Dice them up the next day and put them in pan with olive oil and 6 or 8 chopped scallions and quickly sauté for ten minutes and then let sit coiling on the off burner for two hours. Mix together and serve up with some feta cheese.
Showing posts with label feta. Show all posts
Showing posts with label feta. Show all posts
More Great Beets
I was pleasantly satisfied with this new venture and taste. I baked the beets the day before in the oven like I was baking a baked potato - pricking it with a fork several times. About six medium to large beets. Then I braised a fennel bulb. I cut it in half and then again, painting the quarters with olive oil and flash cooking it in the oven. About 450 for a total of 15 minutes - flipping once in the middle. I let them cool in the fridge over night.
Dice them up the next day and put them in pan with olive oil and 6 or 8 chopped scallions and quickly sauté for ten minutes and then let sit coiling on the off burner for two hours. Mix together and serve up with some feta cheese.
Dice them up the next day and put them in pan with olive oil and 6 or 8 chopped scallions and quickly sauté for ten minutes and then let sit coiling on the off burner for two hours. Mix together and serve up with some feta cheese.
Yetta 'Nother Mountain Pie
We are getting ready to do a training on the "Hill" at camp. That is our adventure site. The Boy Scouts are camping up there and we are going to do a dutch oven inservice and then a mountain pie inservice. We want to give the boys a novelty idea for their camping trip.
Now, the mountain pies they will make will be simple ones with blueberry pie filling between two pieces of buttered bread and then slapped in a mountain pie iron and left to the coals for a minute on each side...and then another minute on each side again. That is four flips and four minutes.
However, I want you to think higher-end on the pies for a moment. Using a nice 9 grain bread, olive oil and some fine cheeses and smoked meats can add a nice twist to the simple campfire meal/snack. Smoked turkey with provolone, asparagus and a basil-garlic-olive-oil-drizzle is sensational. Smoked salmon, capers, and feta woul make a fine pie. Of course cheesesteak meat and mozerella, fried onions and mushrooms is a must. A grilled veggie and feta pie would be good too.
The experience is limited only by your lack of creativity. Look for some of Brother Peter Reinhart's artisan bread recipes and get a nice heavy grained bread going and use some yummy innards. There is no reason to make a horror pie in this day and age. You can regulate what goes in it and produce something nice to go with your Cabernet.
Ciao!
Tom+
Now, the mountain pies they will make will be simple ones with blueberry pie filling between two pieces of buttered bread and then slapped in a mountain pie iron and left to the coals for a minute on each side...and then another minute on each side again. That is four flips and four minutes.
However, I want you to think higher-end on the pies for a moment. Using a nice 9 grain bread, olive oil and some fine cheeses and smoked meats can add a nice twist to the simple campfire meal/snack. Smoked turkey with provolone, asparagus and a basil-garlic-olive-oil-drizzle is sensational. Smoked salmon, capers, and feta woul make a fine pie. Of course cheesesteak meat and mozerella, fried onions and mushrooms is a must. A grilled veggie and feta pie would be good too.
The experience is limited only by your lack of creativity. Look for some of Brother Peter Reinhart's artisan bread recipes and get a nice heavy grained bread going and use some yummy innards. There is no reason to make a horror pie in this day and age. You can regulate what goes in it and produce something nice to go with your Cabernet.
Ciao!
Tom+
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