Wednesday, November 21, 2007

Cooking Preparations

I've been hard at work the last few hours preparing the harvest pie I'll bake tomorrow. I found this recipe in a copy of Vegetarian Times several years ago (during my 2nd dalliance with eating no meat). I haven't seen it since--a cursory search online reveals several fruit type pies or shepherd pies, but not the particular harvest pie I'm making.

Anyhow, this recipe calls for several layers of vegetables. Some of the layers are separated by mini-layers of feta or mozzarella cheese. Every ingredient is sauteed to remove excess moisture and concentrate flavor. The layers include tomatoes and garlic, spinach flavored with a touch of nutmeg and pepper, minced mushrooms, and carmelized onions. The whole thing is wrapped in filo dough and baked.

The process of sauteing each layer down takes almost 3 hours. I usually put each layer in the fridge the night before, then assemble and bake the next day.

And, I'm also making a pecan pie. MMMmmm!


Unknown said...

That sounds wonderful! Put up a picture if there's any left. =)

Anonymous said...

Can I get your recipe for pecan pie? Tiger Lily

Bruce Cordell said...

Liberty, Oops, sorry, none left for a picture! Turned out pretty good though. I got spinach on the recipe--I may type it out, and if I do, I'll send you the recipe.


I adapted the recipe I used from this very complete visual guide for pecan pie. Obviously meant for someone not used to cooking, but a nice guide nonetheless. The pie turned out great, much better than a recipe I tried a few years ago (moral of that story, don't use oreo-cookie crust for pecan pie).

Unknown said...

Oh, I can't wait for the recipe! Thank you.

Might I also suggest for your perusal...