Text 23850, 88 rader
Skriven 2012-04-18 21:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: pot pie
===============
-=> Quoting Hap Newsom to Nancy Backus <=-

 HN> used to get them on sale for 25 cents

25 cent pies are a buck, seventy nine these days.

This one would be a tad more...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lobster Pot Pie
 Categories: Lobster, Pies, Ham, Dairy
      Yield: 6 Servings

      6 tb Butter
      1 c  Onions; chopped
    1/2 c  Celery; chopped
    Salt
    Freshly ground white pepper
      6 tb Flour
      3 c  Seafood or chicken stock
      1 c  Milk
      2 c  Diced potatoes; blanched
      1 c  Diced carrots; blanched
      1 c  Sweet peas
      1 c  Baked ham; diced
      1 lb Lobster meat; cooked and
    Diced
    3/4 c  Water
    1/2    Recipe basic savory crust
    Rolled out to the size of
    The pan
    BASIC SAVORY PIE CRUST:
  3 1/4 c  Flour
      1 ts Salt
  1 1/2 c  Cold lard or solid vegetable
    Shortening
      4 tb Ice water; up to 5T

  Savory Pie Crust: Combine the flour and salt in a bowl. Add the
  lard and work it in with your hands until the mixture resembles
  coarse crumbs. Add the water, 1 tablespoon at a time, working it
  in with your hands. Add only as much as you need to make a smooth
  ball of dough. Wrap it in plastic wrap and refrigerate for at
  least 30 minutes. Remove the dough from the refrigerator and place
  it on a lightly floured surface. For 2 crusts, cut the dough in
  two and put the second half back in the refrigerator. For each
  crust, roll the dough out on the floured surface into a square
  about 14 inches in diameter and 1/8-inch thick. Gently fold the
  square of dough in half and then in half again so that you can
  lift it without tearing it, and unfold into a square baking pan.
  Fill and proceed as directed in the recipe. Yield: 2 pie crusts

  Preheat the oven to 375 degrees F. Grease a rectangular glass
  baking dish. In a large saute pan, melt the butter. Add the onions
  and celery and saute for 2 minutes. Season with salt and pepper.
  Stir in the flour and cook for about 3 to 4 minutes for a blond
  roux. Stir in the stock and bring the liquid up to a boil. Reduce
  to a simmer and continue to cook for 8 to 10 minutes, or until the
  sauce starts to thicken. Stir in the milk and continue to cook for
  4 minutes. Season with salt and pepper. Remove from the heat. Stir
  in the potatoes, carrots, peas, ham and lobster. Season with salt
  and pepper. Mix the filling thoroughly. If the filling is too
  thick, add a little water to thin out the filling. Pour the
  filling into the prepared pan. Place the crust on top of the
  filling. Carefully tuck the overlapping crust into the pan,
  forming a thick edge. Crimp the edges of the pan and place on a
  baking sheet. Using a sharp knife and make several slits in the
  top of the crust. Place the dish in the oven and bake for about 25
  to 30 minutes or until the crust is golden brown and crispy.
  Remove from the oven and cool for 5 minutes before serving.

  Recipe by: EMERIL LIVE

  From: Suechef

MMMMM

Cheers

YK Jim


... Then: A chicken in every pot. Now: turkeys in every office.

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