New Contributions. . .
From my good friend and AD original, Meaghan, who hails from Northern California (hence the excess of stone fruits. . . envy. Though I am very much enjoying New England peaches right now–eating them too fast to fall into a crisp!)
Good Goat Pie
A Recipe in Layers:
– Layer 1: One 9-inch Pyrex pie pan.
– Layer 2: 1 pie curst, fluted around the edges (you can by lazy like me and buy frozen pie crust from the store (it was Organic… I swear!).
– Layer 3: 4 small golden beets; roasted in tinfoil in the oven with a little olive oil, peeled, cooled, (unintentionally stored in the fridge for a week), and sliced into rounds.
– Layer 4: 2 oz chevre; broken up into bits and sprinkled over the beats.
– Layer 5: fresh parsley and thyme, chopped.
– Layer 6: 1 zucchini; cut into rounds and sautéed in oil until tender and slightly browned.
– Layer 7: 2 oz chevre; broken up into bits and sprinkled over the zucchini.
– Layer 8: fresh parsley and thyme, chopped.
– Layer 9: 1 red onion; halved, cut into slices, and sautéed until caramelized.
Bake layers at 400F for 30-40 minutes. Cover crust edges if necessary.
(I intended to add sweet potato to the pie, but it also got left in the fridge for a week and looked a little sketchy, so I left it out. But you might want to try it, if your baking schedule is a little less lackadaisical than mine and you roast the root vegetables closer to the pie assembly date).
Almost-Rotten Stone Fruit Crisp
1. Buy way too much fruit at the farmers’ market because you still can’t get over the fact that you can buy 3 half pints of raspberries for $5.00, that cherries cost less than $10.00/lb, and you can buy peaches, plums and nectarines in June.
2. Let the peaches, plums and nectarines sit on the counter all week while you make your way through the berries and cherries. Watch their skin begin to wrinkle.
3. After a week, decide that you need to do something with the stone fruit because it is time to go to the farmers’ market again.
4. Peel the fruit. It should be easy, since the skin is so wrinkly. While you are peeling, inspect the fruit for rot. Remember this is an ALMOST-rotten crisp, not a ROTTEN crisp. Discard any fruit that has gone bad or smells (or tastes) like it would add an unsavory flavor to the dish.
5. Slice the fruit in to a baking dish. Add a splash of apple cider vinegar so the fruit keeps its color (or use lemon juice if you aren’t cheap like me and actually buy lemons). Add a little bit of brown sugar to help draw the juices out of the fruit and a little flour to thicken the juices as it bakes.
6. In a separate bowl, make the crisp topping:
Oats, al gusto
Butter, al gusto
Flour, al gusto
Brown Sugar, al gusto
Blend the topping with a fork, pastry cutter or your fingers.
(This time around I used mostly oats, butter and flour and just a little bit of sugar, as I felt that my family’s traditional crisp topping-oats, butter and lots of brown sugar-would have been to sweet for my taste buds that night.)
7. Sprinkle topping on top of the fruit.
8. Bake at 400F until the juices of the fruit form think bubbles at the side of the baking dish.