Lobster Pot Pie

Lobster Pot Pie. The name almost appears to be an oxymoron- luxury meets comfort, high end meets homemade. Earlier this year, on a solo business trip to San Francisco, Mr. B had the opportunity to enjoy a lobster pot pie at Michael Mina's famous restaurant. He returned home with tales of the magnificent flavor and memorable preparation, dropping many frequent and obvious hints that perhaps we should try to recreate the dish at home. Feeling more than slightly sorry that I missed out on this extraordinary meal, I took his hints and saved them up for a special occasion.

This is not a recipe for the faint of heart. Requiring significant amounts of time, an excess of expensive ingredients, and more calories than any reasonable person should consume in a single sitting- this recipe is a commitment. Yet, when the cooking is finished, and you sit down before a beautiful golden crust hiding creamy sweet lobster and tiny vegetables, commitment is no longer the correct word. Lobster pot pie becomes a declaration of love. Each bite is a blend of supreme comfort and indulgence, something you would not wish to share with mere acquaintances, but instead save for those whom you treasure. If you are looking for an over-the-top way to say "I love you" at home, this lobster pot pie is a memorable way to do it.

Lobster Pot Pie (Printable Recipe)

Serves 10 (What, you don't love 10 people? No fear, cut the recipe in half or by more depending on how many people you want to serve.)

Adapted from Michael Mina, Nob Hill

Lobster Cream:

10 lobster bodies (I used only 4 with good results, but 10 would be awesome)

3 Tablespoons olive oil

Mirepoix

2 white onions, chopped

1 fennel bulb, chopped

1 leek, chopped

1/2 bunch celery, chopped

1 celery root, chopped

Broth

2 cups brandy

4 Tablespoons tomato paste

5 thyme sprigs

1 bay leaf

3 quarts (12 cups) heavy cream

Roux

4 Tablespoons butter

4 Tablespoons flour

Directions:

1.) Cook the lobsters. Place a large pot lined with a steamer basket and filled with several inches of water over high heat. Place the lobsters in the pot, cover with a lid, and steam for 2 minutes or until the lobster is just cooked. Transfer the lobsters to a cutting board and let cool. Once the lobsters are cool, clean them by pulling the outer shell away from the legs and inside meat. Scrape away the lungs, reserving the tomale and roe for another use. Save all of the shells for the lobster cream and set the meat aside for the filling.

2.) Make the mirepoix. Place a large stockpot over medium heat. Add the olive oil and lobster shells to the pot. Sear the shells until they turn a rich red color, about five minutes. Add all of the mirepoix ingredients to the pot and cook until the vegetables are softened, about five minutes.

3.) Make the Broth. Stir tomato paste into the mirepoix, and cook for another five minutes. Deglaze the pan with the brandy, scraping up any bits stuck to the bottom of the pot. Add the thyme, bay leaf, and heavy cream into the pot. Bring the liquid to a gentle simmer and cook for 45-60 minutes, until the broth reaches your desired depth of flavor. Strain the broth through a fine mesh sieve into a large bowl. Clean the pot and return it to the stove.

4.) Make the Roux. Place a small pot over medium heat and melt the butter in the pot. Whisk in the flour, and stir constantly until the roux turns a tan color, and the flour is cooked, about 6-7 minutes.

5.) Make the Lobster Cream. Return the strained broth to the stockpot and bring it to a simmer over medium heat. Vigorously whisk in the roux a bit at a time until the broth reaches your desired thickness. Turn off the heat, and let the lobster cream cool before assembling the pot pies.

Pie Dough:

Ingredients:

1 1/2 lbs All Purpose flour

1 lb butter, small dice

1 cup ice water

1 teaspoon salt

Directions:

To make the pie dough, sift the flour into a large Cuisinart style mixer fitted with a blade attachment. While briefly pulsing the blade, drop small pieces of slightly chilled butter into the flour. Season the mixture with salt. Slowly pour the water into the mix while pulsing until just incorporated with the flour. Do not over mix the dough. Remove the pie dough from the mixer, pat it into a disk, cover with plastic wrap and refrigerate until ready to use (up to 2 days ahead).

