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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Proud -- and satiated -- eating humble pie. (3 mouth-watering recipes)

By Kathy Hunt



JewishWorldReview.com | Receive an invitation to come over for pie for supper and chances are that you'll be tucking into not a sweet, fruit-filled dessert but instead into a hearty, savory entree.

Indigenous to Northern Europe, dinner pies have been a popular meal since at least the 14th century. They're a longstanding hit in my household, too, and no wonder. To make this easy dish, I simply plunk meat and vegetables -- or meat or vegetables -- into a pie shell or pan, cover them with sauce and seasonings, and top the concoction off with a layer of dough, pastry or mashed potatoes, and then slide it into a pre-heated oven. In less than an hour dinner is served.

The pie supposedly earned its name from its range of diverse ingredients. The late British historian Alan Davidson and others have suggested that "pie" came from "magpie." Just as the magpie collects various knick-knacks to stuff into its nest, cooks likewise gather together a wide assortment of meats, vegetables, fruits, herbs and sauces to load into their crusts.

A wealth of fillings has resulted in a multitude of savory offerings. The British, long reviled for their cuisine, nonetheless boast a long list of delicious, albeit sometimes quirky, pies.

Of all Great Britain's pies, the one featuring game intrigues me most. In Medieval times, what went into a game pie was anyone's guess.

Originating in the northern England and Scotland, where sheep and shepherds reigned supreme, this classic British entree was born out of the need, as most of these pies were, to utilize leftovers.

Shepherd's pie contains scant few ingredients. Cooked minced or ground mutton or lamb is mixed with gravy and/or vegetables, spooned into a pan and topped with mashed potatoes. Baked until golden brown on top, it tastes best if served piping hot. If you don't have lamb on hand, you can substitute minced or ground beef. You'll then have another quintessential English course, cottage pie (although most cooks today call this dish "shepherd's pie," too).

While I think of shepherd's pie as cold weather fare, at the New York restaurant and shop Tea and Sympathy it's a year-round hit. "I tried to take it off the menu in the summer and people went mental," says owner Nicky Perry of her restaurant's famed dish.

For Nicky, the key to a good shepherd's pie rests in the potatoes and cheese layered on top. "Don't make really sloppy mashed potatoes. They'll go all liquid in the oven. And sprinkle grated cheese ... on top," she counsels.

Another uniquely British pie to wash up on American shores is the pasty (pronounced "PAST-tee"). Half-moon in shape, the pasty resembles a hearty, durable turnover, and like the turnover it can be eaten with one hand. This aspect was particularly convenient for medieval field hands, miners, school children or anyone lacking a spare plate or cutlery.

The most famous of the genre, the Cornish pasty, fed Cornwall's tin miners throughout the 18th and 19th centuries. Made from a short-crust pastry, the original Cornish pasties contained chopped meat, sliced potatoes, onions, salt, pepper and occasionally rutabaga or turnips.

Some Cornish pasties featured both sweet and savory fillings. In these cooks placed the meat and potato mixture at one end, an apple filling at the other, thus providing lunch and dessert in one handful.

As Cornwall's miners settled in Michigan's Upper Peninsula, they introduced their specialty to the region. Centuries later, the Upper Peninsula is renowned for its pasties and for playing host to the summertime Calumet Pasty Fest and to a surprising number of pasty restaurants.

In Traverse City, Mich., Jerilyn and Nick DeBoer serve eight types of pasties at their 30-year-old, British-themed Cousin Jenny's Cornish Pasties. "What people love about them is that they can pick them up and eat them on the road," says Jerilyn.

To make good, juicy pasties, Jerilyn advises baking them fresh or partially baking and freezing them to cook later. She also recommends serving them with ketchup, honey mustard, sour cream or Thousand Island dressing, which she does at the restaurant. This undoubtedly helps to keep the pasty moist and flavorful.

When I don't have time to make dough, lack leftover mashed potatoes and have run out of frozen piecrusts, I turn to the potpie. Although it customarily consists of top and bottom crusts, my version frequently goes bottomless. Instead of dough, I use drop biscuits or store-bought puff pastry to blanket the pie pan's contents.

Similar to the others, potpies can be entrees in themselves as well as the ultimate comfort food. Toss some poached, cubed chicken together with carrots, peas, onions and gravy, cover them with biscuits or pastry and pop it in the oven. In the end I have a complete, filling dinner in one dish. My kind of cooking!



COTTAGE PIE

SERVES 4 to 6

To turn this into a shepherd's pie, replace the beef with ground lamb.

