Cornish Pasties

Looking for something cozy, crispy, and full of flavor to snuggle up with on a cold, winter day? A Cornish Pasty is just the thing...And it's conveniently hand-held and portable.

Created by the British, a pasty is a hand-pie that is sold on street corners all over London. Rich, flaky pastry, and a steaming meat and potato-filled center are everything you could want on a January outing! The key to make this magic is salt. That's where the flavor is at. Starchy foods like potatoes and turnips have a way of absorbing all of the salt you add, so be warned! When in doubt, add that extra bit.


Pastry Recipe:

3 1/2 cups of all purpose flour
7 ounces unsalted butter, just out of the fridge, quartered lengthwise and diced into small cubes
2 ounces sharp white cheddar cheese
1 1/2 tsp. salt
1 tsp. fresh thyme leaves, plucked
2 large eggs, beaten
1/3 cup cold milk

Blend the flour, butter, cheese, salt, and thyme with a pastry cutter or two knives in a large bowl. When ground into a crumbly meal with bits of butter no larger than peas,  pour in your eggs and a small drizzle of milk. Stir together with a wooden spoon until well combined. Add more milk if the dough is still too floury. Pinch the dough with your fingers, once it sticks together, it's ready to press into a ball. Divide the ball into four equally-sized pieces, press into flat disks with your hand, and package in plastic wrap.

Let rest in the fridge for at least an hour.


Filling ingredients:

3/4 cup peeled and finely diced rutabaga
3/4 cup peeled and finely diced potato
1 medium onion, finely diced
1 lb. finely diced beef brisket, fat still on
2 tsp. salt
1/2 tsp. dry rosemary or 1 tsp. fresh
2 tbsp. flour

Mix ingredients in a bowl.

When ready to create pasties, preheat the oven to 425 F. Roll out the dough into approximately 7 inch disks (I used a small plate to make circles) that are about 3 mm thick. Spoon about a 1/2 cup of filling into each pasty, and press down the edges, sealing with water. Brush the tops with egg wash and pierce to let out steam.

Place on a baking sheet in the oven for 15-20 minutes, until a touch browned, and then turn the heat down to 325 F. Bake for another 30-40 minutes until golden brown and filling the kitchen with a glorious aroma.

Cool for a few minutes before serving.

A Most Delectable Steak and Ale Pie

What a glorious way to start off the autumn season. Steak and Ale Pie is a scrumptious dish. Satisfying, rich in flavor and in depth, the falling-apart beef is dressed in a sumptuous gravy. A flaky cheese and herb pastry adds a layer of complexity, too.  With plenty to go around, this will  be hearty, satisfying, and should serve 8 with leftovers.

I always serve this with garlic mashed potatoes that can sop up that gravy! 

Filling Ingredients:

2 tbsp. olive oil

2 tbsp. butter
3 medium red onions, peeled and chopped
3 cloves garlic, peeled
3 carrots, peeled and chopped
2 sticks celery, trimmed and chopped
4 field mushrooms, peeled and sliced
1.5 lb quality brisket of beef or stewing beef, cut into 1 inch cubes (if you get a roast on the bone, drop the bone into the filling along with the beef to add more flavor)

2 rashers of bacon 
a few sprigs fresh rosemary, leaves picked and chopped
sea salt
freshly ground black pepper
1 bottle Guinness or other dark beer

1 qt. beef stock
 1/3 cup flour
1 cup sharp, white Cheddar cheese, freshly grated

Preheat oven to 375F.

In a large pot, heat the olive oil and butter over medium heat until bubbling. Add in your vegetables, garlic, rosemary, pepper, and 2 tsp. salt. Simmer until softened and fragrant, about 5 minutes. Add the beef (and beef bone if you are using it), bacon, and stir in the flour. Next, pour in the beer, and pour over stock to just cover the meat and vegetables. Bring to a boil. Cover with a lid, and then place in the oven for 2 hours, stirring occasionally. Make your pastry during this time.

Remove from the oven, give it a good stir, and place on the stove top. Continue simmering uncovered for another half hour, or until the sauce has thickened and the meat is soft. 

