amanda_pennsylvania
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Everyone should make pie tomorrow for National Pi Day (3.14)!
- Thread starter amanda_pennsylvania
- Start date
steve2-in-la
Well-known member
They'll tell you pi r squared but in my experience, pie are round. What the !?
heather_in_sf
Well-known member
I made a "pi" today, a BLT pizza, but it's bacon-Leeks-tomato and boy was it good!
I'm eating "linner" again, my main meal at around 3/4 pm that way I can have dessert at 7 and not feel the least bit guilty!
Anyway, about the pizza, it was terrific. I sauteed half of the largest leek I've ever seen on the planet with about 4 slices of diced bacon until everything was browned and caramelized and spread this on the pizza dough. Then came the mozzarella, I made a mistake at TJ's and bought burratta which has a cream filling in it, which was actually great on the pizza but a bit more cheesy goo than I'm used to - but wonderful! It was buffalo burratta, yum. For the tomatoes I used a batch of heirloom cherry tomatoes, green, orange, yello and red, sliced in half. So wonderful!
So, happy Pi day everyone!
http://farm4.static.flickr.com/3607/3355045218_e08fb72f17.jpg
I'm eating "linner" again, my main meal at around 3/4 pm that way I can have dessert at 7 and not feel the least bit guilty!
Anyway, about the pizza, it was terrific. I sauteed half of the largest leek I've ever seen on the planet with about 4 slices of diced bacon until everything was browned and caramelized and spread this on the pizza dough. Then came the mozzarella, I made a mistake at TJ's and bought burratta which has a cream filling in it, which was actually great on the pizza but a bit more cheesy goo than I'm used to - but wonderful! It was buffalo burratta, yum. For the tomatoes I used a batch of heirloom cherry tomatoes, green, orange, yello and red, sliced in half. So wonderful!
So, happy Pi day everyone!
http://farm4.static.flickr.com/3607/3355045218_e08fb72f17.jpg
lana-in-fl
Well-known member
My students just look at me blankly when I say this (I teach 6th gr math)
lana-in-fl
Well-known member
link to pi day songs for other math teachers here
Listen to a rap about reciting Pi., or here is another version with different images - the digits of pi receding into space. Here is the other song - the
I just love the last one, and surprisingly, my students did as well.
Listen to a rap about reciting Pi., or here is another version with different images - the digits of pi receding into space. Here is the other song - the
amanda_pennsylvania
Well-known member
I will send these to my friend who teaches math. She even has Pi earrings.
Heather, that looks and sounds fantastic! I bought some of that burratta,
and I'm ashamed to say it migrated to the back of the fridge and went off before I could try it. smileys/frown.gif
Did you get the leeks at the Farmer's Market? I'm having a tough time finding them here in the "regular" market.
and I'm ashamed to say it migrated to the back of the fridge and went off before I could try it. smileys/frown.gif
Did you get the leeks at the Farmer's Market? I'm having a tough time finding them here in the "regular" market.
Here's a yummy pasta dish if you have any leftover burrata.
Fusilli with Spinach, Lemon, Toasted Almonds and Burrata
Pasta:
1 pound fusilli (spiral-shaped pasta)
1 Tablespoon kosher salt
2 Tablespoons (1/4 stick) butter
1/3 cup olive oil
2 large garlic cloves, minced
1 teaspoon finely-grated lemon zest
1/4 cup lemon juice (3-4 lemons)
4 cups of fresh baby spinach
3/4 cup slivered almonds, toasted for 10 minutes at 325ºF
1 1/2 teaspoon kosher salt
1/4 teaspoon freshly-ground pepper
1 pound burrata cheese, cut into 1/2-inch chunks (can substitute fresh mozzarella)
Pasta: Cook pasta in large pot of boiling salted water until tender but still firm to bite (al dente), stirring occasionally.
Sauce: Melt butter with oil in heavy large sauté pan over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon zest.
Assembly/Serving: Drain pasta; transfer to a large mixing bowl. Place spinach and almonds on top of hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, add salt and pepper, and serve.
Makes 10 servings as a first course
Pat’s notes: Verrry good. Is also great with feta cheese in place of the burrata, and pine nuts instead of almonds.
Fusilli with Spinach, Lemon, Toasted Almonds and Burrata
Pasta:
1 pound fusilli (spiral-shaped pasta)
1 Tablespoon kosher salt
2 Tablespoons (1/4 stick) butter
1/3 cup olive oil
2 large garlic cloves, minced
1 teaspoon finely-grated lemon zest
1/4 cup lemon juice (3-4 lemons)
4 cups of fresh baby spinach
3/4 cup slivered almonds, toasted for 10 minutes at 325ºF
1 1/2 teaspoon kosher salt
1/4 teaspoon freshly-ground pepper
1 pound burrata cheese, cut into 1/2-inch chunks (can substitute fresh mozzarella)
Pasta: Cook pasta in large pot of boiling salted water until tender but still firm to bite (al dente), stirring occasionally.
Sauce: Melt butter with oil in heavy large sauté pan over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon zest.
Assembly/Serving: Drain pasta; transfer to a large mixing bowl. Place spinach and almonds on top of hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, add salt and pepper, and serve.
Makes 10 servings as a first course
Pat’s notes: Verrry good. Is also great with feta cheese in place of the burrata, and pine nuts instead of almonds.
heather_in_sf
Well-known member
This leek was from a local organic produce mart, it was as big around as my wrist
or maybe bigger and it was as long as my tibia (and I have long legs! Godzillaleek... The thinly sliced half filled my 10" Caphalon Everday pan.
So tender and tasty through, I'm wondering what to do with the other half and am thinking of using it in a bean dish tomorrow. I KNOW - I said no more beans for a while but I have these great flajolets from the farmers market and I've been dreaming of my bean salad with lemon tarragon vinagrette. mmmm
or maybe bigger and it was as long as my tibia (and I have long legs! Godzillaleek... The thinly sliced half filled my 10" Caphalon Everday pan.
So tender and tasty through, I'm wondering what to do with the other half and am thinking of using it in a bean dish tomorrow. I KNOW - I said no more beans for a while but I have these great flajolets from the farmers market and I've been dreaming of my bean salad with lemon tarragon vinagrette. mmmm
heather_in_sf
Well-known member
Oh Pat, this sounds amazing! I would love to make this next week,
I have a guest coming for the SF Chocolate Salon - a massive chocolate tasting event - and think a nice healthy pasta dish would be perfect after all that chocolate!
I have a guest coming for the SF Chocolate Salon - a massive chocolate tasting event - and think a nice healthy pasta dish would be perfect after all that chocolate!