and the leftover turkey or chicken from my Homemade Turkey or Chicken Stock: Measure 4 cups of gravy into a large pot. Add the 4 cups of mixed vegetables and the 4 cups of cooked turkey or chicken. Season with the salt and pepper. Cook on medium until heated through; turn off the heat and set aside.
Note:
If using meat from the stock recipe, be extra careful to avoid the bones! After cooking all day, the bones break down, so be sure to sort out the bones carefully. Throw away all of the remaining bones and reserve the usable meat.
For the dough:
Preheat the oven to 400 degrees F.
Use dough from Kate’s Basic Bread (Maker) Recipe .
Divide the bread dough into two even pieces. Roll each piece out onto a floured surface. Each piece of rolled-out dough should be a little larger than the size of a deep 9 by 13-inch baking pan.
Lightly grease the 9 by 13-inch pan and place the first piece of rolled-out dough into the pan. The edges may hang over the sides and that’s okay! Place the dough pan in the preheated oven for about 15 minutes until the crust is partially (not fully) baked.
Remove the pan from the oven and pour the gravy, vegetable, and turkey (or chicken) mixture into the crust.
Place the other piece of dough on top of the baking dish, pinching the edges of the top crust to the bottom crust. If it doesn’t adhere, that’s okay. The top crust can hang over the dish in the same manner as the bottom crust. This makes an extra delicious crust!
Apply the melted butter evenly over the top piece of dough. Cut a few tiny slits in the top crust.
Place in the oven and bake for approximately 30 minutes, until the top crust is golden brown.
Note:
You can also make these in small ramekins, rolling out smaller pieces of dough, so each person gets a personal mini pot pie.
Kate’s Fish in Paper
SERVES 4
T his recipe is an “ode” to my favorite dish at my favorite restaurant in NYC. I have enjoyed it so many times and have craved it fiercely in between visits to the city, so I decided to come up with my own version, using many ingredients different than my beloved dish from NYC. Somehow though, it manages to curb my craving, and now it’s up to me to satisfy my kids’ cravings for my own version of it!
1 medium eggplant, sliced ¼- to ½-inch thick
1 bunch (about 20 spears) asparagus, chopped into 1½-inch pieces
1 red bell pepper, sliced into strips
½ small head of cabbage, sliced into long, thin strips
1 large sweet onion, sliced in half and into thin strips
1 to 2 tablespoons minced garlic
1 packet fresh rosemary sprigs
1 packet fresh thyme sprigs
1 cup olive oil
10 to 12 ounces jarred sundried tomatoes, chopped in half
(reserve the oil and seasonings within the jar)
1 teaspoon salt, or more
1¼ teaspoons saffron threads
4 (6-ounce) pieces of any white fish
(my favorite is cod)
1 roll parchment paper
In a large bowl, combine all of the vegetables, except the sundried tomatoes. Add the garlic and at least 4 sprigs each of rosemary and thyme. Mix well. Add the olive oil, the sundried tomatoes (plus the oil and the seasonings from the jar), the salt, and the saffron, and mix again.
Carefully add the individual pieces of fish to the veggie mixture, covering the fish with the mix. Cover the bowl tightly and place it in the fridge for 4 to 6 hours, mixing once, to let the flavors combine.
Preheat the oven to 400 degrees F.
Remove the bowl from the fridge. Tear off 4 (12-inch) pieces of parchment paper. Place about a cup of the vegetable mixture with one serving of fish in the center of each paper. Top with one sprig of rosemary and one sprig of thyme, using the marinated sprigs from the veggie mixture. Sprinkle each serving with a pinch of additional salt, then fold the paper over the top and seal the edges with folds. Fold the ends in and continue to fold around the edges to ensure that the packet stays tightly closed.
Repeat with the additional pieces of fish and place them onto a cookie sheet.
Note:
If using meat from the stock recipe, be extra careful to avoid the bones! After cooking all day, the bones break down, so be sure to sort out the bones carefully. Throw away all of the remaining bones and reserve the usable meat.
For the dough:
Preheat the oven to 400 degrees F.
Use dough from Kate’s Basic Bread (Maker) Recipe .
Divide the bread dough into two even pieces. Roll each piece out onto a floured surface. Each piece of rolled-out dough should be a little larger than the size of a deep 9 by 13-inch baking pan.
Lightly grease the 9 by 13-inch pan and place the first piece of rolled-out dough into the pan. The edges may hang over the sides and that’s okay! Place the dough pan in the preheated oven for about 15 minutes until the crust is partially (not fully) baked.
Remove the pan from the oven and pour the gravy, vegetable, and turkey (or chicken) mixture into the crust.
Place the other piece of dough on top of the baking dish, pinching the edges of the top crust to the bottom crust. If it doesn’t adhere, that’s okay. The top crust can hang over the dish in the same manner as the bottom crust. This makes an extra delicious crust!
Apply the melted butter evenly over the top piece of dough. Cut a few tiny slits in the top crust.
Place in the oven and bake for approximately 30 minutes, until the top crust is golden brown.
Note:
You can also make these in small ramekins, rolling out smaller pieces of dough, so each person gets a personal mini pot pie.
Kate’s Fish in Paper
SERVES 4
T his recipe is an “ode” to my favorite dish at my favorite restaurant in NYC. I have enjoyed it so many times and have craved it fiercely in between visits to the city, so I decided to come up with my own version, using many ingredients different than my beloved dish from NYC. Somehow though, it manages to curb my craving, and now it’s up to me to satisfy my kids’ cravings for my own version of it!
1 medium eggplant, sliced ¼- to ½-inch thick
1 bunch (about 20 spears) asparagus, chopped into 1½-inch pieces
1 red bell pepper, sliced into strips
½ small head of cabbage, sliced into long, thin strips
1 large sweet onion, sliced in half and into thin strips
1 to 2 tablespoons minced garlic
1 packet fresh rosemary sprigs
1 packet fresh thyme sprigs
1 cup olive oil
10 to 12 ounces jarred sundried tomatoes, chopped in half
(reserve the oil and seasonings within the jar)
1 teaspoon salt, or more
1¼ teaspoons saffron threads
4 (6-ounce) pieces of any white fish
(my favorite is cod)
1 roll parchment paper
In a large bowl, combine all of the vegetables, except the sundried tomatoes. Add the garlic and at least 4 sprigs each of rosemary and thyme. Mix well. Add the olive oil, the sundried tomatoes (plus the oil and the seasonings from the jar), the salt, and the saffron, and mix again.
Carefully add the individual pieces of fish to the veggie mixture, covering the fish with the mix. Cover the bowl tightly and place it in the fridge for 4 to 6 hours, mixing once, to let the flavors combine.
Preheat the oven to 400 degrees F.
Remove the bowl from the fridge. Tear off 4 (12-inch) pieces of parchment paper. Place about a cup of the vegetable mixture with one serving of fish in the center of each paper. Top with one sprig of rosemary and one sprig of thyme, using the marinated sprigs from the veggie mixture. Sprinkle each serving with a pinch of additional salt, then fold the paper over the top and seal the edges with folds. Fold the ends in and continue to fold around the edges to ensure that the packet stays tightly closed.
Repeat with the additional pieces of fish and place them onto a cookie sheet.
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