art and pie
Oct. 12th, 2005 10:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
aimeekittyI made a potatoe pie. With fresh garlic, leekes, heavy cream and stuff. and it was good. OMG. I've succeeded as a stereotypical female. Also,:
I arted.
and... I got on the bike (GASP!) weight is 180 though which is just horrible.
I arted.and... I got on the bike (GASP!) weight is 180 though which is just horrible.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2005-10-13 05:50 am (UTC)(no subject)
Date: 2005-10-13 05:51 am (UTC)Recipe
Date: 2005-10-13 06:55 pm (UTC)Serves 6
3 Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds
Coarse salt
1 cup heavy cream
5 cloves garlic, crushed with the flat side of a large knife
1/2 teaspoon freshly grated nutmeg
Freshly ground pepper
2 tablespoons unsalted butter
1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
1/4 cup chopped fresh flat-leaf parsley
1 large egg yolk
1 package (14 ounces) frozen puff pastry (such as Dufour), thawed
All-purpose flour, for work surface
1 1/2 cups grated Comté or Gruyère cheese
1. Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.
2. Bring 3/4 cup plus 3 tablespoons cream, the garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook mixture until reduced by half. Season with salt and pepper; set aside.
3. Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper. Set aside.
4. Preheat oven to 400°. Whisk egg yolk and remaining tablespoon cream in a small bowl; set aside. Divide puff pastry on a lightly floured surface into two 6-by- 13-inch rectangles. Set 1 rectangle on a baking sheet lined with parchment paper. Add half of the potatoes, leaving a 1/2-inch border all around and overlapping potatoes slightly. Top with half of the leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leeks, and cheese. Brush edges of dough with egg wash. Cover with remaining dough rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash. Refrigerate until cold, about 30 minutes.
5. Bake pie until golden brown and puffy, about 35 minutes. Remove from oven. Pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.
(no subject)
Date: 2005-10-13 05:54 am (UTC)(no subject)
Date: 2005-10-13 06:49 am (UTC)(no subject)
Date: 2005-10-13 06:59 am (UTC)(no subject)
Date: 2005-10-13 07:55 am (UTC)how does one make a potato pie? =O.....
(no subject)
Date: 2005-10-13 07:55 am (UTC)Also, where do you live in Cali? How far away is it from Torrance? When I am in Cali this weekend I will be staying with friends in Long Beach and my interview with Volks is at some Marriot in Torrance (just found that out. Very *squee*) Maybe we could meet up or something while I am there.
(no subject)
Date: 2005-10-13 01:58 pm (UTC)Torrance is erm... maybe an hour or two?
(no subject)
Date: 2005-10-13 04:40 pm (UTC)(no subject)
Date: 2005-10-13 08:08 am (UTC)(no subject)
Date: 2005-10-13 08:35 am (UTC)The photo makes me feel like to get some frozen pie crust on my way to home today.
(no subject)
Date: 2005-10-13 01:03 pm (UTC)(no subject)
Date: 2005-10-13 06:19 pm (UTC)(no subject)
Date: 2005-10-13 10:52 pm (UTC)I got on the bike (GASP!) weight is 180 though which is just horrible.
Compared to me, that's actually pretty good. I'm only 5'5", but I weigh 180 lbs, EEP XP!
(no subject)
Date: 2005-10-14 01:19 am (UTC)(no subject)
Date: 2005-10-14 06:31 pm (UTC)No worries ^^;! From the pictures I've seen of you though, you look great 8D!
(no subject)
Date: 2005-10-24 04:55 am (UTC)(no subject)
Date: 2005-10-20 01:40 am (UTC)sorry about how random i am. ^^''
I also want to know where on earth you found those adoreable emoticons for your livejournal. neko-chan desu!
(no subject)
Date: 2005-10-20 03:24 am (UTC)(no subject)
Date: 2005-10-21 12:56 am (UTC)anyway. mind if i add you? ^-^ i don't use Live Journal as much as my Greatest Journal, but now and then i try to make as many posts as i can. (hey, that kind of rhymed... xD)