Monday, December 6, 2010
Turkey pot pie
Another thing to be grateful for: A delicious and fun way to use that leftover turkey. This pot pie is filled with turkey, pearl onions, mushrooms, potatoes and peas. Enjoy!
Turkey pot pie
Prep: 40 minutes
Total time: 2 hours
Servings: 8 to 10
Ingredients:
1 3/4 cups flour, divided
3 tablespoons chopped fresh herbs (a mixture of parsley, chives, tarragon and chervil)
Kosher salt
Scant 1/2 teaspoon sugar
9 tablespoons chilled butter (1 stick plus 1 tablespoon), divided
1 tablespoon vegetable shortening, optional
Ice water
4 cups chicken broth (or homemade turkey stock), and more as needed
20 pearl onions, trimmed and peeled
3 carrots, peeled and diced into 1/2 -inch pieces
3 celery stalks, diced into 1/2 -inch pieces
12 cremini mushrooms, sliced
1 1/2 cups diced red boiling potatoes, cut into 1/2 -inch cubes
2 leeks, trimmed, quartered lengthwise and diced into 1/2 -inch pieces
1/2 cup fresh or frozen peas
4 1/2 cups cooked turkey (about 1 1/4 pounds), cut into 1 1/2 -inch cubes
1 cup heavy cream
Pepper
1 egg yolk, optional
1. In a large bowl, mix together 1 1/2 cups flour, the herbs, a scant half-teaspoon salt and the sugar. Cut 6 tablespoons (three-fourths stick) butter into one-half-inch pieces and, with a pastry cutter, two knives or your fingers, quickly work the butter (and optional shortening) into the flour until it is reduced to pea-sized pieces. Sprinkle ice water, 1 tablespoon at a time and no more than 5, into the mixture and fluff with a fork until the dough is just moist enough to gather into a ball. Do not overwork the dough. Flatten the ball into a disk and cover tightly with plastic wrap. Refrigerate at least 30 minutes to chill thoroughly.
2. Meanwhile, in a large saucepan, bring the broth to a simmer over high heat. Reduce the heat to maintain a bare simmer. Add the onions and poach for 2 minutes. Stir in the carrots, celery, mushrooms and potatoes and cook at a gentle simmer until crisp-tender, about 10 minutes. Add the leeks and peas for the last half minute of simmering.
3. Drain the vegetables, reserving the broth. Place the vegetables in a 2 1/2 -quart baking dish and add the turkey, stirring gently to combine evenly.
4. Measure the broth, adding additional if needed to bring the volume to 4 cups. Place the broth back in the saucepan and reduce over high heat by half to 2 cups. Remove from heat and set aside.
5. Make the velouté (sauce):In a medium heavy-bottom saucepan, melt the remaining 3 tablespoons butter over medium high heat. Sprinkle the remaining one-fourth cup flour over the melted butter and cook, stirring constantly, to make a white roux, about 3 minutes. Do not let the roux color. Off heat, whisk the reduced broth into the roux, then stir in the cream and bring to a gentle boil. Cook just until the mixture coats the back of a spoon, about 3 minutes, stirring constantly. Remove from heat and season with 1 teaspoon salt and one-eighth teaspoon pepper, or to taste.
6. Pour the velouté over the vegetables and turkey in the baking dish, check the seasoning, and set aside. Heat the oven to 400 degrees.
7. On a lightly floured board or surface, roll the dough so it is large enough to cover the top of the dish with 1 inch hanging over the side. Drape the dough over the filled dish, trimming the sides to even them out. Roll up the edges and crimp over the edge to seal the pie.
8. If you'd like, mix the egg yolk with a teaspoon of water and brush over the crust to give it a rich sheen as it bakes.
9. Slit the top of the crust in a few places to allow steam to escape as the pie bakes.
10. Place the pie in the oven and bake for 20 minutes. Reduce the heat to 375 degrees and continue to bake until the crust is golden and the sauce is bubbling, an additional 10 to15 minutes.
11. Let the pie rest for at least 15 minutes before serving. It will stay warm for quite a long time.
Note: Adapted from Bradley Ogden's recipe for chicken pot pie from his book, "Breakfast, Lunch & Dinner."
