Monthly Archives: December 2014

KCRW’s Pie-A-Day Project: Curry Chicken Pot Pie

Last week I was invited to participate in KCRW’s Pie-a-Day Project, part of the station’s Good Food Blog. All summer long, Evan Kleiman – host of KCRW’s Piecast and curator of the Pie-a-Day Project – will be posting her pie baking adventures and has asked other bakers, food bloggers (that’s where I come in) and chefs to share a personal pie recipe and resulting baking exploits. Super exciting, right? Well, I took some time to seriously weigh my “pie” options. Should I risk being predictable and make a summer fruit pie? Or should I take an interpretive approach and make a pie that’s not actually a tried-and-true “pie,” like a pot pie? After combing through a ton of my favorite recipes, I decided to try two drastically different recipes – a Curry Chicken Pot Pie and a S’mores pie – and ask a few friends to judge.
Curry Chicken Pot Pie
This curry chicken pot pie is AMAZING. It’s got such an incredible base, full of browned Crimini and Chantrelle mushrooms, peas, carrots, celery, onion, thyme and chopped rotisserie chicken. Add in the spicy, earthy curry flavor and the richness of the puff pastry and you’ve got a total winner, hands down. So why didn’t I choose it for the Pie-a-Day project? Simply put, it just doesn’t photograph well. A taste-tester/close friend suggested I submit it and call it the “Don’t Judge A Pie By Its Crust” or “A Sight For Sore Pies,” but I just couldn’t do it. My S’mores pie – post coming soon – was equally delicious (homemade marshmallow, anyone?) and beyond gorgeous to look at.
So instead I’m posting the pot pie recipe here, because I KNOW you’ll love this. It’s become a staple on my recipe circuit and has already been requested for our next dinner party. It’s great for groups and freezes really well, so you can make it and wait to bake it. You can even forgo the puff pastry and serve it over rice or quinoa. Or, just forget the rice altogether and eat it with a spoon; the filling is that good. And definitely play with the recipe; if you don’t like mushrooms, substitute green beans. Throw in some corn kernels. Add in spicy chipotle seasoning. Make it your own, just like I’ve done!
Curry Chicken Pot Pie
Makes 6 individual pot pies

  • 1 cup frozen peas
  • 1 cup fresh diced carrots
  • 1 cup sliced mixed mushrooms (I used crimini & chanterelles)
  • 2 tablespoons fresh thyme, minced
  • 2 cups cubed cooked chicken (I used BBQ rotisserie chicken)
  • 5 tablespoons butter, separated
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 1/2 cups low sodium chicken broth
  • 1 cup milk
  • 5 tablespoons flour
  • 2-3 teaspoon curry powder
  • 2 tablespoons fresh chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 package puff pastry, thawed and unrolled
  • 1 egg
  • 1 tablespoon water
To make the pot pie filling: Preheat oven to 400 degrees. In a saute pan over medium heat, heat one tablespoon butter and add the sliced mushrooms. Cook until the liquid has sweat out and they are golden brown. Set aside. Melt one more tablespoon of butter in pan and add chopped carrots and peas. Saute, stirring occasionally, until softened and golden brown. Remove from pan and add to mushroom mixture. Chop chicken into bite-sized chunks and add to mushroom mixture. Dice the thyme and add to mushroom mixture. Stir to combine and set aside.
Saute mushroom mixture until browned. Set aside.
Saute carrots and peas until browned. Add to mushroom mixture.

Add chopped thyme to vegetable mixture.

Add chopped chicken to vegetable & thyme mixture. Set aside.
In a saucepan, heat the chicken broth and milk. In another saute pan heat 1 tablespoon of butter and sweat the onion and celery. Add 2 more tablespoons of butter to the celery mix and cook out the water, 2-3 minutes. Add the flour and curry powder and cook for 1 to 2 minutes until vegetables are coated in flour and curry.
In a saucepan, heat milk and chicken broth.

In a saute pan, sweat celery and onions.

