Carne Asada Tacos

July 25, 2014

IMG_8573

Taco Time! And not just any old tacos, but mouth-wateringly delicious Steak Carne Asada Tacos. These were some of the best steak tacos I’ve ever eaten. And I swear, I’m not just saying that. The meat, which had been marinated overnight, and grilled to perfection thanks to the mad grilling skills of the husband, was very flavourful and truly tender. It practically melted in your mouth. And the toppings…Oh the toppings!

IMG_8543

There was the usual mexican cheese blend and sour cream to be sure, and I had just made up a batch of that stunning Zesty Black Bean & Grilled Corn Salsa that I told you about a couple of days ago. And although tasty perched on top of tortilla chips, that salsa really shone on top of these spicy tacos. And then I really turned up the heat by adding a bit of that Jalapeno/Cilantro Crema that I told you about a week or so ago. That was nothing short of spectacular! My taste buds were singing, let me tell you! Yup, exactly like I said…Best. Tacos. Ever.

IMG_8556

Carne Asada means grilled meat and traditionally steak is the meat of choice, usually a flank steak or skirt steak to be specific. Personally I love flat iron steaks and lucky for me (and the folks I was serving) flat iron was on sale at my local grocery store. So if you are making these tacos, or should I say, when you are making these tacos, once you have managed to choose the steak, the next step is to marinate it. I believe allowing the meat to sit overnight really gives that tangy marinade time to work its magic, but I suppose if you are really pressed you could call it quits after about 4 hours. And if you are not a fan of tacos, which I can’t imagine. I mean…what are you like?!!!  Everybody like tacos!

IMG_8577

This marinade will yield up a wonderfully flavourful steak that you can eat all on its own, cut up into chunks for skewers,  or slice thinly over a fresh green salad. Bottom line is, whatever you do, grill up some of this unbelievable Carne Asada Steak. You’ll be glad you did!

IMG_8553

Carne Asada Tacos

  • Servings: 4-6
  • Difficulty: easy
  • Print

recipe for marinade from: Plentytude

Ingredients:

  • 6 cloves garlic, minced
  • 1 large handful fresh cilantro leaves, minced
  • Juice of 3 limes and 1 orange
  • 1/2 cup olive oil
  • 1 tsp. cumin
  • 1 tsp. salt
  • A few turns of freshly cracked black pepper
  • a couple of dashes of cayenne pepper
  • 2 – 2 1/2 lbs. flat iron or flank steak
  • 12 taco sized (the smaller ones) flour or corn tortillas
  • taco toppings like: shredded Mexican Cheese, crumbled cotija cheese, zesty black bean & grilled corn salsa, fresh salsa, guacamole, Jalapeno/Cilantro Crema, fresh diced tomatoes, sour cream, fresh cilantro

Directions:

Combine garlic, cilantro, lime juice, orange juice, olive oil, cumin, salt, and pepper in a large bowl. Cover another bowl with a gallon-size plastic zip bag, and roll down the sides to cover the zipper area. Place steak in bag and pour marinade on top of steak. Close the bag securely, pressing out excess air, and massage the marinade thoroughly into the steak. Leave the bag in the refrigerator overnight.

Heat up a grill. Season each piece of meat with a few turns of freshly cracked sea salt and black pepper, and grill to desired doneness. Remove steak from heat and let rest for 5 minutes. Slice steak across the grain into thin slices and serve with tortillas and taco toppers of your choice.

Enjoy!

Carne Asada Tacos brought to you by:  Runcible Eats (http://www.leaandjay.com )

 

 


Double Decker Taco Cupcakes

August 20, 2012

I had to get your attention with that title huh? Double decker…Taco…cupcakes?!! How much more goodness could you pack into four little words? I’m happy to report that these little fellas didn’t only sound good, they really delivered on taste as well. Back in February, I had tried out a recipe for Lasagna Cupcakes  which I had seen on the Girl Who Ate Everything blog. They were a huge hit. A couple of months later, I noticed that she had posted a recipe for Double Decker Taco Cupcakes. I have just been itching to try these out since then and finally had an occasion to make up a batch. I’m glad I did ’cause let me tell ya…folks went wild for them!

