Cornish Pasties

 I would like to add the recipe for a properly made Pasty to the list of topics to avoid at all cost when in a social environment. I have many people get upset with me that I do not make pasties quite the way their mothers did by adding carrots, using sliced or cubed filling. Where the pastry is crimped doesn’t even register with me as an issue worthy of debate. I only care if it is flavorful, and I’ll be happy having it as a snack….. Then again the Cornish pasty is derived from Cornwall, England and the residents there don’t even agree on how to make a pasty so I don’t think the issue is ever going to be resolved.

I think of the pasty as a comfort food, and couldn’t care less if it is crimped on the top or the side. I don’t add carrots to mine, but I know many people do. I know the wives of many miners made them for their husbands to take to work. I know that some even added a sweet filling to a corner of the pasty so dessert and entrée could co-exist peacefully.  I know a bunch of people who live in Michigan, Minnesota, and Wisconsin not only eat them, but take them seriously enough to bend my ear about technique once they hear the word pasty.

When I make pasties I don’t even follow the recipe exactly as it is written below because I make dozens at a time.  I blanch my vegetables ahead of time, and fold them into my beef just before stuffing my pastry. Speaking of pastry, I use puff pastry for my pasties because I like the texture over the traditional crust. I cook my beef in a slow cooker for several hours with the herbs, spices and Demi-glace that make the pasties that leave my kitchen tender, and well-seasoned little bundles of Joy that I think you too will enjoy.

 

Ingredients

 

For the pastry:

 

Puff Pastry Sheets

-or-

10 ounces all-purpose flour, plus extra for dusting

pinch salt

5oz cold unsalted butter

cold water, to mix

For the filling:

 

1 teaspoon olive oil

12oz eye of round steak, cut into cubes

1 onion, finely chopped

1 medium potato, peeled and finely chopped

3 medium turnips, peeled and finely chopped

1(6oz) rutabaga, peeled and finely chopped

1 teaspoon Worcestershire sauce

½ teaspoon dried thyme

1 pinch ground mace

¼ cup demi-glace

Sea salt and ground white pepper

2 tablespoons water (optional)

1 egg, beaten, to glaze

HP brown sauce, to serve (optional)

Steps:

1. If making the pastry from scratch, sift the flour and salt into a bowl. Cut the butter into small pea sized pieces and add to the flour. Using your hands, rub the butter into the flour until the mixture resembles fine breadcrumbs.

2. Add a little cold water, a tablespoon at a time, until the butter and flour mixture begins to come together. Using your hands, bring the dough together into a ball, then wrap in cling film and place into the fridge to chill while you make the filling.

3. For the filling, heat a little oil in a non-stick pan. Place the beef into the pan and sear on all sides, then remove from the pan and set aside.

4. Add the onion to the pan (adding a little extra oil, if necessary) and cook over a medium heat for 5-6 minutes, or until soft.

5. Add the potato, rutabaga, turnips, Worcestershire sauce, demi-glace and dried thyme. Season the mixture well with mace, salt and ground white pepper and stir.

Cover with a lid and cook gently for 5-10 minutes, or until the vegetables are just tender. Add 2 tablespoons of water to the pan if the mixture becomes too dry.

6. Return the beef to the pan and stir well, then remove from the heat and leave to cool.

7. Preheat the oven to 400°F.

8. On a lightly floured surface, roll out the pastry to approximately 1/4 inch thick. Using an upturned saucer or small plate as a guide, cut out circles about 8 inches in diameter.

9. Place the filling in the center of each pastry circle. Brush the edges with beaten egg and fold the pastry over the filling to make a half-moon shape. Using your fingers, crimp the edges together to

Seal the dough, and prevent the filling from bursting out when baking.

10. Place the pasties onto a parchment lined sheet pan and brush with more beaten egg. Transfer to the oven and bake for 15-20 minutes, or until crisp and golden-brown.

11. Serve the pasties hot, with some brown sauce, or beef gravy.

Roasted Asparagus & Crab Bisque

Ingredients:

1 pound fresh asparagus, ends snapped

1 tablespoon olive oil

Sea salt

1/2 cup chicken or vegetable stock

2 cups half & half
2 tablespoons unsalted butter, melted
Freshly ground black pepper, to taste

8 ounces  fresh crab meat, picked

Fresh parsley, chopped

1/2 Cup shredded parmesan cheese, to thicken

Steps:

Preheat oven to 425° and arrange asparagus in a single layer on a rimmed baking
sheet. Drizzle with olive oil and sprinkle with up to 1 tablespoon coarse sea
salt and roast until just crisp-tender, 10 to 12 minutes. Remove the pan from
the oven and allow to cool until cool enough to handle.

