Peel potatoes and cut into 2" chunks. Simmer potatoes in lightly salted water until very tender 15-20 minutes. Drain potatoes and return pot to low heat. Mash potatoes over low heat, allowing the potatoes to give off any excess moisture. Once potatoes are smooth, remove from heat and add butter, cream cheese, roasted garlic, salt and pepper. Continue to mash until combined and creamy. Stir in fresh herbs.
Preheat grill to medium high or 450℉. Scoop potatoes onto pre-soaked cedar planks using a 1/4 cup scoop, leaving at least an inch between scoops (can fit 6-8 per plank). Place planks on grill and cook for 15-18 minutes until hot and golden. Remove planks from grill and use to serve potatoes or gently place potatoes onto serving dish and garnish with additional fresh herbs if desired.
Recipe Notes
Potatoes can be cooked, mashed, scooped and chilled up to two days in advance. Simply remove from refrigerator and place on pre-soaked planks when ready to grill. Makes 12 1/4 cup scoops.
To roast garlic, preheat oven to 350℉.  Cut the top off the head of garlic and place on a double layer sheet of foil.  Drizzle with oil and fold foil over bulb, crimping all edges to seal packet.  Place on a baking tray and bake for about 45 minutes until golden and soft. Alternatively, you can make roasted garlic on the grill, here's how Grill Roasted Garlic
In a food processor bowl add flour, salt, baking powder, caraway seeds and butter. Pulse until the butter in broken down and crumbly. Add sour cream and pulse until just starting to pull away from sides. With processor running, add water and mix until just combined. Dump out dough onto a sheet of plastic wrap and form into a flat disc and wrap with plastic wrap. Mixture may still appear crumbly when dumping out onto plastic wrap, however once you start to form the dough it will start to come together. Chill for at least an hour, but can be done a day in advance. Let sit at room temperature for 20 minutes prior to rolling.
Pork Pot Pie
Heat a large heavy bottom dutch oven over medium high heat, add pancetta and cook until rendered and starting to crisp. With a slotted spoon remove pancetta to a paper towel lined plate, reserving fat in the dutch oven. Over high heat add half the pork, searing meat on all sides. Scoop out pork leaving the fat behind and set aside. Repeat with remaining pork.
Add pork, pancetta, mushrooms, bay leaf, sugar and pepper. Cover and bake for 30 minutes. Add pearl onions, stir and continue to bake for an additional 30 minutes until pork is tender. Add potatoes, celery, carrots and dill. Bake for 20 minutes or until vegetable are just tender. Remove from oven and discard bay leaf. Stir in sour cream and peas and adjust seasoning with salt and pepper. Ladle a scant 1 1/2 cups into 6 ramekins or cocotte dishes.
Increase oven to 400℉. Roll out pastry to at least 1/8" thickness. Cut rounds slightly bigger than cocotte dish and lay each round on top of stew. Cut 4 slits in each pastry. Whisk egg with 1 tbsp of water and brush each pastry round with egg wash. Place cocotte dishes on a large baking sheet to catch any drips. Bake for approximately 25 minutes until golden. Serve immediately.
Recipe Notes
When adding the vegetables to the braise, remember to take pastry out of the fridge and allow to rest at room temperature for 20 minutes.
This pot pie can also be made in a 9"x13" pan if desired.
Any leftover pastry can be re-rolled very thin and cut into rounds or squares and baked on a parchment line baking sheet at 350℉ for 12-15 minutes for caraway crackers.
Pour blended mixture back into skillet and add remaining tomatoes, garlic and wine and cook uncovered until reduced, about 20 minutes.
Add water, clam juice and potatoes and cook covered until potatoes are just tender, 10-15 minutes depending on size.
Stir in salt, sugar, pepper and chili flakes, adjust seasoning and consistency by adding a little more water if necessary.
Add shrimp and cook uncovered for about 3 minutes depending on size. Serve immediately with crusty bread. Enjoy!
Recipe Notes
For this recipe I used shrimp size 21-25 per pound. Â The acid in the tomato will help cook the shrimp so there's no need to cook longer than a few minutes.
Recent Comments