Recipes That I'm Not Making
Aug. 25th, 2020 12:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
writerkitOne thing about the new apartment is that I'm hoping to spend some time going through the cookbooks and using them, because I have more than a hundred at this point and I only actually *use* a few of them regularly-- my staples are How to Bake Everything and Wintersweet, with occasional appearances from The All-You-Can-Eat Breakfast Cookbook, Williams-Sonoma Breads, and Ladle, Leaf, and Loaf for a couple of specific recipes. I have definitely used others in the past for special occasions-- I think I've made almost every brownie recipe in The Ghirardelli Chocolate Cookbook at least once-- but those are the ones that make regular appearances. This is at least in part because I am drawn to interesting more than useful, and part because I was regularly going and spending a lot at library sales on random cookbooks. (And also in part because I will tend to modify any cookbook recipe all to hell and back during the cooking process, because food issues and also a constitutional inability to follow directions.)
To that end, I was reading through "For the Love of Pie" to see if it has anything that looks interesting-- and more to the point, that I can eat; I've yet to come up with a good substitute for heavy cream in this sort of recipe (though since I actually *don't* need it to be straight up vegan, I might try bulking up my almond milk with melted butter and tapioca starch and seeing what I get-- though at some point I do still want to pursue that holy grail of allergy cooking, the vegan choux pastry) and there are a *lot* of recipes involving fruit in any pie cookbook. Still, it does have some stuff that looks like I will be able to eat it, and it has a lot of very energetic description at the beginning of how to make the perfect pie crust, which will be useful, since under normal circumstances anything I bake involving actual pastry crust is a fun afternoon project with Mathfriend and he makes the pie crust while I do whatever's going *in* the pie. (The people writing this book are "Pie-oneers", and they're clearly *very* delighted with that pun.)
And then there's Fried Chicken Pie. Which is *exactly* what it sounds like. You create Fried Chicken-- real, full-bore, breading-and-fried chicken-- and then you take this fried chicken and some greens and bake it into a pie crust. Because *reasons*. I have *never* encountered anything like this, and while normally that would be a reason to try it, I find it absurd to go to all the effort of making perfectly good fried chicken and then baking it into a pie.
It does have other reasonable-looking recipes and I have no doubt I will try some of them this winter once it becomes pie-baking weather, but this was just so very "WHY?" that I had to share.
To that end, I was reading through "For the Love of Pie" to see if it has anything that looks interesting-- and more to the point, that I can eat; I've yet to come up with a good substitute for heavy cream in this sort of recipe (though since I actually *don't* need it to be straight up vegan, I might try bulking up my almond milk with melted butter and tapioca starch and seeing what I get-- though at some point I do still want to pursue that holy grail of allergy cooking, the vegan choux pastry) and there are a *lot* of recipes involving fruit in any pie cookbook. Still, it does have some stuff that looks like I will be able to eat it, and it has a lot of very energetic description at the beginning of how to make the perfect pie crust, which will be useful, since under normal circumstances anything I bake involving actual pastry crust is a fun afternoon project with Mathfriend and he makes the pie crust while I do whatever's going *in* the pie. (The people writing this book are "Pie-oneers", and they're clearly *very* delighted with that pun.)
And then there's Fried Chicken Pie. Which is *exactly* what it sounds like. You create Fried Chicken-- real, full-bore, breading-and-fried chicken-- and then you take this fried chicken and some greens and bake it into a pie crust. Because *reasons*. I have *never* encountered anything like this, and while normally that would be a reason to try it, I find it absurd to go to all the effort of making perfectly good fried chicken and then baking it into a pie.
It does have other reasonable-looking recipes and I have no doubt I will try some of them this winter once it becomes pie-baking weather, but this was just so very "WHY?" that I had to share.
