By Dani Cone
Praised through Bon Appetit, DailyCandy, and Sunset journal, the secrets and techniques in the back of Dani Cone's signature home made, all-natural miniature pies are published for the 1st time within Cutie Pies: forty candy, Savory, and lovable Recipes. no matter if you're grabbing the superbly moveable Flipside which will paintings, having fun with a Piejar as a delectable afternoon deal with, or trying to find a enjoyable and ambitious ceremonial dinner dessert, Cutie Pies offers definitely the right morsels to fulfill candy and savory cravings alike.
Inside Cutie Pies, Cone provides forty particular recipes encouraged by way of the original line of compact pastries she serves at her Seattle-based gasoline espresso and excessive five Pie destinations, that have acquired a better of Seattle Weekly award. candy, different treats like a Mango-Raspberry-Lemon Piepop mingle with savory recipes like Cone's Curry Veggie Piejar, all in a unique and pleasant design.
Cutie Pies is illustrated all through with greater than 20 mouthwatering, full-color images, and its modern model and simple recipes let bakers in all places to create those tiny treats with gigantic taste.
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Additional info for Cutie Pies: 40 Sweet, Savory, and Adorable Recipes
As you herbivores look across the table from your “interesting ﬁllings” and yearn for the bounty of the sea, have a taste. It’s okay. We’ll look the other way. 23 sum m e r Maggie serves 4 Garlic and Herb Roasted Summer Vegetables with Fresh Mozzarella 2 cups each: red onion, zucchini, yellow summer squash, red bell pepper, new potatoes, baby turnips, whole cherry tomatoes ¼ cup olive oil 6 tablespoons minced or pressed garlic 1 teaspoon sea salt Freshly ground black pepper to taste ½ teaspoon dried oregano ½ teaspoon dried thyme ½ teaspoon dried basil ½ teaspoon crushed rosemary 1 pound thinly sliced fresh mozzarella cheese Minced fresh parsley to garnish Use a variety of vegetables that are in season at your local farmers’ market.
This curry is made as a summer recipe but can easily be transformed into a winter dish by modifying the squash variety. Toward the end of the year when the chill is creeping into the air, use a heartier squash like butternut or acorn in place of the yellow crookneck or zucchini. The coconut base is neutral and goes either way according to season. While it’s refreshing, light, and sweet in the summer, it can be warm, creamy, and satisfying in the winter. It’s too bad that Sean’s meat could never be so seasonally versatile.
I know a number of chefs who have a hard time ﬂipping a crepe without breaking it. 16 sh e sa i d Summer Maggie serves 4 Falafel Burger with Tahini-Mint Dressing Burger Patties 2 cups garbanzo beans, cooked or canned ¼ cup bulgur wheat, soaked in ¼ cup hot water until water is absorbed ¾ cup minced onion 2 tablespoons minced garlic ¼ cup fresh parsley ¼ cup fresh cilantro ¼ cup water 1 tablespoon cumin seed 2 teaspoons coriander seed 1 teaspoon sea salt 1 teaspoon black pepper 1 teaspoon baking powder ½ teaspoon turmeric ¼ teaspoon cayenne pepper 4 sesame buns, toasted Combine all ingredients except sesame buns in a food processor and blend well 5 to 10 minutes.