Monday, January 23, 2012

Beef Marsala Pot Pie

I served this hearty pie for dinner with biscuits on the side.  If you really want to get fancy, you could make your own pie crust.  I totally cheated though and used the good store bought ones.

2 pie crusts, deep dish
4 TBSP olive oil
1c onion, chopped
2 cloves garlic, minced
1c mushrooms, chopped
1c carrots, sliced
1/2c celery, cliced
1 large russet potato, diced
1 pound steak, cubed (I used top round - it was on sale)
1 bay leaf
1 tsp. dried oregano
salt and pepper, to taste
1c Marsala wine
2 TBSP fresh parsley, chopped
1 egg white

1.  Preheat oven to 350* 

2.   In a large skillet, onion, mushrooms,bay leaf, and oregano in olive oil until soft and fragrant.

3.  Stir in garlic, carrots, celery, potatoes, and meat.  

4.  Cook and stir until meat starts to brown. 

5.  Add wine and bring to a boil, then reduce heat to simmer about 30 minutes.  Taste and adjust seasonings. 

6.  Pour into prepared pie crust and top with parsley.

7.  Cover with remaining pie crust and crimp edges to form a seal.

8.  Brush with egg white.

9.  Bake approximately 45 minutes.  Check the pie periodically and, if it's looking a little crisp, just lightly cover with foil until finished baking. 
Don't cover it the whole time though because you want a pretty, golden crust.

Tuesday, January 3, 2012

Baked Brie with Coffee Liqueur

Possibly one of the easiest appetizers I've ever made.  Served this on New Year's Eve with crackers and had no leftovers!

8 oz. Brie
1/2c brown sugar
1/2c coffee liqueur (I used Kahlua)
1/2c pecans, chopped

1.  Preheat oven to 350*

2.  Slice rind off top of cheese and put it back on top.

3.  Bake 15 min.
(Best to bake this in whatever you're going to serve it in because, if the cheese gets really melty, it could ooze out into the dish.  Not a bad thing, just something to to watch for).

4.  Meanwhile, add Kahlua and sugar to a small sauce pan. 
Bring to a boil then reduce to a simmer.
     Stir until nice and syrupy (about 10 min.).

5.  Add pecans and stir to coat.

6.  Take Brie out of the oven, remove top,
and pour the mixture over the top.

Serve immediately.  Cheers!
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