Nutrition information:
Each of 10 servings: 438 calories; 25 grams protein; 34 grams carbohydrates; 3 grams fiber; 23 grams fat; 13 grams saturated fat; 108 mg. cholesterol; 599 mg. sodium.
Prep: 40 minutes
Total time: 2 hours
Servings: 8 to 10
Ingredients:
1 3/4 cups flour, divided
3 tablespoons chopped fresh herbs (a mixture of parsley, chives, tarragon and chervil)
Kosher salt
Scant 1/2 teaspoon sugar
9 tablespoons chilled butter (1 stick plus 1 tablespoon), divided
1 tablespoon vegetable shortening, optional
Ice water
4 cups chicken broth (or homemade turkey stock), and more as needed
20 pearl onions, trimmed and peeled
3 carrots, peeled and diced into 1/2 -inch pieces
3 celery stalks, diced into 1/2 -inch pieces
12 cremini mushrooms, sliced
1 1/2 cups diced red boiling potatoes, cut into 1/2 -inch cubes
2 leeks, trimmed, quartered lengthwise and diced into 1/2 -inch pieces
1/2 cup fresh or frozen peas
4 1/2 cups cooked turkey (about 1 1/4 pounds), cut into 1 1/2 -inch cubes
1 cup heavy cream
Pepper
1 egg yolk, optional
1. In a large bowl, mix together 1 1/2 cups flour, the herbs, a scant half-teaspoon salt and the sugar. Cut 6 tablespoons (three-fourths stick) butter into one-half-inch pieces and, with a pastry cutter, two knives or your fingers, quickly work the butter (and optional shortening) into the flour until it is reduced to pea-sized pieces. Sprinkle ice water, 1 tablespoon at a time and no more than 5, into the mixture and fluff with a fork until the dough is just moist enough to gather into a ball. Do not overwork the dough. Flatten the ball into a disk and cover tightly with plastic wrap. Refrigerate at least 30 minutes to chill thoroughly.
2. Meanwhile, in a large saucepan, bring the broth to a simmer over high heat. Reduce the heat to maintain a bare simmer. Add the onions and poach for 2 minutes. Stir in the carrots, celery, mushrooms and potatoes and cook at a gentle simmer until crisp-tender, about 10 minutes. Add the leeks and peas for the last half minute of simmering.
3. Drain the vegetables, reserving the broth. Place the vegetables in a 2 1/2 -quart baking dish and add the turkey, stirring gently to combine evenly.
4. Measure the broth, adding additional if needed to bring the volume to 4 cups. Place the broth back in the saucepan and reduce over high heat by half to 2 cups. Remove from heat and set aside.
5. Make the velouté (sauce):In a medium heavy-bottom saucepan, melt the remaining 3 tablespoons butter over medium high heat. Sprinkle the remaining one-fourth cup flour over the melted butter and cook, stirring constantly, to make a white roux, about 3 minutes. Do not let the roux color. Off heat, whisk the reduced broth into the roux, then stir in the cream and bring to a gentle boil. Cook just until the mixture coats the back of a spoon, about 3 minutes, stirring constantly. Remove from heat and season with 1 teaspoon salt and one-eighth teaspoon pepper, or to taste.
6. Pour the velouté over the vegetables and turkey in the baking dish, check the seasoning, and set aside. Heat the oven to 400 degrees.
7. On a lightly floured board or surface, roll the dough so it is large enough to cover the top of the dish with 1 inch hanging over the side. Drape the dough over the filled dish, trimming the sides to even them out. Roll up the edges and crimp over the edge to seal the pie.
8. If you'd like, mix the egg yolk with a teaspoon of water and brush over the crust to give it a rich sheen as it bakes.
9. Slit the top of the crust in a few places to allow steam to escape as the pie bakes.
10. Place the pie in the oven and bake for 20 minutes. Reduce the heat to 375 degrees and continue to bake until the crust is golden and the sauce is bubbling, an additional 10 to15 minutes.
11. Let the pie rest for at least 15 minutes before serving. It will stay warm for quite a long time.
Note: Adapted from Bradley Ogden's recipe for chicken pot pie from his book, "Breakfast, Lunch & Dinner."
Nutrition information:
Each of 10 servings: 438 calories; 25 grams protein; 34 grams carbohydrates; 3 grams fiber; 23 grams fat; 13 grams saturated fat; 108 mg. cholesterol; 599 mg. sodium.
