It was a distinct pleasure on the final Wednesday of August to welcome friend, colleague, and former grad student Bradley Phillis back to the house. He's joined the faculty at Appalachian State University, just about 90 minutes from here, and is therefore much closer than when he was at the University of Southern Mississippi. This is very good news. He was willing to come on short notice and was gracious about the meal I threw together that night: prepped spiced chicken from the sous vide, a simmering pot of tomato sauce with Indian spices and herbs, and fresh-steamed basmati rice. We had some roasted asparagus spears as well, and I also attempted garlic naan, with mixed results.
We deserved a light and refreshing dessert after all that, which is what led me to make a lemon meringue pie on a homemade crust. I'm still a frustrated baker when it comes to blind-baking these DIY pie shells, but we were all still reasonably okay with the slices of pie that were served up.
"Chicken Tikka Masala," from Cook's Country, October/November 2014, centerfold recipe cards.
"Garlic Naan," from Chef John Mitzewich of the FoodWishes Blog and AllRecipes.com. [Updated 02 February 2024]
"Lemon Meringue Pie," based on a classic and common recipe.
"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]
1 comment:
"Reasonably okay?" That isn't how we were.
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