Pot Pie Filling & Assembly:

Ingredients:

Reserved lobster meat, cut into bite sized pieces

1 cup pearl onions

1 cup sliced carrots

1 cup English peas

1/2 lb turnips, peeled, blanched, and cut into 1" pieces

Lobster Cream

Pie Crust

Directions:

Pre-heat the oven to 350 degrees. Remove the pastry dough from the fridge, to take a bit of the chill off while you fill the pot pies. Place 3 ounces of lobster cream broth in the bottom of each 8-10 ounce ramekin or oven safe dish. Evenly distribute the cooked lobster and vegetables between the ramekins. Do not overfill the dishes, you may have some lobster cream and filling leftover. Roll out the pastry on a lightly floured surface, until it is 1/4 inch thick. Set a ramekin on the pastry and using a knife, trace around the bottom of the ramekin, adding about 1" to the edge, so the dough will overhang the ramekin. Repeat until 10 pastry circles are cut out. Gently cover the top of each ramekin with a pastry, pinching the edges of the pastry to seal the top. Set the ramekins on a rimmed sheet pan, and bake for 14-20 minutes, or until the crust is a light golden color. Let cool for five minutes before serving.

Note: The pot pies can be completely assembled 1 day ahead of time, and baked straight from the fridge. You will need to add 5-10 minutes to the cooking time to account for the chilled ingredients if you are cooking the pot pies this way.

Mr. B's Guacamole

Is it just me or does it seem like most men have a signature recipe? By 'most men' I actually mean 'men who don't cook frequently'. The non-cooking men in my life have a wild variety of signature dishes each one unique and worthy of a blog post. My grandfather is known for his grilled lamb chops, my father for his porcupine meatballs (which, thankfully, do not involve real porcupine), my brother for his Christmas fudge, and Mr. B for his guacamole. The fact that my husband's specialty requires corn chips is not lost on me. Between his love for guacamole and my love for salsa we should have named the dog Tostito.

Like any good manly recipe, Mr. B's guacamole has no set measurements. Relying on a handful of this and a pinch of that, the dip comes together through a blur of chopping, squeezing, and smashing (grunts are optional). Mr. B likes his guacamole so much that it rather pains him to have to share it with anyone else. This explains why when preparing the dip for guests it is necessary to start with at least five avocados and scale it up. The cook needs his fair share!

I have tasted an abundance of guacamoles and am happy to say that Mr. B makes a mean dip. He manages to achieve a spicy, tart, and addictively rich combination of ingredients that leaves us fighting for the last chip. The secret ingredient to Mr. B's success? Olive oil. Now this is by no means authentic but a small drizzle of olive oil provides the liquid fat necessary to carry salt and spices seamlessly through the dish. Just a touch will give you a smooth and creamy background texture without annihilating all chunky bits of avocado. Since the Superbowl is the only football game he watches (yes, I thank my lucky stars) you can bet Mr. B will be counting out his avocados come Sunday!

Do you or the men in your life have a signature recipe? I'd love to hear about it!

Mr. B's Guacamole (Printable Recipe)

Serves 4-6

As noted, adjust the quantities as you see fit. Guacamole should always be tweaked to match your individual tastes!

Ingredients:

4 avocados, sliced in half and pitted

1/4 cup finely diced red onion

1 serrano pepper, seeded and finely diced (use a jalapeño pepper if you don't like spicy)

3 garlic cloves, minced

1/4 cup cilantro, chopped

2 small limes, juiced (or 1 large lime)

1/4 teaspoon epazote

1/4 teaspoon toasted onion powder (optional)

1 Tablespoon olive oil

Kosher salt

Freshly cracked pepper

Directions:

Scoop the flesh of the avocados into a medium bowl. Add the onion, serrano pepper, garlic, and cilantro. Use a fork and gently mash the ingredients until they are just combined, but still very chunky. Add the lime juice and olive oil and stir until walnut-sized chunks remain. Add salt and freshly cracked pepper to taste.

Note: If you are making this ahead of time, squeeze an extra bit of lime juice on the surface and press plastic wrap into the top of the dip. This will help prevent the avocados from oxidizing and turning an unappetizing shade of brown.

Greek Dolmas

The memory of tasting dolmas for the first time is vividly etched in my mind. Only seven years old, I found myself outside of Los Angeles at the famous Greek restaurant Papadakis Taverna. My parents and I were visiting my grandparents and for a special occasion they decided to take us out on the town. I was wearing a new dress with ruffles and shiny shoes, and felt thrilled to eat in a fancy restaurant. My grandfather told me that the owner was a famous football player, which only further increased my excitement. (I couldn't have told you a thing about football, but seeing a celebrity of any sorts was fascinating.) When we walked in the door of the restaurant we were greeted with great fanfare and seated at a table covered with a long white tablecloth.

