1/7/2024 0 Comments Kitchenaid slicer rhubarb![]() So now you know why I can only make this recipe once every three years, and/or for very special occasions (funny story, I actually made these for my cousin who just had her third baby, and who is a strict vegetarian – so as I was pouring the chicken stock into the pan it dawned on me that I’ll need to make her a new batch….and thus these are calling my name from the freezer). If you’re wondering why I wouldn’t just use this crust for chicken pot pies, it’s because I’m perfectly happy not eating them, and I’m afraid trying them with this crust would give me a newfound love for chicken pot pie – which is basically the last thing I need. The crust is flaky and buttery and slightly tangy – the filling really would make a delicious stew all on it’s own, but once you try this crust you would never not make it (although I will say, Ina’s version holds it’s shape much better, thanks to the crisco). She adds sour cream and vinegar to the dough, and I don’t know why we haven’t been doing that all along, with all pie crusts, because it does something really miraculous. And I’m not really even a pie crust person! Deb describes it as croissant-like, and she’s right, it’s a pie-crust-croissant-combination in the best way possible. This pie crust, however, takes these from being really really good pot pies to absolutely freaking to die for delicious pot pies. If I want something richer and heartier I’ll make Deb’s stew. Yes, I love the beans and greens, but if I’m craving that I can make my soup (in a fraction of the time). Of course I don’t miss it at all, but I’ve made these pies with pancetta in the past and the people I fed them to felt pretty strongly I was missing out, so if you don’t have an issue with pork I would recommend trying it – I include instructions for either version, or a combo of both, below.īut finally, the thing I love most about these pies, the reason I was burning my tongue inhaling one the other night as they were steaming-hot-out-of-the-oven and I needed to save my appetite for dinner, is the crust. You can make it fully vegetarian by using vegetable broth, but the chicken broth is pretty dang good. I eat chicken but not pork (don’t ask me to explain why) so I’m ok with chicken broth but I leave the pancetta out. The recipe as written is technically called “ Pancetta, White Bean, and Swiss Chard Pot Pies” – although Deb tells you to feel free to skip the pancetta. Beans and greens just feel healthy and hearty and comforting to me, I guess – the perfect cozy fall or winter meal – although the sauce and crust definitely negate most of the health factor in this case.Īnother reason I have a hard time turning these pies down is because the filling is absolutely divine – the sauce is creamy and velvety and decadent, basically like a chicken pot pie sauce without the chicken, but not quite as rich (it doesn’t actually contain cream). ![]() Next on my list: Molly’s braised beans with escarole. I think one of the reasons I love this recipe so much is because I just adore the white bean and greens combo – remember my soup? Deb also introduced me to this stew, which is essentially a fancier version of my soup – but it calls for wine, which is always fun, and you get to serve it on a piece of garlic toast. They’re worth an extra mile or two on the treadmill – even if it’s an extra mile or two every day for the next two weeks. My mouth is literally watering just thinking about them, that’s how good they are. I’m debating defrosting one for dinner tonight. ![]() I ate half of one when they came out of the oven the other night, even though I was going to dinner an hour later. I first made this white bean version when Deb’s cookbook came out three years ago, and I haven’t made them since (until now) because I actually do eat them. That still holds true to this day – I’ve made them a number of times between then and now, and I always give them away – I have a bite here and there just to make sure they’re edible, and I know they’re good, but they’re just easy for me to pass up. ![]() In that post, I told you all that I don’t actually eat chicken pot pies. About two and half years ago, in the infancy of this blog, I posted a recipe for Barefoot Contessa’s chicken pot pies. ![]()
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