Okay... forcing myself to it
Mar. 25th, 2014 12:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerLast week's Resolution Recipe, which we made for Pi Day: Green Herb and Bacon Pie.
1/2 lb bacon slices (I used house-cured)
1 lb leek white, finely chopped
1/2 lb spinach, chopped (I used arugula. Aruuuuugula.)
1 bunch water cress, chopped
handful of parsley, chopped
2 eggses
4 T cream
1 1/4 cups good jellied chicken stock, cold
salt and pepper
shortcrust pastry dough: 1 1/2 c flour, 6 T butter
Heat the oven to 350. Line a 5-cup pie pan with half the bacon and top with the leeks mixed with the greens. Beat the two eggses with the cream and pour over the mixture, season, then add the jellied stock. Lay the remaining bacon slices over the top and shroud in dough. Brush with a beaten egg and bake until the crust is golden brown, about an hour.
What worked: It used up some of the things we had in the fridge. It was fairly tasty, in a British stodge sort of way. It went well with mustard.
What didn't: So I didn't realize that this was basically calling for aspic. I used house-made stock, but that turned into liquid in the oven. It was a bit of a mess to eat and didn't really firm up until the next day, when it had been in the fridge overnight.
Will I make it again? Probably not.
1/2 lb bacon slices (I used house-cured)
1 lb leek white, finely chopped
1/2 lb spinach, chopped (I used arugula. Aruuuuugula.)
1 bunch water cress, chopped
handful of parsley, chopped
2 eggses
4 T cream
1 1/4 cups good jellied chicken stock, cold
salt and pepper
shortcrust pastry dough: 1 1/2 c flour, 6 T butter
Heat the oven to 350. Line a 5-cup pie pan with half the bacon and top with the leeks mixed with the greens. Beat the two eggses with the cream and pour over the mixture, season, then add the jellied stock. Lay the remaining bacon slices over the top and shroud in dough. Brush with a beaten egg and bake until the crust is golden brown, about an hour.
What worked: It used up some of the things we had in the fridge. It was fairly tasty, in a British stodge sort of way. It went well with mustard.
What didn't: So I didn't realize that this was basically calling for aspic. I used house-made stock, but that turned into liquid in the oven. It was a bit of a mess to eat and didn't really firm up until the next day, when it had been in the fridge overnight.
Will I make it again? Probably not.
