Chicken Pot Pies

My son has been begging for me to make chicken pot pies for dinner this weekend. His list of dishes to be served for the dinner was quite long; from the main dish, side dishes, to dessert and drink but I wasn't too keen to make all of them since I had a full and busy week.  In the end I managed to make chicken pot pies from scratch for him. Oh, and he helped too. A bit of honest fact about me:  I'm not a mom who loves to have my kid in the kitchen since I prefer to make things in a methodical and accurate manners (read: neat freak and controlling person) :) Also, I'm no fun to be around in the kitchen since I tend to bark orders around so people in my household tend to leave me alone. But honestly, I love having people in my kitchen, it's just they would need to be in different roles that what they'd like to do otherwise like helping cleaning the countertops, washing the dishes, and vacuuming and moping the floor.  See, no wonder nobody wants to be with me in the kitchen :)

But lately I've come to realize that maybe I shouldn't be so strict in the kitchen. Any instructions on how to cook and bake would be helpful for him when he's older. So I let him help me quite a bit in making the dish. His job was to chop vegetables and to stir things in the pot, starting with mushrooms, carrots, and then pearl onions. Drops of hot oil jumped from the pot and he would in turn jump away from the stove :) He also helped dry up dishes (I love it, I really should ask him to help more). I knew he's quite proud of what he's accomplished because he mentioned to my mom that he helped me making it. And my mom said wholeheartedly that it tasted delicious. I've read that when kids help prepare the food, they'd likely to eat everything on the plate. I saw that this is true since my son ate mushrooms and pearl onions, two ingredients that he usually won't touch.

The chicken pot pie was truly delicious, the crust is crumbly and buttery; the one thing that I love to nibble on. I didn't get to make every dishes that my son asked but he didn't mind it and you know what, he's already planning the next set of meal!

Chicken Pot Pie

Serves 6

For the crust:
9 oz. (2 cups) unbleached all-purpose flour
3/4 teaspoon salt
6 oz. (12 Tablespoons) cold unsalted butter, cut into 10 pieces

For the filling:
5 Tablespoons olive oil
2 1/2 lb. boneless, skinless chicken breasts or thighs
Kosher salt and freshly ground black pepper
1/2 lb. medium cremini mushrooms, quartered (2 cups)
1 1/2 cups frozen pearl onions, thawed and patted dry
4 medium carrots, peeled and sliced 1/2-inch thick (1 1/2 cups)
3 medium cloves garlic, minced
2 oz. (4 Tablespoons) unsalted butter, cut into 3 pieces
2 1/4 oz. (1/2 cup) unbleached all-purpose flour
3 cups lower-salt chicken broth
1 cup half-and-half or heavy cream
1 3/4 lbs. red potatoes, cut into 1/2-inch dice (5 cups)
1 cup frozen petite peas, thawed
1/4 cup dry sherry
1/4 cup chopped fresh flat-leaf parsley
2 Tablespoons chopped fresh thyme
1 1/2 Tablespoons Dijon mustard

Make the crust:
Put the flour and salt in a food processor and pulse to blend. Add the butter and pulse until the butter pieces are the size of peas, 10 to 12 pulses. Drizzle 3 Tablespoons cold water over the mixture. Pulse until the dough forms moist crumbs that are just beginning to clump together, 8 or 9 pulses more.

Turn the crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of your hand, gently smear the dough away from you until the crumbs come together (two or three smears should do it). Shape the dough into a 4-inch square, wrap tightly in the plastic, and refrigerate until firm, at least 2 hours.

Make the filling:
Heat 2 Tablespoons of the oil in a 7- to 8-quart Dutch oven over medium-high heat until very hot. Generously season the chicken with salt and pepper. Working in two batches, brown the chicken well on both sides, 4 to 5 minutes per side, adding 1 Tablespoon oil with the second batch. Transfer the chicken to a cutting board and cut into 3/4- to 1-inch pieces (it's fine if the chicken isn't fully cooked; it will finish cooking later). Put the chicken in a large bowl.

Add 1 Tablespoon oil to the pot and heat over medium-high heat until hot. Add the mushrooms. Cook without stirring for 1 minute. Continue cooking, stirring occasionally, until well browned, 3 to 4 minutes. Transfer the mushrooms to the bowl of chicken.

