Have your pie and eat it too

I told The Boyfriend recently that I'd make him a pie. Any pie he wants. This was before Thanksgiving so I'm thinking maybe apple is his favorite? Pumpkin? Mincemeat? The response...

Chicken and Mushroom Pie

Okay. So not exactly what I had in mind but delicious nonetheless. And luckily for me, many of the same principles apply. We'll start with filling. I started by cooking onions in butter in a saute pan until translucent. Then I added thinly sliced carrots followed by sliced mushrooms and frozen peas. Herbage consisted of thyme and sage picked right off the plants. I sprinkled the whole mess with some flour to help thicken it up while cooking in the oven since I knew that the mushrooms and peas would continue to release moisture. Now gravy. The sauce component of this pot pie is technically a veloute. Start with equal parts butter and flour. Once this cooks and loses its raw smell, you add chicken stock to create what is for all purposes, a gravy. Instead of butter, I used duck fat leftover from a duck I cooked coated with Chinese Five Spice powder. So this duck fat has an extra, exotic spice to it. Very subtle but tasty. The gravy and filling get mixed together and set aside to cool slightly.

Of course the most important aspect to this is the pie crust. I have never bought pie crust and personally never plan to start. Homemade pie crust is far better in both flavor, price and time. Yes I said time. In the time it takes you to drive to the store, you can have one finished. Customization for the dish at hand is also possible. A pie crust for Chicken Pot Pie needs to have great flavor but also all over brown-ness (if I can use that as a word.) It should be light and flaky but still substantial enough to not get soggy. The following techniques produced that perfect crust.

Start with everything cold, cold, cold. Butter, lard, flour, milk. All cold. I started by cutting in 1/2 stick of unsalted butter and 4 tablespoons lard into 1 1/2 cups flour with a large pinch of salt. Once the butter is the size of large peas, I added milk a splash at a time until it began to come together. Began is the key word here. Not all of it is in a ball, there is still loose flour. I put it in some plastic wrap to form the ball and created layers by folding the dough several times. This went into the fridge to rest while the filling was prepared, about 45 minutes. I divided the dough into two pieces (top and bottom) and rolled them out for a small, oblong casserole dish. I am now deeply enamored by this dish. First of all, it is green. If you know me, you know that if anything is green, I love it. But most importantly, the dish is clay. Not glass, ceramic or metal. Clay pie dishes brown crusts to perfection because they distribute heat so well. This particular clay dish is Emile Henry and was *free* to me because I work in a kitchen store and sometimes we get free samples. This dish produced an astounding crust. All over flaky and delicious but best of all the bottom crust was brown and crispy with no leakage.

Perfect Chicken and Mushroom Pie.

Schizophrenia in the Kitchen

Lobster for Dinner, Tater Tots for Breakfast

Yesterday was a long day. I taught the signature demonstration class at the store for a steadily growing class. The night before I had 12 people signed up, I walked in at 12:30 to a total of 18 and somehow by the time class started at 2:00, I had a grand total of 22, two of whom had signed up literally 5 minutes before it started. The mood was slightly chaotic to say the least. Luckily, the class went smoothly but of course, I now had 22 people to clean up behind. So done with most of the cleaning at 5, I moved out onto to retail floor as manager and store closer. Meanwhile, I had to keep ducking into the kitchen to finish up all the cleaning. And as always, people crowd into the store from 8-9, making closing at 9 tricky. Where do these people materialize from? I suspect they are leaving dinner and we are the only store open at 9. Luckily closing also went well and I was able to walk out the door at 9:45.

I always leave work fairly hungry and eat when I get home around 10:30. Last night I was particularly eager to return because I knew that the Boyfriend had lobsters at home! Why??? His employee went to Maine and brought us back two live lobsters. He steamed the big guys with celery, dill and shallots and we ate them with a really nice, salted melted butter which sells for about 10 bucks for a 1/2 pound. We only use it for special food and I do believe lobster counts. Normally, I like lobster but love crab. Lobster is a nice treat but I honestly find it slightly boring compared to crab. Apparently, I have just never had a good lobster because these two last night blew crab out of the water. The meat was SO flavorful and buttery on it's own. Dipping it into butter didn't make it seem buttery, just more intensely lobster flavored. With a nice arugula salad with heirloom tomatoes and some salt and vinegar chips, all washed down with a cold Peroni, this was a perfect meal. I had that giddy, falling in love with life feeling that always envelops me when I am surprised by the deliciousness and perfection of a particular meal. Life is good.