For filling:

  • 2 tablespoons olive oil
  • 1 white onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 pound extra-lean ground beef
  • 1 1/2 teaspoons dried parsley
  • 3/4 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup beef stock
  • 1/2 cup beer
  • 1 tablespoon flour


For topping:

  • 2 pounds potatoes, peeled and quartered
  • 3 tablespoons margarine, softened
  • 1 cup pareve milk, at room temperature
  • Salt, to taste
  • 3 tablespoons grated cheddar


Preheat the oven to 350 F.

Butter the sides and bottom of a 9-inch pie pan or 8-inch square baking dish.

In a large frying pan heat the oil on medium. Add the onion and garlic, and saute until soft. Add the meat and cook until browned. Drain the fat from the mixture and then add the parsley, oregano, salt, pepper, stock and beer.

Cook for 5 to 10 minutes, until liquid has been reduced. Pour the liquid into a small saucepan. While on medium heat, whisk the flour into the liquid. Allow the sauce to simmer for 3 to 5 minutes and then pour it over the meat mixture, stirring to combine.

In a stockpot boil the potatoes until tender. Using a potato ricer or masher, rice/mash the potatoes and then add the pareve milk, margarine and salt, adding more salt as needed.

Evenly spread the meat oven the bottom of the pie pan or baker. Top the meat with the mashed potatoes and sprinkle the cheese over the potatoes. Bake for 35 to 45 minutes, until the potatoes have browned slightly. Serve immediately. .

POTATO PASTIES

MAKES 6

For dough:

  • 14 ounces all-purpose flour, sifted
  • 1/4 teaspoon salt
  • 7 ounces margarine
  • 1/4 cup chilled water


For the filling:

  • 1 medium onion, chopped
  • 1 small parsnip, diced
  • 1 large Idaho potato, peeled, sliced and then quartered
  • 1 1/2 cups grated cheddar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg, beaten


In a large mixing bowl add the salt to the flour. Using a pastry cutter or food processor, cut the margarine into the flour so that the resultant mixture is very crumbly. Slowly add the chilled water, mixing the ingredients together until combined. Remove the dough from the bowl and place it on a lightly floured work surface. Knead it a few times until dough is soft and pliable. Form into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 400 degrees Fahrenheit. Grease a large baking sheet.

In a large bowl, mix together the chopped onion, parsnip, sliced potato, cheddar cheese, salt and pepper.

Place the chilled dough on a lightly floured work surface and roll out to about 1/4 inch thick. Cut out six 6-inch rounds. (If you don't have an actual 6-inch cutter, use a small bowl, plate or saucer with a 6-inch circumference as your guide and cut around it with a sharp knife.)

Spoon the potato-onion-parsnip-cheddar filling onto one half of the round. Fold the dough over so that you have a half-circle and crimp the edges together. Paint the top of the pasty with the beaten egg and make a small cut on top to vent the filling. Place on the greased baking sheet and repeat for the remaining dough rounds.

Bake for 20 minutes at 400 degrees. Reduce the temperature to 350 degrees Fahrenheit and bake for an additional 40 minutes. Serve warm.



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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CHICKEN AND MUSHROOM PUFF PIE

SERVES 6

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 cups, plus 1/4 cup, chicken stock
  • 3/4 cup pareve milk
  • 3 tablespoons flour
  • 2 tablespoons margarine
  • 2 medium carrots, peeled and chopped
  • 1/2 cup pearl onions, peeled and halved
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 sheet puff pastry
Preheat the oven to 350 degrees Fahrenheit.

If using frozen puff pastry, unfold and defrost one sheet of pastry.

In a large saucepan or Dutch oven, poach the chicken in 2 cups of stock. Strain the poaching liquid, add the pareve milk, extra 1/4 cup stock and flour. Whisk together and then set aside. Allow the chicken to cool before cutting it into small cubes or pieces.

In a large frying pan or Dutch oven, melt the margarine over medium heat. Add the carrots, onions and mushrooms and cook until softened. Pour in the liquid and the cubed chicken and stir the ingredients together. Add the nutmeg, salt and pepper, stir and allow the filling to cook for 5 to 10 minutes.

Place the puff pastry on a cutting board. Using a pie pan as your guide, trim the pastry so that it fits over the pan. Once the pastry is trimmed, butter the bottom and sides of pan.

Spoon the heated chicken and mushroom filling into the pan. Lay the pastry over the top of the filling. Bake at 350 degrees for roughly 20 minutes or until the pastry has puffed up and turned a golden brown. Serve immediately.

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© 2013, Kathy Hunt Distributed by Tribune Media Services Inc. .

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