After a few minutes, a waiter placed a bucket on legs next to the table, which puzzled me to no end, until my Mom explained that it was to keep the wine cold. Noticing my interest, the waiter brought out a second bucket and put a bottle of sparkling cider in it for me, which I thought was the coolest thing I'd ever seen. When a plate of green cigar shaped food was placed on the table I was puzzled yet again. My mom told me that the green shapes were dolmas. She cut one in half so I could see that it had rice and lamb inside. I asked about the green outside and she explained that it was a grape leaf. Now that blew my seven-year-old mind. A grape leaf? Like the ones growing wild in our yard at home? I took a dolma and completely unrolled it, confirming that it was indeed a grape leaf. Wow. Luckily I was born an adventurous eater, so I tentatively took a bite and found that a dolma didn't taste weird at all, but was actually quite delicious.

Once dinner was in full swing, the entertainment began. All of the wait staff linked arms and began a raucous and exuberant Greek dance in the middle of the restaurant. As I watched with wide eyes, a tall dark and handsome man came up to our table. He leaned down and asked me if I would like to dance. With a little of encouragement from the adults (It didn't take much- I was quite the little ham) I jumped from my seat and joined in the fun. I linked arms with the staff and we danced in a wide circle while the music played loudly and diners clapped along. When the circle broke, the handsome man brought me to the middle of the circle and handed me a champagne glass. Shocked, I said "But I can't drink. I'm only seven!" He laughed and said just follow my lead. I watched as he pretended to drink the champagne and then threw the glass into a burning fireplace where it shattered in a flash of flames. With a big grin on my face I followed suit, pretending to drink the champagne and throwing the glass into the fire with all my might. Hearing the crash of broken glass and watching the flames was thrilling. I couldn't believe I had just been allowed to break a glass on purpose! He kissed me on the cheek and we danced in the circle one more time before I was escorted back to our table. When I sat in my chair, my grandfather informed me that the handsome man was the star football player. I could hardly breathe from the excitement. When the evening was finally over I left completely smitten by Greek food and culture.

Ever since that memorable night, dolmas have always brought a big smile to my face. However the jarred versions never contain meat, and while still delicious, they pale in comparison to the warm savory flavor of a meat filled dolma. This recipe combines a cinnamon scented lamb mixture, rice, pungent sumac, and smooth olive oil with fantastic results. A perfect finger food, if you are looking to branch out from typical Superbowl fare, these bite size treats would be welcome at any party. And with enough dolmas you might even find yourself dancing around the room with a smile.

Greek Dolmas (Printable Recipe)

Makes Several Dozen

Adapted from The Kitchn

Ingredients:

1 lb. ground lamb or beef

2 tablespoons olive oil

2 onions, minced

2 cloves garlic, finely minced

1 cup fresh mushrooms, finely chopped

1 1/2 cups uncooked long-grain white rice

3 tablespoons tomato paste

2 tablespoons dried currants or raisins

3 tablespoons pine nuts

4 tablespoons chopped preserved lemon (optional)

1/2 teaspoon ground cinnamon

3 tablespoons fresh chopped mint leaves

1 tablespoon dried dill weed

1 teaspoon ground mace

1 tablespoon ground sumac

2 tablespoons pomegranate molasses

1 8-oz jar grape leaves

Directions:

Place a large skillet with lid over medium heat. Add the oil and meat, and cook until the meat is crumbled and mostly brown. Transfer the meat to a bowl with a slotted spoon. Add onions and garlic to the pan and cook, until they are tender. Next add the mushrooms and saute the mixture until it is beginning to brown. Stir in the rice and add enough hot water to the skillet to just cover the rice. Cover the skillet with the lid and simmer gently over low heat until the rice is half cooked, about 15 minutes.

As the rice cooks, bring a large pot of water to boil. Carefully remove the grape leaves from the jar without tearing the leaves. Drain any liquid off of the leaves. Trim off any stems, and place the leaves in the pot of boiling water. Cover the pot with a lid, turn off the heat, and let the leaves steam for 10 minutes. After ten minutes, drain off the hot water, fill the pot with cold water. Let the leaves sit in the cold water while the filling cooks.

