May 27, 2010

Cabin Comfort

I should probably warn you that this is a pretty sappy post...void of my usual wit and satire (stop laughing, you know you think I'm funny). For whatever reason, I am feeling happy, content and grateful for all of the blessings in my life. Don't panic, I'm sure it will pass. Either way, enjoy this "feel good" post! And have a lovely day!

Here in Minnesota, this spring has been phenomenal. Sunny and warm, with temperatures that we usually don't see until mid-June (or some years, mid-August). I have been taking full advantage of the weather by spending the last two weekends with my parents up at our cabin. The cabin is my happy place. My parent's have moved a couple of times since I left home after high school, and even though I love their beautiful new home that they just isn't home to me. Not like the cabin is, anyhow. Even though we have fun together wherever we are, being at the cabin makes it even better.

So - the last couple of weekends have been filled with sun, fishing, saunas, cooking, eating, drinking, and bonfires. I brought Steve with last weekend, and we celebrated (belatedly) my mom's 50th birthday with a surprise party at my aunt and uncle's cabin (which is just one island away). Are you dying for the pictures? Here you go!

At the party:

Here is my dad, practicing his surprise face. And the birthday girl, sporting her new bling (in a threatening way that says she might use it as a weapon at any time).

Brenda and Rick

Logan...resting from all the festivities...

Gale, Tim, Kirk and Steve...solving the world's problems

Mark and Gale

Steve. Still smiling despite being subjected to the Rainy Lake crew. I think it's good for him!

It was a great party and we all had a really good time. My mom was surprised and happy. What a great crew! I wish I would have taken more pictures (somehow Georgia and Marva managed to stay out of all the pictures - I'll get you both next time!), but Steve did take some video. Brenda wrote a "song" for my mom about turning 50 and performed it for her - it was super cute and funny. Steve got the whole thing on video. I haven't had a chance to watch them yet, but if anyone would like to see them, I could post them on YouTube.

Here are some fishing pics from the rest of the weekend (and a couple from the weekend before):

My mom, reeling in a fish

My dad, ready to "help"

Kempton...being extraordinarily helpful. He likes to get in the water and try to "catch" the fish as they are being reeled in.

Nice fish Dad!

My dad and I were out in the boat fishing, and we came across a turtle sunning itself on a rock.

Steve's catch (with Kempton's assistance, of course).


A bass and a walleye that got tangled and my mom reeled them both in a the same time!

Way to go!

I think my plan worked to get Steve fired up about fishing...he was having a great time.

And finally, to celebrate the fruits of our labor...a fresh fish fry. I love this picture because it is a common sight in the summer months to see my dad standing over a pan of hot oil, frying fish for friends, family, or whoever happens to be close by. Thanks Mom and Dad for building something that we can all enjoy year after year! It is so much more than a beautiful log is where our hearts are home.

May 25, 2010

Grilled Tuna Steaks and PW's Asian Noodle Salad


I love tuna steaks. Marinaded, seared, big, fat, juicy, tuna steaks. Last night, I put the steaks in an Asian style marinade because I thought it would go well with this:

This photo is off of her website, because once again I am a photo slacker and neglected to take pictures.

If you haven't tried it yet, you probably should. It is one of the only recipes on her blog that doesn't include butter. Or heavy cream. Or both. Bless her heart. I changed it up by adding less olive oil and no cilantro to the dressing. I did add lots of cilantro to the salad itself, as well as cutting the recipe about in half (it makes LOTS). This is so delicious and colorful and summery, it is the perfect compliment to a hearty tuna steak.

For the tuna steaks, I marinaded them in the following marinade for about 3 hours, which was a little long...the meat was starting the get a little mealy. But the flavors were fantastic! I would recommend no longer than 1.5 hours. And you could use whatever marinade you wanted to (or just some olive oil and salt and pepper).

Grilled Tuna Steaks with Asian Style Marinade:

  • 2 tuna steaks (the fresher the better)
  • 3 - 4 tablespoons of soy sauce
  • Juice of one lime
  • 1 tablespoon of toasted sesame oil
  • 3 tablespoons of minced fresh ginger
  • 3 cloves of garlic, minced
  • 2 teaspoons dijon mustard (optional)
  • crushed red pepper flakes, to taste (you could also use an Asian chili sauce like Sriracha)
Whisk all marinade ingredients together in a bowl and pour over tuna steaks. Marinade for 30 minutes to an hour, turning occasionally. 