These Taco Cupcakes are quite similar to the Lasagna version, baked in cupcake tins with wonton wrappers, but this time filled with all kinds of taco-y ingredients like seasoned ground beef, refried beans, crushed tortilla chips and cheese. Once they’re out of the oven, you can sprinkle your favourite taco fixin’s on top such as sour cream, onions, jalapeno peppers, cilantro and avocado over the tops. They come together very quickly and easily. I assembled them earlier in the day and then baked them right before my guests turned up. They were great for dinner and would serve wonderfully as “finger food” at a larger party (perhaps a Cinco de Mayo gathering…). But don’t wait until May! Find a reason to make these soon!

Double Decker Taco Cupcakes

recipe from: The Girl Who Ate Everything

yield: 18 Taco Cupcakes

Ingredients:

  • 1 1b. ground beef
  • 1 package Old El Paso Taco seasoning mix
  • 36 Wonton Wrappers
  • 1 can (16 ounces) refried beans
  • 36 tortilla chips
  • 2 cups shredded Mexican Blend or Cheddar cheese
  • Optional Toppings: sour cream, diced tomatoes, diced onion, diced jalapeno peppers, cilantro, salsa, avocado

Directions:

Preheat oven to 350° F. And spray 18 wells of muffin tins with cooking spray.

Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.

Place one wonton wrapper in the bottom of each muffin cup. Layer about 1/2 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.

Bake for 15-18 minutes until golden brown.

Gently remove from muffin tin and top with your favourite taco toppings.

Enjoy!


Moroccan Beef Bundles

February 21, 2012

You ever just get in the mood for food that is a bit different? You know, some different flavours than those you experience in the same old run of the mill dinners. I definitely felt that way recently and was quite intrigued to see this recipe for Moroccan Beef Bundles. Hmmm….let’s see….this recipe has that familiar old ground beef, but it is seasoned with cinnamon, ginger and mint. Well, that’s a bit different. And then there was that yogurt/harissa sauce to be served along with it. Harissa? Where would one find Harissa? It seems it is a spicy chile paste which comes from North Africa. The blog on which this recipe was found claimed that you would be able to find it in the International Aisle of your supermarket, or a Middle Eastern Market. So off I went to my local Giant and though I searched high and low, there was no Harissa to be found. Then I remembered that there was a Penzeys Spices store close by. I was sure they would have it, however once I arrived there (yup…should’ve called ahead) I was informed that they did not carry it. Luckily, the salesperson was quite helpful and suggested I head down the street to a store called The Lebanese Butcher. On a mission at this point, I set right out and with the assistance of a very helpful salesperson, was able to get my hands on some Harissa.

Elusive Harissa

Clutching my prized Harissa I was all set to make these little Moroccan Beef Bundles and rushed right home to get started. Everything went quite smoothly as I prepared the Moroccan Beef stuffing. The house smelled amazing…very exotic! Then came the time to work with the phyllo dough. Having never worked with this type of dough before, I didn’t know what to expect. All I can say is God Bless anyone who has to fool with this stuff on a daily basis! It was definitely challenging to get that phyllo into the muffin tins. In the end I won out, but came quite close to losing my religion several times while fiddling around with that stuff! I am happy to say though that in the end it was worth it!

The Moroccan Beef Bundles were delicious, and that Harissa/yougurt sauce was fantastic. It really spiced things up. Oh, and just a word of advice for those of you who think there is nothing too spicy for you and are tempted to stick your finger in the harissa to get a large dollop to pop right onto your unsuspecting taste buds….DON’T! That stuff is the real deal SPICY! You know… coughing, sputtering and sweating spicy. Consider yourself warned. That being said, combined with the yougurt which mellows it out significantly, it is gorgeous! I served the bundles for dinner with some spinach and chickpea couscous. Delicious!