Reduce the heat to medium and add the remaining 1 Tablespoon oil and then add the onions and carrot to the pot. Cook, stirring occasionally, until the edges are browned, 8 to 9 minutes. Add the garlic and stir constantly until fragrant, about 30 seconds more. Scrape the vegetables into the bowl of chicken and mushrooms.

Melt the butter in the same pot over low heat. Add the flour and cook, whisking constantly, until the texture, which will be clumpy at first, loosens and smooths out, about 4 minutes. Slowly whisk in the chicken broth and half-and-half. Bring to a boil over medium-high heat, whisking to scrape up any browned bits from the bottom the pan. Reduce the heat to low and add the potatoes, chicken, and vegetables (and any accumulated juice), and a generous pinch each of salt and pepper. Partially cover the pot and simmer gently (adjusting the heat as necessary), stirring occasionally, until the potatoes and carrots are just tender, 15 to 18 minutes. Stir in the peas, sherry, parsley, thyme, and mustard. Season to taste with salt and pepper.

Assemble the pot pies:
Distribute the filling evenly among six ovenproof bowls and ramekins that are 2 to 3 inches deep and hold at least 2 cups.

Let the dough soften slightly at room temperature, about 20 minutes. On a lightly floured surface, roll the dough into a 1/8-inch-thick rectangle. With a round cookie cutter (or using a plate as a guide), cut 6 dough circles that are slightly wider than the inner diameter of the bowls (re-roll the scraps if necessary). Cut one small X in the center of each circle.

Top each bowl of stew with a dough round. With your fingertips, gently press the dough down into the edge of the stew, so that it flares up the sides of the bowl.

Bake the pies:
Position a rack in the center the oven and heat the oven to 425ºF. Put the pot pies on a foil-lined rimmed baking sheet. Bake until the filling is bubbling and the crust is deep golden-brown, about 45 minutes. Cool on a rack for 20 to 30 minutes before serving.

Source: Fine Cooking, March 3, 2011.

Cornmeal Pancakes

Hello again blog; hello falling leaves.  The last time I spent time writing seemed ages ago; I had my moment of not taking notes.  Frankly, I felt liberated to not have to write posts for the sake of audience.  I can come and go as I please, nobody seems to notice.  Lots of things have happened while I wasn't taking notes, life continues to be a series of some trepidation, decision-making, rushing forward to meet deadlines, appointments to make, never-ending work and chores, but only for a brief moment, a rejoicing week when my son turned a decade old.  I didn't mean to sound so tired but I'm merely waiting until everything passes away.

Breaking familiarity with something new is what I like in life; whereas my husband told me once he is comforted with anything that's familiar.  In food terms, his choice is boring, my choice is more exciting.  The same principle applies to pancakes, regular pancakes are plain and fluffy; cornmeal pancakes on the other hand are texture-wise interesting in each bite and the aroma is like the end of fall season rushes in.  My son who loves cornbread, adores these lacy-surfaced pancakes, stacked tall with butter and maple syrup.  I picked up the recipe from a book by Bill Neal, the godfather of Southern cooking.  His book is called Biscuits, Spoonbread & Sweet Potato Pie; an interesting book to read because of the wealth of information he put it in.  It was a chilly morning when I had these so I paired mine with spiced ginger-pear butter that I made earlier; there' no mistaken that I was craving foods that are in season right now.  There's much more to try in the book, none of it is too familiar to me, and that what makes life interesting--and keeps me going.

Cornmeal Pancakes

Makes about 18 pancakes

1 cup cornmeal

1/2 cup all-purpose flour

1/2 teaspoon salt

2 tablespoons sugar

2 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs

1 1/4 cups buttermilk

2 tablespoons unsalted butter, melted

Sift the dry ingredients together.  Beat the eggs, add the buttermilk and melted butter.  Add to the meal and beat to make a smooth batter.  Let stand 10 minutes, then drop by the large tablespoon onto a lightly greased, medium-hot griddle.  Cook until brown on each side, turning once, and serve with butter, jam, fruit sauce, honey, or maple syrup.

