Thursday, December 19, 2013
Tuesday, December 17, 2013
Store-bought pastry shell. I pre-bake the bottom so it’s not mushy (think you’re supposed to but since I never see it on the cook shows, who knows?).
Cup of brown sugar.Stick & ¼ or more of salted butter.
½ cup sliced almonds
Teaspoon of ground cloves
Teaspoon of cinnamon
Three or four REALLY big green, green tomatoes or six or seven tomatillos. You want the greener and the harder the better. The pale green ones don’t have as much taste. The going-to-pink or red ones don’t have the “tang.” Dice the tomatoes up.
Finely shredded cheddar cheese – about ½ cup?
Brown the butter. When it’s really bubbling, add the sugar and cloves and cinnamon. Keep stirring till it’s got a nice even consistency and the sugar is thoroughly melted. Add the tomatoes and cook until they are fork tender. Then stir in the almonds or whatever nuts you prefer. Check your mix while cooking by tasting. Add or subtract at will.
You’ve already browned the bottom pastry layer. Put a layer of the cheddar cheese on it. Pour the mix in the pie. Put another layer of cheese over the mix. Put on the top pastry sheet and bake until browned. Or leave it as an open pie with the nuts on top and bake until it’s bubbling and you haven’t burned the pie crust edge. This will only take a very, very few minutes in the oven.
Done. Let cool a bit and serve. I don’t add salt. Salt is in the butter and the cheese already.