In the all-day rain and drear Tuesday, the Roediger House was brightened and warmed by the arrival of dear friends who'd traveled all the way from Oklahoma to be here for Thanksgiving. Always fun, remarkably entertaining, and undemanding, their presence here this week bolsters the duration of my favorite holiday. Of course, I did the usual scrambling after the obsessive list-making, getting linens and towels washed and snack foods and sweets prepped or prepared, but to satisfy their vegetarian proclivities, our dinner that evening was a terrific southern tomato and corn pie. Just a bit of salad with a choice of either Thousand Island or Caesar dressing gave it a touch of green, while leaving room for dessert a bit later that evening!
Pulled together and based on the following evolving recipe history:
- "Tomato Pie," from the Swamp Rabbit Café in Greenville, SC.
- "Tomato and Corn Pie," from Deb Perelman of Smitten Kitchen. [Published 27 August 2009]
- "Tomato and Corn Pie," by Maggie Ruggiero in Gourmet, August 2009, p. 42-43. [Published Online 15 July 2009]
"All-Butter Pie Crust," from King Arthur Test Kitchen of King Arthur Baking. See also "Butter vs. Shortening: The Great Pie Crust Bake-Off," by PJ Hamel of King Arthur Baking. [Published 23 November 2013]
Based on "Easy Lemon Caesar Salad Dressing," by Kim Hardesty of lowcarbmaven.com.
"Thousand Island Dressing," which was based on a version from Graybert on GeniusKitchen.com.
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