FROM THE COOKBOK SHELF
When we think of pie, most of us think of something sweet but there are also savory pies like Steak and Mushroom Pie from The Complete Book of Pies by Julie Hasson. Published by Robert Rose in 2008, The Complete Book of Pies includes 200 tantalizing recipes for classic fruit, cream and savory pies, crisps and crumbles plus tips and techniques that will make anyone a pie expert as well as tools and equipment and pantry ingredients for perfect pie making. There are even recipes for vegetarians and vegans.
I chose Steak and Mushroom Pie to share because I eat so much chicken these days that I do crave a change during the week.
STEAK AND MUSHROOM PIE
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon pepper, divided
- 1/4 teaspoon cayenne pepper
- 1 1/2 pounds beef sirloin, trimmed of fat and cut into 1/2-inch cubes
- 2 tablespoons butter, divided
- 1 tablespoon olive oil (I use light)
- 1 pound sliced mushrooms
- 1/2 cup diced shallots
- 1/2 teaspoon dried thyme
- 1 tablespoon brandy (optional)
- 2 cups beef stock
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1/2 (18 ounce) box frozen puff pastry, thawed (1 sheet)
- 1 egg yolk
In a resealable plastic bag, combine flour, salt, and 1/2 teaspoon of the pepper and cayenne. Add beef and toss until well coated. Reserve excess flour mixture and set aside. In a skillet, heat 1 tablespoon of the butter and oil over medium-high heat for 30 seconds. Add beef in batches and cook, stirring for 4 minutes per batch or just until browned, adding more oil if necessary. Transfer to plate. Add remaining butter to pan and add mushrooms. Cook, stirring for 5 minutes or until mushrooms begin to brown. Remove with a slotted spoon and set aside. Add shallots to pan, adding a bit more oil if necessary. Add thyme and remaining pepper and cook, stirring for 1 minute. Add reserved flour mixture and cook, stirring for 1 minute. Add brandy, if using, and cook until it evaporates. Add beef stock, scraping bits stuck to pan. Return beef and mushrooms to pan and stir well. Remove from heat and stir in parsley and Worcestershire sauce. Transfer to 10-inch pie plate. On lightly floured surface, roll out puff pastry into a circle about 11 inches in diameter and place over pie. Tuck overhang under the edge and flute. Place pie on baking sheet. In a small bowl, beat egg yolk with 1 teaspoon water. Brush pastry with mixture and using a sharp knife, cut 3 vents in the top to allow steam to escape. Bake in preheated 375° oven for 35 minutes or until mixture is hot and bubbling and top is golden brown. Recipe makes 6 servings.
Source: The Complete Book of Pies by Julie Hasson; published by Robert Rose, 2008, softback/$24.95.
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Also from Robert Rose is 200 Best Panini Recipes by Tiffany Collins, published in 2008. Many of you may not have a panini maker and if you don't, wrap a brick with heavy duty foil and use it as a pressing device. It's not favored by author Collins but it works and I've seen a foil-wrapped brick used on the Food Network.
Collins is a nationally recognized culinary professional and currently serves as a spokesperson for the Texas Beef Council.
200 Best Panini Recipes maximizes the options of the home panini press with creative recipes like Bacon, Tomato and Spinach Panini. The classic BLT is enhanced by replacing lettuce with spinach and adding a slice of provolone cheese.
BACON, TOMATO AND SPINACH PANINI
- 4 slices sourdough bread
- 1 tablespoon butter, melted
- 1 tablespoon mayonnaise
- 2 thin slices provolone cheese
- 6 slices thick-cut bacon, cooked crisp
- 4 thin slices tomato
- 1/2 cup baby spinach leaves
- Pinch salt (a pinch is about 1/8 teaspoon)
- Pinch of freshly ground pepper
Brush one side of each bread slice with butter. Place on work surface, buttered side down, and spread with mayonnaise. On bottom halves, evenly layer cheese, bacon, tomato and spinach. Sprinkle with salt and pepper. Cover with top halves and press gently to pack. Place sandwiches on preheated grill, close the top; and cook until golden brown, 3 to 4 minutes. Serve immediately. Recipe makes 2 sandwiches.
MARCH IS NATIONAL FROZEN FOOD MONTH
Mixed Vegetable Salad combines fresh and frozen vegetables. Here's a salad that keeps in the refrigerator for several days and during storage blends the flavors even more!
MIXED VEGETABLE SALAD
- 1 2-pound bag frozen mixed vegetables, cooked and well drained (do not over cook)
- 1 cup chopped celery
- 1/2 green bell pepper, chopped
- 1 cup chopped onion
Dressing: - 1/2 cup cider vinegar
- 1 1/2 teaspoons flour
- 1/4 cup sugar
- 1 teaspoon prepared mustard
Combine dressing ingredients and cook until thickened. Pour over mixed vegetables, celery, bell pepper and onion. Let stand in the refrigerator for a few days to season. |
