Thursday, September 18, 2014

End of Summer Tomato Pie

 Gosh, I love September.

Wanna know why?
Because my garden is literally bursting with produce, and whatever I don't have already at home, I can easily procure from the farmer's market.  It's a cook's dream!

Of course, if you know me, you'll also know that I'm a big fan of the cooler weather that comes in September and October. So, that's just an added bonus.

The fact is, when the dog days of summer give way to a bountiful harvest that includes succulent, garden-fresh tomatoes, it’s time for BLT’s, caprese salads and panzanella. And we've eaten our fill of all of those things this year.

But, it’s also the perfect time to make delicious savory pie!

This delicious summer pie contains layers of colorful tomatoes along with flavorful herbs, smoky bacon and plenty of cheese.

While you can make this pie with any type of tomato, using a variety (from cherry tomatoes, to yellow, orange and green) increases the complexity of the flavor in the dish.  It also makes the pie even more beautiful to behold.

Just check out all those awesome colors in this pie, which we made with a combination of heirloom tomatoes including Black Krim, Brandywine and German Stripes.
But, that's not the only thing that sets this pie apart.  Another thing is the crust.

Rather than using regular old pie crust, we use a buttery cornmeal biscuit crust that gives the dish an almost deep-dish pizza-like quality.

This pie is delicious for dinner, but it almost makes a perfect light summer lunch or brunch.

Get the recipe: Savory Summer Pie

©BURP!

Tuesday, August 26, 2014

Homemade Mocha Fudge Pie Pops


Today I found out that the popsicle was invented by an eleven-year-old boy.

It was 1905. And, as the story goes, young Frank Epperson accidentally left a container of powdered soda mix out on the porch with its stir stick. It just so happened that -- on that fateful night in San Francisco -- temperatures reached record lows. So, when he awoke the next morning, he discovered that the mixture had frozen to the stir stick, creating an icy fruit-flavored treat. 

He called it the Epsicle.

Epsicle. Popsicle. It's brilliant -- whatever you want to call it.

Personally, I've always had an affection for the fudgsicle. They are my singular favorite summer frozen treat memory. And, even as an adult, I get an annual craving for their smooth fudgy frozen deliciousness.

Unfortunately, a few years back I made the mistake of looking at the ingredients on the back of the box of commercial fudgesicles? Ugh. Not cool. 

So, ever since then, I've been playing around with recipes that mimic the deliciousness of my favorite frozen treat. And this time, I think I've outdone myself a bit.

This particular rendition contains layers of frozen chocolate mocha cream along with a buttery chocolate cookie crumb “crust.” 

It's a little fancier -- and a bit more delicious -- than your traditional fudge pop, which means it's the perfect dessert for summer gatherings. But, we won’t tell if you sneak one in as a late afternoon snack.



Get the recipe: Mocha Fudge Pie Pops