Minestrone and Parmesan Biscuit Potpie
Minestrone and Parmesan Biscuit Potpie
Inspired by the food blog, The Bitten Word, I often turn to food magazines for inspiration when pondering weekend deliciousness. The best source, for my taste (and thirst), has always been Food & Wine.
When faced with expiration of my frequent flyer miles on United or selecting rewards from the points, I discovered that I travel more in my mind than in reality and had to resort to magazine subscriptions instead of the first-class international travel I dream of. I don’t know if you’ve faced the same quandary, but the selection is mighty slim. I finally, reluctantly resorted to This Old House (which never arrived), Entertainment Weekly, and Martha Stewart’s Living.
When the first issue of Living arrived, I decided to give one of the recipes a try. Even though the recipe made seasoning suggestions that were contrary to my habits, I kept exactly to the recipe. I have since come to trust the Martha Stewart recipes implicitly. I have to admit, I do adjust the fat content down (using less oil and butter than called for), but the result is always amazing.
When the October issue of Living arrived promising “Cozy Dinners,” my autumnal sensibilities perked up. I can honestly say that this recipe is one of the most delicious things we’ve cooked in a long time.
We paired it with a very simple wasabi arugula salad with white mushrooms, which Brian dressed with a simple balsamic , garlic and olive oil dressing. It was perfect.
This is going into regular rotation at our house. It’s fairly easy, completely delicious and fills the house with smells of delicious dinner.
Minestrone and Parmesan Biscuit Potpie - (Living October 2011)
Ingredients
For the filling
•3 tbsp extra-virgin olive oil
•3 leeks, white and pale-green parts only, quartered lengthwise, thinly sliced crosswise, and rinsed well
•2 garlic cloves, minced
•1 lb butternut squash, peeled and cut into 1/2 inch cubes (4 cups)
•1 can cannellini beans, drained
•1 can (15oz) peeled whole tomatoes
•1 bunch Tuscan kale, chopped
•3 cups chicken stock (I used “Better than Bullion” vegetable)
•1 rosemary sprig
•1/4 cup finely grated Parmesan cheese (1/2 oz) plus 1 Parmesan cheese rind (about 3 inches)
•Kosher salt
•Freshly ground black pepper
For the topping
•2 cups all-purpose flour
•2 tsp baking powder (check the expiration date if it’s been in the pantry awhile)
•Course salt
•1 stick cold, unsalted butter, cut into small pieces
•1 cup finely grated Permesan cheese (2oz)
•1 1/2 cups heavy cream, plus more for brusing (I used 1 cup half & half and 1/2 cup of heavy cream)
Directions
1.Make the filling: heat oil in a large Dutch oven over medium heat. Cook leeks and garlic until tender, about 5 minutes. Add butternut squash , beans, tomatoes with juice, kale, stock rosemary and Parmesan rind. Bring to a gentle simmer. Cook, covered, until vegetables are just tender, about 20 minutes. Stir in cheese, and season with salt and pepper. Let cool.
2.Preheat oven to 375. Make the topping: whisk together flour, baking powder and 1 tsp salt in a medium bowl. Cut in butter using a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese. Add cream, and stir with a fork until a sticky dough forms. Divide into 8 balls (about 1/2 cup each).
3.Transfer filling to an 11 x 13-inch (10 cup) baking dish. Top with dough balls, and bruch with cream. Bake until topping is golden and filling is bubbling, about 55 minutes. If ciscuits darken too quickly, tent with foil.
Saturday, September 24, 2011