Category Archives: savory

Spinach Turnovers, yeah they’re French

A few years ago someone secretly slipped a burned DVD under my door. I popped it in the player and I found out it was all of the episodes of Julia Child’s The French Chef. Not to look fortune in the mouth I immediately made this dish and then just as immediately forgot about it. If you’re looking for an impressive dinner that is different and fun, this one is for you. Don’t get intimidated. If this is too confusing here is Julia herself doing it.


Side note: Always check your oven before turning it on. The day before making this I had a thanksgiving party and someone thought it would be hilarious to put a plastic turkey in my oven. Well it was hilarious but I had to quickly move dinner to Kris and Laurels house as black smoke was emanating from my oven.batterjunkie-11
Preheat oven to 400°F.

Ingredients:
Pastry for 2 – 9” crusts, (unbleached pastry flour)
9 -12oz. fresh spinach, washed (Yield 2 cups blanched, drained- squeezed dry, chopped)
 4 oz. fresh white small mushrooms, quartered
½ cup diced small prosciutto
1 TBSP butter
Sauce Bouillée:
1 medium onion, diced
1/4  cup butter
1/2 cup flour
1 and 2/3 cup hot milk
1 egg
Salt & pepper to taste
Pinch of nutmeg
For Cream Sauce:
Remaining Sauce Bouillée
1/2 cup or more cream or milk
Salt & pepper to taste
1/3 cup shredded Gruyère cheese
Glaze:
2 eggs separated save the yolks
1 tsp. water
Wash the spinach and plunge into a large kettle of boiling water for about 2 minutes. Then immediately toss it into cold water. Squeeze the water out, dry it between towels and chop it finely. You need at least 2 cups of spinach toss in a large sauce pot.
batterjunkie-3
In a fry pan sauté, thinly slice mushrooms  and prosciutto with 1 TBSP butter until tender. Set it aside.
In a sauce pan sauté onion over low heat in 1/4 cup butter until translucent. Take out half of the onion and throw it in the saucepan with the spinach. (this will make sense later)
For Sauce Bouillée:
Add the flour to the remaining onion and cook the roux over medium heat, stirring constantly with a whisk. Whisk in the hot milk a little at a time. This sauce is going to be THICK, just how you like it. Take the pan off the heat and beat in an eggSalt and pepper to taste and add a pinch of nutmeg. Put about a 1/2 cup of the sauce in with the spinach and onion in the other saucepan. Mix together over low heat for about a minute. Set aside.
batterjunkie-5
For Cream Sauce:
Stir 1/2  cup or more of cream into remaining Sauce Bouillée until it is thinned to a sauce consistency. Simmer for about 10 minutes stirring slowly. Remove from heat. Salt and pepper to taste. Sprinkle with a bit of the Gruyère and let it melt a bit, then stir it in. Set aside and when we are ready to serve we’ll warm it over low heat and stir in the rest of the Gruyère. 
To assemble the pastry:
Now you’ve got the parts lets make a long pie! Roll the dough into a 10” by 15″ rectangle about 1/4″ thick. Trim the edges so that it is even and square, saving cut scraps. Lay the dough on a lightly floured surface. Beat egg yolk with 1 tsp of water and glaze the pastry with the mixture.
batterjunkie-7
Spread half the spinach mixture on 1/3 of the pastry lengthwise. Keep a 1/2” edge bare so you can seal it. Place mushrooms and prosciutto on top then spread remaining spinach over mushroom mixture forming another layer.
Fold the pastry up and over and seal the edges with your fingers, then press with tines of fork.
batterjunkie-9
Place on greased baking sheet and cut pastry scraps into strips. Glaze turnover with an egg glaze of 1 egg beaten with 1 tsp. water. Decorate with strips laying them on a diagonal or leave them off if you ain’t that fancy. Trim edges that hang over. Glaze again with your egg mixture. Press all of the edges with a fork.
batterjunkie-10
Bake for 25 to 30 minutes, until nicely browned and crisp.
 batterjunkie-12
Slide it onto a board to cut diagonally. Now add the rest of the Gruyère and warm up the cream sauce. Pour a healthy dollop over each slice of turnover.
batterjunkie-13
Serve that mamma jamma hot to happy people!batterjunkie-2
Enjoy!

