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December 21, 2014March 21, 2015

Top Ten {Things I Love} :: Holiday 2014

These are a few of my favorite things…food, wine, cooking tools, home and barware, recipes, cookbooks, etc…just simply places and things I love that I think are notable and worth a big shout out for their awesomeness! And they make great gifts for the holidays as well..Happy Holidays everyone!

1. A Kitchen in France: A year of cooking in my farmhouse – cookbook by Mimi Thorisson

This is a gorgeous full color cookbook by Mimi Thorisson of Manger, one of my favorite food bloggers. It’s full of beautiful photos by her husband and lovely recipes from her farmhouse in France. Enough to make you want to quit your job and move there and bake tarts all day long.

Grab a copy on Amazon.com here.

2. West Elm Velvet, Metallic and Mongolian Lamb Pillows

These beautiful pillows by West Elm are a great gift idea for that person who has everything – a little indulgent, but so pretty and festive for the cold Winter months.

Pick up a few of these beauties online here.

3. English Toffee

English Toffee is one of those things I absolutely crave during the holidays! It’s rich, buttery, crunchy and chocolatey and makes the perfect gift, whether you make your own or get some pre-made it’s absolutely delicious and addicting. In fact, I’m planning to make some myself this year for stocking stuffers!

Here’s a great recipe for it on Food.com, or pick up a batch at Williams-Sonoma which comes in a festive holiday tin.

photo: Delicious as it Looks

4. Holiday Cocktail Party Collection – Mouth.com

Everyone loves a cocktail party but sometimes it’s more work than you expect it to be. Mouth.com, a specialty indie food store has a Holiday Cocktail Party set that has all the essentials packaged up by local food producers to get your holiday party in gear. It comes with a variety of cheeses, Ginger Caramels, Old Bay peanuts, Vanilla Pickled Cherries, Sesame Lavish Crackers, Dark Chocolates and more. YUM.

Pick one up online here, and check out their other fun collections while you’re at it!

5. Capiz Shell Beaded Table Linens – Neiman Marcus

Absolutely love these gorgeous Capiz shell beaded table linens by Kim Seybert at Neiman Marcus. It comes in a table runner and placemats with matching napkin rings. Festive enough to feast at Christmas like Queen Victoria. LOVE.

Get them online here.

6. Il Buco Vita

Il Buco Vita is a hidden gem, above the Il Buco Italian restaurant in NoHo NYC. It’s a showroom full of gorgeous handmade Italian and Mediterranean ceramics, linens, glassware, home furnishings and antiques that will make you swoon.

Visit their store online here and their showroom at 51 Bond Street, NYC

7. Swedish Meatballs

Swedish Meatballs are one of those appetizer dishes perfect for a holiday cocktail party. My Mom makes them every year for New Years Eve and I just can’t get enough of them. Try this recipe by BBCGoodFood, Bon Appetit or Food & Wine. For a cool twist, try this recipe for Nut-and-Seed Crusted Sausage Meatballs with Mustard Sauce. Totally indulgent and pure YUM.

8. Dorie Greenspan’s Golden Caramel and Chocolate Tart

I love making tarts during the holidays, especially luscious ones made with caramel and chocolate. Dorie’s has a simple recipe for making a perfect tart dough, and the filling is perfect too, with melted bittersweet chocolate lining the crust with a silky, creamy homemade golden caramel on top. Divine.

Get the recipe here

9. Foodie Dice and Mixology Dice

As foodies, I know we all love to cook. But sometimes we get stuck in a rut and need a boost for some new creative ideas for our cooking. Same goes for cocktails – we drink the same old thing and how fun would it be to toss a few dice and get some fresh ideas for your mixology? Check out the Foodie Dice and Mixology Dice – with just a simple toss, you’ll get suggestions for making your own fab creations with fresh ingredients and combinations of your own.

Get ’em online here.

10. Vintage Etched Champagne Flutes – Williams Sonoma

What kind of holiday celebration would it be without some bubbly? Get these gorgeous vintage etched champagne flutes from Williams-Sonoma for the party, and while you’re at it, don’t forget to pick up some bubbly to fill them with! If you’re in the mood to splurge, try a vintage 2004 Dom Perignon ($160), or try a Cremant de Bourgogne, a little less expensive than Champagne made in a Brut Rose, but just as tasty and bubbly ($24). Or try some sparkling wine (Blanc de Blancs) as an option- Gloria Ferrer has a great one from Sonoma CA.

