Tag Archives: Kids

Guinness Steak Pie

Jamie Oliver’s
Steak, Guinness and Cheese Pie with a Puff Pastry Lid

If you’re searching for a St. Patrick’s Day supper recipe (or a hearty meal to warm your spirits), this is a delicious alternative to the traditional pot of corned beef and cabbage, especially if you’re a “meat pie” lover like me.

Steak & Guinness Pie, MyLastBite.com

The recipe is from Jamie Oliver’s terrific cookbook “Jamie at Home”, which coincides with his show on Food Network. The episode with this recipe is called “Pastry”, in case you haven’t seen it yet.

This dish is now a St. Paddy’s Day tradition in our house, and it’s always a hit with friends and family.

My changes to the original recipe are noted in orange.

Ingredients

Olive oil
3 medium red onions, peeled and chopped
3 cloves of garlic peeled and chopped
1 oz butter plus extra for greasing
Steak & Guinness Pie Photo 2, MyLastBite.com2 carrots peeled and chopped
2 sticks of celery trimmed and chopped
4 field mushrooms peeled and sliced
2 1/2 pound brisket or stewing beef cut in to 1 inch cubes
a few sprigs of rosemary, leaves picked and chopped
sea salt and freshly ground black pepper
1 can of Guinness beer

(Instead I used 2 bottles ofGuinness Draught, 11.2 oz size bottles)
2 heaped tablespoons of flour
7 oz freshly grated cheddar cheese
2 sheets of ready made good quality all butter puff pastry
1 large organic free range egg, beaten

(I also added 1 chopped Jalapeno for heat)

Steak & Guinness Pie Photo 3, MyLastBite.com

Instructions

Preheat the oven to 375 degrees.
In a large ovenproof pan, heat a glug of olive oil on a low heat. Add the onions and fry them gently for about ten minutes – try not to color them too much.

Turn up the heat add the garlic, butter, carrots, celery, jalapenos and scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, a pinch of slat and a level teaspoon of pepper.

Steak & Guinness Pie Photo 4, MyLastBite.comFry fast for 3 or 4 minutes, then pour in one bottle of Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about one (1) and 1/2 hours.

Remove the pan from the oven and give the stew a stir. Put it back in to the oven and continue to cook it for another hour or until the meat is very tender and the stew is rich dark and thick. (I added another half bottle of Guinness at this point).

Jamie notes: “A perfect pie filling needs to be robust, so if it’s still quite liquidy, place the pan on the hob (stove top) and reduce until the sauce thickens.”

Remove it from the heat and stir in half of the cheese, then season carefully and leave it to cool slightly.

Cut about a third of the pastry from the block. Dust a clean work surface with flour and roll both pieces of pastry out evenly with a floured rolling pin to the thickness of a pound coin.

Butter an appropriately sized pie dish then line with the larger sheet, leaving the edges dangling over the sides.

Tip (pour or spoon) the stew into your pastry lined dish and even it out before sprinkling the remaining cheese over it.

Guinness Steak Pie

Brush the edges of the pastry with a little beaten egg.

Guinness Steak Pie

Cut the other rolled sheet of pastry to fit the top of the pie dish and criss-cross lightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry on to the pastry lid to make it look nice and rustic.

Brush the top with beaten egg then bake the pie directly on the bottom of the oven for 45 minutes until the pastry is cooked puffed and golden.

Guinness Steak Pie

Serves 4 to 6

Guinness Steak Pie

Jamie Oliver’s Official Website

“Jamie at Home” on Food Network

If you have the U.K. version of the book “Jamie Oliver at Home”, it’s on page 342.

I use this Gram Conversion Calculator

Pepperidge Farm Puff Pastry

Jamie Oliver’s Food Revolution

Originally posted Mar 13, 2009

13 Comments

Filed under Recipes

Guinness Steak Pie

Jamie Oliver’s
Steak, Guinness and Cheese Pie with a Puff Pastry Lid

If you’re searching for a St. Patrick’s Day supper recipe (or a hearty meal to warm your spirits), this is a delicious alternative to the traditional pot of corned beef and cabbage, especially if you’re a “meat pie” lover like me.