Preheat grill to 400 degrees. Sear marinaded tuna steaks on each side for 2 - 3 minutes, depending on desired doneness. I like my tuna steaks pretty rare, because I think the more well done tuna is, the more fishy tasting it gets. Enjoy!

Printable Recipe

May 18, 2010

Marinades! (And rubs too)

I am a huge fan of the marinade. I just think it makes meat and veggies better! Yes, I realize that there are some cuts of meat or types of fish/seafood that are so good/tasty/tender, they don't need to be marinated...but for the purposes of this blog, we are leaving that limited group out, and talking about everything else!

First of all, I'll tell you why you should marinade food. The big reason: you marinade food to add flavor. You also use marinade to tenderize. And, adding certain ingredients to your marinade can lock in moisture (oils), or help to make a caramelized coating on your meat (sugar or honey). Lastly - even if you use salt in your marinade, I can pretty much guarantee that the sodium levels will still be A LOT lower than if you were to use store bought marinades.

Marinades usually have 3 common ingredients: an acid, an oil, and a seasoning. You can also use several different ingredients from each category. Or leave one category out, if you want...but keep in mind that each ingredient group serve a specific purpose:
  • Acids: tenderize by breaking down tissue in meat, allowing marinade to penetrate better. Examples of acids are: citrus juices, wine, yogurt, beer, vinegar, Worcestershire sauce, soy sauce
  • Oils: lock in flavor; moisturize. Extra Virgin Olive Oil is great in marinades, because it has ingredients that help the marinade penetrate deeper and faster. Sesame oil is also a good choice.
  • Seasonings: flavor. Examples of seasonings to use: salt, pepper, fresh herbs, sugar, spices, ginger, chili's. 
Rubs add flavor, but do not tenderize. So use rubs for delicate meats like certain fish/seafood.

Don't over-marinade! Marinating for too long can make meat mealy or mushy.

Pat your meat/veggies dry before putting them in the know what they say about oil and water!

Make sure to use a non-reactive pan or zip-top bag to marinade in.

Often times, I just use whatever I have on hand or what sounds good. In my mind, certain flavor combinations go together, such as: steak with red wine, pork with orange juice, tuna with lime, chicken with lime and cilantro, etc. I could go on and on forever. And that's just what sounds good right now! Depending on what I am in the mood for, those could change (it also greatly depends on what I have on hand). For whatever reason, I almost always use soy sauce (the lower sodium kind) in my marinades. I love the way it tastes! I also use seasoning blends if I am short on time (such as Italian seasoning blends, steak seasonings, etc)

Below are some marinades that I love, some basic and some a little more complicated. I guessed on a lot of the amounts because I don't measure anything, but these should be good for about 1 - 2 pounds of meat (or veggies! Let's not discriminate here!). Adjust according to your taste, of course. Also - at the end I included a recipe for a rub...this will make more than enough for 1 pound of meat - but you can just store it in a dry place and use it later!

Citrus Soy Marinade
Use for chicken, pork, tuna steaks, or whatever strikes your fancy
  • 1/2 cup of soy sauce
  • 1/4 cup of orange juice
  • 1/4 cup of lemon or lime juice
  • 2 tablespoons of olive oil
  • Your choice of seasonings. A good option is: minced ginger, garlic, and crushed red pepper
Printable Recipe
    Red Wine Marinade
    Use this for steak, or whatever else you feel like!
    • 1/2 cup good, dry red wine
    • 1/4 cup Worcestershire sauce
    • couple of dashes of soy sauce (or some kosher salt)
    • fresh cracked pepper
    Printable Recipe
      Sweet and Spicy Marinade
      I used this for a pork tenderloin last weekend, and it was divine*! But you can use if for whatever!
      • 1/4 cup of soy sauce
      • 1/4 cup of Worchestershire
      • 2 tablespoons of honey
      • 1/4 cup of Orange Juice
      • 2 tablespoons of Dijon mustard
      • Kosher salt, fresh cracked pepper, garlic, Penzey's Northwoods Seasoning (which is salt, pepper, paprika, thyme, rosemary, garlic and chipotle)
      * after the pork marinated for about 4 hours, my dad seared it on the grill, then layered it with onions and wrapped it in foil to finish cooking. It was the best pork tenderloin I ever had. It was so tender and flavorful!