Adapted from Biscuits, Spoonbread & Sweet Potato Pie by Bill Neal 

Blackberry Chocolate Cake

Rain has started; the summer is over, but I think I still has a bit of it here in this cake.  My last bowl of blackberries was transformed into a rich, chocolaty cake.  Adorned with fresh blackberries and dusted with cocoa powder, each slice is meant to be savored slowly.  Just as I hope that summer should have lasted...

Blackberry Chocolate Cake

Serves 8

250 g unsalted butter, cut into pieces

250 g dark chocolate, coarsely chopped

1/3 cup whole milk

1 cup sugar

4 large eggs, at room temperature, separated

1/3 cup all-purpose flour

150 g fresh blackberries

Preheat oven to 350°F. Grease and line a 9-inch springform pan. Melt butter in a small saucepan.

Combine milk and chocolate in a double boiler and place over simmering water. Heat, stirring, until chocolate is melted and smooth.  Using an electric mixer, beat in sugar.  Remove bowl from heat and let cool for 10 minutes.

Add egg yolks, one at a time to chocolate mixture, beating well after each addition.  Add melted butter.  Stir until combined.

Sift flour over chocolate mixture.  Gently fold in the flour.  Whisk egg whites in a separate bowl until soft peak forms.  Gently fold into chocolate mixture.  Add blackberries and gently fold in until combined.

Spoon mixture into prepared pan.  Bake for 15 minutes or until risen.  Reduce oven to 325°. Bake for a further 50 minutes or until a skewer inserted comes out clean.  Leave to cool completely.

Place cake onto a serving plate.  Decorate with blackberries and dust with cocoa powder.  Serve slices with creme fraiche if desired.

Source:  adapted from Taste Australia

Fresh Calimyrna Figs-Almond Tart

I had an unexpected gifts from my friend last week; her son came up to me and handed me fresh Calimyrna figs in a plastic container.  "From my grandma's garden," that's all he said.  That instant I gushed out thank-yous.  His mom definitely knows my taste and I'm happier to receive these than if she'd given me diamonds :)  These are precious and I really love this type better than Mission figs.

I could've eaten these fresh, but I wanted an ally to complement these seasonal fruits.  Taste-wise, figs are often paired with honey and almonds; these flavors are greatly complement each other.  After browsing for some time, I settled on a tart recipe from Bon Appetit's Desserts book.  I think the reason I love making tart is that I enjoy eating the crust more than the filling, especially when it is tender, crumbly, and buttery.

From start to finish, this tart required three days for me to complete.  The base was done on the first day, the filling and chilling time took place on the second day, and on the last day, I finally got to eat it.  It could easily be completed in one day, however, part-time work and my job as a mom got in the way whenever I make desserts :) Distractions come and go but the tart is nonetheless still delicious.  As predicted, the crust was the last piece I savored.  Make this tart when the figs are in season, which is now; hurry while they last, the paradise is near.

P.S.  This post is for you, Laurel!

Fresh Calimyrna Figs-Almond Tart

Makes 6 servings

Crust:

1 1/3 cups all-purpose flour

1/3 cup whole almonds

2 tablespoons sugar

1/4 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into small cubes

1 large egg yolk

1 1/2 tablespoons (or more) ice water

Filling:

3/4 cup buttermilk

1/2 cup fresh lemon juice

2 large eggs

2 tablespoons all-purpose flour

1/2 teaspoon finely grated lemon peel

1/2 cup honey

Topping:

6 fresh Calimyrna figs, cut crosswise into 1/4-inch thick slices

1 tablespoon honey

1/4 cup almonds, toasted, chopped

For crust:  Mix flour, almonds, sugar and salt in food processor.  Add butter, pulse several times until mixture resembles coarse meal.  Whisk egg yolk and 1 1/2 tablespoons ice water in a small bowl to blend; add to dry ingredients and pulse just until the mixture starts to come together in moist clumps.  Add ice water by teaspoon if mixture is dry.  Gather dough into a ball; flatten into disk.  Wrap in plastic and chill at least 1 hour.

