How delicious does this sweet potato salad look? It helps remind us of beautiful spring sunshine and picnics…which is often hard to do in these dreary February Oregon days. This is yet another one of our gal pal’s (Christie at Zestuous) awesome creations. We love the spin on this unique recipe with the addition of our [Read More]
Is it just us, or is time flying by WAY too fast around here? We can’t believe it’s already nearing spring time (despite what the rainy weather tries to tell us!) and another Easter. If you’re participating in “fish Fridays” this season, we’ve got an awesome recipe for you. These adorable salmon pot pies shout comfort food to the max, but with a hint of “herb-y” freshness from the dill, you know spring is around the corner, too. We love it. This recipe is brought to you by Emily of The Pig and Quill, whom participated in our Sliced Competition last year. You must check out Emily’s blog; the recipes are truly delicious, and the pictures are gorgeous. And seriously, how cute are those little fish on top?!
Dilled Salmon & White Bean Pot Pies
Cook time: about an hour, including prep | Serves: 4
Emily’s Note: I couldn’t decide whether to make this recipe in small ramekins or larger crocks, so I did both — but either way, this recipe probably serves about 4-5 hungry people. I suppose you could also do one large top-crust-only pie, which would be only slightly less charming but just as delicious. Regardless, cut the prepared pie crust so it’s just large enough to drape the edges of the dish(es) you’re using and you’re good to go! Cute little fishy friends made with excess dough scraps are totally optional.
2 T light cooking oil, divided
2 T quick-mixing flour, such as Wondra
2 carrots, peeled and chopped
1 large yellow onion, diced
1/2 cup dry Marsala wine
1.5 cups good chicken stock
1/4 cup Saucy Mama Dill Mustard (or WVM Dill or Haus Barhyte Dill)
1 cup frozen green peas
1 can (15 oz) cannellini beans, lightly drained
1 tsp fresh dill, minced
8-10 ounces fresh salmon, cut into 1″ cubes
1 premade pie crust
1 T mayonnaise
salt and pepper
Preheat oven to 400F and bring refrigerated pie dough to room temperature.
In a medium pot or Dutch oven, heat 1 T oil over medium-high heat. Add onion, carrot and a generous sprinkling of salt and pepper and sweat veggies until onions are translucent, about 5 minutes. (Do not let veggies brown.)
Add remaining tablespoon of oil to veggies and sprinkle over quick-mixing flour. Stir to combine. Cook briefly until flour just begins to smell nutty (about 30 seconds). Add wine, chicken broth and mustard. Bring mixture to a boil, then reduce heat and allow to simmer, uncovered, for 10-15 minutes. Sauce should have thickened to a gravy-like texture. (Think brown gravy, not sausage gravy…) Meanwhile, toss salmon cubes generously with salt and pepper and unroll premade dough.
When sauce is thickened, add salmon, cannellini beans, green peas and fresh dill. Return to a simmer and cook an additional 5 minutes or until salmon is almost cooked through.
Ladle mixture into serving dishes of choice (see note) and brush edge of ramekins or pie plate with mayonnaise. Top with pie dough (cut to shape, accordingly) and lightly brush entire crust with mayo. Decorate with dough scraps, if desired.
Place pie(s) on a rimmed baking sheet and bake in preheated oven for 15-20 minutes or until crust is golden brown and filling begins to bubble. Let cool slightly before serving.
*By Suzie “Saucy Mama” Barhyte* Our good friends’ – Ron and Patricia – daughter, Sabrina Matlin, is GM at Verbena Restaurant on Russian Hill in San Francisco. They were singing the praises of the restaurant and said we must eat there while in town for the Fancy Food Show. So, I had Ron make reservations [Read More]
Today we are featuring another awesome recipe from our friend Christie, at Zestuous. We swear, this gal has never-ending recipe ideas…and we love it! This yummy, Parmesan-cheesy mixture can be served either as a dip or stuffed in peppers and features our fan-fave Saucy Mama Parmesan Garlic Marinade. Plus, it’s EASY to make, and if [Read More]
It’s almost Super Bowl time, which means we’re gearing up for some delicious eats, cold beverages, friendly gatherings…and, oh yeah! A football game. We don’t have an NFL team here in Oregon, but many fans are excited to cheer on the Seahawks since they’re from the Northwest. But that doesn’t mean we’re short any Broncos [Read More]
We’re back from yet another Fancy Food Show! This winter show in San Francisco was an exciting one for Barhyte, but we’ll get to our announcements in another post soon As usual, we took a short tour around the convention center (well, not the ENTIRE show…it’s massive!), and we found some fun products to share [Read More]
*By Suzie “Saucy Mama” Barhyte- Original Recipe!* The weather is wonderful in Palm Springs right now. I really don’t want to rub it in for those who are shivering, but we are enjoying the warmth. The nights have gotten chilly, but that hasn’t stopped us from walking downtown for the Thursday street fair. While passing [Read More]
Happy new year, friends! We hope your first week of 2014 has been grand. We’re excited to kick off this year with a healthy recipe from Linda at A Kitchen Muse. A contestant in last year’s Sliced Contest, Linda made it through all three rounds of the competition with her Cheddar Bacon Biscuit appetizer and [Read More]
We’re in the thick of the holidays and that means lots of holiday gatherings. If you’re looking for something new to serve your guests or bring to a party, check out this recipe from Brandy at Nutmeg Nanny. These easy pork meatballs have bacon in them and the dipping sauce features our Hatch Chili Mustard! [Read More]
Can you believe it’s almost Christmas? Where on earth does the time go?! In any case, let’s focus on one of the best parts of the holidays…dessert. Christmas time is all about good eats and treats! If you love feeding people, especially during the holiday season, check out this fun recipe from Susan at The [Read More]