Crumble the sausage & place in a large, deep pan. Cook over medium heat.
Add onions, garlic, then celery and carrot, and cook about 5 minutes.
Add mushrooms and cook 5 minutes more until vegetables are tender.
Stir in flour and cook a couple of minutes, still stirring.
Add wine and half of the stock, stirring and working out any lumps. Add remaining stock and bring to a boil.
Turn heat to low, add herbs, salt and pepper and cook 10 minutes.
Pour into deep pie dish or 8×8 baking dish and set aside.
Place pie dough over top of filling in pie dish. Bake pie at 375 degrees for 30 minutes or so, until crust is lightly browned and filling is bubbly.
Cornmeal Crust (makes enough for two pies) 1 3/4 Cups flour, 3/4 C. yellow cornmeal, 1 teaspoon salt, 1/2 pound cold butter, 1/4 Cup shortening, 1/3 – 1/4 Cup ice water. Mix flour, cornmeal, and salt in a large bowl. Cut in butter. Add shortening and continue to work dough until texture resembles coarse meal. Sprinkle water over dough and knead with hands. Refrigerate dough 30 minutes to 24 hours (can also be frozen). Roll dough on a floured surface to 1/4 inch thickness.
I am not a baker, so I usually prefer to buy pre-made pie crust. “Along with a green salad and warm bread, this pie feeds a family of 4 – 6 hungry little hobbits.” We currently have a crop of fresh marjoram, rosemary, thyme — so a sprinkling of those we added to the stew because we didn’t have a bottle of dry white. Substitutions are fun.
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).
3 cups uncooked Chinese long grain rice, washed until water is clear, drained
1.4 L chicken stock
Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes.
In a clay pot (or something that won’t melt in the oven later), combine the rice, salt and peanut oil.
On high heat, saute briefly on the stovetop then add the stock to Fuji (3-4 cm above the rice). Bring to a boil, then reduce to medium heat and simmer until the stock has evaporated to the level of the rice.
Add the chicken mixture, cover and cook in a preheated oven at 175 deg C for 12 – 15 minutes.
Stir well, cover, cook on stovetop at high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off.