but when 530 rolled around i knew raul would be home soon and i needed to make dinner. it's the least i can do when i sit around all day and he works at a job he hates. seriously, the least.
so while i was watching alton brown my favorite molecular gastronomer he told me that i should make chicken pot pie so i did.
i went to august where awkward guy was working. i saw that they had carrots (out of season i buy carrots from an organic distributor called goodness greeness. i'm usually just a season eater but i've met the guy from goodness greeness and he has kids etc.) so i grabbed some carrots, a few waxy potatoes, some flour, one onion, chives and some cheese.
**a word about potatoes. waxy potatoes can be white or red but they are different from russet potatoes which are mealy. waxy potatoes hold their shape when cooked. they're still soft but they're not mushy. russet potatoes are what you use for mashed potatoes because they don't hold their shape. so for stews and other long cooking use waxy so you don't have a pile of mashed potatoes at the bottom**
3 carrots, chopped
1/2 yellow onion, minced
3 small waxy potatoes, chopped - about same size as carrots
3 tbs butter
1/3 cup flour
4 cups chicken stock
salt n' peppa to taste
biscuit dough
2 cups flour
1 tbs baking powder
1 tsp salt
1 tsp sugar
1/2 cup cold milk
7 tbs cold butter, sliced
1 tsp lemon zest
1/3 cup cheddar cheese
1/4 cup chives, chopped
first, the fillings.
in a sauce pan melt the butter. sautee potatoes and carrots for a while. then add onions. cook until onions start to brown - not that long.
add flour and stir well.
add chicken stock and cook until very thick. set aside.
preheat your oven to 450
the biscuit!
in a large bowl mix flour, baking powder, salt and sugar.
incorporate 2 tbs butter until it's completely mixed in. (that means smash the butter with your hands until it's in tiny little pieces mixed into the dough)
take the rest of the butter and do the same thing except you want the pieces to be pea sized not completely gone.
add lemon zest to the milk and add the milk to the bowl.
add chives and cheese on top of that.
mix until it makes a loose dough.
on a floured surface pat out the dough out into a flatter shape
now the tricky part.
transfer your filling to a glass baking dish. that's easy.
you can do the biscuits two ways:
1. transfer the whole piece of dough to cover the dish and seal in the juices - like a top crust of a pie. then cut a hole in the top so it doesn't explode.
2. you can break off pieces of your dough and place them in the fillings making sure to cover the whole thing. there will be spaces between and you'll see the filling but make sure everyone will get a piece of biscuit.
i did it the second way, i think the biscuits soak up the juices better this way and ugh just taste so good.
put the whole thing in the 'fridge for 5-10 minutes.
bake for 20 minutes and let it rest for 5 minutes before you eat it.
i loved it and so did raul (he had seconds!) and you'll never miss the chicken.
love,
keighty
7 tbs cold butter, sliced
1 tsp lemon zest
1/3 cup cheddar cheese
1/4 cup chives, chopped
first, the fillings.
in a sauce pan melt the butter. sautee potatoes and carrots for a while. then add onions. cook until onions start to brown - not that long.
add flour and stir well.
add chicken stock and cook until very thick. set aside.
preheat your oven to 450
the biscuit!
in a large bowl mix flour, baking powder, salt and sugar.
incorporate 2 tbs butter until it's completely mixed in. (that means smash the butter with your hands until it's in tiny little pieces mixed into the dough)
take the rest of the butter and do the same thing except you want the pieces to be pea sized not completely gone.
add lemon zest to the milk and add the milk to the bowl.
add chives and cheese on top of that.
mix until it makes a loose dough.
on a floured surface pat out the dough out into a flatter shape
now the tricky part.
transfer your filling to a glass baking dish. that's easy.
you can do the biscuits two ways:
1. transfer the whole piece of dough to cover the dish and seal in the juices - like a top crust of a pie. then cut a hole in the top so it doesn't explode.
2. you can break off pieces of your dough and place them in the fillings making sure to cover the whole thing. there will be spaces between and you'll see the filling but make sure everyone will get a piece of biscuit.
i did it the second way, i think the biscuits soak up the juices better this way and ugh just taste so good.
put the whole thing in the 'fridge for 5-10 minutes.
bake for 20 minutes and let it rest for 5 minutes before you eat it.
i loved it and so did raul (he had seconds!) and you'll never miss the chicken.
love,
keighty
Posts
you didn't add any other herbs to filling? Also, I would never think to use lemon zest in the biscuit. I bet it adds that "je ne sais quoi". let's cook sometime friend...
ReplyDeleteno herbs. i like the way vegetables taste. yes. let's cook.
ReplyDelete