This might be one way for kids and adults who claim NOT to like vegetables, to eat them. It is very pretty to look at and the vegetables are not mushy in texture. A super summer dish.
- 2 pie crusts (store bought is good)
- 1 large egg
- 1 tsp. cold water
- 1 tbsp. olive oil
- 1 onion, cut into a small dice
- 1 garlic clove, minced
- 1 1/2 cups Emmental cheese, grated
- 1/2 lb. asparagus, trimmed and cut into 1/2 inch pieces
- 1/2 lb. baby carrots, peeled and cut into 1/2 inch pieces (variety of colours is really pretty)
- 1/2 lb. sugar snap peas, cut into 1/2 inch pieces
- 8 small nugget potatoes, sliced in 1/8 inch pieces
- 2 small zucchinis (1 green – 1 yellow), sliced in 1/8 inch pieces
- 1/2 lb. cherry tomatoes, cut in 1/8 inch slices
- pinch of salt and freshly grated black pepper
Preheat oven to 400 degrees. Roll out the pie crusts to cover two 4 inch pie or tart pans. Cut each crust into 5 inch circles and place one circle in each pan. Confused? Never mind, keep going.
Using small cookie cutters, cut out about 18-20 shapes of your choice and place on a parchment lined cookie sheet.
In a small bowl, whisk the egg with 1 tsp. of cold water. If using a pie plate, then take a small brush and brush the one side of the small cut outs and set around the pie plate edges for a pretty design. Fill the plates with baking weights. If using tart pans, just leave on parchment lined baking tray.
With a fork, prick the base of the pie crust and bake all for about 8-12 moments. Remove from the oven and remove the pie weights. Let cool.
In a medium sized fry pan, heat the olive oil and the onion and garlic, cooking until fragrant which could be 4-5 minutes. Divide into two and spread evenly over the base of the pie plates. Top this layer with the grated cheese.
Blanching Vegetables
Fill a bowl with ice water and set aside. Bring a large pot with water to the boil. Add the asparagus and cook for 1 minute. Remove with a slotted spoon and plunge into the ice water to prevent further cooking. Remove and blot dry with a paper towel. Repeat with the remaining vegetables.
Now here is where you become creative. Line each vegetable up in rows over the cheese, making sure to reach the edges of the pie plates. Trim if necessary for a perfect fit.
Place in the oven and bake for 13-16 minutes until the cheese has all melted and the vegetables are heated through. This can be served hot or warm (room temperature).
Paired beautifully with a chilled Chardonnay.
Seafood Pie
This, my friends, will have you all begging for more. You can change out the lobster for scallops, but the choice is up to you. Read on and then make it up.
- 1 1/2 lb. firm trout fillets
- 3/4 cup white wine (or water, if you choose)
- 1 lb. large shrimp, peeled and deveined
- pinch of Saffron
- 2 tbsp. butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 stalk celery, ribs removed, sliced
- 1 tsp. dried thyme
- pinch of sale and pepper
- 1/3 cup flour
- 3/4 cup whipping cream
- 1/4 cup finely chopped fresh parsley
- 1 can frozen lobster, thawed (or here you can put in scallops)
- 1 1/2 cups cubed peeled golden flesh potatoes
- 1/2 recipe of really flaky pastry (recipe follows)
- 1 egg yolk
Whew! Now cut the fish into 1 inch pieces. In a large saucepan bring the wine and 1/2 cup water to a boil, simmer fish until it flakes easily. Using a slotted spoon, remove to a strainer over a bowl.
Add shrimp to the saucepan, simmer until pink and translucent (about 3 minutes). Add to the strainer.
Strain liquid through a fine sieve to measure 1 1/2 cups. Add water if necessary. Stir in the saffron and cover. Set aside.
In a saucepan, melt butter over medium heat and fry the onion, garlic, celery, thyme, salt and pepper for about 5 minutes; until the onion is softened.
Sprinkle with flour, cook stirring for 1 minute. Whisk in reserved cooking liquid and cream. Bring to a boil gently until thick enough to coat a spoon (5 minutes). Add the parsley and set aside.
Drain the lobster in a sieve, press out all moisture. Remove cartilage from the claw meat. Cut the lobster into bite size pieces and place in a shallow 10 cup casserole. Add the fish mixture and potatoes. Pour in the sauce and gently stir. Let cool.
Brush rim of dish with water and cover with pastry, pressing overhang around the outside.
Mix egg yolk with 2 tsp. of water. Brush 3/4 over the pastry. Roll out any scraps and cut out fish shapes and small circles for air bubbles. Arrange in a decorative fashion and brush over with the egg wash. Cut air vents in top.
