Archive for the ‘pie’Category

London meat pie saves pretty penny at lunch

pie sign
I sometimes find myself doing business in big international cities where the cost of living far exceeds my budget. The challenge at lunch is to eat well without breaking the bank. In Paris that could be a croque monsieur or a sidewalk hot dog on a baguette. I’d opt for a square of pan pizza in Rome. My preference in Madrid is a thick wedge of tortilla española (Spanish potato-onion omelet) and a beer. In London (and many other British cities), the solution is a meat pie.

Back when Simple Simon met a pie man, a British meat pie cost a penny. In the cafe of a department store like Selfridges, Marks & Spencer, or John Lewis, a meat pie will now set you back about £10. That’s a bit over $12 at the current exchange rate. A meat pie is one of the cheapest full meals in London. As a general rule, they have a flaky crust filled with plenty of meat, vegetables, and thick gravy. On cold and rainy days (which are so rare in London, right?), they are gastronomic revelations that make a Yank sorry for every mean thing he’s ever said or thought about British food.

Outstanding meat pie spots


Not all department store pies are bargains, but the Welsh lamb shank pie in the Gallery restaurant at Fortnum & Mason (181 Piccadilly, London; +44 20.7734.8040; www.fortnumandmason.com) justifies its £19.50 price tag ($24). Deeply savory and encased in a delicate puff pastry crust, it is a very civilized way to partake of what is basically a workingman’s dish. You get to sit at a real table with linens and metal cutlery, after all.

eating in London pubFor a superb compromise between a humble pie and an exalted one, it’s hard to beat the Coal Hole (91-92 Strand, +44 20.7379.9883, nicholsonspubs.co.uk). This classic high street Victorian pub boasts a serious kitchen and a cellar full of cask ales. In the last year, Coal Hole has embraced a new culinary identity as a “speciality pie house.” That means the kitchen downstairs in the old coal cellar bakes a variety of meat pies, most of them selling for £12.75 to £13.95 ($15-$17). On my last visit, I enjoyed a beef and ale pie and a pint of ale. That’s another good thing about British gastronomy: a “pint” is 20 fluid ounces.

CHICKEN, LEEK, AND BACON PIE


homemade pieThis classic British meat pie is a distant cousin to an American chicken pot pie yet tastes completely different. This version can be made in a springform pan or in a souffle dish. It serves four with a salad. For less messy serving, prepare one day ahead and refrigerate. Remove pie whole from pan and cut into quarters. Reheat each quarter in a separate serving dish.

Ingredients

Pie crust
2 cups flour
10 tablespoons butter, chilled and diced
1 egg yolk
pinch salt
ice water

Filling
2 tablespoons butter
3/4 teaspoon olive oil
2 leeks, white only, thinly sliced
4 strips bacon, chopped in 1-inch pieces
2 cups diced roast chicken (about 12 oz.)
1/2 teaspoon dried thyme
6 tablespoons flour
1 cup chicken stock
1 cup milk
salt and pepper to taste

Directions

For crust
Place flour and butter in a food processor with steel blade. Process until mixture resembles breadcrumbs. Add egg yolk, a pinch of salt and just enough water just to bring dough together (about a tablespoon). Pulse until mixture comes together. Remove from food processor, roll into ball, and wrap in plastic wrap. Let rest for 30 minutes. (Refrigerate if kitchen is warm.)

For filling
Meanwhile, make the filling. Place butter and olive oil in a large frying pan over medium heat. Add leeks and cook until softened, about 2 minutes. Add bacon and continue cooking for 5 minutes. Stir in chicken and thyme,

Place flour in bowl. Slowly stir in chicken stock and whisk to dissolve. Stir in milk. Add mixture to pan with chicken, bacon, and leeks. Bring to a simmer, stirring continuously until sauce thickens. Set aside to cool.

Set oven to 400ºF.

Divide dough into four pieces. Combine three pieces and roll out to 11-inch circumference. Line 6-inch springform pan, draping extra dough over edge. Spoon the chicken and leek mixture into the pie case.

Roll out remaining dough into 7-inch circle. Lay on top of filling. Crimp the edges of the pie and place in the oven over a drip pan to bake until pastry is golden and crisp and filling is cooked through, about 30-35 minutes.

24

01 2017

Steak and Guinness Pie a pub standard

Steak and Guinness pie on the table
Pretty much wherever you go in Northern Ireland, chances are good that the pub has steak and Guinness pie on the menu. In recent years, many places have taken to plopping a piece of separately cooked puff pastry on top of the beef stew. This version is deliciously retrograde. It uses a classic butter pastry crust. The dish is traditional but every cook adds a personal touch. This version is adapted from several sources. Don’t be surprised by the inclusion of sharp cheddar cheese. It makes a real difference in the flavor and the crust.

