CRAFT by Under My Host® Issue No. 14 Sci-Fi & Fantasy - Page 47

Combine the flour, salt, and pepper and toss with the prepared beef and kidneys. In a sauté pan, melt the remaining butter and sear off the beef and kidneys. Work in batches placing the seared beef and kidneys into the pot with the onions as you go. When you’re done, deglaze the still hot pan with the wine, using a spoon to loosen any brown bits, and pour it into the pot with the meat and onions. Simmer this mixture, covered, for 2 to 3 hours at a low temperature. Check for seasoning and add salt and pepper to taste. When the beef is tender, remove it and the kidneys from the pot and reduce the liquid by half. You want the final mixture to be thick and cling to the beef and kidneys, so your resulting pie isn’t a soupy mess. Allow the mixture to cool. If you’re making this a day ahead, just pop in in the fridge until you’re ready to finish off the pie. Grease a deep dish pie plate. Preheat the oven to 375°F. On a floured board, roll out the first piece of puff pastry to fit your pie plate, mak- ing sure to have a bit of overhang. Roll out the second piece so it is large enough to cover the pie plate. If you are going to make any fancy designs, now it the time to do it. Add in the cooled (or cold) filling and top with the second piece of pastry, crimping together. Beat the egg yolk with the water and use to brush the top of the pie. If you haven’t cut vents in the top, use a pairing knife and do so now. Place in the oven and bake until golden brown, about 30 to 45 minutes depending on your oven. Note: I like to serve this with sautéed green beans and steamed collard greens tossed in vinaigrette. They may not be the traditional sides, but they work really well in my opinion. Beef Stock 1 lb. soup bones 8 oz. beef trimmings or other “throw away” bits 4 carrots, roughly chopped 1 onion, quartered 1 bay leaf 8 sprigs thyme 2 tsp. peppercorns 10 c. water Preheat your oven to 425°F. Place the bones, beef, carrots, and onions on an oiled baking sheet and roast for 30 to 45 minutes, until everything is brown and burnished. Add to a stock pot, making sure to get all of the lovely brown bits from the pan. Add in the additional ingredients and simmer for a few hours, reducing the liquid by half. Note: I generally don’t salt my stock when I’m making it for a recipe like this. I’m big on tasting and adjusting the salt in the dish itself and this allows me to have better control of the final product. © Hundred-to-One LLC 2017. All rights reserved.