Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Monday, August 16, 2010

A Vegetarian Dish Worthy of Name Day

I prepare vegetarian dishes all the time. During the week I usually throw together a grain, some fresh vegetables, and feta and toss it all with vinaigrette. Or if I want something hot, I often make pasta, baked polenta or a tofu stir fry. It’s cheap, makes good leftovers (I’m not a fan of reheated meat), and healthy. However, whenever I'm actually confronted with making dinner for a real vegetarian, I panic.

Meat-friendly crowd pleasers are easy – short ribs, pork tenderloin, lasagna, steak, etc. The meat forms the centerpiece and the salad and other accompaniments simply keep it company. With a vegetarian meal, however, I struggle to find the ‘centerpiece’ or rather, a dish worthy of presenting to somebody other than myself!

Last week I had to tackle this problem head on as it was Zuzana’s name day (a Czech Republic thing). Given the company, I knew I could just get away with serving dessert for the main course (a Czech Republic thing), but I was determined to find my Zuzana Day centerpiece. Luckily, corn and tomato pie from Smitten Kitchen came to my rescue.

Tomatoe Corn Pie adapted from Smitten Kitchen

1) Make or buy a pie crust with a top and bottom. I made mine (using a bottle of wine as a rolling pin) but I don’t think it’s particularly worth the time unless you are really good at pie crusts –which I’m not.
2) Prepare your pie filling: Slice approximately 2 lbs of beefsteak tomatoes into ¼ inch slices and remove as many seeds as possible. Remove corn kernels from 2 ears of steamed corn. Shred two cups of good cheddar cheese (spend the money). Chop up a generous handful of basil (or substitute pesto) and some chives.
3) Whisk together 1/3 cup crème fraiche and 2 tablespoons lemon juice.
4) Line the bottom of the pie with a layer of cheese (prevents sogginess) and then add a layer of tomatoes, corn, and herb mixture. Sprinkle with salt and pepper. Repeat.
5) Drizzle top of pie with crème fraiche mixture and seal up with top pie crust.
6) Brush top of pie with 2 tablespoons melted butter and poke 4 steam holes in the crust.
7) Bake for 25 minutes at 400 degrees. Let stand for 10 minutes when you remove or it will be watery.

Place it in the middle of your table as a centerpiece and toast to Zuzana.


  1. great jessie, im going to try this here in Kabul, even though I am terrible at pie crusts, I will have to give it a shot, no readymade ones here.

  2. I am going to make up a Texas name day tradition so that you can make tomato corn pie for me....