Sunday, September 23, 2007

September: Lighter Chicken Pot Pie

From Every Day Food Magazine

Serves 6
1 tablespoon unsalted butter, plus 1/4 cup melted butter
2 medium shallots, thinly sliced
1 garlic clove, minced
Coarse salt and freshly ground pepper
1 1/2 cups reserved stock from Poached Chicken
2 tablespoons all-purpose flour
4 medium carrots, cut on the diagonal into 1/4-inch-thick slices
4 medium celery stalks, cut on the diagonal into 1/4-inch-thick slices
Poached Chicken
3 tablespoons coarsely chopped fresh
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus about 1/2 cup leaves for crust and sprigs for garnish
1/2 teaspoon finely chopped fresh tarragon
1/2 cup slightly thawed frozen peas
6 sheets phyllo dough, thawed if frozen
Flaked sea salt, for sprinkling (optional)

Preheat oven to 425 degrees. Melt butter in a medium saucepan over medium heat. Add shallots, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Stir in 1 cup stock. Whisk remaining 1/2 cup stock into the flour in a small bowl. Whisk into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.

Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley and tarragon. Let cool. Stir in peas. Transfer to a 2-quart (8 1/2-by-12-inch) baking dish.

Brush 1 sheet of phyllo with melted butter. Sprinkle with parsley leaves. Repeat with remaining phyllo, parsley, and butter; do not sprinkle parsley on final layer. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.) Drape crust over cooled filling; tuck in edges. Cut four 4-inch slits in crust for vents. Sprinkle with sea salt, if desired.

Bake until crust is golden brown and juices are bubbling, about 30 minutes. Remove from oven, and recut vents. Serve immediately in shallow bowls.

Posted by Maria @ 11:55 AM :: (0) comments

Wednesday, September 05, 2007

Lemon Spaghetti Recap

Nice, so nice! I love that you can make the olive oil/parmesan cheese/lemon juice mixture eight hours ahead of time.

I made this for a small gathering and it was quick to put together right before serving the food. A keeper. Love it!

Letterpress goal: Design cards and figure out letterpress strategy for fall and winter.

Posted by Maria @ 2:42 PM :: (0) comments