Interior designer Pierce Allen designed this Long Island, New York bath. ENJOY!
IF YOU MISSED ...
Photography by Lucas Allen
House Beautiful September 2011
Saturday, August 20, 2011
CHEDDAR TOMATO PIE
CHEDDAR TOMATO PIE
Ingredients
Crust
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
- 1 cup buttermilk
Filling
- 2 pounds large ripe tomatoes, cored and cut into 1/4" slices
- 2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
- 1/4 cup finely grated Parmesan (1/2 ounce)
- 1 scallion, trimmed, chopped
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons cornmeal
Special Equipment
Use a 9"-diameter glass or ceramic pie dish
Preparation
Crust
- Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.
Filling
- Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.
- Preheat oven to 425°. Roll out dough between 2 sheets of plastic wrap to an 11" round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
- Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.
- Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices.
- Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it's getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving.
IF YOU MISSED ...
Bon Appetit
Friday, August 19, 2011
DAVID EASTON ~ DESIGN ON RED MOUNTAIN
Interior designer David Easton and renovation architect Eric J. Smith renovated and designed this Aspen home on Red Mountain. After the renovation of the 1970’s home, Easton designed the interior using a palette of blue grays, tans, and biscuit, providing pops of color through his use of the art, pillows, and accessories.
Easton’s use of his trademark tall bay windows provide a breathtaking view of the lovely mountains and fireplaces add warmth to this beautiful family vacation home. ENJOY!
Easton’s use of his trademark tall bay windows provide a breathtaking view of the lovely mountains and fireplaces add warmth to this beautiful family vacation home. ENJOY!
IF YOU MISSED ...
Photography by Laura Resen
Veranda Magazine September 2011
Thursday, August 18, 2011
BARRY DIXON ~ DESIGN IN WASHINGTON
Interior designer Barry Dixon designed this beautiful Capitol Hill row house using unusual arrangements of furniture and a brilliant play on color, but in the bedroom and bath, Dixon brought in subtle tones and metallic paint. ENJOY!
Photography by Jonny Valiant
House Beautiful September 2011
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