Thursday, June 7, 2012

easy bake oven

Vidalia season. Time to pull out the worn out recipe for Vidalia onion pie. That would be recipes in the plural. At least one for quiche. A few called pie. Another, with a cracker base. Another, all scribbled upon.  Honestly, it doesn't matter which one I used last time. I always do the same thing. I mess with them.

No, let me rephrase that. First I mess with them, then I complain that they never turn out.  This year will be different.  The kids hear me mention "Vidalia pie" and get excited. "Are you making a quiche?" "Oh, I love Vidalia pies!"  See what I have to work with here? The pressure is tough.

I decide to start over, and I go online. Food Network has a five star recipe. I'll go back to basics and ignore all the scribbles for changes I've previously made.


Two pounds of onions. How much does an onion weigh? I bought five. That'll do.

"Do not brown the onions."  Huh? Are they completely wacko? Of course I'm browning the onions. I'll put them in the crock pot and I'll give them all day. What a great smell!

Oh, one commenter skipped the crust. That would solve so many of my problems. I hate making pie crust.

Really? Only three eggs? But then it becomes a side dish, and I don't have time to plan something else. I'll double it.

Hm. A cup of sour cream. I have most of a cup. But certainly not two. I'll add some milk.

Well, if it called for three tablespoons of flour, and I'm doubling it, that's six. But I used milk instead of the extra sour cream, so maybe just a little bit more.

I don't have much Parmesan. Maybe Swiss. Oooh, I have that wonderful Jarlsberg; that will be fabulous.

Preheated to 450... no, still not hot. Still not hot? What?! Why is that $%#& oven still not hot?  Well, I've done this before. I'll turn on the broiler until it gets hot and then the residual heat will be fine.

Twenty minutes. Got that. Now I can lower the temp (it will actually do this by itself since it isn't heating today anyway) and cook it another twenty minutes "or until done in the center." Ha! I know to set aside an hour for a quiche. I'm prepared for this one.

Or so I thought I was. I let the dish rest for five minutes, to the chorus of "I'm hungry"s, and then served up... raw egg on the bottom.   I turn the broiler on to heat the oven again, and set the timer for yet another twenty minutes.

It is now after 7pm. We make ham sandwiches for dinner. Everyone is crabby.

As we clear the table and decide to go out for ice cream, I check on the pie again. It looks fabulous. It has risen two inches and browned to a golden cheesy deliciousness.

Just like that, I've baked a wonderful Vidalia onion pie.

We'll eat it tomorrow.  I might need to make a few notes on the recipe however.


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