Tag Archives: mushrooms

Rotisserie Double-take

I recently posted a recipe for a fool-proof pie crust.  I’m sure all of you put that extra crust in the freezer for another use right?  Well, here you are; a cap for a delicious, rich chicken pot pie.  If not, the recipe is added here.  Remember to freeze half of it for your next adventure.  I remember the pot pies my mother used to buy on sale at the grocery store in their individual tins.  The crust was as dry as dust, and the contents inside made you want to skip it altogether.  This one will not only turn your head, but will end up on a regular rotation in your kitchen.  It’s so good you can even feel confident serving it to guests.  The really good news is that you save yourself extra time by picking up a rotisserie chicken on the way home, and your half way there!

BRICKYARD FARMS CHICKEN POT PIE

INGREDIENTS FOR MAMA JAN’S PERFECT PIE CRUST:

  • 3 cups flour (I use Bob’s Red Mill Fine Pastry Flour)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 tablespoons fresh thyme leaves, divided
  • ¾ cup butter. cut in pieces
  • 1/3 cup shortening, cut in pieces
  • ½ cup ice water

INSTRUCTIONS:

  1. Pulse flour, 2 tablespoons thyme leaves, sugar and salt in a processor.  Add butter and shortening; pulse until crumbly.  Add ice water and pulse until it forms a ball.  Dust silicone baking mat with flour; place ball on mat and cut in half.  Wrap one half in plastic wrap.  If using for this pot pie, you may roll it out immediately; place other half in freezer for future use.
  2. Roll out in a circle a little larger than the dish you are using for your pot pie.  A large souffle dish works well.  Cut a small opening to let steam out (I use a small cookie cutter)  Refrigerate rolled out crust for 15 minutes.  Roll loosely around your rolling pin and place on top of your pot pie when you are ready to use it.

INGREDIENTS FOR FILLING:

  • 4 cups shredded rotisserie chicken
  • 5 tablespoons unsalted butter
  • 2 cups red-skinned potatoes, cut in 1/2 inch chunks
  • 4 carrots, peeled and cut into 1/2 inch pieces on the diagonal
  • 1 large leek, white and pale green parts only, sliced thin & washed
  • 6 ounces cremini mushrooms, sliced 1/4 inch
  • Zest from 1 lemon
  • 1 tablespoon thyme leaves
  • 5 tablespoons flour
  • 1 cup whole milk
  • 2 cups chicken stock
  • 1/4 cup flat leaf parsley, chopped
  • 1 egg yolk
  • 1 tablespoon heavy cream

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INSTRUCTIONS:

  1. Pre-heat oven to 375 degrees F.  In large, high-sided skillet, melt butter over medium-high heat.  Add potatoes and cook, stirring occasionally for 4-5 minutes, or until the potatoes start to turn golden.
  2. Add leeks, carrots and mushrooms, and cook for an additional 4-5 minutes more.
  3. Add your flour and cook, stirring constantly for 1 minute.  Add your milk and chicken stock and bring to a simmer.  Cook until thick and bubbly, stirring constantly, about 3-4 minutes.
  4. Add reserved chicken pieces, parsley, remaining 1 tablespoon thyme leaves, lemon zest, kosher salt and freshly ground black pepper to taste.  Mix thoroughly.
  5. Fill you souffle dish, or ceramic dish with pot pie filling.
  6. Make your egg wash of 1 egg yolk and 1 tablespoon heavy cream.
  7. Roll your crust around a rolling pin and drape over pie.  I then use my rolling pin to trim off extra crust.  You may fold extra crust underneath the border, if you prefer that type of look.  If you have used your cookie cutter, place removed piece next to opening.
  8. Brush crust with egg wash.  Place dish on cookie sheet and bake for 35-40, until crust is golden.  Serve hot.

Serves 6

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“Sometimes a little comfort food can go a long way.”

The Flavorful Earth

Many years ago, when I was 10 years old, I made my first pie crust.  I had read the ingredients incorrectly and accidentally switched the salt and sugar amounts, making the pie virtually inedible.  Since then I have used refrigerator pie crusts with similar results;  they too were tough, tasteless and inedible.  I love tarts, pies and galettes and wanted to master these at home.  My reluctance to make homemade pie crusts continued until 2 months ago when my surrogate mother Mama Jan Burian offered me a solution.  I had always admired her baking skills and shared with her that pie crusts intimidated me.  She gave me her perfect pie crust recipe.  “It’s virtually foolproof!”, she told me.

Although slightly skeptical, with the encouragement of Mama Jan, I knew I had to try again.  After making the very first one, I regretted getting stuck in the refrigerator section of the grocery store.  My god, it was foolproof!  I am now delighted to report that there is no turning back!  I’m obsessed with savory galettes.  This one has become a favorite; and can be served for breakfast, lunch or dinner.  It comes together quickly and has had favorable reviews.  Thanks Mama Jan!!

