She’s baaaaaaaaaaaaack, and she’s got a leek: My sister, Heather, and I teamed up with leek “Henry” (apparently named after her car) to create a new veggie pie. Yes, this is my second veggie pie this week, but sometimes you just need pie. [Heather says: I like pie.] Heather loves mushrooms, and puts them in […]
This pie is based on my WWII Woolton Pie. As back during WWII, the British were eating under food rationing, they often made pies with a lid and no bottom crust. We’ve gotten used to it around here, and do most of our savoury pies with only a top crust. If you want a double […]
Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman. […]
Kitchen Operas 