MOTHER MASH – LONDON, ENGLAND
Posted on 27 February 2010 | No responses
Many of you already know that was born in England, hence my affection for savory pies. I completely forgot that while visiting there last February that my mother and I went to a fantastic place called Mother Mash in the Carnaby Street area.
There really isn’t any room to elaborate on my Mother Mash dinner except to say that it is quite possibly one of the most delicious meals I have had at an eating establishment. The place is small and narrow, but the food and its flavor were anything but. The mashed potatoes (I ordered their “cheesy mash” with mature cheddar) bitch-slapped my taste buds – and the Aberdeen Angus steak pie tasted like a warm hug (as Mother Mash puts it) … if a warm hug could actually taste like anything. But wait, the gravy. Oh my goodness, the gravy! I chose the Farmer’s Gravy (red wine, onions, smoked bacon, and mushrooms) and it was divine!
So, naturally, I took some pictures of my “pie and mash” because I was so taken with their beauty, I couldn’t help it. Speaking of help… I may need some. Soon. Obsessed much? Yes. But only with pies. Steak and Guinness pie recipe -similar to this one- coming soon!
LOBSTER & BUTTER POT PIE
Posted on 6 January 2010 | No responses
Hello lobster!
Lobster pot pie is probably one of my most favorite dishes of all time. We put it on the menu at the shop and it actually didn’t do so badly. However, there was one particular time that I like to refer to as the “Lobster Pot Pie Debacle.” Why? Because it was seriously an out-and-out debacle of the worst kind. Of course, the severity of the situation in hindsight seems silly… but the plain fact needs to be known: the debacle could have been easily avoided by a large-ass dose of responsibility.
Here’s what happened in a nutshell, because I know you are dying to read about the ingredients below. Shop posted lobster pot pie on menu. People were liking the lobster pot pie. Lobster pot pie was selling quite well. Lobster pot pie began selling so fast that trips to Whole Foods had to be made mid-order (!) to furnish the shellfish demand. Owner of shop decided to go out of town the same day the Chicago Tribune wrote a glowing review of said pot pie. A single employee and her incompetent boyfriend (who, might I add, has probably never turned an oven on in his life) were left to run amok (like disaster-style amok) by themselves in the shop continuing to crank out… well, Frankenstein food. Absolute and utter mayhem ensued. Full stop.
Lesson? Don’t leave town after the entire city has caught wind of a press review. In fact, just don’t go out of town at all. You opened the business, now stay there. All day! — [in my defense I did work approximately 126 hours a week. No joke]
May I present Lobster & Butter Pot Pie:
Ingredients:
1 lb lobster meat
1/2 can sweet corn
1 large onion
1 small red bell pepper
1 large potato
Scallions
1 cup of white wine
1 stick of butter ( I know!)
Juice of 1 small lemon
1 cup heavy cream
1 can of fish stock
3 cloves of garlic
2 tablespoons of cornstarch
Bisquick biscuit mix
Salt and pepper to taste
Serves up to 4 in one 8×8 casserole dish or 4 individual bowls
Directions:
If the lobster is not cooked, poach it in some salt water, drain and set aside in the fridge until later use. Dice the potatoes and then melt 1/4 stick of butter in a pot on medium heat. Add the potatoes to the pan until they begin to soften and brown. Add the onions after dicing into chunks. When the onions begin to turn translucent, add the chopped red pepper, diced garlic and drained corn. Cook for a few minutes until a thick glaze forms on the bottom of the pan. At this time add the cup of white wine and reduce it by half. Once reduced add the fish stock, lemon juice, cream and the rest of the butter (this is lobster and butter pot pie after all). Once this mixture starts boiling and reducing, mix the cornstarch with some water in a small bowl until fully incorporated and then add to mixture. Now you can add the lobster, chopped scallions and salt and pepper to taste once again. Once mixture is thick, portion into 4 ramekins or into a baking dish. Preheat the oven to 375 degrees (190 degrees Celsius, gas mark 5). Prepare the biscuit top per instructions (in this case contents of packet and water) and top cooled ramekins/baking dish with biscuit dough. Bake in the preheated oven for 8 to 12 minutes or until biscuit tops are golden brown.
