pages 55-58
Recipes by Erin Jeanne McDowell.
HANDS ON 30 min.
TOTAL TIME 2 hr. 20 min.
Filling
2 Tbsp. neutral oil (such as canola or vegetable) (30 g)
2 lb. beef stew meat, cut into 1-inch/2.5-cm cubes (906 g)
Kosher salt and freshly ground black pepper
1 medium sweet onion, diced (220 g)
2 stalks celery, diced (220 g)
3 medium carrots, peeled and diced (160 g)
1 Tbsp. unsalted butter (14 g)
1∕3 cup all-purpose flour (40 g)
1 cup beer (301 g)
2 cups beef broth (452 g)
2 Tbsp. tomato paste (30 g)
1 bay leaf
1 Tbsp. chopped fresh thyme (2 g)
Duchess Potatoes
2 lb. russet potatoes, peeled and diced (906 g)
2 1∕2 oz. (5 Tbsp.) unsalted butter, melted (70 g)
1∕4 cup heavy cream (60 g)
3 large egg yolks, at room temperature (65 g)
1∕4 cup freshly grated Parmesan cheese (25 g)
1 9-inch/23-cm piecrust made with All-Buttah Pie Dough [page 96], parbaked and cooled completely
1. Make the filling: In a large pot heat the oil over medium heat. Season the beef with salt and pepper. Working in batches if necessary to avoid crowding the pot, add the beef to the pot and sear until well-browned on all sides, 1 to 2 minutes per side. Transfer the beef to a plate and set aside.
2. Add the onion, celery, and carrots to the pot and cook until just starting to become tender, 4 to 5 minutes.
3. Add the butter to the pot and stir until melted. Sprinkle the flour over the vegetables and cook, stirring constantly, 1 minute. Add the beer and stir well to deglaze the pot. Add the beef broth, tomato paste, and bay leaf, and bring to a simmer, stirring occasionally.
4. Return the beef to the pot and simmer, uncovered, until tender, 40 to 50 minutes. Stir in the thyme and season the filling with salt and pepper. Remove from the heat and let cool completely. Remove the bay leaf.
5. While the filling is cooling, make the mashed potatoes: Place the potatoes into a medium pot and cover with water by at least 1 inch/2.5 cm. Bring to a boil over medium heat and cook until the potatoes are very tender, 18 to 20 minutes. Drain well.
6. Transfer the potatoes to a medium bowl and mash with a potato masher or large fork until very smooth. In a small bowl whisk 4 Tbsp./56 g of the melted butter, the cream, egg yolks, and Parmesan to combine. Fold this mixture into the mashed potatoes and mix until evenly combined. Season the mashed potatoes with salt and pepper and transfer to a pastry bag fitted with a large (1/2-inch/1-cm) star tip (or cut a 1/2-inch/1-cm opening in the bag).
7. Preheat the oven to 400°F/205°C with a rack in the center. Place the piecrust (still in the pan) on a parchment-lined baking sheet.
8. Scoop the cooled filling into the crust and spread in an even layer. Pipe the mashed potatoes in small spirals (the same way you might top a cupcake) all over the surface of the filling. Brush or drizzle the remaining 1 Tbsp./14 g melted butter over the potatoes.
9. Transfer to the oven and bake until the potatoes are golden brown, the filling is bubbling up, and the crust is deeply golden brown, 35 minutes. Cool for at least 15 minutes before slicing and serving warm. Serves 8.
to make ahead and store
The beef filling can be made up to 3 days ahead and refrigerated in an airtight container. The pie is best eaten the same day it’s made. Store leftovers in the refrigerator in an airtight container and serve at room temperature or slightly warmed.
per serving 635 cal, 36 g fat (18 g sat fat), 224 mg chol, 572 mg sodium, 45 g carb, 3 g fiber, 5 g sugars, 33 g pro
hands on 15 min.
total time 1 hr.
