I@MyLastBite My Last Bite Food Travel Writer Blogger Jo Stougaard
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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.
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.
3 medium red onions, peeled and chopped
3 cloves of garlic peeled and chopped
1 oz butter plus extra for greasing
2 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)
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.
Fry 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.
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 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
Originally posted Mar 13, 2009
My husband Peter and I finally made it downtown for dinner last Thursday. We keep meaning to spend more time in DTLA (DownTown LA), but it took “DineLA Restaurant Week” to get us to check out the sleek and sexy Drago Centro.
The special DineLA menu at the Italian hotspot offers three courses for $44, which is a great bargain (and very filling), but as usual we ordered some extras from the regular menu as well. The three of us (including our friend Laurieann) shared every dish, and now I can’t wait to go back and try the things I missed!
If you’re not familiar with Drago Centro, here’s what Jonathan Gold wrote about the restaurant in LA Weekly:
“Planted at the base of a formerly sterile office plaza, Centro may be the grandest new restaurant in this neighborhood since the early 1980s, a sprawling former bank space blown out into a double-height modernist dining room, punctuated in the middle by a glassed-in wine vault…”
I have to admit, sitting in the main dining room, near the enormous glass wine room was sort of powerfully intoxicating… but then again, it could have been the red wine and grappa!
All around it was a fun evening, especially spending time with sommelier Michael Shearin and our terrific server, Stefano. Make sure you ask for them if you plan on eating there soon (which you should)!
What we ate:
525 S. Flower St #120
Los Angeles, CA 90071
Dining Date: 10/08/09
Photo above right: Grappa flavored with Chamomile made by Marolo
The official dates for the 2009 GOURMET INSTITUTE event in NYC.
SAVE THE DATES: October 23-25, 2009.
Peter and I had a great time when we went, especially mingling with the likes of Eric Ripert and the great Mario Batali!
Check out the promo video from last year. I was totally surprised to see myself and Peter featured on the video! Actually, him more than me… I’m standing behind him (tipsy from wine tasting!) when he’s speaking on camera.
I’m definitely going again this year!
Seriously, I’m a twit for not posting all week! Even though I have at least twenty stories (including many restaurant visits) to share.
After downloading Tweetdeck (for free) and realizing I could actually organize my Twitter subscriptions (aka friends), I decided to search out and “add” as many tweople (twitter people) as I could in one week. I didn’t want to add just anyone, but instead wanted to take the time to search out twitterers with common interests.
Using Tweetdeck, I can now organize the people I’m following into various groups such as: restaurants, L.A. restaurants, chefs, food writers, home cooks, music, publishing, travel, krav maga, entertainment and friends.
I currently follow 1288 people on Twitter and plan to keep on adding more, but will get back to the writing first. If you’re on Twitter and haven’t tried Tweetdeck yet, it will make your experience so much better and definitely more organized.
After multiple visits to the Bazaar (this being number eleven), Peter and I get most excited when we’re bringing in “Bazaar Virgins” (first timers) to the restaurant. It’s even more fun when they’re big time foodies like our friends Ron and Diane. Thanks to the wonderful staff (William, Felix, Alison, Audra!), we were seated at my favorite table in the Rojo room, with a direct view of the open kitchen.
It’s always a delight when Amanda rolls up to our table with the liquid nitrogen cart (or caviar or cotton candy). And I love when servers that aren’t even working our table (Calvin and Hugh) stop by for a quick hello. I’ve had several people ask me why I keep returning to the Bazaar, when there are so many other places to try, and honestly… besides the incredible food and fun atmosphere, it’s because they make me (and my “virgins”) feel perfectly welcome on each and every visit.
THANK YOU to everyone at Bazaar and SLS!
The Bazaar by José Andrés, SLS Hotel
465 South La Cienega Boulevard
Los Angeles, CA 9004
Dining date: 4/26/09