Category: Pot Pie

Roast Pork Pot Pie with Parmesan-Black Pepper Biscuits

Roast Pork Pot Pie with Parmesan-Black Pepper Biscuits

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A gorgeous pork loin roasted over the weekend for our wine group along with a big bunch of Simon and Garfunkel Vegetables left me with two large containers of fragrant meat and vegetables in the fridge. What to do?

Continue reading “Roast Pork Pot Pie with Parmesan-Black Pepper Biscuits”

A Week of Recipes for St. Pat’s, Thursday — Guinness Beef Pot Pie with Cheddar-Dill Biscuits

A Week of Recipes for St. Pat’s, Thursday — Guinness Beef Pot Pie with Cheddar-Dill Biscuits

Made in a deep, heavy 8 quart cast iron pot with a  lid  (Dutch oven)

Last year around this time, I made a pot roast with big pieces of butternut squash and halved onions in the oven.  A day later I took the leftovers, including the gravy, and made stew.  Stew from leftovers is definitely an improvement over freshly made stew.   There’s a deeper, fuller, and more flavorful rich quality–without question.  It’s just that there’s usually less than when you make a fresh pot. That stew made very quickly with the addition of more onions, celery, and Guinness stout, etc., was divine.   I mean it, it was an incredible stew. When my boss tasted it (and she’s a really good cook), she said, “Alyce cooks for God, you know.”

At the top of Dublin’s Guinness brewery, there’s a 2DIE4 pub…here’s one view.

No who knows totally why one time things are so scrumptious you want more and more — and another time (same ingredients and method apparently) it’s like, “This is ok. Yeah, we can eat dinner here.”  Perhaps it’s the quality of the meat (in the case of stew) or maybe it’s a little pixie dust.  Your taste buds might be on their “A” game so that you are able to season the pot in an extraordinary way.   Truly, I just don’t know.  I know when I’m tired — really exhausted– the meal prepared under those circumstances is plebian.  I just did that recently, so I know.  I know when I don’t give something my undivided attention that it’s bound to be less interesting.  (As in the kids are hungry-throw a bunch of cut-up chicken in the oven and make some rice for God’s sake.)

Despite the fact that I make several pots of stew over the winter each year, I remembered that one.  I also remembered I was determined to recreate it from scratch if possible.  Hence this pot of stew that, by the end of the cooking, morphed into one big pot pie.

We could choose between three temperatures of Guinness pints. Dubliners love their Guinness and speak highly of the company that has employed and taken care of many of them over the years.

Options:
 
**If you’d like stew only, add a cup or two more liquid, and skip the biscuits.  You could, without question, make the whole pot of stew in a pot on the stove.

**I did not try it, but I’d guess it’s possible to make the stew all day in the crock-pot–cutting down the amount of herbs–, pour it into an oven-safe pot and bake with the biscuits right at dinner time.

**Another option might be (again, I didn’t try this) to cool the stew and top it with puff pastry, brushing the pastry with a little melted butter or an egg wash–one egg beaten well with a teaspoon of water.  (If you put the puff pastry on hot stew, it’ll be melting.)  You would then need to bake in a hot oven (400 degrees F) until the puff pastry was golden.  That might appeal to some cooks more than making biscuit dough.  Here’s a method.

**Like Bisquick biscuits?  Go on; I won’t know, though I encourage you to learn to make biscuits.  I once knew a woman whose husband insisted he married her because she could make beaten biscuits in her sleep.

** I also give directions –see “Cheddar-Dill Biscuits” scrolling down — for baking and serving the biscuits separately if that suits you better.

Come cold, there’s little more satisfying than a pot of stew in the oven. I encourage you to use the oven method if you can.  Play cards.  Listen to music.  Watch “Michael” or “The Quiet Man,” if it’s St. Pat’s  One of the interesting things about this stew is it’s made without potatoes though you could add some if you’d like.  I prefer other root vegetables and stick with carrots, turnips, parsnips, as well as celery, onions, garlic, and butternut squash.  I’ve you’ve no butternut squash, use extra carrots, parsnips, or a combination.  Serve this with another couple of cold Guinness stouts or a glass of your favorite Syrah or Côtes du Rhône if you’re not a dark beer person.  (You’ll still love the stew; I promise.)

