Duck Pot Pie with Sweet Potato

Sorry this recipe is a bit delayed. I've been cooking so much recently but have hardly had time to post anything! Anyway, my friends in my musical theater group will recognize this pot pie because I spent a day preparing to make it, only to realize I had a 3 hour rehearsal that night and would have to delay the meal. I was quite traumatized by this, but was fortunately free to bake and eat this delicious pot pie the next day.

I had an urge to make meat pot pie after my mom sent me a picture of a yummy-looking chicken pot pie she made earlier this month. (We swap cooking stories a lot.) I knew I wanted to use sweet potato, and after much thought I set my mind on duck as the meat for this unique pie. I walked down to Chinatown with Dylan and my roommate Katie to get dim sum and hunt for duck meat. Fortunately, I was able to buy half a cooked duck in a little shop directly across from the restaurant we found. The most time consuming aspect of this recipe was picking the duck meat off the bone, but once that's over the rest is easy and the final product very delicious!

Duck Pot Pie with Sweet Potato

Serves: 8  Prep: 30 minutes  Total: 1 hour, 15 minutes

Ingredients

1/2 duck (approximately 3 cups duck meat)

1 ready-rolled pastry puff

2 sweet potatoes, peeled and cubed

1 1/2 cups carrots, chopped

1 1/2 cups mushroom, chopped

1 onion, chopped

2 cups frozen peas

1 tbs thyme

6 tbs butter

6 tbs flour

4 cups low-fat milk

1 tsp salt

1 tsp nutmeg

1 egg (optional)

Directions

Remove duck meat from the bone with a small knife or by hand. Be sure to remove small bones and all excess fat from the meat. Set aside.

Combine sweet potato, carrots, mushroom, onion, peas and thyme in a large saucepan. Fill with water up to the top of the vegetables. Cover and simmer for about 10 minutes or until the potato is slightly softened. Drain and let cool.

In a medium pot, melt butter on medium-high heat and add flour to begin the béchamel sauce. Cook for 5 minutes, stirring occasionally until the mixture is golden and thickened. Heat the milk separately and add in 4 different increments, bring to a boil and let simmer. Add the salt and nutmeg and remove from heat.

In a large baking dish, combine vegetables, duck meat and the béchamel sauce. Cover with pastry puff and brush a whisked egg on top for an egg wash if desired. Cover in foil and bake at 350 for 30 minutes. Remove foil and bake for another 15 minutes. Remove and cool before serving.

Pumpkin and Chocolate Cheesecake Bars

It's been a very beautiful fall in Boston so far (...minus the snowstorm on Halloween weekend, but let's forget about that). Luckily I live in an area with parks and plenty of trees, which means I still get to enjoy the changing of leaves. There are so many leaves left! I'm sure by the time I come back from Thanksgiving break they'll be gone, so I need to enjoy them while they last.

Some of my wonderful friends had a "Fall Festival" party this weekend, so I decided this was a perfect excuse to try a new pumpkin dessert. They had pumpkin pancakes, bagels with pumpkin cream cheese, and apple pie shots (all delicious, by the way). It was a great addition to an awesome weekend following a very stressful week. I find it humorous that people are so grateful when I show up somewhere with food. I don't think my friends realize that if I didn't have them to help me eat the things I bake, I wouldn't end up baking at all. So thanks, guys!

 

Pumpkin Chocolate Cheesecake Bars 
(Adapted from Martha Stewart Recipes*)
Makes: 16 bars  Prep: 30 minutes  Total: 3 hours, 30 minutes

Ingredients
1 9-ounce package chocolate teddy grahams (or graham cracker equivalent)
1 1/4 cup brown sugar (divided)
1/4 cup butter
2 8-ounce packages cream cheese
1 cup organic pumpkin
3 eggs
3 tbs flour
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger
5 ounces semisweet chocolate chips

