Pi one on for a slice of nice
Author of the article:Rita DeMontis
Publishing date:Mar 13, 2021 • 23 hours ago • 4 minute read • comment bubbleJoin the conversation
Pie1
PHOTO BY JANIS NICOLAY /Appetite by Random House, division of Penguin Random House Canada Ltd
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Care for some pi? Don’t mind if I do – March 14 is National Pi Day (not to be confused with the other National Pie Day in January) and it’s all about celebrating our inner geek by combining the love of a good slice of nice with the mathematical constant Pi (“π” or “pi”), originally defined as the ratio of a circle’s circumference to its diameter.
Sounds all very Big Bang Theory, but, according to Livescience.com, it’s as easy as understanding “one, two, 3.1415926535…” Surprisingly (or maybe not so surprising), it has been celebrated by millions of math teachers and students since March 14, 1988, and has existed in one form or another since then.
Organized crime eyed in $5 million, Ontario cannabis seizure
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According to holidayscalendar.com, the first official large-scale event was organized by physicist Larry Shaw at the San Francisco Exploratorium, and it featured participants marching around a large circle munching on fruit pies. It was in March, 2009 that the U.S. House of Representatives officially recognized March 14 as Pi Day.
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According to Google, pie is one of the most popularly sourced foods around, and each province has a particular type: In British Columbia, it’s grasshopper pie, while Albertans look for egg pie. The Yukon, along with the Northwest Territories, Newfoundland and Labrador are looking apple while, Saskatchewan wants Saskatoon berry. Ontario is all about the steak pie, while Nunavut is looking for strawberry apple. Quebec likes mini egg cookie pie and New Brunswick loves the butterscotch. P.E.I. is all about raspberry cream cheese pie and Nova Scotia loves sweet potato pie.
If you’re looking to bake, Google says make sure whatever pie you decide to make, be sure to bake it at 1:59 p.m. on Sunday in honour of pi’s first several digits: 3.14159.
Of course if you’re looking for inspiration, grab yourself a copy of the delightful You Wanna Piece of Me? cookbook (Appetite by Random House, division of Penguin Random House Canada Ltd.) by famed Canadian foodie Jenell Parsons, whose multiple award-winning restaurant, The Pie Hole, (thepiehole.com) was featured on Guy Fieri’s Diners, Drive-Ins, and Dives, as well as being named one of the top 10 spots for pie in the country by Food Network.
Author Jenell Parsons
Author Jenell Parsons PHOTO BY PHOTOGRAPHER JANIS NICOLAY /Appetite by Random House, (division of Penguin Random House Canada Ltd.)
The Vancouver-based Parsons’ delightful cookbook is a joy to read, full of fabulous recipes along with minute instructions on how to make the best melt-in-your-mouth pies ever. The book has a whimsical ’50s diner-inspired design and it’s full of sass, along with the most astonishing photography of gorgeous pie creations by photographer Janis Nicolay. We’re talking serious eat-these-pages cookbook, crammed with more than 100 mouth-watering sweet and savoury recipes that feature riffs on the classics to such out-there mouthfuls – like the Bacon Cheeseburger Pie, as well as a dish called Fat Elvis – a mind-blowing chocolate banana caramel creation smothered in peanut butter whipped cream. Enough to make you light-headed!
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Parsons also offers a variety of savouries including vegetarian, vegan, fish, chicken meat and more, and secrets to the best pie crusts ever, not to mention the prettiest pies. The book also offers tips, troubleshooting techniques, creative styles, tidbits, ideas, stories and more, written in a smart, funny style. The book is hefty, and each page is a glorious celebration. Interesting to note pie making was actually Parsons beloved hobby – and yes, she did quit her day job to pursue her pie passion.
The rest, as they say, is history.
Raspberry Cream Crumble
Raspberry Cream Crumble PHOTO BY PHOTOGRAPHER JANIS NICOLAY /Appetite by Random House, division of Penguin Random House Canada Ltd
Pie in the Sky
We asked Jenell Parsons for some of her favourite pies – and she found it daunting, as “I love them all!” Here’s what she had to say:
Lemon Meringue. It is a classic but there is just something about the tart lemon filling topped with pillowy soft toast meringue that makes this my favourite. I love it so much that I made the pink lemonade which adds a little raspberry and elevates this pie!
Raspberry Cream Crumble. There is a reason this is our most decorated award winning pie and best seller. It is downright one of the best things you will ever put in your pie hole!
Korean Pork Pie. While this is one of the new kids on the block with our menu it has become a quick fave for me and our customers. The slightly sweet and savoury gochjang sauce is simply addictive.
Swedish Meatball Pie. This one might seem pretty intimidating as there are a lot of components to make it. So worth all the effort. Moist juicy meatballs smothered in gravy, topped with a sweet and acidic braised red cabbage and topped with crispy brown butter potatoes – drool!
Apple Brown Butter Rosemary. This is apple pie levelled up! The nuttiness of the browned butter and the hint of Rosemary. This pie is like a warm little hug!
Excerpted from You Wanna Piece of Me? by Jenell Parsons. Copyright 2020 The Pie Hole Holdings Corp. Photography by Janis Nicolay. Published by Appetite by Random House, division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
torontosun.com
Author of the article:Rita DeMontis
Publishing date:Mar 13, 2021 • 23 hours ago • 4 minute read • comment bubbleJoin the conversation
Pie1
PHOTO BY JANIS NICOLAY /Appetite by Random House, division of Penguin Random House Canada Ltd
Article content
Care for some pi? Don’t mind if I do – March 14 is National Pi Day (not to be confused with the other National Pie Day in January) and it’s all about celebrating our inner geek by combining the love of a good slice of nice with the mathematical constant Pi (“π” or “pi”), originally defined as the ratio of a circle’s circumference to its diameter.
