Beef-and-Vegetable Potpie with Cheddar Biscuits

This makes a lot! I made a 9x13 dish of it for dinner that night (with lots of leftovers) and filled two 8x8 pans with the rest to freeze. But I halved the biscuit recipe so I didn't freeze them. Instead I'll whip some up when it comes time to eat. I used ground venison because that's what I have. I substituted the peas with corn.

Food and Wine, November 2010

Active:45 minutes

Total: 1 hour 40 minutes

12 servings

2 sticks unsalted butter, chilled and cubed

1/4 cup canola oil

1 large Spanish onion, coarsely chopped

1 1/2 lbs carrots, peeled and cut into 1/2 inch pieces

1 1/2 lbs parsnips, peeled and cut into 1/2-inch pieces

salt and freshly ground pepper

3 lbs ground beef

1 tbsp chopped thyme

1 tbsp chopped rosemary

4 1/4 cups self-rising flour

5 1/3 cups milk

2 cups chicken stock or low-sodium broth

one 10-oz package frozen peas

6 oz sharp cheddar cheese, shredded (1 1/2 cups)

Preheat the oven to 450 and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips.

In a large pot, melt 4 tbsp of the butter in the oil. Add the onion, carrots and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the beef, thyme and rosemary and cook over moderately high heat, breaking up the meat with a spoon, until no trace of pink remains and any liquid has evaporated, 10 minutes. Stir in 1/4 cup of the flour and cook for 2 minutes. Stir in 3 cups of the milk and the stock and simmer until thickened, 5 minutes. Stir in the peas and season with salt and pepper. Transfer the mixture to two 9x13 inch baking dishes.

Put the remaining 4 cups of flour in a large bowl. Cut in the remaining 1 1/2 sticks of butter until the mixture resembles coarse meal. Add the cheddar. Stir in the remaining 2 1/3 cups of milk until a smooth dough forms. Using a 2 tbsp scoop, arrange 18 mounds of the biscuit dough on the filling in each baking dish.

Bake both potpies on the top rack of the oven for 40 minutes, until the filling is bubbling and the biscuits are cooked through. Turn on the broiler and broil for 1 minute or until the biscuits are golden. Let the potpies rest for 10 minutes before serving.

Spaghetti with Fresh Soppressata

Amazing! A great aroma to have coming from the kitchen. Make sure you start the day before you plan to eat. In my case, I started 2 days before since I made the sauce the day before we ate it. The sauce can be refrigerated for up to 4 days.

Food and Wine, November 2010

Active: 30 minutes

Total: 2 hours plus overnight marinating

6 Servings

4 garlic cloves

1 1/2 cups dry white wine

1 lb sweet Italian sausage, casings removed

1 tsp ground fennel

1/2 tsp coarsely ground black pepper

1/2 tsp crushed red pepper

1/4 cup extra-virgin olive oil

1 small onion, finely chopped

1 small carrot, finely chopped

1 celery rib, finely chopped

One 28-oz can plus one 14-oz can whole peeled tomatoes, crushed, with their liquid

Salt

1 lb spaghetti

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup chopped basil

1/4 cup chopped flat-leaf parsley

In a blender, puree the garlic with 1/3 cup of the white wine. Transfer the mixture to a medium bowl. Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic and refrigerate overnight.

In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over high heat, breaking up lumps with a spoon, until lightly browned, 6 to 7 minutes. Add the onion, carrot and celery and cook over high heat, stirring frequently, until softened, about 4 minutes. Add the remaining 1 cup of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.

In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss with the grated cheese, basil and parsley. Add the reserved cooking water and toss the pasta over moderately high heat, until nicely coated, about 2 minutes. Serve immediately.

Moroccan-Style Roast Chicken

A really easy, but tasty roast chicken recipe. The leftover honey butter was great on fresh bread and biscuits. I served it with Spiced Couscous with Raisins and Almonds and homemade applesauce.

