FOUR-PART FORMULA FOR POT PIE

via Food 52 ph: james ransom

When we were kids my dad liked to stock the freezer with Banquet Pot Pies. They never seemed to cook quite fast enough in the oven but when the timer went off we all raced back to the kitchen for our individual turkey or chicken pot pies. Fresh out of the oven the pies were piping hot, too hot. I always burned my tongue on the first couple of bites, too impatient to let it cool off properly. My favorite part was cracking the crust open with a spoon to get to the rich creamy filling inside, the steam billowing out of the flaky hole. My second favorite thing was the way the creamy sauce would leave a delicious residue on the spoon you could lick off. Next, I enjoyed finding the little pieces of cubed meat, the trick was to get one in every spoonful. Pot pies are a major food nostalgia for me. They remind me of being a kid, dad fixing supper in his army uniform, and that odd time period when it was pretty much normal for families to eat frozen dinners, usually in front of the television. Every now and then I'll buy a Banquet Chicken Pot Pie from the frozen section of my grocery store. They still cost less than a buck. Now that's what I call a bargain. 

Banquet Pot Pies will do in a pinch but scratch-made pot pies are even better. Food 52 has provided a simple formula for pot pie: Chicken (or turkey) + vegetables + thick sauce + crust = pot pie. 

1. The Meat: Cook's choice. Leftovers are always great for throwing together a pot pie. You can use poultry, beef, or just roasted vegetables. If your meat needs to be cooked (not leftovers) then you can braise the meat in the sauce. The meat flavors the sauce, and the sauce gently cooks the meat. 

2. The Vegetables: The classic veggies include potatoes, carrots, celery, onion, and frozen peas but there's no need to restrict yourself. Get creative, just make sure their chopped into bite-sized cubes. You can either roast the veggies separately or cook them in the sauce. 

3. The Sauce: Sauce is the glue that hold pot pie together. To guarantee a thick sauce, you'll need to make a roux (paste made from flour cooked in fat to be used as a thickener). When it's ready you slowly whisk in chicken stock and bit of milk. Let it come to a boil and simmer briefly. Once you have a thick sauce, add your meat and veggies. 

4. The Crust: You can cheat and buy puff pastry dough but if you've got time make your own then here's a pot pie dough recipe. 

5. Now, put it all together: You'll need an ovenproof vessel whether it's ramekins or small cast iron pots or skillets for individual pot pies or cast iron skillet, baking dish, or even pie plate for a large, family-style pot pie. Add in a mix of your cooked veggies and meat into the container, cover with the sauce leaving a 1/2-inch between the sauce and top of container. Lay the crust over the container, crimp, and brush with egg wash. Be sure to create slits for steam vents. Bake at 375º F until the crust has browned and the stew is bubbling underneath, about half an hour. Everything under the crust should already be cooked, so baking is just for the lid. 

For more detailed instructions go here. 

KOREAN SHORT RIB HAND PIES

ph: Line Klein

I flew back from Los Angeles this morning and was completely unprepared for the 20 degree weather. I found myself craving something warm, hearty, and filling. What's the best remedy for a cold and blustery day? Savory pies. The following is a recipe for Beef Hand Pies made from leftover Korean Beef Stew via Food & Wine.

Beef Hand Pies

two 14-ounce packages all-butter puff pastry, thawed

1 1/2 cups chopped leftover Korean Beef Stew (see below)

1 large egg, lightly beaten

1. Preheat the oven to 400°. On a lightly floured work surface, using a lightly floured rolling pin, roll out each sheet of puff pastry to a 13-by-9-inch rectangle. Stamp out six 4-inch rounds from each sheet. Transfer 6 rounds to a parchment paper–lined baking sheet. Roll out the remaining 6 rounds so they are slightly larger, about 4 1/2 inches in diameter.
2. Mound 1/4 cup of the filling in the center of each smaller pastry round. Brush the edges with some of the beaten egg and top with the larger pastry rounds; press to seal. Crimp the edges with the tines of a fork (recut with a ring cutter if a clean edge is desired). Brush with the remaining beaten egg and cut a small steam vent in the top of each pie. Bake for 25 to 30 minutes, until the pies are golden and puffed. Serve warm.

This hearty and flavorful beef stew is inspired by a Korean short rib dish called Galbi. Adding caramelized kimchi as a condiment not only makes everything more delicious but also gives the stew just the kick to warm up your insides.

Short Rib Stew with Caramelized Kimchi

1/2 cup low-sodium soy sauce

3 tbsp chopped garlic

1 tbsp minced fresh ginger

1 small Asian pear, grated (1/4 cup)

1 teaspoon freshly ground pepper

2 scallions, thinly sliced, plus more for serving

1/4 cup toasted sesame oil

6 pounds English-cut beef short ribs (twelve 4-by-2-by-2-inch pieces)

2 tbsp canola oil

1 small onion, finely chopped

1 quart low-sodium chicken broth

1 large daikon, peeled and cut into 1 1/2-inch chunks

4 large carrots, peeled and cut into 1-inch chunks

2 baking potatoes (1 1/2 punds), peeled and cut into 1-inch chunks

2 cups (12 ounces) chopped napa cabbage kimchi

4 radishes, thinly sliced

steamed white or brown short-grain rice, for serving

1. In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions and 2 tablespoons of the sesame oil. Add the ribs, turn to coat and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.
2. Heat the canola oil in a large Dutch oven or enameled cast-iron casserole. Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes. Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.
3. Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes. Return the ribs and any accumulated juices to the pot. Add the reserved marinade, broth and 6 cups of water; bring to a boil. Cover and simmer over moderately low heat for 1 hour, skimming occasionally. Uncover and simmer for 1 hour longer, stirring and skimming occasionally. 
4. Add the daikon, carrots and potatoes to the stew and sim­mer briskly until the meat is very tender, the vegetables are tender and the sauce is thickened, 30 minutes longer.
5. Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of the sesame oil over moderately high heat. Add half of the kimchi and cook, turning occasionally, until golden and lightly caramelized. Transfer to a plate. Repeat with the remaining sesame oil and kimchi.
6. Serve the stew topped with the kimchi and radishes and garnished with sliced scallions. Serve with steamed rice.