brunch
Chicken Pot Pie
Using trimmed chicken thighs and herbs de Provence with lavender kicks up the flavor of this classic for a modern twist without ramping up the calories in kind. Sure, it’s called “Chicken Pot Pie”, but in these parts it’s known as CHICKEN POT AWESOME.
Ingredients
1 lb boneless, skinless chicken thighs trimmed of any excess fat and cut into 1″ chunks
3/4 cup roughly chopped carrots
2/3 cup frozen peas
2/3 cup frozen corn
1 cup chopped mushrooms (“Optional,” my husband says. They’re not.)
1 cup chopped celery or fennel (I prefer the fennel)
1/3 cup butter
1/2 cup chopped onion
1 clove garlic, minced
4 tsp kosher salt, divided
2 tsp black pepper, divided
1 1/2 tsp herbs de Provence (if you can get it with lavender it’s better)
1/3 cup flour
1 1/4 cup low sodium chicken broth
1/2 cup dry white wine
2/3 cups milk
2 9″ frozen pie crusts or pie dough
Preheat oven to 425 degrees.
Roll you pie dough into a deep casserole pan, leaving enough to top the pot pie if using. If you are going with 2 pie crusts, one will be your bottom and the other will be used for the top. I used pre-made pie crust in the aluminum pans, but turned one out and pressed it into my oval casserole pan, while rolling out the other for the top and it just worked fine.
In a medium pot heat 1/2 TBSP vegetable oil and combine chicken, carrots, peas, corn, mushrooms, and celery or fennel. Sprinkle with 2 tsp salt and 1 tsp black pepper, and sauté over medium heat for about 6 minutes. Carefully add enough water to cover chicken and veggies, leaning away so steam doesn’t hit you in the face. Crank heat to high, cover, and boil for 10 minutes. Drain and set aside. This step can be done as much as a day in advance if need be. Simply store in an airtight container in the fridge and take out about 30 minutes before you’re ready to assemble the pie.
In a bowl or large measuring cup, mix the wine, broth, and milk. In a saucepan over medium heat cook the onions and garlic in the butter until soft. You don’t want these to brown. Mix in the remaining salt and pepper, and herbs, toasting a little while, stirring for an additional 1-2 minutes. Add the flour, followed by one fourth of the liquid mixture. Stir until incorporated. Continue mixing the liquid in batches, stirring until incorporated each time. Once the liquid is well mixed and smooth with the onions, garlic, and herbs, let slightly thicken an additional couple of minutes (should coat the back of a spoon). Remove from heat.
Pour the chicken and veggie mixture into the bottom pie crust. Pour the liquid flour-onion mixture over the top of the chicken, letting it move down and around every thing. Cover this deliciousness with the top crust, sealing the edges with the tines of a fork or your fingers. Cut 4 or 5 vents in the top about 1 inch long to allow steam to escape while baking. If you’re feelin’ fancy (and that’s okay) you can use extra pie dough to make a design on top or whisk an egg with 2 TBSP water for an egg wash to brush on for an extra shiny golden crust.
Bake for 34 – 38 minutes until the top is nice and golden brown and the insides are bubbling hot. Allow to cool 10-15 minutes before serving. We didn’t bother to serve ours with a side of anything, though I suppose mashed potatoes might be the norm or sautéed spinach might be good. The fact of the matter is any other food would simply detract from the pie, and who wants that? No one, that’s who.
Pig & Fig – Quick, Easy, & Fancy – Paleo Friendly!
A friend of mine has a neighbor with a wealth they don’t appreciate. Or, at least, more bounty than they can eat. Two huge fig trees, lime trees, and peach trees over-flow around the edges of their yard. Recently this friend of mine had the balls to ask that we have permission to pick at their harvest, and they graciously said “Yes”.
I love figs. I grew up with fig trees, in Connecticut of all places, and the sweet and delicate fruit was always a staple as the last course of dinner. My family did not, however, cook with this rich purple marvel. Now, however, with so many figs at our disposal or, rather, on our table, I’ve been forcing myself to come up with some new uses for this favorite fruit of mine.
Pork was an obvious place to turn. What compliments pig better than sweet? So I started with an easy, quick, flavorful, high protein, and – best of all – portable pig & fig recipe.
Ham cups are easy. If you have ham or prosciutto and a muffin/cupcake tin, you can make ham cups. For the filling, I decided on making a quiche like concoction to keep everything light and fluffy. This recipe makes eight cups; I recommend 2 or 3 for breakfast and they are easy to make on Sunday to be stored in tupperware for quick breakfasts throughout the week.
You’ll need:
8 slices deli ham or Prosciutto. I used black forest sliced on 1, though I would have used prosciutto if I wasn’t so lazy and didn’t want to wait in line.
2 eggs + 1 egg white. To make this fluffier you can use 1 egg + 2 egg whites.
1/4 cup coarsely chopped figs
1/2 TBSP Gorgonzola. I used just under a TBSP of Gorgonzola crumbles, but I like this flavor with the fig and ham. If you’re a fan use a little more than 1/2 TBSP, if not, use less.