1 1/4 cups all-purpose flour (151 g)
1/4 tsp. fine sea salt (1 g)
4 oz. (8 Tbsp.) cold unsalted butter, cut into 1/2-inch/13-mm cubes (113 g)
1/4 cup ice water (57 g), plus more if needed
1. In a medium bowl whisk the flour and salt to combine. Add the cold butter cubes and toss well, separating the cubes and ensuring that they are fully coated in flour. Use your hands or a pastry cutter to cut the butter into the flour by pressing the pieces between your fingers, flattening the cubes into big shards (you can also do this by gently pulsing the ingredients in the food processor). As you work, continue to toss the butter with the flour, recoating the shingled pieces. Continue to mix in the fat to the desired level. Larger pieces of fat yield a flaky crust. Reducing the fat to smaller pieces (the size of peas), produces a denser but still tender crust.
2. Make a well in the center of the flour mixture (if using a food processor, transfer the flour mixture to a medium bowl at this point). Add the ice water to the well and toss with your hands to mix the flour and water together (this will start to combine them without creating too much gluten). As the flour begins to become hydrated, you can switch to more of a gentle kneading motion. Then continue lightly kneading the dough, adding more water, about 1 Tbsp./15 g at a time as necessary, until it is properly hydrated: It should be uniformly combined and hold together easily, but it won’t look totally smooth. Dough that is too dry may have sort of a “dusty” appearance or pockets of flour; it will be crumbly and won’t hold together. Dough that is too wet will feel sticky or tacky.
3. Turn the dough out and form it into an even disk (if you are multiplying the recipe to make several crusts, divide the dough appropriately). Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (and up to 2 days) before using.
4. Lightly flour the dough and work surface. Begin to roll out the dough by positioning the rolling pin in the center of the dough then applying gentle pressure and pushing the pin away from you. Return it to the center and do the same, this time bringing the pin toward you. Rotate the dough frequently as you work and even flip it over. This will help keep the dough from sticking and allow you to feel the thickness to determine if there are thicker areas you haven’t hit evenly with your pin yet. As the dough round (or rectangle) gets bigger, use the pin to help you move it around—roll it up around the pin, then unfurl in a new spot, rather than using your hands to move it. Instead of focusing on the diameter of the rolled-out dough, focus on the thickness. When the dough is rolled out evenly to the correct thickness (1/8 to 1/4 inch/3 to 6 mm), it should be the correct size. Use your pan as a guide as you roll, placing it lightly on top of the dough to help see when you’re getting close. Then use the rolling pin to transfer the dough to the pie plate: Place the rolling pin near the edge of the dough closest to you and roll up the dough around the pin. Gently unfurl the dough, centered, over the pie plate.
5. Bake as directed in the recipes that follow. Makes enough for a standard 9-inch/23-cm pie plate with some excess dough to be trimmed away or a deep-dish pie plate with little to no scrap dough. Can be increased up to four times.
parBake The docked piecrust should be well-chilled. Cut a square of parchment paper that is slightly larger than your pie plate. Press the paper into the pie plate and fill with enough pie weights to come to the rim of the pan (use ceramic pie weights or dried beans or rice). Place on a parchment-lined baking sheet and bake at 425°F/220°C, preferably on a baking steel or stone, for 15 to 17 minutes, until the edges of the crust appear set and are just starting to lightly brown. Remove the pan from the oven and use the parchment paper to lift the pie weights out of the crust. Return the pan to the oven and bake until the base of the crust appears golden, matte, and set, 2 to 3 minutes more. Let the crust cool completely.
hands on 20 min.
total time 1 hr. 30 min.
Meatballs
1 Tbsp. extra virgin olive oil (15 g), plus more for drizzling
1 medium sweet onion, finely chopped (230 g)
4 cloves garlic, minced (20 g)
1/4 cup chopped fresh parsley (10 g)
1 large egg, lightly whisked (56 g)
1 Tbsp. Worcestershire sauce (15 g)
1 Tbsp. Dijon mustard (15 g)
1 Tbsp. chopped fresh oregano (3 g)
1 tsp. chopped fresh thyme (1 g)
1 tsp. kosher salt (6 g)
Freshly ground black pepper
6 oz. ground beef (170 g)
6 oz. ground pork (170 g)
2/3 cup bread crumbs (45 g), plus more as needed
Un-Subs
1 recipe Pizza Dough [opposite] (about 475 g) or 1 lb. purchased pizza dough
3/4 cup purchased marinara or pasta sauce (175 g)
2 heaping cups shredded or finely chopped fresh mozzarella (240 g)
1. Preheat the oven to 400°F/205°C with a rack in the center. Lightly grease a muffin pan with nonstick cooking spray. Set a wire rack on a baking sheet.
