Happy Halloween! If regular trick or treatin' isn't your bag, consider this magical pie. I didn't realize at the outset that I'd be willing to fight over it. Share it (and covet it)! This banana salted caramel pie is that good.
The combination of salty, crunchy pretzel bits and the brown sugar crystalized crumbs of digestive biscuits comprise the crumb crust. That's where the magic begins. I used Martin's Pretzels, a Pennsylvania Dutch style which is crisp, airy, and perfectly salty. Having made this pie once before and knowing I needed the win of a similar experience this time around, they shipped me an awesome package of pretzel bags. They'll do it for you too. Reason #11 (or 28, or 35…..) why You Need to Make This Pie.
Plus, with any leftover pretzels you may have, you can enjoy them with grain mustard and a nice beer….
Back to the pie.
Making [salted] caramel is so easy, and it, paired with the creamy bananas and tangy creme fraiche-cream mixture is pretty damn great. It's not really possible to imagine how good the combination of all this is. You just have to do it and experience it for yourself.
The story is now available - recipe here - as this month's Anthology feature. I hope you love it. When you've made it, come back and thank me….. :)
In the October Local Palate Magazine - still available! - is this wonderful story of an all-together different magic. It shares the story of Chef Frank and Pardis Stitt, and some insight to their beautiful hamlet in the country, Paradise Farms.
Here are some favorites from that day together -
|adorable pooches, Fernando and Fiona|
|This gentleman, Freddy, is a former professional polo star and coaches Frank, as well as takes care of the horses and farm|
|Some very well-taken-care-of and happy horses|
|kitchen banter while prepping the dishes for shooting|
|a new drink created on the spot, incorporating one of my favorites, dry curaçao - recipe here|
|sardines and skordalia|
|a most delicious kuku sabzi - Persian herb frittata|
|a plate of everything good - click here for the recipe|
|pear and almond tart|
We had a fantastic day together and I'd do it again in a heartbeat. Thank you Amy, Carter and the whole Local Palate gang! And a special thanks to Frank and Pardis, for welcoming me into your world with such authenticity.
I'm off to create some more magic with The New York Times. Think turkey…...