A Good Gift? & Pie

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What is a good gift for one who is grieving? Acknowledgement of how hard it must be for them during the holidays. Just a simple heartfelt statement about how much that person must be missed. It doesn’t matter how long the person has been gone. The longing for them to be at the table or searching for the pickle on the tree or exchanging gifts is the same. Just a simple statement and a warm embrace will make a difference. No festive wrapping paper or bow required.

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The recognition of a person’s grief allows them to relax a bit. It allows them to remove the happy mask and just be themselves. It releases that tension in the jaw and that need to escape to a quiet place where tears can be shed alone. No one wants to be “Debbie Downer” this time of year, so help release the sorrow and fine the joy. Just a few simple words are all it takes. Trust me.

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Happy New Year. I hope so. Out with the old and in with the new. A purge. I usually start by cleaning out my pantry, my fridge and my freezer. A fresh start with a hearty meal to brave the cold weather ahead.

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Here is a recipe I created cleaning out all my holiday leftovers. A most delicious pie I enjoyed a few years back from a local food truck inspires it. A savory combination of beef, cheese and onions in a flaky crust will do nicely with the addition of some mushrooms. The food truck, “Nomadic Pies” enjoyed such success that they were able to open up a brick and mortar store in my sweet town of Kennett Square. If you’re not a baker (you should be) try a Nomadic pie. Every flavor is delicious and makes a great gift if you want to spread a little comfort and joy in the new year.

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A great piecrust recipe is crucial to a great pie. The standard is a mix of flour, salt, fat and water, but I usually try and change it up a bit wanting the crust to enhance the filling. Since I am baking a beef pie I change out the water for beef broth. It offers a subtle flavor and golden color change to the crust I like very much. Before starting make sure all your ingredients are icy cold to insure that flaky crust. I like to grate my butter into the flour and salt mixture.

Savory Pie Crust Dough

Makes enough dough for 4 (5-inch) or 1 (10-inch) double crust pies

2 ¼ cups all-purpose flour

½ teaspoon salt

4 grinds fresh black pepper

2 sticks (1 cup) unsalted butter (very cold or frozen)

6 tablespoons low sodium beef broth

Whisk flour, salt and pepper together in a large bowl. Grate butter over the top. Toss it well with a fork insuring the butter gets separated into bits and coated with the dry mixture. Add broth, two tablespoons at a time, tossing mixture around with the fork. Using your hands, bring the dough together into a ball. Flatten like a pancake and wrap in plastic wrap. Chill at least 30 minutes which allows the dough to hydrate evenly. Roll out your dough to fit your pie pans. 

Now for the filling.

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Beefy Mushroom & Gruyere Pie

2 sweet onions, thinly sliced

2 tablespoons unsalted butter

2 cups sliced cremini (baby bella) mushrooms

2 tablespoons all-purpose flour

1-cup low sodium beef broth

½ cup heavy cream plus additional for brushing over pies before baking

2 cups diced leftover cooked beef (prime rib, steak whatever you have)

salt and pepper

2 cups shredded Gruyere cheese

2 chopped green onions

finishing salt of your choice (I used The Spice Lab Hickory Smoked)

In a skillet, cook onions in 1 tablespoon of butter over medium-low heat, stirring occasionally, for 40 minutes or until golden brown and caramelized. Transfer onions to a bowl. In same skillet, cook mushrooms in remaining butter until they have released their liquid and brown. Sprinkle with flour, cook 2 minutes, stirring. Stir in broth and cream; bring to a boil. Let mixture reduce until thickened. Remove from heat. Stir in beef. Season well with salt and pepper. Line Pie plate with pastry. Spread half the cheese over bottom of pastry. Top with an even layer of onions. Spoon mushroom-beef mixture evenly over onions. Sprinkle with remaining cheese and green onions. Dab a small amount of cold water on bottom crust edge. Cover pie with top crust. Seal and flute edges. Brush top of pie lightly with heavy cream and sprinkle with finishing salt. Cut slits in top of pie for steam to escape while baking. Bake at 400F for 40 to 50 minutes or until crust is golden brown and filling is bubbling hot.

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Finishing off the crust before baking with a light glaze of cream and salt

The products featured in this blog post are things I actually like and use all the time. I was not paid to feature or endorse them. This is not a sponsored post.

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These pies went into the freezer for future meals. Do not make steam vents or glaze if the plan is to freeze them for later.

