Friday, August 26, 2011

Photo Album

All right. I'm going to share some random photos from the Pie Workshop Weekend at The Lodge and then we'll move on, because....aren't you tired of hearing about it by now? These photos are mostly of food and the preparation of it because food was why we were there in the first place.

I am a salad lover. Love, love, love a good salad. This was a good salad. Spinach with bacon and poached eggs drizzled with mustard vinaigrette. Classic and sooo yummy. It accompanied those cheesy grits and pork loin with apples. I ate it for breakfast and lunch too. I'll be swimming a few extra miles for a while to work that weekend off my hips.



Friday was our prep day for the workshop. There was much to get ready. Alyssa valiantly squeezed lemons for my lemon curd.


My girls made a small trailer load of pie dough. They know how to make my pie dough better than anyone else.




Ellen chopped mushrooms for Tiffany's pot pie fillings.  Tiffany, by the way, was the assistant cook that made this workshop so successful. She was masterful!




Vivacious April did the grunt work with the apples and the dirty dishes. Always with a smile on her face.




Ree cooked for us again Friday night. She's good at that. I'd like her secret to staying so svelte.




Friday night supper was a delectable Asian style chicken on egg noodles. Afterwards Evan licked everyone's plates and cleaned their chicken bones. It was that good.




Saturday morning prep included getting the mise en place ready for quiches. Roasted red peppers, olives, sun-dried tomatoes and spicy sausage set a mostly Italian theme.




Ree's willowy girls swept up a bit before the guests arrived.



April's Ellen and my Alyssa bonded over the baby.




More food. Yes, because can there ever be enough food? This was the spread put out for the guests to graze on in case they got hungry while making pie. Delightful chicken salad wrapped in crepes was my favorite. And I loved that simple cheese with jalepeno jelly!




The buffet of pastry goods was sampled but the whole fruit pies in the pretty fluted glass pans went home with their makers. The newly minted pie bakers were thrilled to share the fruits of their labor with friends and family at home. A couple of those mini quiches went on the plane home with me which was appropriate because pie was the pre-sandwich era travel food.




6 comments:

  1. This has been fun. I feel like I was there. Now I'm waiting on Ree's post on your pie crust. I watched the video way back when.

    And the cream cheese with pepper jelly? It's my go-to appetizer when I have no time to prepare anything else. It's always eaten up quickly with triscuits. I love red pepper jelly at Christmas, too.

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  2. I actually saw that I have a few little jalepenos growing on the plants in my garden. I'll need to make some jelly with them!

    I started working on the post last night but it will be next week before it goes up. Busy weekend ahead!

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  3. I'm salivating over the pics. I thought there would be more pics of Evan. I wonder if Ree took secret photos and is going to do a post on him later. He's such a beautiful baby. Your whole family can cook!!

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  4. Hi,
    I have read the pie post on Ree's website and I wanted to ask you if it would be possible to weigh the amount of flour you use so that I know I am using the correct amount. Measuring flour by volume can give me a very different outcome if I don't measure the same way you do. If it is possible to provide the weight in ounces or grams I would so appreciate it. Thanks for the post, it is very helpful.

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  5. Hi Patty,
    Yes, I have made the recipe with a kitchen scale instead of measuring cups. Mix the salt and sugar with 10 ounces of flour. After the fat has been cut in, sprinkle another 2.5 ounces of flour over the dough and lightly mix in. Add the water and proceed.
    Hope this helps!

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  6. Thanks so much for the reply. I'll be making this crust the first chance I get.

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