I’m still on a little bit of my meyer lemon kick, which I am finding the last of them in the shops for the season. Over Easter Weekend, I made this lovely little Meyer Lemon and Pistachios Tart. It almost looks like the pistachios are covered in a light dusting of snow, which would be appropriate for Spring in New England.
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Pie
Just catching up with posting this, even though I made it a few days ago. Last weekend was a miserable rainy and cold one (though not snow!) which was a good excuse to make this Bacon Beef and Beer Pot Pie. True winter comfort food. Rich and hearty and warms the soul. If you don’t fancy the pie part, just make the stew and serve with potatoes or egg noodles or Spätzle. The recipe makes enough to feed the entire extended family but it’s a great make-ahead meal and freezes well (either just the stew, or already assemble into the pot pie).
Here is a little bit of an odd-ball recipe for you: Rigatoni Pie. OK, in this case, it is actually Paccheri Pie, because that is the kind of pasta that I used, but most people would use rigatoni. Any tubular pasta will do though. I had found the paccheri a while back at Eataly, so figured that I could use them with this.
So what is a pasta pie? Essentially, a lasagna with the noddles standing upright. All the ingredients are the same. I just think this turns out to be a bit of a fun presentation. And perfect comfort food as well.