savory pie

Easy as pie

sbradford — Thu, 27 Oct 2022 16:05:51 +0000

Easy as pie

November 1, 2022

Catherine Murray

Good Eats

Apple hand pies

Yield

12 Servings

Preparation time

30 minutes

Cooking time

25 minutes

Total time

55 minutes

Ingredients

3 cups tart apples (peeled and diced small)

1 tablespoon lemon juice

1⁄3 cup sugar

2 tablespoons cornstarch

1⁄2 teaspoon cinnamon

1⁄4 teaspoon nutmeg

Dash of salt

15 ounces refrigerated pie crust

1 egg yolk

2 tablespoons water

1 cup powdered sugar

2 tablespoons milk

Instructions

In a medium saucepan, toss together diced apples and lemon juice. In a small bowl, mix together sugar, cornstarch, cinnamon, nutmeg, and salt. Add sugar mixture to apples and cook over medium heat until it begins to bubble. Turn heat down to low and simmer 2 to 3 minutes as mixture thickens. Remove from heat and let cool completely.

Line two baking sheets with parchment paper. On a lightly floured surface, roll disks of pie dough out flat. With a 4-inch round cookie cutter, cut dough into circles. Mold scraps together and roll out to the same thickness. Cut more circles and repeat until all dough has been cut into circles and transferred to the parchment-lined sheets with a spatula.

In a small bowl, whisk egg yolk with water to create an egg wash. With a small spoon, place a small amount of the apple filling in the center of each dough circle. Lightly brush edges of dough with egg wash, then fold each circle over the filling, creating half-moons. Pinch the edges closed and crimp with a fork. Brush tops with egg wash. Transfer baking sheets to refrigerator for at least 15 minutes.

Preheat oven to 375 F. Remove baking sheets from fridge and cut a few small slits in the top of each hand pie to allow steam to vent. Bake 20 to 25 minutes, or until golden brown, switching racks halfway through. Let cool 10 minutes, then transfer to cooling racks. In a small bowl, whisk together powdered sugar and milk until smooth. Brush tops of pies with glaze and let set a few minutes before transferring to an airtight container. Pies keep for 2 days at room temperature or 4 days in the fridge. Makes approximately 12 hand pies.

Notes

Per serving: 275 calories, 9 grams fat (2 grams saturated fat), 18 milligrams cholesterol, 217 milligrams sodium, 48 grams total carbohydrates, 2 grams fiber, 2 grams protein.

Bananas foster cream pie

Yield

6 Servings

Preparation time

20 minutes

Cooking time

15 minutes

Passive Time

3 hours

Total time

3 hours, 35 minutes

Ingredients

1 blind-baked or graham cracker pie crust

1 cup packed dark brown sugar

1⁄2 teaspoon ground cinnamon

6 tablespoons unsalted butter (softened and cut into chunks)

4 large bananas (ripe but firm)

1⁄4 cup dark rum, plus one tablespoon (Myers's or Bacardi)

1 1⁄2 cups milk (2% or whole milk)

5 1⁄10 ounces package instant vanilla pudding

1 tablespoon cold water

1⁄2 teaspoon gelatin powder

1 1⁄2 cups heavy whipping cream

1 tablespoon sugar

1⁄2 teaspoon vanilla

Instructions

Have a blind-baked traditional pie crust or a graham cracker crust (which would add more sweetness to the pie) ready to go in a pie pan.

Begin by measuring out the brown sugar, cinnamon, softened butter, and rum. With peel still on, cut 3 bananas in half, then slice in half lengthwise, following the curve of the banana. Set aside. In a large, wide skillet (stainless steel is best), place brown sugar, then cinnamon, then butter. Turn stove to medium-high heat and slowly stir as the sugar and butter begin to melt. Stir constantly to prevent sugar from scorching, about 3 minutes. Carefully peel and add quartered bananas to skillet, curve-side down; cook another 3 to 4 minutes, spooning sauce over the bananas and moving them around a bit. Turn off heat and add 1/4 cup rum. Using a long lighter or kitchen torch, catch the rum on fire, swirling the pan constantly until the flames disappear, about 30 seconds. (If you’d rather not use fire, continue cooking another minute on the stove.) Remove from heat and let cool 10 minutes.

Meanwhile, place vanilla pudding mix in a medium bowl and whisk in milk until smooth. Let rest a few minutes to thicken. Using tongs or a wide spoon, line pie crust with the cooked bananas slice-side down. Stir remaining sauce to break up any sugar. Fill in any holes where you can see the crust with the sauce. Pour half of the remaining sauce in with the pudding, whisking until smooth, then spoon pudding mixture over the bananas in an even layer. Cover pie and refrigerate 3 hours. Transfer remaining sauce to a microwavable container with lid and refrigerate.

