savory cylon.

first things first. we’ve been requested (hi meg!) to explain the whole cylon reference. it’s a battlestar galactica reference, which is where the name for our house (battlestar revena) comes from. a cylon is super fancy robot, created by humans, that further developed on its own and then tried to attack humans and kill them all. there are some traditional metal-ish ones, and then there are a number of models that look like humans. that’s the story.

pie! it was time for a vegetable pie. the market was so full of tasty, shiny, happy vegetables, says iona. it’s gotten cool here this last week, and it was lovely to bake something at night and actually enjoy the heat from the oven.

we used our same, beloved crust recipe (surprise, huh?) but just omitted the sugar. worked just fine.

the filling kind of followed a recipe from moosewood, but didn’t really use any of the vegetables they recommended. ours had: onion, potato, rutabaga, sweet potato, corn and carrots. very hearty.

to make the filling: sauteed the onions, then added the other vegetables, garlic, and seasonings and let them cook covered for 15-20 minutes. before they went into the crust, we mixed them with this ricotta-egg mixture (1/2c ricotta, two eggs) which sort of souped everything together.

side-note: home-made ricotta is pretty easy and super, super tasty. the recipe we used: 1 gallon whole-milk. 1 quart buttermilk, though if you don’t have buttermilk you can make some with some sort of acid – lemon juice, or vinegar. heat them together over medium-high heat, stirring occasionally, until the curds start to rise. it’s pretty dramatic when they do. once it’s thoroughly curdled, you take it off the heat and strain it through a colander lined with cheesecloth. it’s great. that quantity probably makes around 4 cups.

we baked it at 400F for 45 minutes. and ta-da!

with miso-tamari gravy!

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