farm box feeding frenzy
So this is your basic shortbread apfel kuchen. Except I put a little rosemary and honey in the crust, and honeyed walnuts on the top, right before it was done. And (Lindy, if you are reading this, stop here) I used margarine. It was no trans fat margarine, so I don't want to hear about it. I just thought that with the slightly savory quality of the rosemary I could give it a try. And it's good.
I actually don't love sweet herb things; I always taste shampoo. But this is fine, and, as my visual evidence indicates, we've eaten a lot of it.
We also made Roden's Morroccan kefta (with turkey) with thyme, a green salad and radishes from the farm box. I fell asleep after that meal just dreaming of green.
Categories: pittsburgh, thrift, food, interest/excitement, excitement/joy
I actually don't love sweet herb things; I always taste shampoo. But this is fine, and, as my visual evidence indicates, we've eaten a lot of it.
We also made Roden's Morroccan kefta (with turkey) with thyme, a green salad and radishes from the farm box. I fell asleep after that meal just dreaming of green.
Categories: pittsburgh, thrift, food, interest/excitement, excitement/joy
Labels: food
posted by zoe p. at 9:58 AM
7 Comments:
my mom always made this with peaches, and it's my most missed dessert. there is no vegan equivalent, but, sadly, once you've spent as much time as i have in the large-animal morgue/meat locker, there's just no way around the vegan.
also good with plums and pears.
are there not bakable vegan margarines? i didn't think the margarine was so bad in the crust. especially with an added flavor, maybe not rosemary with peaches, but maybe almonds or walnuts or honey . . . or lemon zest or . . . tarragon?
Like I'm not going to read on....?
When I was in college, I had a pie crust recipe made with vegetable oil that was not bad at all. I think it was maybe from an old edition of The Joy?
every recipe i've seen for the dessert, including the one my mom used, called for at least one egg, and some called for two or three. i do have an egg substitute on hand that is serviceable for cakes and the like when i'm needing cake, but i haven't figured out how to adjust things to get the texture quite right on this one. no worries, though; i'm not a quitter.
thyme? maybe i'll just smother it in zataar. i'll forget all about the mouth feel then.
eggs. right. i forgot about eggs. sorry. no wonder vegans never trust me that my cooking is safe for them. it's probably not.
but i'm sure where there is will there is a way and where there is a way you will find it . . .
I must confess that I don't like herbal flavors in my sweets, either, although I know they are very trendy right now. I'm not even that crazy about rosewater, and that's pretty chi-chi, too. Don't tell Lindy.
I do love butter, though, and would never use margerine in baked goods - feh!
Yeah, margarine, it's kind of a waste of time. And I can always taste how great things would be with better ingrediants.
Not only am I ambiguous about herbal sweets (which, after all, Lindy is just beginning to admit to her palate) but I loathe fruit pies with traditional crusts. This, variations on this, and linzertore, are my substitutes because I loved cooked fruits, but not gooey fruits in flaky pie crusts. This is more like a cookie.
Don't get me started on apple pie, which pretty much brings a lot of my least favorite things together. I also dislike cinnammon and sugar together . . . ug, ug, ugh.
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