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!

Buttery Lemon Thyme Biscuits

Is there anything more delicious than a homemade biscuit?

 Not according to Paul, whose eyes glaze over whenever I announce that we’ll be having a weekend breakfast of biscuits and gravy. And who blames him? After all, biscuits have been a staple at the family table for centuries – and for very good reason.

Been working on a lot of biscuits in the kitchen lately to develop the perfect recipe for the Go Bold With Butter blog we've been writing for.  

In the process, we developed a simple, modified technique that won’t require you to roll out the dough or haul out your biscuit cutters. They’re chock-full of flavor, thanks to the addition of lemon zest and a bit of fresh thyme.

And they’re just about foolproof -- buttermilk, along with real butter, in the dough creates a tender flaky biscuit that won’t disappoint.

These lemon and thyme-infused treats are delicious with a bit of lemon marmalade, as shown int he picture.  But, they also make a great dinner biscuit... I'm envisioning these being perfect next to a delicious slice of roasted chicken with garlicky green beans on the side.

Plus, they freeze well, so don’t be afraid to make the entire batch even if you can’t eat them all in one sitting!

Just writing about these makes me wish it was the weekend again... such a great breakfast.

Lemon Thyme Biscuits

If you thing these look good, check out the Buttery Basil Biscuits we developed for the Butter Blog using yogurt instead of buttermilk!

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