[1] Breakfast pot pie, with breakfast fillings and a buttermilk biscuit crust (photos #1, #2, #3 copyright Hungry Couple NYC | Idaho Potato Commission).

[2] We can’t wait to eat this!

[3] Drizzle some honey on the biscuits, breakfast-style.

[4] Pass a jar of honey to drizzle over the biscuits (photo © National Honey Board).

[5] We added this optional “fully loaded potato’ garnish: chopped chives. Serve it in a bowl so people can help themselves (photo © Away To Garden).

[6] A beef pot pie (photo © Betty Crocker).

[7] Shepherd’s pie with a piped mashed potato topping. You can top it with regular mashed potatoes, spread over the top with a spatula (photo © Food Fanatic).

[8] Vegetarian pot pie. You can make it vegan by using almond milk (photo © Almond Breeze).

Pot pie is viewed as a comfort food by many people.

Modern pot pie (think 17th century and beyond) was a type of meat pie with a top pie crust and sometimes a bottom pie crust, made with flaky pastry.

It could (and still can) be prepared in a skillet on the stove, or a baking dish in the oven. There’s even a mountain pie, cooked over a campfire.

In the U.S., chicken and beef are the most popular, with vegetarian and vegan pot pies claiming their place (and are called “shepherdless pie”). Turkey sometimes substitutes for chicken.

 
In the South, some people make a distinction between chicken pie and chicken pot pie. The former, also known as chicken and pastry, is a savory version of a fruit pie or cobbler. It may have a pie crust or a cobbler top, as with the recipe below.

There’s more chicken than vegetables. Some recipes have very few, or no, vegetables (source).

The history of pot pie is below.
 
 
RECIPE: FULLY LOADED BREAKFAST POT PIE

This recipe, developed by Anita of Hungry Couple NYC for the Idaho Potato Commission. You can read her full post here.

Anita made her crowd-pleasing breakfast casserole with, with eggs and the ingredients of a loaded baked potato: potatoes, eggs, bacon and cheese.

Instead of a pie crust, she tops the pot pie with buttermilk biscuits (technically, this makes it a cobbler instead of a pie).

You can save time by purchasing a tube of refrigerator buttermilk biscuits.

The recipe can be a special-occasion breakfast or brunch. Mother’s Day and Father’s Day are coming up!

A tip from Anita: Makes the recipe the night before but doe’t bake it yet. Cover it in plastic wrap, stick it in the fridge and bake it in the morning (it’s best to let it come to room temperature before baking).

Ingredients

For The Filling

 
For The Buttermilk Biscuits

 
Preparation

1. PREHEAT the oven to 400°F.

2. PLACE the slices of bacon on a baking sheet lined with parchment paper and cook in the oven for 20 to 25 minutes or until crisp. Drain on a paper towel but leave the oven on.
While the bacon is cooking, …

3. ADD the butter, onion and bell pepper to a large skillet and sauté for 10 to 15 minutes or until softened. Cool for a few minutes.

4. MAKE the biscuits by combining the flour, baking powder, salt and baking soda in a large bowl. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs. If the butter becomes warm, place the bowl in the fridge for a few minutes to firm up.

5. STIR in the buttermilk and turn the dough out onto a floured surface. Knead just until it’s no longer sticky. Then fold it onto itself, roll it back out and repeat 4 times.
Pat it out to about 3/4″ thick and, using a 2-1/2″ pastry cutter, cut out rounds. Re-roll the scraps and continue. You should end up with about 10 biscuit rounds.

6. PEEL the potatoes and grate on the large side of a box grater. You can also shred them in a food processor. Butter the bottom of a baking dish (this recipe used a 14″ dish) and add the potatoes.

7. WHISK the eggs, salt and onion mixture together and pour over the potatoes. Crumble the cooked bacon and spread over the egg mixture. Sprinkle the cheese over the bacon.

8. TOP with the biscuit rounds, brush them with the cream and bake for 25 to 30 minutes or until the biscuits are a light golden brown.
 

THE HISTORY OF POT PIE

Pot pie is believed to have originated in Greece. The Greeks cooked meats mixed with other ingredients in open pastry shells, called artocreas.

Before there were baking pans, meats were cooked in a dough shell called a coffyn because of its rectangular coffin shape. The dough was laden with salt and not for eating. It was just a vessel cook the pie. Metal cake and pie pans didn’t come onto the scene until the 17th century.

