Obsessively inspired by that Pushing Daisies show. We will be putting cheese into the crusts of apple pie tonight. I make no claims to authenticity here. Instead of cheddar made by monks in a monestary, the cheese I used comes via hair netted white uniformed cheese makers from Tillamook Oregon. And some of them cheese makers may have sweat rings on their white t-shirts since anti-perspirants are often discouraged in factory settings.
Nevertheless, tart granny smith apples do match very well with a sharp cheddar. Especially matchy matchy with warehouse store Costco granny smith apples and conveyor belt factory Tillamook sharp cheddar from a brick sized block- also from Costco.
Pies have unexpectedly long cool down periods. Pie safes make so much more sense now. I shall have to track down a pie safe to deal with an entire season's worth of Pushing Daisies pies. Thankfully, the writers strike may give me more time to find a pie safe in Southern California.
Tonight's new pasta shape is malfadine. Chanterelle Borolo sauce. Delicious. Malfadine is much more interesting than fettucine. But is the $2.99 interesting better than the $.79 interesting? The ruffled edges do tickle the tongue though. Jury's still out. This dish is a keeper though, one of those rare easy home cooked dishes that goes above and beyond restaurant food.
Stracotto again. Porcini and beef and red wine. Like the tomatillo pork, I never get tired of this.
Delicious falling apart beef.
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