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.

Midwestern Style Fried Chicken with Honey Roasted Garlic Greens

I've been missing in action for a while--I apologize! I am now 14 weeks into pregnancy, and I was not feeling much like cooking up until a couple of weeks ago.

This mouthwateringly crispy, tangy, recipe is inspired by Amy Thielen's recipe from the Food Network show, Heartland Table. I just couldn't pass it up--this is truly yummy and actually pretty simple to make. I think the most appealing aspect for me was that it requires much less oil than a regular fried chicken. Try it out!

Honey Roasted Garlic Greens Ingredients:

-2 heads of garlic

-3 tsp. honey

-3 tsp. olive oil

-2 tsp. apple cider vinegar

-2 tbsp. slivered almonds or pine nuts

-2 lbs. greens of your choice (kale, spinach, swiss chard, or collard cut up with the thick stems removed)

Cut the tops off of the two whole heads of garlic, just exposing the tops of the cloves. Lay both top side exposed in a snug basket of aluminum foil. Drizzle over 2 tsp. honey and 2 tsp. olive oil. Seal the package and place in the oven at 350F for about 45 minutes. At this time you can get started on cooking your fried chicken.

 When finished baking, take out the packet and pour all of the juicy contents into a bowl. When cool enough to handle, squeeze the garlic out of the cloves by pressing them out from the bottom, and discard the husks. Drizzle over the remaining honey.

When you are nearly ready to eat (when the chicken and gravy are finished), in a large pan, heat 1 tsp. oil over medium heat. Add your nuts and toast until golden. Then, stir in the greens a bunch at a time until they are all just wilted. Drizzle over the vinegar and saute for 1 minute. Lastly, combine the garlic cloves and all of the juices in the bowl. It seems like a lot of garlic, but the roasting took away all of the bite, and the honey made it creamy, smooth, and sweet. Sprinkle in salt to taste. Turn heat to low and cover until ready to serve.

Fried Chicken Ingredients:

-1 whole chicken, cut into pieces (or 2 packages of chicken legs, wings, breasts or thighs)

-1 cup buttermilk

- salt and pepper

-2 tsp. of fresh thyme or oregano (or 1 tsp. dry)

-4 cloves of garlic, smashed

-2 tsp. smoked paprika

-1.5 cups flour

-1 cup ground butter crackers (about a sleeve); you can whack these in a zip-lock bag with a rolling pin, or just toss them into the food processor

-canola or vegetable oil for frying

Combine buttermilk, 1.5 tsp. salt, 1 tsp. pepper, thyme, and garlic in a bowl with the chicken. Let marinate at room temperature for an hour, or overnight in the fridge.

When ready to fry, set a wide pan (a cast iron one is best) over medium-high heat and add 1 inch of oil. Keep your eye on it to make sure it doesn’t get too hot. Hint—if you toss a crumb into the oil and it immediately is covered in bubbles and is sizzling, it’s ready. If the oil starts to pop and crack or smoke, it is much too hot—take it off the heat for a few minutes to cool down. Also, preheat your oven to 350F and slide a cookie sheet inside.

While the oil is heating up, combine your flour, cracker crumbs, paprika, 2 tsp. salt, 1 tsp. pepper in a 9x13 pan. Dredge the chicken well in the coating, really packing it on, and set aside on a plate. You can also double-dredge if you are in the mood…then you would dip the chicken back in the remaining buttermilk mixture before dredging again.

When the oil is hot enough, carefully place the first few chicken pieces into it until the pan is comfortably filled. Flip the chicken after about 5 minutes, when the bottom is well browned. Once both sides are scrumptiously crispy, carefully take out of the oil and drain on paper towel. When all of the pieces are cooked, put them all on the pan in the oven. Bake for 20 minutes.

Meanwhile, you can create a quick gravy, and work on your vegetables!

Gravy ingredients:

-2 tbsp. flour

-2 cloves of garlic, smashed

-1 bundle of fresh herbs such as oregano, thyme, or sage

-2 cups of chicken or vegetable stock

-salt and pepper

Pour off all but 2 tbsp. of the oil from the pan in which you fried the chicken. If there are any burned bits, be sure to remove those, too. Add the smashed garlic and the herbs to the pan. Heat over medium until the garlic turns golden brown, then add the flour and whisk until combined and bubbling. Slowly add the chicken stock, whisking until each addition is combined. Heat until simmering and thickened. Taste, and add salt and pepper as needed. Strain through a fine-mesh sieve into a gravy boat.

Serve everything together!

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!

Nova Scotia Donairs

You probably haven't heard of a donair. That's because it's a Nova Scotian food. In other words, it's an east Canadian version of a gyro--and it's amazing. Apparently it originates from some guy who visited a Mediteranean country and then came home to try and replicate the amazing food he ate while abroad in a Canadian way. 

The best part is the sauce. It's a thick, sweet, garlic sauce made with the most unusual ingredients. But don't question, don't judge--just try it. It's amazing.