Five St. Pat’s Movies to Watch This Weekend (Washington Post)

guinness beef pot pie with cheddar-dill biscuits
a look and cook recipe
Total preparation and cooking time:  approximately 2 1/2 –  3 hours.
Serves 6-8

 ( Read through before beginning.  Scroll down for separate ingredients list and biscuit recipe)

Preheat oven to 350 degrees Fahrenheit.  To an 8 qt Dutch oven over medium-high heat, add 3 tablespoons canola oil. When hot, add 2-3  pounds beef chuck (seasoned well with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper) cut into 1 – 1 1/2 inch pieces. Brown well in two batches, removing the first batch to a plate while you cook the second.

To the second batch of browning beef, add 2 large chopped onions.  When beef is nearly brown, add four cloves chopped garlic.  Cook a minute, return first batch of beef to the pot, and stir in 2 tablespoons flour. Cook 2 minutes, stirring.

Pour in 2 cups each beef broth and Guinness stout,  and stir well to scrape up the bits at the bottom of the pot. Add 1 bay leaf,  1/2 cup chopped fresh parsley, a large sprig each of fresh rosemary, thyme, and sage.* Stir in 1/2 teaspoon prepared horseradish or a good hard shake or two of Tabasco.
Add 4 ounces quartered button mushrooms along with one each turnip and parsnip , 2 carrots, 2 stalks celery, and 1 cup of  butternut squash, all cut into around 1/2 inch pieces.
Bring to a boil stirring occasionally.  Taste and adjust seasonings.  Cover and bake in the oven 1 1/2 – 2 hours or until beef and vegetables are tender and sauce is thickened. 

 Remove from oven and take out the fresh herb sprigs.^ If stew is very, very thick, add a cup water or broth, but no more stout.  Biscuits will soak up a lot of the liquid as they bake in the stew.
Meanwhile, make cheddar-dill biscuit dough. It’s a very wet dough.  (See below for recipe.)
Spoon biscuit dough (I used a wooden spoon) onto the top of the cooked stew. Brush biscuits with a tablespoon of melted butter. Biscuits will rise and expand to nearly cover top of pie. 
Return to oven and bake uncovered another 20-30 minutes until biscuits are golden brown.

Serve hot with a crisp green salad.  Store leftovers well covered in frig 2-3 days.  Rewarm in another casserole in oven.

Ingredients List (see below for biscuit ingredients):  2-3 pounds beef chuck roast cut into 1 – 1 1/2 inch pieces; salt and pepper; 2 large onions; 4 cloves garlic; 3 tablespoons all-purpose flour; 2 cups each beef broth and Guinness stout**; 4 ounces button mushrooms; one each turnip and parsnip; 2 carrots; 1 cup cut butternut squash; 1/2 cup chopped parsley, 1 bay leaf, and 1 sprig each rosemary, thyme, and sage*; 1/2 teaspoon prepared horseradish or Tabasco.

*You may substitute two teaspoons each dried rosemary (crumbled) and thyme with 1/2 teaspoon ground sage.

**If you don’t want to use beer, use all beef broth.

^ Leave in bay leaf.  Whoever gets it has good luck!

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

cheddar-dill biscuits for pot pie

Cook’s Note:  This recipe is for the biscuits cooked in the stew.  If you want to bake a pan of these biscuits separately, decrease the milk to 2/3 of a cup and mix until the dough just comes together. Turn out onto a floured board or counter and knead 10 times or so before patting or rolling out the dough until it’s about 1/2-inch thick. Cut biscuits out with a floured 2-inch round biscuit cutter.  You could also cut the biscuits into squares or rectangles with a sharp knife.  Bake at 425 degrees Fahrenheit (220C/Gas Mark 7) on a baking sheet or in a  big (10-inch) pie plate for 15 minutes or until golden. You can serve the biscuits with a pie server in the pie plate at center of the table.  They’ll stay warm a good long while and your family or friends can help themselves.

