The Accidental Epicurean

I am ashamed of how long it's been since my last recipe post.  I want to take a minute to post this recipe because it a delectable way to use up that left over turkey we all have taking up space in our refrigerators.  This recipe is not my own, it's  from the Brown Hotel in Louisville where the Hot Brown recipe was created.  I modify it slightly by adding some Parmigiano Reggiono cheese and by making it into a casserole.  The Legendary Hot Brown Recipe Ingredients (Makes Two Hot Browns): 2 oz. whole butter 2 oz. all-purpose flour 16 oz. heavy cream 1/2 cup Pecorino Romano cheese, plus 1 tablespoon for garnish Salt & pepper to taste 14 oz. sliced roasted turkey breast 2 slices of Texas toast (crusts trimmed) 4 slices of crispy bacon 2 Roma tomatoes, sliced in half Paprika Parsley My version uses half and half, white bread toasted crust on, and I use 1/2 cup Parmigiano  Reggiano in addition to 1/2 cup of the Pecorino Romano cheese.  Melt butter and ad

Here in Ohio spring has forsaken us.   When we would normally be thinking about our foray into the farmers market and our grilling adventures, we are forced by nature to hold up in our homes and eat carbohydrates.   We are at the end of March and experiencing a snow storm.   So what is one to do?   Make pasta sauce.   I love homemade pasta sauce.   I think it is one of the most comforting foods and it makes excellent leftovers!   I also love Vodka Sauce; however the jarred version is very high in sodium.   I was inspired to try my own after I found out how easy it is with a friend ' s recipe .   This recipe makes enough for two dinners so before you add the penne to the pan pour half into a freezer container for a later date.   Who doesn’t like to pull some delicious homemade sauce from the freezer after a hectic day at work?   Cook your pasta, toss the salad, and dinner is on the table!   Buon Appetito!   Vodka Sauce 2 28 oz. cans of San Marzano tomatoes 1 medium onion

  When the frigid chill of winter has set in and we are no longer basking in the glow of the Christmas season we crave comfort food to get us through until the spring thaw.   Unfortunately for some of us the wish for sun and spring starts on December 26.      This creamy chicken pot pie is Sunday dinner worthy, but with a little planning it’s easy enough for a weeknight dinner.   The only do ahead I would recommend is to make the pie crust on the weekend and have it ready in the fridge.   If the thought of even attempting homemade pie crust just made you want to write this recipe off, then by all means buy some Pillsbury pie crust and have it in the fridge. Have a nice salad with it and you are ready to go.   Flaky Pie Crust 2 1/2 cups unbleached all-purpose flour 1 1/2 teaspoons sugar   1 teaspoon salt   1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes   1/2 cup chilled non hydrogenated solid vegetable shortening, cut into 1/2-inch cubes   5