Geo duck best rcip ever5/8/2023 ![]() Run a sharp knife along the inside of each shell to cut away the geoduck meat. After ten seconds remove the geoduck with tongs. With tongs, quickly submerge the entire geoduck, shell and all, in the boiling water. (This will be your top crust.)īring a large pot of water to boil. Repeat for the other dough disk once the filling has been added into the pie shell. If dough tears and needs mending, dab a little water where it requires patching and “glue” onĪ piece of dough. Roll out the dough to form anġ1- to 12-inch circle, then transfer it to a 9- or 10-inch deep-dish pie pan. Whack it with a rolling pin several times turn it over and repeat. Unwrap a dough disk, then transfer to a well-floured surface. Wrap the disks separately in plastic wrap and refrigerate for 1 hour. Halve the dough, then form into 2 chubby disks, each about 5-inches in diameter. ![]() Gather the dough together with your hands and form into a big ball. Sprinkle ice-cold water over the mixture, then gently stir with a fork until dough starts to feel sluggish. Using your fingers, blend together until the mixture is incompletely mixed and its parts range in size from “cracker crumb”, to “pea”, to “almond”. Place flour, lard, butter and salt into a large bowl. If for nothing else, buy a jar for the whimsical label and corny slogan: “The Peppatunities are endless!”) Any pickled Hungarian pepper will suffice, but I’m convinced Mama Lil’s is the best for this recipe. We then executed the first step in Kate’s recipe in solemn silence.Ģ½ cups King Arthur unbleached white flour (red bag), chilled in freezerĨ tablespoons of leaf lard, cut into various small pieces from pea to walnut sizeĨ tablespoons of Irish butter, cut into various small pieces from pea to walnut sizeĨ-10 tablespoons of ice water (more if needed)ġ handful of Italian flat-leaf parsley, choppedġ to 2 tablespoons Mama Lil’s Peppers (These are a Pacific Northwest treasure: pickled Hungarian goathorn peppers packed in oil. ![]() When it came time to prepare the pie filling, Kate brought a stock pot of water to a boil, lit a candle, and said a few thoughtful, respectful words to our geoduck. She is one of the kindest people I have ever met, a lover of all things living. No matter how alien a creature may look, it becomes instantly relatable once we hear it breathing. You can hear the air whooshing in.” It a stark awakening for me. “Hold the siphon up to your ear,” Kate said. I held it in my hands, the first geoduck I had ever cradled. Kate secured a beautiful geoduck for our lunch from Taylor Shellfish. She included it in her James Beard nominated memoir Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life, but she very graciously allowed me to reprint it here. She made the pie for me at her Pie Cottage in Port Angeles, and I have to say it is my favorite savory pie as well. This is the recipe Kate created for Taylor Shellfish Farms, and she says it is her favorite savory pie. ![]() And geoduck pie is clam chowder in a pastry crust.” Once we begin to think of geoduck in that way, a whole world of potential recipes opens for us. “And do you like clam chowder? Well, geoduck is just a big clam. Folks who aren’t as well versed in various seafood dishes often look askance at Kate when she speaks lovingly of her geoduck pie. Kate worked for Taylor Shellfish Farms for quite a few years, and it was there she became fond of geoduck, and merged her newfound reverence for this bivalve with her passion for pie. She invited me to Pie Cottage and revealed her secrets to the lightest, flakiest, tastiest crust I’ve ever had. Her pies have been featured in USA Today, The New York Times, The Boston Globe, Saveur, and on NPR. I met Kate McDermott at her quaint house in Port Angeles, which doubles as her baking studio, a place she has named “Pie Cottage.” Kate is an acclaimed pie cook in the PNW, some say the best in the region, if not one of the best makers of pie ever. (Serves 8 – Recipe courtesy of Kate McDermott, Art of the Pie ) ![]()
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