Showing posts with label pot pie. Show all posts
Showing posts with label pot pie. Show all posts

Monday, November 21, 2011

Exploding Turkeys with William Shatner + Leftover Turkey Pot Pie from Cleo Coyle



A scene from Eat, Fry, Love: A Turkey Fryer Cautionary Tale
starring William Shatner.  Yes, that William Shatner.

Foodie trends are interesting, aren't they? Remember "blackened Cajun" everything? So big in the 1990s. Now? Not so much. High-end burgers will probably be next to go the way of fern bars, Chardonnay, and Green Beans Almondine. 


Deep fried turkeys were another big trend a few years back. The Food Network zealously presented this unique method of cooking your Thanksgiving bird, and America bought it, along with the fryers to crisp them up. The results were, well...explosive, as you will see in the video below...


There's a better way to
roast marshmallows. Really. 



Cleo Coyle, who has
New York City's Fire Department
on speed dial, is author of 

The Coffeehouse Mysteries
According to State Farm, these are the top ten states with the most "cooking-related claims" from 2005 to 2010:

 1. Texas (36) 
 2. Illinois (24)
 3. Ohio (21)
 4. New York (17)
 5. Pennsylvania (17)
 6. Michigan (15)
 7. Florida (14)
 8. Minnesota (14)
 9. Indiana (13)
10. Louisiana (12)


To help prevent future cooking-related fires, State Farm did something else (other than release the above stats). They hired William Shatner to tell his harrowing tale of nearly being immolated in a turkey frying incident. 


Yes, our beloved Captain Kirk, who has gone where no man has gone before, was jonesing for a fried turkey one Thanksgiving when he perilously neglected his dingle-dangle... (His what?) Watch the short video below (It's G-rated, I promise), and you will understand... 



So Tell Me...


Have you ever tried to fry a turkey? Or know anyone who has? This is certainly a cooking method I'd like to "boldly explore" one day...before I reach my final frontier. :) Have you wanted to try it? Leave a comment below. I'd love to know your turkey-fryer thoughts.

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As for today's recipe, I have two for you that might come in handy this week and (you'll be happy to know) neither one involves a fryer.


My first recipe is one I've shared before. It's in our Recipe Index, but many of our new followers may have missed it. 

I throw this pot pie together every year on the weekend after Thanksgiving. It's quick and easy, very delicious, and makes good use of your leftover turkey.




Cleo Coyle's Leftover Turkey Pot Pie with Cheddar Cheese Crust


To download this recipe
in a free 
PDF document that
you can print, 
save, or share,
CLICK HERE



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If you're still looking for an impressive (yet easy) dessert to serve to guests or bring to a family gathering, here's one to consider. 


One cup of canned pumpkin, a little maple syrup, and some classic holiday spices convert an ordinary yellow cake mix into a delicious dessert. The "surprise" in this baby is a center swirl of sweetened cream cheese, the perfect flavor pairing for a spice cake. Serve it plain (or with a dusting of powdered sugar) for brunch or dress it up with a drizzle of white glaze for a holiday dessert table...




Cleo Coyle's 
"Surprise Swirl" Pumpkin-
Maple Bundt Cake



To download this recipeCLICK HERE.




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Need more recipe ideas for the holiday
weekend? My November 
Newsletter has 8 recipes,
3 contests 
and some happy publishing news


To see my newsletter 
in your browser, 
CLICK HERE.  





My December Newsletter will be sent
out soon. 
To subscribe, send an e-mail to 

CoffeehouseMystery@gmail.com
that says
Sign me up. All subscribers
are entered automatically in my
weekly drawings for a free package of my
monthly Coffee Picks.








Happy Thanksgiving, 
Everyone!



~ Cleo Coyle, author of  



To download more of my recipes 
or learn about my two national
bestselling mystery series, visit my
online coffeehouse at:
www.CoffeehouseMystery.com 


Saturday, November 19, 2011

Repeat After Me: Mise en Place

I've always enjoyed baking, but cooking ... well, cooking is not my strong suit.  I tend to get overwhelmed in the middle of complicated dishes.  And heaven forbid I try to make multiple hot foods that all need to be done at the same time.  No way.
That said, my love of food is a powerful motivator.  I've worked to overcome my innate inability to multitask in the kitchen.  I have learned to love the mise en place.

