Text 16936, 107 rader
Skriven 2008-11-27 08:32:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: eggs
================
-=> JIM WELLER wrote to BURTON FORD <=-

 JW>  sas-> This part I don't understand.  Eggs without salt?  :shudder:

 BF> It may be a Canadian thing.   I believe it has to do with extreme,
 BF> debilitating cold in places like... oh, Yellowknife for instance.

 JW> It has to do with being a 10 year old girl who's a picky eater and
 JW> suddenly anti-spice and pro-bland.

Ain't the raging hormones of puberty a grand thing? If you're not to closely
involved, that is.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Pot Pie
 Categories: Poultry, Pastry, Classic
      Yield: 4 servings
 
MMMMM-----------------------CHICKEN BROTH----------------------------
      3 lb Whole chicken
      1 ga Cool water
      2    Carrots; in 2" pieces
      2    Celery ribs; in 2" pieces
      1    Onion; halved
      1    Head garlic; halved
           Horizontally
      2    Turnips; halved
      4    Fresh thyme sprigs
      2    Fresh rosemary sprigs
      1    Bay leaf

MMMMM--------------------------POT PIE-------------------------------
    1/4 lb Unsalted butter
    1/2 c  All-purpose flour
           Sea salt & fresh black
           - pepper
      3    Carrots; in 1/2" circles
      1    Bag pearl onions *
      1    Box peas *
           Leaves from 4 fresh parsley
           - sprigs
      2    Puff pastry sheets
      1    Egg
           +=MIXED WITH=+
      3 tb Water
    1/4 c  Shredded Parmigiano-Reggiano
 
  Recipe courtesy Tyler Florence
  
  Put the chicken in a large stockpot and cover with 1 gallon
  of cool water. Add the vegetables and herbs and bring the
  pot up to a boil over medium-high heat. Skim well; then
  simmer, uncovered, for 45 minutes, skimming frequently as
  the oil rises to the surface. What we're doing here is not
  only cooking the chicken but also creating the base sauce
  for the pot pie. Remove the chicken to a platter to cool.
  
  Continue to cook down the chicken broth for another 15 min
  to condense the flavor; you should have about 8 cups when
  you're finished. Using a colander, strain the chicken broth
  into another pot and discard the solids. When the chicken
  is cool enough to handle, shred the meat and discard the
  skin and bones.
  
  Wipe out the stockpot and put it back on the stovetop over
  medium heat. Melt the butter and then whisk in the flour
  to form a paste. This is a roux, which will be a thickener.
  Now, gradually pour in 8 cups of the chicken broth, whisking
  the entire time to prevent lumps. Whisk and simmer for 10
  minutes to cook out the starchy taste of the flour and
  thicken the broth; it should look like cream of chicken
  soup. Season with salt and pepper. Fold in the shredded
  chicken, carrots, pearl onions, peas, and parsley. Stir to
  combine and turn off the heat.
  
  Preheat the oven to 350 degrees F. Lay the thawed puff pastry
  sheets on a lightly floured, cool surface. Invert individual
  crocks on the pastry sheet and, using a sharp knife, cut
  circles around the outside of the bowls, slightly larger
  than the bowl itself. Fill the crocks 3/4 of the way with
  the chicken mixture, making sure each serving has a nice
  amount of chicken, vegetables, and broth. Carefully cap each
  crock with a pastry circle, pressing the dough around the
  rim to form a seal. Lightly beat the egg with 3 tablespoons
  of water to make an egg wash and brush some on the pastry.
  Sprinkle the pastry with the Parmigiano. Set the crocks on
  a cookie sheet and transfer to the oven. Bake for 20 mins,
  until puffed and golden.
  
  * Notes: If using fresh pearl onions, blanch for 2 minutes
  in salted boiling water; then pinch the skins off - if using
  frozen, run under cool water for 2 minutes to thaw.
  
  If using fresh peas, blanch for 2 minutes in salted boiling
  water--if using frozen, run under cool water for 2 minutes
  to thaw.
  
  Meal Master Format by Dave Drum - 15 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All right! Where is the little weasel?" "Which one?" "EITHER!!!!"
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