Steak & Guinness Pie, MyLastBite.com

The recipe is from Jamie Oliver’s terrific cookbook “Jamie at Home”, which coincides with his show on Food Network. The episode with this recipe is called “Pastry”, in case you haven’t seen it yet.

This dish is now a St. Paddy’s Day tradition in our house, and it’s always a hit with friends and family.

My changes to the original recipe are noted in orange.

Ingredients

Olive oil
3 medium red onions, peeled and chopped
3 cloves of garlic peeled and chopped
1 oz butter plus extra for greasing
Steak & Guinness Pie Photo 2, MyLastBite.com2 carrots peeled and chopped
2 sticks of celery trimmed and chopped
4 field mushrooms peeled and sliced
2 1/2 pound brisket or stewing beef cut in to 1 inch cubes
a few sprigs of rosemary, leaves picked and chopped
sea salt and freshly ground black pepper
1 can of Guinness beer

(Instead I used 2 bottles of Guinness Draught, 11.2 oz size bottles)
2 heaped tablespoons of flour
7 oz freshly grated cheddar cheese
2 sheets of ready made good quality all butter puff pastry
1 large organic free range egg, beaten

(I also added 1 chopped Jalapeno for heat)

Steak & Guinness Pie Photo 3, MyLastBite.com

Instructions

Preheat the oven to 375 degrees.
In a large ovenproof pan, heat a glug of olive oil on a low heat. Add the onions and fry them gently for about ten minutes – try not to color them too much.

Turn up the heat add the garlic, butter, carrots, celery, jalapenos and scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, a pinch of slat and a level teaspoon of pepper.

Steak & Guinness Pie Photo 4, MyLastBite.comFry fast for 3 or 4 minutes, then pour in one bottle of Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about one (1) and 1/2 hours.

Remove the pan from the oven and give the stew a stir. Put it back in to the oven and continue to cook it for another hour or until the meat is very tender and the stew is rich dark and thick. (I added another half bottle of Guinness at this point).

Jamie notes: “A perfect pie filling needs to be robust, so if it’s still quite liquidy, place the pan on the hob (stove top) and reduce until the sauce thickens.”

Remove it from the heat and stir in half of the cheese, then season carefully and leave it to cool slightly.

Steak & Guinness Pie Photo 5, MyLastBite.comCut about a third of the pastry from the block. Dust a clean work surface with flour and roll both pieces of pastry out evenly with a floured rolling pin to the thickness of a pound coin.

Butter an appropriately sized pie dish then line with the larger sheet, leaving the edges dangling over the sides.

Tip (pour or spoon) the stew into your pastry lined dish and even it out before sprinkling the remaining cheese over it.

Brush the edges of the pastry with a little beaten egg.

Cut the other rolled sheet of pastry to fit the top of the pie dish and criss-cross lightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry on to the pastry lid to make it look nice and rustic.

Brush the top with beaten egg then bake the pie directly on the bottom of the oven for 45 minutes until the pastry is cooked puffed and golden.

Serves 4 to 6
Jamie Oliver's Steak & Guinness Pie

Jamie Oliver’s Official Website

“Jamie at Home” on Food Network

If you have the U.K. version of the book “Jamie Oliver at Home”, it’s on page 342.

I use this Gram Conversion Calculator

Pepperidge Farm Puff Pastry

9 Comments

Filed under Recipes

Michael Mina – San Francisco

My niece Kindal and nephew Chace recently turned thirteen, which I think is the very first “milestone” birthday that most of us celebrate. At thirteen we’re “cool” teenagers… at sixteen we get to drive (if we’re lucky)… at eighteen we’re “grown-ups” (although I personally disagree with that one!). Turning twenty-one means cocktails, cheap Happy Hour food and getting a real job…. while thirty means we’re done making the stupid mistakes we made in our twenties (hopefully)!

The Twins, MyLastBite.com

To celebrate the twins 13th birthday, I wanted to do something extra special with my sister’s amazing kids. They have never been on an airplane (except on a film set!), so I figured this was the perfect way to celebrate them becoming bona-fide teenagers.

