Flash Back to 2009

My mother just forwarded me this article from The Insider Travel blog, written back in 2009, that I had never seen before.  Not sure the blog is still posting anymore but it was a nice write up so I thought I would share.

http://theinsider.travel.aol.com/2009/11/27/black-friday-pies-brooklyn-style/

Sista Dinner

It's been a while, a long while, but I am excited to start posting again.  2012 has brought a lot of changes to my life, all for the better, including a new job and a new apartment with a new, bigger kitchen. To make 2012 even better, my best friend (since preschool), Cara (who's blog Hair Peace, you should check out) just moved up to Brooklyn a month ago.  Since both of our sisters live in Brooklyn as well as my boyfriend's sister, Cara came up with the idea of a Sunday night dinner, where we invited everyone over for food and a chance to catch up with family.  Since our siblings will still love us no matter what, even if the food doesn't turn out delicious, it also seemed like the perfect opportunity to try new and more complicated dishes.  Last Sunday night was the first official Sister's Dinner at my new place.  The menu was as follows...


Cucumber raita, labneh yogurt dip and toasted sourdough bread for dipping
Bibb lettuce, fresh mint, basil, and chive  salad with a homemade ranch dressing
Moroccan style roasted vegetables

Curry pot pie with cauliflower and peas
Ginger mini cakes


And drinks included...
Golden storm sets - dark and stormy's using gold instead of black rum
Jengibre vinos - a take on red wine spritzers


The evening went amazingly, the food was delicious and I was even able to trick my sister, who at the age of 24 still hates all vegetables,  into eating cauliflower so a win/win for everyone.


Labneh Yogurt
Mix one cup greek yogurt, a half cup of chopped fresh mint leaves, a tbsp. of lemon juice and salt and pepper to taste.  
Note: Not only did we use it as a dip along side the Cucumber Raita but drizzled it over the Moroccan vegetables, which helped cut some of the heat.


Cucumber Raita
(Recipe from Everyday Food)
serves 4

2 English cucumbers, thinly sliced
2 tablespoons fresh lemon juice
1 1/2 teaspoons mustard seeds
1 1/2 cups low-fat plain yogurt
coarse salt and ground pepper

In a large bowl, combine cucumbers, lemon juice, mustard seeds, and yogurt. Season with salt and pepper and stir to combine. (To store, cover and refrigerate, up to 3 hours.) 


Buttermilk Dressing
I just winged this but the ingredients where as follows:


Buttermilk,
Greek yogurt
fresh chives
lemon juice
dried dill-weed
garlic salt
onion powder
salt and pepper


Curry Chicken Potpie 
(Recipe from Everyday Food)
serves 6 • active time: 45 min • total time: 1 3/4 hr + chilling

To make potpies ahead of time, let the filling cool, then assemble and freeze for up to 4 months. Bake at 425°, 1 1/4 hours (1 hour for small pies).

for the crust
1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
for the filling
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)1/2 head cauliflower, cut into florets
2 garlic cloves, minced
2 tablespoons curry powder 
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 cup frozen peas
coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)

1 Make crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
2 Preheat oven to 375°. Make filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
3 On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving. 


Moroccan Mint Roasted Vegetables
(Recipe from 101 Cookbooks blog)
Serves 4
Prep time: 5 min - Cook time: 15 min
1 lb / 16 oz / 450 g mix of potatoes, cauliflower, and a few radishes (save the tops)

1/2 teaspoon cinnamon

1 1/2 teaspoons dried mint

1/2 teaspoon red chile pepper flakes

1/2 teaspoon cumin seeds

1/2 teaspoon fine grain sea salt

1 teaspoon ground cumin

1 teaspoon ground ginger

4 tablespoons extra virgin olive oil

a squeeze of fresh lemon juice

toppings: fresh mint, toasted sesame and/or pumpkin seeds, plain yogurt (seasoned with a bit of salt)

1.Preheat your oven to 425F / 220C. Wash and dry the vegetables, then cut the potatoes and cauliflower into 1/4-inch thick slices/pieces. Trim and quarter the radishes, setting aside the green radish tops.

2.Place the dried mint, chile pepper flakes, cumin seeds, and salt in a mortar and pestle and pound a bit, long enough to somewhat break up the cumin seeds. Add the ground cumin, cinnamon, and ground ginger. After that, add the olive oil and stir until combined.

3.Place the potatoes, cauliflower, and radishes in a large bowl. Pour the spiced olive oil over the vegetables and toss gently but thoroughly - until everything is equally coated. Arrange in a single layer on a baking sheet. Bake for 15 minutes or until everything is cooked through.

4.Remove from the oven and serve on a platter topped with the radish greens, a squeeze of lemon and any/all of the other toppings. A fat dollop of salted yogurt really brings everything together.]

Gingerbread Mini Cakes
(Recipe from Everyday Food)
makes 18 • active time: 20 min • total time: 1 1/4 hr + cooling

These cakes were baked in cannelé molds, available at baking stores. They’re just as sweet made in muffin pans. You can also use a 5-by-9-inch loaf pan; bake 70 minutes.

1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for muffin cups
2 1/3 cups all-purpose flour (spooned and leveled), plus more for muffin cups
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
3/4 cup granulated sugar
1 cup pure pumpkin purée
1/2 cup unsulfured molasses
2 large eggs, lightly beaten
1/2 cup buttermilk
1 cup confectioners’ sugar, sifted

1 Preheat oven to 350°. Butter and flour 18 standard muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt. In a medium bowl, beat granulated sugar and butter with a wooden spoon until light and fluffy, about 3 minutes. Whisk in pumpkin purée until smooth, then whisk in molasses, eggs, and buttermilk. Add to flour mixture in 3 additions, stirring well to combine.
2 Divide batter among muffin cups. Bake until puffed and set, 35 minutes, rotating pans halfway through. Let cool completely in pans on wire racks.
3 Whisk together confectioners’ sugar and 2 tablespoons water. Spoon over muffins and let glaze set, about 15 minutes, before serving. (Refrigerate in an airtight container, up to 1 week.) 

Triple Threat

Had to share pictures of this amazing cake my roommate made me for my birthday.  This cake might look spectacular from the outside but it does not prepare you for the three layers of ridiculousness that hide beneath the homemade peanut butter icing topped with snicker crumbs. 

First Layer: Chocolate Brownie

Second Layer: Chocolate Cake

Third Layer: Rise Krispie Treats

Thanks Bitty!

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.