Classics, Comfort food, Dessert, Food, Pastry

Impromptu Apple Crostata

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I used store bought pie dough from the frozen aisle in the grocery and after covering 4 pies, I had enough scraps leftover to roll out a 7-8 inch round crust.  I made this recipe because I had extra pie crust dough leftover from making Chicken Pot Pie. I used store bought pie dough from the frozen aisle in the grocery and after covering 4 pies, I had enough scraps leftover to roll out a 7-8 inch round crust.   So here goes:

Ingerdients:

1, 7-8 inch pie crust

2 apples, peeled, cored and thinly sliced ( I used honeycrisp)

1/2 tsp of cinnamon

1/4 cup sugar, plus a 1tsp for sprinkling

1 Tbsp cold butter, diced.

Method:

Roll out the crust and place it on a parchment-lined cookie sheet.  Keep it cold in the fridge while you prep the apples.

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Peel, core and slice two apples.  Toss them in sugar and cinnamon.

Arrange the apple slices on the cold pie crust, leaving a 1-inch border

Fold over the pie dough to create a rustic crust.

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Dot with butter and sprinkle sugar over the crust.

Bake at 350F for 30-40 minutes till the apples are bubbly and the crust is pale golden and flaky.

Enjoy!!!

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Classics, Comfort food, Food, Poultry

Chicken Pot Pie

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Chicken Pot Pie is a hearty meal that will fill you up on any cold night.  I first made this for my father–he loves chicken pot pie!!  When I was reading recipes for chicken pot pie, I was shocked at the amount of butter that the recipes were calling for–and that was just for the filling!  I was not doing that, so I went and got some store bought shortcuts–and it came out really well.  Since then,  I have been following this recipe and it has never failed me.  The additional benefit is that you make the entire meal in a couple of hours and freeze it OR spend another 20 mins to bake it off and you have dinner!  I love making it on a weekend and freezing it down in serving size portions—dinner is then ready in jiff on a weeknight.

Ingredients:

Pre-cooked, store bought chunks of white meat chicken.  I usually get two, 12oz packages.

One, 14.5 oz container of Mirepoix (carrots, onions, celery–all pre-diced!!!!)

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1 package of store bought pie crust

2 tbsp of butter

3 tbsp of flour

2 tsp of Herbs de provence

1/4 tsp of crushed red pepper flakes (more if you want it spicier)

1/2 tsp of cracked black pepper

1 quart chicken stock

Salt to taste (this will vary depending on how salty your chicken stock is)

Method:

In a large stock pot, melt butter on medium heat.

Once butter is melted, add mirepoix and saute till soft and pale golden

 

Add chicken chunks, spices, and flour and stir well till everything is well mixed.

 

Add chicken stock and cook on medium low heat for 20-30 minutes.  You want the filling to thicken.

Once the filling is made, divide into individual bowls.  I have pot pie bowls, and this recipe makes about 4 servings.

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Let the filling cool completely in the bowls.

Cover with store bought pie crust, crimp and seal the edges.  At this point you can wrap the pies with freezer friendly  plastic wrap and freeze down for later.

Cooking instruction:

If cooking immediately:

Preheat oven to 375F.  Brush the top of the crust with some egg wash ( 1 egg beaten with a little bit of water), and cut a slit to allow for the steam to escape.  Bake for 15 mins till crust is golden.

If cooking a frozen pot pie:

Thaw pot pie in refrigerator for 1-2 days.  Once the pie is thawed, follow the above instructions to cook.  You may need to increase the baking to 20-25 mins to ensure the filling is piping hot.

ENJOY!!!

