To gift a homemade pie is a lovely expression of gratitude.
This spring, my partner Dylan and I entered the circus that is the real estate market, and, to cut to the chase, we bought our dream house! Everything in my being said that this was the house for us, and I don’t believe we would have it today if not for our realtor, Catherine McConnell.
She understood what we wanted, and she was sympathetic to how unfair and exhausting the market can be. Pro tip: if your friend has their heart set on a place, don’t say, “If this doesn’t work out, your dream house is surely out there.” It’s better to say, “this totally sucks, and I’m here for you.” Extra pro tip: bring pizza! It’s going to be an emotional journey. When it came time to thank Catherine for her part in our dream, I expressed my gratitude in my favorite way: through butter and flour. I made a pie with our Perry Hilltop house on the crust and baked it with love. You don’t have to carve your dream house into the crust to make this pie, but I do hope you use this recipe to thank someone special in your life. A simple pie crust topper will do. Stay tuned, as I hope to be sharing more developments from my dream house, where things are currently in boxes and a little dusty.
WHOLE GRAIN, GLUTEN-FREE BERRY PIE RECIPE
Yield: An 11-inch pie
This recipe yields enough pie crust for a 9-inch pie with a full top crust, or a 10-12 -inch pie with a decorative top crust. The pie shown is an 11-inch pan. The crust recipe comes from one of my favorite cookbooks, Alternative Baker by Alanna Taylor-Tobin.
Ingredients
For the crust:
1 cup (160 g) white rice flour
1/2 cup (50 g) GF oat flour
¾ cup (90 g) buckwheat flour
1/2 cup (60 g) cornstarch
¼ cup (26 g) tapioca starch/flour
¼ cup + 1 Tbsp (30 g) finely ground chia seeds (I grind mine in a coffee grinder)
1 teaspoon fine sea salt
16 Tbsp (2 sticks) cold, unsalted butter
1 Tbsp apple cider vinegar, chilled
1 cup ice water
For the filling:
7 cups (1.3 kg) mixed berries (hulled & chopped)
1/2 cup (77 g) coconut sugar1
/3 cup (113 g) honey
1/4 cup (28 g) cornstarch
2 Tbsps balsamic vinegar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon finely ground black pepper
Assembly
Egg wash or cream/milk
Make the dough:
In a large bowl, combine the rice, oat, buckwheat flour, cornstarch, tapioca flour, ground chia seed, and salt. Scatter the butter pieces over the top. Use a pastry blender or your fingers to incorporate the butter until the mixture resembles gravel, with lots of butter chunks the size of large peas.
Drizzle the apple cider vinegar over the flour mixture, then drizzle the ice water 1 tablespoon at a time, tossing the dough with a rubber spatula to moisten evenly. Add just enough water for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl; you may need up to 8 tablespoons of water, total.
Use the “fraisage method” to form the dough:
Dump the dough onto the counter. Grab a handful of dough, place it on the counter, put the heel of your hand on the dough, and push it away from you, scraping it across the surface several inches. Use a bench scraper to scrape the dough off the counter and place it back in the bowl. Repeat with the remaining dough. It should only take a minute or two to complete this process.
Gather all of the dough, then divide into two equal portions. Roll each portion into a ball. Wrap each loosely in plastic wrap or a beeswax wrap, and flatten it into a disc shape. Chill the dough until firm, 30-60 minutes.
Note: If your dough has chilled for a while and cracks when you go to roll it, let it warm up a bit; this will make it easier to work with.
Roll the dough:
On a lightly floured surface, roll each ball of chilled dough into a rough square that is about 1/4″ thick. Fold it in thirds like you’re folding a letter, then in thirds again, so the dough is a small, layered rectangle. Gently press to flatten it slightly, and chill for another 30 minutes.
Shape the dough:
Remove one dough ball from the fridge, unwrap it, and place it on a lightly floured surface. Roll the dough into a circle. You want the diameter of the circle to be about 2 inches bigger than the diameter of your pie plate. Dust the dough lightly with oat flour as needed, rotating and flipping it to prevent it from sticking.