2. Make the meatballs: In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until tender, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Transfer the onion mixture to a medium bowl and allow to cool for 5 minutes.
3. Stir the parsley, egg, Worcestershire, mustard, oregano, thyme, salt, and pepper (to taste) into the onions. Add the meat and bread crumbs, and mix just until uniformly combined.
4. Form the mixture into 12 equal portions and roll each one into a ball. Grease a baking sheet with olive oil, place the meatballs on it, and drizzle them with more oil.
5. Bake the meatballs until fully cooked, 22 to 24 minutes. After you remove the meatballs, place a baking steel or pizza stone on the oven rack if desired (this will make a crispier bottom crust on the un-subs).
6. Make the un-subs: Divide the dough into 12 equal pieces (about 35 g each). Using oiled hands, gently stretch one piece of dough into a round, then place it in one of the cavities of the prepared muffin pan and press into an even layer that covers the base and sides of the cup. Repeat with the remaining dough.
7. Spoon scant 1 Tbsp./15 g tomato sauce into the center of each muffin cup. Place a meatball in each one, spoon 1 tsp./5 g tomato sauce on top of the meatball, and use the back of the spoon to spread it around to coat the surface.
8. Transfer to the oven and bake until the edges of the dough are lightly brown, 30 to 35 minutes. Use a small offset spatula and/or tongs to gently remove the un-subs from the muffin pan and transfer to the rack-lined baking sheet.
9. Divide the cheese among the un-subs, transfer the baking sheet to the oven, and bake until the sides of the crusts have browned more and the cheese has melted, 8 to 10 minutes. Serve warm. Serves 12.
to store The un-subs are best the same day they are made. Store leftovers in an airtight container in the refrigerator and refresh by wrapping in foil and warming in a 350°F/175°C oven for 10 to 12 minutes.
per serving 252 cal, 11 g fat (4 g sat fat), 49 mg chol, 468 mg sodium, 24 g carb, 1 g fiber, 3 g sugars, 13 g pro
total time 1 hr. 35 min.
2 cups all-purpose flour (240 g)
1/4 cup semolina flour (41 g)
11/2 tsp. sugar (6 g) (optional)
3/4 tsp. fine sea salt (2.5 g)
1/2 tsp. instant dry yeast (1.5 g)
3/4 cup warm water (about 110°F/45°C) (170 g)
1 Tbsp. extra virgin olive oil (15 g), plus more for greasing the bowl
1. To mix the dough by hand: In a medium bowl whisk the all-purpose flour, semolina flour, sugar (if using), salt, and yeast to combine. Add the water and olive oil, and mix with a spatula until a smooth dough forms, about 3 minutes. To mix the dough in a stand mixer: In the bowl of a stand mixer fitted with the dough hook mix the all-purpose flour, semolina flour, sugar (if using), salt, and yeast on low speed to combine, about 30 seconds. Add the water and olive oil and mix until a smooth dough forms, about 2 minutes.
2. Drizzle a glug of olive oil into a large bowl and use your hands to fully coat the inside of the bowl. Use your oiled hands to transfer the dough to the bowl, turning it over a few times to round it slightly and coat it in oil. Cover the dough and let rise at room temperature until nearly doubled in size, 1 to 11/2 hours.
3. Divide the dough into portions. Turn the dough out onto a lightly floured work surface. Round each piece slightly and transfer to another lightly floured part of the work surface. Cover; rest 15 minutes.
hands on 40 min.
total time 1 hr. 20 min.
