Almost the moment our November issue hit the streets and the internet, we received raves about the scrumptious-looking cover and all the wonderful recipes and other content inside. It's so nice to hear that, because the November issue was certainly one of our most challenging due to Hurricane Matthew. The copy for the "Hold the Pumpkin" pie feature was being written quite literally while I was packing up to evacuate.
We made earlier deadlines for ourselves because our Art Director is in New York, and we wanted to make sure she had everything and could be working on layout if/when we lost electricity and/or internet service. So, we were following the news, fielding phone calls, trying to keep people informed, preparing our homes for a hurricane and ourselves for evacuation when normally we are focused on creating content. Yes, we take our duty to our clients to get the magazine out on time pretty seriously.
And over the next week, we found ourselves using smart phones as hot spots for internet and a lifeline of communication to keep the process moving and fill the pages, as we worked from various locations away from home in conditions that aren't always conducive to putting together a magazine. So, hearing this wonderful praise and positive feedback from our marketing consultants was wonderful. However, one common question arose: where was the recipe for the pot pies on the cover?!
No, we didn't "forget" to include that recipe or cut it out due to space. We never HAD a recipe to go with that photo. As a lifestyle magazine (and not a "foodie" publication, per se), attractive photos are a primary draw for us and if a photo illustrates a concept or theme in the story or issue, we'll use it without thinking twice about the fact that there's no specific correlation. It never occurred to us that when we used that gorgeous shot of puff pastry topped ramekins on the cover that people would actually search for a recipe in our pages to go with it. Silly us.
So, today, as we were closing out work on the December issue, one of our staff members shared again what a great response she's gotten to the November issue, and she asked if we had a recipe for that cover photo because she'd like to have it and knew some readers would too. Okay...if there's a picture, surely there MUST be a recipe out there. So, I searched the internet, and did indeed find a recipe that corresponds with the dish on our November cover. (Hat tip to 12 Tomatoes.) Thank YOU, dear readers, for proving you really do actually READ and appreciate our magazine and for the fantastic feedback about the November issue. This one's for you:
Mushroom Pot Pies (makes 4-5 individual pies)
Ingredients:
2 Tbsp, olive oil
1 1/2 lbs, cremini or button mushrooms, halved (or quartered, if large)
4 carrots, chopped
3 celery stalks, chopped
1 medium onion, chopped
1/2 Tbsp. fresh thyme
1/3 c. all-purpose flour, plus extra for floured surface
1 c. vegetable broth
1/2 c. peas
1 sheet puff pastry, thawed
1 egg
1/2 tsp. salt
1/4 tsp. pepper
Directions:
Preheat oven to 400 degrees. Place pastry on a floured surface and put individual dishes on pastry, to use as a stencil. Cut a circle 1/2" wider than top of the dish. Line a baking sheet with parchment paper, and place circles on sheet, cut vents into circles and refrigerate until ready to use. (For a large pot pie, use an 8×8 baking and cut sheet of puff pastry accordingly.) Heat oil in large skillet over medium-high heat. Add mushrooms, carrots, celery, onions, thyme, salt and pepper. Cook and stir occasionally until vegetables start to get tender (about 12 to 15 min.). Add flour to skillet and cook, while constantly stirring, for about 30 seconds. Add broth and peas to mixture and bring everything to a boil. Pour mixture into dishes, dividing evenly. Place puff pastry circles on top of each dish, pressing the edges to seal the pastry. Beat egg and brush on top of crusts. Place the dishes on a rimmed baking sheet and bake for 25 minutes, or until crust is golden brown. Enjoy!
