Having nothing to say and no words.
Classes at the Pannery and Swedish Chefs have been going apace. I’m relatively happy but confused by my restlessness. I got an adjunct position for the fall (Yay!). But I don’t have much to say. It seems like the more I cook for others out in the big world the less I want to do anything at home involving food, which seems to include the blog of late.
Franka at Can Cook Must Cook seems to be having the same problem and as she gets paid to write, it is somewhat comforting. I thought I would have all manner of exciting things to talk about in our farm share CSA box but it has been so hot and dry this summer the pickings have been very slim and even I can’t eat two gallon bags of bitter greens a week or find something to make them interesting enough for me to eat by myself. Although the pie I made was tasty, Keifel and the Julian didn’t like it because they don’t like greens. I did make a Caprese salad with some of our tomatoes that was amazing. Love, love, love the fresh mozzarella and not having to actually cook anything when it is 100+ outside.
Victoria’s Greens, Lotsa Greens Pie
1 recipe for a double crust pie (especially the one made with oil from the 1940s Good Housekeeping)
a good glug of olive oil
1 small onion chopped fine
3 or 4 smashed cloves of garlic
1 teaspoon crushed red pepper
1 leftover raw bison burger pattie
Salt and pepper to taste
2 gallon bags of mixed bitter greens, washed and thick stems removed
1 tablespoon flour
a good glug of balsamic vinegar
1/4 cup left over white wine, chicken stock or water
Handful of grated Parmesan, Grana Padano, Feta or what have you
1 large very ripe tomato
1 egg
Make the pie crust and line a round stone baker (mine came from Pampered Chef) with a little more than half the pie crust. You could also use a relatively deep pie plate.
In a very large sauté heat the olive oil and sauté the onion and garlic until the onions are translucent, add the red pepper and sauté another 20 seconds. Crumble in the bison burger and season the mixture with salt and pepper; cook until browned. Add the greens and sauté down until all is wilted but still fairly green. Sprinkle over the flour and cook for 1 minute stirring to mix in. Add the vinegar and wine or chicken stock or water and cook just until the juices thicken a little.
Allow mixture to cool for 5-10 minutes. Stir in the cheese and fill the pastry-lined baker with the greens mixture. Seed and slice the tomato fairly thinly and lay over the filling. Top with remaining pastry and crimp the edges together and make three or four slits in the top for steam. Make an egg wash with the egg and 1 tablespoon of water whisked together. Brush over the top crust to help it brown. Bake for 30-45 minutes at 375 degrees until golden brown. Allow to cool 5-10 minutes before serving. Refrigerate any leftovers and eat cold or reheat for 25-45 seconds in the microwave (though the crust will go a little soft).
