• Olive Oil
  • 1 Spanish Onion
  • 2 Cloves Garlic
  • 2 Tablespoons Butter
  • 2 Carrots
  • 2 Celery Stalks
  • 1/2 KG of Stew Beef
  • 1 Tablespoon Rosemary
  • 1 Tablespoon Oregano
  • 1 Keiths Tallboy (Beer)
  • 1 Tablespoon Corn Starch
  • 1 Small Pkg Shred Cheddar
  • 1 Package of Puff Pastry
  • 1 Egg Yolk
  • Salt
  • Pepper

I called this dish Leandra’s Dark Dream to celebrate her love of Dexter (the original book being called “Darkly Dreaming Dexter”). Leandra has been absolutely AMAZING to work with and is so smart, funny, and beautiful that it’s sad to think her episode is over! Since her birthday was this week we thought we’d go a little overboard and really stage her meal as a scene from Dexter!

Be SURE to check out the gallery that will be coming soon along with a special video introduction that we’ll post as soon as it’s edited.

Happy Birthday Leandra!

In any case here were her requirements…

My current favorite dish is…

English roast dinner

Ingrediants I like…

Yorkshire puddings, roast beef, roast potatoes, gravy, vegetables

Ingrediants I dislike…

Peppers, fish, tomatoes and onions. I don’t mind the onion flavour in my food, I just hate biting into onion

Suggestions I have…

I also like shepard a pie, cottage pie, sausage rolls and a fry up breakfast. Starchy fattening ingredients! Haha

What song should I listen to when I cook for you…

Stargasm by Mastodon. There are so many creative layers to that song, it’s beautiful.



1) Chop your onions violently and start cooking them first in a large splash of olive oil to make sure they get very soft by the end of the cooking process.

2) After about 5 minutes add your chopped carrots, chopped celery, diced garlic, and butter. Cook this for another five minutes.

3) Cut your stewing beef into cubes roughly 2 cm by 2 cm so it’ll be meat pie appropriate and also cook a lot faster. Add it to your vegetables, along with rosemary, oregano , salt to taste, and pepper to taste (i suggest at least a teaspoon of pepper).

4) Cook your beef until it is completely sealed but not cooked through. Add 3/4 of a tall boy of Keiths Beer or if you can’t find that use another dark brand of beer you like.  Drink a few cans of beer at this point to get in the birthday spirit!

5) Add more water to the pot if needed just to cover the ingredients.

6) Bring to a boil then simmer covered for about 1.5 hours and stir it every 10 minutes or so.

7) Mix your cornstarch with 3 Tablespoons of warm water and slowly pour into your pot while stirring constantly. This will thicken the sauce.

8) Stir in about half your cheddar cheese until it melts in completely. Remove the pot from the heat and let cool to room temperature.

9) Roll out your puff pasty into very flat sheets. Cut it into 8 squares that are much larger than each of your ramekins.

10) Push the squares down into your ramekins all the way to the bottom and cut off any excess from each ramekin.

11) Re-roll out the excess you cut off and cut that into 8 even squares. Use another half pack if you can’t make enough to make covers for all your pies.

12) Spoon filling into the pies til it’s level with the top of each of your ramekins. Sprinkle on the rest of your cheddar cheese on the top of each.

13) Cover the filling with your puff pastry covers and pinch the edges all the way around. Brush with your egg yolk wash, and sprinkle with rubbed rosemary.

14) With your knife stab the top of each pie three times to make a scared looking face. At this time you should wrap your kitchen table entirely with saran wrap ( Dexter Style).

15) Bake your pies on the middle wrack in the oven for about 8 minutes or until golden on the top.

16) Try not to eat yourself to death.