44.4 F
Oxford

On Cooking Southern: Perfect Pot Pies for Snowy Nights

beefpies-in-snowDSCN9998

SOUTHERNISM OF THE WEEK

As cold as a banker’s heart (on foreclosure day at the widow and orphans’ home): With all due apologies to our banker friends, this self explanatory expression harks back to Dickensian times, when the bank note was due, come Hell or High Water (and we all know what THAT expression means)…

WHAT TO DO ON A SNOWY WINTER’S EVE

The winter of 2015 is one for the record books, and it’s not yet over. Don’t let the pending warm spell fool you. Here in the Mid South all bets are off until Easter.

So what’s a person to do when our Southern weather makes international news, like it did during the coldest February on record?

Those fortunate enough to have prepared for Snowmageddon and Arctic temperatures should stoke the flames in the fireplace, crank up the emergency generator, and stir the pot of stew simmering on the wood stove.

The rest of us will have to pray for no power outages or frozen water pipes when the next wave of late winter hits the region.

During such chilling times, if the stove is still functioning, I recommend concocting a filling supper of homemade beef pot pie, and capping that all-in-one meal with a wee bit of Irish coffee.

… worked for me this past week when ice and snow encased all of Dixie territory south of I-40 and north of I-20.

That’s when my inherited and constantly honed obsession with food storage paid off. For starters, the freezer yielded a package of stew beef, several frozen pie crusts, and a package of frozen peas and carrots. The fridge and pantry yielded heavy whipping cream and eggs, an onion, celery and garlic (MUST-HAVES in EVERY kitchen). And my bar yielded… well, this IS Rebel country.

The resulting beef pot pie and Irish coffee proved filling and nourishing for the group of overgrown post-teens who gathered in my kitchen after several hours of frolicking on vintage wooden sleds. By evening’s end, we were sitting fat dumb and happy, which is a colloquial way of saying we were sated and comfortably warm.

To quote one of my friends not from around here, when the frozen landscape looks like a giant pot of grits exploded everywhere, consider it time to hunker down on the sofa and wrap the faux fur throw a bit tighter. Make another Irish coffee and call it dessert. And as that ear worm of a song says, “Let it go, let it go…”

BEEF POT PIE

Leftover pot roast is excellent for this recipe. Never fear if you don’t have 2-1/2 hours of time or a package of stew beef. The shortcut version of this is to open a few cans of roast beef-in-gravy, and combine with briefly sautéed frozen diced onions, minced garlic and veggie soup mix (carrots, peas and celery).

beefpies-in-progressDSCN99852 to 3 lb stew beef, chopped into small pieces

1 tsp salt

1/4 tsp ground black pepper

1/2 c (1 stick) butter or extra light olive oil

1 large yellow onion, diced

3 cloves garlic, minced

1 c fine-chopped celery leaves and celery hearts

T Worcestershire sauce

1-oz pkg of dried onion soup mix

2 T all-purpose flour, dissolved in 1/3 c water

10-1/2-oz can of cream of mushroom soup, plus can of water

12-oz bag of frozen green peas and carrots

2 sweet potatoes, peeled, sliced, steamed and cut into cubes

12-oz bag of frozen green peas and carrots

2 frozen piecrusts, thawed

1 egg, beaten and diluted with splash of water

beefpies-groupDSCN0006Sprinkle salt and pepper over the meat and allow it to sit for about 15 minutes. Heat the butter or olive oil in a large skillet and add the onion, garlic, and celery. Sauté until transparent.

Remove the sautéed veggies from skillet and add the meat. Sear and brown the meat, turning occasionally. Stir in the Worcestershire and onion soup mix. Add a bit of water as needed to prevent scorching, alternating stirring and covering the pan for about 15 minutes. Uncover and simmer another 15 minutes, until liquid is absorbed and the meat turns dark.

Add a small amount of water and scrape “fond” bits off the bottom of the pan. Add the veggies back into the pan. Simmer another 15 minutes, until mixture becomes thick. Cook peas and carrots on stovetop for about 5 minutes, drain and stir into the meat mixture. Add mushroom soup and a can of water. Simmer on medium low for about 5-10 minutes, adding the dissolved flour and stirring until thickened. Gently fold in the cooked potatoes and remove from heat.