      Printable Recipe

      I don't use rubs nearly as often as I use marinades...but I do use them for certain things, such as BBQ chicken. BBQ sauce has sugars in it that burn when what you should do is put a BBQ rub on the chicken first, and then mop the BBQ sauce on only at the very end of cooking.

      The other dish I use a rub for is blackened fish or shrimp. I fell in love with blackened seasoning when I lived in North Carolina, and it is still one of my favorite ways to eat fish (any fish! Salmon, grouper, etc). Another fun know that seasoning that I love so much? Pizza and Pasta Magic? The dude that makes Pizza and Pasta Magic (chef Paul Prudhomme), is credited with inventing blackening. Does that make sense? What I am trying to say is that he is the first one to blacken. I believe he did it on redfish. Anyway, the basic technique for blackening is to dip the fish fillets in melted butter, coat them with blackened seasoning, and then pan fry them (usually best to do in a cast iron skillet on the grill outside...sometimes it can get stinky and smoky). However, I find that using the blackened seasoning as a rub is yummy too - then just cook your fish/seafood/chicken however you want! Here is a basic recipe for blackened can also buy chef Paul's blackening blends in the grocery store or on his website.

      Basic Blackened Seasoning
      Use for shrimp, fish, chicken, steak, pork, or whatever floats your boat!
      • 2 teaspoons salt
      • 1 teaspoon pepper
      • 1.5 teaspoon cayenne
      • 1 Tablespoon paprika
      • 1/2 teaspoon thyme
      • 1/2 teaspoon oregano
      Some recipes also call for onion powder, garlic powder, sugar, cumin or nutmeg. Use whatever sounds good and whatever you have on hand! The basic recipe is really good as is though.

      Printable Recipe

      I hope that this will be helpful to make your grill season more flavorful! Enjoy!

        May 17, 2010

        Monday Mumbles.

        Good morning! Happy Monday! It is a beautiful day here today, and I am going to force Steve into taking me out in the boat tonight! Yay!

        I just wanted to give ya'll a couple of updates and let you know what to expect from me for the rest of the makes me feel more organized...I love a good outline! Life should have an outline that you can follow, and refer back to, just to make sure you stay on track. No? You're a fly-by-the-seat-of-your-pants kind of person? Fine. I'll just ramble on without direction. But bear with me, because I need to get this out there before I can move forward with my day. Thank you!

        1. Last weekend (as in, yesterday and the day before): I went up to the cabin to hang out with my parents, and had a fantastic weekend. The weather was gorgeous, we cooked and ate great food all weekend (we'll talk more about this later), we took a sauna, had a bonfire, caught a couple fish, had some mimosas...the cabin is my happy place. Spending time there is good for the soul (if not for the figure). Steve and I are going back up this weekend.

        2. Kempton: he is doing LOTS better. The medication that the vet gave him must really be doing the trick (along with a few days rest), because he is moving around really well and he had a good time at the cabin this weekend too (except for when he rolled in deer poop or fish guts or something disgusting...then he had to get a bath...twice).

        3. Me: it has been a rough couple of weeks (who am I kidding, it has been a couple of years), but summer makes me happy, and I am looking forward to the next couple of months. I am on a break in my yoga schedule for the next couple of weeks, but I am excited to start that up again in June. I have also joined a book club with a handful of lovely ladies; we meet once a month and discuss life, books, and spirituality over a glass of wine and yummy food. I am very grateful that they asked me to join and I think that I am going to make some great friends!

        4. I am hungry. I "met" a fabulous foodie online named Natalie last week - her blog is called Perrys' Plate and I can't wait to try out some of her recipes. I am going to make her sun-dried tomato pesto this week and then use it in a variety of recipes over the next week or so, including her Creamy chicken and sun-dried tomato pasta . Major yum! I will post about that this week, as well as a post I have in the works about marinades and rubs. I will also share some pics from the cabin, and hopefully of the garden. So come back and visit soon!

        May 13, 2010

        Can we talk about tomatoes?

