3 1/2 to 4 pounds bone-in, skin-on chicken parts (breasts, thighs and drumsticks are ideal)
1 to 2 glugs olive oil
2 medium leeks, white and light green parts only, cut in half lengthwise and then into 1/2-inch slices
1 large onion, diced small
1/4 cup dry sherry (optional)
3 cups low-sodium chicken broth
1/4 cup milk or heavy cream
1 bay leaf
1 teaspoon minced fresh thyme
3 tablespoons unsalted butter, at room temperature
4 1/2 tablespoons all-purpose flour
1 cup fresh or frozen green peas (no need to defrost)
2 large carrots, diced small (about 1 cup carrots)
2 tablespoons chopped flat-leaf parsley
1 pie crust
Generously season all sides of the chicken parts with salt and freshly ground black pepper. If your chicken breasts are particularly large, I find that halving them can ensure they cook at the same pace at the other parts.
Heat first glug of olive oil over medium-high heat in the bottom of a large Dutch oven (minimum of 4 quarts; mine is 5). Brown chicken in two parts, cooking until golden on both sides. Transfer to a plate and repeat with second half of chicken. Set aside.
Heat second glug of olive oil in the same pot. Add onions and leeks, season with salt and pepper, and saute them until softened, about 7 minutes. If using, pour in sherry and use it to scrape up any bits stuck to the bottom of the pan. Simmer until mostly cooked off.
Add milk or cream, chicken broth, thyme and bay leaf and bring to a simmer.
Nestle the browned chicken and any accumulated juices into the pot. Cover and gently simmer to 30 minutes, after which the chicken should be fully cooked and tender.
Transfer the chicken to a cutting board to cool slightly. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon; reserve it for another use, or this:
In a medium bowl, mash butter (feel free to replace any part of it with skimmed chicken fat) and flour together with a fork until a paste forms and no flour is still visibly dry.
Pour one ladleful of filling over it, and whisk until smooth. Add a second ladleful, whisking again.
Return this butter-flour-filling mixture to the larger pot, stir to combine, and bring mixture back to a simmer for 10 minutes. The broth base should thicken to a gravy-like consistency. Adjust seasonings, if needed.
Add carrots and peas to stew and simmer for 3 minutes, until firm-tender. Shred or dice the chicken, discarding the bones and skin or saving it for another use. Return chicken to stew and re-simmer for 1 minute. Stir in parsley.
Heat the oven to 400 degrees.
Roll the dough up, and unroll it over the baking dish, so it rests evenly on top of the filling. Fold the edges under and crimp the edges. Poke the tip of a knife through the crust to create 3 vent holes near the center.
Egg wash (optional): Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place the pie pan or baking dish on a cookie sheet, and place it in the oven.
Bake the pie for 20 minutes, then reduce the oven temperature to 375 degrees. Bake the pie for 25 to 30 minutes more, until the crust is golden and the filling is bubbling through the vents. Let the pie rest for 10 minutes before serving.
We had tried that super easy sausage pie from before, and so had one pie crust left over (it was a 2 pack from Pillsbury). We both really like chicken pot pie, and had never attempted it before. Jesse thus felt obliged to attempt it (with delightfully fresh marjoram, thyme, rosemary from our “garden”), despite the fact that it was more work than our usual one-pot-meals. We didn’t have small “pot pie” dishes or any tarragon, so we used the filling ingredients from smitten kitchen, but then followed the heating instructions from the NYTimes “Julia Child” recipe, which was for just one big (normal) pot pie.
Crack the eggs into a bowl and whisk very well, until streaks no longer appear. Mix in the cheese, oil, salt, and a grind of pepper.
If you have sauced spaghetti, dump it in a large nonstick or well-seasoned cast-iron skillet over medium-high heat along with a couple tablespoons water and heat until it’s warm but before it starts to sizzle.
Drain off any water that hasn’t evaporated and turn the spaghetti into the egg mixture.
Wipe out the skillet, return it to medium-low heat, and add enough oil or butter to slick the bottom and sides of the skillet.
Add the egg mixture, distributing the spaghetti evenly if it clumps.
Turn the heat to low and occasionally rotate the skillet a quarter turn if the egg seems to be cooking unevenly around the edges. When the perimeter of the frittata looks set and the center is still somewhat liquid, which should be after about 8 minutes, run a table knife around the skillet to loosen the sides of the frittata and carefully slip a thin metal spatula under it to loosen the underside.
Invert a plate over the skillet and place one hand over the plate and the other hand on the skillet handle. Here comes the exciting part—you’re going to flip the frittata onto the plate. (We admit that it can end in disaster, but you have to stay confident and strong.) You don’t want the frittata to slide onto the plate or fold over, so the motion should be up and over, not just over, and it has to happen kind of quickly. Alley-oop, and it’s on the plate and the skillet is clean.
