Coconut Curry Pumpkin Pie

New pie recipes for next week's Thanksgiving dinner at the Craig's House.  Real pumpkin filling and coconut flakes baked in an all butter crust. Served with homemade whipped cream.

Two for the Price of One

It's Twins!

Dinner for Four (or Five)

While I'm working on new recipes of my own, I always love to try other pie recipes.  One of my favorite cooking blogs, 101 Cookbooks by Heidi Swanson has so many amazing recipes and I recently stumbled across her Sweet Potato Pot Pie recipe and had to try it.  I decided to make it the other night for my sister, who was in the middle of Law School midterms and had not had a home cooked meal in quite some time.  I pared it with my favorite green bean recipe which I acquired from my best friend's mom, Michele Craig, who made these beans for us for Thanksgiving dinner a couple years ago.  The meal ended up being super delicious so I would like to share both recipes with you.

Sweet Potato Pot Pie Recipe

3 tablespoons extra-virgin olive oil
1 medium white or yellow onion, chopped
3 cloves garlic, chopped
2 1/2 to 3 cups sweet potatoes, peeled and diced into 1/4-inch pieces
1/2 teaspoon salt (plus more to taste)
1 tablespoon adobo sauce from a can of chipotle chilies (or more to taste)
1 cup corn kernels, fresh or frozen
2 cups cold whole or low-fat milk
2 tablespoons cornstarch
1 box puff pastry dough (allow 20 to 30 minutes to thaw)
1 egg white

Preheat oven to 400 degrees.

In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt. Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender. Stir in the adobo sauce and corn.

In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot. Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes. Remove from heat and season with more salt to taste. Pour the filling into small ovenproof bowls, each three quarters full.

Cut a piece of puff pastry dough to fit over each bowl, with some overlap. Place the dough on the bowls and fold over the edge of the dish. Brush the dough lightly with egg white (this creates a golden crust).

Using a fork, poke a few holes in the top of each pie to allow steam to escape, and bake until the crusts are tall and deeply golden, about 15 minutes. Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.

Serves 4 as a main course.

* Because my boyfriend, my sister and I are all meat lovers, we added shredded chicken into the recipe but thinking back on it now, roasted chicken would have added so much more flavor.  Also take note that if you can not handle spicy foods, I would half the adobo sauce additon as it really heats up the dish.  I would not leave it out though, as it adds so much flavor to the recipe.  Because of the addition of the chicken and because I used small ramekins, we were able to get five individual servings out of this recipe.

Green Beans with Garlic Vinaigrette

Toast the almonds in a pie pan at 350° for 5 to 10 minutes. 
     Vinaigrette: 
     1/2 teaspoon grated lemon rind 
     1 tablespoon fresh lemon juice 
     2 teaspoons extravirgin olive oil 
     1 teaspoon Dijon mustard 
     1/2 teaspoon salt 
     1/4 teas poon freshly ground black pepper 
     2 garlic cloves, minced 
 
     Beans: 
     2 1/2 pounds green beans, trimmed 
     1/3 cup sliced almonds, toasted 
     1 tablespoon fresh thyme leaves 
To prepare vinaigrette, combine first 7 ingredients in a small bowl, stirring with a whisk.

To prepare beans, cook beans in a large pot of boiling water 4 minutes or until crisp-tender. Drain well. Place beans in a large bowl. Add lemon mixture; toss well to coat. Sprinkle with almonds and thyme.
Serving 12 

**This is my favorite green bean recipe because its super tasty but also because its is quick and simple to make.  You can start this recipe after the pies go in and have in done before they come back out.  This recipe only gets better as its rests though, so feel free to make it a day or two in advance as well.

Enjoy!

It's a Pie Off

This Thursday, Greenpoint Open Studios is throwing a Pie Bake-Off  at Diamond Bar on Franklin Ave in Brooklyn.  The Bake Off is free to enter and $10 gets you pie tasting and raffle tickets.  There all lots of great prizes donated from local businesses and a silent auction of work donated from GOS artists.  All proceeds go to help fund the GOS.  Check out the link to the event here.

I'll be entering my Sweet Balsamic Custard Pie and by the look of the pie entries so far, its gonna be a tough competition but either way its a win with a seemingly endless supply of pie and beer.  It should be fun so stop by if you can.  Judging starts at 7pm and the event goes till 10pm.

Wish me luck!

Pie vs. Cake

This video was sent to me by my friend Cara and it was so crazy I had to share it.

