Pi(e) Day 2010

Perhaps you have been feeling a void in your life lately and thinking "Gee, it's been a while since those gals at the Stoned Soup Club made up a wicked awesome holiday..." well friends, we are one step ahead of you, except that the holiday already happened and I have been lazy about posting so in fact we are probably a step behind. Know that this is only because the SS Club has a lot of things in the works for the month of April, and our energies have been devoted elsewhere-- more on this soon.

Speaking of March, what a long pointless month! No long weekends, 31 days of heartbreaking

fake out almost-spring weather, and aside from St. Patrick's day, nary a holiday in sight. That is until we combined out love of pie with our hazy memory of high school mathematics and Eureeka! Pi(e) day was born. We have set aside 3.14 (March 14th) to be an annual celebration of eating pies and we set the bar with our first one.

On the menu were 2 savory pies (a vegetable pot pie courtesy of Vegetarian Times and a mushroom and goat cheese pie made up by mac whose recipe follows below) and 2 sweet pies (vegan chocolate with a granola crust, and a heavenly apple cream pie made by

some SS Club associates). But the true beauty of pie day is that you can never have too much! Pi is an infinite number.

Other things that make a party fun: having a crafty project for your guests. We cut a bunch of pie-wedge style flags out of brown paper bags, invited guests to decorate them, and then sewed them together lickety split to create these charming banners. Particular love goes out to an SS Club favorite who took the time to look up Pi online and wrote out as many decimal places as would fit on his wedge. Which also caused us to realize that the 5th year anniversary of Pi(e) day will be 3.14 2015, and you may or may not know that the next two digits of pi are? Yep, 3.1415. We have already dubbed this highly anticipated future event Super Pi(e) day. Where will YOU be on future 3.14s? Hopefully taking some time out from the middle of a tedious month to celebrate the fact that winter is almost over, and eat some delicious pie with friends.

Mushroom Goat Cheese Pie

Crust: Okay, so I think the reason that a lot of people get intimidated by pie-making is the crust. It seems like such a process to make one, but let's face it, store-bought crusts are a cop out and

you know it. And home made crusts are really a lot easier than you think. Here's all you need:

2 sticks of butter, really cold, cut into small chunks

2 1/2 cups flour

1 tsp sugar

1 tsp salt

a few tablespoons of ICE COLD water. I am serious. put some ice cubes in a cup of water.

rolling pin

wax paper

Why all this

coldness? Because the secret to a good flaky pie crust is to not work up the gluten in the flour, and keeping all things cold (plus handling the dough as little as possible) will keep that gluten at bay.

Combine the sugar, salt, and flour in a bowl.

Add your chunks of butter to the flour, crumbling it together with you hands. Some people use a pastry-cutter type tool for this. If you have one, knock yourself out. But as we like to say in our kitchens "Hey, fingers work just fine!" Try not to knead the butter and flour too much, in fact it is okay if there are some small lumps of butter still left in tact, but you do want it to be mixed pretty well before adding your ice water, a table spoon at a time-- less water also equals lower gluten work up, and a dryer, flakier dough. You don't want your dough to be sticky, it makes the next step trickier.

The Next Step:

Divide your dough into equal portions. Place one on a sheet of waxed paper, then cover with an equal-sized sheet of wax paper. Use your rolling pin to smooth the dough out evenly between the pieces of wax paper. (It is a fun under-the-influence activity to control the direction the dough spreads in via the power of your mighty rolling pin, but again, we urge you to not get too wrapped up in this and discover that you have spent the last 20 minutes rolling the dough into a layer so thin that you can see through it)

Set aside the dough still within it's wax paper (in a fridge is ideal) and give portion #2 the same treatment.

Remove the half you first set aside in the fridge, peel one side of the wax paper off carefully, flip the exposed-dough side down into your pie pan, and peel off the other layer of wax paper. There are all manner of techniques to make the edges of your crust pretty. I like to just roll the dough up so that it is all on the edge of the pie pan (not hanging over the sides) and then pinch it between my fingers at regular intervals.

The second layer that you set aside will eventually become the top layer of crust after you have added your filling. Usually I like to get the bottom crust installed in the pan, then put it all back in the fridge to deal with the filling knowing that the stressful part is over.

The beauty of pie is that you can fill it with whatever the ding dang dong you want! For this recipe I sauteed a bunch of shitake, porcini, and white mushrooms in some butter with an onion, thyme, rosemary, sage, salt, and pepper. I also added a splash of sherry. Mmm. Mushrooms release a lot of water as they cook, so don't be afraid to cook them uncovered even if they seem dry at first. Also, let them stand for a few minutes and cool before pouring it all into your crust.

