I'm back...so let's get cooking!

Although I can't promise that I'll be blogging as frequently as I have in the past, I can promise to grace you with a mix of some pretty tasty recipes for the Fall and Winter Seasons!

You may be wondering what pulled me away from the Blogosphere for so long...

Here are a few [pretty good] reasons for my hiatus:

#1  I got married!  Finally, after a 2+ year engagement, I tied the knot with my man in a beautiful ceremony back in Michigan :-)

#2  We went on the most AMAZING 10-day Honeymoon to San Francisco, CA and Napa Valley/Sonoma County... it was an unforgettable experience!  I would have shared my superb wine-tasting and culinary experiences with you sooner but... (See #3)

#3  I started a new job!  I am now gainfully employed (full-time) as a high school Media Specialist (my dream job:).  The job tends to keep me pretty busy M-F, yet, I assure you, it has not killed my desire to cook and test-drive new recipes.  In fact, what I look forward to most when I get home from work is getting my hands dirty in the kitchen!

The recipe I am sharing with you is one that my husband found in his favorite magazine, Wine Spectator (aka  - my husband's bible when it comes to researching and purchasing highly rated wines!)  Those who reach the last page of each issue will be rewarded with a fabulously unique recipe that comes complete with a recommended wine pairing, score!  My husband has figured out that my interest lies more in reading about the recipes than the other articles in the magazine, and so has been sharing them with me so I can put them to the test!  Back in May, I blogged about one such recipe --- see my "Marinated Flank Steak w/ Salsa Verde..." post!  It was delicious, and so I decided I should continue to give more of the WS recipes a try.

Here is a wonderful Fall-like recipe for you to experience.

Note: This is my second time making this recipe.  I made a few changes and substitutions where noted.
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Fall Vegetable Pot Pie with Red Wine Sauce

Ingredients:

4 medium size carrots, sliced into thin disks
1 leek, thinly sliced (I substituted 1 onion, sliced)
2 Yukon gold potatoes, diced (I substituted 1/2 of a rutabaga, diced)
1/2 head of cauliflower, cut into small florets
2 cups chicken stock (I used just 1 cup)
1 cup dry red wine (I used a French Bordeaux both times)
Olive Oil, enough to coat the vegetables
1 tbsp. Herb de Provence
Salt
1 tbsp. butter (this was not in the original recipe)
1 tbsp. flour (this is not in the original recipe)
1 frozen puff pastry sheet, defrosted

Directions:

1. Preheat the oven to 400 degrees.  Toss all the vegetables generously with Olive Oil, the Herb de Provence, and salt.  Spread them evenly in one single layer on a large baking sheet.  Place them in the oven and cook for 20-25 minutes, stirring occasionally.

2. In a medium saucepan, bring the stock and wine to a boil, then reduce to a simmer.  Cook until the mixture has reduced by a third.  In another medium saucepan, melt 1 tbsp. butter over medium heat.  Whisk in 1 tbsp. of flour and cook for 1 minute.  Slowly stir in the stock and wine mixture until well combined and continue to cook until mixture has thickened, about 5 minutes.  Season with salt if desired.

3. Take the roasted vegetable mixture out of the oven.  Spoon the vegetables into a 9x9 inch square pan that has been sprayed with non-stick cooking spray.  Pour the sauce mixture over the vegetables.  Cover the vegetables and sauce with a single layer of puff pastry and trim the edges to fit the pan.  Brush the puff pastry with olive oil or melted butter and salt.

4. Place the pan in the 400 degree oven and bake until the puff pastry has browned (about 20 minutes).  Remove from the oven and serve.  Serves 4

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Summary...


The sauce turned out much better when I used a rue to thicken it slightly.  The sauce was very light and delicious when I made it according to the recipe, yet, was a bit too "soupy" for my liking.  Thickening it up also allowed it to be served on a plate instead of in a bowl.  It also prevented the puff pastry from becoming too soggy as it sat.

It is especially refreshing to find a recipe that goes against tradition in order to elevate a dish that can all-too-often fall flat after years of preparing it the same way.  The sauce adds layers of flavor that you just can't find in your typical Pot Pie recipe [with a cream-based sauce].  Yes, I know what you're thinking... No Meat?!  For all you carnivores out there: trust me, it's delicious the way it is written!  If you just can't bring yourself to omit the meat from your pie, I would recommend adding diced cooked chicken.  Chicken will absorb the flavor of the veggies and broth nicely without dramatically altering the flavor of the dish, or interfering with the suggested "perfect" wine pairing --- a Cote du Rhone.

You could substitute almost any kind of hearty Fall vegetable in this dish and it would still turn out absolutely delicious, but I would highly recommend sticking to the original ingredients - carrots, leeks, cauliflower, and potatoes.  The flavor and texture these veggies lent to the dish was perfection.  My substitutions were still good, but there is something about the combo of leeks and potatoes that just made the dish amazing :-)

I loved using the puff pastry instead of having to make the usual double-crust for a pie.  On a busy weeknight, this simple switch can save you soooo much time in the kitchen... and what better way to spend those extra minutes than by savoring a lovely glass of wine with your sweetie?!

Here is the wine we paired with it the second time around:

The refined flavors of dark, dried fruits, specifically prune and plum, were balanced with well-integrated spice and tannins.  It paired very well with this dish!

Enough said.  This recipe is a time-saving winner!  Make it tonight!

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'Till next time... Happy Fall-Inspired Cooking!

Librarian turned Foodie