        I'm sure you know this by now, but I love tomatoes. Tomatoes and basil, sun-dried tomatoes, roasted tomatoes, plain tomatoes, tomatoes drizzled with balsamic vinegar, tomato soup, tomatoes in salads, on sandwiches, and of course - tomato sauce. I have posted a few tomato-based recipes on this website (sundried tomato pasta salad, roasted tomato sauce, super fast tomato pasta, tomato-basil soup, pizza sauce), as well as things that contain tomatoes, but aren't necessarily based on tomatoes (like chili). I have tomatoes on the brain because Steve and I built a garden this weekend (I helped! I helped! I ran the screw gun...for a little while.) and I am so excited to plant it. Usually I plant in containers and put them on my deck, but with the new patio furniture/fire pit, there isn't room! So we built a 4 x 16 raised vegetable bed! Yay! Along with tomatoes, I also like to grow basil (surprise!), peppers (bell and jalapeno), onions, peas, lettuce, cilantro, and Steve wants to grow green beans. I will post more about this and show you some pictures later. Today we are talking about tomatoes! I have one bag of frozen tomatoes in my freezer that I need to eat up right away, because soon the farmer's market will have yummy tomatoes available, and then eventually, my tomatoes will be ripe and ready, and I will be freezing this year's I wanted to post a couple more tomato sauce recipes. The first one is a recipe that my friend Heather sent me some time ago, but I never got around to make it. However, it is kinda similar to a recipe I have been making for years - a recipe that was taught to me by my "auntie" Gale when she came to visit me when I lived in North Carolina, and that I have since adapted. Both are easy and yummy. I hope you enjoy! And grow some vegetables - it is delicious and healthy and therapeutic!

        Spicy Sausage Linguine in Tomato Cream Sauce (from Heather)
        Shallots (I usually just use onion…to taste)
        3-4 cloves garlic
        Olive oil
        1# spicy Italian sausage (or mild sausage will work, but I know you’re not a pansy)
        2 cans diced tomatoes (I usually get one with chilies in it)
        1 cup heavy whipping cream (half & half will work but it’s not as good)
        ½ t crushed red pepper
        Other spices to taste (it calls for sage, but I never have that)
        Parmesan cheese
        Sauté shallots and garlic in olive oil until tender.  Add sausage and break apart while cooking.  Once sausage is cooked, add tomatoes with juices.  Add crushed red pepper and other seasoning to taste.  Simmer about 5 minutes.  Add cream.  Simmer another 5 minutes until thickens.  Server over linguine and top with parmesan cheese.  Delicious!

        Do you like how she confirms that I am not a pansy?! Thank you Heather!!! I most definitely would put spicy Italian sausage in my pasta. The second recipe is similar...and I guess it could be called Spicy Sausage Penne in Roasted Red Pepper Tomato Sauce! When I first started making this, I used a store bought jar of roasted red pepper tomato sauce (like Emeril's)...that is perfectly acceptable. You could also use canned diced tomatoes instead of fresh (like the recipe above). However, if you have tomatoes to use up or need to control the sodium level (or just like to cook from scratch), here is the homemade-sauce version. Thanks Gale!

        Spicy Sausage Penne in Roasted Red Pepper Tomato Sauce

        1 large red pepper, roasted under the broiler or on the grill, peeled and chopped
        2 lbs of ripe tomatoes (preferably roma), chopped
        1 lb bulk spicy Italian sausage
        1 handful of sun-dried tomatoes, chopped or julienned  (optional)
        1/2 medium onion, chopped
        3 - 4 cloves of garlic, minced
        Olive Oil
        Crumbled goat cheese (or if you don't like goat cheese, sub parmesan...I've even subbed feta before)
        fresh or dried basil, oregano, thyme
        crushed red pepper flakes
        kosher salt, fresh cracked pepper, sugar
        penne pasta, cooked according to package directions

        Brown sausage, remove from pan with slotted spatula, set aside. Saute onion and garlic in sausage drippings (add olive oil if necessary) until tender. Add tomatoes, red pepper, and herbs. Cook until the tomatoes of broken down. If desired, use an immersion blender to puree...otherwise just keep breaking up large chunks with back of a wooden spoon. Check seasonings...add sun-dried tomatoes, salt, pepper, sugar, crushed red pepper, and if necessary - a teaspoon or two of red wine vinegar. When the sauce is to your taste, toss in cooked sausage, cooked penne, and goat cheese. Toss to combine and enjoy!


        Sorry for the picture quality...this was taken with my iPhone. Also - sorry for chaos in the background...Steve was out of town which means that the house was dirty. What would I do without him? I would be one of those people who only have a path through their house to walk on. Just kidding (kind of). My mom would never let that happen to me...she and Steve both suffer from mild to moderate OCD when it comes to cleaning.

