Text 17948, 107 rader
Skriven 2007-07-13 10:45:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Ice trucks
==================
On 07-12-07 SEAN DENNIS Scribbled to DAVE DRUM about Ice trucks

SD> DD> get any  dosh. So, keep those card and letters coming in, Folks!

SD>I watched a few of those last night.  I'm suprised at what they try
SD>to hawk at those early hours, but maybe there's a reason for that. :>

According to Phineas T. Barnum there is a sucker born every minute. And 
the tagline was provided by that well-know observer of the American 
condition and curmudgeon about town - H. L. Mencken.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Liberty Cafe's Chicken Potpie
 Categories: Poultry, Pastry, Vegetables
      Yield: 4 servings
 
      1    Supermarket roasted chicken
      2 c  Yukon Gold potatoes (1/2"
           - cubes)
      2    Carrots; in 1/2" chunks (abt
           - 2 Cups)
      4 tb Butter
      1 cl Garlic; minced
     24    Yellow pearl onions
      1 c  Shelled fresh peas; blanched

MMMMM---------------------------GRAVY--------------------------------
      3 oz Butter
      6 tb Flour
      1 qt Chicken stock
           Salt and pepper

MMMMM---------------------------CRUST--------------------------------
      7 oz Puff pastry
      1    Egg yolk
    1/2 c  Heavy cream
 
  Although the cooks at this Bernal Heights restaurant roast their own
  chickens and make their own puff pastry, we suggest buying a roasted
  chicken and puff pastry from your grocery store.
  
  Pull the meat from the chicken, discarding skin and bones. Cut into
  small chunks. Set aside.
  
  Boil the potatoes in a pot of salted water until tender but not mushy.
  They should be firm enough to stand up to the final baking. Set aside
  to cool.
  
  Saute the carrots in 2 tablespoons of the butter until tender and
  slightly brown, adding the garlic during the last few minutes of
  cooking. Set aside.
  
  Drop the pearl onions into a large pot of boiling water; let boil for
  2 minutes, then drain and drop into a bowl of cold water. When the
  onions are cool enough to handle, drain and peel them. Using the same
  pan as the carrots (don't wash it), saute the onions in the remaining
  butter until caramelized. Set aside to cool.
  
  The gravy: Using the same pan (don't wash it), add the butter and
  flour to make a roux. Stir while cooking over medium heat. Cook for a
  couple of minutes until it browns slightly. Add the chicken stock.
  Cook over low to medium heat for a couple of minutes until the gravy
  thickens. Season with salt and pepper.
  
  To assemble: Preheat the oven to 375 degrees. You'll need either 4
  individual casserole dishes or bowls, or a 9 x 9-inch baking pan. Cut
  the pastry to fit the top of the dishes, then chill the dough until
  time to use. Divide chicken among the dishes. Next, add the
  vegetables, then pour the gravy over all. Cover the top with the
  pastry, pressing slightly around the edge of the dishes. Brush the
  top of the pastry with an egg wash made by whisking together the egg
  yolk and cream.
  
  Place the dishes on a baking sheet to catch any spill-overs. Bake for
  approximately 20 to 30 minutes, until the pastry is nicely browned.
  
  Serves 4
  
  * Note: Drop the peas into a pot of rapidly boiling salted water, cook
  for 1 minute, then drain and transfer to ice water to stop the
  cooking.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 21 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... No one ever went broke underestimating the taste of the American public. HL
Menken

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

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