But these little gems would also make great appetizers. So when you’re in the mood to try something a bit different, are prepared to go on the hunt for Harissa, and are not short on patience, try these amazing Moroccan Beef Bundles.

Moroccan Beef Bundles

recipe from: In the Kitchen with Stefano Faita

Yield: 12 bundles

Ingredients:

  • 2 tbsp. extra virgin olive oil
  • 1 pound ground beef
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tbsp. fresh chopped ginger
  • ¾ tsp. ground cinnamon
  • 1 tsp. ground cumin seeds, toasted and ground
  • ½ cup jarred tomato puree
  • 1/2 cup chopped fresh Italian parsley
  • 3 tbsp. chopped fresh mint
  • Salt and freshly ground pepper, to taste
  • 1 package phyllo pastry
  • ½ cup extra virgin olive oil or melted butter, for brushing phyllo pastry
  • 1 cup plain yogurt
  • 3 tbsp. harissa sauce, store-bought or homemade

Directions:

In a large fry pan, heat 2 tbsp. olive oil over medium high heat. When oil is hot, add ground beef and season with salt and pepper. Cook ground beef until well browned, about 7 to 10 minutes. Add onions, garlic and ginger, cinnamon and cumin and continue to cook until onions have softened and mixture is fragrant, about 3 to 5 minutes more. Add the tomato puree and continue to cook until moisture from the tomato puree has evaporated and mixture looks dry, about 10 minutes more. Stir in the parsley and mint. Remove mixture from heat and let cool.

Preheat oven to 400 degrees F.

Cut phyllo sheets into 4-inch squares and brush each square lightly with olive oil or melted butter. Place 6 squares of phyllo into each muffin cup, overlapping each layer. Spoon 2 ½ tbsp. the beef mixture into each of the phyllo cups and then carefully pleat the phyllo bundle closed. Brush tops with more olive oil or melted butter.

Bake bundles until pastry is golden brown and filling is hot, about 15 to 20 minutes. Stir together yogurt and harissa sauce and serve with bundles.

Enjoy!


TexMex Chicken & Dumplings

January 10, 2012

Chicken & Dumplings. What better example of good old down-home, country-style cooking is there? My husband loves them! I’ve made the dish for him a few times, but was very excited to come across this adaptation of that classic comfort food. I’ve already confessed our weakness for spicy food. The Chicken & Dumplings I’ve had in the past have been very tasty, but I must say, they never had any kick to them at all and for all their “stick to your ribs”-ness, they were often quite bland. So, I was so happy to find that the good folks from the Lone Star State have really made quite an improvement to an already delicious dish by adding some chorizo sausage, cumin and cilantro into the mix. And oh no, they didn’t stop there, they went on to top it off with some big, fluffy, jalapeño, cilantro and cheddar cheese filled dumplings.

Mercy! Have I gone to heaven?!! The stew part of the dish definitely had overcome the somewhat boring flavours found with its Northern cousins. It delightfully had some heat to it.  And those dumplings….Oh, those Dumplings. They were simply out of this world! No floury, doughy, bland dumplings here. These fellows could really wake you up all on their own. This hearty TexMex Chicken & Dumpling dish is the best my husband and I have ever eaten! No contest whatsoever! Want something spicy to really warm you heart and soul on a cold winter’s evening? Look no further. Enjoy a bowl tonight!

