Turkey Pot Pie – Leftover Recipe

Hello Food Lovers,

This is a long recipe to make but it’s totally worth it. Change it up with some thyme or chives. Add different veggies. If you have left over rutabaga (never happens in our house), add that too.

Turkey Pot Pie

Course Main Course
Cuisine English
Prep Time 1 hour
Cook Time 45 minutes
Servings 2 Large Pies

Ingredients

Crust

  • 5 ½ Cups Flour
  • 1 ½ tsp Salt
  • 1 tsp Baking Powder
  • 3 tbsp Brown Sugar
  • 1 lbs Lard or Margarine
  • 1 Egg

Filling

  • 6-8 slices Bacon, chopped into cubes
  • 3-6 cloves Garlic mushed or chopped
  • 4 cups Turkey, cooked and cut up in cubes
  • 1 Yellow Onion, chopped
  • 1-2 tbsp Jalapeno, chopped and de-seeded
  • 1 cup Carrots, sliced or chopped
  • 2 stems Broccoli, sliced or chopped
  • 1 cup Zucchini, sliced or chopped
  • 1 cup Peas
  • 2 cups Mushrooms
  • 1 cup Milk
  • 1 cup Gravy
  • 3-4 tbsp Flour
  • Salt and Pepper to taste

Instructions

Crust

  1. Combine first 4 ingredients and mix with Lard until the consistency of large meal.

  2. Mix Egg and vinegar mixture together and add to the rest and work with a fork until it's the right consistency.

  3. Chill if wanted.

Filling

  1. In large pan or wok, Cook Bacon and put to the side with chopped turkey and peas.

  2. In bacon grease fry the garlic, once slightly brown add the onions and jalapenos.

  3. Once the onions are translucent add carrots and broccoli. Cook on medium for 5-10 minutes.

  4. Once the carrots and broccoli are a little soft, add the rest of the veggies. Cook another 5 minutes.

  5. Add bacon, turkey, peas, salt, and pepper.

  6. Add milk and gravy, stir thoroughly.

  7. Add flour and stir until there are no lumps and sauce has thickened.

  8. Let cool for 10-20 minutes.

Putting it together

  1. Roll out dough into a large square and put it in an 8×8 square pan. Fill with half the cooled filling and cut a cover.

    Repeat for second pie. There should be just enough dough for 2.

  2. Use 1 egg yolk with a little milk as a wash for golden brown top.

  3. Cook for 30 minutes at 425°F.

  4. You can freeze the pie for up to a month. Defrost it in the fridge the day before and cook for 30 minutes at 350°F.

Enjoy,

Éric

Recommendation Tuesday – Thésaurus Tea

Hello lovers of warm drinks,

This year at Ottawa Comiccon there was an awesome tea vender, who is based in Montreal. We bought some fantastic Sailor Venus tea that Jen loves.

Since then, we’ve tried a half dozen more of their teas and they’re amazing. They have a great selection of fandom tea.

Bonus; they are also selling an advent calendar.

Go check out their site and get some tea for those that don’t want to drink coffee all the time.

Later days,

Éric

New Roaster and New Flavour

Hello Coffee Lovers,

I’ve been complaining about capacity for the past few years. We used to roast with the fantastic Behmor 1600+ Coffee Roaster, two of them. They are great but lack in capacity. Doing roughly 1.5lbs each every 45 minutes.

To give you an idea, for a medium convention we’d roast 40-60 lbs of coffee. that would take us roughly 16-20 hours of roasting. It was getting to be too much work. Taking 4 days or more to roast for a large convention like Ottawa Comiccon was tedious.

I looked into all kinds of options and discovered RK Drums. They custom-build roaster drums, turning motors, and a whole lot of other awesome stuff. We took the plunge with last years profits and two weekends ago I spent a long day building a bbq and modifying it for coffee roasting with equipment from RK Drums.

Isn’t it pretty?

The first roast came out a little burnt and smoky, but this past weekend I spent 5 hours roasting and I’m confident the coffee will be up to our high standards.

New Flavour!

This coming weekend at Geek Market we are debuting the newest JenEric Coffee flavour:

The Mighty ThOrange

Yay for coffee!