Jamaican Pumpkin Lentil Soup

You know I spent a while playing with the name of this soup. Jamaican Lentil Pumpkin soup, Lentil Jamaican Pumpkin soup, Soup Jamaican Lentil Pumpkin and nothing really worked. Maybe listing ingredients sequentially by how much of each appeared in the soup? Scrapped that, as I was unable to adequately determine how much Jamaican it contained.

I found this on yummly basically by typing in the ingredients in my fridge that looked like they were about to become sentient. I’d made Dal Baht a few days prior and had a lot of left over items which, ding ding ding, these recipes share. This is a great simple seasonal soup which only takes about an hour to make. It’s great for awkward dinner parties, moon landings, and archeological digs.

Ingredients
1 minced onion
2 garlic cloves chopped
1 piece gingerroot (2 inches, grated)
2 TBSP vegetable oil
2 TBSP ground coriander
1 1/2 tsps ground cumin
1 13oz can coconut milk
1 liter chicken stock
1/2 cup dry red lentils
1 sweet potato cubed
1 15oz can pumpkin puree
2 TBSP curry paste
black pepper to taste so add a lot really

Garlic and ginger love each other so once you’ve crushed and chopped them sufficiently drop them into a bowl together and really make the magic happen. Squish them together like two star-crossed lovers until you have a perfect mixture of the two which are both alike in wealth and dignity.   untitled-7949

In a grandiose gesture of good faith pull out a large cauldron, toss in your vegetable oil and onions. Stir them around for a spell until they become translucent like the skin of a Verona debutant.  Add in the lovers (garlic and ginger) being careful to continue stirring as to not allow their hot fiery love to consume them.untitled-7950Ask the poor  reluctant apothecary for  his wares. “I pay thy poverty and not thy will,” you scream at him as he hands you the coriander and cumin. Mix them into your pot and cook for another minute until you start to smell the spices on the cool night air.

Add everything else except the red curry paste. You are putting a whole mess of liquid in here so don’t be alarmed. Bring it to a boil and then reduce the heat to a medium simmer for about 35-40 minutes.

untitled-7951Test that it is done by sampling the sweet potato. If it is falling apart like the rivalry of two aristocratic families you’ve hit it on the head.

Add in your final ingredient, the curry paste and stir vigorously. If you’re not careful everyone will eat the soup without you. You’ll be left holding an empty bowl saying, “drunk all, and left no friendly drop to help me after?”

Anyway if everything doesn’t go your way don’t kill yourself over it

untitled-7952

Enjoy.

Pumpkin Soup, you slut.

It’s that time of year again when everyone tries their damnedest to look like something + prostitute. Yes I’m talking about that ever mutable holiday, All Hallows Eve where we as a nation have decided that regardless of its inherent ridicularity, showing as much skin as possible the day before November makes irrefutable sense. Well, once you’ve spent a night whoring it up and down the neighborhood for “candy” you might be warmed by this pleasantly festive soup.

Ingredients
6 cups chicken stock
1 1/2 tsp salt
1 tsp fresh ground pepper
4 cups pumpkin puree
1 tsp chopped cilantro
1 cup chopped onion
1/2 tsp chopped fresh thyme
1 clove garlic, minced

1/2 cup of cream (this is totally optional and I did not add it)

So really the hardest part about this is staying sober while you’re waiting for it to boil. I used fresh pumpkin so I had to actually puree (not just a noun) my pumpkin. Once that was done I literally tossed all of the ingredients into a pot,

Brought it to a boil,

turned it down to a simmer,

and went about my extraordinarily merry way for about 30 minutes.

After 30 minutes you can throw in a thickener if you are looking for that bisque-like quality, which I really wasn’t because I was well, all bisqued out. (add in some cream if you so desire.)

Now the original recipe said to puree this mutha at the halfway point. I didn’t really see the point because I like onions but if you have weak digestion or a penchant for baby food, go for it.

Set it to simmer again for an additional 30 minutes.

