The weather starts to cool, and we turn to foods golden with fat and butter.
My experiments with pies, quiches, and pie crusts this year have turned out lovely--though I still stink at making a gorgeous, decorated edge. I'm sticking to the "squish it and hatch it with a fork" method lately.
Evidently I'm not the only one who's been interested in making warm, rich, tasty foods this fall. The New York Times had an article today on making the perfect pie crust. They suggest suet--aka, cow lard. The best pies, popular opinion believes, are made from a combination of lard and butter. Me? I think I'll just stick with the sweet cream variety.
Here's the article: "Heaven in a Pie Pan."
Wednesday, November 15, 2006