British Fish Pie

Print Save British Fish Pie Recipe Embed Ingredients 3 pounds Russet Potato, peeled and cut into large chunks 2 1/2 ounces Unsalted Butter, plus 3 1/2 ounces 1/2 cup Whole Milk, plus 2 1/4 cups 1/4 teaspoon Salt pinch of Ground Black Pepper, small For the Fish Pie: 6 ounces Onion, chopped 3 tablespoons All-Purpose Flour, heaping Parsley Flakes 1 pound Firm Whitefish 1/2 pound Salmon 1/2 pound Shrimp 1/2 pound Smoked Fish 1/2 teaspoon Salt, or to taste 1/4 teaspoon Ground Black Pepper Ground Nutmeg, to taste, optional 6 ounces Fresh Peas, or frozen peas, 1 1/2 cups 3/4 cup Bread Crumbs 1/2 cup Grated Parmesan Cheese Directions Add the potatoes to a large pan and cover with water. Bring to a boil and simmer for 20 minutes until cooked. Drain and mash with 3 ounces butter and 1/2 milk, 1/4 teaspoon salt & small pinch of black pepper. Set aside. Preheat oven to 375°F. To a high-sided sauté pan add the 4 ounces of the butter to the pan over medium heat. Add the onion and cook until it softens, about 8 minutes. Don't let the butter brown. Whisk in the flour and cook for 1 minute. Slowly add a little milk, whisking until thickens then keep adding in small batches while whisking into the flour. Whisk until it thickens. Stir in the parsley, salt, pepper, nutmeg if using and carefully add the fish and shrimp. Add the peas and pour the fish and sauce into a 3-quart casserole dish. Top with the mashed potatoes and bake for 20 minutes. Remove from the oven, sprinkle the top with the breadcrumbs and Parmesan and bake for 10 more minutes. Recommended Le Creuset Heritage 4 Quart Covered Casserole Le Creuset 7-quart Stainless Steel Stockpot All Clad Stainless Saute Pan Misen Chef's Knife via Food Fanatic http://ift.tt/2i2L6MD Food Fanatic

Popcorn Factory Popcorn Copycat

Print Save Popcorn Factory Popcorn Copycat Recipe Embed Ingredients 9 rounded cups Air Popped Popcorn, divided 8 tablespoons Butter, divided half an 11 ounce bag Caramel Bits, about 19 bits 1/8 cup Cheddar Popcorn Seasoning Sea Salt Directions For the Caramel Popcorn: Preheat oven to 300°F. Place 3 rounded cups of popcorn in a large bowl and set aside. In a microwave-safe bowl, place 2 tablespoons butter, the caramel bits, and 1 tablespoon water. Microwave for 90 seconds or until the caramel is melted. Stir well until smooth. Scrape the mixture into the bowl of popcorn and stir well. If desired, add a pinch of sea salt. Pour the contents onto a baking tray lined with parchment paper. Bake the popcorn for 15 minutes, stirring occasionally. Let the popcorn cool and break into pieces. For the Buttered Popcorn: Place 3 rounded cups of popcorn in a large bowl and set aside. Melt 3 tablespoons of butter in the microwave and pour over the popcorn. Gently stir to coat the popcorn. If desired, add a generous pinch of sea salt and stir well. Pour the popcorn onto a tray to let dry about 30 minutes. For the Cheddar Popcorn: Place 3 rounded cups of popcorn in a large bowl and set aside. Melt 3 tablespoons of butter in the microwave and pour over the popcorn. Add 1/8 cup of cheddar popcorn seasoning to the popcorn. Gently stir to coat the popcorn. Pour the popcorn onto a tray to let dry about 30 minutes.  Recommended Presto Orville Redenbacher Hot Air Popcorn Popper Cuisinart Stainless Steel Mixing Bowls Demarle Silpat Non-Stick Baking Mat Le Creuset Jelly Roll Pan via Food Fanatic http://ift.tt/2zwdnTr Food Fanatic