Measure 2-3 tablespoons of curry, depending on your preference. My curry powder of choice: Spice Islands Curry Powder.

Add flour and curry to vegetables.

Stir mixture until vegetables are coated.

Whisk in the hot milk mixture, stirring constantly until mixture is bubbling and becomes thick. Add parsley, salt and black pepper and stir. Add chicken & browned vegetable mixture and toss until combined. Pour into six small ramekins equally spaced on a cooking sheet.
Whisk in the hot milk mixture until thickened, then add parsley, salt and pepper.

Add chicken and vegetable mixture to pan.

Stir until it is fully combined.

Pour pot pie filling into six small ramekins separated on a cookie sheet.

Top each with a circle of puff pastry. Make sure to thaw the puff pastry for about 20-30 minutes before working with it. That way it will be easier to unroll and cut through. If puff pastry gets too doughy and warm, place back in refrigerator for a few moments until firm. Note: When working with the puff pastry, be careful when cutting the toppers. If you cut circles, make sure to press straight down with a cookie cutter or other round shape. Don’t use a knife or pizza cutter as the layers of pastry will get locked together and refuse to rise.

Use a cookie cutter or sharp round shape to cut out pastry tops.

Top each ramekin with pastry round. Use the leftover pastry for decorative touches!

Whisk one egg and one tablespoon water in small bowl. Using a pastry or silicone brush, gently apply egg mixture to each pastry circle. Place sheet pan with ramekins in oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Apply egg wash to the pastry.

Cook in oven until browned and bubbly, about 25 minutes. Serve and enjoy!

The best way to get into the car service

Cars are one of the biggest investments most people make to get. Geugeoteunreul is the need to achieve as much as possible requires frequent maintenance. This means that if you have confidence in the development or maintenance of essential problems have to be able to use a private car service. Many companies claim that it is difficult for individuals to provide automotive repair and maintenance for the best selection. However, some of the considerations, the labyrinth can be relaxed.


When searching for a reliable company in the automotive service, offering a range of services that sees a priority. This is a defining aspect of the subject, how reliable supplier. It has a lot of needs for vehicle maintenance. Delays and car owners to avoid frustration, we recommend you choose a company that offers a comprehensive range of services: maintenance services ranging from car oil changes to tune some after a comprehensive enterprise smog inspection. conditions of service, the more reliable it is.

Certification Services

Maintenance of trucks has been a large number of investors, since the niche has proved profitable. However, it is important to understand that they can not rely on any service provider. Some are to earn money from unsuspecting customers and despair. In order to prevent abuse of your check engine light is, you should hire an authorized service provider. Indication of authentication capabilities. However, it is always a good idea to check the documentation. The introduction of graphic design programs were difficult to justify.

competent technical

Car Repair Company has obtained regardless of fame, is always a good idea to follow the technical ability. You can rely on reputation today is exaggerated. It is essential to check that people have a factory service in transportation services, or companies. Before recommending people who use the service are biased.


The search for a reliable car tuning aspects that are overlooked services customer. This is the problem that many people in long-term frustration. As noted above, most companies are able to build their reputation on a lie. This means that all of them can be trusted with their claims of superior customer. In order to achieve the majority of truck maintenance services, offering a once against the nature of support that you can take. Like and company and personal interviews can be helpful.

cheap service

Finally, it is always a good idea to be within the range of personal finance. Regardless of one, always hurts to know that the money used for the service brakes car. In order to prevent such incidence, you can prepare a budget to control the desired service vehicle maintenance. The comparison between companies can be a great help in finding a budget friendly service.

How to find the best rental service?

You automotive repair center and several car oil change, pre / damaged parts, repair and replacement, as the provision of services such as car services, mechanical repairs, gas service are plenty of sources from which you can get the same services and car body remains, it is always important to avoid the hassle after a period of time.

Having a car repair and maintenance service in a timely manner is very important to provide long life of your car. Automobile Repair and maintenance depend on many reasons. For example, the engine of the car during hot and humid days planning a summer trip or tour and, in particular, should take care of.