TexMex Chicken & Dumplings

slightly adapted from: Today’s Nest

serves: 6

Ingredients:

  • 4 oz. chorizo sausage, 1-2 links
  • 2 1/2 lbs. chicken, I used boneless chicken breasts
  • 2 Cups water
  • 2 Cups Chicken Stock
  • 1 medium onion – diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons fresh chopped cilantro
  • 3/4 teaspoon cumin
  • 1 cup diced celery, 2-3 ribs
  • 1 cup sliced carrots, 3-4 medium-sized
  • 3 Tablespoons all-purpose flour
  • 2 Tablespoons cornmeal

For the Dumplings:

  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 Tablespoon chopped cilantro
  • 1/4 cup shredded cheddar cheese
  • 1 beaten egg
  • milk enough to make up 2/3 cup liquid with the beaten egg
  • 2 tablespoons butter (melted)
  • 1 1/2 Tablespoons diced jarred jalapeño peppers

Directions:

Put Chicken stock and water in large pot over medium heat. Bring to a low simmer.

Cook chorizo sausage in dutch oven over medium heat. Remove sausage from pan and set aside.

Place chicken breasts in pan with chicken stock for 20 minutes to poach.

Remove chicken breasts from pan and set aside to cool to touch. Once chicken and sausage have cooled, chop into 1″ pieces.

Bring sausage drippings in pan up to medium heat again and add onions, carrots and celery. Saute for 5 minutes or until vegetables are tender. Add salt, pepper and cumin. Stir well.

Sprinkle all-purpose flour over vegetables and stir to coat. Slowly  add chicken stock, stirring until flour is combined. Add remaining chicken stock to pan.

Add in the chopped chicken breast and chorizo sausage. Stir. Add chopped cilantro. Stir again. Keep mixture at low simmer. If stew does not seem thick enough to you, place 2 tablespoons cornmeal into small bowl. Add some of the broth from the stew to the cornmeal until it is a pourable consistency. Add cornmeal mixture back to stew and stir to combine. Continue to simmer the stew and it should thicken after 4 minutes or so.

Make dumplings by sifting together cake flour, baking powder and salt in large bowl. Stir in the chopped cilantro and shredded cheddar cheese.

Place egg in measuring cup. Beat egg. Add milk until total liquid measures 2/3 cup. Make a well in the middle of the dry mixture. Stir until just moistened. Add melted butter and stir until just combined. Fold in chopped jalapeño pepper.

Using a small cookie scoop, drop  scoops of dough onto the top of the simmering stew. Leave room between the dumplings for expansion!

Place lid on pot and continue to cook for 15 minutes without lifting the lid. (This was really hard for me…I soooo wanted to peek!)

At 15 minutes, remove lid and check for doneness.

Serve warm.

Enjoy!


Texas Beef Chili

December 8, 2011

On a rainy, damp, cold day what is better than a big, warm bowl of spicy chili? You may ask what makes this chili particularly Texan. I definitely did. Apparently folks from the Lone Star state absolutely do not use beans or tomatoes in their chili. Chili, for Texans, is all about the beef, (being big chunks of steak, not ground beef) and the chili spices. This chili definitely had some heat to it, but Ancho chiles are fairly mild, so I did add a bit of cayenne pepper into the mix, cause we like it hot! This hearty chili was perfect for us, spicy and chock full of incredibly tender and flavourful steak. It cooks for 1 1/2 – 2 hours to achieve its level of yumminess, so make sure you have plenty of time to let it simmer. Patience is a virtue, so I’m told. I served this Texas Beef Chili with some spicy cornbread ebelskivers, but warmed tortillas would also be great. Guess those Texans really do know their chili!

Texas Beef Chili

recipe slightly adapted from Williams-Sonoma “Comfort Food” by Rick Rodgers

serves: 8

Ingredients:

  • 1 1/2 teaspoon ground cumin
  • 1/4 Cup Ancho Chili Powder
  • 1 Tablespoon Spanish Paprika
  • 2 Teaspoons Dried Oregano
  • 4 lbs. Boneless Beef Chuck Roast
  • Kosher Salt and Freshly Ground Black Pepper
  • 3 Tablespoons Olive Oil
  • 1 Large Yellow Onion, chopped
  • 1 Jalapeño pepper, seeds and ribs removed, chopped
  • 1 large Red Bell Pepper, seeded and chopped
  • 4 cloves Garlic, chopped
  • 1 1/2 Cups Lager Beer
  • 1 Cup Beef Stock
  • 2 Tablespoons yellow Cornmeal

For Serving:

Shredded Cheddar Cheese, chopped red onion, sour cream, minced jalapeño peppers

Directions:

Place cumin powder, ancho chile powder, paprika, and oregano in bowl. Mix well and set aside.

