Steak Pie with Scalloped Potatoes

 This is such a great comfort food.  From Food and Drink Holiday 2022

FILLING
1 large rosemary sprig, cut in 2-inch (5-cm) pieces, plus extra for garnish
1 1/2 tsp (7 mL) juniper berries, lightly crushed
1 1/2 tsp (7 mL) fennel seeds, lightly crushed
2 lbs (905 g) stewing beef (such as chuck), cut into 1-inch (2.5-cm) pieces
Salt to taste
2 tbsp (30 mL) vegetable oil
5 tbsp (75 mL) unsalted butter, divided
2 medium onions, diced
2 garlic cloves, thinly sliced
Freshly ground pepper to taste
1/4 cup (60 mL) all-purpose flour
1 container (900 mL) no-salt-added beef broth
2 large carrots, peeled, diced
2 celery stalks, diced
1 lb (455 g) cremini mushrooms, quartered
 
TOPPING
3 medium Yukon Gold potatoes, about 1 1/2 lbs (680 g), sliced into
1/8-inch (3-mm) thick rounds
2 tbsp (30 mL) unsalted butter, melted
Freshly ground pepper to taste
3/4 cup (175 mL) grated white cheddar (optional)

1. Position rack in bottom third of oven. Preheat to 325°F (163°C).
 
2. Make bouquet garni by placing rosemary, juniper berries and fennel seeds in centre of a triple-layered square of cheesecloth. Gather up edges to make a bundle and tie with kitchen twine. Set aside.
 
3. Pat beef dry with paper towel. Season with salt. Heat oil in a large, ovenproof pot over medium-high. Add half of beef. Cook, turning, until browned on all sides, 10 to 12 minutes total. Transfer to a plate. Repeat with remaining beef.
 
4. Reduce heat to medium. Add 3 tbsp (45 mL) butter. Add onions and garlic. Season with pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in flour to coat. Cook 1 minute. Stir in broth, then return beef to pot (with any juices), carrots and celery. Add bouquet garni, pressing to submerge. Bring to a boil over medium-high heat then cover. Transfer to bottom third of oven. Cook until beef is very tender and sauce has thickened slightly, 2 1/4 to 2 1/2 hours.
 
5. Melt remaining 2 tbsp (30 mL) butter in a large frying pan over medium-high heat. Add mushrooms and cook, stirring often, until browned, 8 to 10 minutes. Season with salt and pepper. Set aside.
 
6. For topping, bring a large pot of salted water to a boil. Add potatoes and return to a boil. Cook, stirring occasionally, until almost tender when pierced with a knife, about 2 minutes. Drain well. Transfer to a baking sheet and let stand until cool enough to handle.
 
7. To assemble pie, position rack in centre of oven. Increase heat to 425°F (218°C).
 
8. Discard bouquet garni from beef mixture and stir in mushrooms. Transfer to a  9 x 13-inch (23 x 33-cm) baking dish and spread evenly. Cover with potatoes in overlapping rows. Brush with melted butter and season with pepper. Sprinkle with cheese, if using.
 
9. Bake in centre of oven until potatoes are golden-brown, 20 to 25 minutes. Let cool 20 minutes before serving. Garnish with rosemary.  

Serves 4 to 6 

Moroccan Chicken, Lentil and Barley Soup

The flavours in this soup are exotic and warm.  A simple recipe that you can adjust to your taste (as most soups are).  This is from Food and Drink Winter 2017.

Ingredients

2 tbsps olive oil

4 skinless, boneless chicken thighs , about 1 lb in total

salt and pepper ot taste

2 carrots, finely chopped

1 onion, finely chopped

1/2 cup chopped fresh cilantro

3 tbsps, diced garlic in oil

1 tbsps finely grated ginger

1 tbsp cumin seed

1 tsp turmeric

1 tsp paprika

1 tsp cinnamon

1 1/2 cups dried red lentils, rinsed and picked over

1 can diced tomatoes

8 cups chicken stock

1/4 cup pearl barley

2 tbsp lemon juice

Directions

Grab a large pot, add oil and heat over medium  heat.  Season the chicken with salt and pepper and add to pot.  Cook chicken until golden, turning occasionally, for about 8 minutes. Set aside on a plate.

