Soul Food: Recipes

DAVE’S MEAT PIES

 

These pies can be summed up with one word: EPIC. Not only are they totally delicious, they are incredibly nourishing and exactly the type of meal you want to enjoy on a chilly winters’ eve.  While this recipe does not include “homemade” pastry, substitute your own pie pastry and puff pastry recipes! You can use good quality premade pastry as a time-saver. This recipe already  takes two days to make, but the result is worth it. Thanks to our friend David Paterson, GM and Winemaker at Tantalus Vineyards, for sharing (and for making them and letting us eat ALL OF THEM in the first place!).

 

DAY 1: PREPARE THE FILLING

 

STEAK AND GUINNESS PIE FILLING
1 kg chuck steak, cubed
2 tsp olive oil
2 carrots, finely diced
2 lg onion, finely diced
2 x cans of Guinness Stout
2 x bay leaves
Ground black pepper (to taste)

 

1. Chop the chuck steak into 1 cm squares. Over med-high heat, brown the steak with oil.

2. Add browned steak cubes, carrots, onions, bay leaves, pepper, and Guinness into a large pot. Simmer for 2-3 hours until the meat is super tender. Remove from heat.

3. Let the steak mixture fully cool over night, preferably not in the fridge. This will allow for the flavours to integrate more completely.

 

CHICKEN PIE FILLING
Whole roasted chicken
2/3 c peas, corn, or veg mix
1/2 c diced onion, lightly sauteed
1/2 c diced carrot, blanched
4 tbsp butter
4 tbsp flour
2 1/2 c milk, heated
Ground black pepper
Oregano & sage
Salt*

 

1. Break down the entirety of the roast chicken, using white and brown meat from all parts you see fit. Chop up the chicken into small chunks; set aside.

2. Sautee onion and blanch the carrots; set aside.

3. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add oregano and sage to taste; add salt* and pepper to taste. Pour in 2/3 c of veg mix, along with onion and carrot. Lower the heat and continue to cook, stirring for 2 to 3 minutes more. Remove from heat and let the mixture cool completely. Store in a cool place.

 

DAY 2: ASSEMBLE THE PIES

 

YOU WILL NEED:
4 x 9″ pie pans
4 x 9″ pie pastry shells
Puff pastry for 4 pie toppers
2 x eggs, beaten, for egg wash
1 1/2 c cheddar cheese, grated (steak pie only)

 

1. Remove pastry from fridge and bring to room temperature. This will keep it from puffing up too much.

2. Lay out your pie pastry and place into the pans. Pour fully cooled mixtures into each base. For steak pie, spread grated cheese on top of each of the pies.

3. Place puff pastry on top of each pie; seal edges gently with a fork, and brush egg wash on each pie.

4. Preheat oven to 375C; bake pies for 30-45 min until pastry is golden brown.

5. Let pies cool slightly; serve to only people who deserve it.

 

*A NOTE ABOUT SALT: It’s important to remember that there is salt in the pastry already. SO, adding salt to either of the fillings may result in an overly salty pie. David strongly suggests not adding salt, as you’ll get that salinity from the pastry as the pies cook.

 

MAKES 4 X 9″ PIES

 

Contributed by David Paterson

MATT’S WINTER MUSHROOM SOUP

 

Mushroom soup is a huge family favourite at our house.  Our 3 year old son asks for this soup every week!  I really like this recipe because it’s super easy and, although it takes some time to simmer, there’s very little work involved to put this together.  You don’t need to use the dried mushrooms; but, I recommend them!  They’re super inexpensive and add a ton of flavour to the soup!  Although it may be tempting to add a bunch more, don’t!  They’ll overpower the soup.

 

It’s allergy friendly too.  Garnish with something other than sour cream (crispy bacon and fresh croutons fried in the bacon fat maybe?) if you want to keep this one dairy free.  Use veggie stock (not the kind with tomatoes in it, the acidity in the tomatoes overpowers the delicate mushroom flavour) if you want to keep it vegetarian.  Use tamari instead of soya sauce to keep it gluten free. Double the batch up so you have extra for lunch the next day or to pop in the freezer.  You can thank me later.