3 TBSP plain Greek yogurt
1 tsp dried parsley
1/4 tsp kosher salt
1/2 tsp coarsely ground black pepper
Preheat your oven to 400. Spray a muffin/cupcake pan with cooking spray and lightly press a slice of ham into each muffin cup. It’s okay if your ham breaks or cracks: the egg will still setup just fine. Whisk together the eggs, figs, Gorgonzola, yogurt, parsley, salt, and pepper until blended and slightly frothy. Pour into ham cups until about 1/2-2/3 full.
Bake the cups for about 12 minutes. I baked mine for 11 only because they were cooked enough to dig into, but also so that when I reheat them later they won’t get horribly chewy and over cooked. Once finished the egg will have puffed a bit and, if slightly under cooking as I did, the very centers may jiggle slightly. Remove from oven and let sit 5 -8 minutes.
I served my cups with a trio of silver dollar honey pancakes, a recipe also on this site, and sliced figs. I topped the cups with just a little finely grated sharp cheddar, a bit more parsley, and I drizzled the figs with a little honey to bring everything together. The sweetness of the honeyed figs with the ham, creamy eggs, and bright Gorgonzola makes a great quick and easy breakfast to start the day with – and it’s healthy, too!
Austin Gastro Graze 2 UPDATE: MORE Foreign + Domestic Bake Sale
*Scroll to bottom for Update and new photos of items.
There are 3 things you must know about Foreign and Domestic’s Saturday Bake Sales:
1. You absolutely should go, but go early.
2. It’s CASH ONLY.
3. Be prepared to wait in line, but, for a Foodie, it’s worth it.
This morning marked my second trip to the Foreign + Domestic Saturday Bake Sale. The first time I went was the first day they tried this baked goods masterpiece event. We got there a few minutes before opening and they sold out shortly there after, far before their 2pm closure time. Since that day Pastry Chef and Co-owner Jodi Elliott has streamlined the process, directing traffic in through one door and out through another. And as there’s always a line, this is very helpful; people walk, bike, jog, and drive from all over the Austin area to score a Ham & Gruyere Croissant or mini buttermilk pie.
Ham & Gruyere croissant
There are always a dozen or more options, which makes choosing – and keeping your pink F&D to-go box from over flowing – rather difficult. Most items are $6, though their Black Pepper & Gruyere popovers, a light and indulgent staple from their dinner menu, are $4 and all are very large and easily shared…if you really want to. These fresh baked offerings are frequently too delicious to warrant nibbles from others. Often they have treats in jars for $6 as well, including a chocolate trifle (rich, velvety, with notes of vanilla, extra dark chocolate, and espresso) , a peach cobbler polka spotted with fresh vanilla bean, and fluffy chocolate mousse.
Black Pepper & Gruyere Popover…1/2 eaten
There is always a good mix of sweet and savory, vegetarian and Ham filled (notice I capitalize the H in Ham the way most people capitalize the G in God), but different pastries rotate each week. Our first visit included a Strawberry and Cream Cheese buttercup and Tomato Mushroom Tarte Tatin, both of which were delicious, though as a lady that prefers items less sweet and more layered, the tomato tartin was complex in flavor as well as being light and a fantastic large snack for any time of day. Today I scored an exceptional Blue Cheese and Caramelized Onion Croissant; the creamy, aged flavor was carried throughout the flaky pastry without being overwhelming and the onions lent a sweetness that perfectly balanced strong cheese and the buttery and crispy dough. My friend Tania, who first told me about Foreign + Domestic, and can be followed through tasty food exploits at @td_eats, joined me this morning and purchased personal butter milk pie ($6, and could easily feed 3 people), and a cinnamon bun, with icing that flavor-fully complimented the sweetened cinnamon treat rather than overpower it. The buttermilk pie had an excellent texture, much like a fluffy cheesecake with a gooey center, and was very bright and fresh with extra vanilla and a hint of lemon.
Buttermilk Pie
Elliott knows what she’s doing and is exceptionally good at it. This is a fairly cheap brunch even for a Foodie Grazer and Experimenter, and you can taste the care and thought that goes into each recipe with every bite. It’s well worth the $20 you’ll through down for a decent tasting of treats and you’ll get more than enough food to feed 2 or 3 people. Highly recommend. It’ll be the the only line worth waiting in for you whole Saturday.
Feel free to follow me on Twitter, @TheNerdyFoodie
Blue Cheese and Caramelized Onion Croissant
* 6/23/12 update
Went to the Bake Sale again today with a friend who just had a baby. What better way to get your strength back then to indulge in delicious pastry offerings?! Today was just like the other visits I’ve made to the Bake Sale: Excellent choices, incredible recipes, and cash only. I did notice, however, that after the usual intense burst of early birds, a line that always wraps around the building, the line really wore down to nothing at about 10:45am and there were still plenty offerings left. That being said, they do have a lunch rush so that window of opportunity can be fleeting. I wanted to show the reader, however, exactly what you can get for $20.
Please excuse the bites taken out of a couple of pieces above.
Also, please note that they are not sitting on a regular plate; they are on a platter.
