Yes, that’s right, it’s Friday again… oh where does the week go? This week for French Fridays with Dorie we made Saint-Germain-des-Pres Onion Biscuits. These biscuits were as good as my sister Karen’s biscuits and that is saying alot! I sliced the onion instead of finely […]
Short Ribs Wrapped in Fig Leaves with Mission Fig Black Mole This recipe comes from: Sunset Magazine MARCH 2012 Javier Plascencia, of Misión 19 (and nine other restaurants) in Tijuana, is a leading force in the style of Mexican cooking called Baja Mediterranean. It combines Mexican cuisine […]
So we’ve all heard the one “my dog ate my homework” but in my case “my husband ate my chicken pot pies!” Yes, that’s right…he thought I had taken a picture of them! I was using the left-over chicken from the dish I made for my online cooking club, French Friday’s With Dorie. Here are some pictures of the M. Jacques Armagnac Chicken that we made for our Friday club. Tomorrow I will be making a cake for our club ~ yum!
Note to self…buy a big packet of post-its to put on food in fridge…”PETER DO NOT EAT!”
Chicken, Shitake Mushroom and Edamame Pot Pie
¼ cup margarine or butter
1/3 cup all-purpose flour
10 1/2 oz of condensed chicken broth
¾ cup milk
2 cups cubed cooked chicken or turkey
1/3 cup chopped onion
1 cup of Shitake mushroom roughly chopped.
1 cup frozen edamame
1 cup peeled and sliced carrots
2 cups of all-purpose
½ cup whole-wheat flour
1 teaspoon kosher salt
1 tablespoon sugar
2 sticks (8 oz.) cold butter cubed into 1 inch pieces
½ teaspoon white vinegar
1/2 cup ice water
To assemble dough
Pinch of salt
For the pie dough:
1. In the bowl of a food processor, combine dry ingredients. While pressing the pulse button on and off, slowly add cold butter and mix until you see lumps the size of broken walnut pieces. Combine water and vinegar and slowly add to flour/butter mixture pulsing on and off just until dough comes together. The dough should be moist and hold together, but not sticky.
2. Remove from the bowl and divide dough into two pieces. Wrap dough in plastic wrap and flatten into a thick disc. Chill for at least 2 hours or overnight.
1. Remove pie dough from refrigerator. Lightly dust work surface with flour. Roll dough to ¼ inch thickness and working quickly, cut –out using ramekins as your guide for size. Keep ramekin cut-outs cold until ready for use.
1. Heat oven to 350°F. Grease 8 (10-oz) ramekins, custard cups.
2. In a large sauté pan, melt about 2 tablespoons of butter; add onions, carrots, mushroom. When the onions have wilted, then add the edamame and cook until de-thawed. Remove all ingredients from the sauté pan and set aside.
In the same sauté pan melt ¼ cup of butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, and sautéed onion, mushrooms, edamame and carrots; cook until hot and bubbly. Spoon the filling evenly into ramekins.
3. Remove pie dough from refrigerator. Lightly dust work surface with flour. Roll dough to ¼ inch thickness and working quickly, cut –out using ramekins as your guide for size. Keep ramekin cut-outs cold until ready for use. Whisk egg and salt together, set aside.
4. Take a pastry brush and brush outside upper top of ramekins with egg mixture to make dough adhere. Place pie dough cut-out on top of filled ramekins and gently press the sides to make sure dough is adhering to sides. Brush egg mixture on the top of the pie dough tops.
5. Bake 17 to 20 minutes or until the pie crusts are golden brown.
For a nice flavor twist, add 1 tablespoon chopped fresh thyme or rosemary leaves to the chicken mixture. Then garnish each little pie with a sprig of fresh thyme or rosemary.
Peter’s Wine Pick: Caretaker Pinot Noir