Add remaining oil. Add carrots, onion, parsley, coriander and salt. Cook over medium heat until veggies are tender (about 5 minutes.)  Add garlic, ginger, cumin, turmeric, paprika and cinnamon.  Return chicken  and any juices to pot. Stir.  Add in the lentils, tomatoes, stock and barley. Bring to  boil, then cover and gently simmer until lentils and barley are tender, about 40 minutes. Remove chicken.  Shred the chicken and return to the pot.  Add lemon juice, season with salt and pepper to taste.

Ladle into bowls and top with a dollop of yogourt and chopped fresh cilantro. Savour the flavours and Enjoy!

Spicy Sausage, Bulgar and Kale Soup

This is a hearty and spicy soup I adapted from a recipe in Food and Drink Winter 2017.  You can lessen the heat with a mild sausage or pump it up by adding a little hot pepper - your choice.

1 tbsp olive oil
1 onion, finely chopped
1 carrot finely chopped
1 celery stalk, including leaves, finely chopped
2 Italian sausages, spicy
3 cloves garlic, minced
8 large fresh sage leaves, finely chopped
8 cups chicken stock
3/4 cup bulgar
1 parmesan rind
1 small bunch kale
1 1/2 cups 1/2 inch diced butternut squash (acorn squash also works well)
Salt and black pepper to taste

GARNISH
Toasted Italian bread slice and or Parmesan curls

• In a large pot, heat oil over medium heat.  Add onion, carrot and celery.  Remove sausages from casings and stir with vegetables in pot.  Stir frequently to break up and cook sausage, about 5 minutes.  Add garlic and sage, then stir.
• Add stock to pot.  Rinse bulgar then add to stock along with Parmesan rind.  Bring to a boil then cover and simmer gently, stirring once or twice for 30 minutes.  Meanwhile, remove and discard ribs and stems from kale.  Stack leaves and cut crosswise into 3 inch pieces.  You should have about 7 cups lightly packed.
• After 30 minutes, add kale and squash to pot.  Continue to cook covered for 10 more minutes.  Season to taste with salt and pepper.  Ladle soup into bowls.  Top with toasted bread slice, if desired, or use only Parmesan.

Makes 10 cups.

Stove Top Potato Confit

Potatoes are always a crowd pleaser at my house and this is a good basic recipe for making them

1/2 cup chicken stock
Juice of 1/2 lemon
1/3 cup extra virgin olive oil
1.5 kg fingerling or mini potatoes
Salt and Freshly ground pepper
1 large head of garlic, cloves separated and peeled
Leaves from a small bunch sage

• In a large skillet (I use cast iron) stir together stock, lemon juice and oil.  Add potatoes to pan; season generously with salt and pepper and bring to a simmer over medium heat.  Reduce to low and cover with foil and leave undisturbed for 10 minutes.  Give the potatoes a stir, cover again and leave for another 10 minutes.  Remove foil.
• Increase heat to medium low, add garlic and sage to pan and give it all a stir.  Cook an additional 20 minutes, stirring 3 or 4 times, or until potatoes and garlic are very tender and golden.  Check for seasoning and add more salt and pepper if necessary.  Keep warm until serving.

Japanese Squash Curry

The original recipe called for Kuri squash which is not available in my location.  I used a butternut squash which worked well.  This is a nice veg dish if served over some Jasmine rice.  Based on Food and Drink Holiday 2016.

1 Butternut Squash, peeled and cut into 1 inch cutes
6 tbsp vegetable oil
Salt and freshly ground pepper
2 tbsp Japanese Curry powder
1 cup diced onion
1 cup unpeeled coarsely grated apple
1 tbsp chopped ginger
1 tbsp chopped garlic
2 cups vegetable stock
4 cups chopped kale or baby spinach
2 tbsp finely chopped cilantro