Set the plate down and quickly slick the skillet with a little more oil or butter. Then, with the help of the spatula, encourage the frittata to slide back in. Don’t worry if things are looking a little Humpty Dumpty—just fit it all back together again and keep it over low heat until it’s cooked through, about 7 more minutes.
When the frittata seems to be cooked through, make a crack in the middle with the tip of the spatula and sneak a peek to see that the egg is all set. Then slide or flip the frittata onto a plate.
Let cool a little or a lot, slice in wedges or squares or long skinny strips, and serve. (A frittata tastes good hot, better after it has cooled a half hour or so, and possibly best after it has had a chance to regroup on the countertop for an afternoon.)
I had the leftovers from this other pasta dish, so… I love Gennaro’s suggestion: “If it’s springtime, make the basic recipe extra special by adding peas and pancetta.” Shelling fresh peas in Germany was such a dream. I wish we had in season produce like in Radolfzell. Next time I will use more eggs, so that it holds together better!
Heat up skillet over high heat. Add a drizzle of grape-seed oil or other neutral vegetable oil.
Add garlic and then white and light green scallions to infuse the oil. Slightly sauté until the garlic turns golden.
Once oil is ready, add the cooked rice and use a spoon or rice paddle to break up the rice and mix with the garlic and scallions. Add the salt and pepper. Mix.
Fold in the veggies and dark green scallions.
Pour the eggs over the rice and continue to mix until the egg and mixture is dry. Taste and top with extra slices of veggies.
Fried rice (蛋炒飯, dàn chǎofàn) is an amazing standby, the perfect comfort food. I had spinach, and I garnished with just a bit of kimchi for some zing. With the pandemic shelter-in, I’m developing a fondness for eating preserved vegetables at my own pace (getting too many vegetables usually means some portion of rot before I can finish it on my own).
1 medium onion, diced fine (or 3 shallots, if you have them)
1/2 carrot, minced
2 cups arborio (or carnaroli) rice
Salt and pepper
1/2 cup white wine
1.5 boxes of hot chicken broth
some pancetta, diced (we used cooked pulled pork)
2-3 garlic cloves, sliced thinly
shucked English peas, about 1-2 cups
1/2 red bell pepper
2-3 brown mushrooms (porcini preferable)
pea tendrils or shoots (or use baby spinach) — didn’t use but sounds fab
Melt butter in a heavy, wide saucepan over medium high heat. Add onion and cook until softened, about 5 minutes. Or cook at lower heat for longer time.
Stir in rice and season with salt and pepper. Continue cooking for 2 minutes, until translucent. Add the minced carrot and sliced garlic.
Add the white wine, stirring, until it evaporates.
Add 2 ladles of hot chicken broth (simmering in a separate pot, you can also dilute by rinsing the container with water) and bring to a brisk simmer. Cook 6 minutes, stirring regularly as broth is absorbed. Add 2 more ladles of broth and cook for another 6 minutes, until rice is cooked through, but firm. Every time all of the liquid is absorbed, add more stock — do not let dry out!
Add pancetta (or prosciutto or pork of your choice) and cook 2 minutes, stirring constantly. Add minced bell pepper, stir to coat and cook 1 minute. When you get to this last cup of water, add the peas and chopped mushrooms. Season generously with salt and pepper. Add 1/2 cup broth and simmer until peas are done, about 2 minutes. Add pea tendrils and cook until just wilted, about 1 minute.
if the rice is still crunchy, don’t stop – you want the rice to be a little al dente, but not so much you’re gnawing on raw grain.
Mix pea mixture with rice mixture and gently stir together. Add enough broth to keep rice a bit soupy. Check seasoning. Stir in parsley, lemon zest and Parmesan.
Visiting family, wanted to use up the arborio rice I found in the back of their cupboard. They also had bought chicken stock in bulk so…
Amber’s recipe, learned in a cooking class on her Phillippines-Vietnam trip
400 g pasta of your choice
75 g Parmigiano-Reggiano (aged three years), grated
3-4 strips of bacon (if only we had guanciale or pancetta!)
100 g peas, frozen
2-3 cloves of garlic
Bring a pot of salted water to boil, while you do other things. Fry the bacon until crisp but not too overdone. Beat the eggs, and mix in the cheese. Season this with some salt and pepper. Mince the garlic. Saute the garlic until fragrant. Add the peas to cook them a little bit, or cook them in the pasta pot of boiling water for one minute like Jamie suggests.