FRIEND OF A FARMER – NEW YORK CITY
Posted on 3 December 2009 | No responses
I love New York City! Apologies for using this hackneyed phrase, but today I feel it’s quite fitting to proclaim my affection for this wonderful town. Here’s why… two complete strangers paid for my lunch! No strings. No motive. I was completely and utterly floored. Only in New York City.
There I was, enjoying my solitude (yes, that’s my table pictured above), just munching on a chicken pot pie from Friend of a Farmer (which I will get to). When the bill came, two nice gentlemen from the neighboring table offered to pay for it. What?! This doesn’t happen to me. Granted, I look like a disheveled mess most of the time – completely uninspiring people to want to initiate any kind of communication with me – but I think this is unusual for anyone, not just me. So, thank you Richard and Jeff… you made my day!
Now, Friend of a Farmer. Cute, cozy and completely adorable, this darling restaurant tucked under an unassuming green awning is like an upscale, NYC-esque version of (dare I say) Cracker Barrel. The country accents are extremely endearing: floral wallpaper, wooden display shelves stocked with jars of nonperishables, and baskets of pumpkins greeting patrons at the front door.
Of course, I ordered their chicken pot pie ($12.95), which was presented in a lovely cast iron bowl straight from the oven. However, I was disappointed as the filling was slightly lacking in flavor and a little too cornstarch-y for my liking. The pie crust saved the day. It was delicious. Overall, it was a pretty good pot pie experience due to the more-than-charming surroundings… and the two men who graciously paid my tab.
Go to Friend of a Farmer. It’s a great little place… plus their cornbread looked awfully mouthwatering. You can find them at 77 Irving Place at 19th Street.
SMURFS AND CUPCAKES
Posted on 25 November 2009 | No responses
It’s Thanksgiving in Manhattan, and today I took a stroll with some very special people to watch the Macy’s Thanksgiving Day Parade balloons as they were being inflated. Not that I don’t love Snoopy or the Energizer Bunny, but one particular balloon caught my attention: a Smurf! Even though he was weighed down by, what seemed like, a hundred sand bags, I couldn’t resist snapping a quick picture. I even capped off the day with a beautiful cupcake from the Cupcake Cafe… decorated with “smurf-blue” flowers, of course.
Happy Thanksgiving to all of you! Don’t forget to check out my recipe for everyone’s favorite holiday staple, Sweet Potato and Corn Pot Pie.
TUCK SHOP – NEW YORK CITY
Posted on 22 November 2009 | 6 responses
Today I took a purposeful stroll in my neighborhood to the Tuck Shop, a little place in the East Village selling the most delicious Australian pies. As I mentioned in one of my previous posts, I am quite accustomed to the savory pie culture as I grew up in England. It wasn’t until I moved to the States that I realized that the word “pie” inevitably meant something sugary and sweet. So, needless to say I was excited to find this place so close to my apartment.
Back to the Tuck Shop. I decided to order their vegetable chili pie. It came with a little container of pico de gallo, which I thought was slightly strange as I usually associate this relish with South American/Mexican food. Nevertheless, I came home with my pie, took the advice of the nice gentleman behind the counter (Frasier? I have to ask again when I go back) and dumped the container on top of the pie before devouring it.
The pie was outstanding! The crust was flaky, but not too buttery and rich. The filling was wonderfully tasty, just like a heaping bowl of chili. And the pico de gallo was the absolute perfect accompaniment to the meal! I will definitely be back, especially for $5 to $6 a pop… Check it out!
SALMON & DILL POT PIE
Posted on 12 November 2009 | 2 responses
For someone who just scarfed down some seriously greasy tostones with tomatillo salsa, salmon pot is quite a departure.
When I was running my little cafe in Chicago, one of my employees came up with the idea for a salmon and dill pot pie to add to all the other wacky varieties already on our menu. In theory, it sounded fantastic. Then we tried to make one. I can’t tell you how many questionable concoctions were necessary before we found the right mix of ingredients. We trial-and-errored so many times, that to save money we started buying canned salmon, which is completely acceptable… but not recommended. Fresh is always better, unless of course, you are on a budget.