Once the rice mixture is half cooked, stir in the meat and all other ingredients. Mix until everything is well combined. Let the mixture cool until it can be easily handled.

Take a grape leaf and place it on a flat surface with the vein side facing you. Place between 1 teaspoon to 1 tablespoon (depending on the size of the leaf) at the base of the leaf and shape it into a little log. Fold each side of the leaf over the top of the filling and then roll the leaf up from the bottom to the top. You should have a neat little roll with the sides tucked in when you are finished. Place the roll in a large steamer basket. Repeat with the remaining ingredients until the filling or leaves are completely used up. It is okay to stack the dolmas tightly in the basket.

Set the steamer basket in a large pot filled with water that almost reaches the bottom of the basket. Place the pot over medium heat, cover it with a lid, and simmer the dolmas for 35 to 45 minutes, or until the rice and meat is completely cooked.

Transfer the dolmas to a serving platter and drizzle them generously with olive oil. Sprinkle a little sumac or lemon juice on top of the dolmas and enjoy.

Blackberry Sage Tea Ice Cream

Before moving to the Dakotas I didn't know what the words 'snow storm' really meant. I had seen snow. As a kid I recall pressing my nose against the cold glass window, watching big wet flakes fall from the sky and dissolve into green grass. My parents were ski instructors. Winter weekend mornings would start dark and early as we pulled on long underwear and tumbled bleary-eyed into the car for a long drive to the mountains. I experienced snow speeding down icy runs and feeling the sting of falling flakes hit my cheeks as I skied past. Yet, despite this, my understanding of snow storms remained limited.

Now, with a mere four Midwest winters under my belt, I think I am getting a clue. I have learned that blizzards come in two forms: Blizzards- where snow pours fiercely down from dark clouds while forty mph winds shriek sideways creating a battle of vertical and horizontal sky. And ground blizzards- where sunlight illuminates the air with glaring precision as strong arctic winds whip snow upwards from the ground creating a world lost in the glowing blur of white. I have learned that snow really can drift up to your roofline, bury your mailbox, and make the bbq disappear on the deck. I have learned to hold my breath, grip the steering wheel tightly, and press the gas pedal in wide-eyed terror as I plow through snow drifts to get out of the driveway. Mr. B says that I'm building character and that winters in the Midwest will 'toughen me up'. I usually tell him to shove it. There is one last thing that I have learned about snow storms, and if you were around last year you may recall this too. Whenever the winds blow and the snow flies, Mr. B dreams of ice cream.

This time when the craving struck I handed Mr. B the book, and suggested he find something interesting. I glanced over a few minutes later he had his finger on the page and a big grin on his face. "Let's make tea ice cream!" he said. Intrigued, I agreed and we read through the recipe together, deciding to make a simple riff which required only four ingredients. Blackberry Sage tea, cream, milk, sugar- the ingredients were innocent enough. Yet when steeped together and churned into a cold creamy mix, the result was pure alchemy. Subtle dark notes of dried berry and tea mingled with the sweet cream base while hints of sage added complexity. Like a fine wine, the flavors unfolded in waves across my tongue. It was intoxicating. I declare with utmost sincerity that it was the best ice cream ever to cross my lips. From now on, in blizzards, ground blizzards, or mere snow storms, Mr. B won't be the only one dreaming of ice cream.

Blackberry Sage Tea Ice Cream (Printable Recipe)

Makes 1 Quart

Adapted from The Perfect Scoop

Note: Blackberry Sage Tea is rather expensive ($11), however the unused tea leaves are (of course) excellent on their own, and will last a long time in your cupboard.

Ingredients:

1/4 cup Blackberry Sage Tea

2 cups heavy cream

1 cup whole milk

3/4 cup sugar

Directions:

Place a small pot with lid over medium heat. Warm up the milk, 1 cup of cream, sugar, and tea leaves, until the liquid is steaming but not bubbling. Stir to make sure the sugar is dissolved, turn off the heat, and cover the pot with a lid. Let the mixture steep at room temperature for 1 hour. Place the remaining 1 cup of cream in a medium bowl, with a fine mesh strainer on top. Pour the steeped liquid through the strainer into the bowl with the cream. Discard the tea leaves in the strainer. Stir the liquid mixture until well combined, cover the bowl with plastic wrap, then chill for 4 hours or overnight. After the liquid is chilled through, freeze the ice cream according to the manufacturer's instructions.