Bon Appetit, October 2007

Prep: 15 minutes

Total: 1 hour 25 minutes

4 servings

1/4 cup (1/2 stick) unsalted butter, melted

1/4 cup honey

1 tsp ground cinnamon

1/4 tsp turmeric

1 4 3/4-to 5-lb whole chicken, rinsed, patted dry

Position rack in bottom third of oven; preheat to 400. Whisk butter, honey, cinnamon, and turmeric in small bowl. Season with salt and pepper. Transfer 1/4 cup honey butter to small bowl; reserve.

Place chicken on rack in roasting pan. Brush with some of remaining honey butter; sprinkle with salt and pepper. Roast chicken until thermometer inserted into thickest part of thigh registers 165 to 170, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes. Transfer to platter. Serve with reserved honey butter.

Spiced Couscous with Raisins and Almonds

This goes with the Moroccan-Style Roast Chicken. It makes way more than 4-6 servings in my opinion. There were 4 of us eating and we barely made a dent. I left out the saffron since I didn't have any.

Bon Appetit, October 2007

Prep: 20 minutes

Total: 30 minutes

4 to 6 Servings

2 cups hot water

3/4 cup raisins

4 tbsp (1/2 stick) butter, divided

3 tbsp dry white wine

1/2 tsp saffron threads

1 cup couscous

1 medium onion, chopped (about 1 1/2 cups)

3/4 cup sliced almonds, toasted

2 tsp ground cinnamon

Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tbsp butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.

Meanwhile, melt remaining 2 tbsp butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.

Mocha Mint Crisps

These would be good cookies to make at Christmas time with leftover candy canes. The balls spread out a lot and make a gingersnap type chocolate-mint cookie. Crunchy and chewy. I got about 6 dozen out of the recipe because you don't want them too big. They still made a slight imprint when I took them out of the oven. But I was afraid I'd overcook them over 10 minutes. They were a big hit at Travis' school.

Gifts from the Kitchen, pg 123

Makes about 4 dozen cookies

1 cup (2 sticks) butter or margarine, softened

1 cup sugar

1 egg

1/4 cup light corn syrup

1/4 tsp peppermint extract

1 tsp powdered instant coffee

1 tsp hot water

2 cups all-purpose flour

6 tbsp Hershey's Cocoa

2 tsp baking soda

1/4 tsp salt

Mocha Mint Sugar (recipe follows)

Beat butter and sugar in large bowl until fluffy. Add egg, corn syrup and peppermint extract; beat until well blended. Dissolve instant coffee in hot water; stir into butter mixture.

Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate dough until firm enough to shape into balls.

Heat oven to 350.

Shape dough into 1-inch balls. Roll balls in Mocha Mint Sugar. Place on ungreased cookie sheet, about 2 inches apart.

Bake 8 to 10 minutes or until no imprint remains when touched lightly. Cool slightly, remove from cookie sheet to wire rack. Cool completely.

Mocha Mint Sugar

Stir together 1/4 cup powdered sugar, 2 tbsp finely crushed hard peppermint candies (about 6 candies) and 1 1/2 tsp powdered instant coffee in small bowl.

Old-Fashioned Turkey Barley Soup

I made this with leftover chicken and the carcass after roasting a chicken earlier in the day. I'm going to include the original recipe with the variation that I made. Of course, I made it with chicken instead of turkey and it was only 6.5 lbs. I also switched out the peas with corn. It really had a nice bold flavor and is very hearty. I'm freezing half since it makes so much.

The Taste of Home Cookbook, pg 59

Servings: 22 (5 1/2 quarts)

1 leftover turkey carcass (from a 12-lb turkey)

5 quarts water

Soup:

3 cups cubed cooked turkey

1 can (28 oz) stewed tomatoes

1 large onion, chopped

2 large carrots, shredded

1 cup chopped celery

1 package (10 oz) frozen chopped spinach, thawed

3/4 cup fresh or frozen peas

3/4 cup uncooked long grain rice

4 chicken bouillon cubes

2 tsp salt

3/4 tsp pepper

1/2 tsp dried marjoram

1/2 tsp dried thyme

1. Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours.

2. Remove carcass and discard. Strain the broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight, then remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months.

