10 Inches of Snow...

R

richard-in-cincy

Well-known member
I am SO OVER this winter!

But, my company closed at 11 and I am snug at home with the tea kettle on, my two furry kitchen elves on full alert, a nice fire roaring in the fireplace, and READY to make comfort food!

I'm making a Beef and Guiness Stout Pie and am toying with the idea of making a rye puff pastry crust for the top. Anyone ever try this? Probably should use just a little rye to start out.

Also have a nice bag of Meyer Lemons that will sacrifice their little selves for a grand Lemon Meringue Pie.

Now, what else to make... I've got lots of chocolate left over from Christmas (How on Earth did THAT happen???), so maybe there will have to be something chocolate. Cathy Z's amazing Butter Chocolate Chunk Cookies??? Hmmmm...

 
You mean rye as in flour, or rye as in good Canadian hard liquor? Hmm.

let me guess.

How about something easy like blender pots de creme so the 3 of you can get back to that fire.

 
I've had my eye on the beef & guiness pie, let me know how it turns out. if the chocolate

is bittersweet and you have nuts, then go for Joe's Queen of Sheba, I'm just in love with them.

since you have time, have you considered making doggie biscuts for the boys? '-))

have a fun snow day!

 
how about Marilyn's KA whole wheat brownies posted just up above? 2c of choc chips/chunks

and it's healthy,ha, with the whole wheat.

 
LOL, No, I'll save the Canadian Rye for cocktail hour...

I got to thinking after the bouef en croute, that making a puff pastry out of rye flour, then sandwhiching slices of smoked ham with dijon mustard and emmentaler, then wrapping it up in rye puff pastry and baking it was just begging to be tried. I'm intrigued...

 
Ohhh, QofS...

Still have to make that.

I don't use a recipe when I make meat pies. For this, I just browned chunks of round, added lots of chopped onions, pearl onions, garlic, carrots, celery, and poured a bottle of Guiness over it to simmer. Then I added some frozen corn and thickened it with whole wheat flour and it's cooling now waiting to be put in the crust. The crust is whole wheat, celery seed, dry mustard, rosemary, and egg with a butter-lard fat mix. I do virtually the same for chicken except I add lots of tarragon for that.

 
I can offer a review of this one...

This is absolutely amazing, and I don't even like peanuts. Tim made this last winter for a dinner party and you should have heard the sounds when it was served. The crunchy part is a great surprise.

 
YAY! I'm so glad you like it. Dana is a good friend of mine and her recipes are spot on....

She was blogging over at Phat Duck (where this recipe is from) and now is over at Tasting Menu. She thinks like a scientist...and loves homespun flavors of Americana.

 
Oh yeah, this one is EXCEPTIONAL. Did you post this last year?

Because I think I may have gotten it from here???

Definitely a keeper to pull out for the big "company's coming" dinners.

Loved the crunch idea! And it stay's crunchy which was amazing to me.

 
Yo Richard! Here's my other favorite recipe from Dana...Bittersweet Chocolate Terrine with Espresso

Cream and Hazelnut Praline

Funny story about Dana. I took the very first class she ever taught. And according to her, I walked up after class and said, "Hi. My name's Traca, we're going to be friends!" My memory is a little bit fuzzy on that point, but it wouldn't surprise me. smileys/smile.gif

After then, I became a guest chef booker for another cooking school. I'd dream up these series of classes and book her over and over again. I only wish I was a better cook at the time so I could appreciate all the subtleties, hints, and insight she provided.

Dana did a stage at Fat Duck in England and was there when it was named the Best Restaurant in the World. No doubt she thinks like a scientist and one of her closest friends works in Heston Blumenthall's test lab. Listening to these guys talk about food is mind boggling.

Oh! And I just remembered. Dana served that terrine to Tony Bourdain when we shot the No Reservations show here in Seattle. Pardon the terrible picture. It was low light and I was stealing shots when the camera man was at the other end of the table:




http://phatduck.blogspot.com/2006/03/bittersweet-chocolate-terrine.html

 
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