Tag Archives: stock

Looking for Comfort

Comfort seems to be short supply these days. Climate change, avian flu, war, nasty politics, and the greyness of winter press in on us from all sides. I know when I’m tired of listening to all the noise, I head to my kitchen to fill it with the soothing scent of comfort food. Although Val and I have different opinions on what that looks like, we do agree that my Chicken Pot Pie is one of the top three. Featuring an easy homemade crust, basic ingredients, and leftover rotisserie or roasted chicken. Each ingredient adds to the savoriness of this warming and delicious pie. It may be cold outside, but you’ll be warm within.

BRICKYARD FARMS CHICKEN POT PIE

FOR THE PIE CRUST:

  • 3 cups flour (I use Bob’s Red MIll Fine Pastry Flour)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cups cold butter, cut in pieces
  • 1/3 cup shortening, cut in pieces
  • 1/2 cup ice water

INSTRUCTIONS:

  1. Pulse the flour, sugar and salt in a food processor to combine. Add butter and shortening; pulse until crumbly. Slowly add ice water through feed tube 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, then place in freezer for future use. Wrap remaining one and place in the refrigerator until ready for use.

FOR FILLING:

  • 4 cups shredded rotisserie or roasted 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 and washed
  • 6 ounces cremini mushrooms, cut in 1/4 inch slices
  • Zest of 1 lemon
  • 1 tablespoon fresh thyme leaves
  • 5 tablespoons flour
  • 1 cup whole milk or half and half
  • 2 cups chicken stock, homemade if possible
  • 1/4 cup flat leaf parsley, chopped
  • Kosher salt and freshly ground black pepper to taste
  • 1 egg yolk
  • 1 tablespoon heavy cream

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 milk and chicken stock, then bring to a simmer. Cook until thick and bubbly, stirring constantly, about 3-4 minutes.
  4. Add reserved chicken pieces, parsley, thyme leaves, lemon zest, kosher salt and freshly ground black pepper. Mix thoroughly.
  5. Fill your souffle or ceramic dish with filling.
  6. Roll out in a circle on silicone mat a little larger than the dish you are using for your pot pie. Cut a small opening with a sharp knife to let steam out. Roll loosely around your rolling pin and place on top of your pot pie.
  7. Make an egg wash of 1 egg yolk and 1 tablespoon heavy cream. Brush crust with egg wash. Place pie on baking sheet and bake for 35-40 minutes, until crush is golden. Remove from oven and let rest for 10 minutes. Serve hot.

I love comfort food – it’s the basis of everything. –Katie Lee

Satisfying Soupa!

I think many of us would agree that in the winter, soups and stews are so comforting. There is something about their warmth and aroma that is deeply satisfying. When I’m not eating at the table, I have a particular bowl that fits nicely in the palm of my hand. I love to spoon soup from it while staring out on the landscape outside my writing window. It is then when I feel particularly satisfied on multiple levels.

Root vegetables in particular work well in soup. When you combine these with homemade stock you have something nourishing and healthy to offer your family. Maybe it just feeds our soul. One of my favorites soups that is on constant rotation is Minestrone. It can literally be any combination of vegetables you choose or have on hand. Add some beans and greens and you are all set.

BRICKYARD FARMS MINESTRONE

INGREDIENTS:

  • 1 medium onion, chopped
  • 3-4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 cups sweet potatoes, cut in cubes
  • 2 cups carrots sliced on the bias
  • 2 cups zucchini, cubed
  • 2 quarts homemade chicken or vegetable stock; or 2 cartons organic stock
  • 1 (15 oz) can fire-roasted tomatoes with juice
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 2 teaspoons Italian seasoning
  • 4 cups baby spinach OR Swiss chard OR kale, stemmed and chopped
  • Freshly grated Parmesan or pecorino cheese (optional)

INSTRUCTIONS:

  1. In a large pot over medium-high heat, saute onions and garlic in olive oil until soft and translucent. Add carrots, sweet potatoes and zucchini and saute for 4-5 minutes.
  2. Add stock, tomatoes with juice and Italian seasoning. Bring to a boil, then turn down to medium-low and simmer until sweet potatoes and carrots are soft, about 25 minutes.
  3. Add cannellini beans and spinach (or whatever green you choose) simmer just until greens wilt.
  4. Ladle into bowls and top with Parmesan or pecorino.

