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Recent Reviews

Re:Parsnip Buttermilk Pie

This recipe is OK, but needs an update. There is no temperature setting indicated for baking, which is a pretty major miss. I ran into the recipe in the Winter 2013 issue of Cook Fresh, but it looks like it was first published at least five years before that, so theoretically there has been a lot of time to retest the recipe and make corrections. Editors, you need to do this recipe justice by making the temperature correction! I ended up starting at 350 then upping it to 375 about 20 minutes in. I'd guess 375 is closer to what was intended.The crust is also problematic. Another reviewer mentioned the same problem I had -- the dough is incredibly crumbly and unrollable. I ended up treating it like a crumb crust and pressing it into my pie dish. To my surprise, that worked, and saved me from wasting a half cup of Plugra, but there was no crimping possible. If I make this again, I would bring down the flour to 1 1/4 cups rather than 1 1/3, and I'd allow for the possibility of more water. The egg yolk plus 2 Tbsp should theoretically be enough liquid with the smaller proportion of flour, but it would need to be tested.On the plus side, blending the mashed parsnips with the buttermilk was a "cooking magic" moment for me -- it makes a gorgeous custard! -- and the final result was as delicious as I expect from Fine Cooking. The recipe needs tweaking, but it's worth making.

Posted: 12:27 am on March 18th 2013