CHEF JOHN'S FISHERMAN'S PIE
Steps:
- Bring a large saucepan of salted water and to a boil; add russet potatoes to boiling water and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth.
- Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.
- Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic; whisk until fragrant, 10 to 20 seconds.
- Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8x12-inch casserole dish with 1 tablespoon butter.
- Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.
- Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.
- Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven's broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.
Nutrition Facts : Calories 420.8 calories, Carbohydrate 29.3 g, Cholesterol 108.7 mg, Fat 18.5 g, Fiber 3.9 g, Protein 34.8 g, SaturatedFat 10.3 g, Sodium 280.3 mg, Sugar 6 g
CAPTAIN JACK'S PEACH PIE
Rum and butter...mmm. A smooth and softly sweet peach pie with lots of layers of distinctive flavor. An original recipe of mine which is the favorite fruit pie in our house.
Provided by chelipepper
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie dish with butter.
- Press one pie crust into the prepared pie dish.
- Mix sugar, flour, cornstarch, cinnamon, cardamom, and allspice together in a bowl. Slowly stir butter into the sugar mixture until fully incorporated.
- Toss peaches and rum together in a separate bowl; add sugar mixture to peaches. Gently toss to coat peaches. Pour peach mixture into pie crust. Top with remaining pie crust; seal the two crust edges together. Cut 4 to 5 slits in the top crust for ventilation. Brush with milk.
- Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C); bake until top is golden brown, about 30 more minutes. Turn off the oven and let the pie rest in the oven as it cools, at least 1 hour.
Nutrition Facts : Calories 452.4 calories, Carbohydrate 58.5 g, Cholesterol 15.6 mg, Fat 22.1 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 7.7 g, Sodium 299.7 mg, Sugar 31.2 g
CAPTAINS PIE
Make and share this Captains Pie recipe from Food.com.
Provided by RecipeNut
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour the ginger ale and the cranapple juice togther and then add the rum.
Nutrition Facts : Calories 84.7, Fat 0.1, Sodium 8.1, Carbohydrate 21.5, Sugar 20.3
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