Remove pie crusts from pans and form a single ball. Roll out between two sheets of wax paper or parchment, thin enough for tops of two 1.8-liter casserole dishes or entire pies for six individual 7-ounce ramekins.

For casserole containers, place the dish on the rolled piecrust and cut dough slightly larger than edges of the dish. Fill dish with meat mixture, leaving about 1 inch at top. Position cut crust over the filling, working and rolling back edge to fit smooth against side of dish. Use leftover dough to roll a thin rope of dough, and position it around edge of fitted dough.

For ramekins, cut circles of rolled dough about 1 inch larger than circumference of ramekin tip. Fit into the ramekins, pressing up and around the edges. Pierce the bottom and sides of dough to prevent bubbles. Cut second set of circles close to size of tops of the ramekins. Spoon filling into lined ramekins and position small circle on top. Pinch dough from sides with top dough and crimp as you would for a regular pie. Pierce the top to allow steam to escape.

Beat one egg in a small bowl and add a splash of water. Gently brush the beaten egg wash over the exposed dough. This will enhance flakiness and golden coloration.

Preheat oven to 375-400˚F (depending on how hot your oven bakes). Bake the beef pie(s) on a baking sheet in center rack for 35-45 minutes, until mixture is bubbling through the dough piercings, and crust has turned golden brown. Serve immediately.


IRISH COFFEE

Irish coffee as we know it is said to have been invented and named by Joe Sheridan in the 1940s in Foynes, in County Limerick, as a warming beverage for American passengers disembarking on winter evenings from a Pan Am flying boat. He added whiskey to coffee (Americans’ preference) and topped it with cream. According to food historians, Stanton Delaplane, a San Francisco Chronicle travel writer, took the recipe home after drinking it at Shannon Airport, and began serving it at the local Buena Vista Café in 1952. Other barkeeps claim authorship of the drink, but it had precedence throughout Europe — 19th Century precursors were popular in France, Germany, Denmark and Vienna, where boozy coffee was topped with whipped cream.

irishcoffee-DSCN00334 parts hot coffee (about 2 cups)

2 parts Irish whiskey (about 2 jiggers)

1 T brown sugar

1-1/2 parts fresh cream (about 2 to 3 T)

Proper presentation is to serve the beverage in a footed glass mug. Many versions in the United States call for espresso or dark roast coffee. The key to successful preparation of the drink is to make the cream float on top of the coffee. This is best accomplished by stirring in a generous amount of brown sugar (sugar encourages the cream to float) after adding the whiskey. Carefully pour the thickened cream over the back of a spoon or use two spoons to add the whipped cream. It takes practice.

Don’t be like Delaplane and his buddies, who after 30 million servings, declared that Irish coffee ruins three good drinks — coffee, whiskey and cream!


Laurie Triplette is a writer, historian and accredited appraiser of fine arts, dedicated to preserving Southern culture and foodways. Author of the award-winning community family cookbook GIMME SOME SUGAR, DARLIN’, and editor of ZEBRA TALES (Tailgating Recipes from the Ladies of the NFLRA), Triplette is a member of the Association of Food Journalists, Southern Foodways Alliance and the Southern Food and Beverage Museum. Check out the GIMME SOME SUGAR, DARLIN’ website and follow Laurie’s food adventures on Facebook and Twitter.

