Tomorrow the Eastbank Farmers Market plays host to Pietopia, the second pie contest in the last five days. The big difference between Pietopia and last Sunday’s Portland Pie-Off, however, is that the Pietopia pies come with one additional ingredient: symbolism. Contestants submitting pie recipes to Pietopia are also asked to submit a story that connects the pie and its ingredients to a life experience. The winners receive a one-of-a-kind art print inspired by their entries, and a chance to sample their pies at the Farmers Market.
At least one Pietopia winner is taking it as a chance to go further. Kristina Baesler, who won with her White (wine) Rabbit Pie, is hoping that her Pietopia win is a sign she will soon kick-ass in the Portland food scene with her savory pies and ice creams. On her new blog, Meat a la Mode, there is a good amount of space given to discussing her creations, which all sound quite tasty. It’s clear that she’s casting about for a place to land after a soul deadening office job, and I hope that someone gives her a space to apply her skills. Because I have to say, I want an Oxtail Pie with Dill Ice Cream… Right now.
You can taste Baesler’s creation tomorrow (along with pies from three other winners) between 3:30 pm and 6:30 pm at the Eastbank Farmers Market [SE 20th and Salmon].
Check out Baesler’s recipe after the jump.
- from Meat a la Mode
White (wine) Rabbit Pie
by Kristina Baesler
"— I spend my day desperately wanting to scream what my pies say so naturally, 'EAT ME.'"
* Puff Pastry in a square large enough that the corners are hanging well over the sides of the pie pan
* 1 lb. of rabbit meat (available at City Market, Zupans...)
* 1 bottle Chardonnay (or any white, drinkable wine)
* ¼ cup of chopped, fresh tarragon
* ¾ cup chopped celery
* ¼ cup chopped carrot
* 1 small potato (any variety), cubed
* 1 chicken bouillon cube
* 1 tsp of salt
* 1 egg (mixed with a Tbs. of water to brush pastry)
* 1 tsp pepper
* ½ tsp onion powder
* ¼ tsp garlic powder
* 3 Tbs flour
* 2 cups water (approx)
* 1 cup raw, fresh pasta (any variety)
* 1 Pinch of edible gold dust, flake or leaf
Pie Filling: Add half bottle of Chardonnay, 2 cups water, bouillon cube and rabbit meat (cut into small pieces) to a medium sauce pan on medium heat and cover. Combine tarragon, celery, carrot, potato, salt, pepper, onion powder and garlic powder in a mixing bowl. Sift flour over the top of the mixture and toss all ingredients, then add to the sauce pan. Bring sauce pan to a boil, then simmer partially covered on low heat for 30 to 40 minutes while stirring occasionally until the meat appears cooked through and the liquids boil down and thicken a bit (should still be slightly thinner than gravy). Add more salt and pepper to your liking and take mixture off the heat. Stir in raw, fresh pasta noodles immediately.
Refrigerate mixture for a minimum of an hour, so that it is at least room temperature or cooler.
Preheat oven to 375 degrees
Thaw puff pastry sheet to room temperature (or until pliable) and place over a pie tin/pan (I prefer making mini pies in muffin tins, but the method is the same). Be sure that the excess pastry is draped over the outside of the pan, the corners hanging well over the sides. Add the cooled pie filling starting in the center of the pastry and fill to just under the rim of the pan. Fold one corner of the pastry in toward the middle of the pie, continue with the opposite corner folding this one over the top of the first. Fold in the remaining corners and pinch together any holes, tuck excess crust gently into the pie pan and brush the top of the pie sparingly with an egg wash (1 egg stirred with 1 Tbs of water)
Bake for 1 hour. Top should be a light, golden brown.
Allow to cool for 20 minutes. Dust the crust gently with gold and stare in wonder and amazement at the edible art before you — then promptly devour while washing down with the remaining wine.