When ready to decorate and serve, place cold water in a small microwavable bowl and sprinkle gelatin powder over it. Let sit for 5 minutes, then microwave for 10 to 15 seconds until just melted. Using a stand mixer, beat heavy whipping cream, sugar, and vanilla on medium speed. When it begins to thicken, slowly drizzle in the melted gelatin and continue beating on medium-high until stiff peaks form. If desired, pour in tablespoon of rum and beat to incorporate. Slice remaining banana into ½-inch rounds.

Pull pie out of refrigerator and decorate with whipped cream and banana slices. Warm up remaining bananas foster sauce in microwave for 20 seconds or so and drizzle over top. Refrigerate for up to 3 days.

Notes

Per serving: 551 calories, 19 grams fat (4 grams saturated fat), 35 milligrams cholesterol, 438 milligrams sodium, 96 grams total carbohydrates, 4 grams fiber, 4 grams protein.

Overnight pan pizza pie

Yield

4 Servings

Preparation time

25 minutes

Cooking time

20 minutes

Passive Time

10 hours

Total time

10 hours, 45 minutes

Ingredients

2 1⁄2 cups bread flour (plus more for dusting)

2 teaspoons salt

1 teaspoon instant yeast

1 cup water (plus 3 tablespoons)

2 teaspoons olive oil (plus 2 to 4 tablespoons)

1 1⁄2 cups pizza sauce

2 cups shredded mozzarella (or other cheese of your choice)

Toppings of your choice

Instructions

In a 4-quart bowl (dough will need lots of room to rise), combine flour, salt, yeast, water, and 2 teaspoons olive oil. Mix with hands or a wooden spoon until no dry flour remains. Tightly cover bowl with plastic wrap so edges are sealed. Let rest 8 to 24 hours at a room temperature of between 65 and 75 F. Dough will rise significantly during this time. (If room temperature isn’t within this range, the time may need to shrink or expand to accommodate.)

Dust dough with flour and transfer to a floured surface. Split into two equal pieces. Take one of the pieces and tuck the dough underneath itself and rotate 5 to 10 times until it forms a smooth, tight ball. (Don’t knead or work the flour into the dough, just shape and tuck.) Repeat with other piece. At this point, you can refrigerate or freeze the dough for later use, or continue making the pizza. To store for later, seal in zipper bags, removing excess air. Once brought back to room temperature, continue the steps below.

Pour 1 to 2 tablespoons olive oil into the middle of two pans, then use each dough ball to spread and fully coat the surface of the pans with oil. With the open palm of your hand, press dough down, flattening it slightly. Cover tightly with plastic wrap and let dough sit at room temperature between 65 and 75 F for 2 hours. (At temperatures above or below this range, dough may rise faster or slower.)

After 2 hours, dough should be close to reaching the edges. Use your fingertips to press dough around until it reaches every corner. Pop any large bubbles you see. Small bubbles are fine to leave and some will pop naturally. Lift up edges of the dough to let any air bubbles escape from underneath.

Preheat oven to 550 F — this is not a misprint, the oven will be very hot! (If oven doesn’t reach 550 F, heat to 500 F and bake an extra 3 minutes.) With the back of a spoon, spread pizza sauce evenly across each dough, reaching all the way to the edges. Sprinkle cheese to the edges and add your preferred toppings.

Transfer one or both pans to the oven and bake 12 to 15 minutes, switching racks halfway through, until top is bubbly and bottom is crisp when lifted up with a thin spatula. Remove pizzas from oven and transfer to a cutting board for easy slicing. Serve immediately.

Notes

Toppings shown are pepperoni with basil and Greek feta and Kalamata olive with red onion, olive oil, and roasted garlic. Dough can be stored in the fridge for up to 3 days in a sealed zipper bag before baking, or in the freezer for a month. If baking both pizzas at the same time, you’ll need two 10-inch cast-iron skillets or cake pans. Nutritional info is based on a plain cheese pizza.

Per serving: 500 calories, 18 grams fat (4 grams saturated fat), 8 milligrams cholesterol, 1,595 milligrams sodium, 71 grams total carbohydrates, 4 grams fiber, 14 grams protein.