Bake in the bottom third of a 375 degree oven until hot and golden in colour. (about 40 minutes).
This makes 9-10 servings.
Really Flaky Pastry
3 cups flour
1 tsp. salt
1/2 cup cold butter cubed
1/2 cup lard, cubed
1 egg
2 tsp. vinegar
ice water
In a bowl, whisk the flour with salt. Using a pastry blender, cut in the butter and lard until coarse crumbs with a few larger pieces.
In the liquid measure, beat the egg with the vinegar and add enough water to make 2/3 cup. Drizzle over the flour mixture, tossing with a fork until ragged dough forms.
Press into 2 discs. Wrap and refrigerate until chilled (a good 30 minutes).
Don’s To Die For Turkey Pot Pie
Trust me, I do not tell a lie. It is totally addictive and you will always keep this recipe handy for you to make up year after year.
- 2 medium carrots, chopped fine
- 1 medium onion, chopped fine
- 1 ear of corn, kernals removed
- 1 clove of garlic, minced
- 1/4 cup flour
- 4 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1 cup milk
- 1 Knorr chicken cube, dissolved in 1 cup water
- 1 tin Campbell’s cream of celery soup (secret ingredient)
- 1 cup milk
- 1 bundle bouquet garni: 2 tsp. marjoram, 2 tsp. thyme, 2 peppercorns, 1 bay leaf, 2 tsp. parsley
- 4 cups chopped cooked turkey
- Pastry to cover
In a medium pot, melt the butter with the olive oil and saute the vegetables until soft. Add 1/4 flour and cook a further 5-8 minutes.
Add 1 cup milk and stir to combine. Add the dissolved Knorr chicken cube, bouquet garni and the tin of soup, blended with the second cup of milk. Stir for about 7-8 minutes.
Add 4 cups of turkey (bones and cartilage removed). Stir to combine and let cool.
Spoon into 2- 8 inch pie plates and top with pie pastry or puff pastry. Cook for 30 minutes in a 375 oven.
When completely cooled, wrap with plastic wrap and then tin foil and place in the freezer. HA! It won’t last that along.
*p.s. I prefer the puff pastry top but that is just me.
Lobster Profiteroles
‘Tis the season for entertaining and when we do this, we always should put our best foot forward…at least this is what I tell myself all the time. Believe me, sometimes…….
- 1/4 cup homogenized milk
- 1/4 cup water
- 1/4 cup unsalted butter, cubed
- pinch of kosher salt
- 1/2 cup flour
- 3 eggs, divided
- 2 pre-made pie crusts, at room temperature
- 1 1/2 cups lobster meat, finely chopped
- 2 tbsp. mayonnaise
- 2 tbsp. Greek yogurt
- 2 tsp. grainy mustard
- 2 tsp. fresh chives
- 2 tsp. fresh tarragon, chopped
Preheat oven to 400 degrees. Place the milk, water, butter and salt in a saucepan over medium heat and bring to a boil, stirring occasionally. Now immediately take off the heat and add the flour all at once,stirring with a wooden spoon until well combined.
Return the pan to the heat, making sure to continuously stir to remove any excess liquid. (about 60 seconds) Remove from the heat and cool just slightly. Add 2 eggs, one at a time, mixing well after each one. The dough should be smooth, shiny and falling from the spoon in a thick ribbon.
Beat remaining egg with 1 tbsp. water to make an egg wash. Make 20 small mounds of dough on a parchment lined baking sheet. Lightly brush each one with the egg wash and bake, one tray at a time, until puffed, golden in colour and crisp on the outside (about 23-25 minutes). Transfer to a wire rack to cool.
While these are baking, lightly flour a work surface and roll out the pie dough to about 1/4 inch thickness. Using a glass with a sharp edge, cut out 20 circles about 1 1/2 inches. Place these on a parchment lined baking sheet and bake for about 6-8 minutes until they are golden brown and crisp. Transfer these to a rack and cool down.
To finish these, mix the lobster meat with the mayonnaise, yogurt, mustard and tarragon until well combined. Season with a little salt and freshly ground pepper (just lightly).
Cut off and discard the very top of the profiterole. Fill each one with lobster filling and top with a pastry crisp. Place on a serving platter and watch them dive in.
Serve with lovely Sauv. Blanc, chilled of course.
Turkey Pot Pie
Don made turkey soup from scratch and we have almost finished that and then, after we ate turkey for about a week, he made 10 turkey pot pies. 4 large ones (feeds 2) and individual ones. They are so darn yummy. The dishes are our own and the two little turkeys were made by my (at the time) very young granddaughter, Sydney.