SAVORY MUSHROOM GRUYERE GALETTE

MAMA JAN’S PERFECT PIE CRUST

INGREDIENTS:

  • 3 cups flour (I use Bob’s Red Mill Fine Pastry Flour)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¾ cup butter
  • 1/3 cup shortening
  • ½ cup ice water

DIRECTIONS:

  1. Pulse flour, sugar and salt in a processor.  Add butter and shortening; pulse until crumbly.  Add ice water and pulse until it forms a ball.  Dust silicone baking mat with flour; place ball on mat and cut in half.  Wrap each half in plastic wrap.  If using for a one crust pie or galette, place one half in refrigerator for one hour; place other half in freezer for future use.
  2. Remove wrapped dough from refrigerator and let stand for 10-15.  Unwrap and place on lightly floured silicone baking mat.  Roll out in a circle of about 16 inches in diameter.  Roll loosely around your rolling pin and place on a large baking sheet lined with parchment paper.

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FOR FILLING:

  •  2-3 medium sized shallots, minced
  • 2 12 ounce packages white button or crimini mushrooms, or a mixture of both, sliced 1/4 inch thick
  • 3 tablespoons unsalted butter
  • 1/3 cup white vermouth
  • Kosher salt and freshly grated black pepper to taste
  • 1 tablespoon fresh thyme leaves
  • 8 ounces finely shredded Gruyere or Comte cheese
  • 1 egg lightly beaten
  • 2 tablespoons fresh parsley, chopped

DIRECTIONS:

  1. Preheat oven to 400 degrees F.  In a large non-stick skillet, melt butter over medium heat.  Add shallots and saute until soft, about 6-8 minutes.  Add mushrooms, then thyme leaves and continue to saute as the mushrooms start to sweat out their moisture.  After about 10 minutes add your white vermouth, salt and pepper.  Continue sauteing until most of the moisture is evaporated from pan.  Remove from heat and set aside.
  2. Place your finely shredded Gruyere cheese in a 12 inch circle in the center of rolled out crust; leaving a 2 inch border.  Place your mushroom mixture on top of Gruyere.  Gently fold over border making occasional pleats where necessary.
  3. Brush with beaten egg.  Place in over for 35-45 minutes; or until crust is golden and mushrooms are bubbly.  Let sit for 10 minutes before cutting.  Garnish with chopped parsley.

Serves 2-4

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“I learned that a galette is sort of the offspring of a pie and a tart- halfway between homespun and fancy- but easier to make than its parents. The biggest difference is that a galette is a free-form pastry, baked without a pie pan or tart ring. It’s rustic. And it’s forgiving. You just roll it out flat and then fold it in roughly around the filling.”                       —Viola Shipman

Wild Thing

Boy, are we ever having a heat wave!  Just in time for harvesting our 5500 heads of garlic.  The good news is it’s great for garlic; not so much for us garlic diggers and cleaners.  We get up early while the heat is bearable, then stop by midday to avoid becoming ill.  This is definitely the time of year for simplicity in the kitchen.  You can always throw something on the grill, but I really go for meal salads.  They don’t heat up the kitchen, and you can munch on them for a few days.  Virtually any grain or bean will work well, combined with vegetables of your choice.  I go for texture differences whenever possible; which usually means crunch and savory elements.  I’ve been making this salad for decades.  It’s great for a picnic (no mayo) and can be doubled or tripled to serve a crowd.

WILD RICE SALAD

INGREDIENTS:

  • 1 cup long grain wild rice, cooked, drained and cooled
  • 8 pieces of bacon, chopped, fried and drained
  • 2 cups celery, diced
  • 2 cups white onion, diced
  • 4 ounces white or brown mushrooms, stems removed, caps sliced
  • 2 cups curly parsley, chopped
  • 1 cup pecans or almonds, toasted

DRESSING:

  • 1/2 cup sunflower oil
  • 1/2 cup fresh lemon juice
  • Kosher salt and freshly ground black pepper to taste

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DIRECTIONS:

  1. Measure 3 cups water into a medium saucepan and add 1 teaspoon salt.  Bring to a boil and stir in wild rice.  Turn down to low, partially cover and cook for 40 minutes.  Drain in a wire colander and set aside to cool.
  2. Chop bacon, fry until crisp and drain on paper towels.  Set aside.
  3. In a large bowl, place cooled wild rice, with celery, onions, mushrooms, pecans and parsley.
  4. Place ingredients for dressing in a pint mason jar.  Seal with lid and shake vigorously.  Pour over salad and mix thoroughly but gently.
  5. Serve on a platter and top with crumbled bacon.

Serves 4-6

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“I love how summer just wraps its warm arms around you like a blanket.”  —Kelle Elmore