“Saturday, March 14, 2015 will be a very special Pi Day – one that only comes along once every 100 years! This year, not only does the month and day of the date (3/14) correspond to the digits in the mathematical constant, the digits in the year do too. If you write the date in the month/day/year format, then the digits of the date 3/14/15 correspond to the first 5 digits of pi: 3.1415.
But that is not all. This year’s Pi Day goes a step further – at 9:26:53 am and 9:26:53 pm, the date and the time will exactly correspond to the first 10 digits of pi: 3.141592653.” -thanks to TimeandDate.com
When I read that I thought it was pretty amazing but you know what is more amazing?
My son called today because he wants to make a steak and kidney pie for a Pi Party he is attending on Saturday. He usually calls his Dad, the chef around here, when he has a cooking question. Curt tried to help him out even though he has never made a steak and kidney pie. Bottom line the hardest task will be finding kidneys. But we sent him recipes anyway, for steak & kidney pie, along with Beef Bourguignonne Pie and Cock-a-Leekie Pie. Nathan said he already had a recipe for a cheese pie, not a quiche, which he was going to try in addition to the S & K pie. Sounded interesting so we said if it turns out send us a picture…and the recipe.
Some of the recipes we sent him came from my February issue of Bon Appeitit magazine which gave me a head start on my pie making last week when I made a “Carmelized Garlic, Spinach and Cheddar Tart” from the same issue. Except, I substituted onion for the garlic. The garlic was supposed to be the hero of this dish (and I like garlic) but three heads of garlic just wasn’t getting me excited. So, after wresting the kitchen from my husband’s clutches, I pretty much followed this recipe except for the onion, the creme fraiche and the fancy crust. If you wish to see the original recipe it is linked above. Below is my variation.
Pillsbury pie crust (because I just don’t have my Grandmother’s ambition)
4 large eggs
1 large onion (cut into wedges)1 Tbls olive oil
1 Tbls balsamic vinegar
1 Tbls pure maple syrup
1/2 tsp dried rosemary or (1 tsp chopped fresh rosemary if you have fresh)
1 tsp chopped fresh thyme ( I had fresh thyme )
freshly grd black pepper
6 oz. sharp cheddar cheese
2 cups baby spinach (torn in pieces)
3/4 C sour cream
3/4 C heavy cream
Unroll one of the Pillsbury crusts and line a 9″ pie pan. Turn up the edges and crimp with a fork. Line with parchment paper and fill with pie weights or dried beans and bake at 450 degrees for 20 minutes. I crimped aluminum foil on the edges so they wouldn’t dry out or over bake, the one problem I have with pre-made dough. If crust bottom is not dry after 20 min. put it in for about 5 more minutes without the paper and beans. Remove, let cool.
Meanwhile put the onion wedges and olive oil in a pan and cook till the onions start to soften and turn a light brown. The wedges will fall apart but still will be in bigger pieces than if you cut slices. Add vinegar and 3/4 -1 cup water, bring to a boil. Reduce heat and simmer till onion is really tender. Add maple syrup, rosemary, thyme and salt and pepper. Cook until liquid is syrupy but there will still be onion pieces present, maybe 5 minutes.
Take your cooled crust and scatter the cheese over the bottom, top with the spinach. Whisk the sour cream, the cream and the 4 eggs in a medium bowl, season with salt and pepper. Pour over spinach…it does fit. I was at first unsure and only used three eggs and then realized I needed the fourth. Add the onion mixture evenly on top.
Bake at 350 till custard is set and golden brown in spots about 40-45 minutes. I put foil on the edges again for part of the time. Cool on wire rack.
Because of the sour cream the custard will be very soft, not firm like a straight egg custard, but trust me, it is cooked through and tastes yummy.
For Saturday, official Pi Day, I am planning on making Shepherd’s Pie. That is if I can reserve my spot in the kitchen.