Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when, as here, you know you're going to dunk it in gravied juices till its luscious lightness has become deliciously, soggily heavy. I concede, however, that making and rolling out your own pastry is not necessarily the speediest option, so I use bought, all-butter ready-rolled puff pastry and feel fine about it. I make the pie even easier, by browning the chicken and making the sauce all in one go. And gold-crusted, welcoming pies for two people in half an hour is not bad going. Recipe posted by Nigella
4 1/2 c. sifted flour 2 1/2 tsp. salt 2 1/2 tsp. baking soda 1 c. shortening or 1 c. lard 3 eggs 3/4 c. milk 6 c. potatoes, diced 3 1/2 c. carrots or rutabaga, diced 1 c. onion, diced 1 1/2 lb. ground chuck or diced round Pepper to taste DOUGH: Sift dry ingredients into large bowl. Cut shortening into dry ingredients. Add milk to eggs to make 1 cup liquid.
Before last April, Alex Stupak was best known as the incredibly inventive pastry chef at wd-50, New York's molecular gastronomy standout and former pastry chef of Chicago's famed Alinea . But these days, the Massachusetts native has traded in liquid nitrogen for pork, lamb and chipotle shrimp -- at Empellón , his new Mexican joint in the West Village. When we caught up with Stupak, the first question we just had to ask was...
Posted March 13th, 2012 by TheFoodinmyBeard
The first time I tried sausage and cheese balls was a few years ago in Illinois when we were served these snacks at our church’s small group meeting. Although I loved them then, for some reason I never asked for the recipe (or maybe I did then forgot to actually follow up and get it). Thankfully, this last Christmas during our trip to Maryland, Ben’s mom had a stash of these in her freezer that I came across as I was looking for something to feed Judah for breakfast. I quickly grabbed a few, heated them in the microwave for less than 30 seconds, tasted them to make sure they were not too hot for Judah, and then immediately grabbed some more for myself! You can rest assured that I snatched the recipe from my mother in law.
Another Ghanaian meal that Afi taught me to make is the meat pie. Think Hot Pocket but healthier. Afi told me these are great to eat on the go because they are filling and no utensils are necessary. Meat Filling Ingredients: 1. meat, about 1/2 pound - any protein will do.
We are huge fans of tacos in our home. It’s kinda funny because if you ask my three year old what he wants for dinner he always says tacos. What’s not to love about tacos? We usually have tacos as a clever way to disguise leftovers.
For those of you who swoon over garlic twisty bread but can’t bring yourself to order whole pizza to make the delivery worthwhile, this one’s for you!