Tomato Pie

I've had tomato pie once or twice before making it a few days ago.  One of our dear family friends, Mrs. Q,  is an absolute natural in the kitchen and an expert in southern cooking.  My father, the avid vegetable gardener is a lover of tomatoes.  He grows tomatoes.  Mrs. Q can make tomato pie.  Suffice it to say I've had some pretty darn good tomato pie between dad and Mrs. Q.

Recently, a friend and co-worker of mine introduced me to the work of Chef Vivian Howard through her PBS program A Chef's Life.  While binge-watching this wonderful show I couldn't stop thinking about the tomato episode in which Chef Vivian makes tomato pie.

The point is: I made tomato pies.  With heirloom tomatoes from my dad's garden.

All you really need is a pie shell, tomatoes, olive oil, salt, pepper and some homemade mayo mixed with your favorite cheeses.

Name in Print

My heart skipped a beat when I saw a photo of the proofs for Remedy Quarterly's upcoming issue: Share.  My name.  In print.  I was privileged to write an article about growing up with an urban farmer for a dad and spending precious summer days preserving food for the winter.

Please check out this wonderful magazine and order an issue to see my story and a great recipe to go with it.

I Love Doughnuts

Just in case it wasn't evident, I love doughnuts.  This is an important thing to know if you know me.  I will take any opportunity to pack my friends into the car and head to a local doughnut shop.  Really.  ANY reason.  Like if your doughnut shop is open late for a special reason or because it's Monday, or because I want a doughnut.

Clearly, I am delighted by the fact the the DC Metro area has an increasing number of doughnut shops.  Today I've got pictures from 2 of my favorite spots:  Astro Doughnuts and Fried Chicken and District Doughnut.  

Maple Bacon Doughnut, Astro

Maple Bacon and Nutella, Astro

Maple Bacon, again.

Apple Strudel, Maple Pecan, Chocolate Crunch, District 

Chocolate Creme Brulee, District

Iced Green Tea with Lavender Syrup

Remember this lavender syrup?  Didn't I tell you there would be many uses?  All you need is water, sugar and lavender buds and you're in business.  

This go 'round, I've put it in some iced green tea with a sprig of mint for a refreshing, end-of-summer sip.  

-1 cup sugar

-1 cup water

-1 T. lavender buds

Boil all ingredients together and cool.

Pork Dumplings

Ever had a craving for dumplings that just wouldn't stop?  Well, I certainly did earlier this week.  Dumplings from a restaurant or frozen in the grocery store have all sorts of unhealthy additives, so why not make them yourself?  It's much simpler than one would think.

The dough is simple to whip up with only 4 ingredients and minimal work.

Dumpling Dough

-10 oz AP flour
-1/4 tsp. salt
-1 T vegetable oil (I used walnut)
-3/4 cup boiling water

Stir up the flour and salt in a bowl.  Pour the oil into the hot water and add to the flour in two additions, stirring with a wooden spoon.  The mixture will be lumpy, knead on a counter top until smooth, about 3 minutes.

Place sough in a resealable bag and let rest for at least 30 minutes.

The filling can include whatever your heart desires. I used the following:

-3/4 lb ground pork
-1 tsp salt
-1 T Chinese chives,
-ground pepper
-1 T oil
-3 minced cloves of garlic
-ground ginger
-1 T soy sauce

Pinch one piece of dough into a circle at a time.  Use a skewer or a rolling pin to thin out the dumpling wrapper.

Dollop a mound of filling into the center of the round and wet the edge of 1/2 of the circle.  Fold over and pinch.  Shape as desired.

Boil or steam for 4-5 minutes or freeze to store and boil/steam for 6-8 minutes straight from the freezer.