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Classics, Comfort food, Food, Meat

“Winter is Coming” Meat Pie

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I recently jumped on to the “Game of Thrones” bandwagon. Yes, I know I am about 8 years late, but I am here now, completely obsessed and can’t wait to see how the story wraps up.  This past week has been everything “thrones” especially with the HBO marathon going on.  In Season 4, there is an extensive description of a particular “Steak and Kidney Pie” made by the character “Hot Pie” at the “Inn at the Crossroads”.  As Brienne of Tarth and Podrick Payne hungrily tucked away large bites of the pie, I couldn’t stop thinking about how delicious it must be.  Decision made.  I am was to make a classic English Meat Pie to celebrate the premiere of Season 8.  Yes, the weather is warming up, but I hope you choose to make this recipe soon, we only have Game of Thrones on till the middle of May !!!

Ingredients:

1.5 pounds stew meat, cut into small bite-sized pieces

Chopped button mushrooms, carrots and onions – cut them small enough so that they are the same size as the meat.  You can change up the ratio, but I went meat heavy since that is the way my husband likes it.  I would reckon about 1/4-1/3 cup for each veggie would be sufficient.  

1/4tsp of dried rosemary, thyme, and sage

3tbsp of flour

2tbsp of good red wine, you know what to do with the rest of the bottle

1tsp of Worcestershire sauce

1tsp of paprika

1 can of chicken stock

salt and pepper to taste

olive oil for frying

Store bought pie crust

Method:

In a heavy bottom pan (I like my dutch oven), heat olive oil and brown beef in batches, seasoning it salt and pepper.  Once browned, set aside.

 

 

In the same pan, add a little bit more oil and add all the veggies and saute till pale brown.  Once browned, added dried herbs, salt and pepper and saute for 5 more minutes.

 

Add the beef back in with all the veggies.

Add flour, and saute till all the meat and veggies are coated with the flour and browned (5-7mins)

 

Add 1 can of chicken stock, paprika, wine and Worcestershire sauce.  Cover and simmer on medium low heat till the gravy thickens, the carrots are soft and the meat is fork tender.  This is a pie filling, so it has to be nice and thick.

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Divide the filling into individual “pot pie” dishes (OR one big pie pan) and cool the filling completely.  In the past, I have made a meat and potato version of this in muffin tins, with a double crust.  You can find that recipe here

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Cover the filling with thawed pie crust.  Crimp the edges to seal in the filling, add a slit on the top for steam to escape.

 

 

Brush the top with egg wash–this will ensure a deep golden crust.

 

 

Bake in a 375F oven for 40-45 mins till the crust is golden brown and the filling is bubbling underneath.

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Serve Hot !!!

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Classics, Comfort food, Dinner, Poultry

Roasted Split Chicken with Rosemary and Lemon

 

IMG_20181001_183729Roast chicken is a classic, but it takes time–more suited for a Sunday night.  It has its benefits too.  Plenty of leftovers for sandwiches and chicken noodle soup.  However, when it is fall and you want a hearty, comforting meal on a weeknight,  turn to this recipe.  The trick is to remember to marinade the night before and take the time to brown the chicken (preferably in a cast iron skillet).  Try it soon !

INGREDIENTS

½ cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh rosemary

1 tablespoon finely chopped garlic

1 teaspoon kosher salt

Fresh ground black pepper, to taste

2 large split chicken breasts

 

INSTRUCTIONS

Whisk together all ingredients except chicken.

Put split chicken in a re-sealable plastic bag and add marinade.

Seal bags, removing as much air as possible and massage marinade around chicken to coat evenly. Refrigerate overnight.

Preheat oven to 400 degrees F. convectional or 425 degrees F. conventional.

Remove chicken from marinade, discarding marinade. Heat a large heavy bottom skillet (I use my cast iron skillet) over medium heat. Once heated, put chicken skin side down in the skillet and cook until browned, about 2 to 3 minutes. Transfer skillet into the oven.

Roast until chicken is browned, meat is cooked through and juices run clear (an instant reading thermometer when inserted in the meat should read 165 degrees F.) about 45 minutes. Remove from oven and allow sitting 15 minutes to “rest” (this allows the juices to settle in the meat so they don’t run out when chicken is cut).

