Tag Archives: showy vegetarian dish

Black Bean Burgers


Woohoo! Sunshine!

You could be out grilling in this weather. But, if you don’t feel like it quite yet (it is a little windy out there), this is a sunny meal that feels like summer whenever/wherever/in whatever weather it is consumed. I admit that it does not contain all local ingredients, but there is nothing like an avocado anywhere (even though I feel extra guilty because apparently they take a lot of water to grow, and in California no less. Ugh). If you feel particularly concerned you can skip the avocado.

Fortunately, we are so lucky as to be able to access local salsa (made from hydroponic Maine-grown tomatoes) and salad mix (greenhouses!). If you froze corn from the cob this summer (do it this year if you didn’t, it’s amazing), you’re set on that front, and should be able to get red onions still too (or find them sprouting in the corner). Plus, you can get whole wheat flour locally to make the buns. And local beans too! All in all, not bad.

Unrelatedly, here’s a funny sheep video, sheparded by a drone! What will they think of next?


Burgers often require breadcrumbs, which are particularly necessary for the structural integrity of black bean burgers. I’ve always made my own breadcrumbs: toast bread (a lot, you want it super dry) and put it in the food processor until crumby. This sometimes takes me a while, I think because it’s not dry enough. The recipe I adapted (from Spoon Fork Bacon) also added oatmeal, which I like for a little extra texture (and fiber).

This also takes a little planning, since you have to cook the beans first (if you’re like me), and the batter (?) needs to chill for a few hours before you cook it. Something to keep in mind.


Black bean burgers
1/2 onion
1 jalapeno, seeded and chopped
3 cloves garlic
1 1/2 cups cooked black beans, drained (or 1 can)
1/2 cup rolled oats
1/2 cup frozen yellow corn (optional; hopefully from an local ear!)
1 green onion, if you have it 
2 teaspoons cumin
1/4 cup plain breadcrumbs (make your own—see above)
1 egg
Salt and pepper
Oil for cooking (3-4 tablespoons)

Burger buns! (I used King Arthur's recipe with a little whole wheat, delicious!)
Chipotle mayo: mix mayo with chipotle, and let sit for a little while
Cheese (cheddar)
More corn
Sliced onions
Lettuce/salad mix
Salsa! (necessary)
Hot sauce (optional)

Get out your food processor! I had to do this in batches with my mini one. Throw in the onion, jalapeno, and garlic, and pulse a bit. Add 1/2 the beans and everything else (except the oil) and pulse. Taste and adjust, scrape down, and pulse again—it should be a little chunky but come together. Add the rest of the beans and pulse once or twice, just to integrate them. Put in a bowl, cover, and chill for a few hours.

Remove from fridge. Heat oil in a heavy skillet, and turn to medium heat. Form the mixture into patties (size is up to you, and the burger buns). Cook (this is the tricky part) for at least 6 minutes on each side, probably longer (this feels like a super long time, and it is. Length of cooking time is the only way to make it hold together). Flip carefully. Each side should develop a crust and get heated through—adjust the heat as necessary if you feel like they are burning before getting cooked (turn down), or aren’t getting a crust (turn up).

Assemble burgers on buns with all the condiments (put cheese on right away or even in the pan if you want it to melt a little). Have fun.


Goes well with beer, but what about afterward? How about pear brandy, with the pear grown in the bottle? Sweet, non? 


Spinach and Ricotta Stuffed Shells with Roasted Squash Sauce


Spinach and ricotta again! As a person living on my own (although that is about to change! Details forthcoming), oft-times the ingredients for one recipe hold over for another. As was the case here—I only used about half the ricotta I bought for the spinach-ricotta dumplings, and I can’t resist buying more spinach anyway, because it is so sweet and delicious and GREEN this time of year. Refreshing. (Side note: ricotta is actually very easy to make yourself. All you need is milk, lemon juice or vinegar, a little heat, time, and a cheesecloth! Read more from The Kitchn.)

As I build up my repertoire here, I’d like to feature more recipes with similar ingredients, or weekly menu suggestions as a colleague suggested once. It’ll be easier when I’m more than a year old (!).

I’ve mentioned before that I often make a big batch of something at the beginning of the week and then eat it for lunch the rest of the week. This works well for time, but one does get tired of a single dish forever. One of my coworkers was complaining of a similar quandary today, and we may start doing Wednesday office lunch trading, which I think is rather a marvelous idea! Basically, trading lunch on Wednesday, when we’re sick of Day 3 of the same thing. We’ll have to restrict membership to the people who actually cook though. I’ll let you know if it comes to fruition.