December 20, 2014March 15, 2023

Buttery Maple-Mustard Chicken Thighs w/ Roasted Curry Cauliflower

One-pot savory dishes are one of those things I crave when it’s cold outside because it’s cozy and warming and just plain darn tasty and easy to make. I also love roasting veggies in the Winter because they’re no-fuss when I’m busy doing other things and don’t want to stand over a stove all day washing dishes for hours afterwards. (Can you tell I’m ready for a holiday vacation? lol)

This recipe for Maple-Mustard Chicken Thighs is a perfect one-pot dish with a buttery, sweet, tangy sauce made with maple syrup, Dijon mustard (Kozlik’s is my favorite!), garlic and some Indian hot red pepper and Tandoori spices (a great blend of coriander, cumin, paprika, garlic, ginger, cardamom and saffron).

It’s baked together into a big pot of savory goodness (in my new purple KitchenAid ceramic baking dish..which I LOVE!), served with some Roasted Curry Cauliflower tossed in olive oil, cumin, curry powder, and garlic salt. Super easy and super delicious. I got my Indian spices at Penzey’s at Grand Central Market in NYC and the Dekalb International Farmer’s Market in Atlanta GA, but you can find them in almost any gourmet spice store or market or online on Amazon.com.

Savor every buttery, spicy, tasty bite.

Happy Holidays! xo

Buttery Maple-Mustard Chicken Thighs w/ Roasted Curry Cauliflower

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 2-4

This is a savory Indian dish made with a buttery, maple-mustard sauce, served with roasted curry cauliflower with a hint of Tandoori spices and cumin.

Ingredients

Buttery Maple-Mustard Chicken Thighs:
8 tablespoons unsalted butter
1/2 cup maple syrup
1/4 cup Dijon mustard
1/4 teaspoon Indian red pepper
1/4 teaspoon garlic salt
1 teaspoon Tandoori spices
Freshly ground black pepper
1 - 1 1/2 pounds boneless chicken thighs
Roasted Curry Cauliflower:
4 tablespoons extra virgin olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon curry powder
1/2 teaspoon garlic salt
Dash of freshly ground black pepper
1 large head cauliflower, cut into florets
Non-stick cooking spray

Instructions

Buttery Maple-Mustard Chicken Thighs:
Preheat oven to 375 degrees.
Add butter (cut into pieces), maple syrup, mustard, red pepper, garlic salt, Tandoori spices and black pepper to a ceramic or glass baking dish and melt butter with spices for about 5-7 minutes. Remove dish from oven and whisk ingredients together.
Add chicken thighs to the baking dish, coating both sides of chicken with the buttery spicy sauce and bake in the oven for about 35-40 minutes, until chicken is cooked through.
Serve chicken hot, with additional sauce drizzled over, with a side of Roasted Curry Cauliflower (recipe follows).
Roasted Curry Cauliflower:
Combine olive oil, cumin, curry, garlic salt and black pepper in a large mixing bowl.
Wash and cut cauliflower into large florets and toss with olive oil and spice mixture, coating cauliflower evenly.
Spray a large baking sheet with non-stick cooking spray and arrange cauliflower in a single layer.
Roast at 375 degrees for about 45 minutes to an hour, until cauliflower is tender and browned. Toss the cauliflower occasionally while roasting to evenly brown.
Serve hot with Maple-Mustard Chicken and some extra sauce on top, if desired.

Notes

Maple-Mustard Chicken recipe adapted from Apricot Lane Farms.

https://www.theartfulgourmet.com/2014/12/buttery-maple-mustard-chicken-thighs-w-roasted-curry-cauliflower/

December 3, 2014March 15, 2023

Entertaining with Ease: Holiday Brunch Strata w/ Ham, Spinach and Cheese

The holidays are rapidly approaching, and that means plenty of parties, get-togethers and entertaining with family and friends which is why this is my favorite time of year! I always love to get together with friends and family and have a holiday brunch where we all bring a lovely dish, and sit around the table eating, drinking and talking for hours as we catch up on each other’s lives and laugh a little. That’s what the holidays are all about in my opinion. Sharing, laughing, loving, eating and drinking.