• Preheat oven to 450F.
• Toss cubed squash with 4 tbsp oil.  Season with salt, pepper and 1 tbsp Japanese curry powder.  Placed on oiled baking sheet and roast for 15 to 18 minutes, turning once or until squash is fork tender and tinged with gold.
• Heat remaining 2 tbsp oil in a large skillet over medium heat.  Add onion to skillet and sauté for 2 minutes or until softened.  Add half the grated apple, remaining curry powder, ginger and garlic and sauté for 3 minutes or until fragrant.  If mixture is too dry, add 1 to 2 tbsp more oil.
• Stir in stock a little at a time until well combined.  Bring to boil, stirring.  Reduce heat and simmer for 2 minutes to thicken.  Add remaining apple and cook 1 minute more.  Taste and adjust seasoning.
• Add squash to skillet and cook in sauce for 5 minutes or until squash has absorbed flavour.  Stir in kale and cook for 1 minute or until wilted.  Garnish with cilantro just before serving.  Serve with rice.

Butternut Squash Soup

I love squash soup, it is a favourite comfort food of mine, although I am alone in my house with this preference.  The good thing about this soup is that you can freeze it and enjoy at a later date if your family is like mine.

1 small butternut squash, peeled, seeded and cut into 1 inch pieces
2 tbsp olive oil, divided
1/2 tsp salt, divided
1/4 tsp pepper, divided
2 yellow zucchini , cut into 1 inch pieces
1/4 cup finely chopped onion
1 1/2 tsp pumpkin pie spice
1 tbsp tomato paste
2 cans (14 1/2 oz) vegetable or chicken broth
1/2 cup milk or cream
Pumpkin seeds (optional)
Sour cream (optional)

• Heat oven to 450F.  Toss butternut squash with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper.  Arrange in a single layer on a baking sheet.  Roast 15 minutes, turning once.
• Toss zucchini and onion with remaining oil, salt, and pepper.  Add to baking sheet with butternut squash.  Continue roasting 20 minutes until all vegetables are tender.
• In a large saucepan over medium heat, cook pumpkin pie spice, stirring constantly, 1 minute or until fragrant.  Stir in tomato paste and cook 1 minute more.  Add roasted vegetables and broth.  Bring to a boil, reduce heat to low, and simmer 20 minutes.  Stir in milk/cream.  Remove from heat.  Puree soup with an immersion blender.
• Heat gently to warm through.  SEason to taste with additional salt and pepper.  To serve, divide soup in bowls and garnish with toasted pumpkin seeds and sour cream if desired.

** to make your own pumpkin spice combine 1 tsp cinnamon, 1/4 tsp ginger 1/8 tsp each of allspice and nutmeg, and a pinch of ground cloves.

Coconut Rice Pudding

Rice Pudding has always been a comfort food in my house…home made of course.  This is a nice take on the classic.  From Food and Drink Spring 2016.

4 1/2 cups whole milk (I used 1% - it isn’t as creamy but is a little heart healthier)
2 cups sweetened, shredded coconut
1/4 cup arborio rice
1/4 tsp vanilla extract
1/8 tsp coconut extract
1/2 cup whipping cream

• In a medium saucepan, bring the milk and coconut to a boil, stirring .  Turn off the heat and allow the milk to steep for 1 hour.  Strain the mixture, pressing on the solids, to extract as much milk as possible.  Discard the coconut.  Measure the milk-you should have 4 cups.  If not top up with additional plain milk, and return it to the saucepan.
• Bring the coconut infused milk to the boil.  Add the rice and the vanilla and coconut extracts.  Reduce heat to a low simmer.  Continue simmering, stirring occasionally until the rice is tender and the milk has a loose pudding like consistency, about 45 to 50 minutes.
• Transfer to a bowl and cool completely either in the fridge or by placing over another bowl filled with ice water. The pudding will stiffen upon chilling.  This mixture can be made in advance and refrigerated for up to 2 days. 
• On the day of serving, beat the whipping cream to stiff peaks.  Fold one third of the cream into the rice pudding, then finish by folding in the remaining two thirds of cream.  SErve immediately or refrigerate until serving.

Serves 6 to 8

Banana Rum Bread Pudding

This is a Michael Smith recipe that I got from Readers Digest.  I didn’t use the Whipped Cream, but will include it in case you decide you want to.  Ice Cream would also go well.

