Pot Pies E-Book

• Herausgeber: CompanionHouse Books
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2014

Seitenzahl: 116

Beschreibung

From the editors of Hobby Farm Homes magazine, Pot Pies is a comfort-food feast for lovers of simple but delicious "eats." The humble pot pie cannot be beat for soul-warming winter fare, especially one that is crafted in your own kitchen. With its origins in England, the pot pie is not quite as American as apple pie, but it is the true melting pot of cuisines—adaptable, versatile, and often very surprising, as put forth in many recipes in this colorful book. In Pot Pies, editor Amy Hooper expands the traditional definition of a pot pie ("a mixture of meat and vegetables in a deep dish") to go beyond the usual savory blends and explores some nontraditional alternatives. Inside this book, readers will find forty-six original recipes, from the comfort-food classics, like chicken pot pie and (three versions of) shepherd's pie, to international variations, like Thai curried chicken pot pie and French Canadian Tourtière pot pie.With expert advice from Ashley English, author of A Year of Pies, Hooper's team of cooks and writers begin Pot Pies with some preliminary guidance for readers before they choose their fillings. The opening chapter, "Investing in Stocks," provides three foolproof recipes for rich, fortifying stocks (vegetable, chicken, and beef), followed by a chapter devoted to making the perfect, flaky, buttery crusts, the true secret to a great pot pie.The basic pot pies are described in the chapters "Poultry Pies" and "Meaty Pies," with recipes that are as innovative as they are easy to do. Six poultry recipes (including the perfect Thanksgiving pot pie and a delicious duck pot pie) and six beef recipes (including beef bourguignon pot pie, Reuben pot pie, and Italian sausage and potato pie) make for satisfying, inspiring reading and baking. For lucky seafood lovers, there are delicious recipes for lobster pot pie and salmon pot pie to be found in the "Seafood Pies" chapter.For brunch and breakfast fans, the book offers four terrific recipes, including sausage hash pot pie and smoked salmon, spinach, and potato pot pie, ideal for starting the day out right. For pot pie lovers on the run, there are two slow-cooker recipes, and for dessert lovers, there are four fun recipes that will keep you at the table for one last course (cranberry and white chocolate empanadas, anyone?).Pot Pies also offers ten special recipes for gluten-free, vegetarian, and vegan diets, such as chicken with rosemary and citrus for gluten-free dieters, BrocCauli-Cheddar pot pie for vegetarians, and savory tofu and potatoes for vegans. For pot pie lovers who wish to enjoy their favorite meal as the British do (aka pub food!), there's a fun chapter called "Hops and Harmony" devoted to pairing the perfect craft beers and ales with the pot pies of their liking. And finally, "For a Rainy Day" offers readers instructions for storing, freezing and reheating pot pies so that not a crumb of their perfect crust ever goes to waste!

Leseprobe

Pot Pies

Hobby Farm Home® Presents Volume 10K • 2013

Senior Associate Editor

Annika Small

Editor in Chief

Amy K. Hooper

Associate Art Director

Kari Keegan

Multimedia Production Coordinator

Leah Rosalez

Multimedia Production Manager

Jessica Jaensch

Contributing Photographers

Wendy Bedwell-Wilson, Ashley English, Kevin Fogle, Fiona Green, Daniel Johnson, Kyra Kirkwood, Patricia Lehnhardt, Rhoda Peacher, Alexander Small

Editorial, Production and Sales Office

3 Burroughs

Irvine CA 92618-2804

949-855-8822;

fax: [phone]

Sales Offices

500 N. Brand Blvd., Suite 600

Glendale CA 91203

213-385-2222;

fax: [phone]

477 Butterfield, Suite 200

Lombard IL 60148

630-515-9493;

fax: [phone]

POT PIES has been published by I-5 Publishing, 3 Burroughs, Irvine, CA 92618-2804. Corporate headquarters is located at 3 Burroughs, Irvine, CA 92618-2804.