Sounds all very Big Bang Theory, but, according to Livescience.com, it’s as easy as understanding “one, two, 3.1415926535…” Surprisingly (or maybe not so surprising), it has been celebrated by millions of math teachers and students since March 14, 1988, and has existed in one form or another since then.
Organized crime eyed in $5 million, Ontario cannabis seizure
Trackerdslogo
According to holidayscalendar.com, the first official large-scale event was organized by physicist Larry Shaw at the San Francisco Exploratorium, and it featured participants marching around a large circle munching on fruit pies. It was in March, 2009 that the U.S. House of Representatives officially recognized March 14 as Pi Day.
Advertisement
STORY CONTINUES BELOW
This advertisement has not loaded yet, but your article continues below.
Article content
According to Google, pie is one of the most popularly sourced foods around, and each province has a particular type: In British Columbia, it’s grasshopper pie, while Albertans look for egg pie. The Yukon, along with the Northwest Territories, Newfoundland and Labrador are looking apple while, Saskatchewan wants Saskatoon berry. Ontario is all about the steak pie, while Nunavut is looking for strawberry apple. Quebec likes mini egg cookie pie and New Brunswick loves the butterscotch. P.E.I. is all about raspberry cream cheese pie and Nova Scotia loves sweet potato pie.
If you’re looking to bake, Google says make sure whatever pie you decide to make, be sure to bake it at 1:59 p.m. on Sunday in honour of pi’s first several digits: 3.14159.
Of course if you’re looking for inspiration, grab yourself a copy of the delightful You Wanna Piece of Me? cookbook (Appetite by Random House, division of Penguin Random House Canada Ltd.) by famed Canadian foodie Jenell Parsons, whose multiple award-winning restaurant, The Pie Hole, (thepiehole.com) was featured on Guy Fieri’s Diners, Drive-Ins, and Dives, as well as being named one of the top 10 spots for pie in the country by Food Network.
Author Jenell Parsons
Author Jenell Parsons PHOTO BY PHOTOGRAPHER JANIS NICOLAY /Appetite by Random House, (division of Penguin Random House Canada Ltd.)
The Vancouver-based Parsons’ delightful cookbook is a joy to read, full of fabulous recipes along with minute instructions on how to make the best melt-in-your-mouth pies ever. The book has a whimsical ’50s diner-inspired design and it’s full of sass, along with the most astonishing photography of gorgeous pie creations by photographer Janis Nicolay. We’re talking serious eat-these-pages cookbook, crammed with more than 100 mouth-watering sweet and savoury recipes that feature riffs on the classics to such out-there mouthfuls – like the Bacon Cheeseburger Pie, as well as a dish called Fat Elvis – a mind-blowing chocolate banana caramel creation smothered in peanut butter whipped cream. Enough to make you light-headed!
Advertisement
STORY CONTINUES BELOW
This advertisement has not loaded yet, but your article continues below.
Article content
Parsons also offers a variety of savouries including vegetarian, vegan, fish, chicken meat and more, and secrets to the best pie crusts ever, not to mention the prettiest pies. The book also offers tips, troubleshooting techniques, creative styles, tidbits, ideas, stories and more, written in a smart, funny style. The book is hefty, and each page is a glorious celebration. Interesting to note pie making was actually Parsons beloved hobby – and yes, she did quit her day job to pursue her pie passion.
The rest, as they say, is history.
Raspberry Cream Crumble
Raspberry Cream Crumble PHOTO BY PHOTOGRAPHER JANIS NICOLAY /Appetite by Random House, division of Penguin Random House Canada Ltd
Pie in the Sky
We asked Jenell Parsons for some of her favourite pies – and she found it daunting, as “I love them all!” Here’s what she had to say:
Lemon Meringue. It is a classic but there is just something about the tart lemon filling topped with pillowy soft toast meringue that makes this my favourite. I love it so much that I made the pink lemonade which adds a little raspberry and elevates this pie!
Raspberry Cream Crumble. There is a reason this is our most decorated award winning pie and best seller. It is downright one of the best things you will ever put in your pie hole!
Korean Pork Pie. While this is one of the new kids on the block with our menu it has become a quick fave for me and our customers. The slightly sweet and savoury gochjang sauce is simply addictive.
Swedish Meatball Pie. This one might seem pretty intimidating as there are a lot of components to make it. So worth all the effort. Moist juicy meatballs smothered in gravy, topped with a sweet and acidic braised red cabbage and topped with crispy brown butter potatoes – drool!
Apple Brown Butter Rosemary. This is apple pie levelled up! The nuttiness of the browned butter and the hint of Rosemary. This pie is like a warm little hug!
Excerpted from You Wanna Piece of Me? by Jenell Parsons. Copyright 2020 The Pie Hole Holdings Corp. Photography by Janis Nicolay. Published by Appetite by Random House, division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Pi one on for a slice of nice
Care for some pi? Don’t mind if I do – March 14 is National Pi Day (not to be confused with the other National Pie Day in January) and it’s all about celebrating ou…