Servings 8

Bread Pudding
4 eggs
1 cup milk
1 cup whipping cream
1/4 cup rum
1 cup brown sugar
1 tbsp vanilla extract
4 ripe bananas, mashed but still chunky
1 loaf your favourite bread, cubed

Whipped Cream
2 cups whipping cream
2 tbsp sugar
1 tsp nutmeg, freshly grated
1 tsp vanilla extract

1. Preheat oven to 350F.  Lightly oil a 13x9 inch baking dish.
2. To make pudding:  Beat eggs in a large bowl.  
3. Add milk, cream, rum, brown sugar and vanilla.
4. Whisk until thoroughly combined.  Stir in banana.  It is okay if banana makes mix a bit lumpy.
5. Stir in bread cubes, evenly coating every piece. 
6. Allow to rest until bread absorbs all the custard, about 10 minutes.
7. Pour mixture into baking dish.
8. Bake until pudding is set and cooked through and top is golden brown, about 40 minutes
9. To make the whipped cream: Whip cream with sugar, nutmeg and vanilla until soft and pillowy.
10. Serve and share with mounds of whipped cream

Orchard Chicken and Bacon Pie with Scalloped Potato Crust

This was flavour fabulous!  Everything I love including some extra wine to drink!  From Food and Drink Autumn 2011.

FILLING
1 tbsp olive oil
4 slices thick cut double smoked bacon, coarsely chopped
1 kg boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 large onion, thinly sliced
1 carrot, thinly sliced diagonally
2 cloves garlic, minced
1 bay leaf
1 cup late harvest Riesling or other fruity white wine
1 cup homemade or low sodium chicken stock
1 large Northern Spy or Gala apple, peeled, cored and cut into 16 wedges
2 tbsp each cornstarch and cold water
2 tbsp finely chopped fresh tarragon
1 tbsp smooth Dijon mustard

SCALLOPED POTATO CRUST
1 kg Yukon Gold potatoes, peeled
1 cup homemade or low sodium chicken stock
1 cup whipping cream
2 cloves garlic, minced
1/4 tsp each kosher salt and freshly ground black pepper
1 bay leaf
1 tbsp finely chopped parsley

1. For filling, heat oil in a large deep skillet over medium high heat.  Add bacon and cook for 5 to 7 minutes, stirring occasionally, until crisp.  Remove bacon with a slotted spoon and set aside on a paper towel lined plate.
2. Pour off and reserve all but 1 tbsp fat from skillet.  Season chicken thighs well with salt and pepper.  Cook thighs, in batches, for about 5 minutes, turning once, until golden brown on both sides.  Remove thighs from skillet, cut into 2 inch pieces and set aside on a second plate (separate from bacon).
3. Add an additional 1 tbsp fat to skillet if necessary and reduce heat to medium.  Add onion and carrot and cook for 5 to 7 minutes, stirring often, until onion is soft but not brown.  Add garlic and bay leaf and cook, stirring for 30 seconds or until fragrant.
4. Add wine to skillet and bring to a boil.  Stirring to scrape up any browned bits from bottom of skillet.  Boil for about 2 minutes or until wine has reduced by about half.  Add chicken stock and bring to a simmer over medium high heat.  Return chicken to skillet, along with any juices that have accumulated on plate.  Reduce heat to medium low and simmer, covered for 10 minutes.  Add apple to skillet and simmer, covered for 10 minutes or until chicken thighs are no longer pink inside and carrot and apple are tender.
5. IN a small bowl, stir together cornstarch and water.  Add to skillet and bring to a  boil, stirring constantly, until sauce thickens and is smooth.  Remove from heat and discard bay leaf.  Stir in bacon, tarragon and mustard.  Season with more salt and pepper if necessary.  Spoon chicken mixture into a shallow 8 cup baking dish.  If you're not completing the pie immediately, cover and refrigerate it until ready to proceed, removing it from the refrigerator about 30 minutes before adding the scalloped potato crust.
6. For scalloped potato crust, preheat the oven to 425F.
7. Slice potatoes very thinly.  In a large saucepan, combine stock, cream, garlic, salt, pepper and bay leaf.  Bring to a boil over medium high heat and add potatoes.  Reduce heat to medium low and simmer, uncovered for 12 to 15 minutes.  Rearranging potatoes gently once or twice until potatoes are tender but not broken up.
8. With a slotted spoon, carefully remove potatoes from saucepan and arrange more or less in an even layer on top of chicken mixture,  discarding bay leaf.   Put dish on baking sheet.  Bake for 25 to 30 minutes until potatoes are golden brown and chicken mixture is bubbling.  Let stand 10 minutes, then sprinkle evenly with parsley before serving.