Preheat oven a second time, to 425F. 

Pour filling into a prepared casserole dish of appropriate size (I used a 9x13 pan with high edges). Drape pastry over the pie, cut in a few air slits, and cook for about 20 minutes, until golden brown. 



Pastry Ingredients:

3 1/2 cups all purpose flour
7 ounces lard, cut into cubes (you can also use butter in a pinch)
2 ounces freshly grated Cheddar cheese
sea salt
a sprig of fresh rosemary, leaves picked
a few sprigs of fresh thyme, leaves picked
2 large eggs, beaten
a good splash of milk (about 1/3 cup)
flour for dusting 

Combine flour, cheese, salt and lard in a bowl. Use a pastry cutter or two knives to cut into fine crumbs. Add in the herbs , beaten eggs, and some milk. Use a spatula to bring it all together. When you squeeze the dough with your hand it should keep its shape, and not crumble apart. 

Cut two pieces of cling film and lay them out crosswise. Dump the dough clumps out onto it. Fold the edges of the film over snugly and form it into a square disc, about 3/4 inch thick. Cover with another layer, and place in the fridge for about 1 hour. 

Roll out into a rectangle of about 1/4 inch thickness and drape over filled casserole dish to bake, pressing down edges and cutting off excess (which you could keep for later!). 

Roast Beef and Yorkshire Pudding (Family Recipe!)

When we talk about comfort food that reminds you of cozy winter evenings at home with the family, filled with laughter, warmth, and Harry Potter marathons this meal is what comes to my mind. There is nothing more satisfying than a beautiful roast beef with succulent gravy, roast veg, and some crispy and soft Yorkshire Pudding.

Today I am sharing one of my favorite recipes of all time. Gravy is non-negotiable! It must be home made and it must be delicious!

Roast Beef:

-3.5 lb. well-marbled beef roast, preferably on the bone (you can go as cheap or as fancy as you like! We use prime rib at Christmas, but something much cheaper at other times)
-1 bulb of garlic, pulled apart, but not peeled
-2 onions, halved
-2 carrots, peeled and halved
-1 small bundle of herbs such as thyme, rosemary, or sage (or a combination!)
-salt and pepper
-olive oil

Drizzle some olive oil over your roast and rub salt and pepper into it. Let sit at room temperature for about 30 minutes.

Preheat your oven to 475F and prep your vegetables. Get out a roasting pan that your roast can have some extra room in. Toss the veg in your roasting pan with some olive oil and a sprinkle of salt. Once the oven is preheated and everything is ready, lay your roast over the vegetables (you can also use a rack to raise the roast above the veg) and place in the preheated oven. Turn the heat down to 400F immediately. Roast for about 1 hour for medium.

In the meantime, get cracking on  your Yorkshire and any other vegetables for roasting by taking out a muffin pan and pouring 1 tsp. oil into each cup. Place the pan in the 400F oven with the roast. Also, get another roasting pan and pour about 3 mm of oil into it. Place this in the oven alongside the muffin tin.

Roasted Parsnips/Potatoes/Carrots:

Peel and cut vegetables to a uniform size.

If using potatoes, boil them until fork tender, and strain (before the roast even goes in). Dump them back in the empty, hot pot and shake them around so they get all rough and starchy on the outside (this gives the hot oil something to cling to). These guys can sit around until you are ready to roast.

About 1/2 an hour before the roast comes out, take your preheated roasting pan out of the oven and carefully place in your peeled veg and/or potatoes. turn them all in the oil and sprinkle a bit of salt over them. Set them back in the oven. They should take about 30-40 minutes to become golden brown and crisp. You may turn them over half way through to get both sides.

Yorkshire Pudding:

-7/8 cup of flour (just estimate this as close as you can by using 3 1/4 cups and then a half-full 1/4 cup)
-1 tsp. salt
-2 eggs
-1/2 cup cold milk
-1/2 cup ice water

While your roast is cooking away, get this mix done. It can sit out for a half hour or so.

