I know this is a little early this week, but today’s post will be a little different from what I normally do on the Gluttonous Geek. So if you were a kid in the nineties like I was, you probably remember a little gem of a TV show called “The World of David the Gnome”. This originally Spanish, then dubbed English cartoon was based off children’s book The Secret Book of Gnomes by Dutch author Wil Huygen and illustrator Rien Poortvliet.
The series follows gnomish doctor David, his wife Lisa, and their fox companion Swift and their adventures all over the world helping all sorts of creatures. Whether saving animals from trolls and corrupted humans, or helping each other through their customs and magical lives, the characters teach lessons of environmental responsibility, self-sustainability, and undiscriminating compassion (unless you happen to be a troll, that is). Now why is this show the subject of my post this week, you may ask? Well, this kind of happened on Twitter last week:
So that’s right, thanks to a little bit of collaboration and random whim, you’ll not only get one David the Gnome inspired recipe, but three! Make sure to also check out Diane of Fiction Food Cafe and Carrie of the The Witchy Kitchen.
Gnomish Cheese Pie with Dandelion Greens and Wild Mushrooms
Equipment: 8 inch pie dish, small skillet, cheese grater, oven, coffee filter and rubber band, jar or cup, plastic wrap, rolling pin
- 10 Tbs unsalted butter
- 3-4 tablespoons ice water
- 1 and 1/4 cup all purpose flour
- 1/2 cup glogg
- 1/4 cup water
- heaping 1/4 cup dried chanterelle mushrooms
- 2-3 dried morel mushrooms
- handful fresh oyster mushrooms
- 1 cup of finely chopped, fresh dandelion greens
- 3/4 cup shredded prast cheese
- 1/2 cup shredded swedish fontina cheese
- 1 Tbs minced garlic
- 5 oz heavy cream
- 4 eggs
- black pepper
- dried dill weed
- Pitted cherry or lingonberry jam for garnish
- Rehydrate dried mushrooms with glogg and water in a jar at room temperature for a least 30 minutes to about 2 hours.
- Cut butter into tiny pieces and mix into flour with hands or spatula, add one tablespoon of ice water at a time. When fully incorporated into a dough, cover with plastic wrap and let chill for about 30 minutes.
- When ready to cook fillings, put coffee filter on a cup and secure edges with rubber band. Pour liquid from jar into filter and let drain. Rinse all mushrooms thoroughly and then roughly chop.
- Preheat oven to 350°F. Take dough out of fridge and roll large enough to fill pie dish with 1/2 inch pressed over the sides to prevent it sliding down while baking (as you can see, I was not so lucky). When in dish, poke the bottom of the dough several times with a fork to let steam out while baking. Pre-bake the dough 15-20 minutes when at temp.
- Heat up skillet on medium heat. Add strained mushroom liquid, mushrooms. Let cook for a few minutes and add dandelion greens, season with salt, pepper, and dill. Cook until the greens have wilted.
- Beat eggs and cream in separate bowl, then add cheese, and other filling ingredients. Mix thoroughly.
- Pour filling into pie crust and bake in oven another 30-40 minutes.
- Remove from oven and let cool 15 minutes before serving. Garnish with pitted cherry or lingonberry jam.