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Below are the 16 most recent journal entries recorded in Pie-Off's LiveJournal:

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Monday, April 12th, 2010
10:33 pm
Pie wins
The Cake vs. Pie tournament has concluded; pie won, but it did so under very dubious circumstances, as the ultimate winner was cheesecake.
Friday, March 19th, 2010
3:27 pm
Wednesday, October 15th, 2008
7:04 am
Pie Off - Almost imminent
Hello lovely people - this is your 10 day warning, the pie off will take place on October 25th. May your pastry be easily rollable and your fillings divine. See you there.

Will you be the one to take serial pie-monger aca's sticky crown? I think he probably hopes you are.

Double Chocolate - Done

Details can be found here.
Tuesday, September 23rd, 2008
11:27 am
Pie-Off VI (really VII, but shh) - RSVP
Hello lovely people.
If you are coming to the pie-off, please could you RSVP on the previous post.
Tuesday, September 9th, 2008
2:36 pm
A Pie-off you say?
This is the inaugural floating of a date. Mark your diaries for Saturday October 25th, the potential date for Pie-off VI - Subtitle to be announced when one is thought of.

Here is a picture of a pie to tide you over in the meantime:

Rabbit pie - done

You may now continue your respective days.
Sunday, February 3rd, 2008
4:35 pm
Pi Day Blog Event
Over on IMBB, an announcement for a Pi Day (March 14th) pie blog event. Homemade pastry a requirement. Tarts permitted.
Thursday, January 24th, 2008
11:02 am
Social food-networking
Anyone seen this?

Searching for "pie" returns only raisin , cottage and cheese and potato pies. And only one of those is actually a pie!

I think we have a duty to spread enlightenment.
Wednesday, August 29th, 2007
10:52 pm
This is a funny story: Cephalopod Surprise. It may not meet the strict definition of pie, but I think it would deserve some kind of Pie-Off award for originality.
Tuesday, May 8th, 2007
12:30 am
Sunday, March 4th, 2007
11:47 pm
The cult is spreading...
I'm not sure what the usual protocol is, but can my dear friend qatsi join the Pie-Off Collective please? He is a fine gentleman, an excellent cook and a true Friend of Pie.
Tuesday, January 23rd, 2007
11:33 pm
Lasagne Pie
I'm not going to post the recipe for this because everyone knows how to make lasagne. Making a Lasagne Pie just involves making a lasagne with pasta on the bottom and top. The ragu was my modified version of Heston Blumenthal's "I hate you" bolognaise recipe, as previously described by me here. The bechemal was a simple roux sauce, knocked up in a couple of minutes as totherme patiently waited for his turn with the kitchen. The pasta was a straightforward egg pasta recipe: Strong White flour (12oz) bound with eggs (as many as required; one extra yolk added for every two whole eggs) and nothing else, kneaded for five minutes, rested briefly and then rolled out with lots of plain flour. The only thing to remember is that unlike normal shortcrust, you must grease the pie dish before putting the past(a)ry in.
10:43 pm
Eliza Acton's Modern Rabbit Pie
Eliza Acton's Modern Rabbit Pie (c.1845)
1. Before, 2. After

Recipe (to fill my little 9"ish pie dish)
Shortcrust pastry (I do 1:1:4 proportions of butter, lard and flour)
Sausage meat (6 sausages worth)
Rabbit (1 jointed and boned)
Flour for dredging
Egg yolk for washing

Cut the rabbit into smallish pieces, having removed any bones, and then dump it into some flour seasoned with salt, pepper, cayenne, ground blade mace and freshly grated nutmeg. Roll out your pastry and line the bottom of the pie dish. Put in a layer of sausage meat, then rabbit, then sausage and so on until the pie is full. Put on a lid, cut a steam hole in the top and cover in silver foil. Cook for 1.5 hours, remove from the oven, take off the silver foil, wash the top with a beaten egg yolk and then put it back uncovered until golden - about 15-30 minutes.

Serve cold with mustard and pickles. Not that I remembered the mustard and pickles at the pie-off. I have a craving for cornichons now, which can't be good.
9:34 pm
Meze Pi(e)
This recipe is long and involved. Sorry!