Not that I would actually want to share this if I brought it to the office with me.


Food-related shareables (I hope you like these)! Americans seem to be getting better eating habits (yay). But mostly we are trying to solve our cultivation problems with the typical solution, tech (tip: for articles you can’t read completely, sometimes googling the title then clicking on the link helps). I am excited about the possibilities but remain skeptical. What about using drones to plant trees? Actually, that sounds pretty neat. I do love trees, and somehow the mission seems more conscientious.

So, recipe. This was inspired by giant shells in the pasta section of the co-op a short while ago. I’d been thinking about ravioli but I don’t have a pasta machine (yet), which makes ravioli construction much more difficult; giant shells are a worthy substitute. Evidently, I also had ricotta and spinach, which makes a lovely filling (as has been discussed), and continue to have winter squash to use. I’d been dreaming about squash pasta sauce, perused a few recipes (this one is quite similar, and also has links to more seasonal recipes), and determined that really you don’t need much more than puréed squash to make a good sauce. Turns out it’s true; this dish is pretty spectacular—definitely dinner party material (and secretly easily made in fairly large quantities). Make sure to get some garnish materials if you want to make it look fancy—little accents make all the difference.

Spinach and ricotta stuffed shells with roasted squash sauce
1 small squash (butternut, jester, whatever you have left!)
1 onion
Olive oil, salt and pepper
Pasta water!
Stock, milk, or cream (optional)
Rosemary or sage

Pasta filling (ratios can be adjusted at will):
Jumbo pasta shells (cook more than you want, since some will break
3/4 lb spinach, washed (kale also works)
3-4 cloves garlic (or to taste, I really like garlic)
3/4 cup ricotta
1 egg
1 cup shredded parmesan (or similar cheese)
Salt and pepper

Garnish (worth it even just for you):
Olive oil
Sage leaves
Fresh pepper

Roast the squash first: cut in half, scoop out the seeds, and put in the oven in a pan with some oil or butter under high heat for a long while (50 minutes?) until soft. Chop and roast the onions on the side of the pan.

Boil and salt water and cook the shells until al dente, slightly firm still but soft. Reserve some of the pasta water! This is to make the sauce: Purée the squash meat with onions, pasta water, and a little stock or cream if you like (yogurt would also work, which is what I generally keep around). Add a little rosemary or sage and season as you see fit.

For the filling (can be assembled as pasta is cooking if you like): Sauté the garlic in oil until slightly soft. Add spinach until wilted and most of the moisture is gone. In a bowl, mix ricotta, egg, most of the parmesan (reserve some to put on top), then squeezed (moisture-free) spinach/garlic.

Preheat oven to 350ºF. Put squash sauce in the bottom of a pan (about 3/4 inch), then stuff each pasta shell with a little filling and tuck them in the sauce. Top with remaining parmesan, and bake for 30-40 minutes. It may benefit from covering with foil in the first part, so it doesn’t get dried out—then uncover and let the cheese on top become golden.

Garnish: heat oil in a pan, and when hot add sage leaves. Fry, flipping once, until lightly crispy.


Place shells on plate, add a little extra sauce if necessary, and place fried sage leaves on top. Sprinkle with a little more fresh parmesan and some fresh ground pepper.

I mentioned at the beginning that I will soon be moving (in about a month)! But worry not, I shall remain in midcoast Maine and will continue to get a CSA and be cooking just as much. Maybe more, since I’ll have a roommate to cook for/with! And some more kitchen gadgets. If I start cooking more frequently for two or more people, some things may begin to change on this blog, as it has heretofore been largely an exploration of single-person cooking (although admittedly fairly often with guests to help cook or at least taste). However, I don’t envision it transforming significantly. You may notice some new backgrounds in my pictures though!


Spinach and Ricotta Dumplings


Spring has sprung, dear readers! There is fresh spinach at the market and smiles abound!

About damn time, that’s what I think. Yesterday it got up to a glorious 50, almost 60 (!) degrees. Fabulous. I took a long walk and everyone seemed so happy, smiling, saying hello—we’re emerging from our winter shells and it feels so good. I love living in a small town where you pass people on the street and wave, knowing that they understand what we’ve all been through.