Then you try to go to bed and the damn cat won't stop attacking your hair. You can't catch it and by the time you do, you can't get back to sleep. So in the morning you wake up exhausted and starving and cook Tater Tots for breakfast. Yin and Yang. Thus is life.

Bernaise is good for you..

Seriously! It's half eggs and eggs are good for you. It also has fresh herbs and shallots plus wine which is good for your heart. Okay, so maybe the stick of butter is not exactly health food but at least it's not lard!

Maybe I should just leave it at Bearnaise is good. Seriously delicious stuff using the glorious natural sauce that is an egg yolk. Bearnaise has hollandaise as its base, which people have been scared out of making due to the possibility of the sauce either breaking or worse, curdling. I first made hollandaise 3 years ago and got it perfect on the first try. Not because I am so amazing in the kitchen but due to the fact that it is actually not that hard. For those of you who may not know, hollandaise is that wonderful yellow sauce they pour over your Eggs Benedict at brunch, you know, the one you pay obscene amounts of money for despite the fact that you are eating approximately 1 dollars worth of food (and your eggs are probably cooked wrong anyways.)

Basically, you heat egg yolks over a double boiler, whisking until thick. Then you whisk in butter, half in cold cubes, the other half melted. Then you season. For Bearnaise, your seasoning is a mixture of shallots and tarragon cooked in wine and vinegar until syrupy and then cooled.

I served my Bernaise over a fantastic grilled Flat Iron Steak. These are similar to flank steak but a little more fatty and tender. I marinated the steak in a mixture of soy sauce, Worcestershire and rosemary and then it was grilled with a little hickory to give it flavor. On the side, I served Brussel Sprouts sauteed in a little bacon grease and a nice baguette. This was a simple yet rich weekday meal that will also impress any dinner guests.

Have your cake and eat it too..

Let's face it, crab is expensive, unless you want to go catch your own and then it is merely a huge time suck. I am also completely over crab cakes. I love hot, freshly steamed crab that drips down your arms served with a little drawn butter but the cakes are only mildly interesting to me. So instead, last week I made some fantastic fish cakes using Tilapia, sour cream, tarragon, shallots, garlic and lemon. Fish cakes have some similar tasty attributes to crab cakes: crispy on the outside, fried in butter and served with a mayonnaise based sauce. They are also much lighter in flavor and texture as well as being a lot more affordable.
Try these at home, it's easy! Mince the garlic and shallot first and then process the fish and all the ingredients in the food processor. Just be careful not to overprocess, just pulse a couple of times. If you don't have a food processor, you can finely mince the fish with a knife. Divide the mixture into even balls, approximately 2 inches and then roll them in either fresh or panko bread crumbs. Pan fry in a little butter, pressing down lightly to form a cake, and brown on each side. These cakes are best served over a mixed green salad. I also made a lemony garlic aioli to serve with the cakes and the aioli serves double duty as a salad dressing.

Better than your Grocer's Freezer

I love Lasagna. I am going to tell you the best way to make Lasagna. It is very easy and concerns the sauce. The rest, (noodles, meat, ricotta, cheese, spinach) works just like you would think. Cook, grate, layer.

First, make your your own red sauce. This is not hard and is also very cheap, or should we say, "cost-effective."

Step One: In your food processor, grind up 3 garlic cloves, 1 celery stick, 1 carrot and 1 medium onion. If you don't have a food processor, you are going to need to cut these VERY tiny.

Step Two: Heat olive oil in a heavy pot over medium heat. Add your ground up veggie mixture. Let it cook and don't stir it around a lot. It needs to brown and stirring all the time does not help matters. Personally, this is hard for me as well. Go play on Facebook and forget about it for a minute or five.

