Tag Archives: ramekin

Spicy Shrimp and Leek Pot Pie

27 Mar
Spicy Shrimp and Leek Pot Pie

Spicy Shrimp and Leek Pot Pie

We’ve been on a bit of a shrimp binge lately (not a bad thing) as we scored some shrimp at an awesome price recently. Earlier in the day before I cooked this, I made a pot of golden shrimp stock from my hoard of frozen shrimp shells. I ended up with over 8 cups of gorgeous broth!

Golden Shrimp Stock

Golden Shrimp Stock

Since I am an admitted failure at all things pastry, I decided to use frozen puff pastry for this, but all I could find at the store I went to were these completely odd-shaped puff pastry disks that puff up to an enormous height (for a pot pie cover, that is).

Puff Pastry Shells

Well this was a half-baked idea…

Being the complete ignoramus that I am (admittedly again) about all things bread, I had this stupid ingenious idea to bake them halfway until half-puffed, then place them on the pot pies to finish baking. Well. That didn’t work as I expected as they never fully puffed up all the way. So we’ll just ignore the puffs in the photos and focus on the heart of the dish, which is this completely amazing spicy/veggie/shrimp yummy mixture that you end up with and who the heck cares about the puff, right??

The only other thing to note about this recipe is that I’ll probably parboil the potatoes first next time. It took WAY longer than I expected to soften during the saut√© process, even though they were diced fairly small.

Many thanks to Culinary Chronicles for this inspiration. I adapted it quite a bit for the ingredients I had, but certainly head over to look at her recipe as she seems to have a better handle on what a puff pastry should look like when cooked properly. ūüėÄ

Aside from the lame puff, both me and the hubs really enjoyed this a LOT. Hubby liked it so much he ate two ramekins of it that night. I reserved the last one for my lunch the next day. (And I even cheated and threw out the old puff and puffed up a new one for it, ha!)

p.s. (Happy Easter to all those who celebrate! We’ll be having the obligatory ham with asparagus and my Pecorino Romano Scalloped Potatoes.)

Spicy Shrimp and Leek Pot Pie
Adapted from Culinary Chronicles Shrimp Pot Pie

2 tablespoons unsalted butter
1/4 cup diced celery
1/4 cup diced carrots
1 cup chopped leeks, white and light green parts only, washed thoroughly and drained
2 teaspoons minced garlic
2 sprigs fresh thyme
1 cup diced red potatoes
1/4 dry sherry (good quality, not cooking sherry)
1/2 pound (8 ounces) raw shrimp, peeled, deveined and chopped
1/2 cup frozen peas, thawed
1/2 teaspoon Sriracha sauce, or to taste
1/8 cup flour
1 cup homemade Shrimp Stock or use good quality store-bought seafood stock
1/4 cup Half and Half (or milk)
Sea salt and ground black pepper, to taste
1 egg, beaten with a splash of water
Frozen puff pastry (sheets if you can find them)

Preheat oven to 425 degrees. Chop the veggies and shrimp into even bite-sized pieces.

Chopped Potatoes and Leeks

Chopped Potatoes and Leeks

In a large skillet, melt the butter over medium heat then add the celery, carrots, leeks, and potatoes. Sauté until softened, about 20 minutes.

Colorful Veggies

Colorful Veggies!

Meanwhile, toss the shrimp with the Sriracha sauce until evenly seasoned. Set aside.

Add the garlic and thyme sprigs to the skillet and cook for a few more minutes. Pour in the sherry and let it reduce for a few minutes.

Shrimp and Peas Added

Shrimp and Peas Added

Meanwhile whisk the flour and shrimp or seafood stock together in a bowl and set aside. Mix the shrimp and thawed peas to the skillet.

Pour flour slurry into the skillet and cook for several more minutes. Add the Half and Half or milk, whisking constantly until the mixture has thickened.

Shrimp Pot Pie Filling

Shrimp Pot Pie Filling

Remove the skillet from the heat then take out the thyme sprigs. Season the mixture with sea salt and ground black pepper, to taste.

