December 21, 2009
Remember my ugly but delicious pie? The one that made my colleagues gasp in a not-so-good way when I pulled it out for lunch?
Well, it’s been bugging me ever since, and with a rapidly growing sense of urgency. See, my Unbelievably Adorable Dad’s birthday is coming up soon and I very much want the pie’s flavor –but not its looks–at our party. Really, one should not have to celebrate getting within a year of Medicare eligibility with a breathtakingly unattractive dish.
And behold! The problem has been solved. Thanks, Serious Eaters, for your many good ideas. It was actually Chef R0bert’s observation–that the following ingredients, mixed, were simply not going to produce an appetizing concoction–that made me slap my forehead and realize that I should simply layer them instead.
Baby portabella + butternut squash+kale pie
- 1 pie crust (yours or Pilsbury’s; I’m not going to judge)
- 1 medium onion, diced
- 2-3 cloves garlic
- 1lb baby portabella mushrooms, sliced
- 1 butternut squash, microwaved (like this) and disemboweled
- 1 fistful of kale, ripped into bite-sized pieces and steamed for 5 minutes
- 1 14oz can roasted, diced tomatoes
- 1/2 tablespoon chipotle pepper (or more, if you’re like me and like FIRE)
- salt to taste
- a toss of blue cheese
You will notice that kale and blue cheese are the only deviations from the original recipe. The kale is there because I desperately needed something green all of a sudden, and the blue cheese joined the party simply because that’s what we had this time around.
- Sautee the onion, garlic, and mushrooms for a couple of minutes.
- Pour the mushroom mixture into the pie crust. Top with layers of squash, tomatoes, kale, cheese.
- Bake for 15-20 minutes at 350F.
Is this not SO much better?