Geek Chef

I cook, I talk, I geek

Adaptation February 3, 2010

Filed under: Food — geekchef @ 3:12 pm
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I had a joint birthday lunch with my mom at the De Young Museum in San Francisco. She had the seafood pot pie and really enjoyed it, so I figured I’d work up a recipe for her – and you.

Seafood Pot Pie

1/2 pound shrimp, shelled and cleaned
1 filet of salmon, cut into chunks
10 large sea scallops
6 ounces of crab meat
1 cup dry white wine
10 baby red potatoes
1/2 cup chopped parsley
1 finely chopped leek (white and pale green parts only)
1 diced fennel bulb
1 8-ounce bottle clam juice
2 tablespoons fresh thyme
2 bay leaves
1 cup heavy cream
2 large egg yolks

Crust:
2 cup sifted flour
pinch of salt
1/2 cup butter or shortening
4-6 teaspoon ice water

Sift flour and salt, cut in butter or shortening with knives or dough blender until dough is in chunks,  like small peas, not too small or the crust will be crumbly. Sprinkle in cold water a little at a time while tossing lightly with a fork to form a ball. Chill until ready to roll.

Boil potatoes in water for about 15 min, potatoes should be slightly tender but not completely done. Cut potatoes into quarters, sprinkle with salt and pepper and sauté in a large saucepan with olive oil. When potatoes are slightly golden on the edges, add leeks and fennel, adding more oil if necessary. When fennel and leeks are soft add wine and clam juice and lightly scrape the pan to loosen any bits on the bottom.  Add bay leaf and thyme and let fluids cook down.

Preheat the oven to 350 degrees. Mix cream and egg yolks. When liquid has cooked down a bit, add the seafood and cream mixture. Lower heat to low and let sit while rolling out the dough.

Take dough from fridge and roll out into a large circle about 1/4 inch thick. I recommend rolling out onto a piece of parchment paper, it makes it easier to transfer to the pie.

Pour seafood stew into a large ramekin, casserole or oven safe container and place dough on top. Push edges of the dough against the dish to seal and place in oven. Bake until the dough begins to turn golden, about 20 min, you can brush it with an egg wash for a glossier coat.

I used the leftover dough and rolled it out, brushed it with olive oil and  topped it with grated cheese and then cut it into strips for crackers to dip, very yummy.

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Special Request July 14, 2009

Filed under: Food — geekchef @ 10:03 am
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Twitter friend Nick has requested recipes with a Spanish flair and I aim to please. Tapas are great for parties, you can impress your guests with several small dishes without spending the whole day in the kitchen. These two recipes are pretty easy and one should be done ahead of time, allowing you to enjoy your guests.

Ceviche

1 lb shrimp, salmon, octopus, halibut or sea bass (or combination)
Juice of 2-3 limes
1-2 jalapenos, chopped fine
1 tablespoon olive oil
3 large firm tomatoes, diced
1 ripe avocado
1 tablespoon lemon juice
2 tablespoon fresh chopped cilantro

Clean and roughly chop seafood and place in a large container with lid. If working with octopus, tenderize the meat before chopping. Juice limes, add oil and jalapenos and lightly mix with seafood. Let sit for at least 2 hours and up to overnight.

Before serving add chopped tomatoes, avocado and cilantro, season with salt and lemon juice as needed. Serve on a tostada or with corn chips.

Plantain and Black Bean Empanadillas

1 can refried (or whole) black beans
1 large ripe plantain (black or close to it)
1 package puff pastry
4 oz crumbled goat cheese
1 onion, chopped

Defrost puff pastry and preheat oven to 350.  Peel and slice plantain and saute in butter until soft, mix in beans and cheese and let cool. Roll out pastry dough and out cut circles, spoon some of the mixture on each circle, top with a little onion  and fold dough over. Be careful not to overfill the empanadillas, they will burst while cooking. Use fingers or a fork to seal the edges and place on a baking sheet, I like to line mine with parchment paper but you can grease the sheet if that’s easier for you. Bake until golden brown and lightly sprinkle with paprika.

 

So good, yet so bad January 21, 2009

Filed under: Food — geekchef @ 5:01 pm
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walnutprawnHere is a quick and really easy recipe for Chinese Walnut Prawns. It’s really tasty and really easy to make, but not the healthiest dish I’ve brought you.

Enjoy

Walnut Prawns

1 lbs Shrimp, peeled and cleaned
1/2c cornstarch
1/2c walnuts (candied are best)
1/4c mayonnaise
3 tbsp honey
3 tbsp condensed milk
1-2c chopped cabbage or lettuce

Peel and clean the shrimp and lightly salt. In a wok or frying pan, heat up enough oil to fill up about an inch of the pan. While oil is heating, mix the mayo, milk and honey in a bowl and set to the side. Dredge the shrimp in cornstarch and drop into the hot oil, cook only long enough for it to start curling and change color. Remove and drain on a piece of paper towel, the shrimp will cook a little further while sitting. After you have removed the excess oil off the shrimp drop it into the mayo mixture and toss.

Serve it on a bed of greens and top with walnuts.

See, easy!