Cut the asparagus into 1″ pieces reserving the tips. Place asparagus( not
tips) into the bowl of a food processor or a blender. Add the stock, melted
butter and salt and pepper and purée until smooth.

In a medium sauce pan, add puréed vegetable mixture, reserved asparagus tips
and half & half and cook over medium heat until bisque is heated through
(do not allow the mixture to come to the boil). Add parmesan cheese, and stir
to incorporate. Adjust seasoning and reserve for  service. Top each serving with 1 ounce of
crab and fresh herbs and serve immediately.

Blackened Redfish

We think this is one of the best ways to prepare fish, however a great deal of smoke is created during the cooking process. Please remember that it’s always a good idea to cook outdoors when preparing foods with “Blackening Spice”.

Ingredients:

1/4 Cup Amelia Island  Blackening Seasoning

12 oz. Unsalted Butter, melted

6 1⁄2″-thick 8-oz. skinless, boneless red drum, black

drum, or red snapper filets

Steps:

1.  Put 2 tablespoons of the butter into each of six small ramekins; set aside and keep warm. Put remaining butter into a wide, shallow dish. Dip each filet in melted  butter and place on a parchment paper–lined sheet tray. Dust each filet generously on both sides with spice mixture, pressing spices and herbs into fish with your hands. Pour remaining butter into a small bowl.

2.  Preheat oven to 200°. Turn on ventilation system and open windows.

3. Heat a large cast-iron skillet over high heat until white and ashy, 8–10 minutes. Carefully place seasoned  filets in pan. Stand back to avoid smoke and pour 1 tsp. of the remaining butter over each
filet.

4. Cook until bottom of each filet appears charred, about 2 minutes. Turn filets over and pour 1 tsp. butter over each. Continue cooking until fish is cooked through (time will vary according to heat of pan).

5. Transfer to a sheet tray on a rack and keep warm in oven.

6. Repeat cooking process with remaining fish and butter. Serve with reserved warm melted
butter.

SERVES 6

Carrot Cake Cookies

Makes
4-6 servings

Ingredients:

1 1/8 cups all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

4 ounces(1stick) unsalted butter, softened

1/3 cup plus 2 tablespoons packed light brown sugar

1/3 cup plus 2 tablespoons granulated sugar

1 large egg

½ teaspoon vanilla extract

1 cup coarsely grated carrots (2 medium)

1 cup walnuts, slightly broken

1/3 cup raisins

FILLING

1 cup cream cheese

1 tbsp honey

 

Steps:

1.Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

2.Butter 2 baking sheets, and set aside.

3.Mix together flour, cinnamon, baking soda, and salt in a bowl.

4.Beat together butter, sugars, egg, and vanilla in another bowl until pale and
fluffy.

5.Mix in carrots, nuts, and raisins; then add flour mixture to this and beat until just combined.

6.Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are
lightly browned and springy to the touch, 12 to 16 minutes total.

7.Cool cookies on sheets for 1 minute, then transfer cookies to racks to cool completely.

8.While cookies are baking, blend cream cheese and honey in a food processor until smooth.

9.Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Bronzed Salmon

Bronzed Salmon

Ingredients:

4 Salmon fillets (4 to 6 oz. each), fresh

1 Tablespoon Coconut, Olive, or Canola Oil

1 Tablespoon Kodiak Island Salmon Seasoning

1/4 Cup White Wine, Please use a good quality Chardonnay

2 Tablespoons Unsalted Butter, or Cocoa Butter(Food Grade Only)

chopped parsley, and fried leeks as garnish

Steps:

1. Rinse Salmon under cold water; pat dry with paper
   towel.
2. Heat a heavy nonstick skillet over medium-high
   heat. Brush both sides of salmon with oil, and season generously with Kodiak
   Island Seasoning.
3. Place Salmon filets in heated skillet and cook,
   uncovered, about 3 to 4 minutes, until golden brown. Shake pan occasionally to
   keep fish from sticking.
4. Turn Salmon over and cook, uncovered, 3-4 minutes
   or until golden brown. Cover pan tightly and reduce heat to medium. Cook for 1-2
   minutes; add the wine to pan.
5. Continue to cook, uncovered, an additional 1 to 2
   minutes, or just until fish is opaque throughout if you like your fish well
   done.
6. Remove from heat, add butter to your sauce, and
   swirl pan to incorporate .
7. Drizzle sauce over Salmon when serving.

