I ran across Esther Walker while trying to find her husbands book. I found her book, Bad Cook, instead. As it was only 2.99 I bought it first.
Since, I gulped down all the past entries from her blog Recipe Rifle and became a huge fan. I really appreciate her anecdotes from the front lines of young motherhood and pregnancy. Also, some really nice recipes that don’t have eighteen bajillon steps and require a cooking degree.
Edit: Esther says her book is 1.99 in the UK. So for my UK readers enjoy the savings!
My biggest peeve about chicken pot pie is that the crust to stew ratio is terribly disproportionate.
For the Stew:
1/2 cup Butter (1 stick)
1/2 cup Flour
4-5 cups Chicken Stock
Salt & Pepper
2 teaspoons Herbs de Provence
2 cups Mixed Vegetables
I used a combination of frozen (thawed) and fresh veggies I had left over.
4 cups cooked Shredded Chicken
You can use a store-bought rotisserie chicken or roast your own. I roasted 2 big chicken breasts then let them cool before I shredded.
In a large high sided pot over medium high, melt the butter. Add the flour and mix until a paste forms. Add the stock, whisking briskly. Turn the heat down a bit and continue to whisk until the sauce is thick. Add more stock if it’s too thick. Season with salt and pepper and the herbs de Provence.
Add the vegetables and shredded chicken. Stir to combine then heat through. You can set this aside off the heat and get started on your pastry crust.
For the Crust:
1 package Puff Pastry (I use Pillsbury)
Egg wash = 1 egg mixed very well with a bit of water
Salt & Pepper
Preheat oven to 400 degrees.
Defrost the puff pastry and unfold onto parchment lined baking sheets. Cut each pastry sheet into fourths and arrange so they are about an inch or so apart.
Now for each square, measure in at each side roughly half an inch in, and score a line with a knife. Don’t cut all the way through!
Use the egg wash on the outside border of the square. Try not to dribble on the sides or the square won’t puff.
Season with salt and pepper, and place in the over for 20 – 25 minutes.
When they are golden brown and puffy, set aside to cool slightly. Once cooled gently press down along the score line creating a little cup in the pastry.
Spoon the stew into the pastry crust and serve.
1. Steal Like an Artist by Austin Kleon
2. Turn Right at Machu Picchu by Mark Adams
3. Uncommon Criminals by Ally Carter
4. Calculated In Death by J.D. Robb
How about you? Have you read anything good lately? Join me at Goodreads.
A feast for the eyes and belly, Mimi Thorisson writes about her life in Medoc France with her photographer husband, children and dogs. I love going to her site for her wonderful recipes, that remind me of the things my Grandma Naomi used to cook. The photography, done by her husband, is really beautiful.
Has everyone figured out what they are making for Easter? Here’s a few links to help. Or, possibly make you second guess your decision, like this wonderful looking baked ricotta!
This is what I’m making.
You gotta have hot cross buns!
Dana at Minimalist Baker made these yummy peanut butter eggs.
Hop over to Jordan’s site and get the how to for these cute bunny ear treat bags.
Happy Easter everyone!
I’m sure you’ve heard about the 21st century update of Jane Austin’s Pride and Prejudice called The Lizzie Bennet Diaries Today was the last episode of the web-series and I just have to say, as an Internet fan and especially as a die-hard Janeite, its brilliant!
I must admit I’m feeling a little bereft without my twice weekly (sometimes thrice weekly once Lydia’s vids popped up) dose of Bennet drama.
Well, I guess there’s nothing left to do but go back and watch them all AGAIN!
When I was last in London the Shard was just being built. Next time I’m “in town” this is definitely on the list of where to go!
The View From the Top
It’s worth it to plug-in your headphones to get the full immersive experience!
A clever “recipe comic” for Saveur Magazine from illustrator Lucy Knisley and writer Erin Meister
Now I want a doughnut.
The flames of my girl crush on the most excellent Nigella Lawson have been fanned even higher with this beautiful new book. The recipes (so far) are no fail and so easy!
You. Guys! This is the most charming thing I’ve seen in a long time!
The Paperman by Disney Directed by John Kahrs, uses a mix of traditional and CG animation techniques.