Posts Tagged ‘Chef Michael Collins’

Extravagant Pies!

Thursday, September 29th, 2016

pie-flyer-web

Things are humming here in Hawley, Massachusetts. In just over a week—on Sunday, October 9—the Sons & Daughters of Hawley will host the Hawley Gentlemen’s Pie and Tart Extravaganza!

This event is modeled after our occasional pudding contest. It was inspired by two sentences I turned up in an old book many years ago while doing research for Hawley’s bicentennial.

In about 1920 in “A Sketch of the [Hawley] Ladies Aid,” Mattie Carter White recalled, “At one time there was a contest for the women sawing wood. The men had a pie baking contest. Mr. Clarence Gould got the prize for making the best pie.”

For years several of Hawley’s men—my friend Peter in particular—have lobbied for a revival of the pie-baking contest. No one has lobbied for a revival of the wood-sawing contest so we’re ignoring that. But we are at last holding a men’s pie contest as a fundraiser for the ongoing restoration of the Hawley Meeting House.

It will be open to men and boys who come from other places, of course. And it should offer fun for women as well as men.

The day will include a tour of historic sites, a sumptuous lunch, a pie parade, and an entertainment in which we reenact the circumstances of the original pie contest.

Of course, we have no idea what those circumstances were. We don’t even know what kind of pie Clarence Gould made or precisely when he made it. That won’t stop us from telling a fun story involving music, vegetarianism, and a chicken named Jerusha.

Please join us if you can—and spread the word! It may be another 100 years before we revive the contest once more.

Making Pie with Michael Collins

Making Pie with Michael Collins

Here is a recipe to get male readers started. It comes from my friend Michael Collins, now semi-retired as a chef. Michael’s main responsibility is cooking filling breakfasts for the guests at the Bed and Breakfast establishment he and his partner Tony now run at their home in Colrain.

Michael came on Mass Appeal with me this week to show how quickly one can assemble a pie. I prepared my Rustic Apple Tart, and he threw together this quiche-like concoction. The herbs and the mushrooms gave it rich flavor. And we had fun as always cooking together.

Michael's Pie

Michael’s Pie

Michael’s Breakfast Pie

from Chef Michael Collins at the Barrel Shop Gallery Airbnb

Ingredients:

4 to 5 strips of bacon
1/2 cup sliced mushrooms (Shitake or the mushroom of your choice)
uncooked top and bottom pie crusts
4 large eggs
1/4 cup milk
1 teaspoon fresh thyme, crumbled
1 teaspoon fresh basil, crumbled
1 teaspoon fresh parsley, crumbled
a few gratings of nutmeg
salt and pepper to taste

Instructions:

Preheat the oven to 400 degrees.

Fry the bacon in a pan. Take it out, but do not remove the grease from the pan. Drain the bacon on paper towels, and crumble it. Sauté the mushrooms in the remaining bacon grease. Return the crumbled bacon to the pan, and toss.

Place the fried bacon and mushrooms in the bottom pie crust. Whisk together the eggs, milk, herbs, and seasonings. Pour the egg mixture over the bacon and mushrooms.

Place top crust on the pie. Make a few holes in the top for ventilation.

Bake for 10 minutes. Reduce the heat to 350 degrees, and bake for about 30 minutes more, until golden brown.

Serves 6 to 8.

And now the video….

Apples Everywhere!

Monday, September 28th, 2015

apple treeweb

My neighborhood is awash in apples. No one can recall having seen an apple season like this one. (Last year we had practically NO apples!) Even my own old, pathetic apple trees have produced copious amounts of fruit.

The apples ripened early, and I have to admit that it took me a while to get around to doing anything with them. I like to eat (and cook with) apples when the weather gets cool—and so far it has remained remarkably warm.

A couple of weeks ago, however, I decided that if I didn’t use some of the fruit soon the birds and squirrels would get it all.

Of course, I have made applesauce, a staple of my fall kitchen. For my most recent television appearance on Mass Appeal I prepared a couple of additional recipes I have been longing to test.

The first was a coleslaw from my friend Chef Michael Collins. Michael is cooking up a storm at his new restaurant, a tiny, colorful place in Shelburne Falls, Massachusetts, called Ponte because of its proximity to the lovely Bridge of Flowers.

Michael couldn’t come with me to the TV station that day, but he gave me permission to use his recipe, which perfectly blended sweet and tart. Here I share both that recipe and my cooking video.

Enjoy apple season—and please comment below if you have found a fun new way to cook with apples. We still have a LOT of them in my neighborhood.

Michael Collins (left) with his partner Tony Palumbo at Ponte

Michael Collins (left) with his partner Tony Palumbo at Ponte

Michael’s Apple Slaw

Ingredients:

4 cups shredded cabbage (try for a fairly rough cut)
1 tablespoon kosher salt
1 large apple, unpeeled (any red apple), diced into chunks (if you really love apples, put in 2 of them!)
1/2 cup chopped or halved pecans (or peanuts or walnuts—whatever you have in the house), plain, toasted, or roasted
1/2 cup raisins or dried cranberries
1/2 cup mayonnaise or light mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon agave nectar or honey (I like the honey)
1 tablespoon apple-cider vinegar
1 tablespoon milk (optional; I didn’t need it)

Instructions:

A couple of hours before you want to assemble the coleslaw, place the cabbage in a colander. Toss in a tablespoon of kosher salt, and leave the mixture to drain for at least an hour, maybe 2.

Soak the cabbage in cold water to remove the salt, and drain it thoroughly.

Toss together the cabbage, the apple pieces, the nuts, and the raisins or dried cranberries.

In a bowl combine the other ingredients. Pour the resulting dressing over the cabbage/apple mixture and mix thoroughly.

Refrigerate for 1/2 hour before eating. Eat within a day to keep the apple pieces crisp. Michael likes to serve this salad on a cabbage leaf.

Serves 6.

[youtube width=”420″ height=”315″]https://youtu.be/5QFsIc66WfA[/youtube]