Rustic cottage pie

Yield

4 Servings

Preparation time

30 minutes

Cooking time

30 minutes

Total time

1 hour

Ingredients

2 pounds Yukon gold potatoes (cut into 1-inch chunks)

2 tablespoons salted butter

1 tablespoon olive oil

1 medium onion (diced)

2 large carrots (diced)

2 ribs celery (diced)

1 pound lean ground beef

1 tablespoon cornstarch

1 1⁄2 cups beef broth

3 cloves minced garlic

1 cup peas (or diced green beans)

1 cup corn

1 large tomato (diced)

2 cups chopped fresh spinach

2 tablespoons fresh sage (or 1 teaspoon dried)

1 tablespoon fresh thyme (or 1/2 teaspoon dried)

1⁄2 teaspoon each salt and pepper

Instructions

Summer or winter, fresh or frozen ingredients, this meal is sure to satisfy. Place diced potatoes in a large stockpot covered with water and boil 10 to 15 minutes, or until a fork can easily skewer a chunk of potato. Drain potatoes, place in a bowl with butter, and mash to desired texture. Cover and set aside.

Meanwhile, heat a large skillet over medium. Sauté onion, carrots, and celery in oil for 5 minutes. Add meat and crumble and cook until browned. Place cornstarch in a small bowl. Whisk in a little bit of the beef broth until a paste is formed, then whisk in the rest of the broth. Slowly pour into skillet with beef, add garlic, and continue cooking until sauce has thickened. Mix in peas, corn, tomatoes, spinach, sage, thyme, salt, and pepper.

Preheat oven to 375 F. Place meat mixture in the bottom of a deep pie dish, casserole dish, or cast-iron skillet. Spread out smooth, then spoon mashed potatoes all the way to the edges. Place pie in oven with a cookie sheet underneath for any bubbling liquids that may leak over the edge. Bake 25 to 30 minutes. Potatoes should be slightly browned.

Notes

Per serving: 577 calories, 18 grams fat (7 grams saturated fat), 117 milligrams cholesterol, 468 milligrams sodium, 60 grams total carbohydrates, 12 grams fiber, 45 grams protein.

Fish stories

aspecht — Tue, 23 Jun 2020 14:36:50 +0000

Fish stories

May 26, 2020

Catherine Murray

Good Eats

Featured Recipes:

Citrus-Glazed Salmon with Zucchini Noodles

Yield

4 servings

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Ingredients

16 ounces salmon fillets (about 1 1/2 inches thick)

1 tablespoon butter

2 tablespoons olive oil

2 large oranges

2 lemons (juiced)

4 tablespoons honey

2 tablespoons white vinegar

1 teaspoon ground mustard seed

1 tablespoon olive oil

1 1⁄2 pounds zucchini (spiraled to 1/4 inch thick)

3 garlic cloves (minced)

1⁄2 teaspoon salt

1⁄4 teaspoon crushed red pepper

1⁄4 teaspoon black pepper

1⁄4 cup minced flat-leaf parsley

Instructions

Rinse salmon and pat dry with a kitchen towel. Heat a skillet to medium-high and melt butter with 2 tablespoons of olive oil. Sear salmon skin side up for 3 to 4 minutes. Flip and sear 2 more minutes.

In a medium bowl, zest rind of one orange and squeeze out all the juice. Whisk in half the lemon juice, honey, vinegar, and ground mustard seed. Move salmon to the sides of the pan and pour the orange juice mixture around the salmon. Bring to a simmer until reduced to a nice syrup.

When salmon is almost finished, start preparing the zucchini noodles. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add zucchini noodles, garlic, salt, crushed red pepper, and black pepper, sautéing for 3 minutes. Add a few tablespoons water and heat another minute or so. Noodles should have the firmness of al dente pasta. Mix in parsley and the remaining half of the lemon juice.

When salmon is cooked to your liking, plate the zucchini noodles and top with salmon. Evenly pour sauce over the salmon and noodles. Cut second orange into thin slices, for garnish. Serve hot.

Notes

If your zucchini noodles or salmon are thinner or thicker than recommended, adjust cook time accordingly.

Per serving: 387 calories, 21 grams fat (5 grams saturated fat), 28 grams total carbohydrates, 2.5 grams fiber, 25 grams protein

Grilled Mahi-Mahi with Summer Corn Salsa

Yield

4 servings

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Ingredients

3 cups shredded red cabbage

1⁄4 cup sliced red onion

2 tablespoons diced jalapeño

1⁄4 cup apple cider vinegar

2 tablespoons olive oil

1 tablespoon sugar

1⁄2 teaspoon cumin

1⁄4 teaspoon salt

1 avocado (cut into small chunks)

2 limes

1⁄4 cup minced cilantro

4 ears of corn (shucked)

1 pound mahi-mahi fillets (1 inch thick)

1⁄2 teaspoon cumin

1⁄4 teaspoon ground cayenne

1⁄4 teaspoon salt

1⁄4 teaspoon black pepper

1 tablespoon olive oil

Instructions

In a bowl, toss cabbage, red onion, jalapeño, vinegar, 2 tablespoons olive oil, sugar, 1/2 teaspoon cumin, and 1/4 teaspoon salt.

