Text 12196, 252 rader
Skriven 2014-04-15 16:54:00 av Dave Drum (75443.cooking)
Kommentar till en text av Nancy Backus
Ärende: Rolling Farmer's Market
===============================
-=> Nancy Backus wrote to Dave Drum <=-
DD> This year I am raising two type of chile - some Hontaka (japone)
DD> chilies from Dr. Bosland at the Chile Pepper Institute at the U of NM.
DD> And some (promised to be) extra zippy serranos to see if I can match
DD> what Michael got from his supplier in Louisiana - the seed was sent to
DD> me by Knox Bill of Midwest Chileheads after I mentioned I was looking
DD> for a source on the Chile-heads list.
NB> They probably won't be ready even for an early first-fruits harvest
NB> before the picnic this year... otherwise you could bring some along.
NB> :) They do indeed sound interesting, and promising... :)
My inherent laziness saved them from a fate leading to death, though. I was
going to transplant them to their outdoor containers Sunday afternoon. But, I
took a nap instead. Last night the temps took a dive to 25øF with freezing
rain. They remained cozy and warm inside until this weekend - which ought to be
safe enough.
NB>> Were you settled on a corner, or did you go door-to-door...? The cute
NB>> 10-year-old might have been a selling point for the veggies, too... ;)
DD> I was a push-cart peddler with a two wheel (high, spoked, iron wheels)
DD> that rumbled as it went down the sidewalk, announcing my presence.
NB> So, the ladies would hear you coming and come out to grab some fresh
NB> veggies and all from you. :)
Eggs-ackley
DD> Carlinville, IL was then, and is now, small town America and if someone
DD> on the west side passes gas the folks on the east side soon know what
DD> he had for dinner. So I had a good rephewtation and the ladies who
DD> bought from me knew that I had raised and picked the produce personally
DD> and that it was fresh-from-the-garden. Also that my prices were
DD> reasonable.
NB> And that you were a home-town kid that was worthy of support... ;)
Well, more or less. My grandparents were natives and I was fairly well known.
NB> When we were kids, we'd make potholders on those loop looms, and then
NB> sell them door-to-door in our neighborhood or just a little ways out,
NB> still walking distance from home... :) Made single thick or double
NB> thick... and would custom make for a particular color scheme, for our
NB> regulars, anyway... :)
Did that the the summertime playground crafts classes. I often felt that the
potholders were only accepted by their recipients because they were made by
related chirrun. I saw more of them used as substitutes for a trivet than as an
actual pot holder.
NB>>> I remember that when we lived in the Philly area, the backyard already
NB>>> had some fruit trees planted, so we did harvest apples and cherries
NB>>> from them in season... :)
DD>> And you allergic to apples. Or did that develop later in your life?
NB>> That developed later... after I was already married, actually... maybe
NB>> shortly after the kid started school...
DD> Like gestational diabetes that doesn't go away?
NB> Maybe similar... :) It started out rather mild, where I was getting
NB> a reaction to eating fresh apples, but if I was eating it with, say,
NB> cheese, it didn't give me any problems, at least in small quantities.
NB> Then it got so any apple anything gave the reaction, in any quantity,
NB> not to be mitigated by anything... sigh... I was probably in my early
NB> 30's when it started... probably full-blown reaction within a couple of
NB> years... long time ago now...
DD>> mid-90s) to Hunt-Wesson whose masters CON-Agra (owners of La Choy)
DD>> closed down the factories and phased out the brand. So, you're (sorta)
DD>> right about La Choy and Chun King being under the same umbrella.
NB>> Oh, ok... ;) We may well have had both at various times... and since
NB>> they looked and tasted about the same, easy to conflate them anyway..
NB>> :)
DD> Well, yeah. Sort of the old form-follows-function meme. As I remember
DD> (over 60 years ago) both were heavy on celery, thick sauce and skimpy
DD> on meat of any sort - even mystery meat.
NB> Wasn't it usually chicken...? Daddy would make our usual white rice
NB> to serve it over... It's probably more like only 50 years ago for
NB> me... I was still home then... ;) About the time I was moving towards
NB> being on my own, I discovered slightly more authentic Chinese food (one
NB> from column A, two from column B) and shortly after, truly authentic...
NB> ;)
IIRC there were two varieties - chicken and beef. The chicken always was
preferred by me and my siblings as the beef tasted weird and had a funny
texture. Much like the beef in a Banquet beef pot pie - which I wouldn't eat
except at gun point.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bon Ap's Chicken Pot Pie - Part 1
Categories: Poultry, Pastry, Vegetables, Mushrooms, Wine
Yield: 6 servings
MMMMM---------------------------CRUST--------------------------------
3 c All-purpose flour plus more
- for surface
1 ts Kosher salt
1 ts Baking powder
1 c Chilled, unsalted, butter;
- in 1/2" cubes
1/4 c Vegetable shortening
MMMMM--------------------------CHICKEN-------------------------------
2 c Peeled, coarse chopped
- carrots
1 lg Onion; coarse chopped
1 Leek; coarse chopped
3 lb Whole chicken
4 Celery ribs; coarse chopped
6 Sprigs thyme
1 c Dry white wine
1 tb Kosher salt
1 ts Whole black peppercorns
1 tb Tomato paste
MMMMM--------------------------FILLING-------------------------------
2 tb Dried chanterelle or
- shiitake mushrooms
1 c Peeled carrots; in 1/2"
Sl
1 c Peas; NOT canned
1 c Red pearl onions
1/2 c Unsalted butter
3/4 c All-purpose flour
6 Fresh sage leaves
4 Thyme sprigs
2 Sprigs rosemary
1 c Button mushrooms; halved if
- large
1 c Fingerling potatoes; in 1/4"
- rounds
1 lg Egg; beaten to blend
Coarse salt & coarse black
- pepper
If you're only going to make one pot pie from scratch in
your life, this is the recipe to use.
For crust: Mix flour, salt, and baking powder in a food
processor. Add cubed butter and shortening and process
until mixture resembles coarse meal with some pea-size
lumps. With machine running, add 1/2 cup ice water and
process, adding more water by teaspoonfuls if dry, until
dough forms. Form dough into a ball; flatten into a disk.
Wrap in plastic and refrigerate for 30 minutes.
Line a baking sheet with parchment paper. Place chilled
dough on a lightly floured surface and roll out to a 12x9
1/2" rectangle, about 1/4" thick. Place on prepared sheet
and cover tightly with plastic wrap. Chill.
DO AHEAD: Can be made 6 hours ahead. Keep chilled.
For chicken: Preheat oven to 400øF/205øC. Place carrots,
onion, and leek on a rimmed baking sheet and roast until
golden brown, about 30 minutes. Transfer to a large pot
fitted with a lid. Add chicken, breast side down, celery,
thyme sprigs, wine, salt, and peppercorns to pot. Add 8
cups water to cover and bring to a boil. Reduce heat to
low and simmer gently for 10 minutes. Remove pot from
heat, cover, and poach chicken until cooked through, about
35 minutes.
Remove chicken from pot and set aside until cool. Reserve
broth. Shred meat; discard skin and bones. Set a large
strainer over another pot. Strain broth into clean pot.
Stir in tomato paste. Return to medium heat and simmer,
uncovered, until reduced to 5 cups, about 40 minutes.
DO AHEAD: Can be made 1 day ahead. Chill uncovered until
cool. Cover chicken and broth separately; keep chilled.
Rewarm broth before continuing.
For filling: Place dried chanterelles in a small bowl and
cover with 1 cup hot water. Let steep for 10 minutes; set
aside. Reserve soaking liquid. Cook carrots in a large
saucepan of boiling salted water until crisp-tender, about
2 minutes. Using a slotted spoon, transfer to a medium
bowl. Add peas to saucepan; cook for 1 minute; transfer to
bowl with carrots. Add onions to saucepan and cook until
crisp-tender, about 2 minutes. Remove from pot and set
aside; let cool. Peel onions.
CONTINUED in Part 2
by The Bon Appétit Test Kitchen
Bon Appétit | October 2011
Yield: Makes 6 servings
MM Format by Dave Drum - 21 October 2011
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bon Ap's Chicken Pot Pie - Part 2
Categories: Poultry, Pastry, Vegetables, Mushrooms, Wine
Yield: 6 servings
CONTINUED from Part 1
In a large heavy saucepan, melt butter over medium heat
Whisk in flour. Cook over medium-low heat, whisking
constantly, until golden brown, about 10 minutes. Whisk in
herbs and warm broth from chicken Using a slotted spoon,
transfer chanterelles to saucepan Pour in soaking liquid,
leaving sediment behind. Simmer for 20 minutes.
Set a strainer over another large pot. Strain broth into
pot; discard solids. Add chicken, carrots, peas, onions,
mushrooms, and potatoes. Bring to a simmer.
DO AHEAD: Can be made 1 day ahead. Chill uncovered until
cool; cover and keep chilled. Rewarm before continuing.
Preheat oven to 400øF/205øC. Spoon filling into an 11x8x2"
or 2 1/2-quart round baking dish. (Add pie bird, if
using.) Top with pastry, pinching edges to seal. If not
using pie bird, cut a 1" slit in center of crust for steam
to vent. Brush pastry with beaten egg, and sprinkle with
sea salt and pepper, if desired.
Place pot pie on a rimmed baking sheet. Bake until crust
is golden brown and filling is bubbly, about 45 minutes.
by The Bon Appétit Test Kitchen
Bon Appétit | October 2011
Yield: Makes 6 servings
MM Format by Dave Drum - 21 October 2011
Uncle Dirty Dave's Archives
MMMMM
... Hunger finds no fault with the cookery. - Henry George Bohn
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