When that timer goes off you’ll be in sexy Halloween costume heaven slurping it up like sexy Catwoman and if you spill any you can wipe it up like a sexy maid, and if you throw up afterward because your sexy costume got you oodles of free shots, then you can clean it up like a sexy plumber.

Oh look out it’s sexy batman.

Happy Halloween,

Sluts.

Enjoy.


Personal Chicken Pot Pies

So mom says she’s making these personal pot pies and I say, “No kidding?” She says yeah, they’re easy and yummy and you should try them so I did. Wow was she right. Though in my inimitable fashion I changed the recipe a bit.

Ingredients:
1/2 package of refrigerated pie dough
1 Tbsp olive oil 
1/2 onion (chopped)
4 cloves garlic (chopped)
2 cups chopped chicken breast
1 tsp red pepper flakes
1 tsp Worcestershire sauce
1/2 cup of milk
2 Tbsp flour
1/4 cup sour cream
1/2 cup chicken stock
salt and pepper to taste
1/2 cup carrot (chopped)
1/2 cup broccoli (chopped)
1/2 cup mushrooms (sliced)
1/2 – 1 cup boiled potatoes (chopped) 2 small reds

Extra stuff:
4 oven safe bowls (often called ramekins)

The first thing you need to do is chop up the potatoes and start boiling them. This takes about 20 minutes so start right away.

Next roll out your pie dough into roughly a 12 inch circle. Place the four oven safe bowls upside down on the dough and with a knife cut around them. Now you will have 4 little pie crusts for your 4 bowls.

Preheat the oven to 230 C (450 F).

In a largish pot add about a 1 Tbsp olive oil and toss in the onions. Sauté for about 2 minutes and add the garlic. Then toss in the chicken.

In a small bowl mix milk flour sour cream and chicken stock. Once the chicken is browned add the milk mixture to the pot. Then add salt and pepper.

Once the milk mixture is incorporated add the veggies and mushrooms.

Drain the potatoes and toss them into the pot as well. Mix them all up.

Now divide the chicken mixture into 4 bowls. Cut a few slits in the top of each dough topper and place them onto each oven safe bowl.

Place each crust over the pie and use a spoon to press down the edges on the sides. This keeps the whole thing intact. Now brush a little melted butter or oil over the top of each pie.

Throw them all in the oven for 15-18 minutes. Once the crusts start to turn a bit brown, they’re done. These are great for dinner parties and so easy to make you may become addicted.

Enjoy these and thank my mom with every bite!

Goat Cheese Rosemary Savory Muffins

Hey yall. These are fast muffins. I mean really fast. You don’t even have to buy them a drink to take them to bed. If you need a not sweet portable breakfasty treat, these are perfect. That said you can also have them with a savory dinner instead of rolls. For some reason goat cheese is the new ingredient of choice this year. Watch out for this soft flavorful queso, it’s gonna be a star.
Ok, lets get started!

Ingredients:
2 and 1/4 cups flour
2 and 1/2 tsp baking powder
1 tsp salt
3 Tbsp fresh rosemary
3 Tbsp fresh or dried oregano
2 eggs
6 Tbsp butter (melt it!)
3/4 cup whole milk
1/2 cup sour cream
224 grams (8 oz) goat cheese
1/2 cup grated goat cheese (or your favorite grate-able cheese)

Plunk that oven up to 175 C (350 F).

In a mid-sized bowl whisk together the dry ingredients, flour, baking powder, salt rosemary and oregano.

In another bowl mix, yes yes you know it, the wet ingredients, eggs, butter, milk, sour cream and goat cheeses. You can also add some cut up fruit for a kick if you like.

Now gently fold the two together. As you do it be careful to just stir just enough to get the wet and dry mixed. This process will keep your muffins fluffy!

OK now grease the muffin tin or little paper cups if you roll that way, and divide the batter evenly between the 12 cups. It will pretty much fill them all full. That reminds me, Maja, how is my long lost muffin tin doing in Barcelona? I am jealous of that muffin tin.

Now toss these puppies in your warmed up oven and let them bake for about 20-25 minutes until they look roughly like this:

Once they are slightly brown on top, they’re done!

Enjoy!

Labels: muffins, savory, goat cheese, breakfast, dinner