  • 2 cups unbleached white flour
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons dried dill
  • 1/2 cup (4 tablespoons) cold butter, diced–plus 1 more tablespoon, melted for tops of biscuits
  • 1/2 cup grated sharp cheddar cheese (Irish cheddar would be fun.)
  • 1 cup milk

Stir together dry ingredients in a medium bowl.  Add cold butter and using a pastry blender or two knives (you can use just your fingers or even do the whole thing in a food processor), cut in the butter until the butter is mostly blended and the mixture appears sandy.  Stir in cheese.  Pour in milk and mix well without over-mixing.  (Using a large spoon, divide dough fairly evenly around the top of the pot pie and brush with the tablespoon of melted butter before baking.)

Sing a new song; listen to Rob Leveridge,
Alyce
(first posted october 2012 right here on More Time)

Guinness Beef Pot Pie with Cheddar-Dill Biscuits or I’m So Full I Don’t Know Where I’m Going to Sleep Tonight

Guinness Beef Pot Pie with Cheddar-Dill Biscuits or I’m So Full I Don’t Know Where I’m Going to Sleep Tonight

Made in a deep, heavy 8 quart cast iron pot with a  lid  (Dutch oven)

Last year around this time, I made a pot roast with big pieces of butternut squash and halved onions in the oven.  A day later I took the leftovers, including the gravy, and made stew.  Stew from leftovers is definitely an improvement over freshly made stew.   There’s a deeper, fuller, and more flavorful rich quality–without question.  It’s just that there’s usually less than when you make a fresh pot. That stew made very quickly with the addition of more onions, celery, and Guinness stout, etc., was divine.   I mean it, it was an incredible stew.

No who knows totally why one time things are so scrumptious you want more and more — and another time (same ingredients and method apparently) it’s like, “This is ok. Yeah, we can eat dinner here.”  Perhaps it’s the quality of the meat (in the case of stew) or maybe it’s a little pixie dust.  Your taste buds might be on their “A” game so that you are able to season the pot in an extraordinary way.   Truly, I just don’t know.  I know when I’m tired — really exhausted– the meal prepared under those circumstances is plebian.  I just did that recently, so I know.  I know when I don’t give something my undivided attention that it’s bound to be less interesting.  (As in the kids are hungry-throw a bunch of cut-up chicken in the oven and make some rice for God’s sake.)

Despite the fact that I make several pots of stew over the winter each year, I remembered that one.  I also remembered I was determined to recreate it from scratch if possible.  Hence this pot of stew that, by the end of the cooking, morphed into one big pot pie.

Options:
If you’d like stew only, add a cup or two more liquid, and skip the biscuits. I did not try it, but I’d guess it’s possible to make the stew all day in the crock-pot–cutting down the amount of herbs–, pour it into an oven-safe pot and bake with the biscuits right at dinner time.  Another option might be (again, I didn’t try this) to cool the stew and top it with puff pastry.  (If you put the puff pastry on hot stew, it’ll be melting.)  That might appeal to some cooks more than making biscuit dough.  Like Bisquick biscuits?  Go on; I won’t know, though I encourage you to learn to make biscuits.  I once knew a woman whose husband insisted he married her because she could make beaten biscuits in her sleep.

Come cold, there’s little more satisfying than a pot of stew in the oven. (Play cards.  Listen to music.  Watch “Michael.”)  One of the interesting things about this stew is it’s made without potatoes though you could add some if you’d like.  I prefer root vegetables and stick with carrots, turnips, parsnips, as well as celery, onions, garlic, and butternut squash.   Serve this with another couple of cold Guinness stouts or a glass of your favorite Syrah or Côtes du Rhône if you’re not a dark beer person.  (You’ll still love the stew; I promise.) 