Dump your flour and salt into a bowl. Create a "well" in the center of the flour and add in your two eggs and liquids. Use a fork to whisk it all up until the egg is completely blended. There should be lumps of flour--it essentially looks like pancake mix.

Set aside until the roast comes out of the oven. Then, quickly pull out the muffin pan with the preheated oil and pour your Yorkshire batter into each pan--filling each one about half way. This usually makes about 10. Put it back in the oven immediately. Bake for 25-30 minutes until deep golden brown and super puffy.

Finishing up the Roast:

Take the roast out of the oven after about 1 hour. Check the internal cooking temperature by sticking a meat thermometer into the center. It should be at about 160F for medium, or 145F for medium-rare. If you don't have a thermometer, you can do it the old fashioned way and cut into the center to see if it's done to your liking.

Pick up the roast and let it rest on a board or large plate and cover it with foil to keep it warm. 

Gravy:

-1 heaped tablespoon flour

-1 glass of red or white wine

-4 cups of beef stock

To create your gravy, hold your pan and tilt it on an angle. Scoop out as much of the fat off of the surface of the pan juices that you can. Then, take a potato masher and mash up all of the vegetables like crazy. Sprinkle over your flour and keep mashing it all up until you've got a pulpy-consistency. 

Now, turn one of the stove burners to medium-high heat and set your pan over it. Use a whisk to start scraping up the brown bits from the pan and get this mixture really hot. Pour in your stock and continue whisking until it comes to a simmer. Keep going until the gravy reaches a consistency that you like--about 10 minutes. 

Once it's ready, use a fine-mesh sieve to strain the gravy into a gravy boat. Use a ladle to push all of the vegetabley-goodness through. 

So....I know this sounds like a lot. So, lets break this down into parts:

(If making potatoes, boil those first) Then...

1. Get the roast in the oven.

2. While the roast is cooking, prep your vegetables.

3. When the roast has a half hour to spare, Place your roasting veg in the oven. 

4. Prep your Yorkshire batter. 

5. When the roast comes out of the oven and is resting, pour your Yorkshire batter and get that in the oven. 

6. While the veg are roasting and the Yorkshires are baking, work on your gravy. 

7. Serve everything together. 

See, it's really not that bad... And you end up with a fantastic meal!

Low Carb Asian Style Meatloaf

So, this low carb diet is going surprisingly well. I believe I have come to a place where I have really changed my eating habits for good. Who knows how long I will keep losing weight. It's still coming off at an even pace and I am at 24 pounds today! 

In celebration this this milestone, I thought I would share my dinner with you...

I've never been a fan of the idea of a "meat loaf." The whole thing sounds rather unappetizing--in the same way as boxed "mashed potatoes" or canned "green beans." Well, for some odd reason I found myself standing in the meat section of the grocery store actually wanting to try out a meatloaf. How odd. Now, I obviously omitted the gross parts of a normal meatloaf: ketchup and breadcrumbs. Check out what I came up with instead!

Ingredients:

-2 lbs. ground chuck (stick with 80-90% for moisture)
-2 rashers of bacon, finely diced
-1 tbsp. onion powder
-1 tsp. parsley flakes
-1 tsp. dried chives
-1/2 tsp. ginger
-2 shallots, finely chopped
-2 eggs
-3 tbsp. soy sauce
- 1/4 cup teriyaki sauce
-3 tbsp. tomato paste
-2 tbsp (or more) Asian sriracha sauce
-1 tsp. sea salt

Preheat oven to 350F. Combine all ingredients in a bowl. Spread mixture into a pie plate or casserole dish. Bake for approximately 1 hour, until done in the center. Remove and cool for about 5 minutes. Serve with your favorite vegetable side (ours is broccoli today).

*Now, at this point you may notice there is a lot of juice and fat immersing the loaf. Yes, please cut it in pieces and lay the pieces on a serving plate or something--and dump out that liquid ASAP like it never happened.  Of course, it's necessary for cooking and we love our moist and tender meat, but don't subject your family to the horrors of over-zealous meat juice.*