Chicken, Leek and Lemon Pie

A really nice combination of flavours that really hit home with a comfort food.  From Food and Drink Autumn 2003.

2 tbsp olive oil
2 tbsp lemon juice
750 g boneless, skinless chicken breasts
Salt and freshly ground pepper

FILLING
12 cloves of garlic, unpeeled
3 leeks
1/4 cup butter
1/4 cup flour
2 cups chicken stock
1 tbsp chopped fresh tarragon or 1 tsp dry
2 tbsp lemon juice
1 tsp grated lemon rind
1/4 cup whipping cream
Salt and freshly ground pepper
3/4 cup green peas, defrosted if frozen

1 No Fail Pastry (recipe follows)
1 egg beaten with a pinch of salt

1. Combine oil and lemon juice.  Toss with chicken breasts.  Season with salt and pepper.
2. Preheat broiler or use grill pan.  Broil breasts 5 minutes per side or until still slightly pink in centre.  Cool.  Cut into 1 1/2 inch dice and reserve.
3. Preheat oven to 375 F.
4. Place garlic in cold water, bring to boil and boil for 5 minutes.  Drain and peel garlic.  Reserve.
5. Cut dark green leaves from leeks and discard.  Wash leeks well and slice into 1/2 inch sections.
6. Heat butter in skillet on medium heat.  Add leeks and garlic and saute for about 3 minutes or until leeks soften.  Stir in flour and cook until pale gold about 4 minutes, adding more butter if needed.  Stir in chicken stock, tarragon, lemon juice and rind.  Bring to boil.  Add cream, reduce heat and simmer for 5 minutes or until thick and glossy.  Season well with salt and pepper. 
7. Stir in green peas and chicken.  Place in a 6 cup baking dish or individual baking dishes.  Roll out pastry 1/4 inch thick to cover top of dish.  Cut a 1 inch strip from edges of pastry.  Brush edges of dish with water and lay strip around edges.  Brush with egg.  Lay remaining pastry on top.  sealing edges.  Cut a steam hole, decorate with any extra pastry cut in shapes, if desired.  Brush with egg.
8. Bake pie on middle shelf of oven for 30 to 35 minutes or until pastry is golden and mixture bubbles.

Serves 4

Cornstarch Pudding (Blanc Mange)

Talk about comfort food - here is a definite fav!

2 cups hot milk
1/2 to 2/3 cup sugar
3 1/2 to 4 tbsp cornstarch
1/8 tsp salt
1/4 cup cold milk
1/2 tsp vanilla
1 tbsp butter

Heat milk.  The use of a double boiler makes it easier to obtain a smooth product.

Mix well the sugar, cornstarch and salt; blend with a little of the cold milk to make a thin paste; be sure there is no unmixed cornstarch.

When milk is hot, stir in the smooth cornstarch mixture; continue to stir until there is no taste of raw starch and the mixture has thickened; cover and cook another 5 to 10 minutes.  Remove from heat, add vanilla and butter.

Cool by setting the pan in cold water and stirring occasionally, or by pouring the hot pudding into a bowl, covering tightly or placing a sheet of waxed paper on the surface of the pudding.  This will prevent skin forming as the pudding cools.


Chocolate Blanc Mange

Reduce cornstarch by 1/2 tbsp, increase sugar to 3/4 cup.  Mix 3 to 4 tbsp cocoa with sugar.

or

Melt one square unsweetened chocolate over hot water; add sugar;  add milk; reduce cornstarch by 1/2 tbsp, combine with salt and cold milk.  Finish as Cornstarch Pudding.