I have been horrible about writing on here! Mostly because I'm trying to do fewer personal tasks on the computers at work and by the time I get home I'm too tired. Excuses, excuses. I've really cut back on cooking lately and am frequently using the crock pot. It saves me an hour to an hour and a half each night prepping and cooking dinner. Then I can go to bed earlier and get up early to go to the gym! But I've missed cooking quite a bit. Even when I'm tired after a long day at work I am so content when I'm chopping veggies, stirring something on the stove, or especially taste-testing a dish!
Last week when I was up in Portland visiting my parents, my dad and I were trying to figure out where to go for lunch. I suggested the Horse Brass Pub, although I actually meant the Knob Hill Pub. I had never been to the Horse Brass Pub, but had heard my dad mention it every once in a while. He hadn't been there since the '70's and thought that it was a great idea, so we ventured over to the east side of Portland to try it out. The place still gets great reviews and we found out why! The moment we walked in, my dad exclaimed, "Welcome to England!" And he wasn't joking. Total British pub atmosphere! The low lighting, wood beams, long bar, photos and posters of different beers companies and bands that looked like antiques, but might have just been on the wall for 30-40 years. Dart boards lined one of the back walls and my dad informed me that they still have big dart competitions there. The owner was actually sitting at the bar. My dad hadn't seen the guy in 30 years and said he looks pretty much the same, except his long brown hair and beard are now grey. We each got an Ice Pick Ale, which was a somewhat lighter IPA: perfect for lunch! The menu was pure British food: pot pies, bangers 'n mash, fish 'n chips, and some other dishes I didn't recognize. We stuck with the pot pies; My dad got a beef and mushroom pie and I got the chicken. DELICIOUS. They were probably about 5" in diameter and were super filling. You could tell this was the real deal. It was such a great atmosphere and I can't wait to go back again!
The March issue of Food Network Magazine had a recipe for Cheese-Potato Slab Pie. Upon glancing at the photo of the pie, you immediately feel the drool kicking in. After last week's chicken pot pie, I was so ready to tackle this. Definitely a weekend meal though. The prep goes quite quickly; the dough is mixed in the food processor earlier in the day and I used my mandolin slicer for the veggies and apples. The time factor comes in when you go to assemble the pie. You put everything together, then refrigerate it for 30 minutes, bake it for an hour, then let it sit for another half hour. This is really worth it though. I only had an 8" round pie dish, which wasn't quite wide enough or deep enough, but I made due. The recipe calls for an 8" square dish.
Cheese-Potato Slab Pie
Active cook time: 1 hour Total: 2 hrs 30 min (plus chilling)
Serves: 8
For the Crust:
3 1/2 cups all-purpose flour, plus more for dusting
1 Tbsp sugar 1 tsp fine salt
3 sticks unsalted butter, cubed (keep cold in freezer)
1 Tbsp white or apple cider vinegar (I liked the apple)
For the Filling:
4 Tbsp extra-virgin olive oil
1 large onion, thinly sliced
Kosher salt
4 large red-skinned potatoes (1.5 lbs), unpeeled
2 gala apples, unpeeled
2 sprigs fresh thyme, leaves stripped
Freshly ground black pepper
3 Tbsp breadcrumbs (eyeball it)
5 oz. mortadella or ham, thinly sliced
10 oz. white cheddar cheese, shredded
Heavy cream for brushing (I used melted butter)
1. Make the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick butter and pulse until combined. Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesn't hold its shape, add up to 2 Tbsp ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days.
2. Make the filling: Heat 2 Tbsp olive oil in a skillet over medium heat. Add the onion and cook until slightly brown, 5-7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 Tbsp olive oil, and salt and pepper to taste. 
3. Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick. Transfer to prepared dish, tucking the dough into the edges and corners; don't trim the overhang. Sprinkle the breadcrumbs over the dough and add the onion. Lay the mortadella/ham on top, then sprinkle with about one-third of the cheese. Layer half of the potatoes and apples on top in a single layer, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples and cheese. 
4. Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat oven to 425-degrees. 
5. Bake pie until golden brown, about 30 minutes. Reduce the temperature to 400, brush with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice. 
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