Ease the dough into a glass pie plate, fit it into the corners, and trim the overhang. Prick the bottom of the crust all over with the tines of a fork. Chill the crust for 20 minutes, then freeze it for at least 20 minutes, until solid.
Prepare the filling:
Combine all the ingredients in a large mixing bowl, and stir until cornstarch dissolves.
To assemble:
Transfer the filling to the pie, and keep chilled while you design your top crust. Alternatively, you can roll the dough similar to the base, and cover the pie completely. When adhering top crust to the edges, you can use an egg wash, heavy cream or milk to help the dough adhere. Chill the completed pie while the oven preheats.
To bake:
Preheat the oven to 425°F. Bake the pie on a baking sheet for 20 minutes. Reduce the oven temperature to 375°F, and continue to bake for 40-50 minutes more, until the crust is golden and the berry filling bubbles in the center. If the crust starts to brown too quickly, cover the pie with aluminum foil to prevent excessive browning.Remove from baking sheet to a wire rack; cool 1 hour before serving.
Enjoy!
RECIPE, STORY, STYLING, AND PHOTOGRAPHY BY QUELCY KOGEL
A proper summertime fireside hang includes s’mores. Get a little gooey with this cocktail version.
It’s not summer until you’ve sat around a fire, absorbing the comforting smell of the smoke into your clothing, watching the sparks from a newly added log, and conversing long into the night. It’s not a proper summertime fireside hang without the classic fireside food: s’mores. Whether you’re six or 86, you’re never too old to be excited to squish an oozing, roasted marshmallow and chocolate bar between two graham crackers.
If you are, however, over the age of 21, then I have a summertime cocktail for you. Capture the joy of a fireside hang with the smoky and oaky flavors of whiskey. A classic old fashioned becomes a sip of summer with a deconstructed s’more. Pro tip: the chocolate-hazelnut spread that works so well to garnish this drink also works really well in your s’more too. A chocolaty spread goes on smooth and only improves with heat. However, if you’re a chocolate bar loyalist, try the Espresso Yourself bar from Fat Cat Chocolates.
So bon appétit andcheers to summertime, to firesideswith friends, and channeling childhood wonders.
Some Flavor Upgrades: My own enthusiasm for s’mores rekindled when I discovered the brand Smashmallow. They’re corn-syrup and preservative free, and they come in fun flavors like Cinnamon Churro (featured in the photo), toasted vanilla, cookie dough, and mint chocolate chip. Collect ‘em all! When it comes to the cocktail, I recommend Wigle’s organic molé bitters for some extra cocktail complexity.
A fresh and spicy salsa brings this easy-to-make baked dish to life!
The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.
Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.
Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.
Enjoy these dishes at a summer gathering of your own design!
SALMON WITH PINEAPPLE MANGO SALSA RECIPE
Ingredients
For the salsa
4 grilled pineapple slices
1 diced mango
½ chopped red onion
Chopped jalapeño (to taste)
Chopped cilantro (to taste)
Lime juice from 1 lime
Salt
Lemon juice from one lemon
For the salmon
2 lb Jail Island salmon
Salt
Pepper
1/2 tsp Garlic powder
1/4 tsp Chili powder (or more if you prefer a spicier taste)
1/2 tsp Mustard powder
Grill pineapple slices, then dice.
Chop and dice mango, onions, jalapeño, cilantro, lime juice, and salt, and mix. Let sit for 30 minutes.
While salsa is resting, drizzle lemon juice on salmon and season with salt, pepper, garlic, chili, and mustard powders. Massage the spices in gently.
Bake at 350 degrees for 20 minutes or until fully cooked.
Place a liberal serving of pineapple mango salsa on the side and serve.
Photography by Dave Bryce / Styling by Justin Matase / Venue by Marvista Design + Build
Try other great summer dishes from our party at Marvista Design + Build:
A crowd-pleasing side dish, especially when farm-fresh green beans are in season.