Directions
Preheat oven to 350. Begin making the graham cracker crust by crushing teddy grahams (or graham crackers) in a bag with a rolling pin into very fine crumbs. Pour into a bowl and mix with 1/4 cup brown sugar and 1/4 cup softened butter. Press into the bottom of a greased baking dish and bake for 10 to 12 minutes. Set aside.
In a large bowl, combine softened cream cheese, 1 cup brown sugar, and organic pumpkin. Mix until softened. Add eggs and flour and stir until the eggs are fully incorporated. Season with salt, nutmeg, cinnamon and ginger.
Place semisweet chocolate chips in a microwaveable bowl and heat in 30-second increments, stirring in between, until melted.
Pour half the cheesecake mixture over the graham cracker crust and spread evenly. Combine the melted chocolate with the remaining cheesecake mix and stir once or twice. Pour in small dollops into the prepared pan and using a butter knife, very carefully swirl the chocolate and cheesecake in a figure eight pattern to create a nice design.
Bake for 45 minutes at 350. Remove and let cool. Cover and chill for at least 2 hours prior to serving.

*I found the original recipe on Martha Stewart, but made some changes to the cheesecake mix and used my own graham cracker crust. View the link above for the original recipe.

Pumpkin Baked Ziti

For those of you who don't know me personally, I'm somewhat holiday-obsessed. Every Halloween, I carve pumpkins. Every Easter, I dye Easter eggs. And every time Christmas rolls around, you bet I'm sitting on the floor of my apartment cutting out paper snowflakes instead of studying for finals. Many of my friends say they hate holidays, and that after childhood the excitement wears away and the fun is gone. Maybe I'm just 9-years old at heart, but I think I will always perform these rituals because I grew up with them, they connect me to home, and make me feel closer to the people around me. Call me lame, but while the holiday naysayers are complaining, I'm skipping around having the time of my life!

I concocted this dish about two weeks in advance before my Halloween party, and it came out just as I'd hoped. I've never been a big marinara fan, so I created my own pasta sauce using organic pumpkin, vegetable broth, onion, cream, brown sugar, nutmeg, and cayenne pepper. I made 2 pounds of pasta to serve a big group of people, but scaled down the recipe for 1 pound which can easily feed a family, small group of friends, or a single person who loves leftovers! I guess cannibalistic pumpkins can eat it, too?

Pumpkin Baked Ziti
Serves: 4-6 people  Prep: 40 minutes  Total: 1 hour, 10 minutes

Ingredients
1 lb whole wheat rotini pasta
1 yellow onion
1/2 tbs brown sugar
1/2 tbs nutmeg
1/2 tsp cayenne pepper
1 15-ounce can organic pumpkin
1 cup vegetable broth
1/4 cup heavy cream
1 1/2 tbs fresh thyme
10-ounces gruyere cheese (shredded)
1/2 cup parmesan cheese
1/2 cup whole wheat bread crumbs

Directions
Cook rotini in a large pot as directed until al dente. Strain and set aside.
Dice onion and saute in olive oil on medium heat until tender, about 3 minutes. Add brown sugar, nutmeg and cayenne pepper and cook for another 2 minutes. Stir in pumpkin and vegetable broth, bring sauce to a boil and simmer uncovered on low heat for 15 minutes. Pour in heavy cream and stir well. Add thyme and simmer for another 20 minutes. When the sauce is done, remove from heat and let sit.
Begin assembling the zita by layering a greased baking dish with half of the rotini pasta, half of the sauce, and half of gruyere. Again, layer half the pasta, sauce and gruyere. Top with parmesan and bread crumbs. Bake at 350 degrees for 30 minutes or until the cheese is fully melted and the top is slightly browned.

Slow Cooker Pulled Pork Sandwiches

Happy November, everyone! I can't believe how fast this semester is flying. In a little over 2 months I'll be moving out of Boston and working full time for Johnson & Johnson in New Jersey until July. So crazy how fast this is sneaking up on me! I had an amazing dinner party for Halloween with some girlfriends last night, and it made me even sadder to leave this city. I'm planning to squeeze in all the dinner parties I can before I move, so get excited for a lot more posts to come.