In a separate bowl, lightly toss avocado, juice of one lime, and cilantro. Cover and place both bowls in fridge.

Preheat grill to high. Place corn on grill and cook, turning often until charred on all sides, about 10 minutes. Set aside to cool.

Gently pat fish fillets with a kitchen towel and sprinkle with 1/2 teaspoon cumin, cayenne, 1/4 teaspoon salt, and pepper. Brush fillets with 1 tablespoon olive oil. Place on grill until edges are opaque and the flesh releases easily, about 4 minutes per side. Let rest skin side up on a plate.

Cut corn kernels off the cob and mix into the avocado salsa. Cut second lime into wedges. Plate fish with the cabbage salad and corn/avocado salsa. Serve with lime wedges.

Notes

Catfish and halibut would make good substitutes for mahi-mahi in this recipe.

Per serving: 356 calories, 22 grams fat (4 grams saturated fat), 19 grams total carbohydrates, 6 grams fiber, 24 grams protein.

Pan-Fried Tilapia with Cannellini Beans and Swiss Chard

Yield

4 servings

Preparation time

10 minutes

Cooking time

15 minutes

Total time

25 minutes

Ingredients

1 bunch swiss chard

1 small yellow onion

2 tablespoons olive oil

2 garlic cloves (minced)

1⁄4 teaspoon smoked paprika

1⁄2 cup vegetable broth

1 pint cherry or grape tomatoes (cut in half)

2 15-ounce cans cannellini beans (drained and rinsed)

1 pound tilapia fillets

1⁄2 teaspoon garlic powder

1⁄2 teaspoon pepper

1⁄2 teaspoon salt

1⁄4 cup flour

Instructions

Dice chard stems and yellow onion. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Cook onion and chard stems for 5 minutes, until tender. Stir in garlic, smoked paprika, broth, and torn chard leaves, covering to simmer until leaves are wilted, about 2 minutes. Add cherry tomatoes and beans until heated through, 2 to 3 minutes. Keep burner on warm, stirring occasionally.

In a wide bowl, mix garlic powder, pepper, salt, and flour. Dust the fish in flour mixture. In a medium skillet, heat remaining olive oil on medium-high. Fry fish for 3 minutes on each side, until golden. Press down on edges of fillets so they cook evenly. Serve over beans and chard.

Notes

Rainbow trout, orange roughy, or flounder would work well as substitutes for the tilapia in this recipe. If fillets are thinner or thicker than recommended, adjust cook time accordingly.

Per serving: 375 calories, 10 grams fat (1.5 grams saturated fat), 40 grams total carbohydrates, 10 grams fiber, 34 grams protein.

Smoked Trout Fish Pies

Yield

4 servings

Preparation time

15 minutes

Cooking time

30 minutes

Total time

45 minutes

Ingredients

1⁄2 pound cod

2 cups milk

2 tablespoons butter

2 leeks (sliced thin)

3 tablespoons flour

1 tablespoon horseradish

1 cup frozen peas

1⁄4 cup chopped dill (set aside a few sprigs for garnish)

zest of 1 lemon

1⁄2 teaspoon salt

1⁄2 teaspoon black pepper

8 ounces boneless smoked trout

2 cups prepared and seasoned mashed potatoes

2 tablespoons melted butter

Instructions

Preheat oven to 400 F. In a medium saucepan, place cod and pour in milk. Slowly heat until milk is steaming and fish is poached, about 5 to 7 minutes. Remove cod and separate into small pieces, removing any skin. Set aside.

In a medium skillet, melt 2 tablespoons of butter. Add sliced leeks and sauté for about 5 minutes. Stir in flour for 1 minute, or until it begins to smell nutty. Gradually whisk in horseradish and milk from poaching. Continue to whisk as sauce thickens for a few minutes. Add peas, dill, lemon zest, salt, pepper, cod, and flaked smoked trout, stirring to combine. Divide into 4 individual ramekins.

Use a piping bag or spatula to spread mashed potatoes onto the top of each ramekin, then brush with melted butter. Place ramekins onto a baking sheet to avoid dripping and bake for 15 to 20 minutes, until golden and bubbling. Garnish with dill sprigs.

Notes

Per serving: 522 calories, 21 grams fat (10 grams saturated fat), 45 grams total carbohydrates, 4 grams fiber, 39 grams protein.