I first heard the term watching Top Chef.  Intrigued, I looked it up.  The term refers to the practice of prepping all food and utensils in advance of cooking. 

Huh.  What an idea!

Mise en Place for Seitan Pot Pie
Now, whenever I set out to create a dish using multiple ingredients, I am sure to prepare my mise en place before I start.  It keeps me from burning the onions while I'm chopping carrots, or from having a saute grow cold while I roll out the pastry to enclose it.

When we were dividing up the dishes for our easy Thanksgiving menu, I volunteered to create a vegetarian main dish.  I wanted to stick with American fare and offer something special enough to stand alongside the traditional roasted bird.  But, again, we wanted to keep it easy.
I promise you this dish really is easy.  It has a fair number of ingredients, and there are some steps involved.  But if you prep your ingredients before you begin, it comes together with relatively little effort.  What's more, the recipe is forgiving ... you can substitute the vegetables of your choice, and as long as you don't overbake the pot pie, it will likely turn out delicious.

Happy Thanksgiving, everyone!

Seitan Pot Pie

1 – 8 oz. package of seitan, sliced thin and
patted dry with paper towels
3 Tbs. canola oil - divided
2 leeks, washed and sliced
1/2 tsp. salt
10 oz. mushrooms, sliced
2 medium carrots, sliced
1 lb cubed potatoes
1 Tbs. chopped fresh thyme (or 1 tsp. dried)
1 Tbs. chopped fresh rosemary (or 3/4 tsp. dried)
3 Tbs. butter
3 Tbs. flour
3 c. vegetable broth/stock
1 c. red wine
1 Tbs. soy sauce
1 c. frozen peas
½ c. chopped fresh parsley

1 - 16.3 oz. tube refrigerator biscuits (I used reduced fat buttermilk)

Heat 1 1/2 Tbs. canola oil in a large heavy pot over medium-high until it shimmers.  Add the seitan and cook, stirring occasionally, until nicely browned (3 – 5 minutes).  Remove with slotted spoon (put it in a large mixing bowl).  Add remaining oil to pot, reduce heat to medium, add leeks to pot, sprinkle with salt, and cook covered about 5 minutes.

Add mushrooms and cook covered until they give off liquid.  Add carrots, potatoes, thyme, and rosemary.  Cook covered, stirring occasionally, 10 minutes.  Remove all vegetables to the big bowl.

Stir together butter and flour to make a paste.  Preheat oven to 375.

Add the red wine to the pot and boil until reduced to about ½ a cup.  Add broth and bring to a brisk simmer.  Whisk in butter/flour mixture.  Simmer, whisking occasionally, until slightly thickened (about 3-5 minutes).  Add seitan and vegetables, cover, and simmer for about 10 minutes.  At the very end, stir in parsley.


Spray a small casserole dish with non-stick spray (I use an 8 x 10 dish that's about 2 1/2 inches deep).  Transfer stew to pan (you want the gravy to come up to the top of the vegies and such, but not cover them, so don't be afraid to leave some of the liquid in the pot) and top with refrigerator biscuits.  Bake, uncovered, 20 minutes (until the biscuits are nicely browned).   Allow the casserole to sit for about 10 minutes before serving.



~~~~~~

Wendy (aka Annie Knox) is the author of the Mysteries a la Mode. Visit her on the web or on Facebook.

~~~~~

Christmas Cookie Contest!

Have you heard about our fantastic Christmas Cookie Contest?  Here's how it works:

To enter, send your favorite recipe to Krista (KristaDavis at KristaDavis dot com).
We'll choose 10 finalists, recipes that we'll bake and post here on the blog.
Then you, our readers, will choose the overall winner!

What does that winner win?  A fabulous collection of cookie decorating supplies, that's what!

Pastel Sanding Sugar
Primary Sanding Sugar

Powdered Food Colors
Cute Flower Cookie Stencils