Potatoes au Gratin

Serves: 8

Ingredients:

2 1/4 pounds russet potatoes, peeled and sliced 1/8 inch thick

2 cups whole milk

2 cups heavy cream

1/2 teaspoon sea salt

1/4 teaspoon white pepper, to taste

1 pinch ground nutmeg, to taste

6 ounces Gruyere cheese, shredded

4 ounces Parmesan cheese, shredded

3 ounces Italian breadcrumbs

3 ounces unsalted butter, melted

Steps:

1. Add the potatoes to the milk and bring to a boil. Simmer until the
   potatoes are just tender.
2. Add the cream to the potatoes and season the potatoes to taste
   with salt, pepper and nutmeg.
3. Layer the potatoes in a buttered baking dish, alternating them
   with the grated cheeses. Finished with cheese on top.
4. Mix the bread crumbs with melted butter, and sprinkle over the top
   of the potatoes.
5. Bake the potatoes in a 325°F oven, loosely covered, until the
   potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until
   the cheese is browned and the crust is formed.

Twice Baked Potatoes

10 each Russet potatoes

2 ounces unsalted butter

1/2 teaspoon sea salt

1/4 teaspoon ground white pepper

1 each egg yolk

1/2 cup heavy cream

2 ounces Parmesan cheese

1 teaspoon fresh parsley, minced

 

Steps:

1. Pierce the potatoes with the kitchen for corn knife. Bake in a
425°F oven for about one hour, or until very tender and cooked through.

 

2. Remove the tops of the potatoes by slicing them lengthwise.
Scoop out the potatoes centers, and reserve.

 

3. While the potatoes centers are still hot mix with the butter,
salt, and pepper. Fold in the egg yolk, hot cream, and minced parsley.

 

4. Pipe the potato mixture back into the skins using a pastry bag
with a large star shaped tip.

 

5. Sprinkle the potatoes with Parmesan cheese. Return them to the
oven and bake at 375°F until heated thoroughly and lightly brown on the tops.

Macaroni and Cheese Gratin

It’s ok to be proud of serving Macaroni & Cheese with dinner
again!!! Try this version with those Ribeye Steaks, or Grilled Chicken fresh
from the grill.

Ingredients:

3 quarts whole milk

4 garlic cloves, lightly crushed

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

3/4 cup heavy cream

3/4 pound dried macaroni pasta

1/2 cup grated Gruyere cheese

1/2 cup extra sharp cheddar cheese

2 tablespoons chives, minced

1 pound ice cubes (two trays)

fine sea salt, as needed

freshly ground white pepper, to taste

grated nutmeg, to taste

Steps:

1. In a large saucepan, heat the milk and garlic over high heat until
   small bubbles appear around the edges. Remove from heat, cover, and let steep
   for 10 minutes. Remove and discard the garlic.
2. Measure out 1 cup milk and reserve; set aside the remaining milk
   until you’re ready to cook the pot.
3. In a small saucepan, melt the butter over medium heat. Whisk in
   the flour and cook, stirring constantly without browning, for one minute.
   Remove from the heat and gradually whisk in the reserve 1 cup milk, stirring
   constantly, until the sauce is completely smooth.
4. Season sauce with a large pinch of salt and generous amounts of
   white pepper and nutmeg. Return the pan to low heat and cook the sauce,
   whisking constantly, until thick, about five minutes.
5. Remove from the heat, let cool slightly, and stir in the heavy
   cream. Season with salt.
6. Preheat the oven to 450°. Butter a 9 x 13″ baking or gratin
   dish.
7. Add 1/4 cup salt to the remaining milk and bring to a simmer. Add
   the pasta and cook, stirring, over medium-high heat, so the milk is just
   simmering for about 10 minutes, or until the pasta is cooked al dente (slightly
   firm).
8. Remove from the heat and add ice cubes to stop the cooking. When
   all the ice cubes melted, draining apostate colander and transfer to a large
   bowl.
9. Add the sauce to the pasta and toss until it is coated evenly.
   Transfer the pasta mixture to the baking dish. Sprinkle the cheese over the top
   and bake for about 10 minutes, or until bubbling around the edges.

