 |
| From blog |
You must have thought I have flown off to some deserted island, sans laptop and totally incommunicado. Not so. Just working, working and more working.
To fill you in, I have been teaching everything from a hands-on class for 25 at a hilltop home in Park City to hosting a French inspired Valentine’s Day wine and food tasting on February 14th, the day of romance. Six classes in six days. By last Monday, I was a walking zombie. That goodness it was President’s Day. A day off. A day to sleep in. And in between, this madness, I was invited to a magical evening to taste private label wines and fantastic food at Sundance Resort, just about 40 miles south of town. And a night at their luxurious lodgings. Serene, snow shrouded pines, the aroma of burning wood in fireplaces. I love Sundance. More on this incredible meal at a later posting.
Private classes for various groups were interspersed on a few nights of the teaching marathon. And of course, the last of my high school 5-week course to the most appreciative students at Rowland Hall wrapped up on Friday, the 12th of February.
One of my favorite classes taught this month was “Oh Baby It’s Cold Outside”. The menu included comfort foods as Warm Artichoke, Crab and Fontina Bake, Caramelized Onion (everything taste better with caramelized onions)-Applewood Bacon Tart, Chicken and Vegetable Pot Pie with an Herbed Crust, and Warm Gingerbread with Orange Ginger Cream.
I don’t advocate preparing all these dishes for one meal. Choose one and maybe a green salad and dessert would be just fine. The star of the show was the Chicken and Vegetable Pot Pie with an Herbed Crust. And the Orange Gingerbread with Orange Ginger Cream for dessert.
 |
| From blog |
Admittedly, it does take time to prepare. A perfect Sunday afternoon project when you have a few extra hours to spend in the kitchen. A group effort would be ideal. One person to chop, one to make the dough for the crust, and another to make the sauce to toss into the chicken and vegetables. And it serves at least 6-8.
 |
| From blog |
I made this dish for a group I taught one evening, a compilation of women from various professions. From the group of 8, only one person had actually made a chicken pot pie from scratch. Others had faked it. Once the dish was removed from the oven and the golden crust broken and served with the creamy filling, they were hooked. Never again will a frozen pie pass their lips. Never again will a quasi-homemade pot pie (canned cream soup, frozen vegetables and store bought pie crust) make an appearance on the dining table. That’s what they said. Only time will tell.
For dessert, a holiday spice scented gingerbread cake. Now, for me, there is no reason to reserve this cake just for December. I truly believe that February, June or even the heat of August’s humid days would be ideal for a light, airy, pumpkin pie spice infused cake. Served with ice cream, flavored cream or even caramelized pears or apples, gingerbread makes a most satisfying finale to any meal. And the preparation for this cake takes maybe about 10 minutes. Baking time, about 30 more minutes. In less than an hour, dessert for the family, guests or just because it’s Tuesday. I share the love and the recipe of gingerbread with you. And with just a hint of orange zest, it makes it all the more seasonal.
 |
| From blog |
CHICKEN -VEGETABLE POT PIE WITH PARMESAN HERB CRUST
2 pounds boneless, skinless chicken breasts
2 bay leaves
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 tablespoons butter
1 leek, white part only, thinly sliced
4 ribs celery, thinly sliced
2 carrots, peeled and thinly sliced
1 cup frozen petite peas
2 cups diced white new potatoes
½ pound button mushrooms, thinly sliced
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon ground white pepper
4 ounces (1stick) butter
½ cup all purpose flour
1 cup half and half
1 cup chicken broth (from poaching liquid)
Poach the chicken for 20 minutes in about 3 cups water with bay leaves, salt, and pepper. Remove the chicken and reserve broth. Cut chicken into 1” cubes. In a saucepan, heat butter and saute the leek, celery, carrots, peas, potatoes, mushrooms, thyme, salt and pepper for 2-5 minutes until softened. Add to bowl with the chicken. In the same saucepan, heat remaining butter until melted. Add flour and whisk to make a “roux”.
Slowly add the half and half and the broth. Whisk until smooth, about 3 minutes. Taste for seaoning. Add to vegetable-chicken and toss well.
HERB PARMESAN CRUST
2 ½ cups flour
4 tablespoons butter
4 tablespoon shortening (Crisco)
½ cup grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
1 teaspoon dried thyme
1 teaspoon kosher salt
Pinchof cayenne pepper
8 tablespoons iced water
Egg wash: 1 egg beaten with 1 tablespoon cream
In a bowl of food processor, combine the flour, butter, and shortening. Pulse on and off until dough is the size of peas. Add the cheese, parsley, thyme, salt and cayenne pepper.
Pulse again until combined, about 5 pulses. With motor running, slowly pour in the water until dough forms a ball, about 30 seconds. Remove to floured board and roll to a 12” diameter circle or a rectangle to fit the pan you are using.
Place the pot pie filling in 4-quart oven proof pan. Top with dough, making sure dough covers filling. Crimp edges. Brush with egg wash. Bake at 375 for 30-40 minutes until crust is golden and filling is bubbly. Remove from oven and serve at once. Serves 6-8.
WARM GINGERBREAD WITH ORANGE GINGER CREAM
1/2 cup sugar
1/2 cup (4 ounces) unsalted butter
1 large egg
1 cup molasses
2½ cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon finely grated orange zest
1/2 teaspoon kosher salt
1 cup hot water (put in glass measuring cup and heat in microwave for 30 seconds)
Preheat oven to 350o. Grease and flour a 9 inch square pan or spray with baking spray.
In a large bowl or in a mixer, cream together the sugar and butter until light yellow. Beat in the egg, and mix in the molasses.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves and orange zest. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. Bake 30-35 minutes in the preheated oven, until a knife inserted in the center comes out clean. Cool for a few minutes before cutting into 9 squares. Serve warm with Orange Ginger Cream.
ORANGE GINGER CREAM
1 cup whipping cream
1 tablespoon orange zest
¼ cup powdered sugar
1 teaspoon ground ginger
Beat the cream with orange zest, powdered sugar, and ginger until stiff peaks form. Refrigerate until ready to use. Makes about 1½ cups cream.
