside we found a simply decorated red-walled cafe, with lots of customers (including the cutest baby pie eater) and today's pies (quiche, savory AND sweet) posted on a huge chalkboard on the wall.

Roasted Veggie Savory Pie

Jamie ordered a slice of the steak and mushroom and I went for the one vegetarian option, roasted vegetable. The heaping slices were served warm and delicious, with a side of spinach salad. The roasted veggie featured a well-matched medley of vegetables--potatoes, onions, mushrooms and peppers, cooked to perfection with subtle seasonings. The crust was a little dry for my liking, but perhaps that's par for the course with restaurant pie baking. I forgot to ask if they use a shortening or butter crust, but I got hints of both, so perhaps it is a mix?
Roasted Veggie side view

For dessert we split a slice of the Belgian Chocolate Chess Pie (after hearing Abra sing the praises of Chess Pie, it was time to try it--if not make it-- for ourselves), which was delicate and delicious (Abra was right...though when has she been wrong about food?). I think I favor fruit pies, though, so next time it is berries or apples or peaches for me...though the White Trash Creme Brulée is pretty tempting.

Though you can't beat fresh homemade pies, Dangerously Delicious comes pretty darned close. and I most definitely will return. Looks like Jamie will too:
"But you don't have to take my word for it!"

Wednesday, September 03, 2008

Texas Hill Country Pie

This is a yummy blueberry and peach pie that I made for a trip to the Texas hill country. We ate the pie from the dish with forks in the dark after drinking a ton of wine. Quite a bit of it ended up on our shirts and in our laps. Yum! You can see some pics of the trip on my blog.

Wednesday, August 20, 2008

Julia's Aprhuberry Pie!


From an e-mail sent from Julia...

!!!!!!!!!

here is a pie i made this spring....it's apple blueberry rhubarb. the weird pointy looking crust is actually some extra crust that i made into tasty triangles!


and here is my favorite pie restaurant, in somerville, mass.

Monday, August 11, 2008

Blackberry: Picking. Eating. Pie


Blackberry-picking
by Seamus Heaney

Late August, given heavy rain and sun
For a full week, the blackberries would ripen.
At first, just one, a glossy purple clot
Among others, red, green, hard as a knot.
You ate that first one and its flesh was sweet
Like thickened wine: summer's blood was in it
Leaving stains upon the tongue and lust for
Picking. Then red ones inked up and that hunger
Sent us out with milk cans, pea tins, jam-pots
Where briars scratched and wet grass bleached our boots.
Round hayfields, cornfields and potato-drills
We trekked and picked until the cans were full,
Until the tinkling bottom had been covered
With green ones, and on top big dark blobs burned
Like a plate of eyes. Our hands were peppered
With thorn pricks, our palms sticky as Bluebeard's.

We hoarded the fresh berries in the byre.
But when the bath was filled we found a fur,
A rat-grey fungus, glutting on our cache.
The juice was stinking too. Once off the bush
The fruit fermented, the sweet flesh would turn sour.
I always felt like crying. It wasn't fair
That all the lovely canfuls smelt of rot.
Each year I hoped they'd keep, knew they would not.
 

On Sunday afternoon Julia and I ventured down to _____(undisclosed location) to pick blackberries. On the way, we were distracted by a small patch of beautiful pink thimble berries! We picked a few and then made our way to the blackberry patch, where there was an immense cache of berries--plump and DRIPPING off of the bushes! The picking was INTENSE--with recent heavy rains, the mosquitos are attacking in swarms and droves. We wore long pants and long sleeved shirts buttoned up to the top button (both for the thorns and the bugs), and slathered ourselves with bug balm, but it was not much use. To be able to stand it, we had to be entirely intent on the picking, not even allowing ourselves to be distracted by jokes or chit chat. We needed stamina, focus and determination. Julia compared it to the Olympics (Berry Picking: London 2012!). But we battled through the bugs, heat and impending thunderstorm, and walked away, scratched and bitten, but triumphant with 7 yogurt containers-full.

Blackberry Eating
by Galway Kinnell
I love to go out in late September
among the fat, overripe, icy, black blackberries
to eat blackberries for breakfast,
the stalks very prickly, a penalty
they earn for knowing the black art
of blackberry making; and as I stand among them
lifting the stalks to my mouth, the ripest berries
fall almost unbidden to my tongue,
as words sometimes do, certain peculiar words
like strengths or squinched or broughamed,
many-lettered, one syllabled lumps,
which I squeeze, squinch open, and splurge well
in the silent, startled, icy, black language
of blackberry eating in late September.

Once I got home, 2 of the containers were immediately washed and of course, prepared for pie.

I adapted the filling recipe from Rose Levy Beranbaum's Blackberry pie recipe in The Pie & Pastry Bible. 

Blackberry Pie
Ingredients
Nothing-in-the-House pie crust
7 c. FRESH blackberries
3/4 c. white sugar
3/4 c. brown sugar
2.5 Tblsp. arrowroot (thickener)
pinch of salt
2 tsp. lemon zest
pinch ginger
2 Tbslp. lemon juice

Directions
1. Prepare Nothing-in-the-House Pie crust as per the directions.

2. Mix sugar, arrowroot, salt, lemon zest, and ginger. Then add lemon juice and berries.

I had some leftover pie-crust dough (whole wheat) in the fridge, which I used for a nice, yet incomplete, lattice top. This was my first time using arrowroot as a thickener, and I like its effect. It doesn't leave behind any taste and is more 'natural' (less processed) than corn starch. Next time I might use a little more as the pie was rather runny:



SP came over with vanilla ice cream, along with Mandy, Graham, Julia, and Katy. We had some snacks (ginger tea, cucumber-olive salad by Mandy, tomato chutney and rhubarb-ginger jam by Julia) and then entered the Pie Enjoyment Zone.


SP, Julia & Graham in the PEZ


Katy in the PEZ & Mandy in the non-PEZ/COSPEZ.

After the pie, we headed to the Firehouse for the Greg Davis & Eric Chenaux show, which was really lovely-- if you were to think of what the appropriate music would be to depict the blackberry poems above, this might have been it.

Tuesday, August 05, 2008

Mini Pies Multi Plies/Multipies Miniplies, or A Pie for Everyone!

For the NELP graduation banquet (a totally delicious and beautiful feast featuring homemade ginger ale, almond shakes, delicious salads, portabello caps, homemade chips and salsa, crepes...so much I can't even remember it all) I made 75 miniature pies (and stayed up until 4am doing it). There was a pie for everyone plus some seconds! I made 3 different varieties: cranberry, apple, and pumpkin (there were also raspberry, but they burned!)

To make them I made the crust and filling as per usual (use any favorite regular pie recipe), and then cut small circlular top and bottom crusts using the rim of a glass. I greased and floured each cupcake mold of a cupcake pan and put in the bottom crust, forming it to the cup. Then I added about 2 Tblsp. of filling (as much as the bottom crust would allow and still be able to close). Then I added the top crust, and pinched the sides shut as best as possible, sometimes using my fingers and sometimes using a fork. I pricked holes in the top crust of each pie, and baked them for about 20-30 min. at 375. They popped out of the pan easier than I thought.


beautiful pie pics by Helen!

Voila! Petite pies...the personal pleasure of your own personal pie!

Wednesday, June 25, 2008

Miss Pothole's Pie Programme (to be read with a just-fake British accent)


NELP pie, strawberry rhubarb


During my stay as the pie boulangere in- residence at the New England Literature Program in Raymond, ME this Spring season, I had the occasion to bake numerous pies whilst schooling several young protegees in the art of the tart.


One such protegee, Miss Streethsign


Though it was often difficult to beg them to stop gossiping and remain on task, their beginner's attempts turned out quite splendidly.

Voila...

Heart pie, blueberry

WTF lol pie, strawberry rhubarb

Emoticon pie, blueberry rhubarb= bluebarb/rhueberry

INDEED!

For further inquires regarding Miss Pothole's Pie Programme, remit correspondence to
Miss Pothole's Pie Programme
4 & 20 Blackbird Lane
Christmas Pie, England UK
9904PIE

With fond regards and warm pies,

Miss Emily Pothole,
ENJOYING LIFE!

Saturday, April 05, 2008

Texas Pies...




So this is my first official post to this sweet blog! Above are 2 pecan pies made with caramels instead of Karo syrup baked by the lovely Tish for a dinner party. And this is a berry crisp that I made just for us to nibble on at work. Does a crisp count as a pie? Hmmm...

Saturday, March 22, 2008

Saturday Dinner Pie


Mandy, Greg, Matthew and Ginevra came over for veggie pot pie tonight. This photo is from its soupy state, fresh from the oven. It did set after it cooled, but even wet and sloppy, it still tasted great. I made it in my extra-deep dish, so there was plenty of extra filling...and leftovers for tomorrow!

The great thing about savory pies is that they are a complete meal in one dish! We drank wine and had vegan cookies (made by Mandy) and Tulsi tea for dessert.

Here's my approximate recipe (I kind of freestyled it):


Veggie Pot Pie
Saute in butter:
1 small rutabaga
6 red potatoes
1/2 celeriac
2 carrots
1 onion
1 bag frozen peas

Add garlic, thyme, pepper, and salt, plus enough veggie stock to cover the veggies. Bring to boil, then simmer to evaporate stock (most of it). Make a roux/gravy with butter and flour. Add garlic, thyme, 2 leeks, and heavy cream until a bechamel/gravy sauce is formed. Combine with veggies, and ladle into pie crust. Bake for approx. 45 minutes- hr. at 350 degress F.