You should choose for all services car repair to avoid problems during your trip or travel. If you own a car, you must consider certain specific issues in your car. If there are any problems with the car to be fixed ASAP. In losing a lot of money at this time because the period to save.

Low price and quality of automotive, machine repair service, to start searching for the best car center provides gas service. Here, you will help to find the car repair service for your needs is a little help.

One of the best ways to find an auto repair shop is asking for referrals from friends or family. Often when their cars get services, also can choose a repair shop suggested by these cars.
Make sure the store is a professional team of qualified personnel to perform the repair of automobiles. If possible, refer to the rating of automotive repair. This shop is conducting an investigation of the high quality of service and ensure that you have a number of guests.
Atmosphere auto repair shop is also very important. If possible, take your own review of the services provided by customer feedback and car repair centers in auto repair shop.
Offered by them for the mouth of the cost of car repair and maintenance service.
Make sure the shop is well equipped with all necessary to provide a quality auto repair and service tools.

For helpful information about car service, repair and gas equipment, you can do research online on the website to find a company that offers car service. This will help to provide useful information about car repairs and service. You can also inquire about the car repair centers in your area.

The Best Pot Roast I’ve Ever Had

I absolutely love pot roast. Just thinking about the fork-tender, braised beef, earthiness of the oven-roasted vegetables and richness of the gravy makes my mouth water. Yum. Yum. Yum.

The past few days have been so wonderfully chilly that today I decided to make pot roast for dinner. Bryan and I were out for the first half of the day, so I didn’t get started until about 2:30pm. Given that this pot roast recipe takes about 5 1/2 hours total, I would recommend starting about six hours before you want to serve the roast. Unless you really love eating late; in which case, go ahead and start whenever you want!

Time commitment aside – ohmygoodness – this recipe is amazing. I’m sure by now you’re not surprised that it comes from another of Ina Garten’s cookbooks, Back to Basics. A few months ago I tried a pot roast recipe from Emeril Lagasse and I’ve got to tell you, I prefer this recipe hands-down. The flavors are great, the meat completely falls apart and overall, it is really delicious. While Ina’s original recipe is fantastic, I added mushrooms, celery and small red potatoes for some additional great texture and flavor. Oh, and five more cloves of garlic than she originally called for. What can I say? We love garlic.

Here’s what you need to make the pot roast:

  • 1 (3 to 5 pound) Beef Goose Neck Tender Roast or chuck pot roast
  • 15 cloves of fresh garlic, peeled
  • Drizzle of olive oil
  • Salt
  • Freshly ground black pepper
  • 4 sprigs of rosemary
  • 5 sprigs of thyme
  • 4 cups (32oz.) beef stock
  • 3/4 pound small new or red potatoes, quartered
  • 2 medium onions, peeled and quartered
  • 3 carrots carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 3 parsnips, peeled and chopped
  • 2 cups sliced Cremini mushrooms
  • 1/4 cup flour
  • 1/2 cup water

Preheat the oven to 325 degrees. Make 15 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper. Heat a dutch oven over medium heat. When the dutch oven is hot, sear the roast on all sides, about 3 to 4 minutes.

Tie the rosemary and thyme sprigs together with kitchen twine, creating a “bouquet garni.” If you don’t have kitchen twine, dental floss will work just as well. Sounds strange, but it’s true. Add the bouquet garni to the dutch oven along with the beef stock and cover. Place in the oven and cook for 4 hours. In a mixing bowl, toss the vegetables with olive oil. Season with salt and pepper. Place the vegetables around the roast and cover. Cook for one more hour.

Remove the roast from the oven and arrange on a serving platter, reserving the liquid in the dutch oven. Whisk the flour and water together in a small bowl until smooth. Pour the flour mixture into the reserved liquid and whisk continuously until the liquid comes to a simmer. Cook for 4 to 6 minutes, season with salt and pepper and serve with the pot roast. Enjoy!

