tag:blogger.com,1999:blog-12768753.post217272796133796625..comments2024-01-05T04:39:29.978-08:00Comments on Gild the (Voodoo)lily: Steak and chanterelle pasties with brown gravy and glazed carrotsHeatherhttp://www.blogger.com/profile/07630354073303047529noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-12768753.post-89228503346917593352008-11-14T11:38:00.000-08:002008-11-14T11:38:00.000-08:00ooh, meat pasties- gorgeous, and ery British, if i...ooh, meat pasties- gorgeous, and ery British, if i do say so!Leighhttps://www.blogger.com/profile/05512660051158275112noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-40756772592931374912008-11-11T20:08:00.000-08:002008-11-11T20:08:00.000-08:00Matt - Well that's such a compliment coming from a...Matt - Well that's such a compliment coming from an expat! Thanks. :)<BR/><BR/>Mike - Say it with me: "pah-steez". Not "pay-steez". :P<BR/><BR/>Michelle - I don't believe you. <BR/><BR/>Maggie - Gravy! It's that time of year again.Heatherhttps://www.blogger.com/profile/07630354073303047529noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-21539429793741579542008-11-11T20:00:00.000-08:002008-11-11T20:00:00.000-08:00Looks delicious...steak, chanterelles, and fresh-b...Looks delicious...steak, chanterelles, and fresh-baked dough? hard to beat. <BR/><BR/>We, too, were feeling gravy this week.Maggiehttps://www.blogger.com/profile/04548578181174543021noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-83887006512793189902008-11-11T19:40:00.000-08:002008-11-11T19:40:00.000-08:00i want this for dinner every single night for the ...i want this for dinner every single night for the rest of my life. i'm sure i've said that about a dish before, but this time i REALLY REALLY mean it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12768753.post-2621237844267007922008-11-11T11:56:00.000-08:002008-11-11T11:56:00.000-08:00That's some sexy looking comfort food--I would des...That's some sexy looking comfort food--I would destroy a plate of that! Although I must admit, I came in with confused expectations when I saw "pasties"...lol, I never knew there was a food form :oMike of Mike's Tablehttps://www.blogger.com/profile/04096802982408553503noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-58446172574859461322008-11-11T11:01:00.000-08:002008-11-11T11:01:00.000-08:00YUM - this looks awesome. Pasties are a complete m...YUM - this looks awesome. Pasties are a complete must when the weather gets cooler, and this steak/chanterelle mixture sounds like a knockout.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12768753.post-68611385018064466542008-11-11T08:38:00.000-08:002008-11-11T08:38:00.000-08:00Courtney - I had a little leftover dough that I us...Courtney - I had a little leftover dough that I used with canned cherries for a quickie galette last night. :)<BR/><BR/>April - I'm so glad that recipe works for you! There's a lot going on with my rub, but I'm always happy to hear it actually does the trick for other people.<BR/><BR/>Mark - I saw a brand of nipple protectors in Japan called Nipless. They are for preventing chaffing.<BR/><BR/>Jube - Well the Horse Brass' gravy is what I was referring to. It's like Elmer's with a bouillion cube. <BR/><BR/>Alicia - I know! That's why I defied convention and browned the meat first. Also, I didn't want mushroom juices leaking out and sogging up the pastry.<BR/><BR/>Núria - I should dry some or preserve them somehow, because I'll miss them in the spring!<BR/><BR/>Petah - You're in a chipper mood! I just love savory pies, and this is what I had in my cupboard, s'all. ;)<BR/><BR/>Judy - Or you can leave the gravy off of one of them. :) Kids like these carrots, though, since they are so buttery and sweet.<BR/><BR/>smörgåsbroad - I taught myself to cook through a combination of reading cookbooks and cooking magazines and television. It's been 20 years in the making.<BR/><BR/>Lo - I should quit complaining, I know. We need to do a big foodie swap sometime, get folks from different regions to all pitch in. That'd be pretty fun.<BR/><BR/>Kittie - I was thinking about a bridie, too. I should do a savory pocket pie series, and make all of the different iterations (empanada, calzone, knish, etc.).<BR/><BR/>Rachel - It was good, thanks! <BR/><BR/>Valli - Definitiely more robust. ;)Heatherhttps://www.blogger.com/profile/07630354073303047529noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-89762822442856676962008-11-11T08:00:00.000-08:002008-11-11T08:00:00.000-08:00You must have some British roots with these "pasti...You must have some British roots with these "pasties". More robust than a Cornish pastie though:DValerie Harrison (bellini)https://www.blogger.com/profile/10205920305666658534noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-21509321414095104332008-11-11T07:55:00.000-08:002008-11-11T07:55:00.000-08:00Yum. I like pasties in theory, but not always in ...Yum. I like pasties in theory, but not always in practice. It's hard to find someone who makes one wiht a good crust and filling that has a good flavor and consistency. This one looks like a cut above average!The Short (dis)Order Cookhttps://www.blogger.com/profile/05510572788683143569noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-44482455625385861432008-11-11T07:52:00.000-08:002008-11-11T07:52:00.000-08:00Shlurp! Pasties as a meal? Bring it on...I got a ...Shlurp! Pasties as a meal? Bring it on...