Mad Hungry with Lucinda Scala Quinn

Recipes from Today's Show: Freezable Make-Ahead Recipes

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TODAY on MHTV at 11:30: Say goodbye to the supermarket freezer aisle. With a little planning, your freezer can be your BFF in getting dinner on the table in a flash. Today, I’m making dishes that can go straight from freezer to oven -- and when I make my version of those frozen meals, I only use the best ingredients. I'll show how to make flavor-packed chicken pocket pies, and pot sticker dumplings and profiteroles that are surprisingly easy to make at home. Cook them up when you have the time, then freeze and enjoy later. More from the show.

Get the recipes from this episode:

Pot Sticker Dumplings and Soy-Vinegar Sauce

Savory Chicken Pocket Pies

Profiteroles

Watch ''Mad Hungry with Lucinda Scala Quinn'' Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.

Comments (5)

  • There are over 400 cream cheese pastry dough recipes...which one is from todays "savory chicken pocket pie" Trying the number 284723 did not work in narrowing it down...Any suggestions ?? Thanks..

  • In the ingredient list for the pocket pie on my screen, "cream cheese pastry dough" shows up as a link. Clicking on it will bring up the recipe for the dough.

  • Cream Cheese Pastry Dough
    For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
    Mad Hungry, September 2010
    http://www.marthastewart.com/341164/cream-cheese-pastry-dough 3.6Rated72100(5)5
    Yield Makes 10 pocket pies or 1 double-crusted 10-inch pie
    Ingredients
    8 tablespoons unsalted butter, room temperature
    4 ounces cream cheese, room temperature
    1/4 cup heavy cream
    1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
    1/2 teaspoon coarse salt
    Directions
    1.Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
    2.Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
    3.Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

    © 2011 Martha Stewart Living Omnimedia. All rights reserved.

  • can I make double the amount of cream cheese dough and freeze some for next time? will it freeze well?

  • Making the potstickers right now. I realized at the last minute that I forgot to pick up bok choy at the store. I subbed in frozen brussel sprouts. My boys won't be able to tell the difference. When I told my husband the recipe was from the Mad Hungry Blog, he replied "Aw yeah!" We've really enjoyed this blog this summer. Thanks!

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