Here’s how in a picture recipe (scroll down for separate ingredients list and biscuit recipe):

Preheat oven to 350 degrees Fahrenheit.  To an 8 qt Dutch oven over medium-high heat, add 3 tablespoons canola oil. When hot, add 2-3 pounds beef chuck (seasoned well with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper) cut into 1 – 1 1/2 inch pieces. Brown well in two batches, removing the first batch to a plate while you cook the second.

To the second batch of browning beef, add 2 large chopped onions.  When beef is nearly brown, add four cloves chopped garlic.  Cook a minute, return first batch of beef to the pot, and stir in 3 tablespoons flour. Cook 2 minutes, stirring.

Pour in 2 cups each beef broth and Guinness stout and stir well to scrape up the bits at the bottom of the pot. Add 1 bay leaf,  1/2 cup chopped fresh parsley, a large sprig each of fresh rosemary, thyme, and sage.* Stir in 1/2 teaspoon prepared horseradish or a good hard shake or two of Tabasco.
Add 4 ounces quartered button mushrooms along with one each turnip and parsnip , 2 carrots, 2 stalks celery, and 1 cup of  butternut squash, all cut into around 1/2 inch pieces.
Bring to a boil stirring occasionally.  Taste and adjust seasonings.  Cover and bake in the oven 1 1/2 – 2 hours or until beef and vegetables are tender and sauce is thickened. 

 Remove from oven and take out the fresh herb sprigs.^ If stew is very, very thick, add a little water or broth.  Biscuits will soak up a lot of the liquid.
Meanwhile, make cheddar-dill biscuit dough. It’s a very wet dough.  (See below for recipe.)
Spoon biscuit dough (I used a wooden spoon) onto the top of the cooked stew. Brush biscuits with a tablespoon of melted butter. Biscuits will rise and expand to nearly cover top of pie. 
Return to oven and bake uncovered another 20-30 minutes until biscuits are golden brown.

Serve hot with a crisp green salad.  Store leftovers well covered in frig 2-3 days.  Rewarm in another casserole in oven.

Serves 6

Ingredients List:  2-3 pounds beef chuck roast cut into 1 – 1 1/2 inch pieces; salt and pepper; 2 large onions; 4 cloves garlic; 3 tablespoons all-purpose flour; 2 cups each beef broth and Guinness stout**; 4 ounces button mushrooms; one each turnip and parsnip; 2 carrots; 1 cup cut butternut squash; 1/2 cup chopped parsley, 1 bay leaf, and 1 sprig each rosemary, thyme, and sage*; 1/2 teaspoon prepared horseradish or Tabasco.

*You may substitute two teaspoons each dried rosemary (crumbled) and thyme with 1/2 teaspoon ground sage.

**If you don’t want to use beer, use all beef broth.

^ Leave in bay leaf.  Whoever gets it has good luck!

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Cheddar Dill Biscuits for Pot Pie:

  • 2 cups unbleached white flour
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons dried dill
  • 1/2 cup (4 tablespoons) cold butter, diced–plus 1 more tablespoon, melted for tops of biscuits
  • 1/2 cup grated sharp cheddar cheese
  • 1 cup milk

Stir together dry ingredients in a medium bowl.  Add cold butter and using a pastry blender or two knives (you can use just your fingers or even do the whole thing in a food processor), cut in the butter until the butter is mostly blended and the mixture appears sandy.  Stir in cheese.  Pour in milk and mix well without over-mixing.  (Using a large spoon, divide dough fairly evenly around the top of the pot pie and brush with the tablespoon of melted butter before baking.)

^^^^^^^^^^^^^^^^^^^^^^^^^^^
two-dog kitchen and around the ‘hood
It’s my Mom’s birthday today…Lovely to remember her on her special day.  She crossed the river in  ’85. One of my mom’s many good lines was, “I’m so full I don’t know where I’m going to sleep tonight.” 

