Carolyne Roehm

Holiday Season, November 2006 >> One-Dish Meals

When the holidays roll around, I like to plan simple meals for the days leading up to and surrounding the big events. In addition to stocking up on a few make-ahead dishes, like a pan of lasagna prepared and frozen a few weeks ahead, I also rely on hardy one-dish meals.

One-dish meals are appealing because they mean less time spent in the kitchen and more time lingering by the fire or walking in the crisp winter air. Generally, they are comfort food, too, which is always a plus when your goal is to warm the hearts (and bellies) of family and friends.

Here are two of my favorites. Serve either with a simple green salad and crusty bread for a tasty and easy bite.

Curried Pumpkin Ravioli
Small cookie cutters or canapé cutters can be used (during step 6) to execute the charming pastry motif.

GAME BIRD POT PIE
Serves 6

3 tablespoons duck fat or olive oil
2 ½ pounds mixed game bird (pheasant, partridge, guinea hen) breasts or chicken breasts cut into 2-inch pieces and seasoned with salt and pepper
3 garlic cloves, finely chopped
4 stalks celery, diced
¼ pound carrots, peeled and diced
1 pound pearl onions, peeled and blanched
1 pound sliced mushrooms
5 tablespoons butter
2 tablespoons flour
1 pint heavy cream
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
½ cup dry sherry
1 teaspoon Worcestershire sauce
½ teaspoon cayenne pepper
1 sheet frozen puff pastry
1 egg at room temperature
2 tablespoons water

Preheat oven to 375° F. Season meat with salt and pepper.
In a large frying pan, melt 2 tablespoons of duck fat over medium heat. Sauté meat in batches until light brown, about 5 minutes. Set aside.
Add remaining fat to pan. Add garlic, celery, carrots, onions, and mushrooms, and cook for 5 minutes. Set aside.
Over medium heat, melt butter in a medium saucepan. Stir in flour and cook for 3 minutes. Slowly add heavy cream, whisking the mixture as you add. Bring to a low boil, then reduce heat. Cook until thick, about 5 minutes. Add rosemary, thyme, sherry, Worcestershire sauce, and cayenne.
Place meat and vegetables in a 2-quart casserole. Pour cream mixture over meat and vegetables and mix thoroughly.
Cut pie pastry 2 inches larger than the top of the casserole dish. Place pastry on top of casserole ingredients.
Mix egg and water. Brush mixture atop pastry. Bake for 45 minutes or until pastry is puffed and golden. Let the pie rest for 5 minutes before serving.

See our recipe for Shepards Pie here.