![]() ![]() Seven years ago: Peter Reinhart’s Bagels and Peanut Butter BrowniesĮight years ago: Pumpernickel Bread (I later added a Black Bread, which I love even more.) Six years ago: Majestic and Moist Honey Cake Without it, it’s a delicious vegetarian pot pie, hearty and perfect, and you won’t miss the pork.įive years ago: Lebanese-Style Stuffed Eggplant I went back and forth over this when writing the book and concluded it was good with or without the pancetta. I hope you love them as much as we do.Īn Almost-Vegetarian Pot Pie: Pancetta, White Bean and Swiss Chard Pot Pies. And, no, I did not hold the butter, but I also tried not to smother us with it. There are (hopefully) no persnickety steps or ingredients. Everything is cooked inside the same pot. (Wait, did I just admit that?) But it did mean that when my husband told me last week that he’d been craving chicken pot pie, I knew I wanted to make it, just not that one.īack to the drawing board, I merged together the things I’d learned making my own pot pies, such as a dreamy flaky pastry lid, a thickening tip from Julia Child’s beef bourguignon, plus another archive gem, Cook’s Country’s chicken and dumplings, with a pot pie-like base to create my own ultimate chicken pot pie. Ina, call me! Let’s have lunch! I promise, I’ll behave better this time! I’ll try to stop doing weird things like signing my name snugged up against yours on the wall of stores where we’ve both signed books. Now, do understand, this does nothing to mitigate my Number One Fan Status of Ina Garten. A scroll through the comments that have arrived since indicates that it’s not just me. Finally, I’d found that the sauce didn’t thicken well but assumed I’d done something wrong. When I created my own anything-but-abstemious pot pie recipe a few years ago for my cookbook, my filling only need 3 1/2 tablespoons butter for four portions to give you a nice rich sauce. Why not just cook them in that finger-licking stew, too, and let them drink up all that awesomeness? My third quibble with the recipe is that for four servings of pot pie, the soup part alone uses 12 tablespoons (that’s 3/4 cup or 170 grams it does not include the additional cup of butter used for the four pastry lids) of butter, and guys, I think it’s been fairly well established, perhaps even 900 times, my fondness for butter, but this is just … I cannot. Vegetables such as carrots, peas and those persnickety pearl onions are each blanched for two minutes in water before being added to the pot pie base, which baffled me even then. But why? I asked Ina, but my book didn’t answer. But I always thought they could have been better for several persnickety reasons.įirst, instead of braising the chicken in that delicious veloué sauce you’re making, Ina has us roast chicken breast until they’re fully cooked, cool them, dice them and then add them to the sauce. Among these are the chicken pot pies I made from Ina Garten’s beloved recipe six years ago, and somewhere, my friend Ang is gasping because these are, to date, her favorite thing I’ve ever made for dinner. There are over 900 recipes in this site’s archives, and while I’m overwhelmingly quite fond of all of them, there are ones that nag at me not necessarily because they don’t work but because they’re not, in hindsight, the “best in category” I once found them to be.
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