1 Tbsp. neutral oil (such as canola or vegetable) (15 g)
1 medium white onion, diced (220 g)
1 bunch scallions, sliced into 1/2-inch/1-cm pieces (140 g)
3 cloves garlic, minced (15 g)
4 packed cups shredded cooked chicken (560 g)
1 15-oz./425-g can black or pinto beans, drained
1 Tbsp. chili powder (9 g)
2 tsp. ground cumin (6 g)
1 tsp. ground coriander (3 g)
1 tsp. onion powder (3 g)
1 tsp. garlic powder (3 g)
1/2 tsp. dried oregano, preferably Mexican (2 g)
1/2 cup prepared enchilada sauce (115 g)
1 cup shredded Monterey Jack cheese (100 g)
Assembly
4 store-bought 10-inch/25-cm flour tortillas
1 1/3 cups prepared enchilada sauce (320 g)
1 1/2 cups shredded Monterey Jack or cheddar cheese (150 g)
Serving (optional)
Sour cream
Sliced jalapeños
Minced red onion
Chopped tomatoes or salsa
Chopped fresh cilantro
1. Preheat the oven to 350°F/175°C with a rack in the lower third. Lightly grease a 9-inch/23-cm springform pan with nonstick cooking spray.
2. Make the filling: In a large pot heat the oil over medium heat. Add the white onion and cook until pieces start to become translucent, 4 to 5 minutes. Add scallions and garlic, and cook until fragrant, about 1 minute.
3. Add the chicken and beans, and stir well to combine. Add the chili powder, cumin, coriander, onion powder, garlic powder, oregano, and enchilada sauce, and heat, stirring occasionally, until the filling is hot throughout. Season with salt and pepper, stir in the cheese, and remove from the heat.
4. Assemble the pie: Heat a medium skillet over medium heat until it’s nice and hot. Add one tortilla to the pan and heat it, turning once, to make it more pliable (but not to toast it), 10 to 15 seconds per side. Transfer it to the prepared springform pan, placing it so it covers the base and the edges come very slightly up the sides.
5. Spoon one-third of the filling into the springform pan. Pour 1/3 cup of the enchilada sauce evenly over the tortilla, then top with one-quarter of the cheese. Heat another tortilla as directed above and place it on top of the filling, pressing down lightly. Repeat this process, layering tortillas, filling, sauce, and cheese, finishing the stack with the final tortilla. Drizzle the remaining sauce on top and sprinkle with remaining cheese.
6. Transfer the pie to the oven and bake until the cheese is melty and bubbly and the edges of the crust are crisp, 30 to 35 minutes.
7. Remove from the oven and let cool for 10 minutes; remove the springform ring. Slice the pie and serve immediately with sour cream, jalapeños, onion, tomatoes or salsa, and/or cilantro if desired. Serves 10.
The pie can be assembled up to 24 hours ahead and refrigerated covered with plastic wrap. It can also be frozen, wrapped tightly in plastic wrap then foil, for up to 1 month; thaw overnight in the refrigerator before baking. The baked pie is best served the same day it’s baked. Store leftovers tightly wrapped in the refrigerator; for best results, reheat in the microwave.
per serving 349 cal, 15 g fat (6 g sat fat), 72 mg chol, 766 mg sodium, 26 g carb, 4 g fiber, 2 g sugars, 28 g pro
total time 1 hr. 5 min.
Quiche
1 cup (not packed) finely grated Parmesan cheese (112 g)
1 1/2 cups diced cooked chicken (215 g)
1 cup finely chopped cooked bacon (100 g)
5 oz. blue cheese, crumbled (140 g)
4 scallions, thinly sliced (40 g)
6 large eggs (340 g)
1 cup whole milk (230 g)
1/2 tsp. kosher salt (2 g)
1/2 tsp. freshly ground black pepper (2 g)
Salad
3 Tbsp. extra virgin olive oil (45 g)
1 Tbsp. red wine vinegar (15 g)
1 tsp. Dijon mustard (5 g)
1 large avocado, halved, pitted, peeled, and diced (215 g)
Fresh lemon juice for the avocado
1 1/2 cups quartered and/or halved cherry tomatoes (226 g)
1/4 cup finely minced fresh chives (10 g)
8 oz. romaine lettuce, chopped (about 1 medium head) (226 g)
1. Preheat the oven to 375°F/190°C with a rack in the bottom; if you have a baking steel or pizza stone, place it on the rack.
