Text 4174, 139 rader
Skriven 2008-03-22 22:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: STOVE
=================
-=> Quoting Burton Ford to Glen Jamieson <=-

 DS> A wood stove in the kitchen isn't really practical.

 BF> My Mom and I lived in a small place that was fully heated by a coal 
 BF> stove in the kitchen....
 BF> Now I'm am amazed at what she did with that cooking equipment.

My parents started off with a wood range in their first home. It was
replaced with a propane range when I was in elementary school. After
a few years Mom missed it but they couldn't be purchased any more.
She kept her eye on estate sales and farm auctions for a while but
came up empty handed as "everyone" had dumped them soon after we got
electricity in our part of the world. Now there are (very expensive)
replicas made, for a niche market.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Iowa Chicken and Corn Pot Pie pt 1
 Categories: Chicken, American, Pies
      Yield: 6 Servings
 
           SEASONING MIX:
      1 tb Salt
      1 ts White pepper
      1 ts Paprika
      1 ts Garlic powder
    3/4 ts Onion powder
    3/4 ts Dry mustard
    3/4 ts Dried thyme
    1/2 ts Ground cardamom
    1/2 ts Black pepper
    1/2 ts Ground savory
           DOUGH:
      2 c  All-purpose flour
    3/4 c  Cornmeal; toasted
      1 tb Seasoning mix; see recipe
      2    Sticks unsalted butter;
           Cut into pats
    1/2 c  Chicken stock; chilled
           FILLING:
      2 tb Seasoning mix; plus 3/4
           Teaspoon
      2 lb Boned and skinned chicken
           Breast halves
      8 sl Bacon; diced
      2 c  Chopped onion
      1 c  Green bell pepper;
           Chopped
  1 1/2 c  Chopped celery
      1 c  Fresh corn kernels
      4 c  Chicken stock
      3    Cloves
    1/4 c  Cornmeal; toasted
      1 c  Pearl onion; peeled
      3 tb Chopped fresh parsley
      2 c  Sliced carrots
           FINISH:
           All-purpose flour
           Vegetable cooking spray
 
  Combine the seasoning mix ingredients thoroughly in a small bowl.
  Makes 3 tablespoons plus 3/4 teaspoon.

  OR THE DOUGH: combine the flour, toasted cornmeal, and seasoning
  mix in the bowl of a food processor and pulse until blended, about
  5 or 6 times. Distribute the butter over the dry ingredients and
  process until blended, 25 to 30 seconds. With the machine running,
  add the chilled stock in a thin stream, and process until
  thoroughly blended, about 40 seconds. Form the dough into a ball
  and refrigerate at least 30 minutes.

  FOR THE FILLING: sprinkle 1 tablespoon of the seasoning mix all
  over the chicken and pat it in well with your hands.  Place the
  bacon in a 12 inch skillet and fry until crisp and brown, about 8
  to 9 minutes. Remove the bacon from the skillet with a slotted
  spoon, and dry on paper towels. Heat the bacon fat remaining in
  the skillet over high heat, add the chicken, and fry, turning
  several times, until lightly browned, about 7 to 10 minutes.

  Remove the chicken to a bowl. Add the chopped onions, bell
  peppers, celery, corn, and 1 tablespoon of the seasoning mix to
  the fat in the skillet. Cook, scraping the bottom of the skillet
  occasionally as the mixture forms crusts, about 5 minutes. Pour
  any chicken juices that have accumulated in the bowl plus 1/2 cup
  of the stock into the skillet and scrape up any crust on the
  bottom. Add the cloves and simmer until the mixture begins to
  stick again, about 6 minutes. Add another 1/2 cup stock, scrape
  the bottom of the skillet, and simmer until most of the liquid has
  evaporated, about 6 to 8 minutes. Stir in the toasted cornmeal and
  cook until the cornmeal is sticking hard to the bottom of the
  skillet, but not burning, 2 to 3 minutes. Add 1 cup more stock,
  scrape the bottom of the skillet, and bring the mixture to a
  simmer.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Iowa Chicken and Corn Pot Pie pt 2
 Categories: Chicken, American, Pies
      Yield: 6 Servings

           con't

  Add the pearl onions, parsley, carrots, the fried bacon, the
  remaining 2 cups stock, and the remaining 3/4 teaspoon seasoning
  mix. Scrape the bottom and sides of the skillet and bring to a
  boil, reduce heat to low, and simmer until the mixture has
  thickened somewhat and the vegetables are barely tender, about 8
  to 10 minutes. Remove from the heat. Dice the cooled chicken
  breasts into 1/2 inch pieces. Stir the chicken into the skillet
  and then pour the mixture into a shallow pan. Refrigerate about 30
  minutes. Preheat the oven to 350F.

  TO FINISH: Carefully divide the dough in half with the side of
  your hand. Sprinkle a clean surface lightly with flour. Flatten
  once piece of the dough with your hand and roll out the dough to a
  circle about 1/8 inch thick. Coat a deep pie or cake pan with
  cooking spray and line with the rolled out dough. Roll out the
  remaining dough the same way. Fill the pie bottom with the cooled
  filling mixture, cover with the second round of dough, and seal
  the edges with the tines of a fork. Pierce the center of the top
  crust and bake until golden brown, 50 minutes to 1 hour. Cool 15
  to 20 minutes. Cut into wedges; serve warm.
  
  Recipe by: Chef Paul Prudhomme's Seasoned America
  From: Jessica Hutchings
 
MMMMM

Cheers

YK Jim


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