Once you have filled your pie crust with mushroomy goodness, top with some medallions of goat cheese, and the top layer of crust. Bake it at 350 for 25ish minutes.

Eat with pride that you have mastered the elusive (but not really that complicated) art of the crust.

*A final serving suggestion: yes, pie on its own is awesome, but pie with mashed potatoes is even better. Ours were roasted garlic and we threw in a sweet potato, too.

Christmas Eve Eve

The Stoned Soup Club has hereby declared that holidays with the family are infinitely more tolerable if you've had your own made up holiday with your friends beforehand.

Cue "Christmas Eve Eve".

This holiday, it wasn't planned. On the Eve of Christmas Eve, my day started out like any other. I went to work, dealt with high school kids who were only 8 hours and counting from a 9 day vacation, sat through each class' Christmas party eating pizza and wondering why I even bothered to show up to work in the first place, and then drove home. I was most certainly in the mindset to party as I contemplated the idea of 250 hours of sleeping/smoking/video games/internet tv ahead of me, but the plans for the evening seemed mellow. mac had prepared a Nut Loaf* that was ready to be put in the oven, we were going to make some garlic mashed potatoes, and have a nice meeting with my roommate and our friend from a few blocks over. I arrive home to find my other roommate and his girlfriend home, and they are into the idea of food too. Our number jumped from 4 to 6. A little while later I received a call from my best friend, who I hadn't seen in weeks due to the complete time vacuum that is Finals. He asks what I'm doing that night, and our number moves from 6 to 7. Now I'm a bit worried that we won't have enough food, so we quickly decide to add Cauliflower Au Gratin to the menu.

This is a good tip for the veteran Stoned Souper. Always have a really easy, quick, delicious side dish or 2 you can pull out of your arsenal in a pinch. Something you've made many times before, and you know will go over well. The problem with throwing parties that include mostly people in their 20's is that you can never predict how many people are actually going to show up. You can't send out invites, whether they be of a paper or facebook nature, and expect that people will a) respond or b) honor their plans, be it yea or nay. We're a hip, on-the-move age group that can't be caught making commitments. Things happen as they happen, and quick frankly, I'm ok with that. Keeps me on my toes.

The 7 of us ate our wonderfully rib-sticking vegetarian holiday fare, as the party continued to grow. It being holiday break time, we found ourselves surprised at the people who ended up popping in. We had more than enough wine and whiskey to keep things going, so we just sat back and enjoyed the ride. Remembering a greeting I had heard earlier that day, we dubbed our holiday "Christmas Eve Eve".

I must note, as a Strange Christmas Tree Enthusiast, that I met a guy that night who said he once chopped his tree into pieces and suspended it with wires from the ceiling, upside down. He became my holiday decorating hero, and I was honored that he admired our eyeball light/drunken angel tree effort.

Our party did have some bittersweet moments. One of my roommates is moving out soon to live with his wonderful girlfriend, and as a parting gift he bought our house a dinnerware set because, oops, turns out everything was his. He will be missed, that one. I also bought our house a Mr. Beer Brewery Kit, so stay tuned for The Stoned Soup Speakeasy.

Lastly, we need to mention Frank, because well, he truly made our holiday party all that it could be. Little back story on Frank:

Recently, my grandmother passed away. The extended family decided that the weekend before Christmas we should all get together at her house and celebrate, in honor of her. A widely known fact about my grandmother was that she LOVED decorating for the holidays, and that her taste was...well...eclectic, to say the least. My Mom took on the job of decorating her house with all of her crazy Christmas crap, and before everyone went home she devised a game where everyone put their name in a hat, and made the person they picked bring home a Christmas decoration of their choice. My Mom got me, and made me take home Frank because, basically, this thing scared the crap out of me, and she knew it. As people at our shindig discovered what he could do, he instantly became a hit. We decided to include a video because, as someone to aptly put, "Pictures wouldn't do this thing justice. This is the kind of thing that needs to be experienced" So here it is, for your viewing pleasure, "Frank The Lamppost":



Get it? Because it's supposed to be Frank Sinatra? Creepy. Many jokes were made about how it was only a matter of time before I woke up in the middle of the night to find that thing lying in bed next to me.

All in all, our holiday was joyous, and made the next few days MUCH easier to handle. So the next time you find yourself up to your ears in stress from whatever holiday is giving you trouble, just take a time out and get drunk with your nearest and dearest. You'll be glad you did.

