Posts Tagged ‘Pie’

PVT – Bucks County Landmark

May 26, 2009

The Pineville Tavern has been a landmark in Bucks County since 1742 and the place is haunted but the food and fellowship are very good. We visited PVT as part of our Memorial Day Weekend Best of Bucks – Burger search. We have been there many times before and enjoy the ambiance of a country tavern.  It’s really casual there and family friendly.  I always think of Nalts when we go there. Kevin was always a fan of PVT and got us to go there for the first time. Thanks Kevin, you are going to do great doing online video consulting full time. Thanks for introducing us to PVT.

Pineville Tavern Chicken Wings

 Donna and I ordered the PVT Wings as our appetizer.  We had the choice of regular, suicide, plain or BBQ. We went for the regular as it sounded close to Buffalo Wings without the danger of suicide. Waitress Madeline brought the wing order quickly and we dug in.  The wings were mild in heat and skin semi-crispy in texture. The actual chicken flesh was moist and tasted more like roasted chicken than fried chicken.  The wings were accompanied by blue cheese dressing and celery.  That was the “whitest” Blue Cheese dressing I have ever seen.  Madeline said the chef made with sour cream, mayo and blue cheese crumbles. I got to believe there was a lot of sour cream to make the colour so white. The Celery was fresh and crispy, making it easy to find the many pieces of blue cheese in  the dressing.

Pineville Tavern Hamburger with Swiss cheese

For the Memorial Day Burger Search, I ordered the Hamburger with Swiss cheese.  There is only on burger on the menu but you have the choice of adding 4 different cheeses; Swiss, American, Provolone or Cheddar. The burger arrived accompanied with Beefeater Fries and burger garnishes; lettuce, tomato slices, red onions and a dill pickle spear. The actual burger patty was cooked to order – medium and must have weighted 6 oz.  I put the burger together and went for a big bite.  The bite revealed, crunchy onions, pickles and lettuce, sweet tomatoes and Swiss cheese and a moist burger. Although the burger patty was cooked to the correct temp and moist, it came across being a little bland.  I think it needed some seasoning perhaps even just more salt and pepper.  Not terrible but a little of seasoning would have taken this from a good burger to a really great burger.  I hope the chef reads this and makes the adjustment in the next burger I eat there and I am going back for sure.

Mashed Potato Pizza with Cheddar and BaconDonna went for one of the Specials of the Days, Mashed Potato Pizza with Cheddar Cheese and Bacon.  PVT has great daily specials so always check the chalkboards for that day’s specials.  Donna does not like normal Italian pizza but loves potato in any form so she went for it. Waitress Madeline brought the pie along with some Ranch dressing as that’s the way she like the dish when she eats it herself.  Great suggestion Madeline.  The crust was very dense and unfortunatelylooked store bought rather than the normal pizza dough you get  with other PVT pizzas. The pie fillings of mashed potato, cheddar cheese and bacon pieces were simple and straight forward.  Donna enjoyed the fillings but felt the mashed potatoes could have used some garlic, scallions or even parsley to kick the flavours up a bit but the potatoes were well cooked and slightly buttery.  The Ranch Dressing was a great suggestion as the pizza dipped in the dressing was a great combination.  Net-net, when I asked Donna if she would order the pit again she was 100% sure she would.  So a great recommendation from her.

One dish you should try when you go to PVT is the Snapper Soup.  The first time I tried it I didn’t know it was turtle soup.  I doubt I would have ordered it if I knew what it was.  I have a soft spot for turtles since I was a kid. (Any Canadians remember Howard The Turtle from Razzle Dazzle TV show from the 60’s on CBC?)  But don’t let that stop you so try the soup, it’s very good.

So we enjoyed our meal at PVT and will be back. 

The Pineville Tavern, Route 413, Pineville, PA 18946  – (215) 598-3890

Homemade Shepherd’s Pie

May 21, 2009

Donna's Sheppard's PieDonna made Shepherd’s Pie for supper tonight. It’s one of our favourite comfort foods.  Donna started by browning some grounded beef, drained the fat and then added salt, pepper, minced garlic and grated red onion. Tonight’s version was easy as she added two cups of frozen mixed vegetables and a couple of tablespoons of flour to thicken the sauce. Two cups of beef stock is added to the mixture and simmered until the resulting gravy thickens. The mixture is pured into a 9×9 baking dish.  The beef and veggie mixture is covered with homemade mashed potatoes and a coating of shredded cheddar cheese. The casserole is baked in a 350F degree oven for 20 minutes.