        Anyway, back to Kempton. As you know, we had a little scare this week. Kempton started exhibiting some of the signs of Lyme's disease (soreness, stiffness, fever, lethargy), but after seeing his vet (and blood tests), it turns out that he has degenerative joint disease (aka osteoarthritis). I'm not sure if that is better, or worse. I guess I am not really surprised...pretty much all the big dogs that I know have suffered from arthritis as they have gotten old. I do know that it is frustrating and heart wrenching to know that there isn't much you can do for them, and that it is only going to get worse. I started him on medication last night, and he already seems to be doing better...or in better spirits anyway. He howled at me and pranced around in a circle when I told him he couldn't have yet another treat...which is a good sign (anyone who has met Kempton knows what I mean - he howls and talks back a lippy teenager). I also consulted with a holistic breeder who recommended some supplements to use (in addition to the meds the vet gave), that are suppose to help (thanks Tara!).

        While I was doing research on the aforementioned supplements yesterday, I unfortunately came across a pile of articles and research on canine (and feline) diet. I won't go into detail here (it involves things like rotten meat, applying preservatives with a spray gun, and chicken heads), but lets just say that if you like the convenience of your Iams or Purina...don't do any research on diet or nutrition. My brother feeds his dog a raw diet (raw meat, veggies, grains, and enzymes and supplements), and I always thought he was kinda nuts. I mean, it seems like he spends more time preparing his dog's dinner than his own sometimes! But after reading all of the information, I am afraid I am going to have to jump right on board with him. I probably won't switch Kempton completely to a raw diet, but I am going to start adding finely chopped or pureed vegetables, high quality proteins, and enzymes from plain yogurt or cottage addition to upgrading him to better quality dry food. Before you switch your dog (or cat) to a raw diet (or any diet switch, really), you should do the research and ask your vet.

        Anyway, I am hoping that a combination of all these things, along with convincing him to take it easy for the next week or so (no jumping or humping), will help ease his discomfort and hopefully prevent any future injuries...I'll let you know how it goes. Thank you for all of the support this week - my phone has been ringing off the hook! Steve joked that people are more concerned about how Kempton is than they were when he got diagnosed with cancer. What can I say? We love our pets! (We love you too Steve.)

        May 10, 2010

        Shrimp Scampi Fresca

        I think Kempton might have Lyme's disease. He has some of the symptoms and they are getting The earliest I can get him into the vet is tomorrow at 2pm, and in the meantime I am totally freaking out. In an effort to not lose my mind, I am going to tell you a story and give you a recipe. I doubt it will work (to keep me from losing my mind), but you shouldn't let that deter you from making this delicious, lemony shrimp scampi pasta.

        Unless you don't like lemons. Because there is lots of lemony flavor in this. It's bold. It's yummy. Although - on a side note - Steve doesn't love citrus flavors (especially lemon and lime), but he loved this. So stop being a sissy.

        A long time ago, in a galaxy far, far away - I was a server (fancy term for waitress) at a restaurant called The Oceanic. The Oceanic is situated on Wrightsville Beach on the coast of North Carolina, with a big pier going out into the ocean and tons of fresh fish and seafood on the menu. Delicious. I always used my employee discount to have a meal either before or after my shift...and I usually got the same few things: blackened fish sandwich, grilled shrimp with steamed veggies, or shrimp scampi fresca. The first two are very simple to make at home. The scampi was a challenge though, because it was unlike any scampi I ever had a fresh lemon taste, and delicious cherry tomatoes. I tried (unsuccessfully) to make it a few times after I first moved back to MN. Now that I am older, wiser, prettier, funnier, and a much better cook, I decided to tackle the challenge of re-creating this yummy dish. I think I have recently hit the jackpot. And for the record, I am a better cook than I was back then...but that's about it.

        Either way - I finally mastered this. I am already looking forward to making it again. I think it shall become my "house dish", sort of like how Kendall Jackson Chardonnay has become my house wine. Or maybe I'll just eat it all myself and not let anyone come over when I make it...and then I'll hoard all the wine too, and die really fat, drunk and alone. Yup - that's the new plan.

        Not a good idea? is the recipe. And yes, I will make it for you sometime. Enjoy! 

