Savory Saturday – Steak Pie Secret

Wow – now this is special.

My boyfriend has agreed to give away a very secret and special recipe that has been passed down from his father’s father’s father…you get the point (born and raised in Glastonbury, England).

Steak Pie for Two (or three to four normal people – we are pigs).

Wake up at 8:30 for a dinner ready around 6:30 (ouch). The earlier you start it and the late you leave it to savour in its deliciousness, the better.

2 lbs stewing beef

1 onion, cut into chunks

1 garlic head, all cloves minced

2 packages of beef oxo

1 tbsp worcestershire sauce

a few hits of hot sauce

pinch of dill

pinch of sage

pinch of thyme

1 tbsp-ish basil

4 bay leaves

1 tbsp-ish parsley

1 tbsp-ish oregano

a few pinches of chili pepper flakes

fresh ground pepper, to taste

package of puff pastry

asparagus

potatoes

Place beef in large pot and fill with water until just covering beef. Cut onion into large chunks and place into pot. Put in as many cloves of minced garlic as you can stand. We use a whole head of garlic, phew! Pour in the two packages of beef oxo, along with the worcestershire sauce and hot sauce. Throw in all the spices too!

Bring to a boil, then turn heat down to low and simmer it for as long as you can. Keep checking throughout the day that it doesn’t dry out. If so, add more water.

Three hours before you would like to eat, add a cup or 2 or 3 of wine in the mix. The more wine you add, the longer you should let it simmer.

Get two large bowls and 2 hard boiled egg holders and place the holders in the centre of the bowls. Get package of tenderflake (packaged puff pastry), roll out both pieces in flour, to fit over top of the bowls. Before you put the dough on top of the bowls, evenly divide the simmering stew between the two bowls. Once it’s in, place to pastry on top of the bowls. Make sure there are no holes in the dough, and that each piece of dough covers the bowl.

Place the bowls in a preheated oven, set at 400F. Monitor pastry and cook until pastry is golden brown, usually 15-20 minutes.

To serve, cut puff pastry in half, place on plate, pour stewing beef over pastry. We like to serve with baked potatoes and broiled asparagus in olive oil, salt and pepper.

YUM!!!!

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Back to the grind

Well, March Break is now over and it’s time to get back into the classroom and teach like there is no tomorrow…

Stuffed chicken with goat cheese

Unfortunately I did not have an opportunity to travel as my bank account is holding on to my money until the summer, but I did have a nice relaxing time in Toronto.

Aside from wandering around the city as the gorgeous weather dictated us to partake in, one of the other main forms of entertainment over the past 2 weeks, my boyfriend and I experimented with our culinary skills in the kitchen.

Let’s see – what did we make:

1. Fish tacos (with spicy basa fish) (boy)

2. Greek stew (me)

3. Mussels with spicy tomato sauce (we like spice!) (boy)

4. Stuffed portabello mushroom caps with roasted rosemary garlic potato fingers (me)

5. Stuffed chicken with goat cheese and asparagus on a bed of garlic kale (me)

6. Homemade deep dish pizza (from scratch – all of it!) (boy) – we had this twice, as it was – in my opinion – as good as Giordano’s in Chicago

7. Scotch Pie (me)

8. Seafood pasta with garlic bread (boy)

9. Australian style mussels (me)

10. Carolina style ribs with cornbread, corn and green beans (boy)

11. Seasoned flank steak fatijas with homemade pico de gallo and guacamole (boy)

The other thing I did a lot of over the break was WORK OUT. Much needed after a few heavy meals!