Beef Curry Pie

We have a new Curry Olive Oil! It is so flavorful, it's a new favorite. So I decided to make a pie. I brought it in to work and we demolished it completely! I think it's a hit.

But first, the coupon!

This actually makes enough for three pies. I made 2, then had the rest of the filling as is. Marvelous.

Beef Curry Pie
makes 3 pies

1 lb ground beef
20 oz mushrooms
8 oz spinach, rinsed, roughly chopped
3 medium red potatoes, thinly sliced, 1in pieces
1 medium onion, thinly sliced
8 oz mixed stir fry veggies, thawed if frozen
1/4 heavy cream or coconut milk
1 tbsp soy sauce
2 tbsp Curry Olive Oil
1 tbsp Coconut Balsamic
Salt and Pepper
Prepared pie crust for three two-crust pies*

Preheat the oven to 450°.

In a large high sided skillet, heat the olive oil to medium high and cook the potatoes and onion for 3 to 4 minutes. Add the mushrooms, breaking up any very large chunks and stir. Add salt and pepper to taste. Let cook about 10 minutes, until the mushrooms are reduced and the potatoes are softer.

Add the beef and the soy sauce. Break up the beef into small crumbles and saute until browned through. Dump in the spinach and veggies and stir well. When the spinach is wilted and the veggies are warmed through, stir in the balsamic and the cream. Combine well, and remove from heat.

Stretch crusts across three pie plates and pierce with a fork all over. Blind bake 2-3 minutes unfilled. Remove from oven and divide beef mix between the plates. Top with the second pie crusts*. Pinch edges closed and cut vent slits or pierce with a fork.

Bake 10-15 minutes until crust is golden brown.

*If you prefer a single crust pie, this is also great as a 'Shepard's Pie' dish. Blind bake the crust for 5 or 6 minutes before filling. Fill with beef mixture and cover with mashed potatoes. ( I like to add a layer of shredded cheese between these layers too!) Bake 10 minutes or until the potatoes are just golden.

We killed it: 

Black Truffle Pork Roast

This is another new balsamic we got in. Black Truffle!

I know how well truffles go with cheesy sauces so I served this up with some Alfredo noodles, because I love how a good meal comes together!

Truffle Pork Roast 

1 pork loin, 2 1/2lbs
1 tsp Oregano
2 tbsp Black Truffle Balsamic + 1 tsp
1 tbsp Rosemary Olive Oil
3 cloves garlic, minced
Salt and pepper to taste

Preheat the oven to 400°. Line a casserole dish with foil.

Mix the balsamic, oregano, garlic, salt and pepper together. Rub the pork loin with the olive oil and spread the balsamic mixture on top.

Roast 30 minutes. Brush on the remaining balsamic. Roast an additional 25-30 minutes.


Veggie Alfredo

1 lb pasta, cooked and set aside
1/4 cup butter
1 tbsp Garlic Olive Oil
1/3 cup flour
2 1/2 cups milk
2 cups soft shredded cheese (mozzarella is great)
1/2 cup sour cream
1/2 cup hard shredded cheese (cheddar or Asiago)
1-2 cups frozen mixed veggies, thawed

In a medium sauce pan, melt the butter. Add the oil and flour, whisking until smooth. Cook until fully incorporated. Slowly whisk in the milk, making sure that everything is smooth. Cook on medium high heat about 2 minutes or until thickened.

Sprinkle in the shredded cheeses and stir until mostly melted. Spoon in the sour cream and stir until incorporated.

In a large pan, combine the noodles with the sauce and veggies. Cook until the veggies are warm all the way through. Serve.

Mexi Fried Rice

Rice is something I always have on hand. I love it's fluffy texture and ability to take on so many flavors. And lets face it, when you order Chinese food, there is always a bin of the stuff left. I use it for desserts, breakfasts, dinners and sides. One of my all time favorite things to make is fried rice.

Asian style fried rice always has a home in my fridge, but once you have the basics down, fried rice can be anything. The difference is oils and add-ins. The best advice I can give you is to start with cold rice, ideally made at least a day ahead.

Unlike traditional Mexican Rice dishes, this doesn't involve a can of tomatoes and sauce. The tomatoes here are just used for topping. The color comes from the spices!

Mexi Fried Rice

4 cups cooked rice, cold
1/2 cup sweet corn kernels
1/2 cup pigeon peas (or regular)
1/2 cup mixed bell pepper strips
1/4 cup thinly sliced onion (aprox 1/2 small onion)
3 roasted red peppers, diced
1 tsp cumin
1 tbsp turmeric
1 dried chili*
1 small tomato, diced
1 avocado, diced
Garlic Cilantro Balsamic
2 tbsp Garlic Olive Oil
1 tbsp Chipotle Olive Oil
Salt to taste

Heat the oils in a large pan to medium high. Add the onions and saute until just translucent, 1-3 minutes. Add the dried chili and the pigeon peas and cook for one more minute.

Add a pinch of salt and the bell pepper strips and stir well. Add the rice and mix together. Cover and let cook for 2 minutes. Sprinkle the spices over everything and give it a good toss. Cook stirring occasionally another 5 minutes. Remove the chili.

Stir in the sweet corn and roasted peppers and stir until heated all the way through. Serve with a small mound of diced avocado and tomatoes on each portion and a drizzle of Garlic Cilantro Balsamic on each.

* If you want it spicier, leave in the seeds. For less spice, take them out.  For no spice, leave it out entirely and use all Garlic Oil.

Orange Beer Chicken

I'm baaaack!

Hello again everyone! I have missed writing for the blog so much, but it's been so busy around here! Our store in Smithville, NJ is doing great and we're still going strong in New Hope too. We're hiring for New Hope right now as well, so if you know anyone who needs a full time job and likes working with people and food, send them down to see us!

Back to the real action. FOOD!

I made this dish after the Superbowl (go sports!) because we had leftover beer. Yes, I know that's a strange thing to have leftover. One of our guests left a couple bottles of an amber ale behind and since it's not our favorite, I cooked with it.

If you don't want to use beer, I suggest a ginger beer. It's a strong flavor to add, but will work well with the orange. If not that, go with broth.

Orange Beer Chicken

1 bottle Amber Ale or ginger beer
8 pieces chicken thighs
1 tsp fresh Thyme, minced
1 tbsp sugar
Salt and Pepper
3 tbsp Blood Orange Olive Oil
1 tsp crushed garlic
1 tsp finely shredded ginger (omit if using ginger beer)
Orange slices (for serving)
Rice (for serving)

Preheat the oven to 400°.

Rinse the chicken and pat dry. Lay out evenly spaced in a casserole dish. In a small bowl, combine the sugar and spices with the Olive Oil to make a paste. Rub the mixture over the chicken to coat. Pour the beer into the bottom of the pan.

Roast for 35-40 minutes. If using chicken with the skin on, I usually give it another couple minutes to let it really crisp up. Watch it carefully. Golden brown, not black and smoking!

Garnish with fresh orange slices and serve with rice.