- 2 carrots, peeled and diced
- 2 celery sticks, peeled and diced
- 1 small onion, peeled and diced
- 1 garlic clove, mashed
- 3 tbsp. flour
- 1 litre chicken stock
- 1 cup half and half cream
- 1/2 tsp. majoram
- 1/2 tsp. thyme
- 1/2 tsp. crushed rosemary
- 1/2 tsp. sage
- 1/2 tsp. tarragon
- pinch of salt
- 1/2 tsp. pepper
- 1 cup corn
- 1 cup peas
- 4 cups cooked turkey, chopped in 1 inch cubes
In a large pot, saute the first 4 ingrediednts until soft, and add 3 tbsp. flour and cook for approximately 2-3 minutes.
One cup at a time, add the chicken stock to deglaze and thicken the sauce and then add 1 cup half and half cream. Now add all the dry ingredients and bring to a boil, then lower the temperature and simmer for 20 minutes.
Add the corn, peas and turkey and simmer for about 8-10 minues until all is tender. If it is too thick, add a little more stock.
Fill baking dishes or a couple of 9 inch pie plates with the filling and top with your favourite pastry recipe.
Place on a parchment lined cookie sheet and bake at 375 degree oven for 35 minutes. Remove and let cool on a rack.
If not eating right away, wrap with saran and then tin foil and place in the freezer until the next time you get a turkey craving.
Yummy!
Pumpkin Pecan Pie
Well now….pecan pie and pumpkin are my two most favourite pies. If you combine them into one dessert, you may have baked your way into “baker heaven”. Just kidding…try this one out , it may not last from oven to dinner though. Once you test it, you won’t put your fork down.
Pastry – your own favourite recipe here
- Pumpkin filling
- 3/4 cup canned pure pumpkin (not the pie filling)
- 2 tbsp. dark brown sugar, packed
- 1 large egg, beaten
- 2 tbsp. sour cream
- pinch of ground cinnamon
- pinch of freshly grated nutmeg
Whisk together the pumpkin, brown sugar, egg, sour cream and spices. Add a pinch of salt and whisk until smooth.
- Pecan Layer
- 3/4 cup light corn syrup
- 1/2 cup packed dark brown sugar, packed
- 3 large eggs, beaten
- 3 tbsp. butter, melted and cooled
- 2 tsp. pure vanilla
- 1/4 tsp. freshy grated lime zest
- 1 1/2 tsp. fresh lime juice
- pinch of salt
- 1 1/3 cups pecans (chopped coarsely)
Preheat oven to 375 degrees. Stir together the syrup, sugar, eggs, butter, vanilla, zest, juice, and salt in a bowl until combined. Add the pecans and stir to mix.
Prepare the pastry and fit into 9 inch pie pan. Prick the bottom and sides of the pastry and bake for about 20 minutes. (Use dried baking beans or cover the bottom with tin foil.) Spread the pumpkin mixture evenly in the shell and carefully spoon the pecan layer over it.
Bake until the crust is golden and the filling has puffed up (about 35-40 minutes). Center will still be slightly wobbly. Run a sharp knife blade around the pan to a depth of 1/2″ and cool completely. This helps the cheesecake from cracking.
Whip some cream and put a dollop on each slice of pie when served. Yup! I would have to decide which hip to rub it onto…..BUT it is yummy!
Peach and Plum Galette
Besides using a packaged pie crust (if you wish), this is made with peaches and plums . When made with both, it is truly phenomenal tasting.
You need pastry for double crust 9 inch pie (even though it is a free form dessert you should measure it out.
- 3 cups sliced red or purple plums
- 3 cups peeled and sliced peaches
- 1/2 tsp. almond flavouring
- 1/3 cup berry sugar
- 3 tbsp. flour
- 1 egg yolk
- 1 tsp milk
- 2 tbsp sugar
- 4 tbsp red currant jelly, melted
Preheat oven to 425 degrees. Roll out the pastry to about 14 inches and transfer to a parchment lined baking sheet.
In a large bowl, toss the fruit with 1/3 cup of sugar, flavouring and the flour. Place fruit on the pastry, mounding in the middle and within 2 inches of the edge. Fold the pastry up over the fruit to create a border, leaving the fruit exposed.
Sprinkle the pastry and the fruit with the 2 tbsp. of sugar. Bake in the oven for 15 minutes then reduce the temperature to 375 degrees and bake for another 30 minutes or until the fruit is tender and the pastry is a light golden brown.
Remove from oven and brush the pastry with the melted jelly. The secret here is to serve it warm and with a generous dollop of whipped cream or vanilla ice cream. Coffee anyone?