Butter and flour 9-inch diameter tart pan with removable bottom.  Roll out dough disk on floured surface to 1/8-inch thick round.  Transfer to tart pan.  Press crust onto bottom and up sides of pan.  Trim edges; patch cracks on crust if needed; reserve the rest of trimmings.  Freeze crust 30 minutes.

Preheat oven to 350°F.  Line crust with foil; fill with dried beans or pie weights.  Bake until crust is set, about 12 minutes.  Remove foil and beans.  Continue to bake until crust is golden, about 15-20 minutes longer.  Repair any cracks in crust with reserved dough if needed.  Cool crust.  Maintain oven temperature.

For the filling:  Whisk buttermilk, lemon juice, eggs, flour and lemon peel in bowl.  Add honey and stir until dissolved.  Pour into crust.  Bake until filling is set, it might look slightly jiggly, about 30-35 minutes.  Cool tart in pan on rack.  Chill until cold.

For the topping:  Arrange figs atop tart.  Drizzle with honey and sprinkle with almonds.

Source:  adapted from Bon Appetit's Desserts.

Blackberry and Blueberry Cobbler with Walnut Biscuits

I guess it's time for the blackberry to shine. As we're moving forward to fall season, the blackberries are ripening everywhere. Here in Oregon, the wild ones are very prolific and people develop a love-hate relationship; they certainly don't want those thorny vines in their backyard, but they welcome the arrival of juicy-sweet blackberries ripened from the sun. I live close to a secret picking spot where the blackberries are abundant, it's within a walking distance and a bit sheltered from the traffic which is desirable for impromptu u-pick.

For several days, it's my dad who was so eager to pick the berries. I guess the benefit of moving close to me is to have acquired a newfound hobby, that is berry picking. He is the one who will pick all the blueberries from the yard, he is the one who will walk and bring home the blackberries, though he complained that the thorns attack him ferociously at times.

Here is what I did with those berries, a delectable desserts who need only whipped cream or vanilla ice cream to accompany it till the last spoonful.

Blackberry and Blueberry Cobbler with Walnut Biscuits

Makes 8 servings


1/2 cup walnuts, toasted
1 3/4 cups all-purpose flour
1/3 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, cut into pieces
2/3 cup buttermilk
4 cups fresh blackberries
4 cups fresh blueberries
3/4 cup granulated sugar, use slightly less if the berries are very sweet
1/4 teaspoon salt
2 teaspoons finely shredded lemon peel
1 teaspoon grated fresh ginger
3 tablespoons lemon juice
2 tablespoons cornstarch
1 tablespoon whipping cream
1 tablespoon coarse sugar or granulated sugar
Whipped cream or vanilla ice cream

Preheat oven to 375°F. For biscuits, place walnuts in a food processor, pulse several times until roughly chopped. Add flour, brown sugar, baking powder, baking soda, and the 1/2 teaspoon salt. Pulse several times until combined. Add butter, pulse again until butter pieces are no larger than small peas.

Transfer the flour mixture to a large bowl. Add buttermilk, stirring with a fork until the dough comes together. Transfer dough to a lightly floured surface; knead two or three times to bring dough together. Press dough into a rectangle or circle 1/2-inch thick. Using a knife or 2 1/2-inch fluted round cutter, cut the dough into eight squares or rounds, re-rolling the scraps as necessary.

In a 3-quart rectangular baking dish combine berries. In a small bowl combine the 3/4 cup granulated sugar and the 1/4 teaspoon salt. Mix lemon peel and ginger into sugar mixture, pour sugar mixture over berries; gently toss with hands to combine. Combine lemon juice and cornstarch. Add cornstarch mixture to berry mixture; toss.

Brush tops of biscuits with whipping cream; sprinkle with the coarse sugar. Arrange biscuits on top of fruits. Bake in preheated oven for 25 minutes. Loosely cover baking dish with foil; bake for 10 to 20 minutes or more or until bubbly around the edges. Transfer baking dish to a wire rack; remove foil. Cool on wire rack for at least 20 minutes before serving.

To serve, spoon each biscuit and berry mixture into eight serving bowls; top with whipped cream or vanilla ice cream if desired.

Source: adapted from Better Homes and Garden, Fall Baking 2011.