Sheppard's Pie

The casserole rested for 10 minutes as I took different shots of it.  Donna and I finally dug into the pie and it was worth the wait. The ground beef was well seasoned from the garlic and onions, the veggies were fresh-like in taste and texture and the mashed potatoes were creamy. The three elements combined a comforting taste that we have often enjoyed over the years.

Shepherds pieis one of our Favourite Comfort Foods.  Tell us your favourite comfort food in the reply box below or in the comment link line below.  You can also take the Favourite Food Type poll here.

Worth the Wait – Ricotta Polenta Pie

April 19, 2009

Ricotta Polenta PieThe first thing I noticed was how flaky and light the pie crust was.  I picked up a flake and tasted the sweetness.  This was going to be good and sure enough it was.  The recipe in Gourmet magazine is usually enough to get your attention but this was worth the wait from Easter Saturday.

My first piece of this flaky, delicious pie

My first piece of this flaky, delicious pie

I expected a cheesecake like consistency but the filling was less dense when I cut pieces for Donna and me.  As I cut, the crust flaked again providing opportunities to pre-test the crust – a good sign from any pie.  The slices revealed  the ricotta and polenta filling as well as pieces of apricots I forgot were in the recipe.  

Donna hates polenta so her excitement for the pie was not as high as mine. She was willing to try a piece for me so we both went in.  For both of us, we tasted a lemony cream filling that was very satisfying and surprising (at least to Donna).  The pie had a nice mixture of lemony filling, bits of apricot and that flaky sweet crust.  As I ate mine, crumbs accumulated on my plate more testimony of the flaky crust but I mopped them up with the filling ensuring nothing went to waste.

Ricotta Polenta Pie

Ricotta Polenta Pie

So far the Ricotta Polenta Pie has created the most interest on this blog and it was worth the interest. For your own adventure with the Ricotta Polenta Pie visit the Crossroad Bake Shop

Crossroads Bake Shop on Urbanspoon

Local Bakery makes Gourmet Magazine

April 14, 2009

One of my guilty pleasures every month is reading Gourmet and Bon Appetit cover to cover. These magazines feed my food addition with all kinds of recipes, food photos, restaurant reviews and food destinations.  One of the features every month in Gourmet is the “you asked for it” section, where readers write in to request recipes of food they were served in restaurants, special locations or at events.  The April issue gives the recipe for Ricotta Polenta Pie from the Crossroads Bake Shop in Doylestown, PA – that’s just seven miles away from me and luck would have it I had to be in Doylestown that day.  The recipe sounded great and off I went to Doylestown to get car maintained and hunger fixed.  Confusing my priorities, I got the car maintained first and arrived at the bake shop a little after 3 pm to find most of their baked goods sold including the Ricotta Polenta Pie.  It seems the locals had already made the pie an Easter favourite, they came early and despite the extra number of pies the bakery made due to Gourmet they bought all the bake shop had made.  Undaunted by the locals attempts to prohibit me from enjoying the pie I reserved one for this coming weekend where upon you readers shall read of my tasting the famous Ricotta Polenta Pie.Gourmet Magazine Ricotta Polenta Pie

Despite bear shelves at the bake shop, I did manage to walk away with a small Key Lime pie.  The Key Lime pie was a great stop gap for time being.  The light buttery graham cracker crust was a wonderful contrast to the tarty  and smooth Key Lime filling.  The sweet delecate meringue on top completed the combo of textures and flavours to make it a perfect piece of Key Lime pie.  So if the Crossroad Bake Shop’s Key Lime pie is so good and their Ricotta Polenta pie is famous, next weekend is going to be good.  Take care.



Crossroads Bake Shop on Urbanspoon

Crossroads Bake Shop -812N Easton Road, Doylestown, PA 18901 – 215-348-0828