Once it was all said and done (at about 8:30pm), I actually did a little “I just made a really awesome dinner” dance in my kitchen. There may have been a “Woot! Woot! Woot!” somewhere in there, too. I’m not afraid to admit it. And the best news is that Bryan and I absolutely loved the pot roast; leftovers tomorrow should be even better after the flavors have a chance to settle in.

Gruyere Cheese “Puffs”: The Perfect Party Appetizer

I must share a confession: I judge a restaurant by its bread. I’m not proud of it, but over the years I’ve found it’s a necessary evil. Bread is like a restaurant’s first impression. Or better yet, first date. In most restaurants, the bread shows up before one has a chance to lock eyes with the waiter, order a cocktail, or even take a sip from the water glass that somehow flew out of the busboy’s hands and onto the table. Whether it’s a whole roll or a sliced baguette, bread should be fresh and warm to the touch, crusty on the outside and steamy on the inside, and emitting a wonderfully yeasty aroma. Bonus points if the bread is made in house, served with a pat of butter sprinkled with flakes of sea salt, or if it is not bread at all, but rather a gougère.
Meet the Gougère
A gou-what, you might say? A gougère is simply a fancy-schmancy name for a still-steaming, crunchy on the outside, soft on the inside, cheese puff. Say it with me: cheese puff. If an old-fashioned biscuit got busy with a cheese soufflé, it would have a gougère baby. On the inside it’s creamy and steamy, but on the outside it’s a baked, cheesy, crunchy shell of goodness. Unfortunately, there’s only one restaurant in L.A. that I know of — hello, Brazilian steakhouse Fogo de Chao — that serves gougères before its meals, but neither my wallet nor my cholesterol level can handles weekly dinners there. So instead, I tested a homemade gougère recipe. And guess what? It turned out fantastic so I want to share it with you, too. It’s perfect for holiday party appetizers or pre-dinner bread. Enjoy!
Gruyere Gougères
Recipe adapted from Food & Wine Magazine
  • 1 cup whole milk
  • 1 cup water
  • 6 tablespoons unsalted butter, cut into tablespoons
  • 3/4 teaspoon salt
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 4 large eggs
  • 2 cups shredded Gruyère cheese
  • Sea salt
  • Cracked black pepper
Make the gruyeres: Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a large saucepan, combine the milk with the water, butter and salt; bring to a boil over moderately high heat. Add the flour all at once with the Piment d’Espelette and beat vigorously with a wooden spoon until the flour is thoroughly incorporated. Reduce the heat to low, return the saucepan to the burner and cook the gougère dough, stirring constantly, until the dough pulls away from the side of the pan, about 3 minutes. Add 1/2 cup of grated Gruyere cheese and stir until cheese it melted and incorporated into dough.
Bring milk, water, salt & butter to a boil

Add flour and stir, stir, stir (!) until the dough pulls in from sides of pan

Remove the saucepan from the heat and let stand at room temperature, stirring occasionally, until the dough cools slightly, about 5 minutes. Add the eggs one at a time, stirring briskly between additions to thoroughly incorporate each egg. Important note: a wooden spoon is crucial here. If you don’t own one, use the wooden handle of a spatula.
Add eggs, one at a time, until dough is smooth and sticky
Drop three-tablespoon mounds of dough onto the baking sheets, two inches apart. Top each round with one tablespoon of Gruyere cheese; sprinkle with sea salt and pepper.
Drop mounds of dough two inches apart on parchment paper

Top each mound with grated cheese, salt and pepper

Bake the gougères for 15 minutes. Reduce the oven temperature to 350° and bake for 30 minutes longer, switching the baking sheets halfway through, until the gougères are puffed and browned. Turn off the oven, propping the door ajar with a wooden spoon. Let the gougères rest in the oven for about 30 minutes longer, until crisp on the outside but still steamy within. Serve warm or at room temperature.
Make ahead: The gougères can be frozen for up to 1 month. Defrost in a 350° oven for about 8 minutes.
Bake gougères according to instructions above

The finished product! Homemade gougères