MARK HARRIS, Chief Executive Officer; NICOLE FABIAN, Chief Financial Officer; JEFF SCHARF, Chief Sales Officer; JUNE KIKUCHI, Chief Content Officer; BETH FREEMAN REYNOLDS, Vice President, Consumer Marketing; MELISSA KAUFFMAN, Digital General Manager; LISA MACDONALD, Marketing Director; LAURIE PANAGGIO, Multimedia Production Director; CHRISTOPHER REGGIO, Book Division General Manager; CRAIG WISDA, Controller; CHARLES LEE, IT Director; CHERRI BUCHANAN, Human Resources Director; PAM THOMAS, Administration and Facility Director

Reasonable care in handling photographs and written submissions will be taken, but POT PIES assumes no responsibility for lost or damaged material. Copyright © 2013 by I-5 Publishing. All Rights Reserved. Reproduction of any material from this title in whole or in part is strictly prohibited unless expressly authorized by the publisher.

Registration Number: R126851765

Part of the Hobby Farm Home® Presents Series

Printed in the USA

editor’s note

Life Of Pie

BY ANNIKA SMALL

When we began planning which recipes to share with you, I found several definitions for the term “pot pie.” According to Merriam-Webster’s online dictionary, a pot pie is “a mixture of meat and vegetables that is covered in a layer of pastry and cooked in a deep dish.” Elinor Klivans, author of “Potpies: Yumminess in a Dish” (Chronicle Books), writes that pot pies’ “common thread is that they use simple cooking methods.” One of our frequent contributors, Cheryl Morrison, writes in her article on page 4 that most “pot pies have crusts that encase — or at least cover — stewlike fillings.”

Faced with these varied opinions, I wasn’t sure which recipes to include. Should they all include meat and vegetables? What about crust? Are pot pies main courses to be served only at lunch or dinner, or do people eat them at other times of the day? Can pot pies taste sweet — or just savory?

Ultimately, we decided to embrace nontraditional versions. We’ve included recipes for chicken (pages 23 and 26), turkey (pages 20 and 22), beef (page 30) and vegetable (page 41) pot pies — all of your favorite comfort-food classics. You’ll also find recipes for unusual pies, such as shepherd’s pie (page 28), five-cheese pizza pot pie (page 44), lobster pot pie (page 47), savory vegan pot pie with tofu and potatoes (page 56), breakfast-sausage-hash pot pie (page 63), apricot and almond baklava (page 78), and many more. Plus, we’ve got tips about pairing these dishes with beer (page 90).

One thing these recipes have in common besides their deliciousness: They all feature some sort of crust. (You’ll find recipes for that on page.) We’ll leave it to you to flip through the following pages and decide whether, in your opinion, that officially qualifies them as pot pies or not. Enjoy your “research”!

ALEXANDER SMALL

Pot Pies

Difficult to Define, Easy to Make

The humble pot pie comes filled with a fascinating history.

BY CHERYL MORRISON

Investing in Stocks

Prepare today for your pot-pie-making future with simple recipes for chicken, beef and vegetable stocks.

BY CHERYL MORRISON

Crust Recipes

Recipes for all-purpose pot-pie crust, whole-wheat pot-pie crust, cream biscuit pot-pie crust and rough puff pastry

BY SHARON KEBSCHULL BARRETT

Poultry Pies

Recipes for turkey mole pie, Thanksgiving turkey pot pie, chicken pot pie, duck pie, chicken curry pie with rice crust and Greek spinach chicken pie

BY PATRICIA LEHNHARDT

Meaty Pies

Recipes for shepherd’s pie, beef bourguignon pie, ham and broccoli pot pie with Cheddar topper, Italian sausage and potato pie with Parmesan drop biscuits, Philly cheese steak pies with caramelized onions and provolone sauce, and Reuben pie

BY PATRICIA LEHNHARDT

Veggie Pot Pies

Recipes for broccauli-Cheddar pot pie, rise ’n shine pot pie, everything-but-the-chicken pot pie, stuffin’ and peppers pot pie, sweet potato crunch pot pie and five-cheese pizza pot pie

BY SAMANTHA JOHNSON AND PAULETTE JOHNSON

Seafood Pies

Recipes for lobster pot pie for two and salmon pie

BY PATRICIA LEHNHARDT

Slow-cooker Recipes

Recipes for slow-cooker beef pot pie and tomatillo chicken pot pie

BY RHODA PEACHER

Vegan Pot Pies

Recipes for creamy cashew winter harvest and savory pot pie with tofu and potatoes