I first thought about a Las Vegas trip. That would work out well for me because of the long list of restaurants I want to try in “Sin City”. Places I’m dying to eat at are Jet Tila’s Wazuzu, the freshly flown in Mediterranean seafood at Bartolotta (both at the Wynn Encore), and the legendary Joel Robuchon at MGM. But the twins had been to Vegas before, during family boating trips to Lake Mead and I wanted this birthday celebration to be a whole, new experience.

San Francisco sounded perfect. It’s a short flight (just over an hour) and we could fly out of Ontario airport (CA) which is near my sister’s house in San Dimas. I started checking flights online and noticed that the airplanes from Ontario to San Francisco were small (30 seat turboprop) commuter planes. For this, the twins first flying experience, I thought it would be better to board a large, roomy jet where they could do a little exploring in flight… meaning strolls to the back to check out the lavatories (remember, as a kid, when that was fun?). However, this route was more expensive (and a bit of a drive for my sister), but I went ahead and reserved flights from Los Angeles to San Francisco on January 24th.

After I cleared the dates with my sister, and got my husband to agree to step away from his computer for two consecutive days, I booked the trip. Even though the twins thought the “gift” was going to be the airplane ride, I wanted to find a restaurant that would provide a wonderful memory for this special occasion. We had one night in San Francisco, and half of the next day for sightseeing. The only two restaurants that popped in my head were Hubert Keller’s “Fleur De Lys” and Michael Mina’s flagship restaurant “Michael Mina”. Both chefs had guest-starred on previous episodes of “Top Chef” (I’m obsessed with the show), so those were my top choices.

I started doing a little research on both restaurants and came across food blogger, KevinEats posting about his visit to Michael Mina in 2007. The pictures were incredible (his photos always make me drool) and after reading a few more recent reviews, I decided on the Michelin Two-Star Michael Mina.

Flights booked… restaurant booked… now on to finding a hotel.

For years, my favorite San Francisco hotel had always been the Miyako hotel (now called Hotel Kabuki), which is located in Japan Town. I used to love the deep, traditional Japanese bathtubs which always made me feel like I was back in Okinawa. In 1982, my sister was crowned “Nisei Week” Queen here in Los Angeles (a big deal in the local Japanese community). Luckily for me, I got to tag along with her to various Japanese events including the Cherry Blossom Festival in San Francisco. Hanging out with the “Queen” was cool. While she was busy with her official duties (being photographed with every business owner in J-Town), I was off (with a chaperone) eating my way through festival food stalls filled with Yakitori, Udon, Mochi and anything else in site. That was the first time I ever stayed at the Miyako hotel and for years after, it was the only choice… until now.

St. Francis Hotel, San FranciscoWhen I read that Michael Mina restaurant is actually located inside the St. Francis hotel, I figured it was a “no brainer” to stay there just in case our incoming flight was delayed, and to also make sure the twins were comfortable. Driving around San Francisco can be a little scary at first, and rushing from hotel to restaurant, a few hours after their first flight experience, didn’t sound like fun at all. The St. Francis seemed the logical choice.

Our flight left LAX at 12:50pm and I had the best time watching Kindal and Chace take in every moment. They listened carefully to every announcement, checked to make sure they each had their own”barf” bag, and actually read the emergency seatback cards. Just a week before our trip, Captain “Sully” had crash-landed on the Hudson River (everyone survived), so we were all a little more sensitive about the flight.

Air travel has always been a huge part of my life, and I admit that I’m STILL excited when I board a plane, because it means I’m “going somewhere” (and hopefully it’s somewhere for fun!). My sister and I had been flying since we were babies, when our dad was based in Okinawa. Those were incredibly long flights from Okinawa to California (with stops in Tokyo and Hawaii) during the Vietnam War. By the time I was three and Janet was six, we had crossed the Pacific Ocean multiple times to visit family in Los Angeles. That’s probably why this flight to San Francisco felt extra special to me, because I was taking my sister’s kids (who I love like my own) on their first official airplane ride.

