Search
Recent Posts
- Brussels Sprouts Braised in Red Wine with Bacon and Lentils
- Menu for Hope 6
- My Waldorf Salad: a new twist on an old classic
- Cracking the Cranberry Roll Code
- Spicy Tomato Salsa
- Salade des Landes Anglaises
- An English Salade Niçoise
- Sweet Corn Soup: the Midwest in a Bowl
- Sausage and Sweet Corn Risotto
- In defense of the humble zucchini
Powered by
Movable Type 3.35
Movable Type 3.35
Interesting recipe, Barrett! I've only ever seen that kind of a pie crust (crumbs and shortening) in cheesecake recipes before. I might have to give it a try. Your pie dish looks fairly deep - how big does it need to be?
Posted by: Meg in Paris | March 17, 2004 2:58 AM
It's not that deep. Maybe 1" or so. I'm pretty sure it's a standard 9" pie plate.
I was surprised at how well the crust holds together. Butter is a good binder, but behold the power of cheese.
Posted by: Barrett | March 17, 2004 7:17 AM
Ooooh! That look delicious! It looks just right for dinner during the last winter storm of the season. I'll have to try it.
Posted by: ladygoat | March 17, 2004 8:00 PM
By the way, Barrett, did you grate your own nutmeg - the charming inexpensive wedding present I gave you? I'll bet that was the "love" that leavened your pie...
Posted by: Meg in Paris | March 19, 2004 10:54 AM
I did, in fact. I'm using a much larger grater though, since the one that came in the jar is crap. The nutmeg itself (from a nut named Meg) is very nice.
Posted by: Barrett | March 19, 2004 7:11 PM
I use the ones that come with the nutmeg with no difficulty. Wimp.
Posted by: Meg in Paris | March 22, 2004 11:27 AM
Nutmeg underuser.
Posted by: barrett | March 22, 2004 6:24 PM
Made this last night for no meat monday...it was awesome. Thanks for the recipe.
Posted by: Florida Gal | August 17, 2010 3:40 PM