[Sca-cooks] Carrot-cheese pie
Kathleen Madsen
kmadsen12000 at yahoo.com
Sat Jun 11 15:02:59 PDT 2005
I'd recommend using something other than *gasp*
Monterey Jack as a cheese selection in your
Carrot-cheese pie. ;) It's an early 20th century
invention. You could substitute a young Gouda or a
Munster for it instead and get something along the
same flavor/texture profile - and you can find it in
your local market.
Eibhlin
> Greetings! I'm doing precook this weekend for my
> feast next weekend. I'm
> worrying about premaking and freezing some of the
> things. First of all,
> I figure making Cumin Chicken ahead (even though we
> will be thawing
> frozen chicken thighs to do it) and freezing for
> storage should be safe.
>
> But what about thawing beef to slice, pound and
> stuff/roll it for aloes
> of beef, then refreezing? Will that be ok?
>
> Also, I'm thinking of pre-making the carrot-cheese
> pies but not baking
> them, just freezing them and then baking them when
> thawed. Or would it
> be better to pre-bake and then freeze?
>
> Here's the Carrot Cheese Pie recipe, Brighid's
> translation and
> redaction:
>
> Carrot-Cheese Pie
>
> Torta de Zanahoria (Carrot Pie)
> Wash and scrape the carrots, and remove them from
> the water and cook
> them in good meat broth, and being cooked remove
> them and chop them
> small with the knife, adding to them mint and
> marjoram, and for each two
> pounds of chopped carrots [use] a pound of Tronchon
> cheese and a pound
> and a half of buttery Pinto cheese, and six ounces
> of fresh cheese, and
> one ounce of ground pepper, one ounce of cinnamon,
> two ounces of candied
> orange peel cut small, one pound of sugar, eight
> eggs, three ounces of
> cow's butter, and from this composition make a torta
> with pastry above
> and below, and the tart pan with pastry all around,
> and make it cook in
> the oven, making the crust of sugar, cinnamon, and
> rosewater. In this
> manner you can make tortas of all sorts of roots,
> such as that of
> parsley, having taken the core out of them.
> -- Diego Granado, Libro del Arte de Cozina, 1599
>
> Redaction by Brighid ni Chairain:
>
> 1/2 lb. carrots, cooked and drained
> 1/2 oz. candied orange peel
> 4 oz. mozzarella, shredded
> 1/4 tsp. dried marjoram
> 6 oz. monterey jack, shredded
> 1/2 tsp dried mint
> 1-1/2 oz. ricotta cheese
> 2 eggs, beaten
> 1-1/2 TBS butter
> pastry for 2-crust pie (preferably made with butter)
> 1/2 TBS cinnamon
> cinnamon sugar
> 1/2 c. sugar
> rosewater
>
> Preheat oven to 375 F. Combine all of the filling
> ingredients and mix
> thoroughly. Place in the bottom crust. Put on the
> top crust, and seal
> the edges well. Brush the top crust with rosewater,
> and sprinkle with
> cinnamon sugar. Bake for 45-50 minutes, until the
> crust is brown, and
> the filling is set.
>
> --
> -- Jadwiga Zajaczkowa, Knowledge Pika
> jenne at fiedlerfamily.net
> "I don't want to be anything other than what I've
> been trying to be
> lately...I'm tired of looking '
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