FETA AND RICOTTA CHEESE SKILLET PIE
"There's no crust, but you can't argue with this handsome pie, which is rimmed with the black edge of the cast-iron skillet rather than with pastry. It's excellent for those seeking protein-rich dishes, and it's so quick to put together you'll have to wait for your oven to heat up.
Serve this skillet pie in wedges with sides that match the season. In summer, look to roasted peppers plus a few olives; in spring, a shaved fennel salad; in winter, luscious braised black kale. This also makes a good appetizer, served, of course, in smaller portions, or part of a mezze plate. A lusty Zinfandel from Sonoma would partner well with the cheese."
3/4 pound feta cheese, preferably sheep's milk
1 pound ricotta cheese
4 to 6 eggs
1/4 cup flour
3/4 cup milk
sea salt and freshly ground white pepper
1 tablespoon chopped dill
Preheat the oven to 375 degrees F.
Mix three-quarters of the feta with the ricotta in a medium bowl, without worrying about getting it perfectly smooth-you'll want some chunks. Beat the eggs into the cheese, then add the flour and milk. Season with 1⁄2 teaspoon salt, pepper, and dill.
Butter a 10-inch cast-iron skillet or an earthenware baking dish. Pour in the batter and crumble the remaining cheese over the top.
Bake until golden, 35 to 40 minutes. Cut into wedges and serve with your chosen garnish.
Serves 4
Excerpted from Vegetarian Suppers from Deborah Madison's Kitchen by Deborah Madison
Copyright 2005 by Deborah Madison. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
"There's no crust, but you can't argue with this handsome pie, which is rimmed with the black edge of the cast-iron skillet rather than with pastry. It's excellent for those seeking protein-rich dishes, and it's so quick to put together you'll have to wait for your oven to heat up.
Serve this skillet pie in wedges with sides that match the season. In summer, look to roasted peppers plus a few olives; in spring, a shaved fennel salad; in winter, luscious braised black kale. This also makes a good appetizer, served, of course, in smaller portions, or part of a mezze plate. A lusty Zinfandel from Sonoma would partner well with the cheese."
3/4 pound feta cheese, preferably sheep's milk
1 pound ricotta cheese
4 to 6 eggs
1/4 cup flour
3/4 cup milk
sea salt and freshly ground white pepper
1 tablespoon chopped dill
Preheat the oven to 375 degrees F.
Mix three-quarters of the feta with the ricotta in a medium bowl, without worrying about getting it perfectly smooth-you'll want some chunks. Beat the eggs into the cheese, then add the flour and milk. Season with 1⁄2 teaspoon salt, pepper, and dill.
Butter a 10-inch cast-iron skillet or an earthenware baking dish. Pour in the batter and crumble the remaining cheese over the top.
Bake until golden, 35 to 40 minutes. Cut into wedges and serve with your chosen garnish.
Serves 4
Excerpted from Vegetarian Suppers from Deborah Madison's Kitchen by Deborah Madison
Copyright 2005 by Deborah Madison. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!