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Tag: cast iron skillet
Savory Spinach Hand Pies
Hand pie– can be sweet or savory. You can hold them in your hand to eat them.
Here’s a recipe to make them .
That’s Parmesan cheese on the top of the crust. I heated them in the oven at 350 using my cast iron skillet.
“* 350° Bakery is a small batch bakery in Pittsburgh’s southside. 350° specializes in classic scratch-made treats that take you back to childhood- flaky pies, beautiful layer cakes, fudgy brownies, sticky buns, cookie sandwiches- we’ve perfected all your favorites. We understand the importance of quality, so we start all of our baked goods with the best ingredients. We use local cage-free eggs as well as fruits and vegetables from local farms. Dairy products are local and free of hormones, and our dry ingredients are carefully sourced from local distributors. Our baked goods are made with integrity and it comes through with every bite.” From the Harvie Farms Website
Batter Creature
From pancake making Sunday morning
Zucchini and Fresh Tomatoes Hint of Summer
Nell Miller’s Poor Man Meatballs
Three zucchini, grated and drained
Add a couple of eggs and a cup of Italian bread crumbs -salt and pepper
I tilt the bowl so excess liquid pools and can be removed
Mince by hand or whir a few garlic cloves in the food processor
Heat up the cast iron skillet. Add olive oil.
Shape and brown.
Tonight I added fresh grape cherry tomato sauce on the side. Grate some Parmesan
tastes like summer
Fried Bologna Sandwich First Attempt
Fried Bologna Sandwich? It’s a Pittsburgh thing.
I didn’t grow up here so I’ve only heard about them. Today I looked the the fridge and found the deli bologna I bought for Steve to make his Akron Sandwich special. I think it might be sliced a bit thin but then I actually looked up a Recipe one said 3 thin better than one thick. Hmmmmm
Got out the trusty cast iron skillet and put iibutter in the hot pan. Didn’t take long for it to sizzle and fry up. Put on a slice of bread with mustard. Delicious. I would add it to the comfort food list for sure! I know I’ve heard Pittsburghers refer to bologna as Jumbo.
It’s Game Day in the Burgh!
Zucchini, Garlic, Olive Oil
All come together in this recipe-
I love zucchini but this recipe is my favorite. It’s from my next door neighbor in Clarion PA. (C.1980)
Nell Miller called them Poor Man Meatballs.
The key to success is getting as much moisture out as you can -which is a challenge. And I like using the cast iron skillet.
You grate or process about three (not the large seedy kind) zucchini
Tilt the bowl for a time to capture the wet. Drain off. Squeeze as dry as you can.
Add egg, dried Italian bread crumbs or plain with your own seasoning, salt and pepper. Toss with fork -add minced garlic. Mmmmmm can smell them now. Shape like potato pancakes not too big. My gluten-free friend used crushed Rice Chex instead of bread crumbs. Drain on paper towel.
You can eat them plain (my choice) or add to marinara sauce over pasta.
Comfort Sought in a Food Item May be Unhealthy-
-but sometimes necessary. Started to make a long list of all the reasons leading to this desire and changed my mind.
You fill in the blank _______________________________________________
I’d been thinking about a grilled cheese sandwich for weeks.
Pierogies Season- 3 Images
Dough filled pockets-
not limited to a single culture.
Let’s count the ways-
ravioli, empanada,
spanikopita in phyllo,
pelmeni, samosa, burekas,
and a pasty. Does strudel count?
I’m sure
you can think of more.
Meatless Fridays in Pittsburgh. It’s Lent. Last week in the Post-Gazette there was a list of fish fries all over the city and outskirts but let’s talk Pierogies. You drive by churches with signs out front (pierógi, pyrogy or perogi ) or you can buy them at Pierogies Plus or at the Polish Deli in the Strip. When I first moved here I had never eaten one. I watched Marianne’s mother, Olga make them from scratch. The boys loved eating them. And in time I started eating them, too. Then I wanted to try to make them. Marianne told me how to get the right potatoes and a certain cheese. I made them once for a Polish Christmas party at someone’s home. Last fall I saw Arleen make them at Christmas, by hand, parboil them and freeze them for the holiday.(see below) The whole concept of noodle/pasta dough filled with potatoes did not appeal to me but I was uninitiated. They can be filled with sauerkraut and other fillings but potato and cheese are the most popular. I am not sure how many I could eat in a sitting but the butter and onions really satisfy that urge for hearty meals with fat. One time I shipped a couple of dozen to Florida when the family lived there. Something my mother never cooked when I was growing up. At the baseball games they have Pierogi Races. No kidding. See below.
