Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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April 18, 2004
The late Edna Lewis was a remarkable chef, teacher and author.
Her passing bereft us of a true giant in the American culinary
pantheon. She was a major force in the re-introduction of the
rich flavors of regional cooking to the broader American palate.
In her own words:
"Ever since I learned to cook as a child in Virginia, I have
been devoted to making food that tastes the way I remember it -
fresh, ripe and ready to eat."
The following recipe is typical of the simple yet wholesome
fare she used to dish up at that now-defunct palace of American
dining, Gage & Tollner, which was located in Brooklyn, NY.
Scallion Pie
The Pastry
2 1/2 cups unbleached all-purpose flour
1 tsp. salt
10 TBSP. chilled lard or vegetable shortening
4-5 TBSP. ice water
Combine the flour and salt in a large bowl.
With a pastry blender, cut in lard or shortening
until the mixture is coarsely crumbled. Sprinkle
with the ice water, one TBSP. at a time, tossing
with a fork until the pastry holds together.
Shape into 2 balls, one slightly larger than the
other. Flatten slightly, wrap and refrigerate
for 30 minutes.
The Filling
1/3 cup water
6 cups scallions, sliced into
1/2" pieces
2/3 cup heavy or whipping cream
1/2 tsp. fresh minced garlic
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
A pinch of nutmeg
Bring the water to boil in a large skillet over
high heat. Add the chopped scallions and cook,
stirring until the green tops are wilted. Drain
well and remove from the skillet. Put the cream,
garlic, salt, pepper and nutmeg into the skillet.
Bring to a boil and cook for 4-5 minutes.
Set aside to cool.
Preheat the oven to 350° F.
Roll the larger ball of pastry out on a floured
surface into a 12" circle. Transfer to a 9" pie
plate, letting the edges overhang.
Stir the scallions into the cream mixture and
spoon into the pastry shell. Lightly brush the
overhanging pastry edges with water.
Roll the second pastry ball into an 11" circle
and place on top of the pie plate. Flute the
edges of the pastry together and slash four
or five vents into the top crust. Bake for 60
to 70 minutes, or until the pastry is golden
brown.
Simple, straightforward and satisfying -
the essence of Edna Lewis. Enjoy!
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collection of recipes from The Stray Gourmet.
Until next time, see you around the galaxy.
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Contents © 1996-2003 The Stray Gourmet
Exploring the Epicurean with The Stray Gourmet
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