3. For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender.

Variation: Turkey Barley Soup

Prepare stock as directed in steps 1 and 2 above. For soup, omit stewed tomatoes and rice. Bring stock to a boil; add 1 cup uncooked medium pearl barley. Reduce heat; cover and simmer for 30 minutes. Add remaining ingredients. Cook, uncovered, for 20-25 minutes or until barley and vegetables are tender.

Ultimate Grilled Cheese Sandwich

They weren't lying when they gave this sandwich the "Ultimate" title. It's basically the best grilled cheese and BLT sandwich together. Travis says that I can make this anytime I want to. I used homemade bread from the Perfect White Bread recipe. And instead of prosciutto, I used 4 slices of bacon. I used mozzarella cheese. One sandwich is very filling!

Bon Appetit, October 2006

2 Servings

Butter

4 slices country white sourdough bread, cut on deep diagonal into 1/3 inch thick slices (each about 7x3 1/2 inches)

4 thin slices prosciutto

8 large fresh basil leaves

8 1/4-inch thick slices young Asiago cheese or drained fresh mozzarella cheese

1/4 tsp dried crushed red pepper

2 tbsp olive oil

6 1/3-inch thick slices heirloom tomato (from about 1 large)

Preheat oven to 400. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.

Perfect White Bread

I just baked up two loaves of bread. I started the day before so I did the "Refrig-a-rise" method in the book which is to brush the dough with melted butter when you put it in the loaf pans. Cover loosely with plastic wrap and refrigerate for 3-24 hours. When you want to bake, take the pans out, uncover, and let sit for 20 minutes (while the oven is warming up). Pop any air bubbles and put in oven for 45 minutes. After 30 minutes, brush the tops again with butter.

Better Homes and Gardens

Homemade Bread Cookbook

pg 12.

2 loaves

5 3/4 to 6 1/4 cups all-purpose flour

1 package active dry yeast

2 1/4 cups milk

2 tbsp sugar

1 tbsp shortening

2 tsp salt

In large mixer bowl combine 2 1/2 cups of the flour and the yeast. In saucepan heat together milk, sugar, shortening, and salt just till warm, stirring constantly to melt shortening. Add to dry mixture in mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat the mixture 3 minutes at high speed.

By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead till smooth and elastic (8 to 10 minutes). Shape in a ball. Place dough in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double (about 1 1/4 hours). Punch dough down; turn out on lightly floured surface. Divide dough in 2 portions.

Shape each in a smooth ball; cover and let rest 10 minutes. Shape in loaves; place in two greased 8 1/2x4 1/2x2 1/2-inch loaf pans. Cover and let rise till double (45 to 60 minutes). Bake at 375 till done, about 45 minutes. If tops brown too fast, cover loosely with foil the last 15 minutes. Remove from pans; cool. Makes 2 loaves.

Sugar Pumpkin, Feta, and Cilantro Quesadillas

These were amazing! A great mix of flavors. Don't skip the lime, it adds a nice element. I used butternut squash instead of pumpkin. If cutting, boiling, and processing the pumpkin is too much, I would recommend buying a can of pure pumpkin. That would really make this a quick dinner. I prepared the squash the night before, so I didn't have to the evening we ate it. Use less jalapeno if you don't want too much heat.

Bon Appetit, October 2009

6 Servings

3 cups 1 1/2 inch cubes peeled seeded sugar pumpkin or butternut squash (from about half a 2-lb whole pumpkin)

1 finely chopped seeded jalapeno (about 2 tbsp)

12 8-inch diameter flour tortillas

10 oz feta cheese, crumbled

1 1/2 cups coarsely chopped fresh cilantro

2 limes, each cut into 6 wedges

Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeno; season with salt and pepper.

Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla.

Heat heavy large skillet over medium-high heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.

Three-Apple Applesauce

Nothing gets you in the fall mood than warm, home-made applesauce. I halved the recipe since I wasn't going to can it. Delicious! I would recommend cutting down on the sugar, it was pretty sweet.

