Pumpkin season is here and the pumpkin patches are open for business. There really is nothing that says “fall has arrived” like dredging through pumpkin patches, participating in a good old fashion hayride and drinking warm apple cider. (more…)
Pumpkin season is here and the pumpkin patches are open for business. There really is nothing that says “fall has arrived” like dredging through pumpkin patches, participating in a good old fashion hayride and drinking warm apple cider. (more…)
I am a huge fan of both hamburger and zucchini and this is a wonderful, inexpensive recipe if you have a family member or friend who grows zucchini. You know some one will plant it this spring so save this recipe for when they have so many they start giving them away…you know zucchini grows like wild flowers!!! This pie is perfect with a large green salad with lots of garden tomatoes.
There is one dish that really can make your life easier and it is the incredible edible pie. It matters not if it is sweet or savory, they are so easy to make it’s ridiculous. The key is… getting the filling right. (more…)
While living in Cary, North Carolina I served this pie to a group of students in my “History of Pie” class. It was an instant hit. The pie has no crust and if you are looking for something light, delicious and different, this is the pie for you. Yep, it’s made in a pie plate and is served warm from the oven as an appetizer or for breakfast. Leftovers are good served cold; and don’t worry about the carbs, remember this pie does not have a crust! (more…)
Last evening I was watching Alton Brown (Good Eats) on Food TV Network bake the perfect apple pie. I have made a few in my day and so has my mom. I have watched many culinary entertainers prepare their versions, Emeril’s deep dish apple pie, Martha Stewart’s famous apple pie and Paula Deen’s Crunch Top Apple Pie. I know everyone has their own special technique and that is honorable, we all do. The issue I have is with one particular part of the recipe.
During Alton’s baking demonstration I noticed he placed the pie directly on the base of the oven floor so to speak. Well, I don’t know about your oven, but my oven has a heating element located on the floor of the oven; and it is structured in such a way that it would be impossible for me to place a pie on the floor of my oven.
This got me thinking… and I started to call some of the home-based bakers who attended my class and asked them to describe the “floor” of their ovens. All eleven (I just got tired of calling after a while) had the element structured in such a way that it would be impossible to place the pie on the base of the oven floor.
Was this an oversight? I am surprised some one at Food TV Network did not pick up on this earlier.
There are times when you just need to look at a situation realistically, from a “real bakers” point of view.
Look, just pay attention to the little things, cause I will. The recipe did make a delicious pie however!!!
Happy Baking Alton!