Being a weekly look at bacon and other comestibles…
|Southern Pies – by Nancie McDermott
Pastry for 9″ single crust pie
1 1/2 cup sugar
1 tblsp flour
1/4 tsp salt
3 eggs beaten well
1/4 cup butter, melted
3 tblsp evaporated milk, 1/2&1/2 or milk
1/3 cup vinegar – apple cider or white, not flavored
Preheat oven to 350°
Line 9″ pan with crust.
Small bowl, combine sugar, flour, salt; mix with fork.
Medium bowl whisk/beat eggs, butter, milk.
Add sugar/flour mix and stir well.
Add vinegar and stir well.
Pour into piecrust.
Place on bottom rack & bake 10 minutes.
Reduce heat to 325°
Bake until edges puff up & center fairly firm when shaken gently; takes 35-45 minutes.
For those celebrating Passover or just hungry for simple food: Matzo Brei
I’ve seen this made with 1 egg/matzo or 2 eggs/matzo.
I make it with 1 egg per 2 matzos. I’m not looking for scrambled eggs here.
Large skillet with vegetable oil.
1 egg beaten.
Whenever I scramble eggs fresh from the fridge, I add a small splash of hot water – eggs whip up better.
Once whipped, I add a small splash of milk and beat it up again.
Break up 2 matzos in a medium bowl, pieces no bigger than about 1/2″ square.
If it’s finer than that, it would be called farfel brei. 🙂
Add warm water to the bowl and get the matzo thoroughly wet, let soak 30 seconds.
Drain water – some say squeeze out the water but that would break up the matzo too fine and the water will evaporate quickly when you start the frying.
Optional: Dash of salt and pepper
Add the beaten egg and mix well – by hand is easiest way to mix without crushing the matzo smaller.
Heat the skillet on high and wait a minute or two until the oil is hot.
Some use butter but oil takes the high initial heat whereas butter would burn.
Optional: Some saute a bit of chopped onion at this point. I don’t.
Dump the soggy matzo-egg mix in the skillet and spread it out over the pan.
After about a minute, turn the heat to low.
Will tend to cook as a solid mass, so break it up with a spatula and flip frequently – the goal is to get bite-sized chunks browned crisp on both sides.
When it’s nicely browned, I put a paper towel on a plate to soak up oil and dump the skillet on the towel, trying to avoid dumping any excess oil.
Pull the paper towel up, turning the matzo brie into the plate.
Some sprinkle sugar on it, some add sour cream and/or applesauce. I eat it naked (the matzo brie, not the cook 🙂 ).
More to life than bacon? Yes! Brown Sugar Bacon!
Thick-cut bacon as needed
Brown sugar as needed – I use light brown sugar but it’s up to you.
Optional: Cayenne pepper & coarse black pepper, maple syrup
Pre-heat oven to 375°
If youa have a large enough pan with edges, just line it with foil.
If not, make an aluminum foil ‘pan’ with edges folded up to prevent
drippings from running out and put it on a baking sheet.
(To be safe, I usually make a 2nd foil ‘pan’ for the shelf below. I hate to mess up my oven).
Cover foil with brown sugar, need not be thick, just enough to cover.
Lay down bacon
Optional: Sprinkle LIGHTLY with pepper if desired.
Sprinkle brown sugar on top to cover bacon.
Optional: Drizzle a LITTLE maple syrup over bacon.
Bake about 20-25 minutes.