Donair meat ingredients: 

-2 lb. ground beef

-1.5 tsp. cayenne pepper

-1 tsp. oregano

-2 tsp. paprika

-1 tsp. onion powder

-1/2 tsp. garlic powder

-1 tsp. salt

-1/2 tsp. pepper  

 Combine all of the ingredients in a food processor (you may need to do 2 batches). Process until combined into a ball, then a bit more. Form into a log shape, and wrap in plastic wrap. Let sit for a few hours in the fridge. Preheat oven to 300F. Place a sheet of tin foil over a baking sheet, and then lay a cooling rack on the foil--this will allow the drippings to fall away from the meat. Lay the meat on the rack and bake for approximately 45 minutes to 1 hour. Let cool. 

And now for the thing you've been waiting for: the recipe for donair sauce...It may look like a simple white sauce, but you are oh so wrong to think so!


Ingredients for Donair Sauce:

-1 can evaporated milk (the non-low-fat version)
-1 can condensed milk (the fully sweet version)
-1/4 cup white vinegar
-1 tsp. garlic powder

Combine first two ingredients with a whisk. Add in vinegar and garlic powder, stirring until combined. Set in fridge for about a half an hour. This should be a thick sauce. Don't over-stir!

You can make the sauce and cook the meat ahead of time. When you are ready to serve, it's really fast. This is how you put it together:

Putting it all together:

-1 donair meat log, cooked
-4 "naan" or pita breads (I use the so-called "naan" bread from Wal Mart. It's basically an authentic Israeli pita bread anyway...Very soft and delicious)
-mozzarella cheese
-onion, chopped
-tomato, chopped
-lettuce
-donair sauce

Preheat the oven to 450F. Thinly slice the cooled meat and lay along the center of the breads. Be liberal!! Sprinkly mozzarella over the top. Bake in the oven for about 5-10 minutes, until the cheese is melted and the edges are crisp.

Drizzle the donair sauce over the meat. Sprinkle over the lettuce, tomato, and onion--and more cheese! wrap halfway in tin foil, and serve (with more sauce. It's addictive).

Butternut Squash and Sage Lasagna (Vegetarian)

My husband and I both enjoy meat, and all things hearty, however neither of us are great fans of lasagna. I decided to try this recipe by Martha Stewart, to see if it was possible to change my mind about this unusual, layered thing.

Like butternut squash ravioli, this is rich and satisfying--a real treat! Even if I don't prefer regular lasagna, I can be a proud promoter of this spin-off.


Ingredients:
- 3 1/2 pound butternut squash, peeled, seeded, and cut into 1-inch pieces 
-2 tablespoons extra-virgin olive oil 
-Coarse salt and freshly ground pepper 
-1 pound whole-milk ricotta cheese 
-1/2 cup heavy cream 
-2 large egg yolks 
-1/2 pound fresh mozzarella cheese, coarsely grated (1.5 cups-ish) 
-Freshly grated nutmeg 
-2 tablespoons unsalted butter 
-1/3 cup loosely packed fresh sage leaves, coarsely chopped 
-1/2 cup low-sodium chicken or vegetable stock 
- 1 pound of lasagna noodles, cooked
-4 ounces finely grated Parmesan cheese (1 1/4 cups)


Preheat oven to 425F. First, cut and peel the squash. The easiest way is to cut off the straight part from the round part, peel each section individually, and then half the round section, scrape out the goop, and dice everything all up. 

The orange squash is from my garden this summer! Look at the difference in color between it and a store-bought one. Mine also has a very delightful fragrance. The contrast was so distinct in every way.

Scatter the squash onto a foil-covered baking sheet, drizzle with olive oil, 1 tsp. salt, 1 tsp. pepper, and mix it all around with your hands so it's fully coated. Bake until golden brown and soft--20-25 minutes.

In the meantime, cook your pasta minus 2 minutes of the cooking time (so that it doesn't get mushy in the oven). Toss in cold water, and set aside. 

In a medium bowl, combine ricotta, cream, egg yolks, mozzarella, and a dash of nutmeg. Set aside. 

Melt butter in a saute pan over medium heat, and chop sage, and toss into the butter. Let cook until fragrant and slightly browned. 

When the squash is done, scrape into a bowl with the stock and the sage and butter mixture. Mash it halfway with the back of a spoon, leaving some chunks. Just make sure that it's not watery, but creamy. 

Set the oven to 375F. Butter a 9x13 baking dish. Spread 3/4 cup of ricotta mixture into the bottom. 

Lay one layer of noodles (4 slightly overlapping) over this. Spread half the squash mixture. Add another layer of noodles.

 Repeat with half the remaining ricotta, then noodles, the last of the squash, the last of the noodles, then ricotta. Sprinkle the top with the Parmesan. 

Bake about 30 minutes until browned. Cool for about 10 minutes to allow the juices to settle. Serve!