I have never had a hard time choosing between pie or cake, always pie, but if you are one of the many who can't make up your mind, maybe you should try this...

Sorry for the delay

It's been a hot summer but there has been very little heat coming from my kitchen.   The NewYorkTimes article about the Greenpoint Food Market, that came out this June, put an end to the market as we know it.  The Health Department got on the GFM's case about weekly licenses and using certified kitchens, which most sellers did not have.  The point of the market was to provide a platform for small businesses to share their creations with the public, without having to pay those exorbitant costs, which end up taking away from any possible profit.  I was barely making a profit before but enjoyed sharing my pies with the public but with these new rules, I would actually be going into the red.  Since these new requirements are in place, I will not be able to take part in the market anymore.  I will continue to work on new recipes, both savory and sweet, pushing for larger variety.  I am also working on getting my pies into small stores and markets around the city and am still taking online orders.

TheNewYorkTimes & SweetiePiesBrooklyn

Check out SweetiePiesBrooklyn on The New York Times website. 

The New York Times showed up at the May 22nd Greenpoint Food Market and interviewed some of its many vendors.  There is a video, which I am briefly shown in, and an article about the market featuring, my good friend and fellow baker, Fabiana Lee of La Tia Faby. Check them both out.

Video  / Article

A Picnic in the Park with Greenpoint Food Market

As Spring finally returns so does SweetiePiesBrooklyn.  I will be back this Saturday, May 22nd, from noon-5pm at the Greenpoint Food Market. The month off has given me a chance to work on several new pies which I will be debuting this weekend, my new Sweet Balsamic Custard Pie with a Graham Cracker Crust and my savory Country Ham, Gorgonzola and Fig Pie. Along with these new treats will be an oldie but goodie, my CranRaspberry Pie with a Brown Sugar Crumble.  Hope to see you there.

Success!

It has taken me over a year to perfect this pie but I finally succeeded last night. The newest pie on the SweetiePiesBrooklyn menu is Sweet Balsamic Custard Pie with a Graham Cracker Crust. It's topped with fresh strawberries.

Gamechangers Radio

The podcast I recorded a couple weeks ago is up and running, as of today.  Below is what Adrian Hopkins, Gamechanger's host, has to say about the new episode and a direct links to it. 

Check it out!

" With spring comes new weather (ideally), new energy, and new beginnings. In this spirit, I bring you the second episode of Gamechangers Radio, which focuses on entrepreneurship. Both of my guests - Victoria Bott of Sweetie Pies Brooklyn and Philip Blackett of Win/Win Redevelopment Corp. & MisterPotential.com - are young entrepreneurs who were pushed into new beginnings by the tough economy and have never looked back.

We focus on their journeys and the lessons that managing their own businesses/brands have taught them and pose the question: "do you have what it takes to be an entrepreneur?" Whether or not we decide to pursue our own businesses, there are some valuable takeaways when it comes to stepping boldly into the unknown and challenging ourselves to reject complacency. 

Jump over to http://bit.ly/gamechangers2 to check out the conversation, while enjoying the freshest music from Erykah Badu, J*Davey and more. "

SweetiePies Hits the Airwaves

Sorry for the delay in posting.  The beginning of spring brings a booked calender and little time for baking. While I have no new pies to post about yet, I did my very first podcast this weekend.  

A long time friend of mine, Adrian Hopkins, who I've know since elementary school back in Richmond, has just started his own podcast called Gamechangers Radio.  This was only his second episode and I feel honored to have been asked to participate.  His goal for the podcast is to showcase his friends as they take on their mid-20s and start to seriously think about their life goals and career paths, whether in "film, food, and finance".  For this episode, he asked his friend Philip Carrington Blackett, from Mister Potential and Win/Win Redevelopment Corp. and myself to discuss the ups and downs of starting up our own business.  I also baked a pie for the boys to eat on air.  Adrian pre-chose the Apple Pie with a Cheddar Crust and I must say they seemed to enjoy it, putting back over half a pie between the two of them.  I was very impressed.  The podcast should be up and running by next week and I will post again once its available for listening.

From left to right: Philip Blackett, Adrian Hopkins

Wheat Bread Recipe

This recipe turned out amazing. I was a bit nervous trying a whole wheat bread recipe.  If not mixed properly, wheat flour has a tendency to create a dense and dryer pie crust and I was worried I might end up having a similar issue with this bread.  It turned out even better than the white bread recipe though.  Bread flour makes all the difference.  