Ladle the filling into individual ramekins or other ovenproof dishes. Cover each dish with a puff pastry and brush with the egg/water wash. As a treat for any pets you might have, microwave the rest of the egg as a treat for them!

Place the pot pies onto a baking sheet lined with foil, then transfer to the preheated oven. Bake the pies for about 20 minutes until the crusts are golden brown. Remove and let cool a few minutes. Serve with a side salad.

Spicy Shrimp and Leek Pot Pie2

Spicy Shrimp and Leek Pot Pie (This is my next day lunch pie.)

Download and Print this Recipe

Download and Print this Yummy Recipe!


Lighter Chicken and Leek Pot Pie

21 Jan
Lighter Chicken and Leek Pot Pie

Lighter Chicken and Leek Pot Pie

I’m not a big pastry eater, and even when it comes to homemade chicken or beef pot pie, I typically leave a lot of the soggy bottom crust behind. Then lo and behold, I came across this “skinnified” version of the dish! Yes!

Tons of flavor, not too many carbs, and nary a “cream of” can of soup in sight. My kind of meal! This dinner was inhaled by me and my family. I just loved the fact that I had the crispest of pastry set on top for a nice crunch with almost every bite. No soggy here! This recipe can be easily doubled, as you get two pie crust sheets in a box of refrigerated pie crust rolls.

The original recipe came from Cooking Light, and then foodie blogger Wendy Weekend Gourmet adapted it, and then I adapted it from her. Sharing the love!

And I decided to get Fancy-Schmancy with my lead-in photo and added a title to the pic. I just happened to have a lot of space at the top of the photo that I typically crop out, and have seen many bloggers add this, so what the heck. I hope you like both the recipe and the photo!

Lighter Chicken and Leek Pot Pie
Adapted from Cooking Light and Wendy Weekend Gourmet’s Skinny Chicken-Leek Pot Pie

Pot Pie Filling:
3/4 to 1 pound chicken breast meat, cut into bite-sized pieces
1 tablespoon poultry seasoning
Ground black pepper, to taste
1 1/2 tablespoons olive oil, divided
1 cup diced baby carrots
1 cup diced potatoes, any kind
2 leeks, white and light green parts only, sliced
1 cup sliced mushrooms
3 tablespoons flour
2 cups chicken broth, homemade or low sodium
2 ounces Neufch√Ętel or low-fat cream cheese

Pie Crust Rounds:
1 packaged refrigerated pie crust sheet
Milk, for brushing pastry
1/2 teaspoon dried whole thyme

Chopped and Seasoned Chicken

Chopped and Seasoned Chicken

Mix the cut chicken with the poultry seasoning, black pepper, and a half tablespoon of oil and set aside.

Sliced Leeks and Baby Carrots

Sliced Leeks and Baby Carrots

Add the trimmed leeks to a bowl of cold water to rinse out any grit or sand, then drain.

Cooking the Carrots and Potatoes

Cooking the Carrots and Potatoes ~ A mushroom snuck in there off the cutting board and jumped right into the middle of my photo!

Add a tablespoon of the oil to a large skillet over medium heat. Add the carrots and potatoes and stir to evenly coat with the oil. Cook for 5 to 7 minutes, then cover and steam the mixture for about 10 more minutes, uncovering and stirring occasionally.

Cooking the Chicken and Veggies

Cooking the Chicken and Veggies

Add the chicken, leeks, and mushrooms and cook for another 10 minutes or so, also stirring occasionally.

Meanwhile, combine the cream cheese and chicken broth in a large measuring cup and microwave for 2 minutes. After, whisk vigorously until the cream cheese is completely combined with the broth and set aside.

Step away for a second and preheat the oven to 375 degrees.

When the chicken is fairly cooked through, evenly sprinkle the flour over it all. Stir well to combine and cook for 1 to 2 minutes, stirring constantly.

Reducing the Delicious Cream Cheese Sauce

Reducing the Delicious Cream Cheese Sauce

Pour the hot cream cheese/broth mixture into the pan with the chicken and veggies and stir well to combine with everything else until smooth. Reduce heat to low, then cover and simmer for 15 minutes, stirring occasionally.