The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.
Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.
Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.
Enjoy these dishes at a summer gathering of your own design!
GREEN BEANS WITH SHALLOTS & ALMONDS RECIPE
2 lb green beans
1 tbsp olive oil
5 shallots
Salt
Pepper
¼ cup brown sugar
1 tbsp lemon juice
Toasted almonds
Blanch green beans lightly, then flash on a hot grill for grill marks and flavor.
Heat oil in a pan, add sliced shallots. Stir on high heat till brown.
Add salt, pepper, and brown sugar and cook until caramelized.
Mix green beans with shallots, olive oil, and lemon juice.
Garnish with toasted almonds.
Photography by Dave Bryce / Styling by Justin Matase / Venue by Marvista Design + Build
Try more great summer dishes from our party at Marvista Design + Build:
When the corn is as high as an elephant’s eye, you make corn salad!
The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.
Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.
Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.
Enjoy these dishes at a summer gathering of your own design!
GRILLED SWEET CORN SALAD RECIPE
4 ears sweet corn
2 chopped shallots
1 tbsp lime juice
1 tbsp olive oil
1 chopped Fresno pepper
1 tsp chopped cilantro
1 tsp salt
1 tsp pepper
Boil corn for 5 minutes, then grill for flavor until done. Cut the corn off the cobs.
While corn is still warm, combine all the remaining ingredients together and pour over corn. Mix again until fully coated.
Photography by Dave Bryce / Styling by Justin Matase / Venue by Marvista Design + Build
Try more great dishes from our summer party at Marvista Design +Build:
“Fresh fresh fresh” is the best way to describe this refreshing salad.
The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.
Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.
Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.
Enjoy these dishes at a summer gathering of your own design!
STRAWBERRY PECAN SALAD
Ingredients
3 cups green spring mix
¼ cup candied pecans
½ cup quartered strawberries
1/4 cup sliced red onion
1/4 cup sliced avocado
1 sliced avocado
1/3 cup balsamic vinaigrette
Instructions
Add all ingredients and mix gently.
Photography by Dave Bryce / Styling by Justin Matase / Venue by Marvista Design + Build
Try more great summer dishes from our party at Marvista Design + Build:
Peak summer squash season is coming — here’s a delicious way to enjoy the bounty.
That overabundant, peak-harvest moment of summer always brings zucchini and summer squash into the limelight. What do we do with it all!? Here’s a lovely, elegant idea that takes no time or trouble once you slice Shenot Farm‘s produce and sprinkle the dish with Blackberry Meadows Farm bacon. It’s downright delicious.
SUMMER SQUASH ROLL-UPS RECIPE
INGREDIENTS
1 zucchini
1 yellow squash
1 tsp salt
1 cup ricotta cheese
½ cup grated Parmesan
1 egg
1 tbsp freshly chopped parsley
1 tsp black pepper
1 tsp garlic powder
3-4 strips of bacon, fried crisp and crumbled, optional
INSTRUCTIONS
Using a mandolin, thinly slice zucchini and squash lengthwise into long ribbons. Place into a Ziplock back with 1 teaspoon salt and let sit for 20 minutes (this will allow the squash to become pliable and will keep the pieces from breaking while rolling up).
In a bowl, evenly mix the remaining ingredients. Line up each ribbon of squash flat on a plate, spread 1 tablespoon of filling evenly over each ribbon, roll up, and place in a baking pan. Sprinkle with extra Parmesan.
Broil for 10-12 minutes until the filling is cooked through and the tops start to brown, then serve.
STORY BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE / RECIPE AND STYLING BY ANNA CALABRESE
Lamb Fest 2021 was a delicious day for lamb lovers and connoisseurs of good flavor, including dishes of these special Lamb Sloppy Joes. Seven of our nine teams shared their recipes to try at home for TABLE readers.