Bon Appetit, October 2008

Makes 6 to 7 1-Pint Jars

2 cups water

1/2 cup lemon juice

3 lbs Fuji apples or other sweet-crisp apples

3 lbs Granny Smith apples or other tart apples

3 lbs Jonathan or Rome Beauty apples or other soft-textured apples

2 1/2 cups sugar

1 1/2 tsp coarse kosher salt

1/2 tsp ground cinnamon

1/2 tsp ground allspice

Combine 2 cups water and lemon juice in 10-to 12-quart stockpot. Peel, core, and cut apples into 3/4-inch pieces; mix pieces into lemon water as soon as apples are cut, to prevent browning. Add sugar, coarse salt, cinnamon, and allspice; stir over medium-high heat until sugar dissolves. Bring to boil; reduce heat, cover, and simmer until apples are soft and almost translucent, stirring frequently, about 20 minutes. Remove from heat. Using potato masher, mash apples to chunky consistency.

Ladle applesauce into hot clean 1-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 20 minutes. Cool jars completely. Store in cool dark place up to 1 year.

Spice-Roasted Chickpeas

This recipe goes with the Root Vegetable Tagine. It is also good enough to serve as a cocktail snack. In that case, I would double the recipe. I used 1/2 tsp ground cumin and coriander instead of grinding them myself. Be sure to dry the chickpeas thoroughly on paper towels so they get nice and crunchy.

Bon Appetit, October 2010

Prep: 20 minutes

Total: 55 minutes

Makes about 1 1/4 cups

3/4 tsp cumin seeds

3/4 tsp coriander seeds

1 15- to 15 1/2 oz chickpeas (garbanzo beans) drained, rinsed, well dried

1 tbsp extra virgin olive oil

pinch of cayenne pepper

coarse kosher salt

Preheat oven to 400. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly.

Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. Reheat in 400 oven until warm, about 5 minutes, before serving.

Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas

This was so good. I'll definitely make it again. I made it when my parents were visiting. Just let it keep simmering on the stove until you're ready to eat. Serve with couscous. I made it easier by using ground coriander and cumin instead of toasting the seeds and grinding them in a spice mill. I used about 1/4 tsp less than what was called for. I also left out the green olives and cilantro (because Mom doesn't like it). I used fresh mint instead of dried. I could only find vinegar packed-sun-dried tomatoes. It's probably not what they meant, but it seemed to work just fine. Don't worry about how salty the preserved lemon is, it'll be fine. Use the rind and all (just get rid of the seeds while you are chopping it up). Start early and chop everything first (unless you have help in the kitchen). See the recipe for Spice-Roasted Chickpeas for the garnish.

Bon Appetit, October 2010

Prep: 45 minutes

Total: 1 hour 45 minutes

6 Servings (or more)

1 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp caraway seeds

1/2 tsp dried crushed red pepper

1/4 tsp turmeric

4 1/2 tsp coarse kosher salt, divided

1 lemon, thinly sliced

1/2 cup fresh lemon juice

3 tbsp extra-virgin olive oil

1 1/2 cups chopped onion

3 garlic cloves, minced

1 1/2 tbsp tomato paste

1 1/4 cups 1/2 inch cubes peeled carrots

1 celery stalk, chopped

4 cups water

1 1/4 lbs red-skinned sweet potatoes (yams) peeled, cut into 1 inch cubes

1 lb turnips (about 2 medium), peeled, cut into 3/4 inch wedges

3/4 cup brine-cured green olives, pitted, coarsely chopped

1/4 cup sun-dried tomatoes (about 1 oz, not oil-packed), thinly sliced

1/4 cup chopped fresh Italian parsley

2 tbsp chopped dried mint

1 10-oz box plain couscous (cooked according to package directions)

Spice-Roasted Chickpeas (see recipe)

Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 tsp salt.

Mix lemon slices, lemon juice, and 4 tsp coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop. DO AHEAD Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature. Transfer preserved lemon to small bowl; cover and chill.

Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and saute until beginning to soften, about 5 minutes. Add toasted spiced blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun-dried tomatoes. Simmer with lid ajar until vegetables are tender, stirring occasionally, about 35 minutes. Stir in parsley, cilantro, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavors to blend.

Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.