-Nikki


*Recipe featured in this meeting:

Nut Loaf

1/2 cup barley

1 pkg mushrooms

1/2 cup(ish) breadcrumbs

1/2 cup dried cranberries

1 cup walnuts, chopped

1/2 cup butternut squash (optional)

1 shallot, chopped

1 egg

olive oil

sage to taste

cook the barley by boiling it in water for about 20 minutes, then drain completely. [side note: i love barley. it comes from my time living in scotland, and i think of it as a majestic highland food that is under-appreciated in most other places in the world. I throw it into lots of things. Stay tuned for more posts about my love for this misunderstood genius of the grain world]

While barley is boiling, chop mushrooms as finely as you have patience for, using a knife and some elbow grease. I tried using a blender once and it got too mushy.

Cook chopped mushrooms in a pan with some oil, the shallot, as much sage as you like [it's one of my top favorite spices, tying with nutmeg. more on nutmeg some other time]. Once the mushrooms have cooked down (about 10 minutes) turn off heat and set aside.

In a bowl combine the drained barley, the mushrooms, walnuts, dried cranberries, and breadcrumbs, and butternut squash if you have it hanging around. Have a good time mashing it all around. Don't be afraid to use your hands. I'll just assume you washed them real good first and don't need to be told.

Add the egg, and mix well. At this point if the mixture seems too wet you can add some more breadcrumbs. You want it to be a slightly sticky consistency, but not runny. Pat the mixture into a loaf pan. You can make it in advance as I did the afternoon of Christmas Eve Eve and let it sit in the fridge until your guests are around. Bake at 350 for about 25 minutes.

Slice and serve.

Friendsgiving

It makes sense to start off The Stoned Soup Clubs' blog with our crowning achievement thus far: Friendsgiving.

One night, presumably over Martini's at the Tunnel Bar, Mac and I mused to ourselves. "It's too bad that basically the only way to break away from family and start your own Thanksgiving tradition is to get married. And who thinks that's a very favorable option? Why can't we just create our OWN holiday?"

It was then that Friendsgiving was born.

We decided to have our Friendsgiving the weekend before Thanksgiving, so that people could actually go. For weeks we planned a menu, debated as to the number of people we could fit in my kitchen/living room, and thought of ways to decorate. When the day came, Mac and I chose the smart route, and took the entire day to leisurely cook what we needed. The menu?

Spinach Dip in a Hungry Ghost French Bread Bowl
Cauliflower Au Gratin*
Homemade Cranberry Sauce
Parmesan and Garlic Stuffing
Stuffing with Apples and Vegetarian Sausage
Garlic Mashed Potatoes
And not one, but TWO Tofurkey's with an Orange Juice and Soy Sauce Glaze*

Plus, the generous food donations from Friendsgiving Attendees:

Mashed Artichokes
Corn Pudding
Butternut Squash with Marshmallows

For Dessert?

Pumpkin Pie with Blackberry Brandy
Chocolate Guinness Cake with Baileys Cream Cheese Frosting
Mulled Apple Cider
Eggnog

All in all, we pretty much ate ourselves silly.


And made hand turkeys with Crayolas.




And drank, a LOT.


And had conversations that reminded us why we wanted to have a Thanksgiving with just our friends in the first place.

For our first big showing, I was pretty damn proud of us. We have set the bar.

-Nikki


*Recipes from this meeting:

Cauliflower Au Gratin
1. Cut a whole cauliflower into florets and steam 'till tender; 10-12 minutes.
2. Place into ovenproof baking dish.
3. Make Bechamel sauce- Melt 2 TBSP butter in saucepan. Stir in 2 TBSP flour; cook stirring for a minute or two. Slowly add (while stirring) 1c milk; add salt and pepper to taste. Cook and stir until thickened, about 10 minutes, over low heat. Pour over cauliflower in casserole.
4. Grate cheese (cheddar or Jalapeno pepper jack cheese or a mix), 1 1/2-2c. Sprinkle over sauced cauliflower.
5. Sprinkle breadcrumbs over all.
6. Bake @ 350 for 20-25 minutes 'till bubbly and browned.

Tofurkey with Orange Juice and Soy Sauce Glaze
1. Thaw frozen Roast & Gravy in refrigerator for at least 24 hours prior to cooking.
2. Remove plastic casing.
3. Place roast either in tightly covered casserole dish or aluminum foil and surround with veggies: 2 potatoes, quartered and peeled, 2 large carrots split down the middle and cut into 2” pieces, 1 onion quartered and peeled
4. Make glaze with 1/4 cup orange juice, 1/4 cup soy sauce, and 1 Tablespoon of sugar. Pour half of the mixture over roast and veggies.
5. Cover tightly or wrap tightly in foil and cook at 350F for 1 hour and 15 minutes.
6. Pour the rest of the glaze over items in pan and cook for another 10 minutes.
7. Allow to cool for a minute, then slice thin pieces with a serrated knife.