3rd Annual PIE A THON – Star Gazy Pie – A Vintage Recipe Test

I have been neglecting you dear blog. I don’t have any excuse other than I have just felt very unfunny lately. No-one wants to hear vague complaining and passive aggressive sadness – That’s what Facebook is for.

Luckily, I have the lovely Pie A Thon to drop kick my butt back into it. Nothing is funnier than watching people you care about eat something from a long forgotten mid-century recipe that never should have been made in the first place! I do that AND THEN take photos of it for everyone to cherish.

3rd Annual Pie A Thon

I was assigned Star Gazy Pie – 1954 – Pan Am Airways

Along with a little background info –

This is from The Complete Round-the-World Cookbook, published by Pan Am Airways in 1954 (the cover’s not as interesting as the route map they used for the end papers so that’s what I’m sending). They had their various employees get recipes from everywhere Pan Am sent planes to and compiled them into a book, sorting them all by country. This is from the UK chapter. 

3rd Annual Pie A Thon

3rd Annual Pie A Thon

So, I was excited. My eyes read BACON and then stopped. Literally just DID NOT SEE ANY OTHER PART OF THE RECIPE.

You guys, there is fish in it. I do not DO fish. I seem to get ASSIGNED fish fairly often though *cough Vincent Price Cook-along cough*. 

Who was I going to get to try said pie? Where was I going to buy this little fishy ingredient? HOW AM I GOING TO TOUCH FISH. My dad, being the most helpful, told me that I could go try to catch them off the dock in Oxnard. Swell, And for those of you who are not familiar with this little California seaside town, eating anything caught off the dock in Oxnard MAAAYYYY not be the greatest idea. Because of this Magic/barftastic ingredient I totally put the whole thing off until the day before it was due. Ahhh, high school memories.

I did have ONE friend who agreed to eat it! “I like mackerel!” He said! “I will still be your friend even AFTER I eat the pie!” He said! “I will eat the WHOLE THING!” He said! I should have gotten that in WRITING. Remind me that for the next recipe exchange, will ya? You’re a peach.

Before we dive in to the whole recipe, cooking show, barf reaction shots I need to confess something to you. I didn’t find the mackerel. I only went to ONE STORE the day I needed to cook it and they just didn’t have it. I was kinda HOPING they wouldn’t and I did ask (and received a WHY WOULD YOU WANT THAT face from the butcher) so I had to substitute it with Cod. To me having to cook ANY fish is gross. I am sure the cod is LESS GROSS in the world of fish but as I am typing this to you right now I can smell hint of fish lingering in the air and I just do not care for it. Cooking fish is my kryptonite. Bleh. I also didn’t find Tarragon Vinegar. Can someone please enlighten me to whether this product is still made and WHAT you would want it for.

3rd Annual Pie A Thon

So the recipe called for tarragon vinegar. They did not have that so I made a bootleg version that prob didn’t even do anything flavor wise. Ladies and gentleman – dried tarragon in white vinegar. I am sure if I did my homework ahead of time and actually let this steep for more than the 15 mins I had it going it might resemble this ingredient but homework is hard. Such a slacker!

3rd Annual Pie A Thon

Butter and add half of the recipes allotment of breadcrumbs to a casserole dish. No specification as to what size so I used this pyrex. I also used some parchment paper because NO FISH IS GOING TO TOUCH THIS PAN, ya dig? Also maybe this is a grand time to preheat your oven to 325 degrees.

Vintage recipe test featuring PIE - a recipe exchange

Next, the best part of all the vintage recipes. Butter. Glorious butter.

Vintage recipe test featuring PIE - a recipe exchange

I have the butter going and THEN I remembered I wanted to cook the bacon first, you know to get all the bacon goodness on to the evil fish. So…

3rd Annual Pie A Thon

I put the bacon INTO the melted butter. Evil genius/total idiot. Cook the bacon sort of ( half cook it because you are gonna dry it all to hell when it goes into the oven FOREVER). I love you bacon.

