Beef-and-Vegetable Potpie with Cheddar Biscuits, Food & Wine November 2010
Roasted Eggplants with Herbs, Cooking Light November 2010
I paired these recipes together because they both needed a 450°F oven.
These are supposed to be small eggplants, but those cost $6/lb instead of $2/lb, and I figured it wasn't worth an extra $5 for the presentation. Instead, I just cut a large eggplant in 4ths and then cut those into the slices that are supposed to be fanned out. This was ok, but not that flavorful or anything. If you like eggplant by itself, this will be good too... but it really is just eggplant. With some fresh herbs on top. It looks cool, though!
This potpie was pretty coming out of the oven too. It was supposed to be made in a 9x13 (actually two, but I halved the recipe. I'm not sure why they made the recipe for 12 servings in 2 pans...), but I had started cooking in my Dutch oven and figured, if it wasn't going to overflow, why not just keep going with it?
Inside of this potpie is onions, carrots, parsnips, peas, beef, thyme, and rosemary. The rosemary is really nice and flavorful. There's some flour added to the milky broth, but it didn't thicken up much for me. I don't have self-rising flour at home, so I just added some baking powder to the biscuit mix (which is really just flour, butter, milk, and cheddar cheese otherwise). It didn't end up rising too much, but it definitely got crispy on top while staying soft and moist wherever it stayed in the broth. G liked the potpie and had seconds (and maybe thirds!) I liked it too, but it was so filling! Those biscuits are light and fluffy, but they do have a substantial amount of flour :-P
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