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Classics, Comfort food, Dinner, Gluten-free, Poultry

Chicken Cacciatore

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For those who know me and also read my recipes, you might have noticed that I cook with whatever is lying around.  I rarely “follow” recipes, most of it is by smell, look and taste.  Nevertheless, I love collecting cookbooks and my inner scientist can respect the importance of a well written “protocol”/”recipe”.  So I dusted off a cookbook that I got for Christmas and cooked this recipe–with a few changes

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Ingredients:

2 Tbsp olive oil

2 pounds of chicken breast, cut into cubes

1 large onion, chopped

3 garlic cloves, minced

8 oz mushrooms, sliced

1 tsp of rosemary

1 small can of chopped tomatoes

salt and pepper

(original recipe called for fresh rosemary, chicken thighs and tomato paste)

Method:

Heat oil in a skillet, season chicken with salt and pepper and saute till browned.  Set aside.

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Add onions, garlic, mushrooms and rosemary to skillet.  Season with salt and saute till softened.

Add chopped tomatoes and 1/4 cups water.  Return chicken to pan.

Cook on low heat till sauce reduces.

Serve with crusty bread.

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Classics, Comfort food

Meat Pies

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Happy New Year! It has been a while since I have posted.  Life in graduate school can be all consuming and with the holidays and traveling back to India, I have hardly been cooking or eating right.  So, I will try to be better this year and what better way to start off the year with a delicious, savoury and very English Meat Pie.  The recipe is pretty straightforward.  It is rich and comforting and pairs perfectly with Downton Abbey or Sherlock ! Enjoy a night on british teli with this recipe !

Ingredients:

1.5lbs of cubed stew meat

0.5 tbsp of minced garlic

1 cup diced onions

1 cup chopped mushrooms

0.5 cups of chopped carrots

0.5 cups of chopped red-skinned potatoes

1 cup chicken broth

Winter herbs of your choice, I used a spice blend from Raw Spicebar–use what you like! (Thyme, rosemary sage etc)

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Salt and Pepper to taste

2 tbsp of olive oil

3 rolls of store-bought pie crust

Method:

Heat olive oil in a pot and brown meat in batches till dark brown. Set aside.

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In the same pot add onions, garlic, mushrooms, carrots and potatoes and saute for 10mins till the vegetables start to soften.  The key here is to make sure the vegetables are fine chopped and relatively the same size.

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Add salt, peppers, herb mix and saute for another 5-10mins

Put back the meat and add the chicken stock.

Simmer till meat is tender and the filling has a thick consistency.  You do not want too much liquid since it will make for a wet and soggy pie–nobody wants that!

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Cool filling completely.

Take a 6-cup jumbo muffin pan and grease with cooking spray.

Cut out pie crust to fit into the muffin pan and leave a little bit of an overhang.

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Spoon in a generous amount of the meat filling.

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Cover with another round of cut pie dough and crimp the edges to seal thoroughly. Cut a slit in the top crust so that the steam can escape.

Bake in a 375F pre-heated oven for 45-6omins till crust is golden

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Serve hot !!!

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Asian, Comfort food, Gluten-free, Soups

Thai style Hot and Sour Soup

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I have an obsession with Asian style soups.  I think I get it from my dad.  I remember as a child downing a chicken egg drop soup and my dad and I would compete to see who had the longest egg-drop! Whenever I get a hankering for Asian soups, I would order take out.  Then I realized the amount of junk I was putting in my system, so I did some research and found this recipe.  It is easy, healthy and hits the spot ! I hope you like it.

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You will need:

Canned goods: Bamboo shoots, baby corn and straw mushrooms

Fresh stuff: Cilantro, scallions, juice of two limes and ginger paste

Carton stuff: Chicken stock and Liquid Eggs

Asian sauces: Sambal and fish sauce.

