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Posts Tagged ‘pie’


The great thing about turkey pot pie is that it uses up so many Thanksgiving leftovers in one dish. But it’s also great if you’re not going to be making a big Thanksgiving meal and you want all the flavors without all the fuss. Serve this with some mashed sweet potatoes and a side of cranberry sauce and you’ll be in a good place.

Turkey Pot Pie

2 cups diced or shredded leftover turkey (or one turkey breast roasted with olive oil, salt, and pepper)

2 celery stalks, diced

1 cup carrots, diced (could be leftover, pre-roasted)

1 onion, minced

1 1/2 cups leftover gravy, loosened up with a 1/4 cup water (or use chicken stock thickened with a roux of 1 tablespoon butter and 1 tablespoon flour)

1/2 cup white wine

Juice of 1/2 lemon

1 tablespoon rosemary or thyme, minced

Pie dough for 1 9-inch pie or cut into individual ramekin/soup bowl-sized discs

Saute the onion and celery in a couple tablespoons of olive oil until they soften, about 5 minutes. Add the carrots and herbs and cook for a few minutes if raw, or if leftover, go ahead and add the turkey, gravy, wine, and lemon. Taste for seasoning and adjust if necessary (however, everything has generally been pre-seasoned, so you need to check).

Divide into ramekins, filling 3/4 of the way up. Cover the ramekins with the pie dough pieces and make sure to seal well along the edges. Cut a couple slits in the dough to let steam escape. They will most likely bubble through, but it’s not a problem. To make the dough brown nicely, you can brush the tops with a beaten egg or some olive oil and sprinkle a little sea salt on top.

Bake at 375 degrees for 20 minutes or until the crust starts to brown if already warm, or 45 minutes from the freezer. Make sure to place a pan beneath in case they bubble over.

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I suppose the most memorable recipe I’ve posted in the first year of Meatballs & Milkshakes has to be my Shaved Asparagus Salad because it won Best Spring Vegetable recipe on Food52 at this time last year. They have been nice enough to spotlight me here and I can’t say enough good things about their wonderful site.

For Christmas, the Feast of the Seven Fishes was definitely another memorable moment– I made seven fish dishes in one night! And we had delicious chocolate pudding to end the night, it doesn’t get much better.

Some of the recipes that really stick out in my mind over the year are obviously pastas. This linguine bolognese that I made for Valentine’s day was unbelievable and it still makes my mouth water.

This tagliatelle with shrimp and cabbage was a recreation from one of my favorite restaurants, and it got some press over on Serious Eats, another of my favorite blogs.

Of course, it all started with my homemade pappardelle with duck ragu. You can see that hopefully my pictures have improved a bit…the recipes were yummy even then though!

And of course, I made my first pork shoulder, slow roasting it and shredding it for tacos which were a big hit. Who knew pork could be so good!

While we’re talking meat, I can’t forget this beef stew that I made…it was by far the tastiest beef stew ever with amazingly delicious carrots. They soaked up the beef juices are were almost better than the beef itself. Almost.

And of course we can’t forget my obsession with the Flour cookbook this year. I made all sorts of cookies from it, including these yummy oatmeal raisin cookies

and chewy chocolate cookies. I’ve almost baked my way through all the Flour cookies, and they’ve all been amazing. Definitely a go-to cookbook that I recommend buying.

As far as other desserts go, there were a lot of pies but the ones I’m looking forward to again most are these: the mini strawberry rhubarb pies that were great for individual servings straight from the freezer, and the quick berry pie. Both are great for summer and I’m hoping it will be another good one!

I’m off to Italy for a week, but I’ve left a couple posts for you while I’m away….and hopefully I’ll bring back some new Italian inspiration! Bring on the broccoli rabe and orecchiette!

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Spring is definitively here, and maybe we’re already into summer with temperatures hitting close to 90 degrees today. It’s time for some no-cook or quick cooking recipes so that I don’t overheat the apartment with the stove. One of my favorites from the cleanse earlier this year was this salmon with pepita pesto. The pesto is really quick and just requires a food processor, and the salmon cooks in less than 10 minutes. It’s delicious and very healthy…perfect for a day like today!

This wonderful fava bean and pecorino salad with mint would pair nicely with the salmon, and it’s a light and refreshing salad for warm days.

A quick and simple pasta is also a good bet when I want dinner in 10 minutes. This spaghetti with cherry tomatoes tastes like spring, with the first good tomatoes of the season. Cherry tomatoes usually have more flavor early in the season than other tomatoes, and when you can get delicious ones, the simplest recipes will show them off the best.

A spring menu would not be complete without a fruit dessert, and this berry pie is so quick and easy.  No need to have the oven on as long as you would for a crisp or regular fruit pie, this flavorful pie is one of my summer night favorites!

And if you absolutely need some chocolate, these broiler s’mores are done in 2-3 minutes and you’ll wish you made more!

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I’ve had two really memorable and fantastic vacations to the Florida Keys, thanks to the suggestion of an old friend and coworker who loves the Keys. As soon as we go over the bridge leaving Miami and enter the Keys, life seems to slow down and everything seems right. We stop for some fish tacos and a landshark, and vacation has started. A slice of this key lime pie and I’m back there, fresh off a boat from a day of fishing and watching the sunset while some paddle surfers float by.

Key Lime Pie

1 package of graham crackers (1/3 of a 1 pound box)

5 tablespoons melted unsalted butter

1/3 cup sugar

3 egg yolks

2/3 cup key lime juice, freshly squeezed

zest from the key limes

1 can condensed milk (14 ounces)

1 cup heavy cream, very cold

3 tablespoons powdered sugar

1 key lime, sliced for garnish

Combine the graham crackers, melted butter, and sugar in a food processor and process until it’s the consistency of wet sand. Butter a 9 inch pie pan and pour the graham crackers into the crust. Press down so that it creates one even layer and goes up the sides of the pan. Bake at 350 degrees for 8 minutes.