THEN lightly brown the fish (I used cod – pretend it’s THE OTHER FISH)

3rd Annual Pie A Thon

Then chop some parsley – and add your spices and salt and pepper. WARNING: I should have SKIPPED the salt in this step. They asked for a lot! Not totally sure why all of a sudden I decided to be a rule follower. Too much fucking salt.

3rd Annual Pie A Thon

Put the fish in your dish!
3rd Annual Pie A Thon

Add the remaining breadcrumbs. Seems like too many breadcrumbs.

3rd Annual Pie A Thon
Mix egg yolks with the “tarragon” vinegar. Everyone gets in the pool.
3rd Annual Pie A Thon 3rd Annual Pie A Thon

I made the dough in the food processor. I hate making pie dough. HAAATTTE –  usually I cheat and buy one. See examples here and here for past pie dough crimes.

3rd Annual Pie A Thon

I hate you too rolling pin. HATE.

3rd Annual Pie A Thon

This beast is ready to go into the oven for 1 3/4 hours. Yea. Almost 2 hours to just really DRY THE PISS out of it. Also, look how damn festive I am.

3rd Annual Pie A Thon

We also had this plan B, plus sausages. Don’t look at me like that.3rd Annual Pie A Thon

Family dinner is set. Clearly we made other things and are not relying on this pie to sustain us.

3rd Annual Pie A Thon

This is Jeff. She is forced to wait in the yard while we do our scientific experiments!

3rd Annual Pie A Thon

3rd Annual Pie A Thon

In a surprise turn of events everyone took a little to try. Two of these lovely people are essentially vegan but were willing to try it for the cause/blog.

3rd Annual Pie A Thon

Josh: Tastes Scandinavian (I’m Norwegian) Tastes Minnesotian – It’s really good with ketchup.

3rd Annual Pie A Thon

Stefania: (who is normally vegan!) BLEHHHHHHHHHHHHH

3rd Annual Pie A Thon

Tony: It’s VERY British – Lemon makes it a little better. If it was bacon & egg OR bacon & fish it would work. One of the ingredients isn’t playing together.

3rd Annual Pie A Thon

Lisa: Agreed! (with tony)

3rd Annual Pie A ThonRafa: Second bite was the seasoned bit.

Josh: (Whispering) Try it with ketchup.

Lisa: It’s VERY salty.

Rafa: You all sound very British right now.

3rd Annual Pie A Thon

Susie: (I don’t usually try these experiments) It’s fine, it’s edible.

Josh: I like it!

We didn’t give any to Jeff, even though she seemed interested.

3rd Annual Pie A Thon

Verdict: So very dry, so very salty, but edible. The bacon helped but the lack of moisture plus the ton of breadcrumbs ruined this dish. Josh liked it and requested the recipe. I always think I make these things wrong in the end.

3rd Annual Pie A Thon
I love doing these recipe exchanges! Please check out what my fellow explorers had to cook up!

3rd Annual Pie A Thon

Thanks for stopping by friends – here is your homework:

• Would YOU make this pie?

• What makes this a pie? The crust?

• Do you have a recipe that everyone hates but that you love with ketchup?

Please subscribe to the right or come follow me on instagram @susieq to catch more of my adventures!

 

 

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Vincent Price COOKALONG

Why hello my dears. Halloween is OVER! I was such a spoiled sport about it this year. Usually it is my FAVORITE. I think I have now decided no pants SUMMERS are my favorite, and anything coconut flavored. Spoiled sport or NOT the Halloween fun just doesn’t fucking stop here at the Bittersweet Susie Headquarters. No it does NOT.

Vincent Price HALLOWEEN Cookalong | Bittersweet Susie

Jenny – over at Silver Screen Suppers & Vincentennial Cookblog decided to included a few of us blogger frands on this wonderful Halloween adventure of testing out some of Mr. Price’s INFAMOUS RECIPES. (duh duh duh – lightning crash and scary crash effects now) She assigned us each a recipe and we has a due date to get this little project done. Let me repeat that last bit SHE ASSIGNED US THE RECIPE. The woman gave me CAROLINA DEVILED CLAMS. %$&#*#(*Q@)_)#. Ewwwwww. What the crap IS that anyways?