This was the main dish I served for the Halloween party my roommates and I threw yesterday evening. I woke up at 7 to put the pork in the slow cooker before my 8 am class, then took it out at 7 pm right before the party started to shred the meat and add the sauce. I swear by Dinosaur Bar-B-Que sauce, and since the original restaurant is in my hometown I'm a devoted fan.

Also, I definitely recommend cooking the pork for the full 12 hours because the meat literally melts in your mouth. Considering we fed about 12 girls (and 2 lucky boyfriends) I'd say this is the easiest and most delicious go-to party meal I can think of!

Here are some quick shots of the party:

Some of the girls

Snapshot of the dinner

Feeling a little full...

Dylan and me

Hope everyone else had a great Halloween weekend. Enjoy!

Slow Cooker Pulled Pork Sandwiches
Makes: 12 sandwiches  Prep: 20 minutes  Total: 12 hours, 20 minutes

Ingredients
5-6 lbs pork shoulder
1 large onion
4 tbs red pepper flakes
4 tbs paprika
3 tbs salt
3 tbs pepper
2 19-ounce bottles of Dinosaur Bar-B-Que sauce
Sandwich buns

Directions
Slice the onion through the center to create large rings of onion. Lay in the bottom of the slow cooker.
Prepare BBQ rub by combining red pepper flakes, paprika, salt and pepper in a small bowl. Pat the rub all over the pork shoulder, covering evenly. Place the pork on top of onion and fill the slow cooker two-thirds of the way with water.
Turn the slow cooker to low and leave on for 10-12 hours.
When the pork is done, remove from the slow cooker and shred with two forks. Place pulled pork in a large bowl and add 1 bottle of Dinosaur Bar-B-Que sauce. Mix well.
Dump most of the water and juice out of the cooker, leaving 1/4 cup and onions for flavor. Add the pulled pork back into the slow cooker and keep on low until ready to serve.

Butternut Squash Bisque with Granny Smith Apple and Maple Bacon

Today is a gross, rainy day in Boston and I'm still sniffling from a cold I got two weeks ago. Yuck. Tis the season, I suppose. In the midst of my sickness and feeling very under the weather, I decided to cheer myself up by making this soup. One of my favorite things about fall is butternut squash, and I've been meaning to make a roasted squash soup for a while. Since I don't have a food processor at school yet (wink wink Mom and Dad...) this came out as more of a bisque, which I actually liked better. Pureeing the vegetables too much creates a runny consistency, so blend or puree on low to achieve a thicker base.

You can easily make this recipe vegetarian by replacing the chicken stock with vegetable stock and nixing the bacon. If you aren't a vegetarian though, I strongly recommend the maple bacon. The sweetness accompanied the green apple very nicely and it gave the soup a little extra texture. Also, if you plan to make a big batch and freeze it, hold off on adding the sour cream until the soup is reheated and ready to serve.

Butternut Squash Bisque with Granny Smith Apple and Maple Bacon

Serves: 6-8  Prep: 30 minutes  Total: 1 hour, 30 minutes

Ingredients
1 butternut squash
1 granny smith apple (cored, peeled and chopped)
1 yellow onion
1 carrot
3 tbs butter
Salt and pepper to taste
1 tsp red pepper flakes
2 cups chicken stock
3 tbs low fat sour cream (plus more for garnish)
6 strips maple bacon

Directions
Cut the butternut squash in half, brush with olive oil, and roast on the top rack at 400 degrees for 30-40 minutes, or until the squash is tender. Remove and let cool.
Melt butter in a large saucepan on medium heat. Add the chopped onion and carrot and cook until the onion is soft, about 4-5 minutes. Add the chopped granny smith apple and cook for another 3-4 minutes. While the apple is cooking, scoop the contents of the butternut squash out of its skin, removing the seeds in the process. Add squash to the saucepan and season with salt, pepper and red pepper flakes. Mix well.
Remove the squash mixture from the saucepan and place into a food processor or blender. Mix on low until the mixture develops a bisque consistency, well blended but not smooth.
Place the squash mixture into a pot and add the chicken stock. Cook uncovered on low heat for 20 minutes, stirring occasionally. While the soup is simmering, fry the maple bacon on the stove, then remove and drain the grease on paper towels. When cooled, chop the bacon for garnish.
Add sour cream into the soup and stir well. Remove from heat and serve. Garnish with 1 tablespoon of sour cream and 1 tablespoon of crumbled maple bacon.

