chicken pot pie was a success! Although, I added a few tbsp’s of water to the mixture bc it looked too thick to me. I should have let it be good and thick, cuz it was a little to runny right out of the oven. but when i let it sit it was great. Good recipe, below and you dont have to have lil’ crocks to do the pot pie, you can just use a pie dish.
I’m going to try to make a classic pot pie this weekend….the weather has been so gross that comfort food seems appropriate. This doesn’t seem like it’s too bad for you. Lots of veggies. Turkey Pot Pie. I saw it in an entry on The Boston Globe’s food blog, Dishing. Results after the weekend…
This is my favorite red sauce I’ve made so far. I’m sure it will evolve, and I’ll find something better. Until then, you better like garlic for this recipe!
1 white onion, minced
4 cloves garlic, minced
2 big cans peeled plum tomatos
red wine (or white)
extra virgin olive oil
salt, pepper, crushed red pepper, basil oregano
Saute onions, garlic & crushed red pepper in oil on low heat. Add 1/2 cup red wine, crank the heat and simmer for 2 minutes. Add cans of tomatos – break up with whisk. Add basil, oregano, s & p. Let simmer for 10 minutes to allow tomatos to break up even more. Remove sauce from heat, blend w/ hand blender til smooth. (you can continue to whisk if you don’t have a hand blender). Return to heat. Simmer for 1/2 hour.
I thought it’d be a good idea to post some recipes that I really like. In order for them to be postworthy, I’ll have made them at least twice. Don’t wanna screw anyone over out there!
This dish is called Poverina Pasta because it is very inexpensive since it was made out of things I had on hand (‘Poverina’ means something like “you poor thing” in italian). Most of the ingredients are things you bought, and now you have a big jar of them sitting around.
1 lb. short cut pasta (I like rigatoni or gemelli for this)
1/2 cup extra virgin olive oil
2 cloves of garlic, sliced thinly
1/2 tbsp. crushed red pepper flakes
1/4 cup sundried tomatos, sliced (jarred, or reconstituted dried ones)
5 pepperoncini peppers, seeded, and sliced into rings
1/4 red onion, sliced very thinly.
1/2 tsp. tomato paste
1/4 cup grated parmigiano cheese (or whatever you have)
salt and pepper to taste
In a large pot, boil water for pasta. In a deep skillet, heat oil on low heat. Add garlic and red pepper flakes. Let garlic and pepper diffuse into oil for 5 minutes. Add sundried tomatos, pepperoncinis, and red onion to oil. Salt water, drop pasta. Add tomato paste to oil mixture. Gently break into oil with wooden spoon (or whatever). Take out pasta before it is fully cooked. Drain and add to skillet. Combine oil mixture and pasta until fully coated. Add cheese, salt and pepper, to taste. Toss. Serves 4 probably.
Note: To make this not so ‘poverina’, I think that adding sliced prosciutto would be great. I would cut back on the salt and oil if you add prosciutto. Also, measurements are approximate, do whatever you want.
Today was a good day. For no particular reason, but I won’t question it! Oh wait, I know why, because its a thursday night and I’m looking at a bright, shining, beautiful 3 day weekend ahead of me. Someone said to me recently, don’t live for the weekends. And I see her point, however…I ‘work to live, not live to work’. I really am liking my job – but I’d much rather be doing whatever the heck I want.
So we all know I’m a bit of a Bourdain groupie. To put me over the edge, I’ve been invited to a screening of an Anthony Bourdain documentary done by a photographer I worked with for a photo shoot. I’m very excited. It’s called “Out of the Pan, Into the Fire,” by Dmitri Kasterine. Check out his photography.
My friend from HS, Bea, is coming up tomorrow phrom philadelphia, and we’re heading up to west point for some tailgating and the football game. it’s a good kick off to the weekend!