Text 29413, 78 rader
Skriven 2012-09-10 08:32:00 av JIM WELLER (1:123/140)
Ärende: duck 4
==============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey, Squash, Lima Bean Potpie w/ Cheddar Bacon Crust
 Categories: Turkey, Pie, Bacon, Beans, Cheese
      Yield: 6 Servings
 
      3 c  Water
      1 lb Peeled seeded butternut
           -squash; cut into 3/4-inch
           -cubes
      1 c  Baby lima beans
      3 tb Unsalted butter
      3 tb All-purpose flour
      1 c  Turkey broth
      2 tb Minced fresh sage leaves
           -plus a sage sprig
           -for garnish
      5 oz Pearl onions; blanched,
           -drained, and peeled
      3 c  Cubed cooked turkey
           FOR THE CRUST:
  1 1/4 c  All-purpose flour
  1 1/2 ts Double-acting baking powder
    1/2 ts Salt
      2 tb Cold unsalted butter; cut
           -into bits
      5 oz Extra-sharp Cheddar; grated
      4 sl Bacon; cooked crisp, crumble
    1/2 c  Milk
 
  In a saucepan bring the water to a boil, in it cook the squash
  with salt to taste for 6 to 8 minutes, or until it is just tender,
  and with a slotted spoon transfer the squash to a bowl of ice and
  cold water to stop the cooking. In the boiling water cook the lima
  beans for 3 minutes, or until they are just tender, with the
  slotted spoon transfer them to the bowl, and reserve 1 cup of the
  cooking liquid.
  
  In a large saucepan melt the butter over moderate heat, add the
  flour, and cook the roux, whisking, for 3 minutes. Add the turkey
  or chicken broth and the reserved cooking liquid in a stream,
  whisking, add the minced sage and salt and pepper to taste, and
  simmer the sauce, stirring occasionally, for 10 minutes. Drain the
  squash and lima beans, stir them into the sauce with the onions
  and the turkey, and pour the mixture into a 1 1/2-quart shallow
  baking dish. The potpie may be prepared up to this point 1 day in
  advance and kept covered and chilled.
  
  Preheat the oven to 425F.
  
  Make the crust: Into a bowl sift together the flour, the baking
  powder, and the salt, add the butter, and blend the mixture until
  it resembles meal. Stir in the Cheddar and the bacon and stir in
  enough of the milk to form a soft, sticky dough. Transfer the
  dough to a pastry bag fitted with a 3/4-inch star tip and pipe it
  around the edge of the turkey mixture. (Alternatively, the dough
  may be dropped by rounded tablespoons onto the turkey mixture.)
  
  Bake the potpie in the lower third of the oven for 20 to 25
  minutes, or until the crust is golden, and garnish it with the
  sage sprig.
  
  Serves 4 to 6.
  
  Gourmet November 1993
  
MMMMM

Cheers

YK Jim


... I type a 101 words a minute. But it's in my own language.

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