Grandma's Apple Cake

When my friends find out I can cook or taste my food for the first time, it's pretty common that they ask if my mom or grandma are also good cooks. I guess people assume every good home cook has good (but most likely better) home cooks in their family. My mom's recipes are the reason I started cooking in college in the first place, but many of her best dishes come from her mother, my grandma.

Last year I moved into my first college apartment with a full kitchen and I asked my grandma (who has lived 5 minutes down the road from me my whole life) if I could take some of her recipes to school. She happily obliged, and not only filled out these adorable recipe cards, but also went through her own kitchen and gave me tons of extra pots, dishes and accessories to stock up my kitchen. When someone digs through my kitchen cabinets and makes a joke about my 60's-looking casserole dish, retro spoon rests, or tea bag holders (see below), I charmingly reply that they were once my grandmothers and she passed them down to me along with her recipes to keep our family cooking alive.

I've made my grandma's apple cake twice in the past week because it keeps disappearing between friends and roommates who want a "taste". If you have a lot of apples lying around your fridge or want a classic fall dessert, try this cake recipe and I bet you'll be baking a second very soon.

Grandma's Apple Cake
Serves: 8  Prep: 15 minutes  Total: 1 hour, 15 minutes

Ingredients
1 cup sugar
1/2 cup oil
2 eggs
1 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
3 medium apples

Directions
Set oven to 350 degrees.
Mix all dry ingredients together in a large bowl. Add eggs, vanilla and oil into the batter and mix well. Cup up the apples into slices, then into small cubes. (Peel the apple skin if desired, but I prefer to leave it on.) Add the apple into an 8x8 inch greased cake dish and bake for 45 minutes to 1 hour, or until a toothpick comes out dry.

Pesto Chicken Burger Sliders with Roasted Red Pepper and Pesto-Hummus

Alright, I'm going be blunt. I'm pretty proud of this one. This was another instance of some weird culinary vision that I created in my head and couldn't seem to shake until I saw it executed. My first thought was to make chicken burgers, since I'm steering clear from red meat for a while but really love burgers. (This? And this?! I've made my case.) Then immediately I thought, "You know what I love more than burgers? Burger sliders!" I don't know what it is, but they're just so damn cute! And juicy. And you're eating less, even if you have four of them, right?

Anyway, Dylan and I made these last Friday before going out, and when I say they were amazing, that's an understatement. The pesto and lemon hummus spread is the perfect melt-in-your-mouth topping for these succulent chicken burgers, and the slightly warmed, soft ciabatta rolls made the whole burger literally melt with each bite. The best way to sum up these burgers is to quote Dylan's reaction. He's fairly honest with my cooking, and he never gushes unless I really hit the jackpot. So when he said, "I don't even want to go out anymore because this is already the best part of my night," I knew I found a recipe (and a boy) worth keeping.

Pesto Chicken Burger Sliders with Roasted Red Pepper and Pesto-Hummus
Makes: 5 sliders  Prep: 15 minutes  Total: 30 minutes

Ingredients
1 lb ground chicken
1/2 cup pesto
3 tbs egg whites
Salt and pepper
6 tbs lemon hummus
5 large roasted red peppers
5 mini ciabatta rolls

Directions
Combine ground chicken, egg whites, and 2 tablespoons of pesto into a medium bowl and mix with hands. Season with salt and pepper to taste. Once incorporated, form the meat into 5 mini burger patties. In a large skillet, fry the burgers for about 10 to 15 minutes, or until the meat is fully cooked and the juices run clear.
For the pesto and lemon hummus spread, combine the remaining pesto (6 tsp) with the lemon hummus. Before serving, briefly warm the ciabatta rolls in the oven and layer a generous amount of the hummus spread on the top bun. Assemble the burgers and serve with sweet potato fries.