Raspberry Tart with Chocolate Ganache
First of all, before the recipe gets started….a little trivia..did you truly know there were four raspberry types. 1-red, 2-yellow, 3-pink and 4-black . The black one is sometimes confused with Blackberries. Blackberries are bigger, shinier. So, now pick your choice and begin.
- 1 1/2 cups flour
- 10 tbsp. cold butter, cut into 1/2 inch cubes
- 3 tbsp. sifted icing sugar
- 2 large egg yolks
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp. plus 1 1/2 tsp. water
- 1/2 cup whipping cream
- 6 ounces bittersweet chocolate, chopped
- 1 tsp. pure vanilla
- 2 tsps. Kahlua liqueur
- 3-6 ounce containers fresh Raspberries or Blackberries (your choice)
- 3 tbsp.seedless Raspberry Jam (Blackberry)
Pulse together the flour, butter and sugar until it becomes a coarse meal. Mix together the egg yolks, lemon juice, and 1 tbsp. water in a small bowl. Add to the flour mixture, mixing until moist clumps start. Gather the dough into a ball, cover in plastic wrap and place in the refrigerator for about 30 minutes.
Preheat oven to 375 degrees. Butter a 9 inch tart pan with removable bottom. Roll out the dough on a floured surface and work into a 12 inch round (approximately). Fit into the pan and freeze for about 15 minutes. Bake the crust until golden and cool. Takes about 10-15 minutes.
Bring cream to just the boiling point, remove from heat and add the chocolate, stirring until smooth. Stir in the liqueur and vanilla. Cool the ganache for about 15 minutes.
Move the tart shell to a platter. Spoon in the ganache and smooth the surface. Place the raspberries on top (pointy end up). Now stir the jam and 1 1/2 tsp. water in a small saucepan and stir until smooth. Carefully brush the mixture over the berries while still warm.
Can be made ahead no more than 8 hours and be sure to keep it at room temperature.
This will look like you really worked hard…now pour a Kir or a glass of crisp white wine and declare for all to hear “damn I DID this! Enjoy enjoy.
Onion and Apple Curry
This is another quick mini quiche for entertaining the masses. Try this one and you will see.
- 1 small onion
- 1 small granny smith apple, peeled, cored and grated
- 1/4 – 1/2 tsp. curry powder
- 2 large, eggs, lightly beaten
- 2 tbsp. heavy cream
- cheddar cheese, grated
- pastry shells
Put a little oil in frypan. Lightly brown a small, thinly sliced onion, then add a small, peeled and grated granny smith apple. Add 1/4 to 1/2 tsp. curry powder and stir for one minute. Cool slightly.
Spoon heaping teaspoons into pastry tarts. Mix 2 lightly beaten eggs and 2 tbp. heavy cream into each tart to cover the onion. Sprinkle with some grated cheddar.
Bake at 400 degrees for 15-18 until top is puffed up and golden in colour.
If you sample these, I am told you will never stop ‘sampling’.
Taste Rating: 7.8
Turkey Pot Pie (Don’s Way)
For leftover turkey, a great dish to make is turkey pot pie. It goes like this:
- 3 large carrots, chopped 1/2″ cubes
- 3 celery sticks (ribs removed) and cut into 1/2 ” cubes
- 1 whole onion, chopped into 1/2″ cubes
- 1/3 cup butter,
- pinch of salt
- 1/3 cup flour
- 1/2 tsp. pepper
- 6 oz. frozen green peas
- 1 tsp poultry seasoning
In saucepan, sweat onions, carrots and celery (about 8 minutes), add flour, salt, pepper, seasoning. Stir to coat all vegetables. (important)
Now add: 2 cups chicken broth (1/2 cup at a time),
- 3/4 cup milk,
- 2 instant chicken bouillion cubes.
Cook and stir until thickened and bubbly, then cook 2 minutes more. Now stir in the frozen peas.
Stir in 3-4 cups cubed turkey and cook a further 2 minutes. Turn mixture into 6 individual casserole dishes, top with a square of pastry. Cut slit in middle and bake at 375 degrees for about 30-35 minutes. You can wait until they are completely cool and wrap with tin foil to freeze. Great quick supper when needed.
* For a different approach, use puff pastry for the topping. OMG! Yummy.
Taste Rating: 9.7
I did it! I really did it!
The story about me making pastry is laughable…NOW.
At 15, I tried it and I swear my dad used it to pave the driveway. No one could eat it, except my youngest sister. Now, 50 plus years later, I made it and it worked. Can you imagine?
I make dessert of all kinds and never have problems. But this is the first time I have, once again, tried to make pastry. Ha Ha I did it! Damn! I can do this.