One of my favorite things to make for brunch is this Spinach, Ham and Cheese Strata, a delicious breakfast casserole, made with bread, milk, cheese, eggs, ham or bacon, and some fresh sautéed veggies all baked in to a big pot of goodness. It’s rich, creamy, hearty and incredibly delicious, a savory bread pudding, if you will – and a great way to use some of your leftover holiday ham, veggies and cheese! It goes great with a green salad, some fresh fruit and mimosas (and of course lots of coffee, tea and holiday pastries on the side!)

This recipe is really easy to make, especially with my amazing KitchenAid® Artisan® Series Stand Mixer. The best part about making a Strata is that you just throw all the wet ingredients and spices in the bowl of your stand mixer and whisk it all together on low speed for a few minutes to beat the eggs, milk and cheese together. Then you layer all the ingredients in the casserole dish the night before, allowing the bread to soak up all the luscious custard and flavors overnight, and then you just pop it in the oven and bake it in the morning. (And maybe even get to sleep in a little or go back to bed while it’s cooking!)

I used a French Bread Round Loaf, but you could also use whole wheat bread or croissants or Challah bread for a touch of sweetness. You can also substitute crumbled sausage, bacon or pancetta for the ham, and experiment with using some different cheeses if you like (I used shredded mozzarella, but any cheese that melts well like a Gruyere, Swiss or Cheddar will work great). You can also substitute broccoli or zucchini instead of spinach, or throw in some colorful peppers to add some extra color – the possibilities are endless, and all tasty using the same base recipe I created.

Entertaining with Ease: Holiday Brunch Strata w/ Ham, Spinach and Cheese

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 8

This is a lovely brunch casserole made with ham, spinach, cheese and french bread in an egg custard. Perfect for the holidays or Easter brunch!

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 medium sweet onion, diced
6 cups fresh baby spinach
3/4 lb. thinly sliced Virginia or Black Forest Ham
loaf of french bread, torn or cut into 1-inch cubes (about 7 cups)
3 cups cheese, shredded (Gruyère, Mozzarella, Cheddar)
9 large eggs
3 cups whole milk or cream
2 tablespoons Dijon mustard
1/8 teaspoon garlic powder
Kosher salt to taste
Black pepper to taste
Dash of cayenne

Instructions

Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray.
Heat the butter and olive oil in a large sauté pan over medium heat. Add the onion and season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add ham and cook for a few minutes, then add spinach until wilted.
Arrange 1/2 of the bread in the bottom of the baking dish, top with half of the cooked onion, spinach and ham mixture.Next sprinkle 1/2 of the shredded cheese on top. Repeat the layering one more time without cheese on top.
In a medium bowl, whisk together the eggs, milk, mustard, garlic powder, salt and pepper, cayenne.
Pour the custard evenly over the dish, pressing the bread down with a spatula to absorb the egg and milk mixture.
Sprinkle the remaining cheese on top and cover with a sheet of buttered parchment paper or foil. Refrigerate for 6-8 hours up to overnight.
Preheat the oven to 375 degrees F.
Bake the covered strata in the preheated oven for 30 to 35 minutes, or until the strata is cooked through and is brown around the edges.
To crisp and brown the top, remove the parchment or foil and turn on the broiler. Broil for about 3 minutes, just until the top is golden brown and cheese is bubbly.
Let rest for 10-15 minutes, then cut the strata into squares and serve hot.
Great with a green salad, fresh fruit and mimosas!

Other Brunch Casserole and Strata recipes you might enjoy:

Martha Stewart’s Fontina, Speck and Onion Strata

House Beautiful’s Strata Recipe

Southern Living’s Brie and Veggie Breakfast Strata

Taste of Home’s Brunch Strata Recipe

Williams-Sonoma Bagel Strata with Sausage and Spring Vegetables

November 23, 2014June 29, 2020

A Non-Traditional Thanksgiving Side: Fall Harvest Galette w/ Maple Sweet Potatoes, Caramelized Onions, Bacon & Gruyere

#Thanksgiving is one of my favorite holidays of the year, simply because it’s a time to spend with friends and family and a great excuse to gather around the table and celebrate our blessings with some delicious bountiful food!

Whenever I go home to cook with my family, my mom takes care of the turkey and dressing, my sister makes a dessert, and I am in charge of making all the delicious side dishes. We normally make the usual green bean or broccoli casserole, squash, Brussels sprouts and mashed potatoes, and have enough food to feed the entire neighborhood!

I recently got a gorgeous new KitchenAid® Artisan® Series Stand Mixer and decided I wanted to use it to make a non-traditional Thanksgiving side dish this year. The Stand Mixer comes in 30 vibrant colors (I got Grape – my favorite) and makes cooking for the holidays so much easier, especially when it comes to making pie, tart dough and sauces. It comes fitted with a ceramic flat beater, dough hook and a wire whisk, has 10 speeds, and also has a plastic one-piece pouring shield to help keep ingredients in place when you’re mixing. And I also got the new KitchenAid® Ceramic Bowl in white to replace the metal one, which is a great accompaniment. The KitchenAid® Stand Mixer also has plenty of cool attachments that are available including food grinders, ice cream and pasta makers, juicers and more!

Using my new #KitchenAid® Artisan Stand Mixer, I decided to make a beautiful Fall Harvest Galette, with roasted maple sweet potatoes, caramelized onions, crispy bacon, sage and Gruyere cheese. The pastry dough was made in my Stand Mixer in less than 10 minutes and came out perfectly. The galette has the delicious warm flavors of fall and it’s a lovely addition to the Thanksgiving table as a colorful, healthy side dish that will blow that green bean casserole away.

CLICK HERE TO SEE THE FULL POST WITH THE RECIPE AND MORE PHOTOS ON THE KITCHENAID BLOG!

November 18, 2014June 25, 2019

Luscious Brown Sugar Buttermilk Pie

This is a delicious, luscious custard pie that is one of my absolute favorite pies to make for the Thanksgiving holiday, and it is really simple to make.

The filling is made with buttermilk, vanilla, cinnamon, nutmeg and browned butter; it has a creamy consistency similar to pumpkin pie but without the pumpkin. It includes a simple recipe for a buttery homemade pie crust, but you can also use a store-bought frozen crust to save some time and effort (Pillsbury is great). Another option is to make the pie crust with whole wheat or buckwheat flour for a nuttier taste. Throw in a tablespoon of maple syrup and a dash of sea salt to the filling and sprinkle the pie with some large grain sugar to bring out the flavors even more. Then just top it with some bourbon vanilla ice cream or whipped cream and you’ve got yourself a prize for the table..it won’t last long, I promise.

Wishing you a fantastic Thanksgiving holiday…Enjoy 🙂

Make the crust

On a floured surface, roll out the dough to a 12 inch round.

Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.

Bake until edge is light golden brown about 15 minutes; remove parchment and weights.

Make the filling

In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk brown butter into buttermilk mixture.

Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.

Serves 8.

Luscious Brown Sugar Buttermilk Pie

Yield: 9

Serving Size: 1 slice

Ingredients

For the crust:
1 1/4 cups all-purpose flour
1 tsp sugar
1/4 tsp fine grain sea salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3-5 tbsp ice cold water
For the filling:
3 tbsp all-purpose flour
3 large eggs, plus 2 large egg yolks, lightly beaten
1 cup packed dark brown sugar
1 1/2 cups buttermilk, room temperature
zest of half a lemon
1/2 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp maple syrup (optional)
6 tbsp (3/4 stick) unsalted butter
large grain sugar for sprinkling (optional)

Instructions

Make the crust:
In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.
Preheat oven to 375 degrees.
On a floured surface, roll out the dough to a 12 inch round.
Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.
Bake until edge is light golden brown about 15 minutes; remove parchment and weights.
Make the filling:
In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture.
Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.

https://www.theartfulgourmet.com/2014/11/luscious-brown-sugar-buttermilk-pie-2/

November 10, 2014March 21, 2015

Savory Herb and Cheese Scone Calzones with Sausage, Veggies & Cheese on the KitchenAid blog!

Baked calzones are one of my favorite Italian dishes to make when I want an alternative to pizza or pasta. Calzones are savory turnovers filled with meat, veggies and cheese, baked into little pockets of tasty goodness, served with a side of fresh tomato sauce for dipping.

For a recent KitchenAid recipe challenge for the Kitchenthusiast blog, I made some delicious Savory Veggie and Cheese Scones Filled with More Cheese & Meat – stuffed, baked calzones, but made with an herb and cheese scone dough that is light and buttery and super tasty.

They are filled with tons of fresh veggies: tricolor peppers, onions, garlic and spinach with a little spicy Italian sausage and more cheese inside.

I made the scone dough with my new KitchenAid 11-cup Food Processor that I absolutely love – it does everything from making the dough, to chopping the veggies to shredding the cheese and making the homemade fresh tomato marinara sauce!

Check out the blog post and get the recipe and more photos here!

October 16, 2014November 29, 2020

Chicken Zucchini Wild Mushroom Farro Bake

Fall is here and all of a sudden the craving sets in – Comfort. Food. I love chicken casseroles with veggies and pasta and all that naughty creamy goodness. But I’ve been trying to cut down on sugar and white carbs lately so I thought I would make a healthier version of a chicken casserole to keep it light but satisfy my craving for a baked pot of goodness.

I used an Italian Farro that I had on hand with Porcini mushrooms, and mixed in some sautéed zucchini, garlic and minced onions with a lovely Basil olive oil I have from 7Barrels.com that gives a fresh, herby flavor to go with the nuttiness of the farro. Farro is an organic semi-pearled whole grain that cooks easily and is great in place of white rice or pasta in casseroles. The good news is it’s high in protein and fiber and also low gluten and has a low glycemic index too (plus it’s super tasty too!).

First I sautéed some garlic and dried onion in the olive oil and then added the farro to toast it slightly to bring out the nutty warm flavors before adding the water and Sazon seasoning to cook the farro until plump and slightly chewy.

Then I sautéed the zucchini with more Basil olive oil and garlic until it was lightly browned.

Next I sautéed some seasoned chicken breast in brown butter, and mixed the farro and zucchini mixture together with some grated Parmesan cheese.

After the chicken was lightly browned, I topped the farro and zucchini with the chicken breasts and drizzled a little bit of the brown butter on top and popped it in the oven for about 20-25 minutes until the casserole was baked through.

For finishing touches, I sprinkled some dried thyme, Wild Mushroom crystal sea salt, and some red pepper flakes on top.

The flavors are absolutely spectacular and it’s a healthy alternative to fat-laden creamy casseroles we’re use to. All it needs is a lovely dry white Italian wine (like a Pinot Grigio) to go with it and you’ve got a happy, Fall day. Enjoy.

Chicken Zucchini Wild Mushroom Farro Bake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4

Ingredients

Porcini Mushroom Farro:
1 tablespoon Basil Olive Oil (7 Barrels)
½ tablespoon minced garlic
1 teaspoon minced dried onion
1 9.1 oz package Tuscan Fields® Farro Ai Funghi
1 small packet of Sazon seasoning
3 cups water
½ teaspoon freshly ground black pepper
¼ teaspoon Italian herb seasoning
Sautéed Zucchini:
2 large zucchini, sliced in half lengthwise and cut into half moons
2 tablespoons Basil Olive Oil (7Barrels)
1 tablespoon minced garlic
Sautéed chicken:
3 large chicken breasts (approx. 1.75-2 pounds)
1 tablespoon seasoned salt or poultry seasoning (Instant Gourmet Original)
2 tablespoons unsalted butter
¼ cup grated Parmesan cheese
1 tablespoon Wild Mushroom crystal sea salt flakes (FalkSalt), for garnish
½ tablespoon dried thyme, for garnish
1 teaspoon dried red pepper flakes, for garnish

Instructions

Prepare the Mushroom Farro:
Preheat oven to 350 degrees.
Heat the olive oil in a large Dutch oven and sauté the minced garlic for 1-2 minutes over medium heat. Add the minced dried onion and farro, and sauté for another 3-5 minutes to toast the farro.
Add water and seasonings and bring to a boil. Reduce heat to a simmer and cook farro for about 18-20 minutes until farro is plump and slightly chewy.
Remove from heat and set aside.
Prepare the Zucchini:
Heat olive oil in a large sauté pan over medium high heat and sauté garlic for one minute (be careful not to burn). Add zucchini and sauté for another 5-7 minutes until soft and lightly browned. Remove from heat and set aside.
Saute the Chicken:
Thoroughly wash and pat dry chicken breasts, rub seasoning well on both sides of the chicken.
Reheat the large sauté pan over medium high heat, add butter and let melt and get slightly brown.
Add chicken breasts and cook for approximately 4-5 minutes total, turning once, until chicken is lightly browned. Remove from heat and set aside.
Prepare the casserole:
Place the cooked farro and zucchini in a ceramic casserole. Sprinkle Parmesan cheese into the mixture and stir together well.
Arrange the chicken breasts on top of the farro-zucchini-Parmesan mixture and drizzle some of the browned butter on top.
Bake the casserole at 350 degrees uncovered, for about 20-25 minutes until chicken is no longer pink and cooked through.
Garnish with Wild Mushroom crystal sea salt, dried thyme and red pepper flakes, and additional grated Parmesan cheese, if desired. Serve hot, with a green salad and a light, dry white wine such as Pinot Grigio.