7:31 pm
chocolate orange roulade
I stole the recipe off the BBC Food website, then screwed around with it somewhat.

First, grease and line a swiss roll tin, and preheat the oven to gas mark 4.  Melt nearly 2 bars (6oz) of Maya Gold chocolate over a pan of water.  While you're waiting for them to melt, sieve 2 tbsp of cocoa.  Check the oven.  Realise that on this oven, gas mark 4 is nothing like 180C or 350F.  Turn the oven down.  Place 6oz caster sugar and the yolks of 6 eggs in a big bowl, with the whites in another bowl.  Whisk the sugar and yolks until "light and creamy".  Wonder whether the sugar crystals should have dissolved.  Whisk some more.  Decide that maybe it'll be ok once the chocolate's added.  Panic slightly.  Pour in the chocolate and stir until well mixed.  Note that the mixture still makes crunchy sounds.  Decide that the whites will fix it.  Panic some more.  Turn the oven down again.  Wash the whisk blades so you can whisk the egg whites.  Do so.  Note that they are not becoming stiff.  Panic.  Suddenly notice that they're getting stiff and panic that they might have also got dry.  They haven't.  Phew.  Stir a large spoonful into the chocolate mix, which has now solidified considerably.  More panicking.  Pour the rest of the egg white in and fold as gently as you dare until it's all mixed.  Pour into tin.  Check oven.  Turn it up a bit.  Put tin into oven.  Relax slightly.  Start tidying up.  Notice the cocoa you should have added after the egg whites.  Look in the oven.  Swear.   Panic.
Leave roulade in oven for 20 minutes, checking obsessively about every 2 minutes.  Remove.  Worry that it looks wierd.  Meh.
Read instructions.  "leave in the tin and place a cooling rack over the cake, being careful not to touch the cake".  Realise you don't have a cooling rack big enough.  "Place a clean damp tea towel on top of the rack".  Find clean pre-dampened tea towel.  Suspend on boxes of juice.  Spot it sinking onto the cake.  Panic.  Find two cooling racks, and place them on top of margarine tubs surrounding cake.  Find new tea towel, dampen, and place over.  Clean old tea towel, redampen and put it on top, just to be sure.  Threaten housemates with terrible fates if they so much as breath near the wobbly contraption.  Panic some more.  Give up and go to bed.
Next morning, whip 10 floz double cream until it just holds it's shape.  Add zest of 2 oranges.  Throw cocoa from last night in too.  Swear as cream solidifies around cocoa.  Add more cream and whip.  Repeat until you've had enough.  Turn roulade (which now looks less cooked than when it came out of the oven) onto icing-sugared paper.  Try to spread cream onto roulade.  Give up.  Splodge cream onto roulade.  Give up caring about the recipe.  Roll roulade, put in tupperware (protected by last night's now dry tea towels).  Take to pie-off.
10:00 am
Parental Visitation Co-Out Cookies
Here is possibly the easiest, quickest and most stress relieving cookie recipe ever.

Put two 100g bars of Green & Blacks chocolate in a plastic bag (I made one batch with Mayan Gold and one batch with ordinary dark, I think the Mayan Gold work slightly better) and beat with a rolling pin until you feel better (and the chocolate is reasonably broken up).

Cream together 75g margarine and 75g soft brown sugar. Beat in 1 medium sized egg. Try to add 1 teaspoon of vanilla essence and realise that in the pre-parental visitation clear up you threw it out as being 2 years out of date and have not replaced it yet.

Mix in bashed chocolate. Add 150g self raising flour. It looks like far too much, but if you keep mixing it does usually work ok. Put dollops of mixture onto greased baking trays, but beware, once heated they will spread, so keep the dollops quite thick.

Cook at 180 degrees C for between 10 and 15 minutes if you have a sensible oven, or between 15 and 20 minutes if you have an oven with a door that doesn't close properly and a broken thermostat.

Cool on a wire rack.
Sunday, January 21st, 2007
11:07 pm
Pie Off Piccies
Pictures of all of today's entries can be found here. Here's a little montage:

LJ Pie Off V - The Mmm Pie Strikes Back

And for your delectation, the work of the new piemaster, aca:

Double Chocolate Pie
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