I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you who didn’t attend that meeting).
You have no doubt noticed by now that Alys is not hosting this meeting and may be wondering why. Well, me too. It unfortunately appears that she has left EdenFantasys, which makes me quite sad. Anyway, I’ve volunteered to manage Eden Cooks until a permanent manager decides to step forward. If you are interested in doing this, please contact Sam at sam [at] edenfantasys [dot] com. I’ll be happy to help anyone who is interested, but hosting both Eden Photographers and Eden Cooks is simply more than I want on my plate at this time.
I do have a great meeting planned for everyone this month. During tonight’s meeting, I’ll be sharing a recipe That I invented myself: fish pie. Yeah, yeah, I know that’s crying out for a joke, but I’m going to take the high road and not make that joke. Much of my cooking influences are Caribbean and South American in origin, and this pie borrows for southern Caribbean cultures. As with most Caribbean food, it it’s a mix of savory, sweet, and spicy flavors that work together to make a very hearty, yet delicious, meal. For the many doubters out there, the taste is akin to crabcakes, so if you like those, there’s a decent chance you’ll like this.
Look, I know “fish pie” sounds like a really strange dish for many of you. Many North Americans, aside from pot-pies, aren’t accustomed to savory pies. Just keep your mind open – everyone who has ever tried this pie loves it.
Besides the recipe, I’ll also be giving away TWO $25 EF gift certificates during the meeting: one will go to the winner of our monthly Guess the Gadget contest, and the other to the winner of a trivia contest, so be prepared to pay attention to fun facts along the way.
I understand. I'd like to make more veggie dishes, but my wife usually balks at it. Honestly, this pie is just as good whether you go the fish route or the veggie route.
The BF says I'm "functionally" vegetarian, heh. As I sit here eating a salad with grilled chicken on it
I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you
...
more
Welcome to our fifth ever meeting of Eden Cooks!
I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you who didn’t attend that meeting).
You have no doubt noticed by now that Alys is not hosting this meeting and may be wondering why. Well, me too. It unfortunately appears that she has left EdenFantasys, which makes me quite sad. Anyway, I’ve volunteered to manage Eden Cooks until a permanent manager decides to step forward. If you are interested in doing this, please contact Sam at sam [at] edenfantasys [dot] com. I’ll be happy to help anyone who is interested, but hosting both Eden Photographers and Eden Cooks is simply more than I want on my plate at this time.
I do have a great meeting planned for everyone this month. During tonight’s meeting, I’ll be sharing a recipe That I invented myself: fish pie. Yeah, yeah, I know that’s crying out for a joke, but I’m going to take the high road and not make that joke. Much of my cooking influences are Caribbean and South American in origin, and this pie borrows for southern Caribbean cultures. As with most Caribbean food, it it’s a mix of savory, sweet, and spicy flavors that work together to make a very hearty, yet delicious, meal. For the many doubters out there, the taste is akin to crabcakes, so if you like those, there’s a decent chance you’ll like this.
Look, I know “fish pie” sounds like a really strange dish for many of you. Many North Americans, aside from pot-pies, aren’t accustomed to savory pies. Just keep your mind open – everyone who has ever tried this pie loves it.
Besides the recipe, I’ll also be giving away TWO $25 EF gift certificates during the meeting: one will go to the winner of our monthly Guess the Gadget contest, and the other to the winner of a trivia contest, so be prepared to pay attention to fun facts along the way.
I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you
...
more
Welcome to our fifth ever meeting of Eden Cooks!
I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you who didn’t attend that meeting).
You have no doubt noticed by now that Alys is not hosting this meeting and may be wondering why. Well, me too. It unfortunately appears that she has left EdenFantasys, which makes me quite sad. Anyway, I’ve volunteered to manage Eden Cooks until a permanent manager decides to step forward. If you are interested in doing this, please contact Sam at sam [at] edenfantasys [dot] com. I’ll be happy to help anyone who is interested, but hosting both Eden Photographers and Eden Cooks is simply more than I want on my plate at this time.
I do have a great meeting planned for everyone this month. During tonight’s meeting, I’ll be sharing a recipe That I invented myself: fish pie. Yeah, yeah, I know that’s crying out for a joke, but I’m going to take the high road and not make that joke. Much of my cooking influences are Caribbean and South American in origin, and this pie borrows for southern Caribbean cultures. As with most Caribbean food, it it’s a mix of savory, sweet, and spicy flavors that work together to make a very hearty, yet delicious, meal. For the many doubters out there, the taste is akin to crabcakes, so if you like those, there’s a decent chance you’ll like this.