What I purchased this pat Bake Sale was a strawberry cream cheese danish, made with fresh strawberries and it was HUGE, see below. It was more sweet than savory, but because the strawberries were fresh they weren’t too sweet, and the cheese was more tangy than sugary. I’m not normally a fan of “sweet” nor danishes, but this was created in perfect balance. Rather than eating a bit of dessert for breakfast, the freshness of the berries and creamy cheese counter against the flaky and buttery dough.
There’s also a ham & cheddar turnover that was massive and flavorful with thinly sliced ham and a thin spread of mustard on the inside. The turnovers where new and they offered the classic sweet apple as well as the ham. There were also sour cream donuts, that, like the danish, balanced sugar with intense flavors that made it far more in depth than merely sweet.
I purchased a sausage breakfast sandwich, which was kept from being messy, by the ingenious method of cooking the eggs. While the sandwich itself is very, very large, it’s easily sharable, cutting in half does not cause the layers to fall apart and, as a Neat Freak as well as a Foodie, this is something I appreciate. The eggs are light and fluffy, and have been baked almost in a Yorkshire Pudding like way. If you notice above, it’s classic biscuit followed by a richly flavored sausage – I’m not normally a fan of sausage, but this was sweet and savory, absolutely delicious – and then another layer prior to the bottom of the biscuit. That layer is the whipped eggs, keeping the sandwich from sliding around on a round egg top and making sure that the eater gets a bite of white and yolk in each nibble. And, and finally, there’s a gruyere and black pepper pop-over.
The above plate cost $20 exactly. It fed myself, my friend (who has quite the Saturday brunch appetite), and we still have plenty of left overs to get us through brunch today. Though, if it were up to me, I wouldn’t stop eating that danish! I had brought friends to F+D with me on this trip and they, too, were blown away, asking before we left that we make sure to visit F+D regularly from now on.
Feel free to follow me on Twitter, @TheNerdyFoodie
Austin Gastro Graze 2: Foreign + Domestic Bake Sale
There are 3 things you must know about Foreign and Domestic’s Saturday Bake Sales:
1. You absolutely should go, but go early.
2. It’s CASH ONLY.
3. Be prepared to wait in line, but, for a Foodie, it’s worth it.
This morning marked my second trip to the Foreign + Domestic Saturday Bake Sale. The first time I went was the first day they tried this baked goods masterpiece event. We got there a few minutes before opening and they sold out shortly there after, far before their 2pm closure time. Since that day Pastry Chef and Co-owner Jodi Elliott has streamlined the process, directing traffic in through one door and out through another. And as there’s always a line, this is very helpful; people walk, bike, jog, and drive from all over the Austin area to score a Ham & Gruyere Croissant or mini buttermilk pie.
Ham & Gruyere croissant
There are always a dozen or more options, which makes choosing – and keeping your pink F&D to-go box from over flowing – rather difficult. Most items are $6, though their Black Pepper & Gruyere popovers, a light and indulgent staple from their dinner menu, are $4 and all are very large and easily shared…if you really want to. These fresh baked offerings are frequently too delicious to warrant nibbles from others. Often they have treats in jars for $6 as well, including a chocolate trifle (rich, velvety, with notes of vanilla, extra dark chocolate, and espresso) , a peach cobbler polka spotted with fresh vanilla bean, and fluffy chocolate mousse.
Black Pepper & Gruyere Popover…1/2 eaten
There is always a good mix of sweet and savory, vegetarian and Ham filled (notice I capitalize the H in Ham the way most people capitalize the G in God), but different pastries rotate each week. Our first visit included a Strawberry and Cream Cheese buttercup and Tomato Mushroom Tarte Tatin, both of which were delicious, though as a lady that prefers items less sweet and more layered, the tomato tartin was complex in flavor as well as being light and a fantastic large snack for any time of day. Today I scored an exceptional Blue Cheese and Caramelized Onion Croissant; the creamy, aged flavor was carried throughout the flaky pastry without being overwhelming and the onions lent a sweetness that perfectly balanced strong cheese and the buttery and crispy dough. My friend Tania, who first told me about Foreign + Domestic, and can be followed through tasty food exploits at @td_eats, joined me this morning and purchased personal butter milk pie ($6, and could easily feed 3 people), and a cinnamon bun, with icing that flavor-fully complimented the sweetened cinnamon treat rather than overpower it. The buttermilk pie had an excellent texture, much like a fluffy cheesecake with a gooey center, and was very bright and fresh with extra vanilla and a hint of lemon.
Buttermilk Pie
Elliott knows what she’s doing and is exceptionally good at it. This is a fairly cheap brunch even for a Foodie Grazer and Experimenter, and you can taste the care and thought that goes into each recipe with every bite. It’s well worth the $20 you’ll through down for a decent tasting of treats and you’ll get more than enough food to feed 2 or 3 people. Highly recommend. It’ll be the the only line worth waiting in for you whole Saturday.
Feel free to follow me on Twitter, @TheNerdyFoodie
Blue Cheese and Caramelized Onion Croissant
The Nerdy Foodie 