Tuesday, March 9, 2010
Baked goodies -- Challah
Here's some Challah I made a few months ago. I'll be posting photos of some of the things that make it out of my kitchen every week (when I remember to pull my camera out.) Enjoy!
Monday, March 8, 2010
Chicken Bowl-Pies
One of my favorite comfort foods is chicken pot-pie, and I've been working out a good filling recipe, but find myself lazy when it comes to making the crust. This "bowl-pie" is a variation on the assembly of a standard pot-pie that is good for the lazy or the hurried... it takes about an hour to prepare.
For this recipe, you'll need:
(Time: 0:20) Once the pot comes to a boil (with all the veggies added), reduce heat to medium, cover and simmer until the carrots are tender, or about 5-10 minutes, while you prepare the crust.
... and stick them into the fridge so they can rest and cool down. While they're resting (about 10 minutes works best, but they're flexible), pre-heat the oven to 450°F.
(Time: 0:40)
When the oven is ready, take the tart tins out of the fridge and slide them onto the middle rack in the oven. Bake for about 10 minutes until golden brown.
(Time: 0:50) Take the crusts out of the oven and let them cool for 5 minutes.
Put one of the crusts on top and enjoy your Chicken Bowl Pie!
For this recipe, you'll need:
- 2 small chicken breasts
- 2 carrots
- 2 stalks celery
- 1 cup frozen peas
- 0.25 tsp cumin
- 1 bay leaf
- 0.5 tsp garlic salt
- 0.25 tsp adobo seasoning
- 1 10.75 oz can condensed cream of chicken soup
(Time: 0:20) Once the pot comes to a boil (with all the veggies added), reduce heat to medium, cover and simmer until the carrots are tender, or about 5-10 minutes, while you prepare the crust.
... and stick them into the fridge so they can rest and cool down. While they're resting (about 10 minutes works best, but they're flexible), pre-heat the oven to 450°F.
(Time: 0:40)
When the oven is ready, take the tart tins out of the fridge and slide them onto the middle rack in the oven. Bake for about 10 minutes until golden brown.
(Time: 0:50) Take the crusts out of the oven and let them cool for 5 minutes.
(Time: 0:55) Spoon some filling into a bowl that's conveniently slightly larger than the tart pans. |
Put one of the crusts on top and enjoy your Chicken Bowl Pie!
Tuesday, March 2, 2010
Fish & Chips
We just made the fish part and cheated on the chips (bought some frozen pre-made ones). Maybe we'll do the chips too next time.
This is more-or-less the fish part of the Alton Brown recipe from foodnetwork.com. We scaled it down and modified it a bit to work with the 1.0lbs of cod we had.
In a medium mixing bowl, whisk together flour, baking powder, salt, cayenne and black pepper. When combined, whisk in about 10 oz of brown beer. Mix until smooth. Let rest in the refrigerator for at least 15 minutes. Heat a quart of cooking oil to 350°F in a deep medium saucepan.
This is more-or-less the fish part of the Alton Brown recipe from foodnetwork.com. We scaled it down and modified it a bit to work with the 1.0lbs of cod we had.
You'll need:
|
While the oil is heating, cut 1lb of cod into about 1 1/2 oz strips. |
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