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Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

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 Dec. 11, 2008 / 14 Kislev 5769

A retro-tasting pareve pot pie made with a light hand

By Steve Petusevsky


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http://www.JewishWorldReview.com | (MCT) I've been thinking about all kinds of dishes I haven't made in 20 years. Pot pies, hearty mac and cheese, shepherd's pie, stroganoff, and broccoli with cheese sauce.


I think it's the holidays that have brought on cravings for these retro recipes that I learned 30 years ago at the Culinary Institute of America.


Back then, I could eat such heavy fare. In those days, roux was the primary thickening agent, and it was made with butter and flour. I still recall the gluttonous amounts of cream and fat in this classic fare.


To fulfill my desires without feeling out of sorts from eating rich foods, I now cook these dishes with a light hand. I use alternative ways to thicken sauces, more plant-based ingredients and less butter and dairy products.


I've been in a pot pie mood all week. So that's where I start my retro food journey. I thicken the pot pie with arrowroot or cornstarch dissolved in water in place of roux. I use tofu, seitan or chunks of portobello mushrooms instead of poultry or beef. There are many vegetarian pre-made pie doughs available. Natural food stores carry whole-grain varieties. Once filled, my Garden Pot Pie freezes well.



CHEF STEVE'S TIP:


You can use prepackaged pie dough, which usually includes two round pieces of rolled dough so you can make a two-crust pie. Simply crimp the edges together for a home-style look when sealing the pie. Don't forget to cut a vent in the top allowing steam to escape. The unbaked pie freezes well if wrapped carefully. Plan ahead when you want to serve it as it needs to defrost overnight in the refrigerator. Once thawed, bake as directed.

GARDEN POT PIE


  • 1 tablespoon canola oil

  • 1 cup diced onions

  • 1 cup (1-inch lengths) celery

  • 1 cup (1 / 2-inch-thick sliced) carrots

  • 1 cup sliced mushrooms

  • 3 tablespoons cornstarch

  • 1 / 2 cup cold water

  • 1 tablespoon tomato paste

  • 1 pound chopped seitan or extra-firm tofu

  • 1 / 2 cup dry red wine

  • 1 quart vegetable broth

  • 1 / 2 cup (1-inch pieces) green beans

  • 1 / 2 cup frozen peas

  • 1 (15-ounce) package refrigerated pie dough (includes two pie crusts)

  • 1 egg, lightly beaten


Heat oil in a large saucepan over medium heat. Add onions, celery, carrots and mushrooms. Cook, stirring often, 4 minutes. Combine cornstarch and water and stir to dissolve, set aside.


Add the tomato paste to the pot and mix into the vegetables. Continue to cook another minute. Add the seitan or tofu, stirring gently into the mix. Add the red wine and vegetable broth, continuing to stir. Bring mixture to a boil, reduce heat to a simmer. Add green beans, peas and then stir cornstarch mixture to recombine and add to pan. Stir until the sauce thickens and cooks about 3 minutes.


Remove from heat and let cool to room temperature. (Can be made up to three days prior to making the pot pie.)


Preheat oven to 350 degrees. Place one piece of rolled dough in a 9-inch pie pan. When vegetable mixture is cool, pour into prepared pan. Lightly but completely brush the edge of the shell with the beaten egg. Place the second piece of rolled dough over the top of the filling. Crimp the edges to seal the top and bottom pieces of dough. Brush the top of the pie lightly with the egg.


Place pie on a baking pan and bake 45 minutes until golden brown. Makes 6 servings.


Per serving: 454 calories, 52 percent calories from fat, 26 grams total fat, 6 grams saturated fat, 31 milligrams cholesterol, 40 grams carbohydrates, 5 grams total fiber, 7 grams total sugars, 35 grams net carbs, 15 grams protein, 1026 milligrams sodium.

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Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.)

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