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, 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, Dinner, Meat, Quick Dinner

Rosemary Pork Chops with Shallots and Mushrooms

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The inspiration for this dish comse from the classic Yeager Schnitzel.  Our favorite German Restaurant servers it with a rich mushroom sauce.  This is my light version which can be easily whipped up for weeknight dinner.

Ingredients:

Boneless Pork chops

1 Tbsp of dry rosemary

1 shallots, slices

8 oz baby bella mushrooms, slices

2 tsp of flour

1/2 Tbsp of Worcestershire sauce

1/2 cup chicken stock

1 Tbsp of olive oil

salt and pepper to taste

Method:

Heat oil in a caste iron skillet.

Season porch chop with rosemary, salt and pepper.

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Sear the pork chops in a medium high skillet, on both sides, till golden brown.

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Remove seared chops and add shallots and mushrooms to the same skillet.

Saute till golden and add salt, pepper, Worcestershire sauce and flour.  Cook for another 2-3 mins.  The mixture will look very dry and will stick together.

Stirring continuously, add the chicken stock and the pork chops.

Simmer on medium low till pork 160 F at the center.  Remove chops and continue to thicken the sauce to your liking.

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Serve the chops with a generous smothering of the mushroom sauce.  Sauteed green beans are a wonderful side with this dish !

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Breakfast, Brunch, Lunch

Frittata of Ham, Mushrooms and Roasted Red Peppers

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Happy New Year ! With the holidays behind us, I am sure we all trying to eat a little better–however, our fridge is probably still full of leftovers.  Ham and eggs are sure to found in the fridge or positively on sale at the market.  With help a jar of store bought marinated mushrooms and peppers you can whip up this super healthy, speedy meal suitable for breakfast, brunch or lunch.

Ingredients:

16 oz of liquid egg whites

1 jar of marinated mushrooms and roasted red peppers

1 ham steak, cubed

1/2 tbsp of dried parsley

1 tsp of olive oil

salt and pepper to taste

Method:

Preheat oven to 350F

Saute the cubed ham steak in oil till brown in a oven proof skillet

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Add the jar of peppers and mushrooms and sauté till most of the liquid is drained.

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Add the eggs, parsley, salt and pepper and finish the dish by baking in the oven, for 25-30 mins or till the eggs are set.

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Serve hot or room temperature !

 

Sides

Brussel Sprouts with Mushrooms and Shallots

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My last Brussel Sprouts recipe got 80 likes –thank you all!!!  So, I decided to share another recipe.  This is another variation on the roasted brussel sprouts.  Mushrooms pair up with the sprouts to give it a woodier, heartier taste!  I used frozen and canned ingredients but if possible please use the fresh ingredients (when in season) and it will taste really good.

Ingredients:

16oz bag of frozen, thawed, dried and sliced in half.

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1 shallot sliced

1, 6 oz can of Dutch mushrooms

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1 tbsp of olive oil

2 sprigs of thyme.

Salt and pepper for seasoning

Method:

Toss all the ingredients in a bowl and spread in a single layer on a baking sheet.

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Roast in a 400F oven for about 20-30 min till golden brown.

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Serve hot or at room temperature !

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Classics, Comfort food, French, Meat, Stew

Beef Daube Provencal

There are a lot of types of beef stew.  This is by far my favourite.  I love the richness of the wine and the heartiness from the beef and mushrooms.  This is another fall/winter staple in my kitchen, so when the temperature fell below 45F today, I decided that it was a good day to turn on the oven and make stew !

Ingredients:

2 teaspoons olive oil

12 garlic cloves, crushed

1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

1 1/4 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 cup red wine

2 cups chopped carrot

1 1/2 cups chopped onion

8 oz mushrooms

1/2 cup less-sodium beef broth

1 tablespoon tomato paste

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

Dash of ground cloves

1 (14 1/2-ounce) can diced tomatoes

1 bay leaf

Method:

Preheat oven to 300°.

Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides.

Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, mushrooms, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300° for 3 1/2 hours or until beef is tender.

Serve with buttered egg noodles or crusty bread !

 

Dinner, Meat, Salad

Steak Salad Platter

I did not grow up eating beef.  As a result, I am really shaky about cooking steak and even buying the right cuts of meat.  But I still try.  I think I have nailed down the beef stews, mostly because I get a lot of help from the slow cooking process.  So this past week I took the challenge of cooking steak.  I cheated and bought 1lb of shaved steak (the cut you would use for steak sandwiches) and tried to work with it.  Much to my pleasure it came out really good ! Also, the roasted vegetables made their last appearance in this recipe.  Enjoy !

Marinading the steak:

1 lb of shaved steak

1/8 cup soy sauce

1/4 cup Worcestershire sauce

1Tbsp of thyme (dried or fresh)

a few dashes of garlic powder and black pepper

Use all of the above ingredients and marinade the steak for about 2hrs.  Marinade in a ziploc bag and rub in the marinade into the meat.

While the steak marinades, cut up 1 medium onion and 1lb of mushrooms and saute them till deep brown.

Season with salt and pepper at the very end, this way the water will not come out during the cooking and the mushrooms and onions will get a chance to brown up.

Next in a wide frying pan, fry the steak to desired doneness, I like it well done.  Once the steak is almost done, add the mushrooms and onions and fry together

I like to serve the salad on a big board with the ingredients separately so that you can build it according to your choice.  There is plenty on flavor and juices in the steak and the roasted vegetables so I did not use a dressing but feel free to use you favourite dressing.

Serve warm or at room temperature.  Garlic bread and glass of red wine would make it a complete dinner !