Author: Heidi Lee (Page 33 of 96)

So my brother (Michael) would secretly like to live in England or Scotland (hmmm… I guess it’s not a secret anymore!). This is his version of the well-loved English dish, Steak and Mushroom Pie. Serve with ‘mash’ (aka mashed potatoes) for a truly British experience. Some notes from Michael… “I often cook an entire roast (pork, beef, or whatever), divide it into portions, and freeze.  It’s easy to take out portions, thaw, and add to recipes like this one.”

Michael’s Beef and Mushroom Pie

Serves 6-8

Ingredients:

• 1 pie crust (top and bottom), make your own or purchase
• 1/2 – 1 cup sliced mushrooms (depending on your love of mushrooms)
• 2 tsp butter
• 1 Tbsp margerine
• 1/4 cup chopped onions
• 9 oz cooked, chopped, beef roast
• 2 Tbsp flour
• 1 cup frozen peas (no need to thaw)
• 1/2 cup cooked, chopped carrots (optional)
• 1 cup good quality beef stock
• salt and pepper to taste
• 1/4 cup crumbled stilton cheese (optional)

1. Prepare filling first as it will need to cool slightly before putting it in the pie shell.
2. Saute the mushrooms in the butter until brown and soft.  Remove from pan and reserve. Add the margarine and onions to the same pan.  Saute the onions until starting to brown; add meat and flour.  Continue to saute (don’t worry if it is dry) for 2-3 minutes.  Add the beef stock and stir until it thickens and bubbles.  Add peas, carrots, and cooked mushrooms.  Cook 5 minutes longer.  Remove and cool slightly.  If desired, mix stilton cheese into the vegetable mixture.
3. Place bottom crust in a deep-dish 9” pie plate.  Fill with the slightly cooled filling. Fold the top crust over the filling and seal the edges with a fork (trim crust as needed).  Cut several holes in the crust to allow steam to vent. Bake at 425 degrees for 20 minutes.  Reduce the oven temperature to 350 and continue to bake until crust is brown, an additional 15-20 minutes.  Serve warm.

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Heidi put a request in for French Apple Tart this week (and it’s always good to amuse the boss!). I’m sure that she was thinking that apple season is in full swing, most of you are dying to use your French pastry skills, etc. (kidding) Serve the tart with plenty of cream (recipe included), and get set for some serious good eats!

French Apple Tart with Chantilly Cream

Makes one 9” tart

Ingredients:

Pastry Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated white sugar
• 1/8 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 large egg

For the Apple Filling:

• 6 medium-sized Granny Smith apples (approximately 2 pounds)
• 3 tablespoons unsalted butter, divided
• 1/4 – 1/2 cup granulated white sugar, divided
• 1/2 teaspoon freshly grated lemon zest
• 1/2 teaspoon cinnamon, divided
• Confectioners’ Sugar for browning the top of the tart

For the Glaze:

• 1/2 cup apricot preserves
• 1 tablespoon Calvados or Water

For the Chantilly Cream:

• 2 cups heavy whipping cream
• 2 tablespoons granulated white sugar
• 1 teaspoon vanilla extract

1. To make pastry crust, beat butter with mixer until softened. Add sugar and beat until light and fluffy. Gradually add the egg, beating just until incorporated (do not overmix). Add flour and salt and mix just until it forms a ball. Flatten dough into disk, cover with plastic wrap, and refrigerate about one hour or until firm.
2. On a lightly floured surface, roll out the pastry into an 11 – 12 inch circle that is about 1/8 inch thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).
3. When the pastry is the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of 9” tart pan (with removable bottom). Gently lay pastry in pan and lightly press into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes.
4. Preheat oven to 400 degrees F and place rack in center of oven.  Line the unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.  Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack.
5. Time to make the tart. For bottom layer of apples, peel, core, and slice three of the apples. In a large skillet melt 1 tablespoon unsalted butter and stir in 2 – 4 tablespoons of the sugar, the lemon zest, and 1/4 teaspoon cinnamon. Add the apples and saute over moderate heat, stirring occasionally for 7 to 10 minutes, or until the apples are soft. Gently mash the apples with the back of a spatula or spoon and stir the mixture until most of the liquid has evaporated. Remove from heat and let cool.
6. For top layer of apples:  Peel, core, and cut the remaining apples into slices 1/4 inch thick.  Melt 1 tablespoon butter in a large skillet over medium heat and stir in the other 2 – 4 tablespoons sugar and 1/4 teaspoon cinnamon. Add the apples and saute until they begin to soften, approximately 5 minutes. Set the cooked apples aside.
7. Spoon the applesauce mixture into the cooled pre-baked tart shell. Arrange the apple slices in concentric circles over the applesauce, and brush with 1 – 2 tablespoons melted butter. Bake the tart on a baking sheet in a preheated oven for 25 – 30 minutes or until the apples are nicely browned and soft.  Remove from oven and sprinkle the tart with confectioners’ sugar, cover the edges of tart with foil, and broil it under a preheated broiler about 4 inches from the heat until the edges of the apples are golden brown and crisp. Remove tart from oven and cool slightly before glazing.
8. To prepare apricot glaze, heat the apricot preserves in a small sauce pan until boiling Remove from heat and strain to get rid of lumps.  Add the Calvados or water. Brush the top of the finished tart (tart shell and apples) with warm glaze.
9. To prepare chantilly cream, beat the heavy cream, sugar, and vanilla extract together in a large mixing bowl on high speed until soft peaks form in the mixture.
10. Serve the tart warm or at room temperature (and generous dollups of cream)!!

*Recipe adapted from The Joy of Baking.com

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