Check out my first of many sneak peeks as I’m gearing up for my upcoming boutique bazaar at Marseille Et Moi !!
Bird in a Pie
This is so good. I love the homemade herbed crust, who doesn’t love a little extra flavor!
For the Crust:
5 cups all-purpose flour, plus extra for board
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons dried thyme (I use 2 tsp dried thyme)
4 teaspoons dried sage (I use 2 tsp dried sage)
4 sticks cold unsalted butter, cut into 1 tablespoon pieces
12 to 16 tablespoons cold water
For the Filling:
3 tablespoons butter
1 sweet onion, diced
1 medium shallot, diced
5 celery stalks, diced
1/3 cup all-purpose flour
4 cups hot chicken stock
1 rotisserie chicken, meat removed and chopped
2 cups frozen diced carrots and peas
2 teaspoons dried sage
Salt and freshly ground black pepper
1 egg, whisked, for egg wash
Special equipment: 4 (5-inch) aluminum pot pie pans ** I don’t use these**
To prepare the crust:
Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons thyme and sage in a food processor, pulsing until combined. Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture. Slowly add in 6 to 8 tablespoons cold water while machine is running, 2 tablespoons at a time until dough balls up in processor to one side. Remove dough onto a lightly floured board, cut in half and form into 2 (8-inch) rounds. Wrap each tightly with plastic wrap and place in the refrigerator. Chill for 30 minutes prior to rolling out. Repeat to make second batch of dough.
To prepare the filling:
In large saute pan, melt butter over medium heat; add onions, shallot and celery. Saute until just starting to brown. Stir in flour and saute for 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened, about 5 to 6 minutes, stir in chopped chicken, carrots and peas, and sage. Season, to taste, with salt and pepper. Remove from heat. Let cool while rolling out dough.
To assemble pies:
Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half. Roll pieces into 6-inch rounds, about 1/4-inch thickness. Place a round in the bottom of 4 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans. Generously top with filling until full and slightly mounded. Top with second piece of crust and pinch seams together. Cut 2 small slits in top. Brush with egg wash. Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until tops are golden brown and filling is bubbling.
Sausage, Peppers and Onions
Giada De Laurentiis
The marsala wine makes this– don’t skip it!
1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
A family favorite! Great for garlic lovers. Danny actually enjoys the chimichurri :)
1/3 cup plus 1 tablespoon extra-virgin olive oil (EVOO)
2 pounds lean ground beef sirloin (I use only 1 lb of lean ground beef)
2 teaspoons sweet smoked paprika
Salt and pepper
1/2 small onion, coarsely chopped
2 cloves garlic
1 cup flat-leaf parsley leaves (3 generous handfuls)
3 tablespoons red wine vinegar (eyeball it)
2 tablespoons fresh oregano leaves
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves **I omit**
1 cup tomato sauce
2 tablespoons Worcestershire sauce (eyeball it)
2 tablespoons dark brown sugar
4 Portuguese or kaiser rolls
Preheat the oven to 300°. In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over high heat. Add the ground beef and cook, breaking it up, until browned, about 7 minutes. Season the meat with the paprika and salt and pepper to taste. Keep warm over low heat.
Meanwhile, make the chimichurri: Using a food processor, pulse together the onion, garlic, parsley, vinegar, oregano, thyme and rosemary until finely chopped. With the machine on, pour in the remaining 1/3 cup EVOO.
In a small bowl, combine the tomato sauce, Worcestershire sauce and brown sugar. Stir into the meat and bring to a simmer. Stir in half of the chimichurri and cook for 5 minutes.
Warm the rolls in the oven. Split them and slather the cut sides of the tops with the remaining chimichurri. Pile the meat onto the bun bottoms, cover with the tops and serve.