skeptic7
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I found a book which was just slab pies "Pie Squared" by Cathy Barrow and borrowed it from the library. I am glad I didn't find it before I started it as it was intimidating. Its a good book with lots of recipes and techniques but it shows that a slab pie is really meant for a crowd. Most of the savory pies feed 10-12 and the appetizers feed more.
I have a friend who is crazy about pie crust and I thought she might enjoy a chicken slab pie because she was a great fan of the apple slab pie. At one Thanksgiving she was trying to persuade other guests to let her have the pie crust edges off of their slice of the pie. If she wasn't around to eat part of it, I would have stuck to smaller pies.I made Roman Chickpea Stew -- more or less from Unabridged Vegetable Cookbook. Its suppose to be olive oil, anchovies, fresh parsley, garlic, tomatoes and chickpeas. I added in an onion and crushed red pepper, possibly too much red pepper, and had to use dried parsley. Oops forgot the rosemary, will go add it now.
Only if I am following your example and cooking the gravy seperately. The bottom crust was nicely brown and the top was just perfect. It even cut cleanly when cold. I like the individual pot pies just swimming in gravy but it would make a mess of a larger pie.
I made the pie, finishing at 3:00 am Wednesday morning. It took longer than I expected to get everything together. I am pleased with how it turned out. Its a little bit boring. Next time I'll try making the filling a little more lively or serve it with a spicy soup. Tomato chickpea with lots of paprika perhaps.
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You must be logged in to view attached files.I am going to be too busy that day to make a pie. I've only made one pie for PI day, normally I'm too busy with Hot Cross Buns to think of baking anything else.
@Mike, if you do a Hot Water Pie crust , do you chill or freeze the dough before use? I went to read Susan Purdy's recipe and she says it needs to be chilled. Other instructions like working with the dough while its still warm.I don't calculate pie crusts as carefully as you do. I generally use 3 cups of flour for a large round pie, and 4 cups for an apple slab pie. This makes more than enough pie crust. My normal recipe is an oil based crust I developed some time ago on the belief that this would be healthier than using solid shortening. I could be mistaken. Additional gravy sounds like a good idea. I like cranberry chutney if any is available.
I did a plain cheese pizza today, using the Kroger's Fast Rise Yeast. The pizza dough has no additional sugar but it still took a long time to rise. I added some additional yeast after 6 hours of little change, but it still took an overnight rise to double. It made an acceptable but not spectacular pizza crust. I am tired of trying to figure out if this yeast is going to cooperate so I bought 3 foil packages of Fleishman's Active Dry yeast.
BakerAunt; That sounds good. I like Cara Cara oranges for the color and taste but never tried cooking with them. Why do you think they are better in this recipe than Florida juice oranges or navel oranges?
The Hot Cross Buns were great. They rose a bit when baked and were nicely light and fluffy. I used dried cherries and dried cranberries for the fruit. I've given some away to neighbors with dogs. I like to make at least one batch of Hot Cross buns which are raisin free and safe for dogs. I had one friend who couldn't tolerate raisins -- she got cold sores when eating them -- and loved the idea of raisin free Hot Cross buns.
I just read the labels on my yeast. I am ashamed to admit that they are both the same but in different packages Kroger's Fast Rise Yeast in the jar, and in envelopes. They are suppose to be mixed with the dry ingredients. Previously I was using Fleishman's Active Dry Yeast to good results, and before that Red Star ADY also without problems.
I normally buy some brand of active dry yeast and use it for all my cooking. I don't like instant yeasts as I normally make a sponge or at least proof my yeast and don't need the quick dissolve feature. I've used cake yeasts for recipes that called for it but its hard to find.I formed the Hot Cross Buns into well buns last night and it rose respectfully by this morning, that is 10 hours later. I'm baking it now and hoping for the best. I'm surprised at the differences between different strains of yeast. Does the brand matter? I have a jar of Kroger's Active dry yeast to use now. I'm going to have to try using the Instant yeast for a pizza
BakerAunt;
I used a teaspoon of yeast the first time around. I know that isn't very much but I started with a sponge, and that amount of yeast works with Fleishman Active Dry Yeast and this recipe. I normally make a sponge with all the milk and about a cup of flour and the yeast and water. The sponge had risen nicely and was light and full of bubbles. The dough seems to have risen a bit since this morning and the additional yeast. I probably used another teaspoon then.I did steamed fish on Sunday with stir fryed brocolli. I was planning on cooking it Friday evening but the fish started out frozen and wasn't thawed till yesterday. Not bad but I might have overcooked it slightly. It was cooking with ginger and sesame oil with a little soy sauce.
BakerAunt;
7 tablespoons of sugar. 1 cup whole milk, 1/4 cup water and 2 eggs. A little over 4 cups of flour. Also 1 cup of butter. This is the Hot Cross Bun recipe I've been doing twice this year and three or four times last year. Adding a little yeast at 7:30 doesn't seem to have fixed things. I'm going to have to try more yeast. -
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