When I test these vintage recipes I need someone else to try them for me. One so I can photograph then and TWO because I like to maybe slightly torture my loved ones but this shit is going to end badly and all these people are never speak to me again I KNOW IT.

HERE. GOES. NOTHING.


Vincent Price HALLOWEEN Cookalong | Bittersweet Susie

Start with the BUTTER – ‘cuz DUHHHHHHH

Vincent Price HALLOWEEN Cookalong | Bittersweet Susie

Vincent Price HALLOWEEN Cookalong | Bittersweet Susie

Vincent Price HALLOWEEN Cookalong | Bittersweet Susie

Oh MAH GAHHHWWDDDDD – So it said 2 dozen medium clams. Kids – I live in the valley, not too near any oceans (405 traffic is BAD MAN) where the crap am I going to get CLAMS. Canned it is!

I just scooped some of this out. I closed my eyes.

Vincent Price HALLOWEEN Cookalong | Bittersweet Susie

Those crumbs are Ritz Crackers – Nothing but the best!

Vincent Price HALLOWEEN Cookalong | Bittersweet Susie

The recipe says Tabasco – they spelled Crystal wrong.

Vincent Price HALLOWEEN Cookalong | Bittersweet Susie

My dear friend Molly had her annual Pumpkin Party! And my Bad Ass Knit Club was there. They were all champs and agreed to take one for the team for the love of Retro Recipes, Vincent Price, Halloween, and the USA.

There were also some Knit club parents in attendance – I have put their reactions on their photos:

Vincent Price HALLOWEEN Cookalong | Bittersweet Susie

Vincent Price HALLOWEEN Cookalong | Bittersweet Susie

Vincent Price HALLOWEEN Cookalong | Bittersweet Susie
bittersweet_vincent_14
(click to jump to the Flickr page – it’s worth the big file) Katie says: It’s not for me – No offense.

On to the Parents – who honestly, are way cooler than us anyways:

Vincent Price HALLOWEEN Cookalong | Bittersweet Susie

(and look at this outfit – VINTAGE, Leather, I am stealing it – MEOOOWWW)

Vincent Price HALLOWEEN Cookalong | Bittersweet Susie

Loved – Took the rest home (first retro recipe attempt I DIDN’T THROW AWAY)

Vincent Price HALLOWEEN Cookalong | Bittersweet Susie

So this was definitely a GENERATIONAL thing. The parents were like yea this tastes fine. There were a couple that really enjoyed it. While us “kids” (and yes we are in our 30s and we are STILL GOING TO SIT AT THE DAMN KIDS TABLE) were a bit more fearful of the very exotic casserole like dish.

Crackers INDEED.

And to be very fair – the food at this pumpkin party was OVER THE TOP and DIVINE. Homemade Pumpkin Ravioli with Brown butter, A pumpkin cocktail that would fuck Dumbledore up, Caramel Apples, and homemade pupusas. The poor canned clams didn’t stand a chance.

And maybe if you are nice Molly will invite you next year. But probably not.

I cannot wait to see what my fellow adventures in Vintage cuisine have come up with. DO NOT MISS macabre culinary adventures:

Make sure you check in with Jenny – She is the Keymaster (or the Gate keeper – which one was Sigourney Weaver?) Over at:

Silver Screen Suppers & Vincentennial Cookblog

Jenny of Silver Screen Suppers – Oxtail Creole

Michael of Michael MacMahon – Chicken in Vermouth
Saucy Cherie – Liver Risotto
A couple of extras…
Cathy of Battenburg Belle also made the Pumpkin Pie
Ruth of Mid Century Menu also made version 2 of Vincent’s Bloody Mary and his Pumpkin Pie

Vincent Price HALLOWEEN Cookalong | Bittersweet Susie

The Vincent Price PUMPKIN PIE was also Made  – but this post was going to be 8 miles long if I included it – so you will have to come back tomorrow, but would that be so bad?

You know you like me. Stop resisting.

Homework:

• Will you make this dish?

• Who had the best reaction?

• What is your favorite Vincent Price ANYTHING?