ll Cibo é L'essenza Della Vita....

"The rooms that you use on a daily basis are the rooms people will always want to sit in, because they have soul." --Bunny Williams


"If you want to live forever and ever, drink wine and eat maccheroni." ~~~Sicilian Proverb

Wednesday, October 6, 2010

A Busy Week!~ An Autumn Stuffed Bread, Salmon Pie, and Lemon Curd Cookies!

Whew!! What a week!

My husband is rolling his eyes at me, but I can't help it. If I'm going to be "cooking- restricted" for a while, I need to get in as much as I can now!

Actually, I'm trying to use up anything that might spoil and have a few things around for drop-in guests :)

First up- a Salmon Leek Pie adapted from an old Gourmet recipe. 

I actually had a salmon filet and about a half pound of tiny scallops left from an appetizer party I catered, so this lovely, flaky pie made a wonderful lunch for a friend who dropped by to keep me company for a while (this no-driving thing is making me crazy!)

As I've said before, this time of year, this household revolves around various sports and kid-related activities. Grab and go type foods work very well on those afternoons and evenings spent on bleachers, in cars, or when hungry teenagers descend on the house. 

This bread, stuffed with sweet butternut squash, tart apples and onions, and salty crispy pancetta lasted about 10 minutes with 3 teens :)

I often make these little tea cookies with a buttercream filling, but today I decided to use a fresh lemon curd.  

These will be posted tonight as a Bonus Recipe on the Bramasole Facebook page- come join us and let me know if you make them! As always, if you don't "do" Facebook and would like this recipe, just email me and I'll be happy to send it along.

Salmon Leek Pie
adapted from an old Gourmet recipe (I wrote Gourmet on the paper I scribbled it on, but no other info- sorry)

4 large leeks
2 tblsp butter
1/2 lb salmon filet, cut into 1/2 inch pieces
1/2 pound bay scallops, halved
1/4 cup chopped fresh dill
finely grated zest of 1-2 limes
1 1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1 large egg
1 pkg (2 sheets) puff pastry, thawed

Cut white and pale green parts of leeks into 1/2 inch slices. Wash in a bowl of cold water, lift out, drain and pat dry with paper towels.
Saute leeks in butter till soft and golden. Remove from heat and cool
Toss seafood with dill, zest, salt, pepper, and cooled leeks.
Whisk together egg and 1 tblsp water to make an egg wash
On a lightly floured surface, roll out 1 sheet pastry into a 10 inch square. Transfer square to a parchment lined cookie sheet. Mound salmon filling in center. Roll second pastry sheet into a 12-13 inch square. Brush outside edges of bottom sheet with egg wash and drape larger square on top- press down to seal edges. Trim a bit of the excess if desired with a pizza cutter and make certain all edges are sealed. Make 4 steam vents in top with the tip of a sharp knife. Brush egg wash over whole pie lightly and refrigerate for 1 hour. Preheat oven to 400 degrees. 
Bake pie for about 30 minutes till puffed and golden. Serve warm or at room temp with a cocktail sauce, if desired. I served it with a sauce made of 1 roasted bell pepper, 1 very small hot red pepper, and 16 ounces of creme fraiche, processed together in a blender

Pattie's Autumn Stuffed Bread

4- 4 1/2 cups flour 
1/4 cup of powdered milk 
1 pkg fast rise dry yeast
1 egg
1 tsp salt of salt
1-1 1/4 cups  water, warm
6 tblsp butter, softened

In a stand mixer with a dough hook, mix 4 cups flour, powdered milk, yeast, egg, salt, and 1 cup water. Add more flour or water as necessary to form a soft, but not sticky dough (not TOO soft- you want it to hold together). Now add butter and continue kneading till incorporated- this will take a couple of minutes. Set dough in a bowl, cover with a towel, and allow to rise in a warm place for about 2 hours. In the meantime make filling: I roasted a butternut squas (peeled and cut into chunks). Drizzle chunks with olive oil, mix, and season well with salt and pepper. Roast at 375 degrees for about 25-30 minutes till soft and starting to caramelize. Set aside and allow to cool. I sauteed 1 onion, finely chopped and 3 tart apples (peeled, cored,chopped and drizzled with the juice of a lemon) in 2 tblsp butter. Cook just till the onion is soft and translucent- you don't want to make applesauce! Season with salt and pepper. I also cooked some thinly sliced pancetta till crisp and drained on paper towels- bacon would work just fine. I then fried a few sage leaves in the pancetta drippings till crisp- drain. When the dough is risen, divide it in 2. Working with 1 piece at a time on a lightly floured surface, roll out the dough to a large rectangle. Along 1 long edge, place pieces of the butternut

Top with apple/ onion mixture, 1/2 the pancetta, some sage leaves and a handful of grated cheese (I used Fontiago) With a sharp knife, cut slices in the dough from the filling to the edge

Now just roll the filling up right over the sliced dough. Tuck ends under and place on a parchment lined baking sheet. Brush with water or an egg wash and sprinkle with sesame seeds. Allow to rise again for 1 hour.

Preheat oven to 350 degrees. I preheated a rectangular baking stone in the oven during the hour the loaves were rising.

