Eddie Erdmans Fine Art Photography

I am a very lucky girl to have such great roommates and neighbors.  Got invited over to Carlyle's who had decided to make meat pies after Delicious Dave generously donated some roasted beefy goodness that was leftover from one of his yummy catering gigs.  

Since I was only Carlyle's helpy helper who's job was to do the fork indents for pocket pretty-fication and the maker bacon caramel brownies (not photographed) cooked in a cast iron skillet used to fry the bacon.. this means thatI have an even less than normal outline of a recipe which is probably wrong but close enough.  

Ingredients: 

Left over roasty beef bits

fingerling potatoes 

onions

parsnip

potato

yam - I think..

flour

ice water 

butter

egg

Directions:

Make a dough from: flour, ice water, butter - I will not pretend I can make crust yet I was supposed to learn from watching Carlyle.. the demo didn't stick.  This recipe sounds similar, on my own I would probably cheat and use Pillsbury.   But I probably shouldn't say such blasphemous things.. I know it's much cheaper and more flavorful to make your own.. 

saute onions 

boil starches

smash together lightly so it's still chunky

shred roasted beef stuff 

make a light gravy from roasty beef add to shredded beef

roll out pie dough

cut out 8" diameter circles 

fill with a little bit of with beefy stuff and potato stuff 

fold in half 

then my part - make little fork indentations for pretties

brush with egg - bake till golden brown 

Photos are courtesy of Eddie Erdman's Fine Art Photography you can check him out at these websites: 

http://eddieerdmann.photoshelter.com/

http://www.flickr.com/photos/eddie923/

http://www.facebook.com/pages/Eddie-Erdmann-Fine-Art-Photography/193528634004969

http://www.etsy.com/people/400Grain

Showing off my serious fork imprinting technique

so close you can taste the butter

Carlyle's meat pies were meat-ariffic.  Thanks Carlyle!

Plated and Pretty

Oh I forgot I made a fennel salad that I can't take complete credit for because I stole the concept from Assiago a fantastic little Italian eatery in Seattle.  Seattle has some wonderful food spots that I always try visit when I'm in the area.. This joint just got added to the list of them because of this salad, which has become my go to salad for potluck type events.  

Ingredients: 

Fennel bulb

Tart apple: variety - pink lady, granny smith, pinata, etc.. 

truffle oil 

lemon 

pecorino romano  (I hearts pecorino romano)

Directions: 

very thinly slice fennel, apple and pecorino romano then drizzle truffle oil and lemon juice over ingredients.. serve.  

PS. Carlyle told me I'm forbidden from using the term foodie anymore..We are in debate as to what term is acceptable now.