Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Paul Schaefer's Pot Pie
INGREDIENTS 3 cups cooked chicken or turkey 2 tablespoons chopped parsley 1 yellow onion, chopped 1/4 teaspoon thyme 3 celery ribs, sliced 4 cups chicken broth 4 carrots, sliced 8 tablespoons each butter and flour 1/2 pound mushrooms, thickly sliced cooked into a roux INSTRUCTIONS In a skillet, sauté the onion, celery and carrots in butter or olive oil. Transfer to 5 quart pot. Lightly sauté mushrooms in butter or olive oil; transfer to pot. Add the chicken broth, parsley and thyme to pot; bring to a low boil. While the mixture is heating prepare the roux. To make the roux, melt butter in a small skillet; add the flour several tablespoons at a time while stirring. When well blended, add the roux to the pot. Stir in well to thicken mixture. Salt, if you want, and a lot of pepper. Add the chicken or turkey and blend. Keep this on very low heat while preparing the biscuit topping. When the biscuit topping is ready, transfer the mixture to a 3 quart souffle dish. Put the biscuit topping over the mixture and bake for 20 minutes at 425 or until the top is high and lightly browned. (Start to watch after 15 minutes; there is no consistency to exactly how long this takes to bake.) BISCUIT TOPPING Method 1. This is the easiest. Use Bisquick. Follow the directions for rolled biscuits. Roll or pat this into a circle as big as your souffle dish and about 1/4 inch high. Method 2. Harriet’s Southern Biscuits from the Frugal Gourmet Cooks American. This is good; try it. 1 1/2 cups plus 3 tablespoons flour 3/4 teaspoons salt 1 1/2 teaspoons baking powder 3 tablespoons Crisco 3/8 teaspoons baking soda 3/4 cup buttermilk Mix the dry ingredients in a bowl. With a fork, blend in the Crisco until the mixture is course and grainy. Stir in the buttermilk; do not over mix. Put on a floured board and knead a few times. Pat into a circle as big as your soufflé dish and about 1/4 inch high. Have A Good Week Everyone, Sean Surlow |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
TN: Willi Schaefer Spatlese with accidental deconstructed turducken | Wine | |||
2005 Willi Schaefer Auslese Graacher Domprobst AP#10 | Wine | |||
TN: '02 Willi Schaefer | Wine | |||
TN: Schaefer Graacher Himmelreich Kabinett w/ham | Wine |