The Blast Furnace that has been the Summer of 2011 has finally broken here in the Midwest. Sadly drastic damage has been and continues to be done to America's breadbasket. It's a bizarre mix of disasters, receding flood waters and bone dry crops. Don't be surprised if you see higher beef and bread prices come this fall. Tomato picking has been slim. Luckily for me, house sitting duties include cashing in on the weekly CSA. There were just enough tomatoes to make the second of bon appétit's tomato recipes, Tomato and Cheddar Pie.
I was looking forward to making this dish. Tomatoes and sharp cheddar cheese all melty and warm nestled deep in a pie crust?
Fairly easy to make as long as you let your tomatoes drain well enough. If not, you'll end up tomato soup pie. However there was a little hitch in this addition to Pie-A-Pooluza and that would be the herb dill. Dill is not an herb I use as frequently as say, basil or rosemary so I didn't really think about the fact that the recipe called for two tablespoons worth of dill.
Nor did I realize how jarring the taste of sharp cheddar cheese and dill would be together. It's like putting cilantro in a dish and serving it to someone who is virulently anti-cilantro. You know it has to be bad if I suffer through one slice and immediately start planning on company fridge for the rest of the pie's final resting place.
If you're a big fan of dill, I know where you can get a big ole heaping serving, gratis. I hate to see this go to waste.