Piefest XIII

Until this past weekend I wouldn't have thought it possible to have too much pie.  I love pie!  I would have scoffed had anyone suggested such a thing.  Inconceivable!  Piefest XIII proved me wrong.  There comes a point when you just have to step away from the fork.  Don't get me wrong, I wanted to eat more pie.  But short of going all Roman, I simply couldn't eat another bite.  

Piefest is the creation of Adam's co-worker, Evan.  Although this is Piefest XIII, it was our Piefest premier.  
Here is how Piefest works:

1. Bring a (homemade) pie
2. Eat as much pie as you can
3. Vote on which pies you like best

The categories for voting are:

PRESENTATION
AMBITIOUS
CRUST
ORIGINAL
SAVORY
MISCELANEOUS
CREAM
FRUIT
BEST IN SHOW

BBQ is Adam's thing.  He struck on the idea of making a BBQ pie for the savory category.  Thursday evening he got a brisket, and started smoking.    

And pastry is my thing, so I offered to make the crust.  Initially, I had an empanada-like crust in mind, but that would only work for mini-pies.  I didn't think it would be strong enough for a full-size pie, and we weren't sure mini-pies would comply with Piefest regulations.  It was the good idea of another of Adam's co-workers, Andy, to have a biscuit crust.

Cut butter into the dry ingredients.

Wet ingredients added, ready to roll out.

Rolled out thinner than for biscuits.

In the pie plate.

Baked.

Since the dough was so soft, I didn't think I'd be able
to get it on top in one sheet.  The solution was to
cut and apply as biscuits.

Brisket was fully cooked prior to going in the shell.
BBQ sauce added to make it more like a pie filling.

Biscuits applied and brushed with butter, ready for the oven.

Pie in the oven, a little garden-fresh snack for the chef.

  

When I got Chagall, I taught her to sit on this
little stool so she wouldn't be underfoot in the kitchen.

Carlito

Really?

  

Ahhhhh, yesssssss.....

Your pastry chef!

With love!

Meat pie baked and ready (I couldn't help but think of Sweeney Todd during this whole procedure.  Rest assured, only beef was used in the making of this pie), we headed out to Piefest.

Wow, what a selection!  So many pies.  We arrived early in the fest, and initially I was able to keep up with pies as they arrived.  There came a point when they were arriving too quickly, and, as I mentioned, I just became overly full.  Sadly, I did not sample all of the delicious pies.  Baked goods aside, a pie theme is a really great idea for a party.  Being an introvert, it's draining for me to make small talk in a large group of people I mostly don't know.  With all the pies, there was natural conversation.  Everyone was up and mingling, eating and talking about pies.
  

Our BBQ Brisket Pie

Quiche'n Tov, this one had a potato pancake crust.

Pad Pie - Pad Thai filling in a scallion pancake crust

Politician "Cherry" Pie with Lie-cing.  It was actually beets.  Very
tasty.  I forget what all was in the crust, it
it included hazelnuts.

That's how I felt after so much pie.

Elmo Pie

   

The Piemaster, Evan, and his awesome pie shirt.

The Least I Could Do Pie

Chicago Deep Dish Apple Pie

Pie-cake-in (like a Turducken) - a pie inside a cake

Banana Buttermilk

Yes, I will have some more pie!

Occupy Pie Street

Cream puff protesters

Piedog and Piemistress, Shama.

Most of the Piefest photos by Adam, who agrees the new camera is great to use.  Not only did we not try all the pies, we did not get photos of all the pies.

So, who won?


PRESENTATION: Occupy Pie Street
AMBITIOUS: Pie-cake-in and Occupy Pie Street
CRUST: Chicago Deep Dish
ORIGINAL: Politician "Cherry" Pie
SAVORY: BBQ Brisket
MISCELANEOUS: Politician "Cherry" Pie
CREAM: The Rich Toff
FRUIT: Rock Da House Rhubarb
BEST IN SHOW: 3-way tie between Thanksgiving, Quiche'n Tov, Occupy Pie Street


That's right, we won for savory!  Hooray!  Below is the biscuit recipe, it is my favorite.  As Chef Art says in the recipe intro, they have a slightly crunchy crust with a soft interior.  You'll have to ask Adam for details on the brisket.  As far as I know, you rub it with spices, then cook it for a really long time at a low temperature with charcoal and wood chunks.  Pitmasters everywhere are shaking their heads in disappointment.  

If you'd like to hear an audio description of Piefest and an interview with the organizers, listen to a podcast at The Stupid Nerd blog.  It's episode #63, scroll down. 

Happy eating!  Enjoy some pie.  

Hugs,
Tara 


P.S. Please find the companion Facebook page here.  Share your everyday joys!

Boarding House Biscuits
from Back to the Table by Art Smith

Makes about 14 biscuits

Ingredients:

1 c. all-purpose flour
1 c. cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 tbsp. (1/2 stick) unsalted butter, cut into 1/2" cubes
3/4 c. buttermilk, as needed

Directions:

Position a rack in the center of the oven and preheat to 400 degrees F.  

Whisk all-purpose flour, cake flour, baking powder, baking soda, and salt in a medium bowl.  Using a pastry blender, cut in the butter until the mixture is crumbly with a few pea-size pieces of butter.  Stir in enough buttermilk to make a soft, sticky dough.

Turn out onto a lightly floured work surface.  Quickly knead the dough just enough until it comes together; do not overknead.  Pat or roll out the dough until it is 1/2" thick.  Using 2-1/2" biscuit cutter, cut out the biscuits and place 1" apart on an ungreased baking sheet.  Gather up the scraps, knead briefly, and repeat until all the dough has been used.  

Bake until golden brown, about 18 minutes.  


  

AcroYoga, BBQ, and Pavlova. Oh my!

 Beautiful day at Jarvis Beach

A gorgeous summer day and a friend's birthday seemed perfect reasons to head to the beach for AcroYoga! Jenny and I go way back to the 2nd grade.  We had lost touch, but reconnected through the magic of Facebook, and with Jenny's recent-ish relocation back to Chicago, I actually see her in person.  Jenny and her friend, Phil, teach a weekly AcroYoga class on Saturday mornings, at Jarvis beach when the weather is fine, and otherwise at the nearby Solarium.  Jenny and Phil are excellent teachers, check out their class if you're in Chicago.   Info can be found on Jenny's blog under "acro schedule."  Read Jenny's blog while you're there, where she details her fun bike adventures.

http://upsidedownandbackwards.com

Getting organized

Jenny and Phil demonstrate "Sacrificial Virgin"

Class began with more traditional yoga poses for warm-up, introductions, and information sharing in regards to injuries and sensitivities.  AcroYoga really depends on honest and clear communication.  Then we worked in groups of two and three to practice inversions and moves like in the photo above.  I'm a newbie and dabbler with AcroYoga.  I enjoy the community aspect, learning new skills, and expanding my comfort zone (although that is the scariest part!).

Jammin'

After class there was a "jam," an informal practice and social time.  No jamming for this lady, I had weekend chores and pavlova to bake.  More on that later.  

Back at home, BBQ was in progress.  Adam was making it for the winner of a charity auction at work.  The employees both donated the prizes and bid.  The winner kindly invited us to share in the meal.  I offered to contribute dessert.

The set-up

The process starts a week ahead with a call to the butcher to reserve a pork butt (actually the shoulder) and a brisket (beef, chest area).  Admission - to this day I find meat cut identification befuddling.  In culinary school it was my weakest area.

The day of the smoking, Adam seasons the meats with a rub.  Into the smoker, it cooks slowly for about 14-15 hours.  For this meal to be ready for dinner, between cooking and resting, Adam put the meat in the smoker at 11 p.m. the night before.  During this time the smell of BBQ permeates the air.  Sorry next door neighbors!

Finished brisket (top) and pork butt (bottom)  (ha ha!)

Moocher

Pavlova is a meringue-based dessert named for the Russian ballet dancer, Anna Pavlova.  It has a crisp exterior and a marshmallowy interior.  With some whipped cream and fruit, it makes a lovely summer dessert.  

bec d'oiseau ("bird's beak") - egg whites, salt, sugar,
cornstarch,and vinegar whipped to stiff peaks

Chocolate added, ready for the oven

Pavlova done, fruit prepped, assembly will be last minute

Ring the dinner bell, time to eat!

The feast

  

Meringue, whipped cream, fruit, and mint.  It was dark by dessert-time,
photo illumination provided by camera flash and iPhone flashlight feature.  

The fine weather carried into the evening.  Serenaded by cicadas, the meal was complete with good company and cold beverages.

Wishing you oodles of summertime fun!  Recipe for Chocolate Pavlova below.

Hugs,

Tara    

Chocolate Pavlova

from Short + Sweet by Gale Gand

  

Makes 8-10 servings

Ingredients:

1/2 cup egg whites (from about 4 large eggs), room temperature

1/8 teaspoon salt

1 cup plus 2 tablespoons sugar

1-1/2 teaspoons cornstarch

1 tablespoon raspberry vinegar or red wine vinegar

1/4 cup best-quality cocoa powder, such as Valrhona or Droste, sifted

1 cup heavy cream

1 cup sliced strawberries or whole raspberries, or any combination of ripe fruit

Directions:

1.  Heat the oven to 350 degrees.

2.  In a mixer fitted with a whisk attachment, whip the egg whites and salt until foamy.  Add the 1 cup sugar, cornstarch, and vinegar and continue whipping until stiff, smooth, and glossy, about 5 minutes more.  Add the sifted cocoa powder and mix just to combine, 10 to 20 seconds more.

3.  Cut a piece of parchment paper to fit into a sheet pan.  Use a pencil to draw or trace a circle 9 inches in diameter on the paper.  Line the sheet pan with the paper, pencil side down (you should still be able to see the circle).  Spoon the egg whites into the circle and use the back of the spoon the top and sides of the disk.  

4.  Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top, about 45 minutes more.  Turn off the oven, prop the oven door open, and let the meringue cool in the oven for at least 30 minutes, to room temperature.  Note from GG:  The meringue can be held at room temperature for a few hours before serving.

5.  When you're ready to serve, whip the cream with the remaining sugar.  Place the meringue on a serving platter and pile the whipped cream on top, spreading it evenly to within 1/2 inch of the meringue.  Arrange the fruit on top of the cream.  To serve, slice into wedges with a serrated knife.      

Notes from me:

• For the 1 c. of sugar, I used 1 c. Demerara (raw) sugar.  For the 2 tbsp. of sugar, I substituted 1 tbsp. Agave syrup.  
• For the cocoa, I usually use Ghiardelli, which is readily found at the places I do my weekly shopping. 
• Friend Mieka has a good tip - bake on an oven proof plate.  The meringue spreads 1-2" or so during the baking, so be sure the plate is large enough to accommodate.