Beat the egg yolks and lime zest together in a bowl with an electric mixer for a couple minutes until frothy. Add the condensed milk and beat together. Lower the speed and add the key lime juice, beating until just combined. Pour the mixture into the cooled pie shell and return to the oven for 10 minutes or until set. Let cool and then refrigerate for at least an hour.

Beat the cream with the powdered sugar until it’s in stiff peaks. Decorate the top with as much whipped cream as you like. Garnish with some key lime slices.

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I always forget how much I actually like quiche until I have some leftover pie dough and make one. It’s a perfect lunch with some salad on the side and so easy to make. Plus, you can use up any leftovers in the fridge. Just substitute or add to the ingredients below, and you can even mix together the night before and pour into the dough in the morning to make a really quick breakfast. I recommend putting it on a baking sheet though, because the last thing you want to be doing is cleaning the bottom of the oven if it overflows.

Next week in my week off I’m planning on making a bunch of pie dough and freezing it so I have it whenever I need it….stay tuned…

Leek and Mushroom Quiche

6 eggs, beaten

6 mushrooms, sliced

1 leek, chopped

1/2 onion, chopped

1 garlic clove, minced

1/4 cup white wine

1/2 cup parmesan, grated

1/4 cup cheddar, grated

1 pie crust, homemade or frozen, docked (poked several times with a fork so that the air bubbles can get out)

Saute the onion, leek, and garlic in some olive oil for a couple minutes until soft. Add the mushrooms and cook for another 5 minutes. Deglaze with the wine and let cool. Add the cheese and eggs and stir to combine. Pour into the pie crust and top with a little extra grated parmesan if you like.

Bake at 375 degrees for 35-40 minutes, or until browned and bubbling on top and the crust is browned on the edges. Let cool a few minutes before slicing.

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With 30 pounds of apples in the fridge, it’s definitely time for some apple pie. We had the butternut squash and apple soup and now it’s time for some of this yummy pie. It’s still warm from the oven, and we can’t wait for it to cool. I took an Ina Garten recipe and only made a couple changes, and as always, Ina comes through. It was the perfect blend of tart and sweet with just the right amount of spice and juice. I ended up having some leftover apples and dough, so I made a little apple pot pie after, it worked really well. Only goes to show, leftovers are for trying new things.

The Best Apple Pie

5 medium apples, peeled, cored, and sliced

1 lemon, zested and juiced

1/2 cup brown sugar

1/4 cup flour

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon vanilla extract

1 egg, beaten with 1 tablespoon water

1 tablespoon

For the crust:

12 tablespoons (1 1/2 sticks) unsalted butter, cubed and very cold

3 cups flour

1 teaspooon salt

1 tablespoon sugar

1/3 cup vegetable shortening, very cold

6 tablespoons ice water

Combine the flour, salt, and sugar in a food processor and pulse to combine. Add the butter and shortening and pulse until the butter pieces are the size of peas. Add the ice water one tablespoon at a time while pulsing (you may not need all or you may need a little more). Dump the dough out on a floured board and form a disc. Wrap it in plastic wrap and stick in the fridge for at least an hour.

Cut the dough in half and roll out into rounds on a floured board, keeping the dough moving between each pass so that it doesn’t stick to the board. Place one round in your pie pan, making sure not to stretch the dough because it will shrink during baking. (My trick is to roll the dough out on parchment paper and then flipping it over onto the pie pan…you can then just pull off the parchment paper gently.)

Meanwhile, preheat the oven to 400 degrees. Combine the apples, spices, flour, brown sugar, salt, vanilla and lemon. Spoon the filling into the shell, and you can pile it up a bit because it will shrink as it bakes. Top with the second crust and pinch the edges together. If your crust is dry, you can use some of the egg wash as glue to make a seal. Brush the top with the egg wash and sprinkle the remaining sugar over the top. Cut a couple slits in the top so that the steam can get out. Place on a baking sheet or something in case it drips and bake for 1- 1 1/4 hours or until it starts to brown on top.

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I had a craving for berry pie this weekend, but I was too busy to make a traditional one from scratch. So I adapted a couple different recipes and came up with this one. It was absolutely delicious and I can’t wait to make it again next week. Although I may actually make it with crust from scratch next time. But I’m a firm believer that frozen pie dough is better than not making a dessert. Sometimes you just don’t have the time.

Quick and Easy Berry Pie

2 pints blueberries

6-8 strawberries (you can substitute more strawberries if you leave out some blueberries)

1/4 cup sugar

2 tablespoons honey

3 tablespoons cornstarch

3 tablespoons water

1/4 teaspoon salt

1/4 teaspoon cinnamon

1.5 teaspoons vanilla extract

2 tablespoons butter

Zest and juice of 1 lemon

1 frozen pie crust or make pie dough

Blind bake the pie crust using beans or pie weights for 10-12 minutes, until it’s completely cooked. Let cool.

Combine half the blueberries, the strawberries, sugar, honey, cornstarch, water, salt, and cinnamon in a saucepan and cook for 5-6 minutes. It should thicken up and become jam-like. Add butter, vanilla, and lemon juice and zest. Stir to combine and melt the butter.

Refrigerate the mixture until it starts to gel, about 1 hour. Pour into cooled pie shell and spread out. Spread remaining blueberries over the top. You can sift some powdered sugar on it, but that’s optional.

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