BY KYRA KIRKWOOD

Gluten-free Goodies

Recipes for gluten-free chicken pot pie with rosemary and citrus, and gluten-free shepherd’s pie with lamb and bacon

BY WENDY BEDWELL-WILSON

Breakfast Pies

Recipes for breakfast-sausage-hash pot pie; smoked salmon, spinach and potato pie; and apple and biscuit pot pie

BY ASHLEY ENGLISH

International Pies

Recipes for Thai curried chicken pot pie, layered chicken tamale pie, Greek spanakopita with sun-dried tomatoes, Scottish smoked salmon pasty, shepherd’s pie and French Canadian tourtière

BY FIONA GREEN

Sweet Treats

Recipes for cranberry and white chocolate empanadas, apricot and almond baklava, mini pluot and raspberry crumble pies, and amaretto-flavored peach and mango cobbler

BY FIONA GREEN

What Makes a Pot Pie Great?

You can perfect your pie with these pointers.

BY KRISTINA MERCEDES URQUHART

For a Rainy Day

Successfully store, freeze and reheat your homemade pot pies.

BY KEVIN FOGLE

Hops and Harmony

Pot pies and craft beers are a match made in heaven.

BY KEVIN FOGLE

Food for Thought

COVER IMAGE BY

bonchan/ Shutterstock

Difficult to Define, Easy to Make

The humble pot pie comes filled with a fascinating history.

BY CHERYL MORRISON

Pot-pie toppings aren’t limited to pie crust. Shepherd’s pie comes covered with mashed potatoes.

when you hear the term “pot pie,” you might have a specific dish in mind. For me, it’s the Pennsylvania-Dutch style of chicken pot pie that I grew up eating — tender chunks of chicken, potatoes, carrots and onion plus thick, chewy egg noodles in a silken broth seasoned with nothing more than salt and pepper.

My family’s chicken pot pie is cooked in a pot, and it does involve dough (for the noodles), but it is actually a stew rather than a pie. Other types of pot pies are not cooked in pots; instead, they are baked in pie pans, Dutch ovens or casserole dishes. If your definition of “pot pie” includes Mexican empanadas, Cornish pasties and other regional foods wrapped in or covered with pastry, then pot pies also can be baked on cookie sheets.

Except for the Pennsylvania-Dutch version, pot pies have crusts that encase — or at least coverstewlike fillings. The fillings usually combine vegetables — often root vegetables, such as onions, potatoes and carrots—with meat or fish. Some omit the vegetables, though, and some use only meat.

Pot-pie crust is usually made with flour, but the cooking website Epicurious.com features a recipe for halibut pot pie with a covering of mashed potatoes. If that dish qualifies as a pot pie, so does shepherd’s pie, which generally has a mashed-potato crust.

Frequent Fillings

Meat can include poultry, beef, lamb, pork and fish. The meat might be cooked before it goes into the pie — or it might not.

Pot pies generally are simple, although few are as simple as a recipe in my 60-year-old copy of “The Joy of Cooking” (Scribner) for “Canned Stew Pot Pie.” It calls for dumping a 20-ounce can of “stew: beef, lamb, etc.” into an ovenproof pot; covering it with pie dough, biscuit dough or slices of bread buttered on both sides; and baking it at 400 degrees Fahrenheit until the covering appears light brown. (Mercifully, the authors —Irma S. Rombauer and Marion Rombauer Becker — omitted this recipe from subsequent editions.)

A later edition of the same classic cookbook contains a chicken pot-pie recipe that starts with stewing a whole chicken and making 3 cups of gravy. The meat and gravy go into a baking dish. You then make a batter of flour, eggs, milk, salt, baking powder and butter; pour the batter over the meat and gravy; and bake it at 375 degrees F until light brown. The recipe notes that the crust will “soak up quite a bit” of the gravy. “Some cooks,” it says, “prefer a biscuit pie crust top that is cut to fit the casserole, baked separately and adjusted while hot over the cooked chicken.”