The chef teams who competed for the top prize at TABLE Magazine’s Lamb Fest 2021 brought their experience, imagination, and talents to SouthSide Works in October. The results were the nine fantastic variations on deliciousness. Each entry was unique in its flavor profile, in its textures, and in its presentation. It was a tough choice, but hundreds of attendees voted for their taste buds. Guest Judge Hal B. Klein supervised the count and announced the verdict. And the rest is lamb history.
Team Average Joes at Our Lamb Fest
Speckled Egg founders Jacqueline and Nathan Schoedel met up with R.C. Carter and free agent Patrick Duffy to create a luscious mouthful of savory lamb sloppy joes finished perfectly with luxurious creme fraiche and served on a tiny bun from Mediterra. The team rounded out this delicious picture with the sharpness of homemade pickled vegetables. This is a dish anyone can try, and succeed with, at home.
A more decadent sloppy joe that you won’t mind getting messy for.
Ingredients
Scale
For the creme fraiche:
1 pt heavy cream
2 tbsp buttermilk
For the lamb mixture:
1 lb ground lamb
Salt and pepper
1 yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 tbsp tomato paste
1/2 cup white wine
1 cup Heinz ketchup
1/2 cup Worcestershire sauce
1/4 cup yellow mustard
5 dashes Tabasco
2 tbsp brown sugar
2 tbsp smoked paprika
1 tbsp cumin
2 tbsp chili powder
1 tbsp coriander
1 tsp allspice
1/2 tsp cinnamon
Instructions
Mix heavy cream and buttermilk in a non-reactive container (Tupperware works well).
Cover and let sit overnight at room temperature for at least 12 hours. Refrigerate.
Heat a large sauté pan over medium-high heat. Add ground lamb and season with salt and pepper. While the lamb is cooking, break up the lamb into smaller pieces.
When fully cooked, remove the lamb from the pan and set aside.
Return pan to heat; add onions and peppers. Season with salt and pepper. Saute for a few minutes until fragrant. Add garlic and when the garlic becomes fragrant, add tomato paste, and stir frequently. Cook until tomato paste starts to darken, about 3 minutes.
Deglaze the pan with white wine scraping the bottom of the pan. Reduce the white wine by half.
Return the lamb to the pan and add the remaining ingredients and salt and pepper to taste.
Stir often, bring to a boil, and then down to a simmer. Cook on the lowest setting for a half hour. Taste and re-season if necessary.
Assemble sandwiches by adding sloppy joe mix to a bun and top with creme fraiche.
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Recipe by Jacqueline Schoedel, Nathan Schoedel, R.C. Carter, and Patrick Duffy
Story by Keith Recker
Photography by Laura Petrilla
Styling by Ana Kelly
Consider time in the kitchen an opportunity to connect with yourself, and to infuse the day with mindfulness and good feeling. Savor a healthy snack and recommit to the goals you’ve set. Fairmont Pittsburgh Sous Chef Caleb Allen shares his recipes for Coconut Chia Pudding and Fl.2 Granola as one way to enjoy your quiet time.
Fl. 2 Granola Recipe
INGREDIENTS
1 vanilla bean
8 cups rolled oats
2 cups sliced almonds
2 cups pine nuts
3 cups coconut
1 cup brown sugar
1 cup maple syrup
3/4 cup vegetable oil
Pinch of sea salt
2 cups raisins
DIRECTIONS
Cut the vanilla beans and scrape out seeds into a bowl. Add dry ingredients. Add wet ingredients. Combine. Bake at 325° until golden brown. Add raisins to mix once cooled.
Coconut Chia Pudding Recipe
INGREDIENTS
2 cups coconut milk
2 tablespoons maple syrup
¼ cup water
½ cup chia seeds
DIRECTIONS
Combine wet ingredients, then whisk in chia seeds. Transfer to airtight container and refrigerate overnight. Once set, layer it, starting with the pudding, then granola, then diced mango or any fruit you like!