That all being said it’s supposed to rain and maybe even snow again today. Shoot. What that means is that although yesterday was a great salad day, you may want to use that new spinach for something a little warmer and richer. Fortuitously, I happen to have a recipe in mind for you.

Spinach and ricotta are a lovely combination to fill just about anything. Here, they are combined with a few spices to make little dumplings (the recipe I took this from called them gnocchi, although I’m not entirely convinced that’s accurate, I really think of gnocchi as containing potatoes). Then you broil them, and they get all crispy and beautiful. A little crispy ball with a delightfully creamy inside. Need an appetizer for and Easter meal? Look no further (plus, it’s good for brunch or dinner).


Do you use all the food that you buy? Food waste has the highlight of a few recent news stories. Modern Farmer discusses companies that are working to use leftover products from certain industries, like grape seeds and skins. And you may have heard about Dan Barber’s popup restaurant in New York, Wasted? Making gleaning trendy (I admit that part of me sighed “oh, New York,” when I read about it. But I approve).

Another thing I wanted to mention is that this is a vegetarian recipe, like most of the ones that I cook and share with you. The reasons I’m a part-time vegetarian are because it’s better for the planet—veggies take less energy to grow—and that finding good, healthy (antibiotic free and all that) meat is rather pricey. But I do love meat and eat it not infrequently; and I think that meat animals are an essential part of a whole farm ecosystem. There are also ways to kill animals that aren’t too stressful, if that’s your qualm. If you are vegetarian, kudos to you and more people in the world should move in that direction—just keep in mind that plants are organisms too, and that just because we know less about them (and, for example, how they talk to each other) doesn’t mean we should feel more righteous about killing them as opposed to mammals. What I’m trying to say is that even if you have a strong ethical directive, you can’t stop thinking about where your food comes from and what it takes to produce it, and that goes for everyone.

Original recipe from Food 52, although I actually found it too rich, so I’m cutting down the butter.

Spinach and ricotta dumplings
4 tablespoons butter, divided
1 1/2 pound fresh spinach, washed (you can also use two 10-oz packages of frozen spinach in a pinch) 
3/4 cup ricotta cheese
2 eggs
6 tablespoons flour
3/4 cup freshly grated Parmesan or other hard cheese, divided
Salt and pepper
Pinch of ground nutmeg

Start by cooking the spinach. Wash, then sauté until wilted (it will shrink down a bunch). You’ll want to squeeze out whatever water you can, it is often very liquidy. After squeezing dry, chop it up. Melt 2 tablespoons of butter in the pan and add the spinach back in until all the liquid has disappeared, then add the ricotta and cook for a few minutes.

Beat the eggs together in a separate bowl, then add the spinach/ricotta, flour, 1/4 cup of grated cheese, and seasonings. Mix together, then refrigerate until a little firmer, 30-60 minutes.


Boil water in a large (pasta) pot. Remove batter (dough? mixture?) from the fridge and shape into small balls, maybe 1 1/2 inches in diameter. Boil, like you would gnocchi, for 5-8 minutes, until they are all floating and get a little puffy. Lift them out and set them on a rack or clean tea towel to dry.

Turn on the broiler (although you may have to turn the oven up really hot instead, depending on the strength of your boiler). Melt the last 2 tablespoons of butter in a small roasting pan, and place the dumplings in the pan, leaving a little space in between. Top with cheese, then broil (or roast) until the cheese is brown and crispy.

Serve hot. They reheat well in a hot oven (you could put them straight from the fridge into a cold oven, then turn it up high). I recommend some crusty bread on the side.


Savory Cornmeal Crêpes with Cabbage


Yum. Finding more ways to use that endless cabbage! I love crepes and had been thinking about making them for a while, but I sometimes have a hard time getting everything together for breakfast, which is usually when I make crepes (the sweet version, with lemon and sugar or berries). I keep trying to figure out new ways to use cabbage (cole slaw, braised, baked, with a variety of spices… there are a lot of options but it still can get tired), and when I remembered that I have Maine flint cornmeal from Songbird Farm I knew that was it.

One of the challenges of vegetarian meals is making them exciting centerpieces. Meat is the star feature of many dishes, but obviously it’s hard to have that without the steak, or whatever. Sometimes something else can be the star (goat cheese, ripe tomato, beans…), but it is rarely something like cabbage, and while that somehow makes my liberal egalitarian self feel a little guilty, I think it’s okay (honestly, turnips are just not as tasty as other vegetables. Sorry, turnips, just being frank. I still like you sometimes you’re just a little harder to figure out). So that means the whole dish needs to shine. Fortunately, crepes do the trick.


They are also not as difficult as you may conceptualize. Just whisk all the batter ingredients together and pour into a tilting pan. You can try to get fancy while flipping, but to be honest I still use a spatula—it’s more reliable. Getting the temperature of the pan right can be a little tricky, but once you get it they cook quickly and you can make them almost perfect every time.

Cornmeal crepes with cabbage
1/2 cabbage
1 red onion
Spices: salt, pepper, turmeric, smoked paprika (to taste)
A couple teaspoons soy sauce
1 tsp miso (a new addition to my fridge pantry!)
A small block of farmer's (or other good melting) cheese

4 Tbsp butter
1/2 cup flour
1/2 cup cornmeal
1/2 tsp salt
3 eggs
1/3 cup water
1 cup milk

Start with the cabbage. Chop into fairly small pieces (I usually slice from one end about 1/4 inch thick, then go back and chop it up the other direction as well). Chop up the onion as well, in in 1/4-ish inch squares. Heat oil in a large pan and toss in cabbage and onions. Stir to coat the veggies in oil, and let them cook while you pull out the spices and throw them in as well. Stir, taste, and when the cabbage is getting soft, mix the miso and soy sauce together (this will make it easier to distribute the miso, which can get clumped up) and stir into the cabbage. It should be fairly soft by now; take off the heat and set aside (nearby) while you make the crepes.

Cut up the cheese in small pieces (or grate) and have at the ready.

Melt the butter in whatever pan you will be cooking the crepes (small nonstick is best, mine’s a little too big so I have to be careful when spreading the batter and it’s not perfectly circular). Mix the dry ingredients in a bowl. Measure out the eggs, milk, and water (I do this in a 2-cup measuring cup, which works perfectly—3 eggs is almost exactly 2/3 cup, and then you fill up the rest of the first cup with water, and add a cup of milk) and whisk them together. Pour the wet ingredients into the dry, and whisk until almost smooth (you can also do this in a food processor). Carefully pour in the melted butter (it should be melted by now, and the pan will be hot and buttery, which is important) and whisk immediately to prevent the hot butter from cooking the rest of the batter. Return the pan to the heat and make sure it is hot. The batter should be smooth and very liquid.

With a ladle or a small (say 1/3 cup) measuring cup, dip out about 1/4 cup batter and pour into the pan, while simultaneously tilting/swirling the pan with your other hand (watch a video if that helps) to evenly spread the batter over the pan. For thinner crepes, add a little extra milk or water to your batter. Let cook for a few seconds (maybe 30), until the corners of the crepe start to curl up or the edges get a little golden. Carefully slide your spatula under the crepe, loosening the whole thing before trying to flip it over, then flip all at once and cook the other side for a few seconds. Just about right after flipping, scoop out a tiny bit of cabbage (maybe 1.5 tablespoons?) and place in the middle of the crepe. Top with a few small pieces of cheese, then fold the edges of the crepe over (bottom edge first, then the sides, to make a little pocket) or roll it up. Remove from the pan and either serve to hungry friends or put in a pan to keep warm before serving.


Repeat with the rest of the batter! The cornmeal in these crepes tends to sink to the bottom of the batter a bit, so I recommend whisking before ladling out each crepe. If the pan starts sticking, add a little more butter and let it melt before adding more batter. Adjust the temperature if the crepes are cooking too slowly (not turning golden) or too fast (getting brown before you can flip them). I love having a gas stove.

I admittedly never fill my first crepe with anything, but eat it right out the pan as fast as possible, since it’s extra buttery and sooo delicious. Make sure you don’t use bad butter, wouldn’t want a bitter batter.

For normal crepes, just replace the cornmeal with flour. Great with Nutella. For these, though, next time I’m going to try using a little more cornmeal and see if it still works.


On another note: I often find myself reflecting on the difference between animals and humans. While learning all kinds of information about the origins of agriculture and how it allows for the creation of cities, etc (irrigation is the key to civilization, thank you Mr. McAtee from 6th grade), I began to think that farming is the distinguishing factor (occupational favoritism, perhaps). However, this train of logic was refuted by a recent BBC article, which shows a large variety of animals that domesticate other living creatures. Fascinating. Still, it isn’t quite like our systems of agriculture, which perhaps have more of a conscious element. That may be closer to our real answer. What do you think?

Ginger Pear Sauce over Roasted Beets and Parsnips


Oh, and with goat cheese and pomegranate seeds. I don’t want to overwhelm you.

I am hoping to give you pear envy though.


This is one of those awesome dishes that I made partially one day and then refined the next. The first night I roasted beets and parsnips together, and poached some pear slices in white wine with a bunch of ginger. It was pretty good, and I did add some spices to make it better, but it was still missing something and I spend a good while mulling over what it needed. The next day I had the same thing but added goat cheese (I had been thinking ricotta, actually, but goat cheese was easier to acquire) and pomegranate seeds. Super delicious and not a set of flavors I encounter as an ensemble too often.

The first night, sans cheese and pomegranate
The first night, sans cheese and pomegranate

I talked a little about poaching pears in my last post. This time I made it up—a little white wine, a little honey, and a whole bunch of ginger. The spice of the ginger pairs nicely with the sweetness of the pears, and makes it more pleasing as a main dish (although to be honest I wouldn’t mind eating it for dessert). I also sliced the pears because pears don’t soften in the same way apples do and I wanted to make a sauce out of it. Parsnips and beets each have a distinctive enough flavor to stand their own within the dish, but roasting them together allows flavors to blend (or something. Mostly it’s just way easier to only use one pan). Coriander and cardamom add delicate, floral scents to the dish.

I suggest this as a side (/salad?) to your next fancy dinner party. It’s easy, showy, distinctive, and delicious.

Roasted beets and parsnips, with pear ginger sauce and additions (amounts for 1 person)
3 beets
3 parsnips
1/4 tsp cardamom
1/4 tsp coriander
3 or so small pears
A piece of ginger, about the length of your thumb from tip of the nail to knuckle
1/2 cup dry white wine
A small spoonful of honey
Maybe 1/4 cup ricotta or fresh goat cheese

Wash, chop, and roast beets and parsnips with a little salt and olive oil until tender but still with a slight crunch. If you’d like, toss the spices in with the veggies as they cook (I added them as an afterthought, but I think they’d be better internalized).

Peel, core, and slice the pears. Peel and slice ginger. Place in a small saucepot with wine and honey. Bring to a boil and simmer gently, covered, for 5 or so minutes, until pears are tender and most of the liquid has evaporated (uncover to evaporate more, as needed).


Place roasted veggies on a plate (or serving platter), and cover with pear sauce. Crumble/dot chunks of cheese on top, and then strew with pomegranate seeds. Sprinkle lightly with spices if you haven’t added them already, and serve.

Tomato Tart


I’m really digging this savory tart thing. I think because I was baking before I started cooking, and dealing with crust and ovens feels very familiar to me; but then you get to add juicy tomatoes and eat it for dinner instead of dessert.

I may have found my new favorite cheese and I used it in this recipe. Unfortunately it is not a local cheese, although I did buy it at a local store: it’s a Dutch double cream gouda from Cheeseland. Very smooth and melts like a dream.

For the tart itself, I was looking at a couple different options—originally I was thinking something with a custard base, but a lot of the tomato tart recipes online have just tomatoes and cheese. This is essentially taken from David Lebovitz, but I’m writing it here anyway.

Tart dough
1 1/2 cups flour
1 stick butter
1/2 teaspoon salt
1 large egg
2-3 tablespoons cold water
Tomato Tart
2-3 large tomatoes
Melting cheese (like double cream gouda)
Fresh goat cheese (or a combination of cheeses you love)
Fresh thyme
Salt and pepper

For the crust: Cut up the butter and freeze it for a while (or just make sure it is cold if you don’t have time). Mix egg and water together and put in the fridge (or the freezer, but don’t forget about it!) while you measure out the flour and salt. Cut the butter into the flour—I like to cut it very small before freezing it, and then I can kind of smoosh it into the flour with my fingers without it warming up too much. Mix in the egg/water mixture until combined, but don’t knead it too much or it’ll get tough. You can wrap and refrigerate it at this point, or just roll it out (usually determined by timing). If you don’t have a rolling pin, use an empty (washed) wine bottle.

Sprinkle a clean surface with flour and roll to fit whatever pan you have (I don’t have a tart pan and wasn’t feeling a pie pan because I didn’t want sloping sides with all the juice in the tomatoes, so I made it in an 8×8 glass pan, and then made an additional galette with the rest of the dough, which worked spectacularly). Either fold in quarters or roll gently onto the rolling pin to transfer it to the pan. Gently press in and arrange the sides as you wish. For a galette, just place a circle of dough on a baking sheet. Put in the freezer while you prep the other ingredients.

Preheat oven to 425ºF. Thickly slice tomatoes (1/3-1/2 inch). Cut up the cheese into small slices or very small chunks. Strip the thyme from stems.

Remove dough from the freezer and spread with mustard. Arrange the tomato slices on top and nestle in the chunks of cheese and gobs of fresh cheese. Top with thyme, salt, and pepper, and slide into the oven. With the galette, fold over the sides (they are hopefully un-frozen enough to do this at this point) and press them together.


Bake for 30 or so minutes, until golden. Juices may get a little bubbly, just watch it to make sure they don’t spill in your oven. I also broiled mine right at the end to make the cheese on top nice and crispy.

Serve warm or at least room temperature. This reheats excellently in a toaster oven, or the oven (the galette was my office lunch one day this week, topped with arugula with some zucchini on the side).



Like many others (I think), I was rather deeply inspired by the movie Ratatouille. And odd as it may seem, I became infected with a desire to recreate the masterpiece of a cartoon rat.

I had no previous experience with ratatouille, which in its most basic form is a simple country conglomeration of vegetables. So my vision had something to do with fancy restaurant food delicately dressed on white plates and gobbled up by critics.

Disney's Ratatouille's Ratatouille
Image from Disney Pixar’s Ratatouille

Fortunately, Smitten Kitchen (and other sites) had already followed up on this impulse.

I did change a few things though. First of all, since it’s tomato season, I’m not that into using canned tomatoes or sauce or paste or any of that. I have real awesome tomatoes, I want to use them. So I made up a little sauce and baked it in the pan first, then followed the recipe. I also added cheese on top, because nom.

Furthermore, I didn’t have any red peppers. So much for that dash of color.

One of the useful tricks used in this recipe (Mark Bittman’s, anyway) that should also be repurposed for many others is salting eggplant. All you need to do it cut it ahead of time, sprinkle some salt on it and let it sit for a little while. This gets rid of some of the juice and makes a phenomenal difference in texture. Although perhaps if I had a mandolin it wouldn’t matter as much for this particular dish.


Obviously I couldn’t cut them as thin as a mandolin can. Although I admit (excuses…) that I was also in a bit of a hurry with these, because really one can do wonders with a knife.

1 really fat tomato or a few smaller ones (the sauce kind)
1/2 onion
Garlic (to taste)
Olive oil
1 small eggplant
1 small zucchini
Salt, pepper
Parmesan, or similar cheese

Turn oven to about 375ºF. Chop up the tomatoes, onion, and garlic and put in baking dish. Roast in the oven for at least 20 minutes, stirring every now and then.

Thinly slice the eggplant, spread out and sprinkle with salt. Let sit. Thinly slice the zucchini (and red peppers if you have them). You can also throw in a different summer squash as well as the zucchini if you like. Grate the cheese.

When the tomatoes are nice and saucy, layer the zucchini and eggplant slices together in the dish (see above; you can also do it in a circle depending on the shape of your pan). Drizzle with oil and sprinkle with salt, pepper, and thyme.

Bake for around 45 minutes (it will start smelling fantastic), then top with cheese and put back in for another 15 or so. Edges should be crispy and veggies will be cooked but definitely not soggy.


Serve hot. I had mine with beans and quinoa because they needed using up; but I think this would go with many things, either as a side or a feature.


And yes, that is Settlers of Catan in the background.

SK’s Burst Tomato Galette with Corn and Zucchini


I have made this a few times now—I discovered the recipe last summer—and I’m kind of obsessed. The combination of vegetables is fantastic and a galette (which is like a pie but more rustic: a pie crust just folded over the filling rather than in a pie pan) is somehow tremendously exciting, not to mention beautiful.


The recipe is from Smitten Kitchen, no need to repeat it here. And if you haven’t checked out the rest of her site before you have a fun few hours (/days) ahead of you, Smitten Kitchen is one of my favorite cooking blogs and probably one of the most famous.

Cooking down the veggies so they don’t make the crust soggy
Check out those gobs of fat! Makes it nice and flaky (although I think this crust would be perfectly acceptable with a little less butter)

I brought this to a potluck last weekend and it was well received, as it has been on previous occasions. Yum yum yum.