Root vegetables — including onions, potatoes and carrots — often play a starring role in vegetarian pot pies.

The term “pot pie” originated in England, where cooks baked meats in “coffins” that they formed by molding pastry to fit inside a pot or pie pan.

Cut filling ingredients into bite-sized pieces before adding to a pot pie.

Rombauer and Becker also note that meat pies can be “an agreeable disposition of refrigerator accumulations.” Indeed, nearly any combination of vegetables — with or without leftover meat or fish — can be stirred with a little gravy or simple sauce, covered with pie dough, and baked into a tasty, nutritious dinner without much fuss.

American and English pot-pie recipes typically call for fillings seasoned with nothing stronger than mild herbs so the flavor comes mainly from the meat and vegetables themselves. Recipes from other locales are more apt to use spices and other ingredients with stronger flavors. The sfeeha (Arabic meat pastry), for example, uses cinnamon and cardamom to season the lamb and tomato filling, which is baked in an open pastry. The seasonings in bstilla, a Moroccan pigeon pie, include saffron, ginger and allspice. Empanadas often contain chorizo, a sausage (usually pork) made with chili peppers that can be muy picante (very spicy!).

Varied as they are, pot pies do have at least two traits in common:

• Pot pies are savory, which distinguishes them from fruit pies, cream pies, turnovers and other sweet pastries.

• Their fillings consist of bite-sized pieces of meat, fish or vegetables — or vegetables combined with meat or fish — bathed in broth or gravy.

Cheryl Morrison splits her time between New York City and southern Vermont.

A miniature pot pie makes a delicious one-person meal.

From Rome to Mexico, via England

Pot pies of one kind or another have appeared on menus around the world for at least 2,000 years, taking on many shapes and flavors. Their popularity throughout America owes much to the British.

Banquet tables in the Roman Empire often featured pot pies. “Apicius: Cookery and Dining in Imperial Rome” (Dover Publications) contains a recipe for ham cooked with laurel leaves and figs and covered with a crust before baking. As the Romans expanded their empire to the north and east, they exported their taste for meat pies.

The rascally Romans sometimes baked pies containing live birds, which would fly out to startle dinner guests when the pies were cut. The Italians and British carried on with the joke. Iona and Peter Opie’s “The Oxford Dictionary of Nursery Rhymes” (Oxford University Press) cites a 16th century Italian cookbook that included instructions for making pies “so that birds may be alive in them and file out when it is cut up.” That cookbook was soon translated into English. Its presence in English kitchens suggests that “Sing a Song of Sixpence” — the nursery rhyme about “four and twenty blackbirds baked in a pie” so that “when the pie was opened the birds began to sing” — was no mere nonsense verse.

Meat pies became something of a fad among English gentry during the 16th century. One British food writer of that time remarked on the English preference for making them from venison. In her book “Pies: Recipes, History, Snippets” (Ebury Press), Joan Struthers says the term “humble pie” derives from a once-popular English dish made of umbles, a term for the innards of deer. The gentry feasted on pies made with the choicest deer flesh, and their servants tucked into pies made of umbles. Another popular British savory from bygone days was the eel pie.

The term “pot pie” originated in England, where cooks baked meats in “coffins” that they formed by molding pastry to fit inside a pot or pie pan.

At a tin mine in Cornwall, England, that I once visited, the tour guide talked about the Cornish pasty (pronounced pahs-tee) as a hand-held convenience food for miners in days past. Wives would bake the semicircular meat pies daily and lower them into the mineshafts at mealtime. The dough for pasty crust is folded over the filling to form a semicircle, with its edges pinched together to seal in the contents and create a thick, tough seam. Miners ate the pasties with their grimy hands, holding them by the seams to avoid soiling the tender part of the crust, and discarding the seams when they finished eating.

According to the tour guide, Mexicans began to make empanadas, which outwardly are nearly identical to pasties, after Cornishmen sailed to Mexico during the early 1800s to work in the mines. — C.M.

Cornish pasties look similar to empanadas and are filled with meat and vegetables.

Investing in Stocks

Prepare today for your pot-pie-making future with simple recipes for chicken, beef and vegetable stocks.

BY CHERYL MORRISON

vegetable,