{"id":4602,"date":"2012-02-04T18:57:19","date_gmt":"2012-02-04T23:57:19","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=4602"},"modified":"2012-02-04T23:05:36","modified_gmt":"2012-02-05T04:05:36","slug":"saturday-night","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/saturday-night\/","title":{"rendered":"Saturday afternoon"},"content":{"rendered":"

I’m making the vegetable pie on the cover of the January Bon Apetit<\/em><\/a>, with modifications, chiefly I’m leaving out the eggplant & fennel because those aren’t vegetables I generally have on hand in January. I’ve got roasted tomatoes & red bell pepper from the freezer. I’ve got sweet potato from the indoor farmers market today. Instead of onion, fennel, eggplant, sweet potato, tomato, peppers, fresh thyme, and goat cheese, my versions got\u00a0onion, mushrooms, sweet potato, tomato, peppers, dry thyme, parsley, and goat cheese. I almost bought one of the 10-inch white fluted ceramic tart pans that this pie should really be baked in at Wisconsin Cutlery where I was getting my knives sharpened, but I resisted. I’m using a glass 10-inch un-fluted pan (of which I have two) instead.<\/p>\n

I’m also making a kind of apple-cherry pandowdy<\/a>, still using up pie crust from pie palooza – I had edges of the onion cheese pies<\/a>, that I trimmed and stuck in the freezer in November. It’s not precisely pandowdy – it’s a rolled crust, and not thick, but the filling has cherries and apples and brown sugar, so pretty much the homey idea required. And, anyways, probably “precisely pandowdy” is an oxymoron – there are many interpretations for this type of recipe.<\/p>\n