I’m getting two pork roasts prepared to smoke tomorrow — a homemade rub coating both roasts, then vacuum sealed to sit in the fridge overnight.
And on the smoker:
I needed a quick meal last night — so I made a carrot-y, creamy tomato sauce for pasta.
Anya said I have too much “computer stuff” on my website again — not enough kittens and pie and fun stuff. So I am not allowed to post anything about computers for ALL OF FEBRUARY! And, if I do post about it, I get March added on. And another month for the next infraction, and so on. So … umm … pie!
Anya made a peach pie — I had extra pie crust dough from making a quiche a few nights ago, and we had frozen sliced peaches over the summer when we picked up a big pile of fresh peaches. I made a maple sugar crumble (maple sugar instead of brown sugar in a crumble recipe) for the topping. Anya used cookie cutters to decorate the pie with maple leaves and a snowflake. It was very tasty!
Place frozen strawberries in a large pot, sprinkle with salt and drizzle with lemon juice.
Over medium heat, heat until strawberries begin to break down (stirring frequently).
Lower heat to simmer and cook until volume is reduced by about half.
Cool and refrigerate to store overnight.
14 oz all-purpose Flour
2 tsp baking powder
1 tsp baking soda
1 teaspoon baking soda
1/2 teaspoon salt
226 g unsalted butter, room temperature
284 g sugar
1 Tablespoon lemon juice
170 g egg whites, room temperature
125 g strawberry reduction, room temperature
170 g heavy whipping cream
Ingredients (1 serving):
I wanted to use the left-over turkey from Thanksgiving to make some quick(ish) pre-cooked freezer meals. Turkey pot pies sounded like a neat idea — make a couple batches of pie dough, saute a bunch of veggies, add diced turkey, and turn stock make with the bones into fresh gravy.
The first step was to dice up all of the left-over turkey — then put the bones along with some salt, onion, and garlic cloves in a pressure cooker to make a stock. I used a combination of roux and corn starch to thicken the stock into a gravy.
I diced carrots, broccoli, onion, garlic, and green beans and sauteed it all. Then mixed in corn kernels and the diced turkey.
After stirring in the gravy, I’ve got turkey pot pie filling.
I assembled a large pie for dinner.
Since the filling is wet, I blind baked the bottom crust for twenty minutes then filled the pie and added a top crust. The large one for dinner went into the oven. The six small pies were topped and put into the freezer to firm up.
Once everything was frozen, I used the vacuum sealer to package up my pies. Since I have ceramic mini pie plates, I need to take these out of the freezer and sit the package in a water bath to warm up the ceramic. Then bake at 350 F for about an hour for a simple (but not really quick) meal.
They turned out well — the extra baking of the mini pies made a nicely caramelized and crunch bottom crust. For next time, gravy absorbs into everything, so I need more gravy. And I think it would be a lot easier to have one larger pie instead of the three individual ones. Just need to pick up a few stainless steel deep-dish pie plates so I have something that can actually go from the freezer to oven directly.