Tuesday, March 18, 2008

Pi Day (3.14): Dallas Outpost

Our Dallas, TX correspondent Shannon sent these lovely pics of her Pi Party.


sour cream pear pie



Shannon's meat pie



Christy's amazing buttermilk (shoo-fly) pie!



Dallas pi(e) party people in the PEZ (Pie Enjoyment Zone)


I'd say it's time to invite Shannon to be a Nothing-in-the-House contributor! Wouldn't you?!

Monday, March 03, 2008

Dede's Savory Pies


Jamie just sent me this e-mail about his latest great pie experience...

oh man
we made the best savory pies the other day!!
my friends build a "brick oven" outside and we cooked em up in there.
oh man

the pies were of two varieties:
AMERICAN pie
and CURRY pie

both were vegan (my friend justin ruined the fun for the rest of us)
but were so tasty that i couldn't fault him this night for his overly
ascetic habits.
one pie picture should be included with this email, but more are
available at www.flickr.com/photos/annamessing

hope all is sweet and savory with you!

JAS

a subsequent e-mail added more detail...

crust used a product called "BUTTERY STICKS." it might have been made by earth balance. can't remember though. the crusts were actually excellent. the innards were, potatoes, carrots, onions, seitan, garlic, green onions, for both, and the seasoning was adjusted to render each either "AMERICAN" or "CURRY." a pie in my eye!


(Pie Enjoyment Zone)

Thursday, January 24, 2008

Pecan Peace

A blustery afternoon in Brooklyn, a warm house, good friends, later lunch and impromptu peace pecan pie a la Chris. Perfect.




Pie Enjoyment Zone

Sunday, January 20, 2008

Holly Made a Pie!



My friend Holly made an apple pie--using the Nothing-in-the-House recipe from the October 2006 post--for her best friend Allison's birthday party.

Yumm!!

Monday, December 31, 2007

Beautiful Dallas Buddhist/Christmas Pies!

Made by Stacy's friend Shannon's mother-in-law for a party at the Buddhist Center in Dallas.


Karma Cloud



Christmas Pie


What beauts!

HAPPY NEW YEAR TIDINGS TO ALL! Oh the pies we can create in 2008!

Friday, December 28, 2007

Let's Talk About Root Crops...


Veggie Pot Pie

For a Christmas dinner side dish, I made roasted root vegetable/goat cheese packets (wrapped in phyllo dough), adapted from the Williams-Sonoma cookbook, Cooking from the Farmer's Market. They were a big hit, but I had a lot of roasted root veggies left over, so we put them into pot pies! I made a veggie pot pie, and my parents made a chicken pot pie. 

The roasted root veggies included:
1 yellow onion
3 leeks
3 turnips
1 rutabaga
4 potatoes
3 parsnips
4 carrots
You could also use 1 bulb fennel or 1 celeriac, though they didn't have it at the grocery store!

Marinate in olive oil and sprinkle with thyme, rosemary (or herbs de provence) and salt and pepper. Let sit until pie crust and gravy is ready.




Veggie gravy:
Make a rue with butter and flour. add veggie stock and thyme & rosemary or herbs de provence.
Put root veggies into the pie crust and mix in gravy. add top shell and bake for about 45 minutes at 350.


ENJOY (with white wine and a fireplace, if possible)!

Monday, December 24, 2007

Christmas Pie




From wikipedia: Christmas Pie is a village, in Surrey, England. Named after Christmas Pie Farm (1823) a name probably associated with the Christmas family that is mentioned in 16th century records.

What kind of Christmas pie will you be making?

Wednesday, December 05, 2007

Pies Oh Mies, By Marina


Louis with a tart

For the Tivoli Craft day last weekend, I baked and sold some pies and tarts. The pies were Apple Green Tomato, and the tarts were Apple with Almond Cream... so scrummy both.

 
Pies in the oven

I got one lovely testimonial from a lady the day after she bought the Apple Green Tomato pie "We had your pie for dessert last night and it was delicious! (in a whisper) I even had some for breakfast." Sophia's choice quote was "Pie is always good in a pinch."


Alen Newman with pie


Also, before the craft fair I went to the bakery to buy some pie boxes, and Mikey said I should sell them for $12, or $2.50 per slice. When Sophia went back on Sunday to get two more boxes, Mikey asked how much I was selling them for, she said $12, and that they were selling fast, and he - very uncharacteristically - got very excited saying "Yes! Good for her! Right on!" and such and such.


The Pie Stand


HOORAY FOR PIES!

Cranberry Chess Pie

Fig Pistachio Tarte Tatin

Peppermint Pattie Tart

Whiskey & Dark Chocolate Bundt Cake

Blog Archive