Most Popular

Recent Comments

scamasdscamith on News Watch Ole Miss
Frances Phillips on A Bigger, Better Student Union
Grace Hudditon on A Bigger, Better Student Union
Millie Johnston on A Bigger, Better Student Union
Binary options + Bitcoin = $ 1643 per week: https://8000-usd-per-day.blogspot.com.tr?b=46 on Beta Upsilon Chi: A Christian Brotherhood
Jay Mitchell on Reflections: The Square
Terry Wilcox SFCV USA RET on Oxford's Five Guys Announces Opening Date
Stephanie on Throwback Summer
organized religion is mans downfall on VP of Palmer Home Devotes Life to Finding Homes for Children
Paige Williams on Boyer: Best 10 Books of 2018
Keith mansel on Cleveland On Medgar Evans
Debbie Nader McManus on Cofield on Oxford — Lest We Forget
Bettye H. Galloway on Galloway: The Last of His Kind
Richard Burns on A William Faulkner Sighting
Bettye H. Galloway on Galloway: Faulkner's Small World
Bettye H Galloway on Galloway: Faulkner's Small World
Bettye H Galloway on Galloway: Faulkner's Small World
Bettye H. Galloway on Galloway: Faulkner's Small World
Ruby Begonia on Family Catching Rebel Fever
Greg Millar on The Hoka
Greg Millar on The Hoka
Greg Millar on The Hoka
Greg Millar on The Hoka
jeff the busy eater on Cooking With Kimme: Baked Brie
Travis Yarborough on Reflections: The Square
BAD TASTE IN MY MOUTH on Oxford is About to Receive a Sweet Treat
baby travel systems australia on Heaton: 8 Southern Ways to Heckle in SEC Baseball
Rajka Radenkovich on Eating Oxford: Restaurant Watch
Richard Burns on Reflections: The Square
Guillermo Perez Arguello on Mississippi Quote Of The Day
A Friend with a Heavy Heart on Remembering Dr. Stacy Davidson
Harold M. "Hal" Frost, Ph.D. on UM Physical Acoustics Research Center Turns 30
Educated Citizen on Buzzed Driving is Drunk Driving
Debbie Crenshaw on Trump’s Tough Road Ahead
Treadway Strickland on Wicker Looks Ahead to New Congress
Tony Ryals on parking
Heather Lee Hitchcock on ‘Pray for Oxford’ by Shane Brown
Heather Lee Hitchcock on ‘Pray for Oxford’ by Shane Brown
Dr Donald and Priscilla Powell on Deadly Plane Crash Leaves Eleven Children Behind
Dr Donald and Priscilla Powell on Deadly Plane Crash Leaves Eleven Children Behind
C. Scott Fischer on I Stand With Coach Hugh Freeze
Sylvia Williams on I Stand With Coach Hugh Freeze
Will Patterson on I Stand With Coach Hugh Freeze
Rick Henderson on I Stand With Coach Hugh Freeze
George L Price on I Stand With Coach Hugh Freeze
on
Morgan Shands on Cleveland: On Ed Reed
Richard McGraw on Cleveland: On Cissye Gallagher
Branan Southerland on Gameday RV Parking at HottyToddy.com
Tom and Randa Baddley on Vassallo: Ole Miss Alum Finds His Niche
26 years and continuously learning on Ole Miss Puts History In Context With Plaque
a Paterson on Beyond Barton v. Barnett
Phil Higginbotham on ‘Unpublished’ by Shane Brown
Bettina Willie@www.yahoo.com.102Martinez St.Batesville,Ms.38606 on Bomb Threat: South Panola High School Evacuated This Morning
Anita M Fellenz, (Emilly Hoffman's CA grandmother on Ole Miss Spirit Groups Rank High in National Finals
Marilyn Moore Hughes on Vassallo: Ole Miss Alum Finds His Niche
Jaqundacotten@gmail williams on HottyToddy Hometown: Hollandale, Mississippi
Finney moore on Can Ole Miss Grow Too Big?
diane faulkner cawlley on Oxford’s Olden Days: Miss Annie’s Yard
Phil Higginbotham on ‘November 24’ by Shane Brown
Maralyn Bullion on Neely-Dorsey: Hog Killing Time
Beth Carr on A Letter To Mom
Becky on A Letter To Mom
Marilyn Tinnnin on A Letter To Mom
Roger ulmer on UM Takes Down State Flag
Chris Pool on UM Takes Down State Flag
TampaRebel on UM Takes Down State Flag
david smith on UM Takes Down State Flag
Boyd Harris on UM Takes Down State Flag
Jim (Herc @ UM) on Cleveland: Fall Vacations
Robert Hollingsworth on Rebels on the Road: Memphis Eateries