I often think of her in view the Hopi poem I heard again yesterday at the funeral of a fine, fine man… 

Do not stand at my grave and weep
I am not there. I do not sleep.
I am a thousand winds that blow.
I am the diamond glints on snow.
I am the sunlight on ripened grain.
I am the gentle autumn rain.
When you awaken in the morning’s hush
I am the swift uplifting rush
Of quiet white doves in circled flight.
I am the soft stars that shine at night.
Do not stand at my grave and cry;
I am not there, I did not die.
 

In the house and yard this week….. 

I’ve re-worked and re-photographed one of the favorite recipes on both blogs–Cherry Tomato Chicken Pasta with Basil.  Updated version coming soon to a blog near you.

The 30 Second and No Pan to Wash Egg on Dinner Place (Cooking for One)–my other blog.
Miss Gab loves to stay under the piano–whether I’m working there or not.

Tuck ready for HIS close-up

The last roses of summer from my huge, old fashioned bush.  I brought them in as buds over a week ago!
Saturday, I baked oatmeal chocolate chips for the authors in town for Opus and Olives, one of the premiere literary events in the Twin Cities held each fall  at the Crown Plaza Hotel in St. Paul. (Mark Shriver said he’d eaten his six all in a row; he’d had no food in hours while traveling!)  Dave and I also went the banquet and enjoyed a fine meal with great folks while we listened to the each author speak.  (My favorite was Cheryl Strayed, but then again, I adored her book Wild: From Lost to Found on the Pacific Crest Trail.)

Meantime,  we have lots of ripe cherry tomatoes from the garden to eat and…

more ripening!  (It’s October 17…)

 And, because it’s October, I’m listening to the choir’s Christmas cantata (or playing it at the piano) every day.  This year, it’s By Heaven’s Light by Allen Pote.  For fun, it’s even on youtube, though it’s in six (I think!) different segments.

Sing a new song,
Alyce

Turkey Pot Pie or Last Ditch and Best Effort for Thanksgiving Leftovers

Turkey Pot Pie or Last Ditch and Best Effort for Thanksgiving Leftovers

Turkey Pot Pie

You might have lived when pot pies were a regular feature of your mom’s menus.  Maybe you had them instead of TV Dinners.  I have a sketchy memory of frozen pies from the grocery @10 for $1. This undoubtedly dates me in an unkind way.  I did not have a mother who refused to cook; she cooked a lot.   That didn’t mean we never had a frozen pot pie.  I remember liking them, though I maybe haven’t tasted one in fifty years.

If you go out to eat at any number of restaurants these days, you’ll find homemade pot pies are on lots of menus and people order them over and over.  Definitely comfort food.  Certainly fattening.  But oh so filling and often luscious.  They’re full of all kinds of things–poultry, vegetables, roast beef, sea food, etc.

Before Thanksgiving, I set out to make the best turkey pot pie (using leftovers) I could.   No more expensive restaurant versions and certainly no more frozen pies.   I invited a group of people for a turkey and roasted root vegetable dinner and then had my way with what was left.  I discovered it was a. simple and b. better than the 10 for $1 ones from Garofalo’s on Crawford Avenue.  I served it up with a side of lemoned broccolini and a scoop of my red hot cranberry sauce, as well as a handsome glass of Oregon Chardonnay or maybe a French Côtes du Rhône–a lovely, medium-bodied and inexpensive wine that flatters oven-roasted vegetables, as well as pork or poultry.  (And lots else)
Dave and I both liked the pie better than the meal from which it came.  Go figure.

Feel free to take this filling and top it with biscuits–even Bisquick biscuits– in a 2 qt greased rectangular glass casserole dish.  (I made chicken pot pie often for my kids growing up…usually with biscuit topping.)   Or buy the Pillsbury pie dough from the refrigerator section.  But do make it.  You’ll be glad you did.  I promise. *If you’d like to make my crust, use the recipe I made for Kathy’s Apple Pie; that’s a good all-purpose crust.
Here’s how:

Alyce’s Turkey Pot Pie

There are three parts to this recipe:  1.  Crust  2.  Filling  3.  Sauce

2 9″ pie crusts* (Plus 1T melted butter -or 1 egg white beaten with a bit of water- brushed on top crust before baking.)  Made or bought.

