Monday, September 19, 2011
Steak and Stilton Pies and other stuff
Boy did I make a lot of stuff this weekend. Fall is in the air. It is beautiful and cool outside. Trees are just starting to change and apple cider and cider doughnuts are at all the farms. I couldn't help but get into the mood of cooking fallish type of stuff. I saw this Steak and Stilton Pie recipe in Saveur Magazine and knew I had to make it.
It takes time but nothing about it is difficult. It was nice smelling it cooking most the day.
At the same time I was boiling Apple Cider that we got at the farm. I was making Apple Cider Molasses. I got the recipe from Foodie with Family so you can mosey over there if you want the recipe.
The stove was working overtime. I also was making bitters for fun but that is a whole other post.
So back to the Steak and Stilton pie. There were vegetables.
There was beer. Some for the dish and some for Big Mama Janis.
Mushroom and stout taste good together. No really.
Ah how I love the Stilton. It isn't too Blue Cheesy. It is just right.
We didn't have 6" pie tins so used dol sot bi bim bap bowls and only made 2 instead of 4.
I gotta say that these really were good. Go ahead and make them on a cold Fall day.
Who are these children and why did I put them on a Steak and Stilton Pie post? Welllll, these are my 2 kids and my two nephews. This was when they were little. We took the same picture when they were much bigger.
Why am I sharing this? I don't know. Could be that I am just insane. Yeah, that is it. Old and insane. Insane and old.
Um. Ok, now that I confused you... Check out this video of my favorite baby in the entire world. His name is Parker and I am his Grammy.
Steak and Stilton Pie
Saveur Magazine - October 2011
1/4 C olive oil
1 1/4 lb beef chuck, cut into 1" cubes
3 cloves garlic, finely chopped
2 large yellow onions, sliced
2 ribs celery, thickly sliced
2 small carrots, thickly sliced
2 tbsp minced rosemary
1 12 oz bottle stout beer
1/4 C flour
2 C beef stock
2 tsp. mustard powder
1 bay leaf
1 tbsp unsalted butter
10 oz mushrooms, quartered
6 oz English Stilton, crumbled
1 10 oz package frozen peas
1 14 oz package puff pastry
1 egg, lightly beaten
1. Heat oil in an 8 qt saucepan over medium-high heat. Season beef with salt and pepper, and cook until browned, 10-12 minutes; transfer to a bowl. Add garlic onions, celery, carrots, and rosemary to pan; cook until soft, 10-12 minutes. Add beer; cook until almost dry, 18-20 minutes. Add flour; cook, stirring, until smooth. Return beef to pan along with stock, mustard, and bay leaf; bring to a simmer over medium-low heat. Cook, coverd partially, until beef is barely tender, about 1 1/2 hours; set aside. Heat butter in a 10" skillet over high heat. Add mushrooms; cook, stirring, until browned all over, about 8 minutes; stir into beef mixture along with cheese and peas.
2. Heat over to 375 F. Divide beef mixture among four 6" pie tins (12 oz. each). Roll pastry into a 14: square; cut out four 6" circles. Brush tin edges with egg; place 1 circle over each; press to seal. Cut slits into pastry; brush with egg. Bake until browned, about 40 minutes.