We sometimes need Italian Seasoning for our pastas and such, so if you don’t happen to have any on hand, you can always make a batch of your own using herbs and spices you might already have in your pantry.
This recipe is based on Emeril’s Italian Essence recipe, and used when making Sausage Meatballs with Gravy. As with any spice mix containing onion or garlic powder, which does not keep well at room temperature in this hot, humid Malaysian weather, I always keep this spice mix in the freezer. This should keep it from masuk angin and clumping up.Read More
When I first started cooking I basically had one go-to chef for most recipes I wanted to try – Emeril Lagasse. In the beginning I focused more on so-called Western dishes – pies, pasta, and casseroles – and one of my earliest attempts on pies was this steak and mushroom pie.
Last time I followed the recipe to a T (non-alcoholic ingredient substitutes aside), but this time, with more experience I’ve given it my own spin and also used my Philips electric pressure cooker to ensure the meat is tender and succulent.
Be sure to use a deep dish pie pan for this, as there is a lot of filling. The crust is wonderfully crispy, and its buttery aroma will fill your kitchen as the pie bakes in the oven. The tender beef and crispy beef breakfast strips is super hearty, perfect when paired with crusty country bread. Enjoy!Read More
I use this buttery crust for my Steak and Mushroom Pie. One recipe is enough to top one 9-inch round pie. Be patient when rolling it out; at about 1/8-inch thickness there is definitely enough dough for your pie. I recommend rolling the dough out onto a very well dusted, thin, flexible cutting board. You can then flip the board over and gently peel the dough off onto your pie.
The most rewarding moment will be when you hear the beautiful crunch of the freshly baked crust, as you cut into it. Yum!Read More