Filling:

1 Tablespoon butter
1 medium onion, finely diced
2 stalks celery with leaves, diced
4 ounces sliced fresh mushrooms
1 clove garlic, minced
1 teaspoon each fresh thyme and tarragon (or 1/2 t each dried)
1/2 teaspoon chopped fresh sage (or 1/4 t dried, powdered sage)
2 cups chopped roasted root vegetables (carrots, sweet potatoes, parsnips, potatoes, winter squash, etc)
2 c chopped cooked turkey, white or dark meat


Sauce:  (Basically a velouté with added cream or milk)

2 Tablespoons butter
1/4 teaspoon each ground sea salt and ground white pepper
2 Tablespoons flour
1 cup (8 ounces) chicken stock
1 cup milk, cream or half and half

1.  If you have made or bought pie crusts, put one in the pie pan (trim and pinch) and place the other between two sheets of waxed paper or plastic wrap.  Refrigerate the pan and the wrapped dough while you make the filling and the sauce.
2.  In a large skillet, melt the butter over medium-low heat and add onion, celery, and mushrooms.  Cook until vegetables are softened, 5-7 minutes.  Add garlic during last minute of cooking and stir in herbs.
3.  Take out pie pan with bottom crust and spoon onion mixture evenly over the bottom of the dough.  Top with chopped vegetables and turkey.

Spoon onion mixture into pie pan.

 

Top with roasted vegetables and turkey.  Pour on sauce.

 

Add the top crust and brush with butter or egg whites.  Make slits for steam.

4.  Make sauce (see below) and pour over the turkey and vegetable mixture.  The turkey and vegetables should be just about covered.  If not, drizzle in just a little more chicken stock, milk, or cream.
5.  Take the top crust out of the refrigerator and place on top of the filled pie.  Trim edges and pinch together edges of the two crusts.
6.  Brush entire top crust with butter or an eggwhite beaten with a bit of water.  Make several slits in the top crust (for steam to escape) and bake for 20 minutes at 425 degrees Fahrenheit.  Lower oven temperature to 350 degrees Fahrenheit and bake until browned and bubbly, about 30 minutes.
7.  Place pie on rack and cool 15 minutes or so.  Slice and serve hot with broccolini (squeeze lemon on top) and cranberry sauce.

Making the sauce:  In a 2qt saucepan, melt butter over medium-low heat.   Add salt, pepper, and flour.  Stir for 2-3 minutes for flour to cook a little bit and slowly whisk in chicken stock and milk or cream. Simmer, stirring often, until just barely thickened.  Taste and adjust seasonings.  A quick sprinkle of nutmeg is a possible addition, as is a drop or two of hot sauce.

Two-Dog Kitchen or Around the ‘Hood
                  A few really random pics from our Thanksgiving Trip to Illinois

Turkey Soup… of course…Yesterday!

Read my recipe for the above soup on examiner.com

 

Visiting with sister and niece on way home.

 

Grandpa and Grandma’s Dining Room

 

Turkey ready for its sauna.  4 cups turkey stock with lots of veggies at bottom of roaster makes for great gravy.

 

Dave’s Tomatoes with Smoked Oysters, Capers, and Horseradish

 

Making Turkey stock.  Yes, use the giblets and the neck., though our turkey had NO NECK!

 

Cranberry Bread

 

Pumpkin Bread with Candied Ginger and Pecan Topping

 

Cauliflower Gratinee from SILVER PALATE

 

Making a wine cork wreath in the garage.

 

Needs a bow.

 

Grandpa–a last mow of the yard.

 

Me–making homemade rolls.

 

 

Leftover pumpkin pie filling–in the microwave for a quick dessert.
Happy Thanksgiving!
Sing a new song on the First Day of Advent, friends….  
Prepare Him Room!
Alyce