Thankfully, every step of the trip went as planned. In less than 24 hours the twins had their first flight, their first Michelin star dinner (which was fantastic), a beautiful hotel room, and an incredible tour of Alcatraz.

I wished we could have fit more in on this trip. We didn’t get to North Beach, China Town or my beloved J-Town, but we did exactly what I had hoped for in the first place… we made a whole new batch of unforgettable memories together!

Our Dinner At Michael Mina
All ready for dinner at Michael Mina, MyLastBite.com
Ready for dinner!
Michael Mina Restaurant, MyLastBite.com
There were birthday cards waiting on the table for both Kindal & Chace (from the restaurant). Bottom left (out of focus) is popcorn with shaved truffles. I was happily surprised that the twins loved it!

Trio of Lobster Amuse Bouche at Michael Mina, MyLastBite.com
Trio of Lobster, the Amuse Bouche.

Course One at Michael Mina, MyLastBite.com

Trio of Dungeness Crab at Michael Mina, MyLastBite.com
Trio of Dungeness Crab (my first course): Poached, Butter-Roasted and in Cioppino soup.
Trio of Pork at Michael Mina, MyLastBite.com
Trio of Pork (Peter’s First Course): Terrine with Cornichon Gelee, Pork Belly with Frisee au Lardon and Quail Egg, Bourguignon

Kobe TrioBeef Trio at Michael Mina, MyLastBite.com
The twins both ordered the Kobe (Wagyu) Beef Shabu Shabu in Dashi Broth, with Foie Gras.

Kobe TrioBeef Trio at Michael Mina, MyLastBite.com
They didn’t like the Foie Gras, but I was proud that they both tried it! Peter and I happily ate it for them. The Wagyu Beef Shabu-Shabu pot was a fun start to the evening. They both LOVED the exquisite beef of course!

Course Two at Michael Mina, MyLastBite.com

Seafood Trio at Michael Mina, MyLastBite.com
Peter’s second course: Bouillabaisse “Mina Style” with Barramundi, Scallop & Octopus.

Trio of Duck at Michael Mina, MyLastBite.com
For my second course I had Liberty Duck “Three Ways”: Duck Breast with Parsnip Puree, Seared Foie Gras with Laird Brandy Gastrique, Duck Rillette Croquette with Apple Butter. ALL FANTASTIC.

Beef Trio at Michael Mina, MyLastBite.com
For their second course, the twins each selected Brandt Farm Beef “Three Ways”: Filet, Short Rib and Rib-Eye. I had a bite of the La Ratte Potatoes and they were the creamiest ever.

Beef Trio at Michael Mina, MyLastBite.com
Kindal working her way through the second course… (“hey mom, those Cotillion classes worked!”)

Chace done with Course 2! MyLastBite.com
As you can see, Chace really loves his beef!

Course Three at Michael Mina, MyLastBite.com

Passion Fruit Panna Cotta at Michael Mina, MyLastBite.com
For the third course (dessert) Chace selected Panna Cotta with Passion Fruit, Chocolate & Banana.

Citrus Trio Dessert at Michael Mina, MyLastBite.com
Peter had Meyer Lemon Marmalade, Lime Curd, Grapefruit Gelee and Tarragon Ice Cream.

Cheese Course at Michael Mina, MyLastBite.com
I went for the Cheese Course: Pata de Cabra, Pear Puree, Hazelnuts. Vermont Shepherd, Quince Puree, Marcona Almonds. Persille du Beaujolais, Cocoa nibs, Turbinado Sugar.

Tres Leches Cake at Michael Mina, MyLastBite.com
Kindal had Tres Leches Cake with Guava and Cajeta Ice Cream.

Kindal, Michael Mina, Chace, Sammy Mina at Michael Mina, MyLastBite.com
An extra treat at the end of dinner, was a personal happy birthday wish from the man himself! Chef Michael Mina and his adorable son, Sammy (who was working too!).

Kindal, Jo, Chace  at Michael Mina, MyLastBite.com
A wonderful evening!