Step Three: Add 2 big cans of whole tomatoes, diced tomatoes or tomato puree. Just make sure the tomatoes don't have any added spices or herbs. Now add your own fresh or dried herbs. I like a few sprigs of thyme, some chopped basil/oregano and a couple of bay leaves (off my own bay tree, I will NEVER have to buy bay leaves again.) Let this simmer for a good while and then puree with an emulsion blender or regular blender, just be careful. I make the sauce first so by the time I cook the noodles, grate the cheese, cook the beef and make the bechamel (your next task), it will be ready.

Second Part of Ultimate Sauce Making: Bechamel

Step One: Melt butter in a large saucepan over medium. Once melted, add an equal amount of flour (e.g. 2 Tablespoons butter and 2 Tablespoons flour.) Whisk to incorporate flour and cook until it smells slightly nutty. You don't want it to brown but you do want the raw flour smell to cook out.

Step Two: Add Milk. You will need 1 cup milk for every 2 Tbl butter. Add a bay leaf and bring to a simmer, stirring constantly (make sure you get in the corners of the pot, flour likes to hide there.) Cook until it has begun to thicken. Grate in some fresh nutmeg and salt/pepper to taste.

Okay, now the fun part. COMBINE equal parts red sauce and bechamel. This stuff is seriously delicious. Use this as your sauce component in your lasagna. Since I have learned about this neat trick, I make lasagna quite often.

If you serve it with a salad, it's healthy, right??

Grilled Cheese - Caprese Style

You should make this for lunch today.

This sandwich is SO good. Plus it is easy, which is good for a sunday lunch item.

Ingredients:

Buffalo Mozzarella, sliced

Tomatoes

Olive Oil

Balsamic Vinegar

Fresh Basil, chiffonade

Bread, sliced

Butter

1. Combine olive oil, balsamic, basil and salt and pepper in a small bowl. Slice your tomatoes and add to the bowl. Let marinate for about 5 minutes.

2. Spread your bread slices on one side with butter. Build your sandwich, placing Mozzarella and tomatoes on bread. Grill like you would a grilled cheese sandwich. Do I need to write directions for this?

Serve with cucumber salad or homemade fridge pickles (okay, they don't have to be homemade.)

Cheesecake for Breakfast

Eggs, Cream Cheese, Honey, Oranges...


Those all sound like breakfast items to me! And so today I had a Orange, Honey and Ricotta Cheesecake for breakfast. Thank you, Giada!


I have been wanting to make a cheesecake for a while now, having purchased my new springform pan as well as many packs of cream cheese. I haven't yet followed through because a whole cheesecake seems to require an occasion. One cheesecake for two people is a bit excessive. However, I found myself with a surplus of ricotta cheese left over from the aforementioned catering event. Normally, the only thing I use ricotta for is lasagna and homemade ravioli. We had lasagna last week and ravioli would not use up a large enough amount of the ricotta. I had heard of ricotta in cheesecakes so I did what any good blogger would do: I googled it. Giada's recipe showed up first. I have never had any trouble with any of Giada's recipes. They are usually fairly simple and straightforward and always work out well. So I went with her Honey and Ricotta cheesecake flavored with Orange Zest. Since I had graham crackers on hand, I used these for the crust instead of the biscotti called for in the recipe. I'm surprised she didn't use Amaretti Cookies, which seem to pop up in 9 out of 10 Giada recipes, because, you know, she's Italian.

As you can see, the cheesecake came out beautifully. I made it yesterday afternoon and since it needs to cool at least 8 hours, we had to wait until today to enjoy it. Cheesecake for breakfast? Why not, it's Saturday! I highly recommend this cheesecake to anyone who wants a lighter version of the classic. It is less sweet, due to the substitution of honey for sugar and also lighter in flavor since ricotta is in place of some of the heavy cream cheese. If I make it again, I will probably omit the Orange Zest and maybe add lime or lemon instead. This is just a personal preference as I do not particulary enjoy orange flavoring in creamy or chocolatey desserts. I think it gives it a slightly bitter taste. A lot of people love it though, and if you are one of those people, go for it. It does give the cheesecake little flecks of orange, which look beautiful. If you want to try it, the recipe is listed on the Food Network web site.