Text 18602, 124 rader
Skriven 2008-12-28 15:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Meat pie
====================
-=> Quoting Burton Ford to Dave Sacerdote <=-

 sas-> I love tourtiere; my mom bakes about twenty of them
 sas-> One of her regulars brought her his mamere's tourtiere recipe 

 BF> What a tasty story.  I loooove meat pies!

 BF> Any chance of the recipe?

If he can't find his special family one I could send a couple of
good ones. His is the potato variant, no bread or cracker crumbs.
The key is ground pork plus cloves. Everything else is family or
regional specific.

(I hope he does find his; I want to add it to my collection.)

 BF> I might be able to make the tourtiere,
 BF> using a ready made pie crust. [horrors!]

It's as easy as pie. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: A-Train's Chicken Pot Pie
Categories: Chicken, Pies
  Servings: 4

      1    recipe pie crust
      2    cooked chicken breasts or
           thighs (boneless) or
           leftover chicken,
      3    cups, roughly cubed.
      1 c  sliced mushrooms
      1 c  wine or chicken stock
      1 c  sliced carrots
      1 sm onion
      1    leek
      2 pn each, rosemary and thyme
      4 TB butter
      6 TB flour

The past week has been a perfect storm of hearty winter culinary
inspiration. First, it's been cold. Second, Michael Pollan's article
about how Americans don't eat recognizable food anymore, rather, we
consume nutrition bars and supplement drinks by the caseload all the
while growing fatter and sicker was the cover story of the New York
Times Magazine this weekend. And finally, I ran into Allison, when
she was on her way to a work meeting she had purposefully scheduled
at a bar that serves chicken pot pie. As I stood there chatting it
up with her my mind was already working on what I would need to pick
up on my way home to make all of my chicken pot pie dreams come
true.

So this is not a lickety-split kid of dish, and all the things you
might change to make it so, like adding cream of mushroom soup and
using Bisquick for the top, go against that homemade, real food
ethos. So suck it up and just commit to being a happy homemaker for
an hour or so.

Not a Nugget in Sight Chicken Pot Pie

You want a single crust on the top for this - if you must, use
store-bought pie dough. Homemade is really much easier than it seems
though, and you feel like a real rockstar in the end. Look, if you 
want me to post instructions on how to make a crust, let me know and
I'll oblige. I just figure most of you are going to go the Pillsbury
route no matter what I say or do, anyway.

So, get your chicken and crust together and get out a casserole
dish. I used a round crockery dish like a souffle dish. It doesn't
matter how the chicken was cooked, you can just throw it in the oven
with some salt and pepper or use leftovers from a roast chicken. I
recently discovered deboned chicken thighs, which makes preparing
them for this sort of dish a snap.

Finely dice the onion and leek and sweat in a little olive oil for a
few minutes. Add some rosemary and thyme or whatever nice hearty
herbs float your boat. Add the carrots cook for a few minutes and
then put in a small bowl, don't wash the pot. In another pan cook
the mushrooms in olive oil until they're a little brown and crusty
and set aside.

Melt the butter in the onion/carrot pot. Let it get a little bubbly
and then add the flour, whisking rapidly. You're making a roux, you
master chef, you! Once it gets golden brown and alarmingly thick
pour in the wine or stock. Basically, wait until it smells sort of
toasty, then give it a couple minutes more, whisking over low heat
all the while. I deglazed the mushroom pan with the wine first for
more flavor. You don't have to, if you don't feel like it.

Whisk the liquid into the roux until you have a thick sauce. You can
make it thinner with more wine/stock, but remember, it will get
juicier as it bakes in the oven. Throw in the mushrooms, then the
carrots, leeks and onions and a pinch more of all your herbs. Taste
to adjust your salt and pepper. Add the cubed chicken. If at any
point it seems to dry, don't despair. Just add a little stock or
wine.

Throw it all into your casserole dish. Cover with your lovingly
prepared crust. Poke some steam holes in the top and put in a 375
oven for 45-60 minutes, until the crust is golden brown around the
edges. If you're a ridiculous person like me, you'll fashion a
little chicken from the excess dough and put it on top, just to be
fancy. You can brush the crust with milk toward the end of cooking
to brown it up, if you choose.

Make sure you let if cool for 15 minutes, 'cuz whoa Nelly, that
sucker is hot.

Posted by A-Train

From: The Grocery Guy
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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