On the final night of the week's visit from dear friends from Oklahoma, we sat down at dinnertime to a pair of tomato and corn pies, with herbed roasted tomatoes and a chive-and-basil topping. This time around, I made them double-crust, because who doesn't like crust?
We also had side salads with more of the homemade dressing choices from their first night here, plus another round of roasted spiced potatoes.
Dessert was also well-received: a deep dive into chocolatey irresponsibility in the form of chocolate pudding cake. Paired with the last of the homemade vanilla sweet milk ice cream, it was a crowd-pleaser.
Tomato and Corn Pie 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]
Guidance for herb-roasting tomato slices from "Herbs de Provence Roasted Tomatoes," by Alicia Shaw of Laughter and Lemonade.[Published 17 January 2014]
"Gooey Chocolate Pudding Cake," from Holly Nilsson of SpendwithPennies.com. [Published 13 May 2020 / Updated 07 July 2020]
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