Foodie Friday: Happy Pie + St. Patrick’s Day
Corned Beef Hash and Fried Eggs + Apple Pie
Happy Pi(e) Day (and almost St. Patrick’s Day). Looking for recipes for this weekend?Dive and indulge into these new classics, Corned Beef Hash and Fried Eggs ( recipe from Food & Wine Magazine) + Caramel Apple Walnut Streusel Pie( Submitted by Lisa G.), Vegan Potato Sausage Hash with Mustard Mayo dressing (from http://www.veganricha.com) and a Gluten-Free and Vegan apple pie recipe ( from http://plantpoweredkitchen.com ). Enjoy!
Corned Beef Hash and Fried Eggs
TOTAL TIME: 45 MIN
SERVINGS: 6
1/4 cup plus 1 tablespoon vegetable oil
3 baking potatoes (about 2 pounds), peeled and cut into 1/2-inch dice
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
Salt and freshly ground pepper
1 1/2 pounds cooked corned beef, fat trimmed and meat cut into 1/2-inch dice
4 garlic cloves, minced
1 cup canned tomato sauce
1 tablespoon hot sauce, plus more for serving
6 large eggs
Snipped chives, for serving
In a very large nonstick skillet, heat 3 tablespoons of the oil. Add the potatoes and cook over moderately high heat, stirring occasionally, until golden, about 10 minutes.
Add the onion and bell pepper and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, about 2 minutes. Add the corned beef and cook, stirring occasionally, until browned, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato sauce and 1 tablespoon of hot sauce and simmer over moderate heat, stirring occasionally, until the sauce is very thick, about 15 minutes.
In another large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and fry sunny-side up or over-easy. Spoon the hash onto plates and top with the eggs. Sprinkle with chives and serve right away.
Credit-Food & Wine Magazine CONTRIBUTED BY COLBY GARRELTS
Caramel Apple Walnut Streusel Pie
Submitted by: Lisa G.
For the crust:
2 cups all-purpose King Arthur Flour
1 tsp. salt
¾ cup Crisco, chilled
For the apple filling:
6 cups (approx 6 large) NY Empire and NY Red Rome Apples combined, cut into ¼-inch thick slices
¼ cup granulated sugar
2 Tbs. cornstarch
¾ tsp. cinnamon
1/8 tsp. nutmeg
¼ tsp. salt
For the crumble top:
¾ cup flour
¾ to 1 cup unpacked light brown sugar
5 to 6 Tbs. butter
Pinch of cinnamon
For the caramel topping:
1 1/2 cups sugar
1/3 cup water
1 1/2 cups heavy cream
1 Tbs. butter
1/2 tsp. vanilla
1 cup walnuts
For the nuts: Preheat oven to 325 degrees F. Place walnuts on baking sheet lined with parchment paper. Roast for 10 minutes until nuts are a deep brown color. Let cool, then roughly chop into small pieces. Set aside.
For the filling: In a large bowl, whisk together sugar, cornstarch, cinnamon, nutmeg and salt. Toss the sliced apples with the mixture to cover apples completely. Set aside.
For the caramel: Mix the water and the sugar in a heavy bottomed, medium-size saucepan. Cook over low heat until sugar is dissolved. Increase the heat and boil until the sugar mixture turns brown. Be careful not to stir or whisk the mixture. Wipe the sides of the sauce pan with a pastry brush dipped in water. Watch the caramel carefully so that it does not burn. Once it reaches your desired color, add the butter and gradually add the heavy cream and vanilla. Stir occasionally until caramel dissolves and the sauce is thick and smooth. Place in heat proof, microwave safe bowl. Let cool.
For the pie crust: In medium bowl, whisk together flour and salt. Add the chilled shortening and cut the shortening into the flour mixture using pastry cutter until the Crisco is the size of small peas. Slowly add cold water and stir together using spatula until dough comes together.
Flatten dough into disk and place in plastic wrap, chill in refrigerator for at least one hour.
Roll out dough on floured surface, place in 9-inch pie pan, crimp edges and fill with apple filling mixture.
For the topping: Combine flour, sugar, and butter in small bowl and mix with fork or fingers until well combined and crumbly. Sprinkle over apple filling squeezing it as you cover the apples to create large clumps of crumble.
Bake in oven at 425 degrees F for 15 minutes. Reduce to 350 degrees F and bake 35 to 40 minutes. Topping should be brown and crust golden. Remove from oven. Heat caramel mixture in microwave for 1 to 2 minutes until it becomes liquid. Drizzle over top of pie and sprinkle with chopped walnuts then drizzle caramel again over nuts covering completely. Eat warm with vanilla ice cream. Makes one 9-inch pie.
Credit: Williams-Sonoma
VEGAN: Potato Sausage Hash with Mustard Mayo dressing.
Allergen Information: Free of dairy, egg, corn, nut.
Ingredients:
Hash:
2 teaspoons oil
2 large potatoes, cubed
1/2 a red bell pepper
3 sausages or frankfurters cut 1/2 inch
1/3 tsp salt
1/2-1 tsp cumin powder
1/2 tsp Chipotle pepper powder
1/2 tsp parsley
1 tsp lemon juice
Dressing:
2 Tbsps vegan mayo or tahini
1 Tbsp prepared mustard
2 Tbsps almond milk or water
a pinch of salt and pepper
Method:
Whisk all the ingredients for the dressing and keep ready.
