Episode 010 - Amy Lee, Heather Marie Annis & Squash and Braised Leek Pie

Photo by Chris DePaul

Photo by Chris DePaul

Clowns and actors Amy Lee and Heather Marie Annis of Morro & Jasp eat squash and braised leek pie then talk about the culture and fear of clowns and the power of food bringing people together. 


Recipe: Squash and Braised Leek Pie

Serves: 4
Total time: 1 hour (active time 45 minutes)

Acorn Squash

1 large acorn squash, poked with a fork about 20 times around the squash
1/3 cup butter
1 clove garlic, minced
1 tbsp apple cider vinegar
1 tbsp chili paste (to taste)
Salt and pepper

Microwave forkholed squash on high for 5 minutes. Let cool for a few minutes and then microwave again for another 5 minutes. Cut open, scoop out flesh, and cut squash into bite size pieces. Mix warm squash with butter, minced garlic, chili paste, apple cider vinegar, salt and pepper. Set aside until puff pastry has finished baking in the oven.

Braised Leeks

1 bunch of leeks (typically 3 leeks)
3 tbsp butter
1 cup white wine
Enough vegetable or chicken stock that immerses your leeks fully
4 sprigs fresh thyme
1 clove garlic, roughly chopped
Salt and pepper

Preheat pan or pot to medium/medium high heat. Add butter and sear leaks for ~5 minutes. Season with salt and pepper. Once lightly browned, deglaze pan with white wine and let reduce for a couple of minutes. Add enough stock so that it covers your leeks, bring heat up so that it comes to a boil, and then set heat to low so it can simmer for another 15 minutes, covered. Once simmering add your thyme and chopped garlic. Leeks should be fork tender when done.

Green Salad with Pesto Yogurt Dressing

1 heart of green leaf lettuce, cut into wedges, washed and dried thoroughly
¼ cup fresh parsley (packed)
¼ cup arugula (packed)
2 tbsp olive oil
1 tbsp almonds
4 tbsp yogurt
Juice of ½ lemon
1/2 tbsp honey
Salt and pepper
Water (optional)

Once lettuce is washed and drying out, puree all remaining ingredients together. If dressing seems too thick, simply add small amounts of water until you get the right consistency. Toss large hearts of lettuce in the dressing when

Puff Pastry

1 package of PC puff pastry (comes with 2 pre-rolled sheets, use both)
2 tbsp melted butter for brushing puff pastry
Thaw frozen puff pastry overnight or according to directions. Preheat oven to 400oF. and when oven has preheated, remove both rolls of pastry from the fridge. Working quickly, cut out 8” rounds using a pot lid or bowl. Place the two rounds onto a large, lightly oiled baking sheet, brush with melted butter, and bake for ~15 minutes or until golden brown.

Once puff pastry has finished baking, remove from oven and place on a cutting board. Place squash mixture over the pastry, top with diced braised leeks, and spoon over some of the braising liquid from your leeks if desired. This was a vegetarian dish, but if you wanted dice up some chorizo, crisp it up and use as a garnish for the pie (as seen in photo).

Quick Christie Questions

What is your favourite place in Toronto?
The Wren

What is your favourite restaurant?
The Wren, Rooster Coffee House, Red Rocket Coffee, Pizzeria Libretto, Woodlot RestaurantGuu Izakaya

Favourite people to follow on Twitter?
Morro & Jasp

About Back of the House

Back of the House is a comedy and food podcast in Toronto. Host Mike Christie invites comics and entertainers over for a meal that has special significance in the guest's life and they discuss food, comedy, urbanism, and whatever's irking them in the moment. Remember, this is water and some are lakes. 

Amy Lee and Heather Annis.  Photo by Chris DePaul. 

Amy Lee and Heather Annis. Photo by Chris DePaul.