Monthly Archives: October 2013

Summer Garden Pie

  • 3 large tomatoes, peeled, seeded, and sliced $
  • 1 teaspoon salt, divided $
  • 1/2 (15-ounce) package refrigerated piecrusts $
  • 4 bacon slices $
  • 3 medium-size sweet onions, halved and thinly sliced$
  • 1 cup (4 ounces) shredded sharp Cheddar cheese $
  • 1 cup mayonnaise $
  • 1/4 teaspoon pepper
  • 1/3 cup grated Parmesan cheese $
  • 2 tablespoons fine, dry breadcrumbs
  1. place tomato slices on paper towels, and sprinkle with 1/2 teaspoon salt; let stand 30 minutes.
  2. Unfold piecrust, and fit into a 9-inch deep-dish pieplate. Fold edges of piecrust under, and crimp. Line with aluminum foil, and fill with pie weights or dried beans.
  3. Bake at 425° for 10 to 12 minutes or until lightly browned. Remove pie weights and foil.
  4. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.
  5. Sauté onion in hot drippings in skillet over medium-high heat 8 to 10 minutes or until tender. Spoon onion over prepared piecrust, and top with tomato slices.
  6. Stir together Cheddar cheese, mayonnaise, pepper, and remaining 1/2 teaspoon salt. Spread mixture over tomato slices. Combine Parmesan cheese and breadcrumbs; sprinkle over top.
  7. Bake at 350° for 30 minutes or until golden. Let stand 5 minutes before serving. Sprinkle with bacon.

Butternut Squash Soup with Apple &Bacon

8 slices bacon, cut crosswise into 1/4-inch strips
2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (to yield about 6 cups)
1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (to yield about 1 cup)
1-1/2 Tbs. finely chopped fresh sage leaves
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 cups homemade or low-salt chicken or vegetable broth
Serves 6-7
Yields about 6-1/2 to 7 cups.
Make the menu:
An Intimate Thanksgiving for Four
by Jill Hough
from Fine Cooking
Issue 74