STEAK AND GUINNESS PIE


Steak and Guinness pie servedServes 4

Ingredients


For Stew

4 tablespoons butter, divided
large red onion, chopped
6 cloves garlic, minced
3 carrots, peeled and chopped
3 ribs celery, chopped
8 oz. button mushrooms
2 pounds chuck shoulder or round, cut in bite-sized pieces
sea salt and freshly ground black pepper
2 tablespoons flour
1 teaspoon dried rosemary
3 cups (1 1/2 cans) Guinness or other stout
1 teaspoon Gravymaster
6 ounces coarsely grated sharp cheddar cheese, separated

For Pastry

1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) very cold butter, diced
ice water
1 egg yolk, lightly beaten

Directions

Preheat oven to 375ºF.

In Dutch oven or cast-iron chicken cooker, heat 2 tablespoons of butter over medium-low heat. Add onions and garlic. Sauté until soft.

Add rest of butter, carrots, celery, and mushrooms. Stirring frequently, cook over medium heat until mushrooms darken and mixture loses its moisture.

Season beef lightly with salt and pepper, then toss with flour. Add meat and rosemary to pan and cook over high heat for about 5 minutes, stirring often to keep from sticking.

Add sufficient Guinness to submerge the beef and vegetables. Cover pan and place in oven for 2 1/2 hours. Check periodically and stir. If mixture is thin at end of cooking, reduce the liquid on stove top. Fold in half the cheese.

While stew is cooking, start making pastry since it needs to chill for a few hours. Place flour, baking powder, and salt into food processor. Pulse to blend. With motor running, add diced pieces of butter slowly. Process until mixture has the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Remove from food processor and wrap dough in plastic. Refrigerate for at least 2 hours.

When stew is done, spoon into souffle dish that is 2 inches deep and 8-inches in diameter. (An 8×8 baking pan can be substituted.) Sprinkle remaining cheese on top.

Remove dough from refrigerator and roll out to circle about 2 inches broader than circumference of cooking dish. Place dough over the stew and pinch the edges to seal. Make three wide slashes in top to vent. Paint the crust with egg yolk. Place dish on baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.

13

12 2016

Film Row gives a new twist on OKC fun

Film Exchange on Film Row in Oklahoma City
Hollywood met the High Plains in Oklahoma City as early as 1907. By the 1960s, literally hundreds of film exchanges operated in OKC as distribution points for almost every film studio in the U.S. Films fanned out to 37 cities from Film Row, until changes in movie technology changed the means of distribution. The heart of the current Film Row (www.filmrowokc.com) is the corner of Sheridan and Lee Avenues. Many old buildings remain, complete with ghost paintings of their studio names. The neighborhood has begun to emerge as a center for arts, entertainment, and dining.

A concert venue/dance club is rising behind the 21c Museum Hotel. Meanwhile, there’s plenty to entice, ranging from the main gallery of Individual Artists of Oklahoma (www.iaogallery.org) to the quirky coffee bar/art gallery/potting shed known as The Plant Shoppe (www.plantshoppe.com). Paramount Arts & Entertainment (www.theparamountokc.com) contains the bar and bistro Noir as well as a black-box theater used by contemporary drama companies. Its cinema shows movies on weekends in one of the original Paramount Studios screening rooms.

That Pie Truck on Film Row in Oklahoma City Only stretching about four blocks on Sheridan Avenue, Film Row is blocked off on the third Friday of the month for an event called Premiere. The main feature is a gathering of food trucks selling everything from barbecued brisket, pulled pork, and giant plates of nachos to bowls of vegan mac and cheese (made with cashew cheese) and green chile pork tacos. One truck serves only variations of s’mores and shaved ice with fresh fruit. No matter how enticing, save room for dessert from That Pie Truck (@thatpieplaceOK), the mobile variant of the brick-and-mortar bakery That Pie Place. We were so taken with the tequila key lime pie that we figured out how to make it at home.

TEQUILA LIME PIE


This variant of the time-honored condensed milk key lime pie comes out higher and a little lighter, thanks to the incorporation of some meringue into the custard. And because it is fully set by baking, it’s less likely than the original to weep or make the crust soggy. If you’re not a tequila drinker, you don’t have to buy a whole bottle to make the recipe. A standard nip provides just the right amount.

Tequila lime pieIngredients
14 oz. can of sweetened condensed milk
4 large egg yolks
zest of 2 limes
1/2 cup freshly squeezed lime juice
1/4 cup (50ml) gold tequila
2 large egg whites
1 tablespoon sugar
1 prepared graham cracker crust
sweetened whipped cream

Directions
Set oven at 325°F.

Place condensed milk in large bowl. Stir in egg yolks, lime zest, lime juice, and tequila.

In separate bowl, place egg whites and sugar. Whip with egg beater or electric mixer until soft peaks form.

Stir about a quarter of the meringue into the milk-egg-lime mix. Then fold in remaining meringue.

Pour mixture into prepared graham cracker crust. Place pie into preheated oven and bake for 25-30 minutes. When jostled, it should seem mostly set but jiggle a little in the middle. Top will be slightly dry and perhaps just beginning to brown.

Cool on rack, then chill for at least 2 hours. Serve with sweetened whipped cream.

08

09 2016