Hi there!!! It’s been a while…too long actually. There have been many changes lately, my work schedule being one of them. Though I am not particularly happy about working 1 Saturday a month, I’ve decided to make the best of it. The upside is having the Friday beforehand off, which I’ve decided I’d treat just like Saturday only better; I’ll make sure to go all out with brunch (my favorite almond french toast), get things done around the house and maybe even go out for some shopping (minus the weekend crowds). So, I wanted to start my faux weekend with a fun dinner last night. Lobster pot pie was my pick. I’ve never made it before but have always wanted to try. I did a little recipe research online and took from several what I thought would work for my taste buds.
Here is the result and my simple recipe.
2 tablespoons unsalted butter
½ onion, diced
2 carrots, diced
½ cup frozen corn
½ cup frozen peas
¼ cup all-purpose flour
1 cup milk
1 cup clam juice
1/4 cup tomato sauce
2 tablespoons Brandy
½ pound cooked lobster meat (can be bought at the seafood counter)
½ teaspoon dried thyme
Salt and pepper
1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use)
1 large egg, beaten
Preheat oven to 375 degrees. Set out two 2-cup individual ovenproof ramekins. Melt the butter over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add Brandy and let it cook off (about 2 mins). Add corn and peas. Stir in flour, and cook 1 more minute. Add milk and clam juice stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper. Set aside.
Remove the puff pastry from the refrigerator. On a lightly floured surface, flatten out 1 sheet of the pastry, using a floured rolling pin, to about 1⁄8-inch thickness. Using one of the bowls as a guide, cut the pastry into two circles. Spoon the filling into the bowls, and place one circle of dough on top of each potpie, pressing the edges to seal the pastry to the bowl. Cut a vent in the center so air can escape. Using a pastry brush, cover the surface of each pie with beaten egg. Place the potpies on a baking sheet and bake until pastry is puffed and becomes a golden brown shade, about 35 minutes.
And…the previously mentioned Almond French Toast:
4 large eggs
1/2 cup half-and-half or milk
2 tablespoons Cinnamon
1 teaspoon grated orange zest
1/2 teaspoon pure Almond extract
1 tablespoon Orange Blossom honey
1/2 teaspoon kosher salt
2 slices bread (any kind works)
In a shallow bowl, whisk together the eggs, half-and-half, cinnamon, orange zest, almond extract, honey, and salt. Soak bread slices in the egg mixture for a few minutes; turning once.
Heat 1 tablespoon butter in a sauté pan or griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Finish with maple syrup, confectioner’s sugar and your favorite fruit.