This was my second foray into pie crust making. I tried the first time for my New Year's Eve party, when I made the dough for the spicy beef empanaditas. While that dough turned out good, I wanted to try another recipe. In order to do so, I needed a reason. And that reason, my friends, is the almighty beef pot pie.
A childhood favorite, I had sworn off commercial pot pies due to the sheer caloric monstrosity they have become. A Marie Callendar's pot pie has over 1300 calories.
I've always wanted to try making it. I've only eaten it once, and I think that was under peer pressure because everyone at the table had ordered it, so I was compelled to order it to. I liked it, although looking back, I was likely more enamored with the fact that it came in a bowl, covered with toasted bread and mounds of melted cheese.
After the success of the spinach and brie crepes with artichoke cream sauce, I decided to try again. This time, I used the recipe for crepes from Julia Child, and I learned from the mistakes I made last time. For starters, I measured out the flour into the mixing bowl, then I whisked in the cold water and milk until it was smooth.
Since I am not doing anything on Christmas day this year, I've decided to (I'm pretty sure it was Anne's fault, I don't have PROOF yet) host a small New Year's Eve cocktail party. My house is all decorated, and we all know I love to cook, and all my friends and I love to eat and drink and make merry, so why not?
I caught a five second glimpse of Diners, Drive-ins, and Dives with Guy Fieri on Food Network, and he was doing a segment on a diner that served Pastitsio. I had never heard of that dish, but it looked interesting. It is a greek version of lasagna - ziti layered with a meat and tomato sauce, and cheese, and topped with a bechamel sauce, then baked. Being that anything pasta tops the charts in my list of favorites, I had to try it.