Meanwhile (again), line a rimmed baking sheet with parchment paper and unroll the refrigerated pie crust onto it. Use a small ramekin (or other) bowl as a guide to cut four pie crusts.

Cutting the Pie Crust Dough

Cutting the Pie Crust Dough

Brush each round with milk, then sprinkle with the thyme.

Pie Crust Circles Ready to Bake

Pie Crust Circles Ready to Bake

Place in oven and bake until golden brown, about 10 to 12 minutes, then remove. By now your pot pie filling should be done.

To serve, divide the pot pie filling into bowls or ramekins and top with one of the crispy pie crust rounds. Serve and enjoy a bowl of yumminess!

Download and Print this Recipe

Download and Print this Yummy Recipe!

Goat’s Cheese Souffl√© ~ French Challenge #1

15 Mar
Goat Cheese Souffle

Goat’s Cheese Souffl√©

Julia Child I am not! My friends and readers chose Goat’s Cheese Souffl√© as the first French dish to cook from my new French cookbook. While the recipe looks deceptively simple to prepare, two hours and many bowls, dishes and pans later, I had concocted some semblance of a souffl√©.

Thyme and Cheeses

Thyme and Cheeses ~ Thank you Trader Joe’s!

Two hours??? Oh my goodness. I was tired and sad at the end of the process when I realized all I had to eat for my efforts was one small appetizer and a sink full of dirty dishes. I had halved the recipe and made three soufflés so everyone in the family could have one.

While I followed the recipe exactly, I think I over-folded the egg whites into the cheese mixture. I also had to bump the oven up to 400 degrees and bake for well over a half-hour before I got my souffl√©s to puff up a bit and start to brown. While I am patting myself on the back for taking on this challenge, I do not foresee making this dish again. But all in all it was a good experience. One thing I do know is French cooking takes a LOT of patience. AND my husband ate it, too, after claiming he can’t stand goat’s cheese. So there was some success in that department.

Later in the week you can help me decide what to make for French Challenge #2: Mains.

Goat Cheese Souffle

Goat’s Cheese Souffl√©

Goat’s Cheese Souffl√©
Adapted from The Australian Women’s Weekly French Classics cookbook

2 tablespoons butter
3/4 cup milk
1 sprig fresh thyme
1 bay leaf
1/8 cup flour
1 egg yolk
2 egg whites
2 ounces goat’s cheese (Chevre), crumbled
3 tablespoons heavy cream
1/4 cup Gruyère cheese, grated

Grease 3 small ramekins with one tablespoon of butter, divided. Line each base with baking paper. Place the dishes in a large baking pan.

Heat milk, thyme and bay leaf in a small saucepan until simmering. Strain into a heat-proof dish (I used my Pyrex measuring cup). Melt a tablespoon of butter in the same pan, add the floor, then slowly pour in the hot milk. Cook and stir over medium low heat until thickened and bubbly.

Zak Spoon

Turn a boring milk shot into fun with a Zak spoon! Thank you Ranting Chef!

Transfer to a large bowl and stir in the egg yolk. Cover the bowl with plastic wrap and set aside to cool for about 15 minutes.

Meanwhile, preheat the oven to 400 degrees and set a kettle of water on to boil.

Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Fold a quarter of the egg whites into the cheese sauce, then fold in the goat’s cheese and the rest of the egg whites. Do NOT overfold! (I think that was my problem.) Spoon the mixture into the ramekins, then add enough boiling water to the baking dish to come half-way up the sides of the ramekins.

Bake the souffles for at least a half an hour, until they are puffy and browned. Carefully remove ramekins from water and cool on a wire rack for 30 minutes.

Souffles in Ramekins

Soufflés in Ramekins

Run a knife around the soufflés, then gently turn each over onto a plate. Next carefully flip each of the soufflés back over into small baking dishes. Pour one tablespoon cream over the soufflés, then sprinkle with the  grated Gruyère cheese. Bake the soufflés in the oven on high broil, until cheese is bubbly and lightly brown. Serve as a light brunch with toast and jam.

Goat Cheese Souffle

Goat’s Cheese Souffl√©

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