We get a list of national food days from Culinary so we can highlight something on our menus. When I went to see if pi day was on it (it was not – potato chip day was). I mentioned it to our chef and she didn’t know about it (different home country)so I explained it. She liked the idea, but I don’t think we can do anything this year – whoever made the list probably didnt connect pi with pie – maybe next year.
I made the pumpkin pie last night, and we went ahead and sliced into it at lunch. It looks like dinner is going to be my Town Meeting Chicken [Turkey] pie, which is actually the filling in my deep pan with whole wheat biscuits on top.
I ended up doing a souffle today, which is sort of like a pie, it’s baked, has kind of a crusty exterior and a soft center. 🙂
I tried two sauces, one was a canned low-sodium mushroom soup, which was really bland, but better if I added some potassium salt and pepper to it. The other was a bell pepper sauce, which I usually do starting with a Bechamel sauce, but today I tried it in a brown roux veloute made with chicken stock, to which I added some dried mustard and a dash of sherry. I thought it was quite good, lighter than when made with the bechamel.
I think if I combined the two, it’d make a decent soup, so that’s what I may do with the leftover sauces. Souffle actually reheats in a microwave very well, so my wife will take some of that for lunch tomorrow.
My cherries weren’t thawed enough to use yet, so I’ll make that pie in a day or two.