Pie Crust - Black Pepper and Herb

Ok, this is my first attempt at making a savory pie crust. I think it turned out pretty good. The crust was buttery and flaky with a nice savory flavor. My friend Molly uses half butter and half shortening, I think I'll try that next time. Just be sure that both are very cold!



This crust is great for pot pies and quiches.

2 1/2 Cups Flour
1 tsp s/p (each)
1 tsp fresh Thyme leaves
1 tsp fresh Rosemary - chopped
1 cup Water with Ice Cubes
1 cup Butter - cut into cubes, covered & placed in the freezer

Preheat oven to 400°.

Whisk the first four ingredients together.



Add the cold butter. Use a pastry cutter, or two forks to cut the butter into the flour mixture until it's the size of peas.




Bring the dough together with half of the water. Add more water, one Tbsp at a time, as needed till the clumps of dough, gently kneaded together with your hands, form a ball. Start this in the bowl, then move to a floured working surface. Don't over work the dough. You don't want the little clumps of butter to melt, so work quickly!

Garlic Basil Oil

This oil is super easy to make yet it's packed with flavor. I like to drizzle it over so many foods: lentils, chicken, fish, potatoes, salad, and toast all benefit from the oils fresh flavors.

Fresh Basil - about an ounce
3-5 Garlic cloves - peeled and roughly chopped
EVOO
White Balsamic Vinegar
Salt



Place the basil and garlic in a food processor or blender.

Pour just enough oil in to top the herbs and garlic.



Use the pulse setting, if you have one, to blend the basil and garlic together.

Pasta, Green Bean and Tomato Salad

The al dente pasta in this salad makes it nice and hardy, while the vegetables keep it fresh and light. This salad is great to take to a party, or at the dinner table as a main or side dish.



Large Pot of Water
s/p
handful of Green Beans - ends trimmed, cut into bite size pieces
1/2 pint Cherry Tomatoes - cut in half
1/2-1 Yellow Hot Chili/Hungarian Wax pepper - thinly sliced, seeds removed
Green Onion or Chives - use scissors a sharp knife to cut into thin slices
2 cloves Garlic - pressed or finely chopped
Lemon Zest
Lemon juice from half a lemon
Fresh herbs - chopped (I used Sage. Basil, Oregano, Rosemary, or Thyme would also taste great.)
EVOO
Ziti or any bite size shaped pasta
Fresh Spinach or any hearty leafy green such as romaine lettuce, watercress, endive, young mustard greens, arugula, or a blend of greens



Cover the pot of water and bring it up to a boil over medium-high to high heat. When the water boils remove the lid, heavily salt the water, and add the green beans. Cook the beans for about two minuets, no longer.

In the meantime, put the tomatoes, hot peppers, green onion, garlic, lemon zest and juice in a large bowl.