Tagged ‘Ken Haedrich’
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Library Journal: “Essential for novice and proficient pie bakers, this pleasing companion to Haedrich’s definitive Pie is an instant classic.” (Starred Review)
Foreword Reviews: “Crust lovers will find crispy, gooey, or golden-brown delights in this inventive pastry cookbook.”
Charleston Post & Courier
The Seattle Times
Joy the Baker: “Full of satisfying and savory treats that feel extra cozy in these chilly months.”
Winnipeg Free Press
Eat Your Books
The Palm Beach Post
The Detroit News
Pen&Fork: “He is very detailed and deliberate in these first 8 pages for the benefit of less experienced bakers — a result of his years as a cooking teacher…. A reader can’t help but pick up a tip or two or ten.”
Kane County Chronicle: “This commendable reference is well organized and filled with solid information – perfect for removing any reservations home cooks might have about pursuing savory pies in their own kitchens.”
Baking Bites: “This cookbook is a treasure trove of all kinds of savory pie recipes, from classic chicken pot pie to innovative quiches. There is something for everyone, with recipes that feature flavors from many international cuisines – not just the few that might already be in your pie-baking wheelhouse.”
New York Journal of Books: “If you have the time, take it to make these recipes—flavorful, reliable, and deeply comforting. In an uncertain, overstressed world, full flavor + comfort seems an ideal combination.”
Here’s a delightful dinner pie, especially for those who shy away from making pie pastry. Instead of a pie dough, you make a crumb crust from crackers and panko bread crumbs—no more difficult than making a graham cracker crust. About half the crumbs are pressed into your pie pan and prebaked, again like a graham cracker crust, and the rest is sprinkled over the top. What goes between the layers is a delicious medley of winter vegetables moistened with a touch of broth and a dab of cream. It’s really good, and quite adaptable to the larder.
Last week, I had the chance to talk at length about pumpkin recipes worthy of any baker’s kitchen, but one can only eat so many baked goodies before their sweet tooth has taken on all it can. With all of the sweet fall-flavored treats and recipes available, it’s hard to resist eating only dessert for the rest of the season. But at some point, we do have to return to the main course. Pumpkin–and apples, and squash, and many other autumn favorites–shouldn’t be reserved for sweets and drinks only.
One of my first professional cooking jobs was head cook and bottle washer at a group home for kids, where everyone—and every meal—was vegetarian. It was an ongoing challenge finding dishes that pleased all the kids and staff, but whenever I would make versions of this meatless pot pie I knew there would be only compliments. It’s that delicious.
Here’s a pie I love to make when the leaves are turning, the pumpkins are crowding farm stand shelves, and the pie-baking bug has bitten me good. The filling is a real grab bag of fall favorites: sliced fresh apples and pears, diced pumpkin, and dried cranberries for extra sweetness and a splash of color. I use the pastry trimmings here to create a center spray of leaves. You can use a leaf cookie cutter, but even for someone as artistically challenged as myself, it’s no trouble to cut a basic narrow leaf shape—something simple, like a birch leaf, not a maple—and make a few veins in it with the back of a paring knife. I put four of these on the top crust, stems ends in the middle with the leaves pointing out to the 12, 3, 6, and 9 o’clock positions. This is the perfect pie for a fall outing or activity—a leaf-raking party or tailgate party, for instance. I love the juiciness of this pie, so I’d recommend serving it within an hour of baking. Do use a small sugar pie pumpkin, by the way—the larger ones tend to be too watery to use in a pie.
When you write cookbooks, people often ask you how you come up with all of your recipe ideas. I like to say that I can find inspiration just about anywhere—from a photo, in my reading, during a casual conversation, or in my travels. Sometimes, inspiration for a new dish is borrowed from an “old” dish, in this case a warming curried winter squash and apple soup that I like to make in the fall and winter. Like the soup, this galette takes advantage of winter squash’s uncommon affinity for curry seasoning. The diced apple adds a sweet note, but the caramelized onions, curry, and Brie leave no doubt that this is a savory tart first, and one that would go beautifully with a salad of greens, toasted pecans, blue cheese, and vinaigrette.
Most of the time, pie dough and pastry recipes don’t have any kind of leavening, and when they do, it is seldom yeast. Here’s one exception. This is a very easy dough to mix in the food processor. The kneading takes place right in the machine, followed by a quick hand kneading when you turn the dough out. It gets a partial rise at room temperature, with the second half of the rising in the fridge; the chill makes it easier to roll. Once baked, the texture of the crust is more biscuit-like than flaky pastry, so it’s a good choice for many large galettes, especially those with a fair amount of moisture. I always use this for the Curried Winter Squash Galette with Onion and Apple (page 130), but it would also be great for the Fresh Tomato and Pesto Galette (page 107).
By Ken Haedrich
Hardcover , $24.95
Dinner pies. They are the ultimate in comfort food and highlight the increasingly popular trend in making pies from savory ingredients. at once easy enough for an “any-night-of-the- week” one-dish meal, and fancy enough to dress up for a weekend party, savory pies are a great way to get a complete dinner on the table with ease.
Recipe: Fancy Sweet Potato Pie
Summary: Sweet potato pie, a southern specialty, has been an American tradition for more than 100 years. Like pumpkin pie, sweet potato pie tends to have a meaty, firm-bodied texture, although the flavor is somewhat more delicate and elusive than pumpkin, and it has a lighter orange hue. Pie makers reach into their pumpkin pie bag of tricks to nudge a sweet potato pie toward greatness. The same pumpkin pie spices make the rounds in sweet potato pies, as well as eggs, milk or cream, and a good measure of sweetener in the form of molasses, brown sugar, or even maple syrup. Our fancy version is a little light on the spices, but we include orange zest—a festive touch—and an optional splash of hazelnut or almond liqueur, to give this earthy pie an appropriately nutty flavor. I think it’s best served cold, but it’s also very good warm.
Recipe: Lattice-Top Deep-Dish Sour Cherry Pie
Summary: Sour cherries are prized for the wonderful pies they make. They have a special flavor and unique tartness not found in other types of cherries. In many parts of the country, the trickiest part of making a sour cherry pie is finding the cherries. Not only are they somewhat fragile, but their tartness isn’t embraced by consumers who, for the most part, expect cherries to be sweet. If your local supermarket doesn’t carry them, check farmers’ markets. The key to making a good sour cherry pie, I believe, is to add just enough sugar to tame the tartness, not overwhelm it. The other trick is to use sufficient thickening to gel the prodigious amount of juice. Other than that, I keep the filling fairly simple, with a little lemon juice and zest, a dab of butter, and a pretty lattice top so the bright red cherries can peek through. Do use an extra-deep-dish pie pan, if you have one. This is a very juicy pie, and the added depth will help contain the juice. MAKES 8 TO 10 SERVINGS