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Tom Berna, Fishes and Loaves Cooperative Ministries’ operations manager, says that the organization serves 60 to 70 households five days a week.
Photo by Jeff Swensen
Forging Forward 2022 is a series of six articles about organizations helping our region make progress on the significant issues challenging our friends and neighbors. The series is presented with the generous support of The Pittsburgh Foundation.
The #ONEDAY Critical Needs Campaign, a day of online giving to organizations doing vital work, is on August 9: mark your calendars and plan to be part of something great!
One of the most famous parables of the Bible has Jesus, through faith and love, feeding five thousand people with five loaves and two fishes. This metaphor for multiplying goodness in the service of others is the backbone of Fishes & Loaves Cooperative Ministries. Based in the Hazelwood community of Pittsburgh, this nonprofit organization offers Meals on Wheels, congregate lunch, emergency food, and a buying club for residents of Hazelwood, Glenwood, Glen Hazel and most of Greenfield.
After the last grocery store closed in the Hazelwood community more than a decade ago, the community decided to start a buying club and shopping service to serve their neighbors and friends. “This was before Instacart,” said Tom Berna, operations manager. “We started shopping twice a month for about 15 to 20 families. When the pandemic hit, those numbers doubled. And we continue to serve 60 to 70 clients a day, five days a week,” he added.
The organization operates out of St. Stephen Catholic Church Pastoral Center and utilizes a commercial kitchen and pantry storage in the Spartan Community Center of Hazelwood.
While Meals on Wheels is the noprofit’s primary focus, serving more than 100 people a week, it also created a grab-and-go program where people have the option to dine and congregate with other community members. It also offers an emergency food program, which originated during the pandemic.
“In 2018, people would call and say, “I don’t have any food in my house.” We started to think about this: ‘Why don’t we deliver emergency food?’ We began giving out food and by 2021, we gave out 12,000 pounds of food to 100 families. We are one of the few food pantries that deliver. We get calls from people who can’t get to us, providing food once-a-month within a seven-mile radius,” said Tom, a former engineer-turned-deacon who, prior to coming to Pittsburgh worked around the country in hospitals and prisons.
Through this work, Tom and his team have also provided wellness checks, connecting community members to other resources and support systems. He and his team are often the first people who connect with those in need of help.
“I was bringing food to one home and the woman answered the door in a bedsheet. Her boyfriend had taken all of her clothes, and her children’s clothing, too. We were able to find her support so that she could send her children back to school, properly clothed, and so that she could get back to work, as well,” he said.
Never knowing what he may encounter, leading with compassion and an open heart has served him well over the years. Not only does Fishes & Loaves feed the body, but the work nourishes peoples’ souls, too.
“It gives people hope that there is help available and there are people doing it out of the kindness of their hearts,” said Tom. The organization currently has two part-time employees and 20 volunteers. During the pandemic all have worn masks and gloves and implemented contactless delivery service and grab-and-go lunches.
“When the government checks went out during Covid, we saw a decrease in need for emergency food. But once those checks ran out, the demand went right back up again,” he noted. Working with The Greater Pittsburgh Food Bank and 412 Food Rescue, the nonprofit has been able to provide fresh and shelf-stable foods that are nutritious and delicious. “Once in a while we get pastries from Giant Eagle, which is always a nice treat,” he said.
Groups like The Pittsburgh Foundation help provide Fishes & Loaveswith the funds it needs to continue its mission. “This work is why I get out of bed in the morning,” said Tom. “When we help our neighbors, we uplift everyone.”
Join The Pittsburgh Foundation’s ONE DAY campaign to provide support to Fishes & Loaves Community Ministry on Aug. 9. Together, we can create a healthy, more equitable world.
Get to know Fishes & Loaves Cooperative Ministries here, and support its work to address our neighbors in need.
Read about other organizations doing vital work to help our neighbors in Western Pennsylvania by reading more in our Forging Forward series, presented with the support of The Pittsburgh Foundation: