Natchitoches Meat Pies

Let's take a trip down south, to northern Louisiana. Why?  Because I decided to try my hand at it's State Meat Pie, the Natchitoches meat pie.  In case you were wondering, it's is pronounced NACK-uh-tush.  Unfortunately, I have been pronouncing it phonetically for awhile now and I think I'm past the point of no return.  

There is an entire festival dedicated to this delectable pie.  And yes, this festival has officially made the "must travel to" list. That, of course, means I need to start pronouncing Natchitoches properly...wish me luck.

When weekend rolled around and I was putting my shopping list together, I decided that since I really had no idea what I was doing, I would (aside from adding a few spices) follow the official recipe.  Except for a few differences in filling, it seemed to be very much in the empanada family.  No complaints there!  I did choose to bake these pies.  My track record with fried foods is horrendous and I figured this recipe could withstand a healthier cooking method.

Natchitoches Meat Pie

Ingredients:

Filling:

1 tsp. shortening 

1 lb. ground beef 

1 lb. ground pork meat 

1 bunch green onions - chopped 

1 pod garlic - minced 

1 orange bell pepper - chopped 

1 medium onion - chopped 

1 Tbsp flour
1 tsp. salt

2 tsp. paprika

1/2 tsp. chili powder

Dough:

4 c. All purpose flour
2 tsp. salt
1 tsp. baking powder 

1/2 cup shortening + 1 T
2 eggs
1 cup milk

Directions:

Melt the shortening in a large stock pot. Add the meat and cook until it is no longer pink - about 10 minutes.  Add the vegetables and seasoning, cook for another 10 minutes.

I really like the color that the bell pepper adds!

Once everything is cooked through, stir in the flour.  Continue stirring until sauce thickens - about 3 minutes.

Take the filling off the stove and set aside while you make the dough.

Sift the dry ingredients together. Cut in the shortening, creating crumbles.  Beat the eggs and milk together.  Gradually stir then knead into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a bowl as a guide.

To assemble:

Place about 1 1/2 spoonfuls of filling onto one half of the round.

Wet the edge of the meat half of the round with water and fold the other half over, making edges meet and seal. 

 Form edges with a fork and cut slits into the pie to allow steam to vent during baking.

Preheat your oven to 400F.  Brush the pies with an egg wash and bake for 30 minutes or until brown.

These things were so amazing.  The crust came out nice and crisp.  The smell of the filling was phenomenal, the spices really came through in the smell.  Standing by the oven while they were cooking was sheer torture.  This is comfort food at its finest!

Pork Shepard's Pie

I feel confident stating we've all had experiences with Sheppard's Pie, that layered concoction of ground beef, mixed veggies, and mashed potatoes.  At its core, it's sort of amazing.  All the necessary food groups in a single dish, so if you are in a rush or not someone who likes getting crazy in the kitchen then it's perfect.  Brown some meat, move it into a 9x13, throw a bag or two of frozen mixed vegetables on top, finish with mashed potatoes.  I would even argue it's better to use the dehydrated flakes for this dish, which makes life that much simpler.  Pop it in the oven and 30 minutes later you have dinner. 

Most would say you shouldn't mess with perfection. So why mess with the basic Sheppard's Pie?  Well...because I can.  I had roasted a pork shoulder, which is maybe not the wisest choice when you are cooking for one.  You end up with POUNDS of pork in the fridge.  At that point you need to get creative with ways to use up a lot at once.  I stood in the middle of my kitchen and did a 360, evaluating everything I already had at my disposal... pork, about 3 pounds of potatoes, and an assortment of frozen and fresh vegetables....hmmmm.

It sounds like I have at least two thirds of a Sheppard's Pie, but can you really make it with pork as opposed to beef?  Do I dare?  I ask myself this as I stare at a mountain of pork.  Oh do I ever dare!

 

Pork Sheppard's Pie

 

Ingredients:

 

4 c. cooked pork shoulder - diced

4 Tbsp butter
3 carrots - diced

1 medium onion - diced

2 celery stalks - diced

1/4 c. flour

2 c. chicken stock
1 c. frozen mixed vegetables
3 lbs. Russet potatoes
1/2 c. sour cream
Milk and butter as needed for potatoes

Directions:

In are large skillet, melt butter and saute onions over medium heat until softened, about 7 minutes.  Add carrots and celery, saute for an additional 7 minutes.

Add the flour and mix until you have that pasty brown concoction in your pan. Add the stock and mix until that paste is dissolved.  Add the pork and simmer until thickened, about 10 minutes.

When ready, transfer to a 9 x 13 casserole dish.  Shake the cup of frozen vegetables over the top.  Now, we switch to the mashed potatoes.  Peel and quarter the potatoes. Boil until they are tender, drain, and put back in pot.  Add milk, butter, and sour cream then mash together.  You will have a lot of mashed potatoes.

At this point you could just dump all of the mashed potatoes on top of everything else in the casserole dish then pat down with the back of a spoon.  However, I'm a rather particular individual.  I wanted an even layer and I didn't want to get the frozen veggies mixed into the potatoes.  Therefore, I went the uber fussy route.  I placed spoonfuls of potatoes down, one at a time, and gently created a thin layer of potatoes.  Then I dumped the remaining potatoes on top and patted it all down to create a flat top.  I told you, I'm particular.... with a dash of fussy.

When you are ready, pop this bad boy into an oven that has been heated to 350 degrees Fahrenheit.  Bake for 30 minutes. 

Hungry yet?


Loin of Pork Bologna Style

This cookbook never ceases to confuse.  I honestly do not believe that I would be exaggerating when I write that when everyone hears or sees the words "Bolognese sauce," they think hearty meat sauce with chunks of tomato.  Bolognese sauce, in my opinion, is a stick-to-your-ribs, perfect for a winter day, sauce that is meant to top any broad flat pasta.  No one thinks, "oh, milk." I'm face palming right now.  I'm face palming so much there is a bruise on my forehead.

But, BUT, I decided to give Maria Luisa the benefit of the doubt and I took to Google the way I always do in such confusing situations.  First, I googled the English title to her recipe.  I received some disheartening results all related to pork bologna... that overly processed pressed meat poser.  I immediately pictured a slice of bologna and a slice of a Kraft single between two slices of Wonder Bread, felt dirty, and had to shower.  Once I cleansed, I returned to the internet.  Maria Luisa's Italian translation only gave me the results I expected when I typed "Bolognese."  Every result was a different website and their version of a hearty meaty red sauce, the Bolognese we all recognize. 

I did not despair, however.  Even if Maria Luisa's names failed, there was still one more option - the literal description of what I was cooking.  I searched "pork loin in milk sauce" and finally found what I was looking for - confirmation that this recipe is actually a thing.  According to the Italian Kitchen Secrets, pork in milk sauce is a thing.  She writes that this was something she ate regularly growing up.  There are several other recipes for pork in milk sauce.  The themes running through those, which are sadly lacking in the version I now possess, would be herbs and fat.  The other recipes include garlic and rosemary.  One adds sage as well.  They all, also, require the use of whole milk.  Maria Luisa does not explicitly state what type of milk to use.  Maybe in 1955 there were no other options, but I could have benefited from some spelling out of the fat content.  So, once again, I have a good tasting meat with a sadly lacking sauce.  And, lest we forget, the idea that this recipe should be considered Bologna style is debatable.

Loin of Pork Bologna Style

Maiale al Latte alla Bolognese

Ingredients:

4 lbs lean pork loin

6 Tbsp butter

1 qt milk (use whole milk)

Salt and pepper to taste

Directions:

Rub salt and pepper into the pork and let sit in the refrigerator for about 8 hours.  When ready to cook, melt butter in a large saucepan.  Brown the meat on all sides.

Add the milk and simmer, covered, for about an hour and a half.  Before you take it off the heat, check that its internal temperature is at least 145F. 

The sauce left in the pan should be a creamy consistency and Maria Luisa suggests adding white canned truffle to it then serving with the pork. The other recipes I found suggest cooking this a day ahead of time and serving cold.

I ate this the same night I cooked it (i.e. it was warm) and did not add the truffles.  The meat was nice and tender and did have a slight creamy taste from having been cooked in milk for over an hour.

I will say this for Maria Luisa, so far the majority of her recipes do not take much effort and include things most of us already have in the pantry or refrigerator.  If we do not already have the ingredients, it is just a quick trip to the store.  For anyone who prefers to keep things simple in the kitchen, these recipes should be very appealing.



The Italian Cookbook Challenge

At a girls' night several weeks ago I introduced some of my friends to a gem of a 1950s cookbook, Maria Luisa Taglienti's The Italian Cookbook.  I had taken it as one of my keepsakes when my family cleaned out Poppy's house.  I'm calling it a gem because it has such choice sentences as "And, as with every recipe in this book, they have been carefully tested and have been set down in a form of measurement and direction that will be familiar to the American housewives and hostesses for whom this book is intended" (p. vi).  Oh 1950s, may your views on the home go the way of the Dodo.  The ladies did comment that it is a shame neither of my grandparents had written comments into the margins and maybe this is my opportunity to pull my own version of a Julie and Julia.

Truth be told, considering the fact that we found this cookbook in the bedroom not the kitchen, its rather pristine condition, and that generation of my family is straight from Italy makes me think possessing this book was actually a joke.  It's in my hands now though, so we are going to embark on a Brianne and Maria Luisa adventure.  This book is going to get the margin comments it deserves and I'll chronicle the exploits here as I have with everything else.  I won't go recipe by recipe, but I'll do my best to make all of them... there are a couple of recipes that use eel and I have no idea if I'll be able to find eel around here, but we'll see.  I'll also break it up with non Italian Cookbook recipes.  This may sound blasphemous, but even Italy will get old after awhile.  So buckle up my people, things are about to get interesting!

Adventure number one from The Italian Cookbook is Loin of Pork in Red Wine, Maiale al Vino Rosso.  After my initial read-through of the recipe, I have to say that this is not a book for beginners, contrary to what a few Amazon reviewers said.  [I did my due diligence on both this book and Maria Luisa and there really isn't much to say on either subject.  There are still a copy or two of either the first or second printings of this book, but they are way overpriced.  Maria Luisa is allegedly a member of a family that, at least at the time, was quite well connected both socially and politically.  She moved to the United States after World War II with her husband, an American soldier, she met during the war.  Internet searches will only produce results that are based on this one cookbook and one very random college blog post written by a grandchild discussing her.  None of this put me off from questioning her book's subtitle claiming she is an "Italian expert".  I may be an American, but I'm not about to move to another country and claim to be an expert on burgers and apple pie.  But I digress and you all can judge for yourselves.]

So, before my tangent we were discussing how not basic this cookbook is.  Maria Luisa reduced the cooking instructions to such a bare bones level, if you do not already know your way around the kitchen you might easily get lost.  In this recipe in particular she lists "1 clove garlic" as an ingredient and then instructs you to rub it on the pork loin.  Honestly, I have visions of 1950s housewives rubbing down a pork loin with a whole garlic clove then wondering what sort of voodoo flavor infusion is supposed to be occurring.  I think it's time we just straight to the recipe and I'll air my grievances as we go along.

Loin of Pork in Red Wine

Maiale al Vino Rosso

Ingredients:

5 lbs. pork loin
2 cloves garlic - minced
1 c. red wine (full bodied, Maria Luisa suggested Barolo)
1/2 c. tomato pasted diluted in 1 c. water
Salt
Pepper

Directions:

Mince garlic onto the meat and rub in along with the salt and pepper.  Heat up a medium sauté pan over medium high heat.  Make sure it's heated before putting in the meat.  You are going to brown the pork in its own fat therefore you want to hear it sizzle as soon as it hits the pan.  Brown for about 3 minutes on each side.

 Reduce heat, add wine, cover, and simmer until the wine has evaporated - approximately 15 minutes.  You should notice a distinct change in smell; the hot wine scent at the start will have gone away.  Turn at least once during this time so that the meat is cooking evenly.

In case you were curious about what wine I chose, I went with a Toscana from Monte Antico.  It's a blend of Sangiovese, Cabernet Sauvignon, and Merlot from various Tuscan vineyards.

Add the diluted tomato paste and simmer pork for another hour, turning occasionally.  Before taking the meat off the stove, be sure to check its temperature with a meat thermometer.  You'll want it to be between 145F and 155F.

Now, at this point Maria Luisa says you can serve the pork with or without the sauce and that the sauce will be a treat when served with pasta.  No, just no.  The sauce is fine being served with the pork, but I do not think it's necessary and frankly, adds nothing to the enjoyment of the meal.  As for "being a treat," absolutely not.  The sauce, as a standalone item, tastes like you boiled a pork chop in tomato soup.  Why you would then wish to add that to your spaghetti is beyond me.  In my humble opinion [which, as we have all realized by now, is anything but humble] you do not need the tomato paste at all.  Add a little thyme and rosemary to the garlic, salt, and pepper rub and forgo the tomato paste all together.  If you are worried about the amount of liquid in the pan add a little bit of water, maybe some vegetable stock, or if you happen to be me, more wine.  The meat will come out beautifully and the gravy will be better for it.

The being said, I stuck to the cookbooks original recipe and am still quite pleased with the result.  The pork is very tender and juicy.  It was also a good meal to cook when temperatures are still on the high side since cooking on the stovetop does not usually spike the temperatures in the apartment the way roasting something in the oven will.

So, that is one recipe down and only 419 more to go!



Pork Patties

I have a bad habit of cooking like I have an army residing in my house.  Truth be told, it is just me.  Thankfully, I am all about the leftovers.  Sometimes though, I am able to catch myself before cooking too much food but not before I've purchased it.  When I was shopping for the pork pie I bought two pounds of ground pork but only used one pound.  Into the freezer went the extra pound.  The other day I decided to pull it out and make pork patties.

Ingredients:

1 lb ground pork
6 strips bacon
1 sprig thyme
2 sage leaves - chopped
1 tsp. black pepper
1/2 tsp. salt

Take the 6 strips of bacon and chop them up using a food processor.  You can just finely chop the bacon, but it is faster and a bit more thorough when done via the food processor.

mmmmm, yummy :)

Combine all the ingredients, thoroughly mixing them together.  I recommend just getting in there with your hands.

Divide mixture into four equally sized patties.

Pan fry or grill until thoroughly cooked and the juices run clear.

Living in an apartment with no balcony, I went the pan fry route.  Because my patties were fairly thick, it took about 10 minutes per side.  I flipped several times to avoid burning the outside before the inside cooked through.

Dress as you please.

As I was eating my fabulous pork patty, I felt that it reminded me a bit of a breakfast sausage.  I think the combination of the bacon with the sage and thyme give it more of a sausage taste over the mild flavor pork normally has.  Personally I loved it, but that's my own humble opinion.  Also, I should stress that anyone planning to pan fry these might want to consider making them smaller.  Make 6 or 8 patties versus the 4  that I made.  Unless you want a thick patty, to which I say, crack on!

My Great British Bake Off Obsession

Thanks to PBS I recently discovered the greatness that is The Great British Bake Off.  I watch it before Downton Abbey on Sunday nights and I binge watch old episodes and clips on Youtube.  Oh, Youtube, you destroyer of all my evening plans! So, it's really GBBO that we all have to thank for my return to blogging and this time blogging about food.  I watch the show and all I want to do is recreate the dishes they make.

Sadly, PBS Food does not have every GBBO recipe however, it has some, including the recipe from Season 5 for Kate's plum, apple, and rhubarb pork pies.  Now, when you go grocery shopping on January 30th in New England it is unlikely that you will find rhubarb.  So we are already wading into the world of recipe adjusting.  Add that to not finding boned pork shoulder (no, I had no desire to spend an hour cutting around a bone, I'm too lazy for that) and wanting to get rid of the puff pastry in my freezer versus making hot water crust pastry and you have a not even remotely like Kate's pie result.  However, I don't care.  Why?  Because I am making a recipe inspired by Kate so I have decided it counts.  And, I have never made a meat pie so I get that added challenge element to the whole deal.

So, welcome to my Fruit and Pork Pie Concoction

Ingredients

Oven preheated to 400F
9" pie dish
1 gala apple - peeled, cored, diced
6 pitted prunes - chopped
1 1/2 oz superfine sugar
1 lb ground pork
2 strips bacon - chopped
1/2 tsp. black pepper
1/4 tsp. ground mace
1 sprig fresh thyme - leaves picked and chopped
1 sage leaf - chopped
1 bay leaf - chopped
1/4 tsp. ground nutmeg
1 tsp. sea salt
2 sheets puff pastry

Because I couldn't find superfine sugar I used regular granulated sugar that I then put into my coffee grinder.  You don't want confectioners so be mindful not to grind the sugar for more than a pulse or two.  I am also a prep first cook second person, so all my ingredients were measured out and ready to go before I moved over to the stove.

In a sauté pan over medium heat cook apples, prunes, and sugar.  Bring to a boil, reduce heat and simmer for 5 - 10 minutes.  You want all the excess liquid evaporated.  (For those of you who watch GBBO, you know Mary Berry and Paul Hollywood's utter distaste for soggy bottoms!)  Set aside in bowl to cool.

Now, on to the meat.  Cook the bacon first then just before desired crispness add the ground pork to brown.  Just before that is done add the spices.  Mix to just incorporated, drain excess liquid, then add to fruit mixture.  Squish the two mixtures together then transfer to prepped pie plate.

The pie plate:

Grease and flour a 9" pie dish.  Roll out thawed puff pastry on floured surface and roll to appropriate size.  Transfer to pie dish.  Check for holes and cracks.

Once the mixture is in the pie dish, roll out the second pastry sheet.  Brush with egg wash and place on top of pie. Crimp edges together.

Bake for about 30 minutes, or until top is golden brown, in 400F oven.

The prunes give the mixture a nice burst of sweetness.  The ground mace gives a really good flavor to the meat, but be careful.  Too much and it will take over the dish and not in a good way.

All in all, a successful foray into the world of meat pies!