Cut the beef into 1/2 inch cubes. Season with salt and pepper. In a Dutch oven, heat 2 tablespoons of the oil over medium-high heat. In batches to avoid crowding, add the beef cubes and cook, turning occasionally, until browned, about 5 minutes per batch. Transfer to a plate.

Add the remaining 1 Tablespoon of oil to the pot. Add the onion, jalapeño, bell pepper, and garlic and reduce the heat to medium. Cover and cook, stirring occasionally, until the onion softens, about 5 minutes. Uncover, add the spice mixture, and stir well for 30 seconds. Stir in the beer and stock. Return the beef to the pot, cover, and reduce the heat to low. Simmer until the beef is fork-tender, 1 1/2 – 2 hours.

Remove the chili from the heat and let stand for 5 minutes. Skim off any fat that rises to the surface. Return the pot to medium heat and ring to a simmer. Transfer about 1/2 cup of the cooking liquid to a small bowl, add the cornmeal, and whisk well. Stir into the chili and cook until lightly thickened, about 1 minutes. Season with salt and pepper. Spoon the chili into warmed bowls and serve hot, with bowls of Cheddar, onions, sour cream, and jalapeños on the side for sprinkling on top.

serves: 8


Spicy Chorizo & Cheese Empanadas with Avocado Cream

September 22, 2011

Let me just start off by saying “Dios Mio” these empanadas were fan-freakin-tastic! I am totally serious! I had never attempted to make empanadas before, but was definitely interested in them. They are essentially latino meat pies. I LOVE meat pies, no matter what country they spring from, be they Cornish pastys, bridies, peirogis, pot pies or calzones. All awesome and all grab my undivided attention the second they make their appearance! So it is no surprize that when I saw the recipe for Chorizo Empanadas over at Handle the Heat, I could not resist. I had always assumed that these delicious little pastries originated in Mexico/Central/South America. However, apparently empanadas trace their origins to Spain and Portugal. From there they were carried to Latin America and the Philippines by the Spanish and Portuguese colonists. Once introduced, each country added their own special regional flavours to the dish. Baked or fried, they are, ladies and gentlemen, the perfect comfort food. They are a bit time-consuming to prepare, however you can make the dough and filling up to two days ahead of time and leave the actual assembly of the empanadas for the day you plan to serve them. Then, while they are baking, you can just whip up the avocado cream sauce. Easy peasy!

These particular empanadas are baked. The crust is just a buttery perfection, the filling spicy and cheesy and loaded with good, old spuds! (Another big favourite of mine – no matter how they’re prepared.) They were unbelievably yummy right out of the oven and were also just as good – if not better – reheated a couple of days later. Though to be honest, I don’t know how they made it that long around here because they really were stunning. And if they weren’t good enough on their own (and they were) the avocado cream will put you right over the moon! Your really have to make this dish!

Oh and the other simply wonderful thing about this recipe is that I had quite a bit of that mouth-watering filling left over. You might think, “Hmmm. Well I’ll just cut the amounts in half.” No! Don’t do it!!! Make every bit of the filling as the recipe calls for, because it tastes great and you will be able to feast on it in other dishes you’ll prepare later that week. For instance, we made a Spicy Chorizo & Cheese Frittata:

Spicy Chorizo Frittata

As well as a very adventurous Cilantro Pesto Pizza topped with the Spicy Chorizo & Cheese filling.

Spicy Cilantro & Chorizo Pizza

I really must say, that pizza was really delightful. And yes….spuds do go great on a pizza! Who’d of thunk it? So don’t delay, get to making some empanadas today!

