Ina Garten Vegetable Pot Pie (Barefoot Contessa)

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Ina Garten’s Vegetable Pot Pie is great (of course it is!) but the effort is more than a 45 minute prep session.  I have made a few changes to her original recipe.  I added some parsnips.  I skipped asparagus tips and instead added shiitake mushrooms.  I did not use Pernod (it is expensive, not something I keep on hand) and I don’t think the recipes suffers without it.   She recommends making this dish in four individual oven proof dishes.  For simplicity, I used one deep 8 x 8 rectangle baking dish.  I think a normal pyrex will work but you may not have room for all the filling.   If only serving this dish and your guests are hungry, the pie should feed around 4-5 people.

Ina says:   Prep: 45 minutes, Cook 1 hr 35 Minutes, Total Time 2 Hours 45 Minutes

Dishthistoday:  Impossible.  You will need more time for sure.

Prep: @ 85 minutes until the dish went into the oven and I work fast.  With slightly more efficiency, I believe I could have saved an additional 5-10 minutes mostly when cooking the potatoes.  Note I bought pre-prepped fresh squash.  This saved probably 10-15 minutes off the prep time.

In terms of difficulty, the non-pastry piece is time consuming but easy to follow and the filling is delicious.  The pastry portion is also not that difficult assuming you have a LARGE food processor and are used to making dough.

Ingredients

Pot Pie Filling

  • 12 tablespoons unsalted butter (1 1/2 sticks)
  • 2 cups sliced yellow onions (1 1/2 medium/large onions)
  • 1 fennel bulb
    • Remove a small top part of bulb like you would for an onion
    • Remove the stalk portions (not edible)
    • Cut bulb in half and remove the core
    • Slice up the rest of the bulb in thin small pieces
  • 1/2 cup all-purpose flour
  • 2 1/2 cups good chicken stock (use good boxed version)
  • 1 tablespoon Pernod (ok to skip)
  • Pinch saffron threads (best price Trader Joes or Costco Kirkland Brand)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons heavy cream
  • 1 1/2 cups large-diced potatoes (1/2 pound)
  • 1 1/2 cups shiitake mushrooms (vs her asparagus tips)
  • 1 1/2 cups peeled, 3/4-inch-diced carrots (3 carrots)
  • 1 1/2 cups peeled, 3/4 – inch – diced parsnips (2-3 parsnips)
  • 1 1/2 cups peeled, 3/4-inch-diced butternut squash (recommend buying already prepped)
  • 1 1/2 cups frozen small whole onions (1/2 pound)
  • Some frozen peas might make a good addition
  • 1/2 cup minced flat-leaf parsley

For the pastry:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening  (half hour prior to making dough – cut into small pieces and put in freezer with butter)
  • 1/4 pound cold unsalted butter, diced (half hour prior to making dough – cut into small pieces and put in freezer with shortening)
  • 1/2 to 2/3 cup ice water
  • 1 egg yolk (she includes the whites) beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper

Steps

Pre-Prep the dough so it can be ready when your filling is ready

  • Measuring the dry dough portions and set aside until ready
  • Fill a large glass of water and ice and let the cubes melt so the water is cold.  You can measure the right amount of water later
  • Cut the butter and margarine for the dough and set in a plastic bag and place in the freezer to get cold.

Begin the filling:

  • Fill a large pot of water with salt and start boiling it on medium so it is ready early. This is for potatoes, carrots, and parsnips.  If you have a pot with a fitted insert for things like pasta – use it when cooking these vegetables.  It is faster than fishing out the potato pieces once finished cooking.  I wasted a good five to ten minutes fishing out the potatoes.
  • Prep the potatoes, carrots, parsnips, squash (if you need to) and mushrooms (if using)
  • Cook the potatoes in boiling salted water for 10 minutes. Lift out potatoes and drain
  • NOTE YOU ARE USING THE SAME WATER FOR POTATOES FOR carrots, parsnips and squash (see a few steps lower)
  • Once the potatoes start cooking –
  • Use a very large pan with high straight sides or another large pot for the filling
    • Melt the butter.
    • Add the onions and fennel and saute until translucent, 8 to 13 minutes.  Add mushrooms for 2-4 minutes.
    • Now begin making your pastry dough * *  (you have ten minutes while the potatoes finish and the onions and fennel are cooking.  Make sure to occasionally stir the onions and fennel and add the mushrooms near the end while making the dough)
    • Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally.
    • Slowly add the stock, Pernod (if using), saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally.
    • Add the heavy cream and season to taste. The sauce should be highly seasoned.
    • Continuing cooking your vegetables in the water you used for the potatoes as needed
      • Carrots, parsnips, and squash together for five to seven minutes
      • Drain well.
    • Add the potatoes, mixed vegetables, frozen pearl onions, (peas if using) and parsley to the sauce and mix well.

** Making the Pastry Dough

  •  For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the VERY COLD shortening and butter and mix quickly with your fingers until each piece is coated with flour.
  • Pulse 10-20 times, or until the fat is the size of peas.
  • With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.   This took less than 2 minutes for the ball to form
  • Dump the dough out onto a floured board and knead quickly into a ball.
  • Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.Preheat the oven to 375 degrees F.

Putting it all together …

  • Move the filling to your cooking dish.
  • Brush the outside edges of cooking dish with the egg wash
  • Place the dough on top.
  • Trim 1/2-inch larger
  • Crimp the dough to fold over the sides, pressing it to make it stick with fork
  • Brush the dough with egg wash and make several thin slits in the top (7-10 slits).
  • Sprinkle with sea salt and cracked pepper.

Place on a baking sheet and bake for 1 hour (60 minutes), or until the top is golden brown and the filling is bubbling hot.

Getting ready

Leek Prep (whole leek, slice off top and bottom, slice in half and remove rough core, then diced)

Making the filling

Dough before adding water; dough ball, dough rolled out

Drained cooked vegetables

Pie before oven and after being cooked

Piece up close

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Original Recipe:

http://www.foodnetwork.com/recipes/ina-garten/vegetable-pot-pie-recipe.html

 

 

 

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Roasted Fresh Corn and Tomato Salsa

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This recipe makes about 3 cups and is best prepared a few hours in advance and chilled in the fridge.

Ingredients:

  • 2 fresh ears of corn (remove husks and as much silk as possible)
  • 1-2 tablespoons of unsalted butter melted
  • 2 large ripe tomatoes – cut in quarters, remove as much seeds as possible and tough core, then slice in small pieces around a 1/4 inch pieces
  • 1/4 small red onion –  diced very fine pieces
  • 1/2 jalapeno pepper – remove the seeds and ribs, then dice very fine pieces
  • 1 garlic clove – peeled and finely chopped or use a tiny bit of crushed garlic from a jar
  • 1/3 cup cilantro leaves (fresh) –  diced in small pieces
  • 1/4 cup of black beans – rinsed and drained well from can
  • 1/2 ripe avocado – diced in small pieces
  • 1/2 lime – juiced into mixed ingredients at the end
  • sea salt and ground pepper to taste

Instructions:

  • Cook Corn
    • Pre-heat oven to broil
    • Line a rimmed cookie sheet with aluminum foil and then lay on a cooling rack on pan (ok to skip cooling rack but it does help the corn cook better)
    • Using a brush, coat the corn with butter
    • Lay corn on cooling rack if using
    • Place in oven on shelf about a third down from broil heating element for 20-25 minutes – turn every five minutes until corn is lightly brown.  Once corn is cool take a knife and remove corn from ear.
  • As corn is roasting place all the ingredients (but lime, salt and pepper) into a large bowl and stir
  • Then when ready add cooked corn, lime juice, and salt and pepper to taste stirring well all ingredients.
  • Cover bowl and place in refrigerator at least 30 minutes but preferably 2-3 hours before serving.

Serve with chips or turn into a meal over rice with some roasted shrimp or other protein.

Roasted Corn Before Cutting Off Cob

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Apple Date Kale Salad

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Hard to believe how good this salad is. I took this from the web but cannot find the original website.  It was served with a piece of salmon cooked in a frying pan.  To save on the calories, I lightly oil the fish, added a fish rub and baked for about 15-20 minutes at 375 in my toaster if making just 1-2 pieces.  If 4 pieces I cook in my oven.

Salad – serves 4.

Ingredients:

3 tablespoons of fresh lemon juice (1-2 lemons)

2 tablespoons of good olive oil (for salad); more for oil if adding fish.

1/4 teaspoon Kosher salt

1 large bunch of kale  1 large bunch,  wash & remove the center rib and slice thinly the leaves

1/4 cup of dates (small dice)

1 honey crisp apple (very small dice) – I like to peel my apple.

1/4 cup finely grated pecorino cheese

3 tablespoons toasted slivered almonds.  I toasted these for 2 minutes on a piece of foil in my toaster.

Fresh ground black pepper.

Directions:

Whisk/shake lemon juice, 2 tablespoons of olive oil, salt in a jar.

Pour over kale, toss, and let stand for 10 minutes

As kale is marinating, dice your figs and apples.

Add fruit, grated cheese, and almonds to kale.

Season with pepper, toss well, and let sit a few more minutes before serving.

Serve over salmon or serve just the salad.

 

Salmon:

4   5-6 oz pieces of salmon good cut

1 tablespoon of oil

fish rub or just use salt and pepper

Preheat oven or toaster to 375.

Spread oil and rub on fish.

Bake 15-20 minutes until desired doneness.

 

 

Ina Garten’s / Barefoot Contessa Company Pot Roast

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Tips:

If you are looking for a pot roast and have about a half hour to invest in preparation, Ina’s version is delicious.  Her directions list 20 minutes of prep time.  That is too short to clean and dice all items and sear your meat.  Total cooking time is about 3 1/2 hours, in addition to the 30 minutes of prep.  If you are not serving right away leave the completed stew in a slow cooker on warm setting.  Freeze in small portion any leftovers.  I made this entire dish in my Williams-Sonoma All-Clad Deluxe Slow Cooker (with Cast-Aluminum Insert 7 quart) even though the dish was not cooked in a slow cooker manner. This slow cooker can sear your meat on the stove top and then go into the oven.    I made one addition.  I added diced potatoes after 90 minutes of initial cooking at the higher temperature.  I made one deletion, skipping the Cognac because we did not have any.  The sauce has such a complete taste,  I am not sure it matters.   Note: I did use most of the amount of salt and pepper recommended despite seeming high.  I would not drop the amounts below much,  unless salt intake must be closely watched.  The dish once done is not salty nor too peppery.  I do not have a sense for how many servings this dish made because we froze a lot.  My best guess would be there is enough for 8-10 people easily.

Ingredients:

1 (4 to 5-pound*) prime boneless beef chuck roast, tied  (I cooked mine untied)

* I also used two ” 2  1/2 ” pound pieces given one large option was not available

Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4-5 carrots)
2 cups chopped yellow onions (2 small onions or 1 large)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)

4 small white potatoes cleaned and diced (peeling not necessary)
5 large garlic cloves, peeled and crushed
2 cups good red wine
2 tablespoons Cognac or brandy (I skipped)
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock
1 chicken bouillon cube
3 branches fresh thyme **
2 branches fresh rosemary **
1 tablespoon unsalted butter, at room temperature

**I used a combo herb packet for roasting a chicken which had a total of 4 herbs

Directions:
Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven (I used my slow cooker), heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.  If you are using 2 smaller pieces you likely will only need to sear on 2 sides not 4.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac (if using) and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot.

Put the roast back into the pot, bring to a boil, and cover.

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(Picture before being covered and placed into oven)

Place in the oven for 2 1/2 hours (if using potatoes add after 90 minutes and return meat to oven for another 1 hour at 325), until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F for about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast (if not already done so), and slice the meat. Serve warm with the sauce spooned over it.

Other Photos

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Meat seasoned but raw above

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Meat seared above

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Raw vegetables diced excluding potatoes above

 

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Fresh herbs tied with kitchen string above

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Vegetables (excluding potatoes) tender not browned (above)

Read more at: http://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe.print.html?oc=linkback

 

Tasty Honey Mango Grilled Salmon Recipe

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TIME:  At least 2 1/2 Hours if using  wood planks.  However prep time is no more than 10 minutes plus watching the grill.  This is an easy recipe and the planks will add great flavor and texture on the bottom.  If not using the planks, you will at least need one hour of marinating time plus cooking time.

This recipe came from a friend’s wife and it is outstanding.

If using wood planks start soaking them now for at least 2 hours.  Less is a problem according to the fish mongers at Whole Foods.  My research on line and at looking at the planks toss them when done.  Trying to reuse is unlikely going to result in the same type of taste you are looking for from this recipe. 

The better the cut of salmon, obviously the better the outcome.  I will try to post the recipes for the corn soufflé (made by my brother-in-law if he will share it) and the steak by my husband.

Ingredients:

One 3.5 to 5.0 pound salmon fillet

4 generous tablespoons of honey

3 generous tablespoons of dijon mustard

1 tablespoon of course grain mustard

3 tablespoons fresh lemon juice (@ 1 1/2 lemons) plus additional whole lemon for slices when grilling.

3-4 tablespoons of fresh herbs of preference – recommend at least some dill and parsley.  Tarragon will work great too and/or try to buy a bundle of fresh herbs used for poultry roasting.  Remove all stems and chop fine.

1 fresh mango optional for bonus flavor – use about a half of mango cut into small chunks.

Directions:

Mix all the ingredients in the bowl until well blended and use half of it to brush over the salmon.

Marinate in the fridge at lest one hour (or longer).  The longer the better.

if using cedar planks but some lemon on the top of planks (that have soaked for at least 2 hours!) under the salmon.  Add additional lemon slices on top of fish if you want more lemon flavor.

Continue to use the marinade via brush method when grilling the salmon.

We grilled for about 20-25 minutes on a 350-375 temperature on the grill.  Doneness is a preference.  At 20-25 minutes your fish should be more on the done side.  Smaller cuts will likely take less time.

If there is any mustard sauce left over, you can heat on stove until bubbly an use to top the fish.

Simple Salmon with Brown Sugar Glaze served with Sweet Potatoes – Easy

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Ingredients:

2-4 pieces of 6 ounces of salmon fillets

Sauce sized for 4 portions
1/4 teaspoon of salt (adjusted for taste)
1/4 teaspoon of pepper (adjusted for taste)
3 tablespoons brown sugar (glaze)
1 tablespoon of low sodium soy (glaze)
4 teaspoons of grain or dijon mustard (glaze)
1 teaspoon of rice vinegar (glaze- try not to skip ingredient)

2-4 sweet potatoes scrubbed and dried
dash of olive oil

Directions:

For sweet potatoes preheat oven or toaster to 400

Prick dried potatoes with a fork in a few places for each potato

Rub a little bit of oil on each potato

Place on a tray or cookie sheet lined with aluminum foil

Loosely cover potatoes and rotate half way through for a total of 55-60 minutes.

These can be done successfully in a toaster in a small pyrex (just make sure to line with foil)

For salmon preheat oven or toaster to 425

Sliver with knife once or twice across short side about half way down fillet

Place in a foiled line baking pan and sprinkle with salt and pepper  (to your taste)

Bake uncovered at 425 for 10 minutes

In small pot prepare the sauce over medium low heat

Add all the ingredients brown sugar, soy, mustard, vinegar bringing to a boil (will happen quick in small pot)

Brush / pour sauce over fish.  Broil 6-8 inches from heat for 1-2 minutes.  Do not turn eye away while in the broiler.  Fish should fall apart when touched with a fork.