https://www.theartfulgourmet.com/2014/10/chicken-zucchini-wild-mushroom-farro-bake/

September 7, 2014September 26, 2020

Luscious Lobster Pies

There’s nothing better in the Summer time than fresh seafood. Lobster is one of my favorites and an indulgence, at that. Lobster Rolls and Lobster Salad are great picnic and backyard BBQ dishes to serve a crowd. But once the end of Summer arrives, I start to crave some comfort food and one-pot dishes for the cooler days ahead.

This is a classic recipe for Maine Lobster Pie, something I made in a recent cooking class at the Institute of Culinary Education – it’s a luscious pie made with fresh Lobster meat, cream, sherry and butter (um, not diet-friendly!) topped with a buttery, crispy topping made of Ritz crackers, melted butter, Parmesan cheese and paprika. We made a bunch of pies in small ramekins for appetizers, but you could also make one big luscious pie in a medium pie dish and serve it as a main one-pot course with a salad and some rice or pasta on the side.

It’s perfect for entertaining guests during the holidays, or even just for a homey comforting dinner on a crisp Autumn night. Go on – indulge a little. I won’t tell anyone.

Luscious Lobster Pies

Yield: Makes 6 appetizer servings, or 1 whole pie.

Ingredients

Lobster Pie Filling
10 tablespoons butter (1 ¼ sticks), divided
½ cup good quality sherry
Meat from 2 cooked lobsters, cut into bite-sized pieces
2 tablespoons all-purpose flour
1 ½ cups half and half
4 egg yolks, beaten
Sea salt and freshly ground pepper, to taste
Topping
½ cup crushed Ritz crackers
½ teaspoon paprika
2 tablespoons grated Parmesan cheese
4 tablespoons melted butter
Fresh tarragon, chives or parsley, minced, for garnish

Instructions

Preheat oven to 325 degrees F.
Melt 4 tablespoons of the butter, add sherry and boil 1 minute.
Add lobster and remove from heat. In a medium saucepan, melt remaining butter. Add flour and cook, stirring, until mixture bubbles; cook at least 1 minute. Remove from heat.
Drain and reserve the sherry from the lobster meat, then slowly whisk sherry and half-and-half into the mixture until thoroughly blended. Return to heat and cook, stirring constantly, until sauce is smooth and thick. Season with salt and pepper, adjust to desired to taste.
Spoon 4 tablespoons of the sauce into a small bowl. Add beaten egg yolks, 1 at a time, stirring well after each addition.
Return egg mixture to sauce and mix well. Whisk constantly over low heat about 3 minutes; do not allow to boil, or the eggs will cook and get clumpy. Remove from heat and add lobster. Turn into four individual ramekins or a small, deep pie plate.
Combine topping ingredients, blend well and sprinkle over pies. Bake about 10 minutes to heat through and until the topping gets crunchy and golden brown. Garnish with some fresh tarragon, chives or parsley, if desired.
Makes 6 appetizer servings, or 1 medium pie.
Recipe adapted from Yankee Magazine

https://www.theartfulgourmet.com/2014/09/lobster-pie/

September 7, 2014December 10, 2022

Maine Wild Blueberry Pie

September is one of my favorite months – the weather is getting cooler, the leaves are turning color, and the breezy nights remind us that Summer is coming to an end with a bountiful harvest to come. I especially love the fruits and vegetables of late Summer/early Fall – especially Maine blueberries, which are primarily found in the Downeast areas of Bar Harbor where they grow wild. They are typically smaller than regular blueberries, giving them a high amount of antioxidants and other healthy nutrients, and have an intense sweet and tangy flavor. They also stay whole when you cook them, making them perfect for baking up a gorgeous berry pie. Although August is the peak season for picking them fresh, they can also be frozen (harvesters freeze them within 24 hours) so they are available year round – Wyman’s and Cascadian Farms are my favorite brands.

