Turkey Pot Pie for Two

Ingredients

• 4 tablespoons butter
• 1 onion (peeled, small dice)
• 3/4 cup sweet potato (peeled, medium dice)
• 3/4 cup parsnip (peeled, medium dice)
• 4 tablespoons all-purpose flour
• 2 cups chicken stock
• 1/4 teaspoon grated nutmeg
• 1 tablespoon sage (chopped)
• 1 cup store-bought roasted turkey breast (skin removed, shredded)
• 1/2 cup frozen peas (thawed)
• 1/4 cup heavy cream
• 1 sheet store-bought pie dough (thawed)
• Kosher salt and freshly ground black pepper (to taste)

Directions

1. Preheat oven to 350ºF.
2. Melt the butter in a small Dutch oven or high-sided sauté pan over medium heat. Add onion, sweet potato, and parsnip and cook until onions are translucent, about 4 minutes. Season with salt and pepper. Add flour and stir to coat vegetables, cook an additional minute.
3. Slowly add the stock, stirring to avoid lumps. Bring to a simmer and reduce heat to low. Cook until the sauce has thickened and vegetables are tender, about 10 minutes.
4. Add the nutmeg, sage, shredded turkey, peas and heavy cream. Season with salt and pepper. Bring back to a simmer and stir to combine. Allow mixture to cool to room temperature. Remove mixture to an 8-inch deep-dish cast iron skillet. Top with pie crust and tuck in the edges. Cut 4 slits in the top of the crust and brush with egg wash. Bake for 15 minutes or until the crust is golden brown.
5. Remove from the oven and allow to cool slightly before serving.

• Tip: 1. Perfect recipe for leftover roasted veggies and turkey!
• 2. Be sure to allow the filling to cool before removing to the the cast iron skillet to avoid cooking the chilled pie crust before baking.

Felicity’s perfect risotto recipe

• • Half an onion, finely chopped
  • 25g butter or 1 tablespoon vegetable oil
  • 1.25l good stock, chicken or vegetable
  • 200g arborio, carnaroli, or vialone nano rice
  • 50g unsalted butter, diced
  • 50g Parmesan or Grana Padano (for a vegetarian option) cheese, grated 

1. Bring the stock to the boil (cubes will often be too salty, so taste and water it down if necessary).
2. Melt the 25g of butter (or use the vegetable oil) and soften the onion in a heavy-bottomed, straight-sided pan, then add the carnaroli rice. Turn up the heat, and stir to coat the grains with butter.
3. When they are hot, add a small glass of white wine, and keep stirring until this has evaporated. Then you’re ready to start adding the stock, a ladleful at a time. Stir until it has nearly all been absorbed – the rice should always be sloppy, rather than dry – and then add another, and so on.
4. Add any extra ingredients at some point during this time, depending on how robust they are – usually about 10 minutes in.
5. When the rice begins to soften (after about 13 minutes, but the only way to know is to keep checking), add the stock in smaller amounts, and test it regularly, until it is cooked to your liking. Then add 50g of diced butter, and 50g of grated cheese, and beat in with gusto, until the risotto is rich and creamy. Check the seasoning, then serve immediately.

http://www.theguardian.com/lifeandstyle/wordofmouth/2010/may/06/how-to-make-perfect-risotto

Fettuccine Alfredo

Serves 4 to 6 as a first course.

Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section. When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Note that Fettuccine Alfredo must be served immediately; it does not hold or reheat well.

• • 1 1/2 cups heavy cream
  • 2 tablespoons unsalted butter
  • Table salt
  • 1/2 teaspoon ground black pepper
  • 9 ounces fresh fettuccine
  • 1 1/2 ounces Parmesan cheese , grated (about 3/4 cup)
  • 1/8 teaspoon fresh grated nutmeg

Instructions

1. Bring 4 1/2 quarts water to rolling boil, covered, in large stockpot or Dutch oven. Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water; set bowls aside to warm.
2. While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.
3. Add 1 tablespoon salt and pasta to boiling water; cook pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain pasta. Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and nutmeg to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes. Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten. Working quickly, empty serving bowls of water; divide pasta among bowls, tossing pasta to coat well with sauce. Serve immediately.