Pastry was further developed in the Middle East. It was brought to Mediterranean Europe by the Muslims in the 7th century.

Another leap forward occurred in the 11th century, when Crusaders brought phyllo dough back to Northern Europe (the First Crusade was 1096 to 1099).

Greek and Roman pastry did not progress further because both cultures used oil, which can’t create a stiff pastry. In medieval Northern Europe, the traditional use of lard and butter instead of oil for cooking hastened the development of other pastry types.

Pies crusts developed, and the stiff pie pastry was used to provide a casing for various fillings. Pyes (pies), still predominantly meat, appeared in England as early as the 12th century, cooked in a coffyn.

According to Smithsonian magazine, cooks from the Roman Empire era would sometimes make pot pies with a living bird that would burst through the pie shell when cut and fly out. Surprise! While this would scare any unsuspecting diner, this active meal was still prepared in 16th century England.

The metal pie pan developed, and meat pies stretched leftover meat scraps by baking them in a pie plate with vegetables. In early cookbooks, shepherd’s pie was a created to use leftover roasted meat of any kind, and both the top and bottom crusts were made from mashed potatoes: The pie (pye) pan was lined with mashed potatoes on the bottom and sides as well as the top.

The pot pie came to America with colonists.

Fast forward a few centuries: In 1951, the first frozen pot pie was created by the C.A. Swanson company and was made with chicken.

And the rest is comfort food history!

April 22nd is the 50th anniversary of Earth Day, the birth of the modern environmental movement.

Earth Day reminds people about the worrisome state of our planet, and what each of us can do to help.

Earth day reminds companies and individuals to do what they can for a clean environment, and fight the ravages of climate change.

On previous Earth Days, we’ve written about the small steps you can take, such as carrying a reusable water bottle and buying organic food. See them below.
 
 
YOU CAN HELP BY UPCYCLING YOUR FOOD

Minimizing your food waste is another way you can help. Many people do this by composting.

But you can upcycle food like chef advocats are doing, using the trimmings that would have been thrown away—carrot peels and tops, for example—to make other food.

 
Here are more ideas.

Check out the recipe below to turn leafy carrot tops into carrot top pesto.
 
 
HOW MANUFACTURERS UPCYCLE FOOD

As individuals, we can do just so much. But instead of letting good food go to waste, more growers and manufacturers are finding ways to transform them into tasty upcycled products.

For example:

 
 
WHY UPCYCLING FOOD IS IMPORTANT

Recycling food introduces us to two new terms:

 
In the U.S., 52 million tons of unwanted or unused food ends up in landfills annually, according to ReFed.

The United States is the global leader in food waste, with Americans discarding nearly 40 million tons of food every year.

 
From the freshwater used to grow the crops that become food waste, to the excess greenhouse gasses caused by producing food and landfills, food waste heavily impacts our environment.

Trying to upcycle your food trimmings is one thing that you should do even one thing to help the environment,

Here’s an easy recipe to start you off on upcycling food.
 
 
RECIPE: UPCYCLED CARROT TOP PESTO

Prep time is just 10 minutes.

Ingredients For 1.5 Cups

 
Preparation:

1. COMBINE the carrot tops, spinach, chives, garlic, lemon juice, olive oil, salt and pepper to a food processor.  Pulse until the greens are finely chopped.  

2. ADD the pine nuts and pulse until the consistency is to your liking.  

3. TASTE and adjust the seasonings as desired. Add more lemon juice or olive oil for a runnier pesto.  

4. TRANSFER to a serving dish and serve with crackers.
 

MORE WAYS YOU CAN SUPPORT EARTH DAY

[1] Carrot top pesto made from carrot tops, which are usually discarded. The recipe is below (photo © Simple Mills).

[2] Serve the pesto with pita chips from Simple Mills. This is one of three flavors of Simple Mills Pita Crackers.

[3] Most people cut and toss the carrot tops (photo © Good Eggs).

[4] Add some baby spinach to the pesto (photo © Good Eggs).

[5] Chop some scallions (photo © Burpee).

[6] A bit of garlic enhances any pesto (photo Domain Image).

[7] Classic pesto uses pine nuts, and so does our carrot top pesto (photo © Good Eggs).

*Farmers markets sellers often give these away, since buyers ask them to cut the tops off before they put them in their bags.
  

America wastes enough food each year to feed a hungry country: 63 million tons of it, from the field to processing plant to stores to homes.

Every year, American consumers, businesses and farms spends $218 billion a year on food that is thrown away. It’s food that is unharvested or unsold.

 
Throwing away food like this it’s a waste of money and environmentally unfriendly.

More depressing data:

 
(Source: ReFED)

Nonprofit and foundations have developed solutions to limit the waste. How long they will take to filter down through the supply change is another issue, since there is no federal mandate to do so.

One small thing we can do, as consumers, is to buy ugly produce wherever you find it.

That’s not likely to be in grocery stores, but sometimes in farmers markets and delivery services.

Three delivery services that sell slightly ugly (not grossly misshapen) organic produce are:

 
They operate like a CSA, sending you a box of assorted fruits and vegetables each month, based on seasonality.

The produce they select is only slightly imperfect, per the criteria below. You may not even notice that there’s something a bit off; but grocery store produce managers do.

For sure, after you slice and dice, no one will notice; and they taste just as delicious (maybe even better!).
 
 
UGLY PRODUCE

Ugly produce is that which goes into the landfill. It tastes just like other produce, but is misshapen, too small, or otherwise unappealing to grocers and consumers.

Grocery stores have a very high standard of aesthetic look for their produce.

It’s a sad fact that in the U.S., many fruits and vegetables are chosen for their beauty rather than their taste. But that’s what consumers want to buy.

Why throw away perfectly good produce just because it doesn’t meet arbitrary aesthetic criteria?

One in five fruits and vegetables go to waste for the most superficial reasons:

 
Perhaps it’s better to call them “imperfect produce.”

Discarded produce can also include some non-beauty issues like:

 
The ugly produce delivery services rescue this produce and deliver it to your door.

Every delivery helps to save at least 10 pounds of food from going to waste, along with all the resources (water, oil, GHGs) used to grow it (source).
 
 
TRY SOME

Try a box of ugly produce for yourself; send a subscription as a gift for your favorite cook.

“Imperfect” produce is also cheaper. Check out:

[1] A “blip” makes the tomato ugly, but just as delicious as a blipless one (photo © Imperfect Foods).

[2] A box of slightly imperfect produce from Hungry Harvest.

[3] The “real” ugly produce. Funny looks don’t impact the flavor (photo © UC Davis)

[4] This onion has three cores instead of one (photo © Imperfect Foods).

[5] Sometimes the flesh of a fruit or vegetable is “splotchy” (photo © Imperfect Foods).

Just put your name on the waiting list and you’ll be contacted as soon as the quarantine is over.

[1] Mix the tartare, spoon it into the center of a romaine leaf, roll and enjoy (photo © Ardor Restaurant | Los Angeles).

[2] Sashimi-grade tuna loin (photo © Sea Delight).

[3] Look for baby romaine. You want something smaller than the large romaine leaves (photo © Good Eggs).

[4] Quail eggs (photo © To Table, a great resource for premium, hard-to-find ingredients).

[5] Anchovies. Use a quality brand or they may taste fishy. These are Agostino Recca, available on Amazon and elsewhere (photo © Vital Choice).

[6] Dijon mustard has the best flavor for a vinaigrette or dressing (photo © Maille).

We have a happy day whenever we discover a new and creative food preparation.

This one (photo #1), from Chef John Fraser of Ardor restaurant in Los Angeles, is a winner.

Chef Fraser does a mash-up of Korean barbecue and tuna tartare.
 
 
WHAT IS KOREAN BARBECUE

If you haven’t had Korean barbecue (BBQ), try to find it in your area—or come to New York City: We have tons of it!

Korean barbecue consists of thin slices of charcoal-grilled meat, served with a variety of condiments like ssamjang, a spicy paste of doenjang (Korean fermented soybean paste) mixed with gochujang (hot sauce/paste).

Place some paste on a romaine leaf, add the grilled meat, and roll it up burrito-style.

There are also side dishes, which you can eat from the bowl. Or, wrap some in the lettuce leaf with the meat.

A good restaurant serves at least five side dishes, called banchan.

Banchan can be anything the chef wants to serve, but typically consist of scallion salad, kimchi and pickled vegetables: cucumbers, daikon radish, peppers and other delight, like bean sprouts tossed with a bit sesame oil and garnished with toasted sesame seeds.

