I made quite a few pies Tuesday night and forgot to photograph them due to the excitement in the room. A particularly good one was the pumpkin with red and yellow tomatoes and green peppers and it was dairy free as a special request, it was colorful and tasty, in fact it is something I would not have normally made but definitely something I would make again.
One pie I did remember to document was the one with cured salmon, goat cheese and truffle oil. This pie was light and rich and with its strong flavors this was a favorite.
11 comments:
Awwwww...that looks so good and to think I had a boring turkey wrap tonight, well it had Moroccan mustard and heirloom tomatoes on it :)
yuk
chef e: what is morrocan mustard?
beth: death by salmon.....
oh my goodness! Salmon! That's innovative and delicious. Tavo would go cuckoo for that.
Tried salmon in an omlette once, and didn't like it. On a designer pizza- I bet that would work like mad...
mmm, When u mention seafood am in :)
Whats the difference between pie and pizza? If there is any.. Those pies looks like pizza's to me.. and they look very tasty!
tavolini: well tavo knows where its at then!
buff: salmon is a strong flavor for eggs but with mind you better use the truffle oil sparingly
ramya: another good pizza is clam......mmmmmmm now I want some
anette: no difference - I think the full name for pizza is 'pizza pie' or not I dont know? "When the moon hits your eye like a big pizza pie, that amore"
How do you come up with this stuff? I could never be so culinarily creative!
Y'know, it took me all dam day to figure out that you must mean pizza! I think sweet when I think pie! Which shows you just how italian I'm NOT.
A mustard I make out of seasonings and blend my own- I will send you the recipe, I coat Lamb with it and fix it for Thanksgiving each year.
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