Pot Pies + Friday Links
We are here again, aren't we. Yet another week flew past and I am amazed it's the WEEKEND tomorrow! WOOT! Woot! I am going to have to tell myself to take it slow and not work this weekend. But, hey when is the job is about food, it is really hard to want to take a break :).
Yet, it is SPRING!!! Finally! Yay! So happy to be wearing skirts again, without thick leggings. I mean just sweet tans ticking out. Ok, yeah, I am brown and always tanned. Well, perks of being a tropican! {Ok, I made up that word, but, doesn't it sound cool? Tropican! Love how it rolls ;-)} Anyway, I looking forward to taking a stroll and waiting for the cherry blossoms to bloom, lazing in the sun and watch the dogs run carefree, run a bit and maybe shop for short, flowing dresses...
Right, so, what do I have for you today? These pot pies, of course. A bunch of links for you that I hope you enjoy. And, and, that I have been working feverishly on a couple of projects. Here is a
to one of them. More on that next week! I am super kicked to share it with you. Plus, it is only a small part of a big project I will be unveiling this month. #starsineyes
Honestly, working for myself is more fun than I had expected. Ok, really, I wasn't expecting much. I have never worked for myself, before now. I am not always an easy person to work for; I always knew that. I put a lot of pressure on myself. But, guess what, it works. I am loving it. Also, it is great to have a proper work and studio space in my new space. Oh, and I love Brooklyn. The vibe, the jauntiness, that I have the park by me and a
that I simply cocoon into.
Let me nip in a quick note about the pot pies here. I have always loved the idea of pot pies. There is something very appealingly noble about them. Rustic yet elegant, very British and I always had a crush on all things British since my Enid Blyton reading days. Besides, my mindless go-to meal is making a tart. So this is smack in the comfort food zone for me.
I made these with homemade bacon.
I owe you a post on that.
.
Here is my experience and recipe
for that. Never thought I would make bacon at home, but the taste is a world of difference. Loved it. But, the gist of it is that it is super easy, needs little work, a lot of patience as it cures for a few days and make all that "work" very worth it. Other than that, just a bunch vegetables from the market and some frozen peas from Summer last. I have kept the seasoning to just salt and pepper, so the flavors of the bacon and the vegetables come through without clutter. For the same reason, this pie is best made with the best produce you can find.
Each pie is a one person portion and is great with a light salad and perfect packed as lunch or for picnics. Because they are fully encased in a crust, they are super easy eaten without utensils, ergo good for kids.
Now, for some things I am loving ..
is bloody awesome!
- This
brings back memories and the sprouts salad my mom made very often
- A wonderfully honest and realistic
on relationships. Two qualities that I typically find missing on the subject.
-
gelato. They have savory flavors like Olive Oil. Also, their cafe next door is simply adorable and they sell new season olive oils from Italy. I'll say the Italians know a lot about good slow food.
- Starting to get curious about
- Loving
and geometric design. This collection is a mix of photography and art installation.
- If you thought those people hogging the tables at your coffee shop with their laptops {Ooops! caught red handed} are a recent phenomenon, take solace in that
! ;-)
- Loving
! I wish someone would send me a copy :D
- Went
last week and became a child again
That's it from me for this week folks! Have a happy frolicking weekend.. xx
Spring-Winter Bacon and Vegetable Pot Pies
{makes 4 individual pies}
For the crust:
2 cups whole wheat flour
8 T cold butter, cut into 1/2 inch cubes
pinch of salt
1 tsp baking soda
a few T cold water or milk {I use milk}
For the filling:
2 T of chopped bacon
1 small onion, diced
2 garlic cloves, minced
2 potatoes, peeled and diced into 1/2 inch cubes
2 carrot, peeled and diced into 1/2 inch cubes
2 cups kale, torn of the stem
handful of frozen pies, thawed
1 cup vegetable stock
1 T bacon fat + 1 T flour for the roux
salt, pepper and olive oil as needed
Start by making the crust. Sift together the flour, salt and baking soda. Rub the butter in the mixture until it resembles a coarse clumpy mixture. Add four tablespoons of liquid and then a table spoon at a time, until dough comes together into a crumbly ball. Without adding any more water, knee gently to create a homogenous dough. Wrap in cling film and refrigerate for at least 30 mins.
You can always make tart dough and store in fridge for 2-3 days or freezer for a month.
Preheat the oven to 375F.
In a heavy bottom pan, sauté the bacon until the fat renders out. Drain all from one table spoon of the fat from the pan. Add the onions and garlic and sauté with the bacon, until softened.
Add the potatoes and carrot. Saute for a few minutes and then add the stock to the mixture. Bring to a boil and cook until soft.
Add the kale and thawed peas and cook for a couple of minutes.
When the kale is added, in a small sauce pan, mix together a tablespoon of reserved bacon fat and a tablespoon of flour. Over low flame, cook until the rawness of the flour is gone.
Add the cooked roux to the vegetable medley and cook on medium until the liquid thickens. Remove from heat.
While the vegetables are cooking, divide the dough into four parts. Cover three with cloth while working on the remaining piece.
On a well floured surface, divide the dough into 2 pieces approximately 2/3 and a third. Roll out the larger portion into a circle to fit your pie mold of 4 inches wide, leaving some overhang. Divide a quarter of the vegetable mixture into this pie. Gently place the smaller disc on top of the filling and fold over any overhang to seal the pie. Make a small tear on top of the pie to let steam escape.
Repeat with the remaining three pieces.
Bake for 30-35 minutes, until the crust is golden and flaky. Remove from oven and cool on rack for 5 minutes before unmolding.
Serve immediately or cool to room temperature before refrigerating. To reheat, heat in a 300F oven for 15 minutes.