In a pan, add oil and heat on low-medium heat. Add potatoes, toss, cover and cook for 10-12 minutes until potatoes are tender crisp. Stir once in between. In another small pan, add a tsp of oil and heat on medium. Add the sausage and cook until brown on the edges. Add the bell pepper and sausage to the potatoes. Add salt and spices and mix well. Cook without cover for another 10 minutes. Stir 2-3 times in between. Check to see if potatoes are done. Add lemon juice and black pepper and serve hot with a dollop of the mustard mayo, cilantro and pickles or pickled jalapeno.
This hash is being shared at Allergy Free Wednesdays
GLUTEN-FREE + VEGAN
The rich, nutty flavor and hearty texture of this piecrust will make you forget it’s gluten-free. And the sweet, buttery apple filling is so simple, so pure.
***
GLUTEN-FREE PIECRUST RECIPE Link for RECIpage to print/share
The cookbook includes ingredient measurements for both a single crust and a double crust. For this pie, you’ll need a double crust.
Note: Ingredients pictured here are measured out for a single piecrust.
Double Crust Link for RECIpage to print/share
1 1/2 cups almond meal
3/4 cup rice flour or sorghum flour
1/2 cup tapioca starch flour
1/4 cup arrowroot powder
1/4 cup unrefined sugar
1/2 tsp. sea salt
2 tsp. xanthum gum
3/4 cup + 2 Tbsp. organic extra-virgin coconut oil, at room temperature
7 1/2 to 8 Tbsp. ice-cold plain nondairy milk
STEP 1
In a food processor, combine everything EXCEPT the coconut oil and milk. Process for a few seconds to mix the ingredients. (Depending on the capacity of your food processor, you may need to do this in a couple of batches.)
STEP 2
Add the coconut oil, and pulse briefly to begin to break up and incorporate.
STEP 3
Add a few tablespoons of the milk, pulsing, and continue to add 1 tablespoon at a time, until dough has just come together and has started to form a ball. (As you can see above, it doesn’t have to be one unified ball – just enough so that it comes together.)
STEP 4
Remove the dough from the processor, divide in half and shape into two balls. If the dough has become warm, shape into a flattened disk, wrap in plastic wrap, and refrigerate for 20 to 30 minutes.
(You can also refrigerate this dough for a few days before using, and remove from fridge for an hour or two before rolling, long enough for the coconut oil to soften again in the dough.)
STEP 5
When ready to use, you can try rolling/pressing out one ball of dough between a layer of parchment paper and plastic wrap, then transferring the dough to the greased pie plate. However, I found it MUCH EASIER to put the ball directly into the pie plate, and press it all around the bottom and sides of the plate with my hands. Do what works best for you.
Place this bottom crust (in the pie plate) into the freezer for 15 to 20 minutes. No need to pre-bake the crust.
Meanwhile, prepare your top crust by placing the second ball of dough (slightly flattened) on a large piece of parchment paper. Cover with a large sheet of plastic wrap and press dough into a large circle (a little larger than your pie plate) using your hands. You can try using a rolling pin, but I found using my hands was much easier. Set aside.
APPLE-OF-MY-EYE PIE RECIPE Link for RECIpage to print/share
INGREDIENTS: Link for RECIpage to print/share
2 tsp. freshly squeezed lemon juice
3 Tbsp. pure maple syrup
3 Tbsp. tapioca starch flour
1/4 cup unrefined sugar (I like coconut sugar)
1 1/4 tsp. ground cinnamon
1/8 to 1/4 tsp. freshly grated nutmeg
1/8 tsp. ground allspice
1/8 tsp. sea salt
6 cups peeled, cored, and thinly sliced apples*
1 double piecrust (recipe above)
Splash of nondairy milk, to brush pastry
1 to 2 tsp. unrefined sugar, for sprinkling
*NOTES:
Dreena suggests a combination of Fuji and Spartan, or a tart apple combined with a sweeter, crunchier variety such as Gala. I used Fuji and Golden Delicious. My apples were quite large, so I only needed 3 of each. I purchased an apple peeler/slicer/corer gadget for this recipe because the thought of doing this by hand seemed daunting (in reality, it’s probably not that bad). For less than $20, I’d say it’s worth the time you’ll save. Plus it’s kind of fun to use. The only thing is, mine didn’t have the capability to adjust the slicing thickness. I would have preferred the slices to be a little thinner.
STEP 1
Preheat the oven to 400°F.
In a bowl large enough to hold all the apples, combine the lemon juice with the maple syrup and tapioca starch flour, stirring or whisking well to incorporate fully. Stir in the sugar, cinnamon, nutmeg, allspice and salt.
STEP 2
Add the apple slices to the mixture and toss to coat.
STEP 3
Transfer the filling to the bottom piecrust.
STEP 4
If you want you can do a a faux-lattice top crust design by cutting the crust into about 1″ strips and spacing them out somewhat evenly over the pie filling in one direction, then the opposite direction, and pinching the edges together. (I used a metal ruler to move the strips from the parchment paper to the pie.) If you choose a traditional full top crust, be sure to cut a few slits to allow the steam to exit while baking. Brush top crust with the milk and sprinkle a teaspoon or two of sugar over the top.
Or the traditional lattice top.
STEP 5
Place the pie in the oven (with a baking sheet on the rack underneath to catch any drippings) and bake for 20 minutes. Then lower heat to 350°F and bake for another 30 to 35 minutes, until the top is lightly browned and the juices are thickened and bubbling. Watch that the outer edges don’t brown too fast. To check for doneness, pierce through the pie (where open or vented) with a skewer or sharp knife. If the apples are not tender when pierced, allow to cook for another 5 minutes.
STEP 6
Remove from the oven, transfer to a cooling rack, and allow to cool for an hour or more before serving. This pie is delicious served with vanilla nondairy ice cream!
Makes you want to go apple picking, doesn’t it?