        Shrimp Scampi Fresca (serves 4)

        • zest and juice of 2 lemons, divided
        • one pound of shrimp, peeled and deveined. I used 16 - 20 count shrimp
        • 1/2 of a medium onion, chopped finely
        • 3 - 6 cloves of garlic (depending on the size and your taste), minced
        • 1/2 cup dry white wine (I used Kendall Jackson Chardonnay. Surprise!)
        • 5 tablespoons of butter, divided
        • 3 tablespoons olive oil, divided
        • 1 pint of cherry tomatoes
        • kosher salt and fresh cracked pepper
        • crushed red pepper flakes, to taste
        • 1/2 box of thin linguine or angel hair pasta
        • parm cheese for garnish
        Toss about 2 tablespoons lemon juice and one tablespoon of olive oil with raw shrimp and cherry tomatoes, sprinkle with salt, pepper, and some red pepper flakes.

        Preheat the oven to 400 degrees.

        Cook pasta according to package directions.

        Meanwhile, heat remaining 2 tablespoons of oil in a saute pan (or whatever kind of pan you want), along with 3 tablespoons of butter. Saute onion and garlic until tender. Add the wine and remaining lemon zest and juice. Cook down until it starts to thicken...if necessary, add remaining 2 tablespoons of butter. While sauce is cooking down, spread shrimp and tomatoes on a baking sheet and put in oven for 5 minutes or until shrimp is just barely done. Check sauce for seasonings and add salt, pepper and crushed red pepper if desired. Add shrimp and tomatoes to sauce, then toss with pasta*. Top with some grated parm cheese. YUM!

        *Be careful not to add too much pasta. If you are nervous, just toss in a half at a don't want a lack of sauce, but the sauce is pretty flavorful so you have some room to work there. I want to eat this right now.

        Printable Recipe

        May 4, 2010

        Chicken Pot Pie

        Yummy in my tummy! Last week (actually, a week from last Sunday), I made homemade chicken pot pies. I roasted a couple of chickens a day or two before, and needed to use up the meat and some of the vegetables I had in my fridge. Mmmmmmmm mmmmmmmmm good! Chicken pot pie isn't as difficult as you might think, especially if you are a giant cheater (like me) and you use puff pastry instead of homemade pie crust! Hee hee hee.

        I adapted my recipe from Ina Garten's recipe, and I made quite a few changes so I am just going to save you the trouble and post my version instead of posting hers with my changes. Here are some pics (the recipe is at the end):

        Chicken Pot Pie 
        • 2 - 3 cups of cooked, chopped chicken. You could use rotisserie, bonless skinless breasts, or boil a whole chicken (if you do this, do me a favor and make chicken stock at the same time)
        • 1 - 2 cups of chopped carrots (I like lots of veggies)
        • 1 - 2 cups of chopped celery
        • 1 medium onion, diced
        • 3 cloves of garlic, minced
        • 1 raw potato, washed, peeled and diced
        • 1 cup of peas (I used frozen)
        • 3 - 4 tablespoons of flour
        • 3 - 4 tablespoons of butter
        • 3 - 4 tablespoons of olive oil
        • 1 cup of milk or 1/2 and 1/2
        • 2 sheets of puff pastry, thawed
        • thyme and whatever herbs/spices you want
        • salt and pepper
        • 5 cups of chicken stock (preferably homemade), heated
        • chicken bouillon (1 - 3 cubes)
        • one egg, beaten and mixed with a tablespoon of water for egg wash
        Saute the onion, garlic, carrots, potatoes and celery in the olive oil until tender. Add butter, whisk in flour and make a roux. Add chicken stock, herbs, cooked chicken, milk and peas. Once heated through, check seasonings and adjust accordingly (add bouillon, salt, pepper and herbs as necessary). The filing should be about the same consistency as gravy. 

        Preheat the oven to 350 degrees. 

        Roll out puff pastry and cut to desired size (sometimes I use individual dishes, but this time I just used one 9x13 baking dish, one puff pastry sheet and froze the remaining filling a pastry sheet for future use). Spoon filling into dishes, brush edges with egg wash, place puff pastry on top and pinch edges to seal. Brush the top of pastry with egg wash (if desired, sprinkle sea salt and cracked pepper on top), cut three slits in the pastry and place on a baking sheet to catch drips. Bake for 30 minutes to one hour (depending on size of pot pie) or until the top is golden brown and the filling is bubbly. Enjoy!

        Printable Recipe