My culinary philosophy

 My culinary philosophy is simple:  cooking is an act of love and sharing.  Whether you are cooking for yourself, your family, or strangers, the food you provide is nourishing the body and the soul.  If someone is cooking for you, they are offering you nourishment and comfort.  Whether at home or a restaurant, it should be a shared experience between cook and diner.

I seek to always offer good nutrition and great flavors.  Food is necessary for life, but it should also be enjoyed.  It shouldn't be rushed, like fast food (which is usually neither nutritious or delicious).  It should be served with an attitude of caring and love.  If you are lucky enough to enjoy a great restaurant meal, you should always offer your compliments to the chef.  The chef appreciates it, and you acknowledge the time, effort and care that went into making your meal.  Spread the love!

Family holiday meals exemplify this attitude.  Being part of your family's culinary traditions honors your family's past, and your family's journeys through the world and time.  If you are asked to contribute a dish to a gathering, do your best to make it memorable and to reflect your caring for the people you will share it with - even if it is a minor part of the celebration, it can provide joy to others.

Use the best, freshest ingredients you can find.  Review your recipe (if it's a family heirloom recipe, write it down so younger cooks can practice.)   Make sure to gather the ingredients, cooking utensils and serving dishes first.  This will save time, and make every part of the experience enjoyable for you, the cook.  (Restaurants always do this, great cooks and chefs start with preparation).  Then, begin!  Imagine how delicious the end result will be, picture yourself sharing this dish with friends and loved ones.  

Cooking shouldn't be a chore, it should be an enjoyable part of your life.  The results of your efforts nourish the bodies and souls of whoever you share it with.  

Go forth, and COOK!

English Fish Pie with Parsley sauce

English fish Pie with Parsley Sauce


INGREDIENTS:

PIE:
1Pound Frozen cod (thawed)
15 oz frozen peas and carrots
1 onion
3 1/2 pounds potatoes
1/3 stick garlic/herb butter
3 cloves garlic
3 cloves shallots
1/2 cup white wine (any variety)
1/4 cup milk

PARSLEY SAUCE:

2 tbsp flour
2tbsp garlic/herb butter
pinch minced shallots/garlic
1/2 cup wine
reserved fish/onions cooking juice
1 bunch parsley, minced
3/4 cup milk

First, make mashed potatoes:  peel, dice and boil 2/3 of a 5 pound bag of your favorite kind of potatoes. When cooked, drain and mash with the butter and milk (use more if necessary). Cover pot and put aside.  Preheat oven to 350 degrees.

 

Mince shallots, garlic, and dice onions.

Heat Olive oil on medium heat in saute pan, add shallots, garlic & onions, cook for 2 minutes, stir occasionally.  Add cod fillets, cook for 2 minutes, turn to other side and cook for 2 minutes more.

  Break fillets into large pieces.

Add some wine and 1tbsp garlic/herb butter, continue to cook for 2 minutes.  Add frozen peas & carrots, stir, cook for 3 further minutes:

Drain most of cooking liquid (but not all), and reserve in a bowl.  Put fish and vegetables into large (9 1/2 inch deep dish) pie pan.  Start adding mashed potatoes to top of pie:

Add rest of mashed potatoes, make sure there are vent holes in pie.  Place cookie sheet on oven rack below pie to catch drips,  pie in oven to bake for 40 minutes at 350:

While pie is baking, start parsley sauce.

Dice 1 bunch of parsley. 

Put 2 tbsp garlic/herb butter into pan on medium heat, add 2 tbsp flour, 1 tsp Colman's mustard, add reserved pinch bowl of shallots and garlic:

Whisk on medium heat for 2 to 3 minutes, until you have a smooth roux:

Cook for a further minute, add the reserved cooking liquid, whisking as you add:

Then add the rest of the milk:

Now add the parsley, a little wine, and continue to whisk.  

When smooth, cover and take off heat while pie continues to cook. When pie only has a few minutes cooking time, turn heat on parsley sauce on medium-low. If sauce too thick, add a little wine or water. 

Serve finished pie

with plenty of parsley sauce:

4-6 servings

Broccoli/crab quiche

Ingredients:

1 pie crust (I use Publix, Pillsbury contains lard)
2 1/2 tbsps garlic/herb butter (Kerrygold)
1/2 onion, 2 shallots, 2 cloves garlic, minced
2 cups finely chopped broccoli (omit as much stem as possible)
2 Phillips crab cakes, thawed
1 1/2 cups shredded swiss cheese
1 tbsp flour
4 eggs, beaten with 2 sprinkles nutmeg
1 1/2 cups milk
couple grinds black pepper

Ingredients:

First, bring the pie crust to room temperature:

Grate the swiss cheese, add the flour, and put in the fridge:

Wash and start the broccoli, take off as much stem as possible.  The average head of broccoli will have just slightly more than the 2 cups the recipe calls for.  (Start your sauce pan heating on medium with the 2 1/2 tbsp of garlic/herb butter):

Next roll out the pie crust. I use parchment paper but wax paper works good, too.  I use a deep dish pie pan.  Put in the pie pan, press out any air bubbles, crimp at the top for your crust, use a fork to make pattern. Add aluminum foil to cover edges so they don't over brown.  Put into fridge while you prepare broccoli, shallots, crab, etc.:

 Mince 1/2 onion, 2 shallots, 2 cloves garlic, add to pan with broccoli:

 While vegetables start to cook, whisk eggs/milk/nutmeg:

Stir onions/shallots/garlic into broccoli, continue to cook.  When broccoli turns bright green and onions etc are soft, add crab cakes, breaking into pieces:

 Take pie crust put of fridge, add layer of cheese:

 When broccoli/crab/onion smells cooked and broccoli still green, add one layer on top of cheese in pie pan:

 Add second layer cheese and second layer vegetables/crab:

 Pour egg/milk over all:

 Foil:

 40 minutes at 350:

 Check with toothpick or bamboo skewer at 40 minutes, if not ready put back in for 5 minutes:

DONE:

If you prefer, you can use shrimp instead of crab, or omit seafood for a vegetarian quiche. Delicious!  I plan to enjoy with a sliced ripe tomato and some Pinot Grigio!