In a recent cooking class (that was centered around classic Summer foods of Maine, of course), we made a Wild Blueberry Pie with a gorgeous homemade piecrust with cut holes on top for venting the filling. We used frozen blueberries and thickened them up with a little ground tapioca and apple pectin to create a juicy sliceable filling, that wasn’t too loose and runny. The secret to a crispy piecrust is plenty of super cold butter with a small amount of vegetable shortening to crisp it up, and a touch of vodka for texture, making the crust light and flaky.

We also made a slew of other Maine-inspired dishes for our feast: Lobster Pie, Lobster Rolls, Fish Chowda, Summer Corn Pudding and Seaside Slaw, served with Blueberry Beer and some lovely cocktails – Tart Cherry and Blueberry Vodka Lemonade. I’m not sure I’m ready for Summer to be over yet, but these recipes I’ll be making all year around whenever I’m missing sunny skies and blue waters. Next year a Summer vacation on the Maine coast is definitely in order!

Maine Wild Blueberry Pie

Yield: Makes 1 pie, serving 6 to 8

Ingredients

Perfect Pie Dough
2 ½ cups unbleached all-purpose flour (12 ½ ounces), divided, plus more for work surface
1 teaspoon salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 ½ sticks), cut into ¼ inch slices
½ cup vegetable shortening, cold, cut into 4 pieces
¼ cup vodka, cold
¼ cup cold water
Wild Blueberry Filling
6 cups fresh wild blueberries (about 30 ounces), if using frozen, cook but do not mash the berries, as described below
1 Granny Smith apple, peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons of juice from 1 lemon
¾ cup sugar
2 tablespoons quick-cooking tapioca, ground in a clean spice grinder
Pinch table salt
2 tablespoons unsalted butter, cut into ¼ inch pieces
Egg wash; 1 large egg, lightly beaten with 1 teaspoon water

Instructions

Process 1 ½ cups flour, salt, and sugar in food processor until combined, about 2 (1 second) pulses. Add butter and shortening and process until a homogenous dough starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup of flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until it is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Remove 1 disk of dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to a 12-inch circle, about 1/8-inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhand on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 F.
Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times, to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduce to half (about 1 ½ cups), for 8 minutes. Let cool slightly.
Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca and salt, toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
Roll out second disk of dough on generously floured (up to ¼ cup) work surface to 11-inch circle, about 1/8-inch thick. Using a 1 ¼-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 ½ inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least ½-inch overhang on each side.
Using kitchen shears, trim bottom layer of overhanging dough, leaving ½-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 F and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve with vanilla ice cream or whipped cream.

https://www.theartfulgourmet.com/2014/09/maine-wild-blueberry-pie/

May 13, 2014March 6, 2020

Pie Party GE Potluck & a Potato, Bacon & Gruyere Pie w/ Shallots, Creme Fraiche & Fresh Herbs

I recently got invited to the Annual Pie Party GE Potluck with a group of food professionals from NYC, NJ and PA, and in order to attend you had to be a food professional and of course, bring a unique and delicious pie. Tickets to this awesome event were a hot commodity and sold out as always, so thanks to Harvard Common Press for releasing an extra ticket last minute me! I knew everyone would probably bring an array of sweet, and gooey pies and tarts – enough to make you swoon and pass out from a sugar coma.

I’m not really a huge sweets person so I decided to make a savory Potato, Bacon & Gruyere Pie with Shallots, Creme Fraiche & Fresh Herbs, which is really more like a tart or quiche, just to switch it up and bring something different to the party.

The 3 hour party had hundreds of gorgeous sweet and savory pies from food bloggers, writers, and local Chefs in the food industry, and was planned and hosted by Jackie Gordon aka The Diva That Ate New York and Ken Leung aka Hungry Rabbit at the gorgeous GE Monogram Design Center in NYC.

We had tons of fun meeting other foodies

and sampling the goods,

watched a cooking demo by Chef Tagere showing us how to make gorgeous handmade Empanadas,

and did lots and lots of eating

and drinking and mingling with some of the best foodies on the East Coast!

Our awesome sponsors of this amazing party were: OXO, Jarlsberg, Kerrygold, Dub Pies, Wusthof, Snapware, Woolwich Dairy and Anolon.

Plus we got some great swag bags full of goodies from our generous sponsors to take home with us to enjoy all the leftover pie for the next week.