Scotch Rosemary Biscuit Cookies
This unique recipe pairs the piney aromatic flavor of
rosemary with the smoky tones of scotch in a delicious butter biscuit cookie.
Parmesan cheese helps set off the sweet flavor with a bit of savory
goodness.
| Makes 3 dozen cookies |
|
Ingredients: 1 cup (1 stick) butter 2 tablespoons honey 1/4 cup sugar, plus 2 tablespoons 1 egg 1/4 cup heavy cream 2 tablespoons scotch (peaty and smoky) 1 teaspoon rosemary chopped fine + 1 teaspoon chopped for garnish 2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup roughly grated Parmesan Directions: Using a stand or hand mixer, cream butter together with honey and 1/4 cup sugar. Blend in egg, cream and scotch. Once nicely blended, add 1 tsp chopped rosemary. Set aside. In another bowl, mix together flour, baking powder and salt. Add dry ingredients into wet ingredients to make a slightly sticky batter. Roll batter into a log and wrap with cellophane. Chill for 30-60 minutes. Preheat oven to 325 degrees. Slice dough in 1/4" slices. On a plate, mix remaining 2 tablespoons sugar with chopped rosemary. Press cookies into sugar and chopped rosemary and then sprinkle a small amount of grated Parmesan on top. Lay out on baking sheet about an inch apart. I suggest using parchment paper or a silicon mat on your baking tray to help reduce risk of burning. Bake cookies for 15 - 18 minutes until bottoms are lightly golden and cheese is caramelized. Set out to cool on wire rack. Store in air tight container. |
Aztec Fudge
This easy-to-make fudge balances rich chocolate flavors
with the slight heat of ancho chile pepper.
Makes 64 pieces
Ingredients:
20 ounces semisweet chocolate, chopped
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ancho chile pepper*
1 can (14 ounces) sweetened condensed milk
1 cup sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces
3 cups miniature marshmallows
1 tablespoon pure vanilla extract
Directions:
Line an 8-inch square pan with foil allowing edges to extend beyond pan; butter the foil.
In a large bowl, combine chopped chocolate, cinnamon and ground ancho chile pepper.
In a medium saucepan, combine sweetened condensed milk, sugar and butter. Heat over medium heat, stirring constantly, until sugar and butter are melted and mixture begins to boil. Add marshmallows and stir for 1 minute until melted. Remove from heat and immediately pour over chopped chocolate mixture; let stand 2 minutes or until chocolate is softened. Add vanilla; stir until smooth.
Pour mixture into pan and refrigerate 4 hours or until firm. To cut fudge, pull on foil edges to remove foil and fudge from pan. Remove foil, place fudge on cutting board; cut into 64 pieces. Store in airtight container in refrigerator for up to 3 weeks.
*Add more or less ancho chile pepper to desired spice level.
l
Makes 64 pieces
Ingredients:
20 ounces semisweet chocolate, chopped
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ancho chile pepper*
1 can (14 ounces) sweetened condensed milk
1 cup sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces
3 cups miniature marshmallows
1 tablespoon pure vanilla extract
Directions:
Line an 8-inch square pan with foil allowing edges to extend beyond pan; butter the foil.
In a large bowl, combine chopped chocolate, cinnamon and ground ancho chile pepper.
In a medium saucepan, combine sweetened condensed milk, sugar and butter. Heat over medium heat, stirring constantly, until sugar and butter are melted and mixture begins to boil. Add marshmallows and stir for 1 minute until melted. Remove from heat and immediately pour over chopped chocolate mixture; let stand 2 minutes or until chocolate is softened. Add vanilla; stir until smooth.
Pour mixture into pan and refrigerate 4 hours or until firm. To cut fudge, pull on foil edges to remove foil and fudge from pan. Remove foil, place fudge on cutting board; cut into 64 pieces. Store in airtight container in refrigerator for up to 3 weeks.
*Add more or less ancho chile pepper to desired spice level.
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Tip
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To avoid coarse, grainy fudge, stir the mixture as little as possible from the time the sugar is completely dissolved through cooking and cooling stages. Stirring the sugar mixture, particularly during the cooling phase, can trigger sugar crystal formulation. |
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