Perhaps my favorite part of this particular pot pie is the topping. While a variety of pastries can be used, I chose to make the “lid” with a Bisquik biscuit – a cheese and garlic biscuit to be specific. Yum!
Ingredients:
2 large fillets of salmon
1/2 can sweet corn
1/2 can peas
2 large carrots
1 large onion
1 small red bell pepper
1 large potato
Fresh dill
Juice of 1 large lemon and lemon zest
1 cup heavy cream
2 pints salmon water (left from poaching fillets)
3 cloves of garlic
1 stick of butter
2 tablespoons of cornstarch
Bisquick biscuit mix
Salt and pepper to taste
Serves up to 4 in one 8×8 casserole dish or 4 individual bowls
Directions:
Start out by poaching the salmon in lightly salted water. Once cooked, drain and keep water. Flake salmon into chunks and set aside to dry. Fry the onions and garlic in the pot with ¼ stick of butter on medium heat. Add diced carrots and diced potatoes. Let cook until potatoes and carrots are tender. Preheat oven to 375 degrees (190 degrees Celsius, gas mark 5). Add the poached salmon water, salmon chunks, cream mixed with the cornstarch, dill, lemon juice and zest and the rest of the butter. After 15 minutes or so on low to medium heat, when the pot’s contents have reduced and thickened, add the diced red pepper,peas and corn. Take off the heat and transfer to baking dish(es). Open packet of Bisquick biscuits and combine ingredients (mine called for mix contents and water) and bake. You can use an ice cream scoop to measure and shape the biscuits for the individual bowls if necessary before placing them on a greased sheet pan. Then remove them after baking and place them on bowls. Otherwise you can just place the biscuit mixture right on top of each filled bowl or casserole dish. The biscuits/biscuit topping will bake for 8 to 12 minutes until golden brown.
SWEET POTATO & CORN POT PIE
Posted on 3 November 2009 | No responses
My first Thanksgiving in the United States was in 1988. Our neighbors, the seemingly quintessential American family, invited my brother and I to their home for Thanksgiving dinner. I would like to add that we were completely unaware that food played such a significant role in this holiday. We arrived early to the front door, which was clad entirely with leaf decorations and an insanely large wreath. After navigating the pumpkin-strewn foyer and living room, we sat down and were happily initiated into the food-consumption extravaganza.
I must say, everything was delicious, but I couldn’t help but be completely baffled over the bizarre combinations that were laid out before us: Turkey and cranberry? Sweet potatoes and marshmallows? What the hell were these people thinking?!
I suppose I still have a tinge of perplexity left about cranberry sauce poured over roasted turkey and a savory casserole topped with marshmallows, but I never let my hesitation or ignorance prevent me from trying these foods again.
Every time I make sweet potato pot pie, I always think back to that first Thanksgiving. I’m not sure if it’s because sweet potatoes are a holiday favorite or that I secretly ponder what it would be like to throw marshmallows in the filling. Here is my recipe for sweet potato and corn pot pie (sans marshmallows).
Ingredients:
1 unbaked pie crust (Marie Callender’s has a good one)
1 container of Pillsbury crescent rolls
1 large sweet potato, diced
1 cup diced onion
1 cup sweet corn (canned, frozen or fresh)
½ cup water
1 and ½ cups of heavy cream
¼ teaspoon of oregano
¼ teaspoon of coriander
2 tablespoons of cornstarch
¼ teaspoon of paprika
1 to 2 cloves of garlic (or garlic powder)
Scallions
Olive oil
Salt to taste
Dash of brown sugar (optional)
Serves 4 to 6 in pre-made pie dish
Directions:
First start out sauteing the diced onion with olive oil in a pot or large pan until they begin to turn translucent. Then add the sweet potato, chopped garlic and salt. Cook for about 10 minutes or until the potatoes are beginning to become tender. In a separate bowl mix the cornstarch and water with the heavy cream and add to the pan. Stir the mixture until thickened, and then add the corn. Remove the pan from the heat and add the oregano, coriander, brown sugar and paprika. Make sure to incorporate well, but be careful not to break the sweet potatoes up. Taste and add salt as desired. At this time preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius, gas mark 5). Remove the unbaked pie crust from the freezer and let the mixture cool for 10 to 15 minutes. Once the filling has cooled, pour into the pie crust and remove the crescent rolls from the fridge. Sprinkle chopped scallions over the mixture. Open the crescent rolls and layer each triangle over the top of the pie in any fashion you like. Remember, these will bake off, so no need to be perfect. Cut off the remaining pastry from the sides of the pie shell and bake for 20 minutes or until pie is golden brown.
