CHRS: CP850 2   
   MSGID: 1:18/200@fidonet 6695bef9   
   PID: MBSE-BBS 1.1.7 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.7 (Linux-x86_64)   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Curried Shellfish Pot Pie   
    Categories: Seafood, Main dish   
         Yield: 8 Servings   
       
         6 tb Unsalted butter   
       1/2 c  Unbleached all-purpose flour   
         1 c  Clam broth   
       3/4 c  Dry sherry   
         1 c  Light cream or milk   
         1 tb Lemon juice   
         3 tb Freshly grated ginger   
         3 lg Garlic cloves   
              - peeled and crushed   
         2 tb Curry powder (hot or mild)   
       1/8 ts Ground red pepper   
              Salt   
              Freshly ground black pepper   
       1/2 c  Chopped flat-leaf parsley   
       1/2    Meat from a 1 1/4 lb lobster   
              - steamed or boiled   
              - 5 minutes to loosen,   
              - then removed and chopped   
     1 1/2 lb Large shrimp   
              - peeled and deveined   
       3/4 lb Young carrots; scraped,   
              - trimmed, cut into   
              - 2-in lengths, blanched   
              - for 2 minutes   
         4 oz Shiitake mushrooms   
              - stems removed   
              - and cut into thick slices   
         1 c  Slivered almonds; toasted   
        10 oz Frozen "petite" peas   
              - defrosted   
        16 oz Frozen pearl onions   
              - defrosted   
         1 lb All-butter puff pastry   
              - defrosted in the   
              - refrigerator if frozen   
         1    Egg; mixed with   
         1 tb -Water, for egg wash   
       
     PREHEAT OVEN TO 425F. Invert a 3-quart oval or rectangular casserole,   
     preferably earthenware or porcelain, onto a piece of parchment or   
     waxed paper. Trace the shape, adding a 1-inch border all around, then   
     cut it out. In a large heavy skillet, heat the butter over medium   
     high heat until it foams. Whisk in the flour, adjust the heat to   
     medium low, and continue cooking until the flour is light-cream   
     colored, about 2 minutes. Stir in the clam broth, sherry, cream and   
     lemon juice. Adjust the heat to medium high, and slowly bring the   
     mixture to a boil, stirring constantly. Cook 30 seconds longer. It   
     will be quite thick. Remove the pan from the heat. Stir in the   
     ginger, garlic, curry powder, red pepper, salt and black pepper. Let   
     the mixture cook slightly, then fold in the parsley, lobster, shrimp,   
     carrots, mushrooms, almonds, peas and onions. Scrape the filling into   
     the casserole. On a slightly floured work space, roll the puff pastry   
     to a thickness of 1/4 inch. Cut it out, using the paper template. In   
     the center of the pastry, cut out an air hole about 1/2 inch in   
     diameter. Place the pastry over the casserole, pressing it down on   
     the sides to seal. Cut the remaining pastry into strips or shapes and   
     decorate the top of the pot pie. (This dish may be prepared ahead to   
     this point, covered and refrigerated up to 1 day.) Brush the top with   
     the egg wash. To help prevent the liquid from boiling over onto the   
     crust, make a steam vent by rolling a 3-inch strip of heavy aluminum   
     foil width-wise around a wooden spoon handle. Insert it gently into   
     the hole. Remove spoon, leaving foil in place. Place the casserole on   
     a cookie sheet and transfer it to the middle of the oven. Bake for 20   
     minutes, then reduce heat to 375F and continue baking for 20-to-25   
     minutes longer, or until the pastry is puffed and rich golden brown.   
     Remove the pan, let it rest with the vent inside for 15-to-20 minutes   
     to keep the crust from becoming soggy.   
        
     From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini   
       
   MMMMM   
      
   -- Sean   
      
   ... "Room service is great if you want to pay $500 for a club sandwich." D    
   Rickl   
   --- MultiMail/Linux   
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