Tag Archives: flaky

Pie for a birthday dinner!

For a special day, a special dinner is required… so for this birthday dinner, a luxurious lobster pot pie was necessary!
Gorgeous chunks of succulent lobster meat were added to a creamy concoction of chicken stock, cognac, onion, fennel, corn, peas and parsley.
Nestled into a rustic, homemade and flaky crust, this beautiful delight was baked off for an hour until the crust was browned and the filling bubbly!
Once ready, a beautifully large helping of this gorgeous pie was served up with steam and all…

at a low simmer…
-R

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home cooked for hump day…

With hump day upon us, what better way to lift our spirits than with a super delicious, home cooked meal!
After a trip to my favorite specialty food market and a chat with the fish monger… turned out that he had just received a shipment of some gorgeous monkfish… so that is just what I planned my meal around.
Once home, I wrapped my succulent fish in a pancetta hug and let it chill out in the fridge until it was time to cook! No salt, no pepper… just the pancetta was needed to infuse this filet with all the flavor it needed.
To cook, a searing hot cast iron pan was lightly coated with olive oil and the fish gently placed into it and cooked for three minutes. A quick turn and then it was into the oven for ten minutes on 425… out came a perfectly cooked monkfish with crispy pancetta.
As a side to this meal, some beautifully roasted sweet potato to play against the saltiness of the pancetta.
Light and flaky, full of wondrous flavors… I definitely recommend getting your hands on monkfish [or other firm white fish] and giving this dish a whirl!

at a low simmer…
-R

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hot potato!

After another day of playing catch-up, I decided to make potatoes, stuffed chock-full of goodness as a dinner…
It all started with baking off four gorgeous potatoes… which once were cooked, had their flaky, fleshy interior scooped out and tossed with shredded cheddar, chopped chives and salt. Instead of using milk, I added creme fraiche to help smooth the filling all out!
After incorporating everything I refilled the empty little potato skin vessels, topped with more shredded cheddar and it was back into the oven until browned and bubbly…
Before plating, an additional sprinkle of chives for color and flavor and it was time to dive in! Creamy, slightly salty, gooey and just plain delightful… this was just what we needed to satisfy our bellies!

at a low simmer…
-R

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a pie doesn’t always have to be for dessert!

So a chicken pot pie seemed like a great warming meal to make tonight. Large chunks of chicken breast, diced carrots, chopped onions, peas, homemade chicken stock, salt, pepper, flour and puff pastry brought this dish together!
I started by roasting the chicken in the oven for about forty-five minutes. Once cool enough to handle, I removed the skin and then cut the chicken into decent, yet mouth-sized chunks. For the filling, onions were sautéed in some butter until softened. Then flour was rained in and stirred until completely smoothed out! Next, I added hot chicken stock and stirred continuously until thickened. From this point, the carrots, peas and chicken were added in and stirred until coated with this luxurious sauce..
The filling was then added into oven-safe bowls, topped off with puff pastry and brushed lightly with an egg wash to help everything brown beautifully while baking. Fresh ground pepper and fleur de sel offered a lovely final touch to the puff pastry!
After baking in the oven for about an hour, out came a piping hot, bubbling, golden pot of flaky delight… Lastly, it was time to crack into the top of the shell and scoop out the steaming hot, creamy filling and start to devour!
This was one satisfying meal, but I sure could have went for seconds…

at a low simmer…
-R

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