CHICKEN POT PIE
Posted on 28 October 2009 | 2 responses
Chicken pot pie. This is the meal that launched my unwavering fascination with all pastry-and-stew combinations, or anything I could eat out of a ramekin. Of course, growing up in England, savory pies were basically a staple… but the British put things like kidney and minced lamb in their pies – ingredients my mother was having a rather difficult time finding in the mid-80s (after moving to Florida).
I was 9 years old when I had my first chicken pot pie. I remember this distinctly because it was also the first time I was allowed to drink a carbonated beverage. I thought only one thing after my meal: Sublime! Yes, I realize that this may have had something to do with the fact that I was simultaneously discovering Coca-Cola. But who cares?! I was sold. On pot pies. For good.
Since then, I have tried many recipes, but this is the one that I use again and again. I’m not a big fan of celery, so I don’t use it… but the greatest part about this meal is the customization factor. For example, my boyfriend? He hates vegetables, except corn. So, being able to add or exclude ingredients without disturbing the integrity of the dish makes me a very happy person. What do you like in your chicken pot pie?
Ingredients:
3 to 4 pieces of skinless, boneless chicken breasts
1 packet of puff pastry (Pepperidge Farm)
2 husks of fresh corn
2 large carrots
1 large onion
1 or 2 medium potatoes
¼ packet frozen peas
1 pint heavy cream
2 cans of chicken broth
3 mini bouillon cubes
2 tablespoons of cornstarch
¼ stick of butter
1 egg
Dash of milk
Salt and pepper
Serves 6-8 in either 1 large casserole dish or 6 10-ounce ramekins
Directions:
Start out with placing the corn in a pot of salted water to boil. Dice the chicken into small bite-size pieces. Saute the onions and garlic on medium heat in the pot with ¼ stick of butter, but be sure not to burn them. Add the chicken with salt, pepper. When chicken is browned, add carrots and potatoes. When the potatoes and carrots are just beginning to soften (about 10 minutes), add the chicken broth, cream and rest of butter. Take out the puff pastry from the freezer and let it start to defrost. Preheat oven to 375 degrees Fahrenheit (190 Celcius, gas mark 5). Drain the corn and let them sit to cool. Once the pot starts to boil, and two tablespoons of cornstarch and the bouillon cubes. Make sure to stir to get the cornstarch incorporated into the mixture. When the ingredients in the pot have reduced and cooked down a little, add the peas. Cut the kernels off the corn husk add these too .At this point you can taste to see if you want extra salt (remember that the bouillon cubes and chicken broth have sodium) or pepper. Take off the heat and transfer to baking dish. You can let the mixture cool for a bit, or if you are impatient like me, you can continue. The only difference is that the puff pastry will stick to the hot liquid and have difficulty rising. Purely an aesthetic thing… so make your call. Add the puff pastry over the dish, making sure some hangs of the edge of the dish/ramekins. Use your fingers or the edge of a fork to affix the pastry to the baking dish. Now, mix the egg and milk together and brush over the pastry. Cook for 20 minutes, or until the pastry is nicely browned.
WHY POT PIES?
Posted on 28 October 2009 | 1 response
I once owned a little cafe that served pot pies. It was shut down. Unfazed, I will continue my mission to share and educate people about the versatility of this delicious meal.
It doesn’t take a genius to figure out that I am an avid lover, and eater, of pot pies. To me they are immensely gratifying meals, tucked snugly in a bowl. No wonder pot pies are important representatives of the “comfort food” genre.
This blog’s aim is to share my love of pot pies (and other food) through recipes, reviews, and random ramblings… the latter of which I am extremely skilled at. If you have any questions, please email me at potpieblog@gmail.com.
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