Spices: White pepper, salt.

This is where the recipe gets super complicated.  Dump everything in a pot and boil away.  OK, but here are a few tips.  I add 2 tbsp of fish sauce to every 32 Fl Oz chicken stock carton.  I like to add two heaping tablespoons of crushed ginger.  I added juice of four limes–that makes it nice and tart, but stick with two if you don’t like sour.  Add as much Sambal as you like.  White pepper is a must ! It tastes spicier than regular black pepper.  I use a whole bunch of scallions and a lot of cilantro.

 

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Once your soup is ready, stream in eggs and gently stir to create the egg drops.IMG_0986

Serve piping hot !

Comfort food, Dinner, Poultry, Stew

Chicken Sausage Stew

This is a light stew for those cool rainy summer nights.  I used store bought chicken sausages along with mushrooms and roasted red peppers for some depth of flavor.  

saute mushrooms till golden brown.    

add sliced roasted red peppers ( from a jar), 1 bunch of chopped of scallions, a few springs to thyme, 2 tsp of minced garlic and 1tsp of red pepper flakes. Saute for a few minutes to marry the ingredients.  

Add water or chicken stock just enough to cover all the vegetables.  I also added a pinch of saffron for an exotic flare.  You can most certainly omit it.  

Add the cooked, sliced sausage and simmer till the stew thickens to desired thickness.  Serve warm with garlic bread !  Polenta would be a great gluten-free option for a side with this stew.  I would also consider making the stew with shrimp instead of  chicken.  Eggplant and butternut squash would be a great vegetarian alternative.

Classics, Comfort food, Dinner, Meat

Apple Cider Pork Chops and Green Beans

Just because the weather has warmed up does not mean I am going to give up on a classic pairing such as pork chops and apples.  Here is yet again, another speedy dinner recipe that you can have on the table in 1 hr.        

Marinade pork chops with 1/4 cup apple cider vinegar, 1/4 cup white wine, 2tsp ginger, cinnamon and 1tsp of crushed red pepper flakes.  Add in a bunch of rosemary, toss to combine and let it marinade on the counter for 20 mins.       

After they have marinaded, toss the pork chops in some flour (season with salt and pepper) and fry in some olive oil in a cast iron skillet.  Once the outside is golden brown, set aside.      

In the same skillet, saute 1/2 of an onion with some rosemary, salt and pepper.  Deglaze the pan with either 1/4 cup white wine, water or chicken stock.  Stir in 6oz of apple sauce.  Add the pork chops and allow to simmer till chops cook through.  Adjust salt and pepper.  If the stock tastes to sharp from the vineger, add some baking soda to it.

Serve with green beans and the spoon the sauce over the chops !  

Classics, Comfort food, Dinner, Meat

Steak and Potatoes

This is my super speedy weeknight steak dinner.  ready in  hr.   Marinade a 1.5lbs  round bottom roast or skirt steak with 1/4 cup Worcestershire sauce, 1/4 cup red wine, salt and pepper to taste, 1/2 Tbsp of whole mustard seeds and 3-4 springs of rosmary.  Let the meat marinade at room temperature for 30 mins.

In the meantime, cut up potatoes ( I love red bliss) and put in a shallow pot.  Cover with chicken stock, salt (to taste, some stocks can be very salty), whole peppercorns and some more rosemary.

After 30mins, heat 1tbsp of olive oil in a cast iron skillet and saute 2 sliced shallots and 5-6 springs of thyme.    

Once the shallots become tender, add the steak and the marinade into the skillet.  Sear on each side till desired done-ness.  I like my steak medium rare.  

In the meantime, check the potatoes and if they are done, drain the potatoes and plate them. 

Allow the steak to rest responsibly, about 10-15mins.  

Add a little bit of chicken stock or red wine, to the bottom of the skillet to deglaze the pan and create a quick pan sauce.    

Slice steak.  Plate steak.  Devour !