Friday, March 24, 2017

What I've been cooking

Chocolate Fudge Pie in the oven.
Last week I wrote about pie for Pi Day (here: Pi Day Discovery and Zingerman's Pie). This week, I tried the recipe for Cruchon's Fudge Pie that was in that post. This recipe, which I found online, didn't specify what size pie was intended. Fortunately, I guessed that the original proportions were for a large pie, so I scaled down for the small pie (7" or 8") illustrated above. The texture of the fudge filling was very nice, and it tasted quite good.

Browning potatoes & carrots for corned beef hash.
Corned beef hash made from the Saint Patrick's Day corned beef, browned onions, hash brown potatoes, and a few carrots.

One more corned beef dinner: sandwiches with turkey, corned beef, and cole slaw on Zingerman's bread.
The slaw ingredients were chopped cabbage, grated carrots & ginger root, mayo, keffir, a dash of hot sauce, & caraway seed.

I rarely write up the meals that we eat on an everyday basis. This week I decided to describe some of the simple meals we ate. Two of our dinners were salmon broiled on skewers with portobello mushroom quarters one night, and broiled flank steak with heart-of-palm salad including olives, lettuce, and cherry tomatoes on another night. The best lunch I made consisted of a tabbouleh salad containing parsley, bulgar, tomatoes, lemon juice, and olive oil (recipe amalgamated from several online sources) and home-made hummus from chickpeas, tahini, and Trader Joe's pickled red peppers.


The Mistress of the Dark said...

The hash looks fabulous!

nishitak said...

That chocolate fudge pie looks yum!

Beth F said...

Yummy week!!

Deb in Hawaii said...

It sounds like you have had quite a delicious week. The pie looks very fudgy. ;-)