 

The savory earthiness of this soup is super delicious with pinot noir or lightly oaked chardonnay (if that chardonnay happens to be a few years old even better!).

 

Serves 4 as an appy or 2 as a main.

 

Special Equipment: Blender

 

Ingredients:

 

1 L low sodium chicken Broth
Small handful of dried shitake mushrooms, (optional, but they help the flavour of the soup and they’re super cheap! I think I used 7 for good luck)
1 TBSP Tamari or soy sauce
3 sprigs fresh thyme
2 TBSP butter
2 TBSP olive oil
500g brown mushrooms, cut into quarters
3 shallots, roughly chopped (or a medium sized onion)
1 clove garlic, roughly chopped
1oz of dry sherry, or a splash of dry white wine
Salt and Pepper
Sour Cream (or creme fraiche if you’re feeling fancy) for garnish

 

Method:

 

1. Start by adding the broth, dried mushrooms (if using), tamari or soy sauce and thyme to a small pot. Bring to a boil, cover and simmer while you chop/prep the mushrooms and aromatics.

2. In another pot, saute mushrooms in the butter and olive oil on medium-high heat for 6 or 7 minutes, until some of the liquid has cooked out of them.

3. Add in the shallot and garlic and cook another 3 or 4 minutes until soft. We arn’t trying to brown them, just soften them and cook until transluscent.

4. Add sherry or wine. Stir for a minute or so.

5. Pour in broth/mushroom mixture. Cover and simmer for an hour.

6. Pull out the thyme stems.

7. Blend entire contents until nice and smooth. You may need to do this in batches depending on the size of your blender.

8. Bring back to a simmer. Season to taste with salt and pepper. Serve with a bit of sour cream and some fresh thyme on top. If you want to be fancy, add some browned mushroom slices.  I finish mine with a small drizzle of really good olive oil, but if you’re into truffle oil, that would be delicious too.

 

Contributed by Matt Wentzell

RASPBERRY BOUNCE

 

My grandparents have been making a delicious raspberry liqueur they call “Raspberry Bounce” for as long as I can remember. It’s perfect on its own, for dropping in a bit of bubbly, or poured over ice cream. What better use for all those frozen raspberries taking up too much space in your deep freezer? This is a three-step recipe and will take 4 months until bottling — so it requires some patience. But: start now and you’ll have a delicious liqueur just in time for Spring patio sessions.

 

STEP 1

3 lbs raspberries
1 40z bottle vodka
1 c of brandy
1 x 8 litre jar or airtight container

 

Place all ingredients in the jar. Mix well and let sit for 8 weeks in a cool, dark place. Every few weeks you should mix by gently rocking or swirling contents. DO NOT OPEN for 8 weeks.

 

STEP 2

3/4 c sugar
1 c filtered water

 

Make a simple syrup of the sugar and water; let cool. Once cool, open the jar and pour in the simple syrup. Mix well; re-seal and do not open for another 8 weeks.

 

STEP 3: 16 Weeks Later

Large-holed colander (sanitized)
Fine colander (sanitized)
Cheesecloth
2 x 6 litre pots and one smaller pot (sanitized)
3 x 750 ml bottles (sanitized)

 

Place the large-holed colander over one of the large pots. Open the jar and carefully pour contents into the colander, letting the juice drain through into the 6 L pot below.

 

Once the liquid has drained through, take the remaining raspberry mash and place into cheesecloth, forming a sack around the mixture. Gently squeeze out the remaining juice into the smaller pot. Once all juice is expressed, discard the cloth and raspberry mash.

 

Next, place the fine colander over the other 6 L pot; slowly pour the contents of the other pots into the fine colander, straining out any raspberry mash or seeds that may have gone through on the first pass.

 

Repeat as many times as necessary until you are satisfied with the clarity of your liquid. Use a funnel to bottle your liqueur; you should get approx. 3 x 750 ml bottles.

 

IMPORTANT: Straining, clarifying and bottling may test your patience and sampling the end product may help calm your nerves. Cheers!

 

Contributed by Kris Johnson

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