Spicy Chorizo & Cheese Empanadas with Avocado Cream

recipe very slightly adapted (I merely added some cheese) from Handle the Heat

yields: 20 empanadas

Ingredients:

Dough:

  • 1 cup water
  • 3/4 cup (1 1/2 sticks) butter
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons salt
  • pinch paprika

Filling:

  • 1 pound Mexican chorizo, casings removed
  • 1 medium yellow onion, minced
  • 2-3 medium Yukon gold potatoes (or other waxy potatoes), peeled, finely diced, and boiled
  • 1 cup mexican blend shredded cheese

Avocado cream:

  • 1/4 cup sour cream
  • 1/4 cup half and half
  • 1/2 lemon, juiced
  • 1 jalapeno, seeded and roughly chopped
  • 2 avocados
  • kosher salt

Directions:

For the dough:
Heat water and butter in a medium saucepan over medium heat until butter has melted. Let cool slightly. Mix flour, salt, and paprika in a large mixing bowl and make a well in the center. Pour melted butter mixture into flour mixture and mix with your hands until you get a wet, oily dough. Shape dough into a disk and wrap in plastic. Refrigerate for at least 2 hours or overnight.
For the filling:
Heat a large skillet over medium-high heat and add chorizo, breaking apart into small pieces, then add onion. Saute until chorizo is cooked through. Turn off heat, add diced and boiled potatoes, and let cool completely.
To assemble:
While the filling is cooling, preheat oven to 400 degrees F. Spray a large baking sheet with non-stick spray or line with parchment. Tear off pieces of dough to roll about 20 golf-sized balls. Using a rolling pin, roll out dough balls on a lightly floured surface into 5″ circles. Place 2-3 tablespoons of cooled filling into the center of each dough circle. Sprinkle shredded cheese over the filling. Fold dough over filling and cheese to make a half-moon shape and press edges firmly to seal. Crimp with the back of a fork. Place empanadas on baking sheet and bake until golden brown, 15-20 minutes. Let cool.
For avocado cream:
While the empanadas cool, place sour cream, half and half, lemon juice, and jalapeno in the bowl of a blender or food processor. Blend until smooth. Peel, pit, and dice the avocado and add to blender. Blend until smooth and creamy. Season with salt. If not serving immediately, wrap tightly with plastic wrap, pressing plastic onto the surface of avocado cream to prevent browning.
Enjoy!

Chicken Potpie

April 15, 2011

My husband LOVES Chicken Potpie. I don’t know many folks that don’t. This nostalgic dish can truly warm body and soul on a damp, rainy day. A hearty, delicious, tried and true comfort food. With the dreaded “tax day” coming up (not today, April 15th, but Monday April 18th this year due to the extension) there are probably more than a few out there who might need some comfort! This recipe is mouth-watering, very easy to make and will go a long way towards soothing your frayed and frazzled nerves. You begin by preparing the buttery, flaky pastry dough, guaranteed to bake to a beautiful golden brown. You saute the veggies.

veggies cooking

Once done, you add them, along with the shredded chicken to a savory, thick gravy. After the potpie filling has cooled for about an hour, you simply assemble the pies and pop them into the oven. I made several different portion sizes. The version pictured above was baked in a large popover pan and is a good lunch sized portion. I baked some in 7 oz. ramekins for the petite appetites,

Petite Pies

as well as some in large 22 oz.-“hungry man” sized ramekins.

The Hungry Man!

Believe me, once you bite into one of these deliciously gratifying pies, you will feel your mood lift and will swear the skies actually brighten! Get creative and make some of these today. Your family will go wild!

Mmmmm! How can you resist?!

