Daily Archives: October 27, 2011
Chicken Pot Pie Recipe:
3-4 lb chicken, cut into sections or pieces
Pie dough (instructions below)
1/4 cup unsalted butter
Salt and pepper
1 cup of milk (do not use non-fat milk)
4 cups chicken stock
8″ baking dish or pie pan
Preheat the oven to 400 degrees. Put the pieces of chicken in a large pot and add just enough water to cover the top of the chicken. Bring to a boil and then lower the heat to med-low and simmer until the meat is shredding. While the meat cooks, you can prepare the pie dough and grease the baking dish.
Cut the dough in half and then roll out one half to about 1/8 inch thick. Gingerly cover the rolled out dough in the bottom of the pan. If there is any leftover pie dough, cut it from the edges of the dish and set aside.
Place shredded chicken in the dish as well as any remaining dough. If possible, layer the chicken and the remaining pie dough. Pour in the milk and dot with two tbsp of the butter. Sprinkle with salt and pepper to your liking.
Next take the second half of the pie dough and roll into a long 1/4 inch thick rectangle. Cut the other 2 tbsp of butter into tiny pats and distribute along the dough. Fold the dough in thirds and roll out. Repeat. This ensures that the butter is blended into the pie dough. Roll out into a thin circle and place on top of the bottom half of the pie. Pinch the edges together and then cut a hole in the top to allow steam to vent.
Bake the pot pie in your oven for 35-45 minutes until the juices bubble and the crust is lightly browned.
Pie Dough Ingredients
2 cups of flour
1 teaspoon of salt
1 cup butter, cut into small pieces or shortening
3/4 cup ice water
In a big mixing bowl, combine the flour and salt and then work the butter lightly into
the flour using either two forks or a pastry blender. Once the flour mixture looks like coarse meal, slowly drizzle in the ice water and combine just until the pie dough holds together. Don’t over mix, or else the pie dough will become “gummy”. Wrap in plastic wrap and chill in your fridge for 60 minutes in order to “rest”.
Cobbler is a time-honored quaint and family-style dessert. Cobbler can be prepared with nearly any type of fruit like peaches and pears. I really like peach cobbler with whipped cream in the summer season and in the fall, I like cherry cobbler with a scoop vanilla ice cream. This particular cobbler can be made quickly with the use of frozen pie dough. Tart apples, like Fuji, Granny Smith, Lady Smith, Braeburn, Rome and Gala are the best for baking cobblers and pies because they retain their firmness and flavor after being baked.
Apple Cobbler Ingredients:
8 cups of peeled and sliced tart apples (about 3 pounds)
1/3 cup of apple cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 teaspoon of cinnamon
1 tablespoon butter, diced
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 teaspoon of tap water
1 large egg white, lightly beaten
1 tablespoon of granulated sugar
Preheat the oven to 350. Then, put the sliced apples in a lightly greased 11×7 glass baking dish or a deep pie pan. Drizzle the apple cider over the apple slices. And next, in a medium mixing bowl combine all of the dry ingredients and stir together. Add in the butter pieces and blend into the dry ingredients with either a pastry blender or two knives until the mix looks like coarse meal. Evenly distribute the flour mixture on top of the apples in the baking dish.
On a slightly floured surface, roll out the pie dough into a large rectangle big enough to cover over the top of the baking dish.
Gingerly place the pie dough over the apple slices and crimp the edges together to form an air tight seal. Cut three 1/2 inch slits in the pie dough in order to allow steam to vent.
In a little mixing bowl, combine together the tap water and egg white and then brush on top of the dough. This will give the dough with a pretty golden brown color. And then, sprinkle the sugar on to the egg white and water mix.
Place the apple cobbler in the oven and bake for forty minutes or until apple juices are bubbling.
It is usually made with green tomatoes, cabbage, mustard seed, onions, hot peppers, sweet peppers, and vinegar. Other optional ingredients include cucumbers, celery, carrots, beans, corn and also cauliflower. However, the ingredients are by no means “strict” and nearly any leftover fresh vegetables could be used including radishes and even red tomatoes in a pinch.
Chow chow is typically made from chopped green tomatoes and cabbage which, of course, give it its’ distinctive green appearance. It gets its spiciness from mustard seed, onions, hot peppers, sweet peppers, and vinegar.
The term “relish” is from the expression “reles” which means “something remaining” in old French, which makes sense with this kind of dish since the ingredients can be changed around so much. Regardless of where chopped tomato originated, what is clear is that Southerners have been using it as a condiments for hundreds of years.
The following chow chow meal can make half dozen pints. List of ingredients:
nine lbs of green tomatoes half-dozen lbs of yellow or white onions, peeled and finely diced 1 cup of salt six cups of water 4 cups of white wine vinegar 4 tbsps of pickling seasonings 2 1/2 lbs . white sugar two 1/2 pounds light brown sugar 1/2 cup of corn starch two teaspoons of dry mustard one teaspoon turmeric one red bell pepper, seeded and finely diced four cloves of garlic, peeled and finely minced
Get your diced green tomatoes together with the onions in a very, very big bowl and add four cups of the water plus all of the salt. Allow the mixture to marinate for at least eight hrs, although twelve hrs is much better, covered up inside of the fridge.
The next morning, drain the tomatoes well inside a colander and after which you’ll set the tomatoes and onions inside a big boiling pot with the vinegar, two cups of water and pickling spice.
Bring to a boil on top of the stove on high temperature then lower temperature to low and simmer for half-hour. Incorporate all of the white and brown sugars and permit to simmer for another half-hour.
In a smaller bowl, incorporate the corn starch, mustard as well as tumeric and slowly add it to the simmering cooking pot, being sure that it results in being well blended. Add in the diced red bell pepper and garlic and simmer for the next 1 1/2 to 2 hrs or until such time as thick. And lastly, spoon all the chow chow inside of tupperware within your fridge or in the freezer to be stored for up to six months.