2. Place the cooled piecrust (still in the pan) on a parchment-lined baking sheet. Spread 1/2 cup/56 g of the grated Parmesan evenly over the base of the crust. Arrange the chicken and bacon in an even layer on top of the Parmesan. Crumble the blue cheese over the top and sprinkle the scallions evenly over the cheese.
3. In a medium bowl whisk the eggs, milk, salt, and pepper until well combined. Carefully pour the custard over the filling ingredients in the crust. Sprinkle the remaining 1/2 cup/56 g Parmesan evenly over the top.
4. Transfer the pie to the oven and bake until the custard appears set around the edges but is still slightly jiggly in the center, 30 to 35 minutes. If you like, turn on the broiler and broil the quiche for 1 to 3 minutes to brown the top. Cool for at least 15 minutes before slicing and serving warm, or cool completely before serving.
5. Just before serving, make the salad: In a jar combine the oil, vinegar, and mustard. Seal the jar and shake the mixture well until thick and combined. Season with salt and pepper to taste.
6. In a large bowl toss the avocado with a little lemon juice to coat. Add the tomatoes and chives and toss to combine. Add the romaine. Shake the dressing again, drizzle it over the salad, and toss well.
7. Serve slices of the quiche with the salad alongside or pile the salad on top of the quiche before slicing (messy but fun). Serves 8.
The crust can be parbaked up to 24 hours ahead. The quiche is best eaten the same day it’s made, but it can be held for up to 24 hours refrigerated (once cool). Store leftovers in refrigerator wrapped in foil. Reheat in a 350°F/175°C for 8 to 10 minutes.
per serving 580 cal, 42 g fat (18 g sat fat), 235 mg chol, 954 mg sodium, 24 g carb, 4 g fi ber, 3 g sugars, 29 g pro
PULLED PORK AND BISCUIT PIE
“I TRULY BELIEVE ANYTHING CAN BE A PIE, AND I LOVE TAKING FLAVOR REQUESTS. THE IDEA FOR THIS PIE CAME FROM A FRIEND—IT WAS BEGGING TO BE TURNED INTO A REAL SLICE!”
—ERIN JEANNE MCDOWELL
hands on 30 min.
total time 5 hr.
2 Tbsp. neutral oil (such as vegetable, canola, or peanut) (30 g)
1 3/4 lb. cubed boneless pork shoulder (795 g)
1 large white onion, diced (320 g)
5 cloves garlic, minced (25 g)
1 28-oz./793-g can crushed tomatoes
1 12-oz./340-g bottle beer (such as a lager or pale ale)
1/2 cup ketchup (115 g)
1/4 cup brown sugar (55 g)
1 1/2 tsp. onion powder (5 g)
1 tsp. dry mustard (3 g)
3/4 tsp. garlic powder (2 g)
3/4 tsp. smoked paprika (2 g)
Crust
6 Tbsp. cold unsalted butter, cut into 1/4-inch/6-mm cubes (85 g)
6 Tbsp. cold lard or shortening, cut into 1/4 inch/6-mm cubes (85 g)
1/4 cup boiling water (60 g)
2 1/3 cups all-purpose flour (275 g)
1/2 tsp. fine sea salt (2 g)
Garlic-Cheddar Biscuit Topping
1 cup all-purpose flour (120 g)
1 Tbsp. granulated sugar (12 g)
1 tsp. baking powder (5 g)
1/2 tsp. garlic powder (2 g)
4 Tbsp. cold unsalted butter, cut into 1/2-inch/1-cm cubes (56 g)
4 oz. sharp cheddar cheese, grated (113 g)
1 large egg
3 Tbsp. cold buttermilk (45 g), plus more as needed
Melted butter, for finishing
1. Make the pulled pork filling: Preheat the oven to 325°F/160°C. Heat the oil in a large Dutch oven with a lid over medium-high heat. Pat the pork cubes dry and season with 1 tsp./3 g each salt and pepper. Add the pork to the pot and sear until well-browned on all sides, about 2 to 3 minutes per side. Remove from the pot.