When pasta is al dente, drain and make sure you reserve some pasta water (we did not, sadly). Toss the pasta, peas, and bacon all together in your pan. Season with fresh cracked pepper if you have a grinder. Now, make sure the pan isn’t too hot, or the eggs will scramble. Slowly add the cheese-egg mixture so the heat of the pasta cooks it, tossing all the while. Jamie also suggests adding pasta water to thin the sauce if need be. Garnish with some more freshly grated Parmigiano and slivered basil (we took a few leaves from the window herb “garden”).
I love fettuccine or linguine (pasta lunga) best, but we only had pasta corta (short pasta) in the cupboard. Amber had a hankering for this as we had all the ingredients and had been eating my grandmother’s cooking for several meals by now (food is equal to love, for Chinese families — accept the gifts of food and be grateful).
3/14, that most special of days! For those who aren’t quite as nerdy, it’s Pi Day, celebrating π, that mathematical constant usually used for calculating areas and volumes of circles – 3.1415926535… Okay, fine, it’s basically just an excuse to celebrate pies in all shapes and forms! So in honor of this day, I’m crashing Jessie’s blog to share a recipe that I prepared myself for Pi Day!
Since we are in the middle of Winter Storm Stella (STELLLLAAAA!) here in New York, I thought rather than a sweet or dessert pie I’d prefer something a little more hearty, to get me revved up for all the snow removal we would be doing later on. Shepherd’s pie, with its fluffy mashed potatoes atop savory ground beef filling, was the perfect solution.
Bring a pot of salted water to boil and add the potatoes. Cook until tender and easily pierced by fork, around 15 minutes. Drain in colander and mash in large bowl with butter and shredded cheese until smooth. Season with salt and pepper and set aside.
Heat oil in a large frying pan. Add onion and cook until starting to turn transparent, around 3 minutes. Add celery and continue cooking for 3 more minutes. Add mixed vegetables and cook 5 more minutes. I cooked until the water from the frozen vegetables had evaporated. Set aside vegetables and clean pan.
Preheat oven to 375 degrees F. In the clean frying pan, add a small amount of oil. Add ground beef and brown, around 8-10 minutes. Drain of excess fat and reintroduce the vegetable mixture. Stir in flour and cook for 1 minute.
Add ketchup and beef broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
Spread the ground beef mixture in an even layer in a 2 quart casserole dish. Top with mashed potatoes and spread in an even layer. Brush melted butter on top of mashed potatoes.
Bake in the preheated oven for 20 minutes. If the potatoes aren’t golden brown, you can put them under the broiler for 5 minutes or until they are browned, I like to watch it to make sure it doesn’t get burnt!
Enjoy the delicious fruits of your labor! I hope you enjoyed this recipe, and if you would like to visit my blog please feel free (shameless plug over).
a messy plate of shepherd’s pie, living life on the edge… of the table.
~1 lap cheong (Chinese sausage), diced small
180 g baby shrimp
200 g frozen peas-corn-carrot, defrosted 15 min (I had 300 g)
2 stalks of scallions, sliced thin
2 garlic cloves, minced
fresh ginger, grated
3-4 cups Jasmine rice, leftover
4 glugs of peanut oil
2 eggs, beaten
pinch of black/white pepper
splash of cooking wine
1 skinless and boneless chicken breast (optional)
100 g salted fish (optional)
Heat oil in wok. Fry Chinese sausage and shrimps over low heat until done. Remove from heat. Stir-fry frozen veggies until done. Set aside. Heat oil in wok. Quickly stir-fry scallions, garlic, and ginger until fragrant. Add back the sausage and vegetables. Stir-fry quickly. Scramble eggs separately and add. Add rice; stir to mix. Add in soy sauce, fish sauce, wine, and white pepper, stirring. Remove from heat. Sprinkle with scallions and (toasted) sesame oil. Serve.
400 g green peas, boiled 2-3 min (I used frozen) 175 g paneer, cubed (I used smoked tofu instead) 1 lemon ghee (if you have it, otherwise I used butter) 2 large onions 2.5 cm ginger, grated 1 garlic, minced chopped, ripe tomatoes 2 small green chilies, chopped
1 pinch of kasuri methi (dried fenugreek leaves) — I didn’t have
garam masala, cumin, turmeric, red chili, coriander
salt to taste
1 spoonful of cream
50 g Cashews, soaked in water for 30 min.
Fry any spices (that you have whole) and chilis in oil/butter. Saute onion, ginger, garlic until fragrant. Season with salt.
Add tomatoes. Add your powdered spices now and cook until the liquid evaporates.
Grind soaked cashews into a paste with some water.
Fry the paneer separately, then add this to the sauce with the peas and cashew paste.
Add the cream and cilantro.
Smoked tofu is extra-firm and ideally smoked in tea leaves, but I don’t taste it much. Very similar to dry tofu, but lighter in flavor. Serving suggestions: Mater paneer masala can be served with roti, paratha, or naan; if served with plain rice, thin the sauce.