Slide the parchment with the loaves on it right onto the stone and bake for 30-40 minutes, till golden. Remove to a rack (right on the parchment. Serve warm or at room temperature

For those of you who've asked, my surgery will be on Tuesday. I am so grateful for all the good thoughts and prayers you've all sent along. I will admit to being a bit nervous (not generally like me)- we've been finding out that I've apparently been VERY lucky so far. I look forward to being my old self again soon

As Always,

Buon Cibo, Buon Amici,

Pattie and Allie


  1. You are awesome..I would just love to sit in your kitchen and watch you cook! Come say hi :D

  2. Would you please pamper yourself, at least a bit. We love you and will follow you through thick and thin. Take a bit of a rest before your surgery. We'll still be here when you can return. I have a thought. Do cookbook reviews for us until you're back on your feet. Scolds and hugs and blessings...Mary

  3. Pattie,
    I agree with Mary, please take some time to rest and take care of you!!!
    Your recipes always look so delicious! Thanks for the tip of slicing the dough before rolling, I usually slice the top after I roll the dough, I am liking your way so much better.

  4. I second what Mary said, above -- be good to yourself and take it easy! although I think that "taking it easy" is a bit foreign to you, isn't it?
    I am still reeling about this diagnosis for you -- you are right, it wasn't supposed to happen!

    I am not sure what it is about the year 2010, but health "issues" have been just too much with us this year.

    As always, a post from you leaves me hungry, and in awe of your cooking brilliance, and also wishing we lived round the corner from one another! Loads of hugs -- Cass

  5. Why are you doing all this! You should be resting. You are always doing for others, let them do for you!
    It all looks fabulous, but you should be resting!
    I will be praying dear girl! I know you will be fine!

  6. patie i think your husband is right to roll his eyes. Take it easy......I know we all wish we could be near you to help out.God Bless and take it easy and good health to you. You are the most imporatant now. ~Emelia~

  7. Everything is looking so delicious as always! I could not pick a favourite! Sending love and hugs and prayers! xxoo

  8. Pattie, I hope you have been doing well. You have been in my prayers.
    I LOVE the salmon recipe!!!! I am putting this on the menu! I'll link back to this post.
    I can just imagine how wonderul it tastes!And it is so beautiful!Puffed Pastry, a must-have in the freezer!

    Thanks for the Autumn Stuffed Bread too. I think this would be great for tailgating! Or for packing an Autumn Picnic and as you said... eating on the run!

    I'll continue to pray for the move and your health!
    Give sweet Allie a hug.
    xo Yvonne

  9. You will be your old self soon.. It's proven:) Only good outcomes!

    Plus you are superwoman:)

    All these recipes look great we had your stuffed chard squash last night..Delicious..:)

  10. I love the old Gourmet recipes!! I imagine that you've clung to back issues as I have. It's good to keep busy but it's good to pamper yourself as well. We'll all be here cheering you on whether you are cooking for awhile or not. I like Mary's idea of cookbook reviews--as in you lolling about on a comfy sofa, chocolate bon bons close at hand!!


  11. You will be in my prayers this week, Pattie. It will be wonderful when you are feeling like your old self again. I do hope you will take it easy for the next few days so you can go into surgery rested.

    Your autumn stuffed bread looks so good. It's on my weekend menu. Thanks for the recipe.

  12. Hi Pattie...

    My friend, I apologize at being so long to get by for a visit! I've just been so busy these last few weeks and I'm finding it difficult to keep up with my blogging! Well, I'm reading between the lines...but are you about to have surgery? Ohhh my goodness, I am definitely sending prayers your way, sweet lady! Please do take care!!!

    Wowzer...your salmon pie looks phenominal, Pattie! My honey and I both are salmon I'll have to give your recipe a try! It sounds like the perfect dish for a cool autumn day! Ohhh...and the stuffed autumn die for!!! I can certainly see why it only lasted a few minutes! Hehe! Thank you so much for sharing your fabulous recipes with us!

    Well dear friend, I was so happy to read your sweet note this morning! Just wanted to come by to say hello and see what you've been up to! I'm so sorry to find that you are having to go for surgery! Lots of love and prayers, Pattie!!!

    Warmest autumn wishes,
    Chari @Happy To Design

  13. Ooooh! The food looks fabulous...especially the cookies! I shouldn't be reading blogs on an empty stomach! lol Take good care of yourself and keep us posted!...hugs...Debbie

  14. Pattie, this all looks divine!

    I'm praying for you that you have an excellent outcome.

    Love you...


    Sheila :-)

  15. I know, this is very likely therapy for you and keeping busy in the kitchen keeps your mind off of the surgery. You always come up with such wonderful recipes! I love the sound of the salmon pie and those cookies look so delicious!

  16. Pattie

    what an incredible bread, I love the stuffing, apples squash pancetta, and onions....oh my!! I love that combination of flavors! and I do love lemon must have made an exceptional filling for those lovely cookies.....
    Now as hard as it sounds...please try and get some rest!
    you are in our prayers!

  17. I love anything salmon...

    thanks for the recipe, I'll try it one of this not so busy weekends.

  18. OH YUM...your Fall Stuffed Bread looks and sounds fabulous. I think I might try it with some Whole Wheat Bread!

    I did the same thing you are doing before I had surgery. I washed all the floors, cleaned the barn, made sure the bathrooms were all clean and with fresh towels and tried to use up things that would spoil. So glad I did all that too, it was nice to come home from the hospital to a clean home.

    Good luck sweetie! We're all thinking about you!

  19. I am drooling over the stuffed bread. I love the flavors you combined in it. I can totally see why it doesn't last long!

  20. Hope you listen to your bloggie friends, at least someone cares, not just leaving comments, right?

    I do love your recipes and I will definitely do some of them. I will start tomorrow §;-)

  21. Forum Link Building scamweb design leedsI did the same thing you are doing before I had surgery. I washed all the floors, cleaned the barn, made sure the bathrooms were all clean and with fresh towels and tried to use up things that would spoil. So glad I did all that too, it was nice to come home from the hospital to a clean home.


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