Key West Pot Pie : 無料・フリー素材/写真
Key West Pot Pie / Key West Wedding Photography
| ライセンス | クリエイティブ・コモンズ 表示-継承 2.1 |
|---|---|
| 説明 | Key West Pot Pie(The Basic Recipe.)Ingredients:Pastry:2 1/4 cups Flour1/2 teaspoon Salt1/4 cup Cold unsalted butter --cut into bits1/2 cup Cold vegetable shortening --cut into bits1/4 cup Ice water1 Egg --lightly beaten with1 tablespoon Water --for egg washFilling:9 tablespoons Unsalted butter1 cup Finely-chopped onions1/2 cup Sliced celery1/3 cup Minced carrots1/4 pound Mushrooms --sliced1 1/2 cup Bottled clam juice or fish stock1/2 cup Dry white wine or white vermouth- Bouquet garni consisting of: -12 Parsley sprigs --tied together with1 teaspoon dried thyme --plus6 Peppercorns --and also1 Bay leaf --in a cheesecloth bag1 pound Key West Pink Shrimp --peeled deveined and halved lengthwise2 Key West Lobsters--halved if large18 steamed Little Neck Clams1 1/2 pound Grouper 1 1/2 cup Milk -about 6 tablespoons Flour1/4 cup Heavy cream1/4 cup Freshly-grated Parmesan cheese1/4 cup Minced fresh parsley2 teaspoons Dijon mustardFreshly-grated nutmegLemon juiceSalt --to tasteFreshly-ground black pepper --to tasteDirections:Make flaky pastry: Into a mixing bowl sift flour and salt. Add butter and shortening and blend with a pastry blender or fingertips until it resembles coarse meal. Add water, stirring with a fork until dough comes together. If too dry, add a little more water. Gather dough into a ball, wrap in plastic wrap and flatten into a disk. Chill at least 30 minutes, or may be prepared a day ahead.Make filling: Melt 3 tablespoons of butter over medium-low heat, add onions, celery, carrots and mushrooms, cover and cook 8 to 10 minutes, or until onion is soft. Uncover, add clam juice, wine and bouquet garni, bring to a simmer and stir in shrimp and scallops. Return to simmering, stirring, then remove pan from heat. Drain shellfish mixture, reserving liquid and bouquet garni separately. Measure poaching liquid and add enough milk to measure 3 1/2 cups. In a saucepan melt remaining butter, add flour and cook over medium-low heat, stirring, for 3 minutes. Add reserved poaching liquid and bouquet garni and heat to simmering. Cook, stirring occasionally, for 20 minutes. Discard bouquet garni. Stir in cream, cheese, parsley, mustard, nutmeg and lemon juice; season to taste with salt and pepper. Stir in shellfish mixture and crab meat and transfer to a large buttered baking or gratin dish. Preheat oven to 400 degrees. Roll out chilled dough on a lightly-floured work surface to 2 inches larger on all sides than baking dish. Drape crust loosely over filling, tuck edges into dish and crimp decoratively. Brush dough with egg wash. Cut several slits in top of pie. If you have extra dough, cut them into decorative fish shapes, arrange on top of pie and brush again with egg wash. Bake pie until top is dark golden brown and filling bubbles around edges, 35 to 40 minutes. If filling begins to bubble out of pan, place a baking sheet on oven rack below pie. Serve whole pie at table. |
| 撮影日 | 2008-08-02 18:44:25 |
| 撮影者 | Key West Wedding Photography , Key West, The Conch Republic |
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| カメラ | FinePix S5Pro , FUJIFILM |
| 露出 | 0.017 sec (1/60) |
| 開放F値 | f/4.5 |
| 焦点距離 | 27 mm |