Look, I know “fish pie” sounds like a really strange dish for many of you. Many North Americans, aside from pot-pies, aren’t accustomed to savory pies. Just keep your mind open – everyone who has ever tried this pie loves it.
Besides the recipe, I’ll also be giving away TWO $25 EF gift certificates during the meeting: one will go to the winner of our monthly Guess the Gadget contest, and the other to the winner of a trivia contest, so be prepared to pay attention to fun facts along the way.
Are we ready to get started?
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yay!! I will have to think it over but I might possibly be able to host.
First I’ll give you the list of ingredients and then I’ll walk you through the recipe with lots of pictures
Filling 4 tablespoons (60 ml) olive oil
1 medium onion, chopped
2 tablespoons (30 ml) finely chopped ginger
2 cloves garlic, crushed
1 tablespoons (15 ml) spiced rum
1 large white yam, chopped
6 lb. boneless white fish fillets
2 teaspoons (10 ml) sea salt
2 teaspoons (10 ml) Old Bay or Zatarain’s seasoning
1 teaspoon (5 ml) ground black pepper
1 teaspoon (5 ml) paprika
Hot sauce to taste
2 (480 ml) cups water
2 tablespoons (15 ml) corn starch
½ cup (120 ml) cilantro leaves
Pie crust 1 teaspoon (5 ml) salt
3 cups (720 ml) flour
6 tablespoons (90 ml) ice water
1 cup (240 ml) vegetable shortening (Crisco)
Note: This recipe is meant for a deep dish pie pan. If you just have a regular pie pan, halve the recipe for the filling and take 5-7 minutes off the eventual cook time.
(I’ll get into possible alterations that I can recommend as we get into the recipe a bit more. Also, as always, please feel free to take this recipe and make it your own if there’s an ingredient you don’t like or would like to include… GO AHEAD! Recipes (except in baking) are more guidelines than hard and fast rules.)
First I’ll give you the list of ingredients and then I’ll walk you through the recipe with lots of pictures
Filling 4 tablespoons (60 ml) olive oil 1 medium onion, chopped 2 tablespoons (30 ml) finely chopped ginger 2 cloves garlic, crushed 1 tablespoons (15 ml) spiced rum 1 large white yam, chopped 6 lb. boneless white fish fillets 2 teaspoons (10 ml) sea salt 2 teaspoons (10 ml) Old Bay or Zatarain’s seasoning 1 teaspoon (5 ml) ground black pepper 1 teaspoon (5 ml) paprika Hot sauce to taste 2 (480 ml) cups water 2 tablespoons (15 ml) corn starch ½ cup (120 ml) cilantro leaves
Pie crust 1 teaspoon (5 ml) salt 3 cups (720 ml) flour 6 tablespoons (90 ml) ice water 1 cup (240 ml) vegetable shortening (Crisco)
Note: This recipe is meant for a deep dish pie pan. If you just have a regular pie pan, halve the recipe for the filling and take 5-7 minutes off the eventual cook time.
(I’ll get into possible alterations that I can recommend as we get into the recipe a bit more. Also, as always, please feel free to take this recipe and make it your own if there’s an ingredient you don’t like or would like to include… GO AHEAD! Recipes (except in baking) are more guidelines than hard and fast rules.)
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I was reading through older Community Planning Meetings today, and just came across the one where Gary was talking about the Old Bay and this totally made me think of it.
First I’ll give you the list of ingredients and then I’ll walk you through the recipe with lots of pictures
Filling 4 tablespoons (60 ml) olive oil 1 medium onion, chopped 2 tablespoons (30 ml) finely chopped ginger 2 cloves garlic, crushed 1 tablespoons (15 ml) spiced rum 1 large white yam, chopped 6 lb. boneless white fish fillets 2 teaspoons (10 ml) sea salt 2 teaspoons (10 ml) Old Bay or Zatarain’s seasoning 1 teaspoon (5 ml) ground black pepper 1 teaspoon (5 ml) paprika Hot sauce to taste 2 (480 ml) cups water 2 tablespoons (15 ml) corn starch ½ cup (120 ml) cilantro leaves
Pie crust 1 teaspoon (5 ml) salt 3 cups (720 ml) flour 6 tablespoons (90 ml) ice water 1 cup (240 ml) vegetable shortening (Crisco)
Note: This recipe is meant for a deep dish pie pan. If you just have a regular pie pan, halve the recipe for the filling and take 5-7 minutes off the eventual cook time.
