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Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website: www.edibledfw.com/recipe/entrees/mediterranean-salmon-en-papillote/📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: www.eventbrite.com/e/fall-wine-trail-tickets-663811085827Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Explore the tastes of Portugal at Central Market through September 26! Enjoy an immersive culinary celebration of the Portuguese traditions and richly diverse cultural influences that includes custard-filled Pastéis de Nata, spicy Piri-Piri, a stunning seafood selection, sips of vinho, and so much more.Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: www.centralmarket.com/passaporte-portugal-stroll-2023Beautiful photos by Teresa Rafidi ... See MoreSee Less
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SEASONAL RECIPES: THE MEANING OF PIE

seasonalRecipesPie

STORY AND PHOTO BY KELLY YANDELL

Pie is a metaphor for life. It is imperfect. Every crust behaves differently, even when you’re using the same recipe. The crust outcome is affected by your mood, the weather, the temperature of your kitchen and your pace. The fruit fillings are determined by the seasons. Savory or sweet, pies will reflect the mood of the calendar. A cake is just a cake, no matter the time of year. A peach pie, on the other hand, is a harbinger of summer. And pecan pies start appearing before Thanksgiving just like clockwork. A chicken potpie is hardly fathomable in July, but it’s just the thing for a cold December evening. I suspect you can see the steam rising from the crust right now.

I approach each pie with a little trepidation, but once I start assembling my supplies, I am overcome with a feeling of peace, as though I am in the kitchen with my mother and my grandmother and my great grandmother. Pies do that. They evoke a mood of nostalgia and warmth.

I use a crust recipe that I learned from my friend Jon Rowley. It is simple and straightforward. For fats, it uses butter and leaf lard. Leaf lard is a specific fat processed from around the kidney of the pig. It yields lard that is optimal for pastry crusts.

I once thought that you couldn’t make crust without a food processor, but Jon taught me how joyful it is to work a crust with your hands. If you start with very cold, in fact frozen, fats and flour, you can work the fats gently into the flour, squeezing upward in the bowl until it comes together and the remaining fat chunks are about the size of large peas. The presence of these fat pockets is what causes the little explosions in the crust that yield a flaky texture. If you work them into perfect uniformity, you will only be rewarded with toughness.

All pies are good. Some are prettier than others. Many homely-looking pies taste far better than gorgeous pies. And a homemade pie, no matter the appearance, is better than any other pie on earth. Pies embody effort and love and care like no other food. The mere act of making it is valuable. The fact that you also get to enjoy eating it with those you love is a bonus.

Pie baking is not so much difficult as it is intimidating for a novice. The only solution is to jump right in and make a million crusts and a million pies. Each one will be a learning experience, and each will be better than the one before it. But your first successful pie will taste sweeter and make you more proud than you can imagine. You don’t need many specialized tools to bake pies. Some would say you can even skip the rolling pin and use a wine bottle in a pinch. I like to have a pastry cloth, which I keep in my freezer at all times. I also love my French rolling pin. Beyond these simple items, all you need is happy thoughts.

RECIPES

PIE CRUST

SAVORY WINTER HARVEST PIE

TWO GRANDMOTHERS’ PIE CRUST

NANA FRAN’S NEW YEAR’S DAY 
HAM AND COLLARDS POT PIE

MOMMA RAE’S TEXAS GRAPEFRUIT 
BUTTERMILK CHESS PIE

MISS KATE’S CARROT & GINGER DREAM PIE

BEEF & BREW STEW

BROCCOLI & REDNECK CHEDDAR SOUP

ROASTED PARSNIP SOUP

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KELLY YANDELL is a writer and photographer based in Dallas. She has contributed to Edible Dallas & Fort Worth since 2011. Her website (themeaningofpie.com) celebrates practical dishes and comfort foods, while her photography portfolio can be found at kellyyandell.com. Kelly is an attorney and is the vice president of the Advisory Board of Foodways Texas, an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas.

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