Banchan

Korean barbecue is low in calories, high in flavor, and one of our favorite foods.
 
 
MAKING KOREAN-FUSION TARTARE

RECIPE #1: KOREAN FUSION TARTARE

Make the tartare as a first course. Serve with saké, beer, white wine, green tea (especially houjicha) or Korean barley tea (boricha)—which is what you’d get at the restaurant.

Ingredients

 
Preparation
 
1. MAKE the optional banchan: anchovies (if you don’t make the anchovy mustard) scallion salad, marinated cucumbers, radish, etc. Let the marinated vegetables sit overnight.

 
2. CHOP the fish finely, from sushi-grade tuna or salmon. You want very small pieces (see photo #1).

3. PLACE the tartare in a bowl and add a cracked quail egg in the center. Top the tartare with the capers, chives, olives. Serve the anchovy mustard† on the side.
 
 
RECIPE #2: ANCHOVY MUSTARD

In addition to mixing some into the tartare, you can also use this dressing with green salads, fish, pork chops, grilled romaine, add it to a pan sauce, etc.

If you don’t like anchovies, try this lime vinaigrette or simple a simple sesame vinaigrette with 2 parts olive oil, 1 part dark sesame oil, and 2 parts rice vinegar.

Ingredients

 
Preparation

1. USE a mortar and pestle to make a paste of the garlic. Add a pinch of salt. If you don and have a mortar and pestle, use the flat side of a knife.

2. WHISK together in a small bowl the garlic paste, anchovies, mustard and lemon juice. Slowly whisk in the oil until combined. Less oil creates a paste as in the photo. More oil makes a pourable dressing.

3. TASTE and season with salt and pepper, and more lemon juice as desired (or use the zest).
 
 
________________

*Look for baby romaine, or use the smaller center leaves of a regular head. Smaller leaves are the right size for tartare.

†Mustard and anchovies are ingredients in a classic tartare.
 

Dalgona coffee is the newest coffee craze.

Named after a South Korean honeycomb candy with a spongy texture and a similar list of ingredients, it’s pillowy, like the candy.

It went viral in the U.S. last month when a TikTok user posted some how-to videos.

You can now find photos of it on Facebook, Instagram, TikTok, Twitter, and YouTube.

You can read about it on CNET, MarketWatch, and other news sources.

So: What is Dalgona coffee?

The recipe is a mixture of equal parts instant coffee or instant espresso, sugar and hot water. The mixture is beaten until it reaches a creamy peanut butter-like consistency.

Finally, it’s spooned over a glass of milk on the rocks. You can also make a hot version.

Dalgona coffee is also called whipped coffee. Some people have called it a reverse latte: plain milk on the bottom and whipped coffee on top.
 
 
RECIPE: DALGONA COFFEE

This recipe is for a cold drink. To serve it hot, heat the milk (we do 2:30 – 2:45 minutes in the microwave) and omit the ice cubes.

You can order instant espresso powder online from DeLallo. The powder has numerous other uses, below.

Ingredients Per Glass

 
Preparation

1. COMBINE the instant espresso, sugar and boiling water in a mixing bowl.

2. USING a hand or stand mixer, whip the mixture until it becomes light and fluffy, about 5 minutes. You can use a wire whisk, but it’s quite a workout.

3. POUR pour the milk over ice in a tall drinking glass. Add the whipped coffee to the glass. Garnish as desired.

4. SERVE. Some people like to eat the topping with a spoon; others like to mix the top with the milk into a frothy drink.
 
 
> CHECK OUT THE DIFFERENT TYPES OF ESPRESSO
IN OUR ESPRESSO GLOSSARY <

[1] Dalgona coffee: frothy whipped coffee over plain milk (photo © DeLallo)

[2] Get the instant espresso powder here.

[3] Spoon straws combine a spoon and a straw, for frozen drinks, milkshake, smoothies and more. Get them on Amazon.

Instant espresso powder is brewed espresso that is then dried and processed into granules. It easily dissolves in liquids and mixes into baking and other recipes (see ideas below).

In baked goods and most other recipes, it adds flavor without leaving a coffee taste.

NOTE: Don’t substitute instant coffee for espresso powder. The espresso powder is a stronger, richer and more concentrated.

Recipes:

 
(Source)