Chace, Kindal, Peter after dinner at Michael Mina, MyLastBite.com
Leaving the restaurant… “we have NEVER been so full!”.

After Michael Mina "Food Coma!", MyLastBite.com
Back in the hotel room… “oh… this is what a food coma feels like!”

Room Service Breakfast, MyLastBite.com
Early morning room service to get us up and about!

St. Francis Hotel, MyLastBite.com
Checking out and waiting for our rental car.

Boat to Alcatraz, MyLastBite.com
Windy and COLD boat out to Alcatraz (Golden Gate bridge in background).

Alcatraz, MyLastBite.com
Kindal, Chace, Jo at Alcatraz.

Alcatraz, MyLastBite.com
The Audio Tour was fantastic! Chace, Kindal and Peter

Alcatraz Kitchen, MyLastBite.com
The kitchen at Alcatraz.

Alcatraz, MyLastBite.com
Waiting to catch the boat.

SFO Airport Snack, MyLastBite.com
A little snack at San Francisco Airport!

San Francisco Trip, MyLastBite.com
Flying back to L.A.

Michael Mina Menu, MyLastBite.com

Michael Mina
335 Powell Street
San Francisco, CA 94102
415 397-9222

Note: the Restaurant has a new location

Website

Dining Date: 1/24/09
Three Course Prix Fixe Menu $105 each

Mentioned Above:

KevinEats – Review of Michael Mina

Wazuzu Restaurant (Vegas)

Joel Robuchon Restaurant (Vegas)

Bartolotta Restaurant (Vegas)

St. Francis Hotel

Michael Mina Restaurant

Hotel Kabuki

Nisei Week Queens (My sister: Janet Barnes 1982)

About the Twins

11 Comments

Filed under Eating Out, Food Stories (written by me)

Kids & Fruit Caviar – Adventures in Molecular Cooking [4]

“Kids Play!”

I recently took my Molecular Cooking kit to my sister’s house for an afternoon of food fun with the twins (Kindal & Chace, age 12). After setting up the ingredients (including calcium chloride and sodium alginate), I had my niece and nephew read the recipe for making fruit “caviar”. My niece Kindal said “That’s it? This is gonna be EASY!”.

Kids & Molecular Cooking, MyLastBite.comThey used the same recipe and ingredients as I did for the ruby red grapefruit caviar, but also added Gummy Bears and Jelly Bellys into the larger balls. They did this by inserting the candy into the juice solution, just as it was scooped into the algin bath. Even my older nephew Cody got in on the fun, and there was a bit of fighting to take turns using the syringes. Next time I’ll make sure to bring three with me!

The caviar were perfect and we served them with lemon sorbet for dinner. The Gummy Bear and Jelly Belly spheres were oddly shaped, but the kids thought they were cool. They loved biting through the spherical balls to get to the candy center. When we plated them, I actually thought they looked like pretty, little river rocks.

All in all, it was a wonderful afternoon watching the kids do what kids do best…. play with their food.

Kids & Molecular Cooking, MyLastBite.com
Kindal weighing the calcium chloride.

Kids & Molecular Cooking, MyLastBite.com
Weighing the juice.

Kids & Molecular Cooking, MyLastBite.com Kids & Molecular Cooking, MyLastBite.com
Chace & Kindal taking turns mixing the sodium alginate with the juice.

Kids & Molecular Cooking, MyLastBite.com Kids & Molecular Cooking, MyLastBite.com
Using the Texturas syringe to make “caviar”!

Kids & Molecular Cooking, MyLastBite.com

Kids & Molecular Cooking, MyLastBite.com
Cody makes larger spheres.

Kids & Molecular Cooking, MyLastBite.com
Sucking out the caviar with straws!

Kids & Molecular Cooking, MyLastBite.com
Kindal, Chace, Jo, Cody

Kids & Molecular Cooking, MyLastBite.com
Fruit Caviar and candy filled balls.

Recipe for Ruby Red Grapefruit “Caviar” (plus where to buy ingredients)

More Molecular/Modern Cooking

The Twins

2 Comments

Filed under Molecular Cooking