CRAWFISH PIE (CULINARY QUICKIES EP 13) скачать в хорошем качестве

CRAWFISH PIE (CULINARY QUICKIES EP 13)

This is the fifth in a series of eight episodes showcasing Cajun and Creole cuisines—they're not the same thing, although they sometimes overlap—and the differences and similarities between them. Crawfish Pie—it’s like Crawfish Étouffée, only with more crawfish and baked in a pie shell! And what could be better than that? As savory treats go, crawfish pie, historically a Cajun preparation, rendered here by Chef Tracey Mitchell, is more special than most. Fundamentally, it's a meat pie. And while virtually every cuisine the world over can boast of one featuring its signature regional flavors, none combines European baking traditions with the crustacean bounty of Southwest Louisiana so strikingly as this classic dish. Prep time: 40 minutes (includes filling, pie crust, and roux) Baking time: 35 minutes + 15 -20 minutes to rest Yield: 4-6 servings TOOLS & EQUIPMENT Skillet Parchment paper Cutting board Santoku knife INGREDIENTS 1 stick (1/2 cup) Butter 4 tbsp All Purpose Flour 1 9-inch Pie Crust, unbaked 1 cup Yellow Onion, finely chopped 1 cup Red and Yellow Bell Peppers, finely chopped 1/4 cup Celery, finely chopped 3 cloves Garlic 1/2 cup White Wine 1 Bay Leaf 1/2 cup Heavy Cream 3 tbsp Tomato Paste 1/4 tsp Sugar (optional) 1/4 tsp Cayenne Pepper 1 tsp Paprika 1/2 tsp Allspice 1 tsp Salt 1/4 tsp Black Pepper, freshly ground 1 lb Crawfish Tails 2 tbsp Green Onions, chopped 2 tsp Parsley, chopped DIRECTIONS Roux: This process should take about 20 minutes, but it can be done ahead and kept in the freezer until needed. In a skillet, melt 4 tbsp Butter over medium heat and add 4 tbsp All Purpose Flour. Stir constantly, combining butter and flour. Turn up the heat slightly, continuing to stir until the flour and butter streak on the bottom of the pan as you stir. The mixture will begin to brown quickly once it begins to color, so don’t take your eyes from the skillet. For crawfish pie, you’ll want a medium-brown roux, the color of café au lait. Pie Crust: Whether using your own homemade crust or store-bought crust, preheat the oven to 400° F and prick a few holes in the crust with the prongs of a fork. The purpose of piercing the bottom of the crust is to allow steam to escape. Otherwise, the bottom of the crust will lift off the bottom of the pan, creating a bubble-up effect. To further ensure the dough doesn’t “hill up,” place parchment paper in the pan to cover the bottom and sides of the pie crust, and fill the pie pan half-way with pie weights or a combination of rice and dried beans. Next, “blind bake,” i.e., bake before filling, the pie crust for about 8 minutes. If the edge of the crust looks to be baking too brown, remove and cover the edge with foil. Crawfish Filling: In a clean skillet over medium heat, melt 2-3 tbsp butter, adding the onion, red and yellow bell peppers, and celery, sautéing until they have softened, adding a splash of white wine now and then to facilitate caramelization. This process of adding the wine a little at a time brings out the sweetness of the vegetable seasoning and should take about 5 to 8 minutes, at which time the seasonings should release their aroma and take on a little color. Now add the garlic. You may need to turn down the heat a little if it looks like your seasonings are coloring too quickly and darkly. They will become bitter if burned at the edges. Add the bay leaf, heavy cream, and roux. Stir until thickened and well combined. Add paprika, cayenne pepper, allspice, salt, crawfish tails, black pepper, green onions, and parsley, stirring to combine. Pour the completed filling into the pie crust and place in the preheated oven for 35 to 40 minutes. Allow the pie to cool for about 20 minutes to firm up before slicing. ENJOY!