<BR/><BR/>I got a spicy chicken pastie at lunch today - ok, so they are possibly as unhealthy a lunch as imaginable, but they are so tasty!<BR/><BR/>Us Scots have our own version of this too - the Forfar bridie. Those recipes don't brown the meat beforehand either - weird...Laura Patersonhttps://www.blogger.com/profile/17588036645858886259noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-49356736984819312082008-11-11T06:27:00.000-08:002008-11-11T06:27:00.000-08:00Pasties... so good.FYI -- If you've seriously tire...Pasties... so good.<BR/><BR/>FYI -- If you've seriously tired of them, you could always send your bounty of chanterelles over to a poor soul in the Midwest. I'm just sayin'.Lohttps://www.blogger.com/profile/02627131190832189839noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-29693138871140952532008-11-11T05:16:00.000-08:002008-11-11T05:16:00.000-08:00Mmmm brown graveeeeeey. Where/how'd you learn to c...Mmmm brown graveeeeeey. Where/how'd you learn to cook? You sound like you're schooled in all the basic/classic techniques (and then some).<BR/><BR/>This inspired me, I think I'll make chicken empanadas or some such in a few days.dzhttps://www.blogger.com/profile/10366626110891334936noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-69786786153847631642008-11-11T04:55:00.000-08:002008-11-11T04:55:00.000-08:00Wow that looks like comfort food to the max! I wo...Wow that looks like comfort food to the max! I would love that. All but my gravy hater in the house would love that!!! She can eat PB&J that night!Judy@nofearentertaininghttps://www.blogger.com/profile/06825595275519383264noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-80353203363519117982008-11-11T04:48:00.000-08:002008-11-11T04:48:00.000-08:00Much better than those Cornish Pasties! Love the ...Much better than those Cornish Pasties! Love the flavours Heather! As usual your creative style makes this dish a winner! I too crave gravy!Peter G | Souvlaki For The Soulhttps://www.blogger.com/profile/10589888584542143132noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-29868045113047567822008-11-11T03:43:00.000-08:002008-11-11T03:43:00.000-08:00Yes, it looks like empanada. Mmmmushrooms are grea...Yes, it looks like empanada. Mmmmushrooms are great, but by the end of the season, I also get a bit tired of them. Lovely carrots!Núriahttps://www.blogger.com/profile/09022880640891451797noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-31322898168666588132008-11-11T01:43:00.000-08:002008-11-11T01:43:00.000-08:00I've been reading stuff about pasties recently (th...I've been reading stuff about pasties recently (they are being touted as a budget packed lunch) and the one thing the cognoscenti seems to agree is that this is the one time you don't brown the meat first. Which seems absurd to me - how can you get the lovely rich umami without the maillard reaction?Alicia Foodycathttps://www.blogger.com/profile/11931796992646884249noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-43554094079754598292008-11-10T22:35:00.000-08:002008-11-10T22:35:00.000-08:00"not at all like library paste" is such a ringing ..."not at all like library paste" is such a ringing endorsement... the eggy top looks so pastielicious. I've already been beaten to the stripper boob joke, but I promise mine was much more Cornish.peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-53544691425492809002008-11-10T21:49:00.000-08:002008-11-10T21:49:00.000-08:00Huh, I had no idea what pasties were, except for n...Huh, I had no idea what pasties were, except for nipple-adhesive. So I was kinda snickering over what I thought was a typo until I realized it was deliberate. Oops :)<BR/>The way you described the cooking procedure is just amazing. It really does come very instinctively to you, doesn't it? Apparently I'm more of a chemist than an artist (which you are), because I can't even imagine coming up with this.Manggyhttps://www.blogger.com/profile/05977929776424593762noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-75766271415562569302008-11-10T21:00:00.000-08:002008-11-10T21:00:00.000-08:00I had a pastie in the upper peninsula of Michigan ...I had a pastie in the upper peninsula of Michigan a few years ago and it was pretty tasty. This looks exactly like my kinda cold weather meal. I'm a loser though..I've never made my own dough. <BR/><BR/>On a positive note.. I just gave a pork roast the rub down with your pulled pork recipe rub. It's resting quietly before it's big debut tomorrow. I've made it once before and it's by far my favorite pulled pork recipe.April was in CA now MA https://www.blogger.com/profile/08644057038088374588noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-82361368589840093762008-11-10T20:40:00.000-08:002008-11-10T20:40:00.000-08:00Looks very succesful. Perfect lloking dough.Looks very succesful. Perfect lloking dough.glamah16https://www.blogger.com/profile/16724763173861801914noreply@blogger.com