Dizzy Swallows

Vegetarian Pot Pie

September 17th, 2010 2 Comments

Now that we are a healthy way into September, there is an audible, collective murmur of Fall. Sweaters are rediscovered, thoughts meander to butternut squash, and a certain crispness can be felt in the air. Elsewhere at least. Here in jolly old Texas, the slow transition to Fall can thus far only be detected in 70 degree mornings and freak thunderstorms. While this doesn’t send me running for my sweaters, it does not stop me from somewhat instinctive culinary reactions to the changing season.

This vegetarian pot pie was a favorite of ours growing up, and is perfectly suited to cool Autumn evenings. The richness of the crust and gravy, the hearty yet healthy filling are equally enjoyed by vegetarians and carnivores.

Wishing a lovely and enjoyable (nearly) Fall weekend to you all, my darlings!

Vegetarian Pot Pie

Ingredients for the crust:

2 batches pâte brisée

Ingredients for the gravy:
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Soft Pretzels and Welsh Rarebit

July 7th, 2010 5 Comments

There is a particularly splendid gastropub called Quinn’s tucked up on Capitol Hill in Seattle. More often than not, my girlfriends and I concluded a good night out clustered around one of their intimate tables. Quinn’s has an array of excellent cocktails, sporting luscious palates of sage or elderflower. But when it comes to nibbles, however, I always ordered the same thing: German pretzel and Welsh rarebit. Swoon. Traditionally, of course, rarebit (sometimes bewilderingly called “rabbit” – allegedly as the poor man’s meat is cheese) is eaten broiled on toast. While I’m rarely one to forgo toasted cheese, the fondue-like, mustardy sauce nestles right onto the soft, chewy pretzels like they’re a match made in heaven. Cheese heaven.

A few days ago, Quinn’s came stomping through my head and memories of those delicious bits would not be banished. Always game for a challenge, I decided to recreate both pretzel and … Continue reading