Hope to see you this weekend at Geek Market.

Éric

Beer Battered Fish Recipe

Hello My Imaginary Friends,

This recipe is inspired by Alton Brown but I made some modifications in the proportions and spices.

I recommend 1855 Kichesippi Beer it’s really smooth and goes well with the Rainbow Trout.

Beer Battered Fish

Extra Crispy and flavourful battered fish.

Course Main Course
Cuisine English
Keyword Battered, beer, Fish, fried, pub
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

Batter

  • 3/4 Cup Flour
  • 1/2 TBSP Baking powder
  • 1 TSP Dill
  • 1 TSP Pepper
  • 1/2 Bottle Dark or Amber Beer

Other

  • 3 Medium Fillets Rainbow Trout
  • 2 Litres Oil (Vegetable or Canola)
  • 1/4 Cup Cornstarch

Instructions

  1. Combine batter ingredients and mix until there are no lumps.

  2. Place in fridge and rest of 10-15 minutes

  3. Heat oil to 375 degrees Fahrenheit (190 Celsius) in skillet, wok, or deep fryer

  4. Remove skin of fish and cut into 4-6 inch squares

  5. Dry fish on paper towels and dredge in cornstarch  

  6. Drop fish into bowl of batter and make sure it’s well covered. Using a fork to lift the fish, place it into the oil.

  7. Cook until batter has solidified a little and flip. Once everything is golden brown (2-4 minutes) take out and drain on paper towel.

Do you have a favourite fish recipe?

Éric

Chicken Noodle Soup – Recipe

My Wife (AKA. the Weditor) isn’t feeling well today. Whenever she’s feeling particularly bad I make her Chicken Noodle soup. I should save the bones from our turkeys but whenever I do they tend to freezerburn.

If like me you want to make fresh homemade soup once a year. Here’s a recipe for you.

Emergency, Day of, Chicken Noodle Soup

Makes 10 cups of soup.

You can buy soup stock but it’s 90% salt and if you truly want to show you care, make it yourself.

Part 1 – Soup Stock

  • 1 Grocery Store Rotisserie Chicken
  • 4 Stalks of celery
  • 1 large Yellow onion (Spanish or Sweet work too.)
  • 4 medium Carrots
  • Something Leafy (I like Artic Chard or Bok Choi but spinach or kale would do.)
  • 1 TBSP Diced Ginger
  • 1 Diced Clove Garlic.
  • 12 cups cold water

Debone the chicken and separate into three piles; Meat, Bones, and fat/Skin. The skin adds way to much grease. Put the odds into plastic based sausage casings for sale.

Clean and Cut but DO NOT PEEL the onion, carrot and ginger. (The skin will the soup the nice yellow colour and add lots of flavour)

Cut the rest into chunks (You don’t have to be precise here I usualy just rip the stuff apart with my hands) and throw into a large pot. (Something that can hold 14 cups)

Bring to a boil. Stir and lower the heat to a simmer.

Cover and let simmer for 3 Hours.

After the simmering pass the soup through a colander to remove the soggy veggies and chicken bones.

You can now make soup or cool and freeze the stock for later.

Part 2 – The Soup

  • 10-12 Cups of soup stock
  • 4 Stalks of celery
  • 4 medium Carrots
  • Something Leafy (I like Artic Chard or Bok Choi but spinach or kale would do.)
  • Chicken meat (leftover from before.)
  • 1/2 TSPThyme
  • 1/4 TSP Pepper
  • 4-6 Cups Noodles
  • 2 Packets of soup base

Slice your celery and carrots, chop your leafy stuff, and place into the soup stock. Add chicken, thyme, pepper, and Noodles.

Bring soup to a boil, stir and then let simmer for half an hour.

Taste the soup. If it tastes great then put the Soup Base packets away, if it tastes a little watery (It probably will. Chicken isn’t the best kind of bone for flavour) add a packet of chicken base stir and taste again.

Add salt if necessary but you probably won’t need it.

Part 3 – Enjoy

You can eat the soup for the next few days or you can freeze it for up to 6 months.

Hope this helps you, or someone you love, feel better.

Éric