Cooking Contest Central

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One of my favorite recipe contest moments. Bobby Dean sneaks in a hug at the Beringer Great Steak Cook-Off

Lots of people ask me about how to get involved in recipe contests. I always recommend my favorite go-to web site for recipe contest information. It’s Cooking Contest Central or better known as CCC. Some may balk at the yearly $25.00 subscription rate, but truthfully my time is much more valuable. Instead of searching the web for contests or visiting other sites that may be free I prefer this easy to use up to date source. It has all the information I need including contest news, rules and regulations plus a forum to chat with other like-minded cooking enthusiasts. Not only that, but CCC often runs exclusive recipe contests for its members. A real bonus because who doesn’t want to win $500.00 on occasion. The contests are judged by real food experts and don’t involve the dreaded voting. I recently won a contest sponsored on the site by Mann’s. The contest required I use their broccoli slaw and I think I stood out in the field because I used it in two ways. I hope you like the recipe as much as the judges did.img_3524

Stir-Fry Shitake & Broccoli Slaw Burgers

For the slaw

1 (12 oz.) bag Mann’s Broccoli Cole Slaw, divided

½ teaspoon kosher salt

1-tablespoon olive oil

1 (4 oz) package stemmed and sliced fresh shitake mushrooms

¼ cup sliced scallions

2 tablespoons low-sodium soy sauce

1 tablespoon fresh lime juice

1 tablespoon unseasoned rice vinegar

2 teaspoons honey

1 teaspoon grated fresh ginger

½ teaspoon toasted sesame oil

1 tablespoon toasted sesame seeds

For the burger

1 teaspoon olive oil

1 ½ cups Mann’s Broccoli Cole Slaw (reserved from slaw recipe)

1 tablespoon mirin

1 pound (80% lean 20% fat) ground beef

1 teaspoon kosher salt

½ teaspoon ground black pepper

¼ cup sliced scallions

4 brioche buns, toasted

4 tablespoons hoisin sauce

4 crisp lettuce leaves

Reserve 1½ cups of broccoli slaw for burgers. Pour remaining slaw into a large bowl; toss with salt. Heat oil in a skillet over medium heat-high heat. Add mushrooms and cook for 5 to 6 minutes or until mushrooms have released their liquid and are just golden brown. Add mushrooms and scallions to slaw mix in bowl. In small bowl, whisk soy sauce, lime juice, rice vinegar, honey, fresh ginger and sesame oil until blended. Pour dressing over slaw mixture; toss well. Sprinkle with sesame seeds and toss again. Set aside while preparing burgers. In same skillet used to cook mushrooms, heat 1-teaspoon olive oil. Add reserved 1 ½ cups slaw and cook stirring 5 minutes or until softened. Add mirin, stirring, just until liquid evaporates. Cool slightly. In large bowl, combine ground beef, salt, pepper, scallions and cooled slaw mix; blend well. Shape into 4 patties about ¾-inch thick. Grill, broil or pan-fry burgers 4 to 5 minutes per side or until fully cooked. Layer bottom half of toasted rolls with hoisin sauce, lettuce and a burger. Top with a generous amount of shitake slaw. Cover with bun tops and serve.

You can also check out the CCC Facebook page here https://www.facebook.com/CookingContestCentral/

 

Blended Mushroom Meatball Sub

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A couple of weeks ago I shared some of the World Food Championship experience here. Today I want to share one of the recipes I prepared in the kitchen arena. This sandwich is a tribute to my home town of Kennett Square (AKA mushroom capital of the world) and my Italian roots. It’s a bit of a twist on a chicken parmigiana sandwich and filled with flavor thanks to Saucy Mama.

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Fontina Stuffed Chicken & Mushroom Meatball Sub with Crispy Cheese Frico

1 (28 oz.) can whole peeled tomatoes

1 shallot, peeled, halved

4 tablespoons unsalted butter

1-teaspoon kosher salt

¼ teaspoon sugar

parmesan cheese rind

4 ounces cremini mushrooms, very finely chopped

1-tablespoon extra virgin olive oil plus additional for sautéing meatballs

1 pound boneless, skinless chicken thighs, trimmed of excess fat, ground

2 links Italian sausage, casings removed

2 tablespoons parmesan garlic marinade

½ cup day old Italian bread crumbs

¼ cup finely grated Parmesan cheese plus ½ cup coarsely grated

1 egg

¼ teaspoon freshly ground pepper

8 fresh basil leaves, chopped plus additional for garnish

2 tablespoons chopped fresh flat leaf Italian parsley, plus for garnish

12 (1/2-inch) pieces fontina cheese

Italian seeded or plain rolls, sliced through top and opened like a boat

Pour tomatoes and juice into a medium saucepan. With hand, crush each tomato. Add shallot, butter, salt ,sugar and cheese rind; bring just to a boil. Reduce heat to simmer; cook uncovered, stirring occasionally for 45 minutes. Meanwhile, prepare meatballs. Brown mushrooms in olive oil until they have released their liquid; cool slightly. Gently, but thoroughly, combine mushrooms, chicken, sausage, marinade, breadcrumbs, ¼ cup finely grated parmesan, egg, pepper, basil and parsley. Using an ice cream scoop, scoop out 12 leveled portions of meat mixture. Dampen hands with water and form each portion into a meatball pressing one piece of fontina into the center wrapping the meat around the cheese. Heat olive oil in large skillet over medium heat. Sear meatballs to a golden brown, turning as needed. Add browned meatballs to sauce. Cover and simmer for 10 to 20 minutes or until fully cooked. Heat oven 350F. Crisp rolls on sheet pan in oven for 6 to 8 minutes. Prepare parmesan cheese frico. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a ½-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool.

To assemble sandwiches: fill rolls with meatballs. Sprinkle with herbs and crumbled parmesan frico. 

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Thanks to my fabulous friends for the memories in Orange Beach