2. Add the onion to the pot and cook until tender, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Add the tomatoes and beer, and bring to a simmer over medium heat. Return the pork to the pot.
3. Cover the pot and transfer to the oven. Cook until the pork is very tender (falling apart), 2 1/2 to 3 hours. Set aside to cool until easy to handle.
4. Remove the meat to a cutting board and use two forks to shred the meat. Transfer to a medium bowl and set aside. Place the liquid from cooking the pork into a medium pot and blend until fairly smooth with an immersion blender.
5. Whisk the ketchup, brown sugar, Worcestershire, onion powder, mustard, garlic powder, and paprika into the sauce. Simmer over low heat, stirring frequently, until the mixture thickens slightly, 8 to 10 minutes. You should end up with about 1 qt./1 liter of sauce.
6. Pour the sauce over the pork in the bowl and toss well to combine. Season with salt and pepper. Cool to room temperature.
7. Make the crust: Place the butter and lard in a medium, heat-safe bowl. Pour the boiling water over the fat and use a large fork to stir the two to combine—some of the fat may melt into the water, but there will still be some larger pieces.
8. Add the flour and salt all at once and start to stir to combine. Use the fork at first to begin to distribute the water throughout the flour. If necessary, add additional water 1 Tbsp./14 g at a time until the dough comes together. Once the dough forms into a ball, let rest until cool enough to handle.
9. Start to knead the dough until uniformly combined. Spray a small bit of nonstick cooking spray into a 9-inch/23-cm springform pan and use a paper towel to ensure only a thin coating is evenly applied to the pan. Press the dough into the pan—start with the sides, pressing evenly to ensure the dough reaches nearly up to the top edge of the pan. Once the sides are even, crumble the remaining dough into the base of the pan and press into an even layer. Refrigerate for 15 to 20 minutes.
10. Preheat the oven to 350°F/175°C with an oven rack in the center. Line a baking sheet with parchment paper.
11. Make the topping: In a medium bowl whisk the flour, granulated sugar, baking powder, garlic powder, and salt to combine. Add the cold butter and toss until each cube is coated fully in flour. Use your hands or a pastry cutter to cut the butter fully into the flour—there should be no large chunks remaining, but the whole mixture will look sort of like cornmeal.
12. Stir in the cheese, then make a well in the center of the bowl. Add the egg and buttermilk to the well and use a fork to combine. It should be a thick, sticky batter. If it seems dry, add more buttermilk 1 Tbsp./15 g at a time.
13. Arrange the sauced pulled pork in the chilled piecrust in an even layer. Dollop the biscuit topper over the surface of the pie. Brush the surface of the biscuit dough with butter, then transfer to the oven and bake until the biscuit is evenly golden brown, about 45 minutes. Cover with foil and bake until filling is bubbly, about 20 to 30 minutes.
14. Cool at least 15 minutes before unmolding the outer springform pan ring. Slice and serve warm. Serves 8 to 10.
to make ahead and store The pork filling can be made up to 3 days in advance (store in the refrigerator in an airtight container). The assembled pie is best the same day it’s baked. Store leftovers in the refrigerator in an airtight container.
per serving 604 cal, 32 g fat (15 g sat fat), 119 mg chol, 731 mg sodium, 53 g carb, 3 g fiber, 14 g sugars, 26 g pro
RECIPES ADAPTED FROM SAVORY BAKING: RECIPES FOR BREAKFAST, DINNER, AND EVERYTHING IN BETWEEN, © 2022 BY ERIN JEANNE MCDOWELL. REPRODUCED BY PERMISSION OF HARVEST, AN IMPRINT OF HARPERCOLLINS PUBLISHERS. ALL RIGHTS RESERVED. PHOTO: CARSON DOWNINGPHOTOS: CARSON DOWNING