Ingredients

• 3 cups warm water
• 2 packages active dry yeast
• 2/3 cup honey (if you don't have honey, agave nectar works)
• 5 cups bread flour (this flour make all the difference)
• 5 tablespoons butter, melted
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 
  
• Directions

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Note:  If you are interested in making cinnamon raisin bread, before letting the dough rise for the last time, roll out the dough to the same length as the loaf pan and between an inch and a half inch thick.  Layer the dough with a generous amount of cinnamon and sugar, making sure to completely cover the entire surface. Then sprinkle with raisins, cran-raisins or nuts. Roll up the dough, pinching the edges closed, and place in loaf pan to rise. Bake at as directed.

Stir It 28 Haitian Relief Benefit

New York foodies have joined the Stir It 28 movement to raise funds to benefit Haiti's earthquake survivors. Stir It 28 brings together chefs, restaurateurs, home cooks, and food bloggers to “stir” up interest and activity for Haiti relief.

*100% of the proceeds from this month-long fundraising effort go directly to YELE Haiti & Share Our Strength.*


You can join other foodies this Sunday, February 21st from 4-7pm at the NYU Department of Nutrition, located at 35 w. 4th St., on the 10th floor, for food, drinks, door prizes and most importantly to help a good cause.  

Visit these sites for further information:  


http://www.foodgps.com/stir-it-28-stages-multi-city-haitian-relief-effort
http://www.facebook.com/event.php?eid=322161249781&index=1

A Food Affair

The Greenpoint Food Market is finally back after a month off and ready to kick start 2010 with a "Valentine's Day Extravaganza".  There will be tons of vendors (see list below), live music and even a kissing both so don't miss all the food and fun.  Come out to 129 Russell St on Saturday, February 13th, from noon to 5pm.  Hope to see you there.

A New Year, A New Pie

Prosciutto VA Country Ham, Fig and Gorgonzola Pie

I decided to replace the prosciutto with salt cured Virginia country ham since I was not happy with the flavor of the prosciutto, once it was cooked.  The result was delicious.  The very salty ham balanced nicely with the sweet figs and tangy gorgonzola. 

The only issue I seem to have now is figuring out an easier way of getting hold of this ham, which I had to order from Padow's, in Richmond, Virginia.  I was unable to find it anywhere in Manhattan or Brooklyn.  Sadly, I was informed, by several local butchers, that this ham is generally too salty for my Northern neighbor's taste-buds.  It's all in the way it's used.  Because this ham is so salty, it needs to be offset by something mild or sweet.  In Richmond, we use this ham most often to make ham biscuits, small sandwiches made of country ham placed on a buttered roll or biscuit.  Simple but delicious.

I hope to start selling this pie in the next month or two at the Greenpoint Food Market.

Sorry for the washed out pictures but I had 3 hungry roommates waiting for me to finish photographing the pie so they could dig in.

Homemade Granola

My friend, Cara gave me this recipe right before Christmas and it has quickly became my breakfast staple.  Not only is it easy to make but it tastes just as good or better than store-bought granola.

3 cups old-fashioned rolled oats

1 1/2 cups raw pistachios, hulled

1 cup raw pumpkin seeds, hulled

1 cup coconut chips

3/4 cup pure maple syrup

1/2 cup extra virgin olive oil

1/2 cup packed light brown sugar

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1. Preheat oven to 300 degrees. 

2. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. 

3. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

Yield: About 9 cups.

* I could not find raw pistachios this week, so I replaced them with raw almonds.  The mix turned out just as good.

** Since pure maple syrup is so expensive, I have been replacing it with equal amounts of agave nectar.

*** Maybe it's just my crappy oven, but the first time I made this recipe, the granola ended up burning after only about 20 min. at 300 degrees so now I bake the granola for about a half hour at 275 degrees, mixing several times before turning it up to 300 degrees to brown the oats.  Since every oven is different make sure to check the mix often.

**** My favorite way to eat the granola is with greek yogurt, some extra agave nectar and dried cranberries.  When I was visiting Cara, we ate it in soy milk, which I am not normally a fan of, but the added sweetness of the soy milk was really delicious with the granola and it kept its crunchiness. 

K&M Pie Contest 2010 addition

Come out to K&M on Saturday, January 23rd, at 6pm, for tons of awesome pies and to help support a great community program.  $5 will get you all the pie you want and the proceeds will go to 

bk farmyards

Check out this video to get an idea of what bk farmyards is all about.

http://www.bkfarmyards.blogspot.com/

Hope to see you at K&M!