Pie pans from Anolon, gorgeous knives from Wusthof, measuring spoons and a strawberry huller from OXO, a take home container by Snapware, a gorgeous Aussie Beef Pie from Dub Pies, mini Jarlsberg cheese and lots of beautiful creamy butter from Kerrygold USA.

All hail to the pie makers!

Now back to my pie. This is one of my favorite recipes ever. It has a delicious buttery crust with a savory filling of thinly sliced potatoes, crispy bacon, Gruyere cheese, sage, shallots and garlic, with a touch of cream and crème fraiche inside to make it extra creamy and give a nice sauce to envelop all those delicious potatoes. It’s then baked into a golden brown and topped with a dollop of crème fraiche, chopped Italian parsley, sea salt and freshly cracked black pepper for a finishing touch. It’s kind of like a big cheesy potato casserole you’d make for Thanksgiving dinner except it’s a pie. And who doesn’t love a good homemade fresh pie right out of the oven? I advise making two, though, (just double the pie filling recipe below) because this one will get snatched up quicker than you can grab your fork and say “pie”.

Potato, Bacon & Gruyere Pie w/ Shallots, Creme Fraiche & Fresh Herbs

Yield: 4-6

The pie has a delicious buttery crust with a handmade dough and a hearty filling of thinly sliced potatoes, crispy bacon, Gruyere cheese, sage, shallots and garlic, with a touch of cream and crème fraiche inside to make it extra creamy and give a nice sauce to envelop all those delicious potatoes. It’s then baked into a golden brown and topped with a dollop of crème fraiche, chopped Italian parsley, sea salt and freshly cracked black pepper for a finishing touch.

Ingredients

Pie Crust (For two 9-inch crusts):
2 1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup cold unsalted butter; cut into ½ inch cubes
6 tablespoons ice water
Potato Pie Filling (For one 9-inch Pie):
6 slices of bacon or pancetta
4 medium Russet potatoes, peeled and thinly sliced into 1/16”
2 shallots, peeled and minced
2-3 cloves garlic, minced
1-2 tablespoons fresh sage leaves, minced
¼ cup half and half
2 tablespoons crème fraiche
2 tablespoons olive oil
Sea salt
Freshly cracked black pepper
4 tablespoons crème fraiche (for garnish)
1-2 tablespoons fresh Italian parsley, chopped (for garnish)

Instructions

For the dough, mix the flour, sugar, and salt in a food processor. Add butter and pulse to mix until a coarse meal forms. Gradually add the ice water in until moist clumps form in the dough. Gather the dough and form into a ball. Divide in half and flatten into disks. Wrap each dough disk in plastic and chill it for at least one to two hours before rolling it out.
Preheat the oven to 375 degrees F.
Gently roll out the pie dough on a floured surface and place into a lightly greased nine-inch round pie dish. Trim and flute the edges, set aside.
Cook the bacon slices in a large sauté pan over medium heat until crispy and browned. Drain on paper towels, crumble into small pieces and set aside.
For the potato pie filling, peel and slice the potatoes thinly (about 1/16” rounds) with a mandolin or knife; chop shallots, garlic and sage leaves. Whisk two tablespoons of crème fraiche into the half and half in a small bowl.
Toss the sliced potatoes with a little bit of olive oil, salt and pepper. Layer 1/3 of the potatoes in the dish in a circular overlapping pattern, then sprinkle with 1/3 of the shallots, garlic, sage, Gruyere cheese, half and half/crème fraiche mixture, and crumbled bacon. Repeat 2-3 more layers until all of the potato mixture and fillings are inside the pie shell. Top the pie with a little extra shredded Gruyere cheese and olive oil.
Bake the pie for about 45 minutes until crust is golden brown and the cheese on top is melted and bubbly.
Cool the pie on a baking rack for about 5 minutes and then top with a dollop or two of more crème fraiche, chopped parsley, sea salt and pepper for garnish.

Notes

You can also substitute pancetta or ham for the bacon, and mix in some Swiss or Emmenthaler cheese to the Gruyere if you want to make it extra cheesy and melty. Play around with the herbs too – throw in a little rosemary or thyme if you like. This recipe makes two 9-inch piecrusts, so if you want to make two pies, just double the pie filling recipe.

https://www.theartfulgourmet.com/2014/05/pie-party-mania-potato-bacon-gruyere-pie/