(I’ll get into possible alterations that I can recommend as we get into the recipe a bit more. Also, as always, please feel free to take this recipe and make it your own if there’s an ingredient you don’t like or would like to include… GO AHEAD! Recipes (except in baking) are more guidelines than hard and fast rules.)
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Oooh I bet some Slap Yo Mama would go good with these ingredients!
I was reading through older Community Planning Meetings today, and just came across the one where Gary was talking about the Old Bay and this totally made me think of it.
I remember that one. That was one of the first ones I attended, I believe. Old Bay is some great stuff. I use it on French fries and dungeness crab, mostly, but it works in this recipe rather well. It's also what helps make the pie taste "crabcakey".
OK, the first thing to do is to sauté the onions and ginger. Heat up half of the olive oil on medium heat in a large skillet, and add the onions and ginger, stirring constantly so the onions don’t brown. Once the onions begin to become clear, add the crushed garlic and continue stirring. The garlic will most likely stick to the bottom of the pan – that’s perfectly fine. After about 2 minutes, add the spiced rum and continue stirring, making sure to scrape the garlic off the bottom of the pan. I like the spiced rum because it adds some rum and vanilla notes to the final dish, but regular rum, vodka, or even water will do a good job of deglazing the pan.
When the alcohol has burned off, remove the pan from the heat, remove the contents of the pan to a bowl, and but the pan back on the burner.
I remember that one. That was one of the first ones I attended, I believe. Old Bay is some great stuff. I use it on French fries and dungeness crab, mostly, but it works in this recipe rather well. It's also what helps make the pie taste
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I remember that one. That was one of the first ones I attended, I believe. Old Bay is some great stuff. I use it on French fries and dungeness crab, mostly, but it works in this recipe rather well. It's also what helps make the pie taste "crabcakey".
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I've still never tried Old Bay, I really should lol.
OK, the first thing to do is to sauté the onions and ginger. Heat up half of the olive oil on medium heat in a large skillet, and add the onions and ginger, stirring constantly so the onions don’t brown. Once the onions begin to become clear,
...
more
OK, the first thing to do is to sauté the onions and ginger. Heat up half of the olive oil on medium heat in a large skillet, and add the onions and ginger, stirring constantly so the onions don’t brown. Once the onions begin to become clear, add the crushed garlic and continue stirring. The garlic will most likely stick to the bottom of the pan – that’s perfectly fine. After about 2 minutes, add the spiced rum and continue stirring, making sure to scrape the garlic off the bottom of the pan. I like the spiced rum because it adds some rum and vanilla notes to the final dish, but regular rum, vodka, or even water will do a good job of deglazing the pan.
When the alcohol has burned off, remove the pan from the heat, remove the contents of the pan to a bowl, and but the pan back on the burner.
I've still never tried Old Bay, I really should lol.
Yes, you really should. It is a must-have in my cupboard (along with cajun seasoning and sriracha hot sauce) that I can add to a dish to completely alter it, if need be.
OK, the first thing to do is to sauté the onions and ginger. Heat up half of the olive oil on medium heat in a large skillet, and add the onions and ginger, stirring constantly so the onions don’t brown. Once the onions begin to become clear,
...
more
OK, the first thing to do is to sauté the onions and ginger. Heat up half of the olive oil on medium heat in a large skillet, and add the onions and ginger, stirring constantly so the onions don’t brown. Once the onions begin to become clear, add the crushed garlic and continue stirring. The garlic will most likely stick to the bottom of the pan – that’s perfectly fine. After about 2 minutes, add the spiced rum and continue stirring, making sure to scrape the garlic off the bottom of the pan. I like the spiced rum because it adds some rum and vanilla notes to the final dish, but regular rum, vodka, or even water will do a good job of deglazing the pan.
When the alcohol has burned off, remove the pan from the heat, remove the contents of the pan to a bowl, and but the pan back on the burner.
Yes, you really should. It is a must-have in my cupboard (along with cajun seasoning and sriracha hot sauce) that I can add to a dish to completely alter it, if need be.
I use steak seasoning and this garlic ghetti stuff I found at the Renaissance Faire. And cinnamon sometimes.
Next we need to cook the yams. Yams and sweet potatoes are not the same things, they aren’t even that closely related botanically speaking. However, if you are unable to find white yams, sweet potatoes will work just fine.
Anyway, toss the chopped yams into the pan and cook them, stirring occasionally, until they begin to get a bit soft, but not so long that they disintegrate (about 8 minutes or so). Don’t worry if they brown – that just makes them even sweeter. . When they are done cooking, place them into the same bowl into which you had previously placed the onions, ginger, and garlic.
