Plowboy
somebody shut me the fark up.
- Joined
- Oct 9, 2006
- Location
- Blue Springs, MO
It is time to get back into the most delicious creations since the invention of the pie crust. I'm talking about flaky, creamy comfort food: POT PIES!!!! We've done a lot of them around here. After Christmas, I took the trimmings from my beef tenderloin and made a super rich and savory pot pie. It was so rich, because I used heavy cream and half/half, that a small slice was about all you could handle.
This time, I amp'd it up a little bit with bacon, portabella mushrooms, and asparagus. The Half and Half was replaced with 2# milk and just a bit of cream. Garlic and Bovine Bold was added to the saute. It was delicious!!!
For those who appreciate fine cookware as I do, that is an All Clad 6 Qt Copper Core Saute pan. It rocks!
This time, I amp'd it up a little bit with bacon, portabella mushrooms, and asparagus. The Half and Half was replaced with 2# milk and just a bit of cream. Garlic and Bovine Bold was added to the saute. It was delicious!!!
For those who appreciate fine cookware as I do, that is an All Clad 6 Qt Copper Core Saute pan. It rocks!