People Like Pie
From ancient empires to modern America, pie has been right at the table, witness to it all. Savory or sweet, learn how to make it, where it comes from and the people behind the pie throughout history and around the world.
Pâte Brisée made in the Adventure Kitchen in January 2016.
In this week's class, we begin by learning to make Pâte Brisée, basic French pie crust pastry. Just 4 ingredients (and one of them is water!) come together to make the buttery, flaky difference for your next pie.
You can use the extra to make Pie Crust Cookies - a great sweet treat.
Lavender Cherry Galette made in the Adventure Kitchen in February 2016.
This week we visit the ancient Mediterranean where pie-baking began, and we learn to make a simple, rustic tart called a galette.
This recipe was created to evoke the Roman Empire and the mysterious, sultry appeal of Cleopatra. And it calls for cherries used straight from your freezer - simple and convenient to make any time.
Quiche, Lorraine-ish made in the Adventure Kitchen in February 2016.
This week, we learn about quiche. Quiche originated in Lorraine, France, which is also the birthplace of Joan of Arc.
Our recipes for Quiche, Lorraine-ish and Broccoli Cheddar Quiche are quite simple, but will far exceed your expectations. Just like Joan.
A perfectly imperfect slice of Moroccan B'Stilla made in the Adventure Kitchen in February 2016.
This Moroccan starter is brings together a few thousand years of human history on one plate. Traditionally served at weddings and other festive special occasions, Moroccan B'Stilla is a rich poultry pie that is both sweet and savory, made with almonds, eggs, spices, sugar and cinnamon, wrapped in phyllo pastry and baked to bubbling perfection.
It’s one surprise after the next. (Take the leap, my friend.)
Chicken Pot Pie made in the Adventure Kitchen.
Chicken Pot Pie is one of America's favorite comfort foods, wrapped up with love inside buttery, golden brown pastry. Home, family and nostalgia in every bite.
Beef and Mushroom Pot Pies made in the Adventure Kitchen.
Really delicious individual Beef & Mushroom Pot Pies, made with short ribs, cremini mushrooms and kale, slow simmered in a red wine broth and served up in a crust full o' love.
These pies evoke the Medieval period, when meat pies were elaborately adorned and served at every respectable European table. Ours are not so elaborate, but they are pretty. And really yummy.
Classic French Fruit Tart made in the Adventure Kitchen
Easy Puff Pastry Tart made in the Adventure Kitchen
Spring has arrived, and it's bringing berries! Fresh fruit tarts have been a delicious way to enjoy the fruits of the season since the Renaissance. You can make an Easy Puff Pastry Tart, with a creamy vanilla mascarpone cheese base, or try the more advanced Classic Fresh Fruit Tart on a shortcrust Pâte Sablée shell with real Vanilla Pastry Cream.
Cornish Pasties with our initials on them, ready for the oven
This week, we fueled the Industrial Revolution with Cornish Pasties - the hard-working hand pies that have filled the stomachs of hungry miners in Cornwall, England for generations.
In our final week we arrive in the USA, the land of fruit pies!
Our Star-Spangled Blueberry Pie is filled with the juiciest, most delicious filling you've ever tasted, and bedecked with bedazzling stars. It's practically bursting with patriotic American pride. And blueberries.
Read about what fruit pies might be telling us about America, or get the recipe here.
Savory or sweet, there's nothing humble about everyone's favorite pastry.