Chicken Potpie

Ingredients:

6 Tablespoons unsalted butter

1/2 pound, quartered Button Mushrooms

1 Cup chopped Leeks, white and pale green parts

1/2 Cup Carrots, finely diced

1/3 Cup fresh or thawed frozen peas

1/3 Cup plus 1 Tablespoon All-purpose flour

4 1/2 Cups Chicken stock or broth

1/3 Cup Dry Sherry

2 teaspoons fresh Tarragon, minced

4 Cups cooked, shredded Chicken (rotisserie chicken works great!?

Kosher salt and freshly ground pepper to taste

Double-Crust flaky pastry dough (see below for recipe)

1 Large egg

Ingredients for Double-Crust Pastry Dough:

2 1/2 Cups All-Purpose Flour

1/2 teaspoon fine sea salt

1/2 cup plus 5 Tablespoons Unsalted Butter, chilled

1/2 Cup Ice Water

Directions for the Pastry Dough:

In a large bowl, whisk together the flour and salt. Cut the butter into chucks and scatter over the flour mixture. Using a pastry blender or 2 knives, cut the butter into the flour mixture just until the mixture forms large, coarse crumbs the size of peas. ( I actually do this in the food processor. It takes about 5-6 pulses to get the flour butter mixture to have that coarse meal appearance.)

Drizzle the ice water over the flour mixture 1 tablespoon at a time and either mix with a fork or pulse your food processor after each addition. The dough should be crumbly and will not hold together on its own but will when gathered into a ball and compressed with your hands. If it is too dry, add a bit more ice water. Again 1 Tablespoon at a time.

Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. Can be made ahead and frozen for up to 2 months.

Now you are ready to begin making the Chicken Potpie filling.

Directions for Chicken Potpie:

In a large frying pan, melt 1 tablespoon of the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 6 minutes. Stir in the leeks and carrots, cover and cook, stirring occasionally, until the leeks are tender, about 5 minutes. Remove from the heat and stir in the peas.

In a large saucepan, melt the remaining 5 tablespoons butter over medium-low heat. Whisk in the flour and let bubble gently for 1 minute. Gradually whisk in the stock and sherry and then the tarragon. Bring to a boil, whisking frequently. Stir in the shredded chicken and the mushroom-leek mixture and season with salt and pepper. Let cool until lukewarm, about 1 hour.

Preheat the oven to 400°F. Spoon the chicken mixture into six 1 1/2 cup ovenproof soup crocks or ramekins. Or if you’d like to make the smaller popover shaped chicken potpies as pictured above, lightly grease the individual wells of a large popover pan. Line each well with pastry dough making sure there are no holes in the pastry lining and that it is snug against the walls of the well. Work the pastry so that it comes up just over the edge of the well so that you can easily attach a lid. Cut your lids out to be slightly larger than the diameter of the popover well. Poke a couple of holes is the lid so that steam can escape during baking. Fill the pastry lined wells with the Chicken Potpie mixture. Brush the underside of the lid with the egg wash. Place lid on the top of the individual pie and crimp around the edges. Brush the top of each pie with the egg wash.

If you are using ramekins, after you have filled them, place the pastry dough on a lightly floured work surface and dust the top with flour. (If the dough is chilled hard, let it stand at room temperature for a few minutes until it begins to soften before rolling it out.) Roll it out into a rectangle about 20 x 13 inches and 1/8 inch thick. Using a 6-inch saucer as a template, use a knife to cup out 6 rounds. Beat the egg with a pinch of salt. Lightly brush each round with the egg. Place 1 round, egg side down, over each ramekin, keeping the pastry taut and pressing it around the ramekin edges to adhere. Place the ramekins on a rimmed baking sheet. Lightly brush the tops with the egg. Bake until the pastry is puffed and golden brown, about 25 minutes. If you are making the popover sized pies, you will likely be able to reduce your cooking time to 15 minutes. Transfer each ramekin or popover to a dinner plate and serve.

Recipe from Williams-Sonoma Comfort Food by Rick Rodgers


Follow

Get every new post delivered to your Inbox.

Join 4,296 other followers

%d bloggers like this: