Leftovers, minus the boredom

Frankly, I hesitate of leftovers.

To wit:


Howie (standing at open refrigerator): "There's absolutely nothing to eat."

Izabela: "Look in the fridge."

Howie: "I am. There's nothing in here."

Izabela: "Don't begin that again. There's the chicken from the other day, the pasta from Monday. Search in the containers."

Howie: "I don't want to open any containers."

Izabela: "Then, don't consume."

Howie (sigh): "OK.".

I understand since I have the discussion with my spouse several times a week. If something is being saved in the fridge in a container or enshrouded in crinkly plastic wrap, you'll be hard pushed to get me to check under the lid.

Yes, I am a little crazy about food that was on the other day's menu. That's why I've never ever been one of those people who excitedly wait for the post-Thanksgiving remaining engorgement. Conserve the turkey and cranberry sauce sandwiches for another person.

There are things you can do with all those leftovers that mask the fact that they have actually been growing old in your refrigerator. They're tasty, too, if you do not inform me exactly what they are. My preferred: the pot pie.

I've been consuming casserole since I was old sufficient to get a Swanson's-- presented in 1951-- out of the grocery store freezer. I believe it's the combination of the crust and gooey filling. It's ended up being the supreme comfort food.

There are an array of recipes for casserole online and in well respected books: Cooks.com, Fannie Farmer, "The Joy of Cooking," "James Beards American Cookery" and "American Home Cooking," to name numerous worth an appearance.

I desired to try a new one, from a reputable source: the Culinary Institute of America (CIA), the place where much of the very best American chefs get their education. Their newest book is "One Dish Meals: Flavorful Single-Dish meals from the World's Premier Culinary College." The recipe is for chicken pot pie, however substituting turkey will be simply as great.

Do not be deceived by the "one-dish" moniker. This is no Rachael Ray 30-minute offer-- it took me and Izabela two hours to make ours, not including the crust-- cooking time alone is about 45 minutes.

The crust can take no time at all if it's store purchased or it can set you back a minimum of an hour in the fridge if it's homemade. why not try these out I wished to purchase those simple bake biscuits, and, Izabela, well, let's just state she did not authorize.

" What do you mean? Exactly what do you imply?" Izabela asked incredulously. "The dough recipe I utilize is easy. Why would you ever wish to buy one?".

We made the crust.

Izabela has adjusted a Julia Child recipe for dough that she always utilizes and is really simple. The important thing to understand about making your very own is that it requires to be cooled before managing-- there is a lot of butter in the dish. Chilling permits the dough to firm up in order to be rolled more easily.

The objective is a flaky, delicate, crispy crust. , if the dough is too soft to work with you'll have to include flour to firm it up.. Then you'll have a chewy and difficult crust. And Izabela will be mad.

When you're all set to begin shaping the dough, make sure you have the rolling pin ready: Try asking your 18-month-old boy exactly what he finished with "the round wood thing" while the ball of dough sits on the counter, getting softer and softer. We used a bottle to present our dough. Time is of the essence: Fast equates to flaky.

I chose the dish due to the fact that it looked easy enough and due to the fact that of the CIA's reputation. Izabela, on the other hand, was uncertain. However she was won over.

There are 2 things about the dish to be aware of. We had no idea what that suggests and Izabela has never ever seen the word utilized that method. What you're looking for is the butter to get frothy, white with small bubbles.

As a neophyte, the other issue I had with the dish was the stir "till thick" command. How thick? They don't explain. Eventually in the 15 minutes of stirring you will discover the sauce gets thicker, sort of like comparing water and oil. By the time 15 minutes passed, the mix wasn't much thicker than that. Then you've probably utilized too much flour or too little liquid, if it gets pasty.

The excellent aspect of making this meal is that you're making pie. In handling my food neuroses, pie is a great leveler. If it's a mouthwatering pie made from leftovers, even.


Chicken Pot Pie.

From The Culinary Institute of America's "One Dish Meals: Flavorful Single-Dish meals from the World's Premier Culinary College.".

Makes 4 to 6 Servings.

3 tablespoons butter or grease.

1 1/2 cups diced yellow onion.

2 teaspoons minced garlic.

3 tablespoons flour.

3 cups chicken broth.

salt as required.

newly ground black pepper as needed.

1 cup diced carrot.

1 cup diced celery.

2 cups diced red or Yukon gold potato.

4 cups diced cooked chicken meat (or substitute turkey).

1 cup green peas, thawed if frozen.

2 tablespoons chopped flat leaf (Italian) parsley.

2 (9-inch ready pie crusts or puff pastry sheets.

1. Pre-heat the oven to 350 ° F.

2. Heat the butter or oil in a medium saucepan over medium-high heat till it sparkles. Add the onion and sauté, stirring often up until tender, 10 to 12 minutes. Add the garlic and sauté up until aromatic, about 30 seconds. Include the flour and cook, stirring continuously, until thick and pasty, about 2 minutes. Add the broth, whisking well to exercise any lumps. Bring to a boil and them immediately lower the heat to low and simmer, stirring often, until thick, about 15 minutes. Season to taste with salt and pepper.

Add the carrot, potato, and celery and simmer until the vegetables are tender, about 20 minutes. Include the chicken and peas and remove from the heat.

Cut pie crust or puff pastry dough to the approximate size and shape and cover the filling. Cut vents in the crust and press the edges of the dough onto the baking dish or crocks to seal.

5. Bake the casserole until the pie crust or puff pastry is flaky and golden, about 45 minutes for a large casserole and 25 minutes for individual crockeries. Serve right away.

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