Sunday, October 9, 2016

Modern Chicken Pot Pie

You know I simply can't resist a Chicken Pot Pie!


  • 1 tablespoon vegetable oil
  • 1 garlic clove, peeled and smashed
  • 6 ounces bacon or pancetta, preferably thick-cut, sliced into strips
  • 1 medium onion, chopped
  • 8 ounces mushrooms, such as button or cremini, thickly sliced
  • ¼ cup all-purpose flour
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • Salt and ground black pepper
  • 1 pound boneless chicken thighs, cut into bite-size pieces
  • 2 tablespoons butter
  • 2 ½ cups rich chicken stock
  • ¼ cup Marsala, Madeira or sherry
  • 1 tablespoon sherry vinegar
  • 2 tablespoons finely chopped parsley, more for garnish
  • 1 9-inch pie crust, chilled, or 1 sheet puff pastry
  • 1 egg, beaten with 1 tablespoon water


  1. Preheat to 400°
  2. Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.
  3. In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.
  4. In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. 
  5. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.
  6. Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.
  7. Bake until crust is browned and filling is bubbling, 20 to 30 minutes.
  8. Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.

Wednesday, October 5, 2016

Brown Butter-Cardamom Banana Bread

Start to finish: 1 hour 15 minutes (25 active)
Makes one 9-inch loaf

  • 2 cups (10 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 8 tablespoons (1 stick) salted butter
  • 1¼ teaspoons ground cardamom
  • 2 cups mashed banana (about 4 very ripe bananas)
  • ¾ cup packed (5¼ ounces) dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon white sugar (optional)
  • Preheat to 350°F with a rack in the upper-middle position 
  • Mist a 9 x 5 inch loaf pan with cooking spray 
  1. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  2. In a medium saucepan over medium heat, melt the butter. Once melted, continue to cook, swirling the pan often, until the butter is fragrant and deep brown, 2 to 3 minutes. Remove the pan from the heat and immediately whisk in the cardamom. 
  3. Carefully add the bananas (the butter will sizzle and bubble up) and whisk until combined. Add the brown sugar, eggs and vanilla, then whisk until smooth. 
  4. Add the banana mixture to the flour mixture and, using a silicone spatula, fold until just combined and no dry flour remains.
  5. Transfer the batter to the prepared pan and sprinkle evenly with the white sugar, if using. Bake until the loaf is well browned, the top is cracked and a toothpick inserted at the center of the loaf comes out clean, 50 to 55 minutes, rotating the pan halfway through. 
  6. Cool the bread in the pan on a wire rack for 15 minutes, then turn out the loaf and cool completely before serving. 
Cooled bread can be wrapped tightly and stored at room temperature for up to 4 days or refrigerated for up to 1 week.

TIP: DON’T measure the bananas by number, as differences in sizes can throw off
the balance of ingredients. Measure them using a dry measuring cup instead.

HAT TIP: Matthew Card, food editor of Milk Street Kitchen

Sunday, September 25, 2016

Ina Garten's Meatloaf


  • 1 tablespoon good olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup canned chicken stock or broth
  • 1 tablespoon tomato paste
  • 2 1/2 pounds ground chuck (81 percent lean)
  • 1/2 cup plain dry bread crumbs (recommended: Progresso)
  • 2 extra-large eggs, beaten
  • 1/2 cup ketchup (recommended: Heinz)


  1. Preheat the oven to 325 degrees F.
  2. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. 
  3. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
  4. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. 
  5. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

2010, Ina Garten, All Rights Reserved

© 2016 Television Food Network, G.P. All Rights Reserved.

Monday, September 12, 2016

MAW's Chicken Pot Pie

It's very easy. Of course you'll want a bigger (using a deep dish or two pie plates to feed your family)

  • 1 box Pillsbury pie crusts (for each pie)
  • Rotisserie chicken
  • 1 can cream of mushroom soup (you could substitute cream of chicken)
  • Potatoes (I used one) peeled & small dice
  • Carrots (sliced)
  • Frozen peas
  • Half and Half & Milk (1/2-3/4 C of Half and Half and a 1/4 C (or a splash) of Milk
  • Salt & Pepper to taste
  • Dried parsley (for a little color)
  • 1 egg
  1. Preheat to 375°
  2. Cut chicken into bite-sized pieces
  3. Boil potatoes & carrots until almost tender 5-6 minutes. Add frozen peas last 2 minutes.
  4. Mix soup, 1/2&1/2, milk seasonings in small bowl.
  5. Put one pie crust in pie plate. Add chicken, veggies and sauce, repeat. Put second crust on top, crimp with fork. Egg wash the top.
  6. Bake for approximately 45 minutes or until golden brown.
Shamelessly stolen from my friend MAW's Facebook page... I plead temporary insanity because Chicken Pie is my favorite comfort food and I love trying new recipies. ;)

Sunday, September 11, 2016

Chicken Pot Pie


Basic Pie Crust


  • 1 cup 1/2-inch pieces red-skinned potatoes
  • 1 1/4 cups 1/2-inch pieces carrots (cut on the diagonal)
  • 12 white pearl onions
  • 3 bay leaves
  • 3 thyme sprigs
  • 24 black peppercorns
  • 1 1/4 cups 1/2-inch pieces of celery (cut on the diagonal)
  • 2 cups shredded cooked chicken


  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/2 teaspoon finely chopped thyme
  • Pinch of cayenne
  • 1 egg, beaten


  1. Roll out the dough, place one piece in a 9 or 10 inch pie plate and the second on a baking sheet, and refrigerate.
  2. Put the potatoes, carrots, and onions in separate small saucepans with water to cover and add 1 bay leaf, 1 thyme sprig, and 8 peppercorns to each pan. Bring to a simmer over medium-high heat and simmer until just tender, 8 to 10 minutes.
  3. Drain the vegetables, discard the bay, thyme, and peppercorns, and spread on a baking sheet. Cut the onions in half.
  4. Bring a large pot of salted water to a boil. Fill a medium bowl with ice water. Blanch the celery until just crisp-tender, 1 to 1 1/2 minutes. Drain, transfer to the ice bath, and chill just until cold. Drain and add to the baking sheet with the other vegetables.
  5. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes; adjust the heat as needed so that the mixture does not brown. Whisk in the milk, lower the heat to keep the bechamel at a gentle simmer, and cook, whisking often, until the sauce has thickened and reduced to about 2 cups, 30 to 40 minutes; move the whisk over the bottom and into the corners of the pan to be sure the bechamel doesn't burn.
  6. Position the oven racks in the lower third and center of the oven and preheat the oven to 375°F.
  7. Strain the bechamel through a fine-mesh conical strainer into a spouted measuring cup. Season with salt, pepper, parsley, thyme, and cayenne.
  8. Remove both doughs from the refrigerator.
  9. Scatter the vegetables and chicken into the pie shell. Pour the bechamel over them. At this point, if the top crust is too hard to shape, let it rest at room temperature for a few minutes. Moisten the rim of pie shell with some of the beaten egg. Cover the filling with the top crust and press the edges of the dough together to seal. Trim away the excess dough that overhangs the rim. Brush the top crust with the egg. Cut a small vent in the center of the dough with a small cutter or the tip of a paring knife to allow steam to escape.
  10. Bake on the lower oven rack until the crust is a rich golden brown, 50 minutes to 1 hour. If necessary, move the pie to the center rack during the last 10 minutes of baking to brown the crust. On the other hand, if crust is browning too quickly, cover with aluminum foil. Transfer to a cooling rack and let rest for 10 minutes.
  11. Cut the potpie into 6 wedges and serve warm.

Source: Ad Hoc at Home by Thomas Keller; Pages 24 - 25

Monday, July 25, 2016

Caprese Pasta Bake

Here's one of those recipe video thingys, for extra fun. It's what I originally saw that instantly made me want to make this. Because PASTA!

  • 3/4 lb. cooked pasta
  • 3 C prepared marinara
  • 1 1/2 C fresh ricotta
  • 1 TBS balsamic vinegar
  • kosher salt
  • ground pepper
  • 2 C shredded mozzarella
  • 1 C Parmesan, grated
  • 2 C cherry tomatoes, halved
  • 1/4 C basil, thinly sliced
  • Balsamic glaze, for drizzling (optional)
  1. Preheat oven to 350 degrees F.
  2. Combine marinara, ricotta and balsamic in a large bowl. Season to taste with salt and pepper. Fold in cooked pasta and transfer mixture to a large baking dish. Cover with shredded mozzarella and parmesan, and place halved cherry tomatoes on top.
  3. Bake until the cheese melts and begins to turn golden-brown and bubbly in spots, about 20 minutes.
  4. Sprinkle with basil and drizzle with balsamic glaze, if desired.

Monday, May 9, 2016

Raspberry Iced Tea


  • 12 C Water, divided
  • 8 regular tea bags
  • 1 C Sugar
  • 2/3 C seedless raspberry jam (if you don't use seedless you'll have to strain your tea)
  1. Bring 4 C water to a boil. Remove from heat.
  2. Steep tea bags for 5 minutes and remove tea bags from water.
  3. Pour sugar and jam into the tea and stir to dissolve into the tea.
  4. Add 8 C cold water, stir and refirgerate until ready to serve.
  5. Fill a glass with ice and pour in tea. ;)
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