10. Turn on the
boiler and broil, rotating the dish, until the cheese is golden brown, 2 to 3
minutes.

11. Let the pasta
stand for five minutes, and season generously with white pepper, and garnish
with the chives. Serve hot.

Apple fritters- Buñuelos de Manzana

Serves: 8

The apples in these treats are slightly roasted, which gives them a wonderful flavor that contrasts nicely with the crispy texture of the batter. Use only a tart apple such as a Granny Smith or Crispin when making Fritters.

Ingredients:

2 Pounds Granny Smith Apples

1/4 Cup Unsalted Butter

2 Tablespoons Granulated Sugar

1 teaspoon freshly ground cinnamon

3 Tablespoons Brandy

Batter-

3 Eggs, at room temperature

3/4 cup Apple Cider or light beer

1/2 teaspoon salt

3 Tablespoons vegetable oil

1/2 Cups all-purpose flour

1 1/2 Tablespoons granulated sugar

Vegetable oil, for frying

Confectioners’ sugar, for dusting

Steps:

1. To prepare the apples, preheat the oven to 350°F. Lightly butter a baking sheet.
2. Peel and core the apples. Mix the sugar with the cinnamon and sprinkle on top of the apples. Drizzle the brandy all around and bake until the apples are tender but not mushy, about 25 minutes. You should be able to poke a knife through easily. Place on a wire rack and let cool completely, 30 to 40 minutes. Meanwhile prepare the batter.
3. To make the batter, separate the eggs, making sure you don’t get any of the yolks and the whites. Mix the yolks with the cider, salt, and vegetable oil. Gradually whisk in the flour by hand. In a separate bowl, whip the egg whites, and once they start to froth and thicken, add the sugar. Continue beating until glossy, stiff peaks are formed, 5 to 10 minutes total. Carefully fold into the egg yolk mixture. Set aside until the apples are cool. This mixture shouldn’t be prepared more than an hour before using.
4. Preheat your deep fryer, or pour the oil into a deep sided pan to a depth of about 2 inches and heat to 375°F. If you don’t have a thermometer, you can test the temperature by pouring a little batter into the oil; it should immediately bubble and puff. Dip the apples into the batter and lift to remove the excess. Slide into the hot oil, frying small batches until golden brown on both sides, about two minutes, then drain on paper bags or paper towels. Test the oil between batches, because the temperature may drop. Let cool for five minutes, sift confectioners’ sugar on top, and enjoy.

Mexican wedding cookies- Polvorones

It’s that time of year………………..

yield: two dozen

Ingredients:

1 1/2 cups unsalted butter, or 1 cup clarified butter

1 cup caster sugar

1 cup almond flour

2 cups all-purpose flour

1/2 teaspoon vanilla extract

sifted confectioners’ sugar, for dusting

Steps:

1. Clarify the butter by cutting into small pieces and melting in a saucepan over low heat. Skim off any foam and discard. Turn off the heat and allow to stand for five minutes, until the remaining milk solids synced to the bottom. Gently strain the butter, making sure not to include the solids.
2. Preheat the oven to 375°F
3. In a bowl, combine the clarified butter with sugar and refrigerate until it solidifies, approximately 30 minutes.
4. Remove the butter from the refrigerator and wit and a mixer until thickened, and frothy.
5. Gradually add the all-purpose flour using a spoon or spatula, then add the almond flour and vanilla. Need, in the bowl, using the palm of your hands until it just starts to come together.
6. Turn out onto a lightly floured surface and roll out to about 1 inch thick, making sure the crumbly dough stays together.
7. Using a cookie-cutter, cut out 2 inch circles, being gentle, as the dough is very fragile.
8. Place cookies on a baking sheet lined with a nonstick mat or parchment paper and bake until the edges are just starting to turn color, 10 to 12 minutes.
9. Allow the cookies to cool on a baking sheet for a few minutes.
10. Dust with confectioners’ sugar and carefully transfer them from the cookie sheet using a spatula, avoid touching them as much as possible.

Note*those with nut allergies can substitute the ground almond’s for 1 cup all-purpose flour.