David McCullough on Shepard Leaves Ole Miss Football
Gayle G. Henry on Meet Your 2015 Miss Ole Miss
Guillermo F. Perez-Argüello on Neely-Dorsey: Elvis Presley’s Big Homecoming
Jennifer Mooneyham on ESPN: Ole Miss No. 1 in Nation
Wes McIngvale on Ole Miss Defeats Alabama
BARRY MCCAMMON on Ole Miss Defeats Alabama
Laughing out Loud on ESPN: Ole Miss No. 1 in Nation
Dr.Bill Priester on Cleveland: On Bob Priester
A woman who has no WHITE PRIVILEGE on Oxford Removes Mississippi Flag from City Property
A woman who has no WHITE PRIVILEGE on Oxford Removes Mississippi Flag from City Property
paulette holmes langbecker on Cofield on Oxford – Rising Ole Miss Rookie
Ruth Shipp Yarbrough on Cofield on Oxford — Lest We Forget
Karllen Smith on ‘Rilee’ by Shane Brown
Jean Baker Pinion on ‘The Cool Pad’ by Shane Brown
Janet Hollingsworth (Cavanaugh) on John Cofield on Oxford: A Beacon
Proud Mississippi Voter on Gunn Calls for Change in Mississippi Flag
Deloris Brown-Thompson on Bebe’s Letters: A WWII Love Story
Sue Ellen Parker Stubbs on Bebe’s Letters: A WWII Love Story
Tim Heaton on Heaton: Who is Southern?
Tim Heaton on Heaton: Who is Southern?
Karen fowler on Heaton: Who is Southern?
Don't Go to Law School on Four Legal Rebels Rising in the Real World
bernadette on Feeding the Blues
bernadette on Feeding the Blues
Joanne and Mark Wilkinson on Ron Vernon: a Fellowship of Music
Mary Ellen (Dring) Gamble on Ron Vernon: a Fellowship of Music
Cyndy Carroll on Filming it Up in Mississippi
Dottie Dewberry on Top 10 Secret Southern Sayings
Brother Everett Childers on ‘The Shack’ by Shane Brown
Mark McElreath on ‘The Shack’ by Shane Brown
Bill Wilkes, UM '57, '58, '63 on A Letter from Chancellor Dan Jones
Sandra Caffey Neal on Mississippi Has Proud Irish Heritage
Teresa Enyeart, and Terry Enyeat on Death of Ole Miss Grad, U.S. Vet Stuns Rebel Nation
P. D. Fyke on Wells: Steelhead Run
Johnny Neumann on Freeze Staying with Rebels
Maralyn Bullion on On Cooking Southern: Chess Pie
Kaye Bryant on Henry: E. for Congress
charles Eichorn on Hotty Tamales, Gosh Almighty
Jack of All Trades on Roll Over Bear Bryant
w nadler on Roll Over Bear Bryant
Stacey Berryhill on Oxford Man Dies in Crash
John Appleton on Grovin' Gameday Memories
Charlotte Lamb on Grovin' Gameday Memories
Guillermo F. Perez-Argüello on Two True Mississippi Icons
Morgan Williamson on A College Education is a MUST
Morgan Williamson on A College Education is a MUST
Jeanette Berryhill Wells on HottyToddy Hometown: Senatobia, Mississippi
Tire of the same ole news on 3 "Must Eat" Breakfast Spots in Oxford
gonna be a rebelution on Walking Rebel Fans Back Off the Ledge
Nora Jaccaud on Rickshaws in Oxford
Martha Marshall on Educating the Delta — Or Not
Nita McVeigh on 'I'm So Oxford' Goes Viral
Guillermo F. Perez-Argüello on How a Visit to the Magnolia State Can Inspire You
Charlie Fowler Jr. on Prawns? In the Mississippi Delta?
Martha Marshall on A Salute to 37 Years of Sparky
Sylvia Hartness Williams on Oxford Approves Diversity Resolution
Jerry Greenfield on Wine Tip: Problem Corks
Cheryl Obrentz on I Won the Lottery! Now What?
Bnogas on Food for the Soul
Barbeque Memphis on History of Tennessee Barbecue
Josephine Bass on The Delta and the Civil War
Nicolas Morrison on The Walking Man
Pete Williams on Blog: MPACT’s Future
Laurie Triplette on On Cooking Southern: Fall Veggies
Harvey Faust on The Kream Kup of the Krop
StarReb on The Hoka
Scott Whodatty Keetereaux Keet on Hip Hop — Yo or No, What’s Your Call
Johnathan Doeman on Oxford Man Dies in Crash
Andy McWilliams on The Warden & The Chief
Kathryn McElroy on Think Like A Writer
Claire Duff Sullivan on Alert Dogs Give Diabetics Peace of Mind
Jesse Yancy on The Hoka
Jennifer Thompson Walker on Ole Miss, Gameday From The Eyes of a Freshman
HottyToddy.com