(Recipe follows)You'll understand what mean if you don't have an actual digital set, or don't have cable - we have to get something soon, some channels are weaker than others and I guess they "pixelize" (freeze and then stutter) when they are weak.
Anyway, has anyone ever noticed that every single scene has only green, orange, and shades of tan? Very surreal looking, and I finally figured out why.
Marilyn, did you know it was back on? I think it is only on for 3 more episodes though. Post note: nope, tonight was the last episode. Ended as wierd as it started!
To make this a frc, I'll post a recipe from the now-closed Pie Hole (somehow I have a feeling Ned and Chuck took some shortcuts here):
Pear Pie with Gruyere Baked into the Crust
Gruyere Pie Dough (see below)
3-4 pears, peeled and thinly sliced
3 tablespoons balsamic vinegar
4 tablespoons sugar
1 pinch grated nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 cup blueberries
1 teaspoon flour
1 1/2 cups pound cake, cubed
1 egg beaten with 1 tablespoon water
1/2 teaspoon sugar
2 tablespoons butter, diced
Preheat oven to 400F. Peel, core and slice the pears. Set a large cast-iron skillet over medium heat and toss in the pears. Let the pears cook until they start to give up some of their liquid (about 3 minutes).
Add balsamic vinegar and toss to coat; let sit for another minute. Add sugar and cook pears until they’ve softened (about 5-10 minutes, depending on the thickness of your pear slices).
Once the pears are cooked, turn the heat down low and add the cinnamon, nutmeg and butter. Stir until the butter melts then remove from heat. Place filling in a large bowl and fold in the blueberries. Add flour and stir until well-combined and let cool to room temperature.
While the filling cools, make the pie crust (see below) and place 2 pie tins in the freezer. When filling is cool and the pie crust is made and pressed into a pie pan, add the cubes of pound cake to the pie crust and spread it evenly out. Pour the cooled filling over the top and (again) spread it out over the pie. Dot the diced butter over the filling.
Place the top sheet of dough over the filling and crimp the sides together. With a sharp knife, make 3 slits across the center of the pie. Beat egg and water together and brush mixture over the top of the dough.
Sprinkle sugar, then the cheese, over pie dough. Place pie in middle rack of oven and bake for about 10-15 minutes. If the dough is browned already, cover loosely with tinfoil and continue baking for another 15-20 minutes. Remove from oven and let cool to room temperature before serving. Best eaten slightly warm with a big scoop of ice cream on top.
Gruyere Pie Crust:
2 1/2 cups flour
1/2 cup stone ground cornmeal
3 tablespoons sugar
1 teaspoon kosher salt
8 ounces (2 sticks) unsalted butter, diced and frozen
3 tablespoons apple juice concentrate
2 tablespoons cold water
1/2 cup Gruyere cheese, grated
Combine flour, cornmeal, sugar, and salt in a food processor. Pulse to combine. Process 1/2 stick of butter together with dry ingredients until butter is completely incorporated.
Add the remaining butter in batches and pulse a maximum of 3 times per batch. You want to end up with chunky flour. Remove mixture to a large mixing bowl.
Combine apple juice concentrate (adds flavor and sugar) with water and place in spritz bottle. Spritz the whole top of the flour mixture and using a rubber spatula, fold the liquid in. Continue doing this until the dough sticks together and binds, but is still very dry. You want as little liquid as possible in this, only usingabout 3 tablespoons of the apple juice mixture.
Wrap dough tightly in parchment or plastic wrap and place in refrigerator for about 2 hours. Remove and let come to room temparature.
Cut dough in half and roll out dough to a 9" circle (or whatever size your pie tins are).
Remove your tins from the freezer and place one on the center of your rolled-out dough.
Slide spatula (or your hand) underneath the dough and your other hand in the pie tin and flip the dough over so it’s resting on the “wrong” side of the pie tin. Place other pie tin over the dough and flip upright; trim.
Roll out other half of dough for top crust.
Anyway, has anyone ever noticed that every single scene has only green, orange, and shades of tan? Very surreal looking, and I finally figured out why.
Marilyn, did you know it was back on? I think it is only on for 3 more episodes though. Post note: nope, tonight was the last episode. Ended as wierd as it started!
To make this a frc, I'll post a recipe from the now-closed Pie Hole (somehow I have a feeling Ned and Chuck took some shortcuts here):
Pear Pie with Gruyere Baked into the Crust
Gruyere Pie Dough (see below)
3-4 pears, peeled and thinly sliced
3 tablespoons balsamic vinegar
4 tablespoons sugar
1 pinch grated nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 cup blueberries
1 teaspoon flour
1 1/2 cups pound cake, cubed
1 egg beaten with 1 tablespoon water
1/2 teaspoon sugar
2 tablespoons butter, diced
Preheat oven to 400F. Peel, core and slice the pears. Set a large cast-iron skillet over medium heat and toss in the pears. Let the pears cook until they start to give up some of their liquid (about 3 minutes).
Add balsamic vinegar and toss to coat; let sit for another minute. Add sugar and cook pears until they’ve softened (about 5-10 minutes, depending on the thickness of your pear slices).
Once the pears are cooked, turn the heat down low and add the cinnamon, nutmeg and butter. Stir until the butter melts then remove from heat. Place filling in a large bowl and fold in the blueberries. Add flour and stir until well-combined and let cool to room temperature.
While the filling cools, make the pie crust (see below) and place 2 pie tins in the freezer. When filling is cool and the pie crust is made and pressed into a pie pan, add the cubes of pound cake to the pie crust and spread it evenly out. Pour the cooled filling over the top and (again) spread it out over the pie. Dot the diced butter over the filling.
Place the top sheet of dough over the filling and crimp the sides together. With a sharp knife, make 3 slits across the center of the pie. Beat egg and water together and brush mixture over the top of the dough.
Sprinkle sugar, then the cheese, over pie dough. Place pie in middle rack of oven and bake for about 10-15 minutes. If the dough is browned already, cover loosely with tinfoil and continue baking for another 15-20 minutes. Remove from oven and let cool to room temperature before serving. Best eaten slightly warm with a big scoop of ice cream on top.
Gruyere Pie Crust:
2 1/2 cups flour
1/2 cup stone ground cornmeal
3 tablespoons sugar
1 teaspoon kosher salt
8 ounces (2 sticks) unsalted butter, diced and frozen
3 tablespoons apple juice concentrate
2 tablespoons cold water
1/2 cup Gruyere cheese, grated
Combine flour, cornmeal, sugar, and salt in a food processor. Pulse to combine. Process 1/2 stick of butter together with dry ingredients until butter is completely incorporated.
Add the remaining butter in batches and pulse a maximum of 3 times per batch. You want to end up with chunky flour. Remove mixture to a large mixing bowl.
Combine apple juice concentrate (adds flavor and sugar) with water and place in spritz bottle. Spritz the whole top of the flour mixture and using a rubber spatula, fold the liquid in. Continue doing this until the dough sticks together and binds, but is still very dry. You want as little liquid as possible in this, only usingabout 3 tablespoons of the apple juice mixture.
Wrap dough tightly in parchment or plastic wrap and place in refrigerator for about 2 hours. Remove and let come to room temparature.
Cut dough in half and roll out dough to a 9" circle (or whatever size your pie tins are).
Remove your tins from the freezer and place one on the center of your rolled-out dough.
Slide spatula (or your hand) underneath the dough and your other hand in the pie tin and flip the dough over so it’s resting on the “wrong” side of the pie tin. Place other pie tin over the dough and flip upright; trim.
Roll out other half of dough for top crust.