Serves 6-8

“To feel safe and warm on a cold wet night, all you really need is soup” –Laurie Colwin

Beautiful Bones

As a foodie, farmer and cook, I enjoy doing many things from scratch.  With my surgery a week away, I’ve been organizing recipes for my 10 day post-op liquid diet and wanted to include some homemade chicken or beef broth. I recently came across the benefits of bone broth.  Although similar to stock, bone broth is more rich in flavor and nutrients, making it a healing food.  Gelatin, found in the joints and knuckles of bones, is one of the most prominent “super foods” for healing a troubled digestive system.  It protects and heals the mucosal lining of the digestive tract and helps to regenerate cells.  It also aids in the absorption of nutrients.  Marrow, found in the larger bones such as the femur, helps to strengthen bones and connective tissues, as well as supporting the immune system.

Bone broth is a time-honored tradition with a long history.  It is not an accident that chicken soup was given for ailments from colds to upset stomachs.  Its soothing qualities help support the immune system.  it is one of the most nutrient-dense foods you can find.  It protects your joints with natural glucosamine, and the glycine in it helps us sleep better.  Bone broth is a rich source of collagen that will feed your skin, hair and nails.  The title of “super food” is well deserved.

Bone broths of all kinds are inexpensive to make and will reward you ten-fold with flavor and nutrients not found in any commercial product.  Be sure to choose your bones carefully from 100 percent grass-fed and finished cows, pastured chickens, and wild-caught fish.  Seek out a local, sustainable farmer or fisherman.  I have found that I prefer to make bone broth from chickens in a crock pot, and beef broth in the oven.  The choice is up to you.  Either way, the bottom line is that you will end up with the most rich and healthful broth you have ever tasted!

Beef bone broth ready for the oven.

Beef bone broth ready for the oven.

Beef Bone Broth:

  • 4 lbs. beef marrow and knuckle bones
  • 1/4 cup raw apple cider vinegar (I prefer Braggs)
  • 2 stalks of celery, halved
  • 3 carrots, halved
  • 3 onions, quartered
  • 4 cloves garlic, peeled
  • Handful fresh parsley
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • Filtered water (as much that will fit into your Dutch oven
  • Himalayan pink salt
  1. Preheat oven to 225 degrees.  Place all ingredients in large Dutch oven and bring to a boil.
  2. Place in oven for 18-24 hours, stirring occasionally.
  3. Let cool, remove bones and vegetables.  Strain through wire sieve lined with cheesecloth.
  4. Season with Himalayan pink salt to taste. I start with a teaspoon.
  5. Chill in large bowl.  Lift off extra fat.  Pour into quart Mason jars.

When chilled, you can see the gelatin, nutrient-dense richness of this broth.

When chilled, you can see the gelatin, nutrient-dense richness of this broth.

“Good broth will resurrect the dead.”  —South American Proverb

Swimming In Heirloom Tomatoes!

Rich, roasted tomato sauce!

Rich, roasted tomato sauce!

This just seems like the right time to re-blog this post, since we are at the height of tomato season!  After making a “double” batch of roasted sauce today, the yield was 4 pints of tomato stock (I use this for soups or risotto) 8 pints and 3 quarts of rich tomato lusciousness!

Basics with a Twist

I know….it’s my third tomato post, but what in the world is August for if not tomatoes?  When I returned home from market on Friday and unloaded the van, I went into the barn to find every available surface covered with tomatoes.  I went about pulling and packing for the following market day.  We have a large garbage can for the fruit that has ‘gone south’ and can’t be used.  This gets divided between our chickens and our compost pile.  The tomatoes that are merely bruised or damaged in some way I put to the side to roast in slices and freeze.  By the time I was finished sorting for Saturday, I had a whole tub of heirlooms.  I realized that these would take way too much time to roast in slices.  I needed to do something different.  I was staring at the vibrant colors of Caspian Pinks, Cherokee Purples…

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