Wilma's Pot Pie

I remember when my mom - in a perhaps ill conceived effort to rethink the traditional Thanksgiving Day pumpkin pie - took a survey of my families favorite pies. Without hesitation I replied "chicken pot, or maybe shepards." Seeing as how the only pot pies I've tasted are of the pre-made variety I figured it's about time I make one myself. It seems like one of those meals that you probably don't eat too often but when you do, it should be homemade. And sorry, it should include chicken. I think when almost every ingredient is grown locally and it utilizes the entire chicken it's ok to live a little. I even shelled my own peas for pete's sake. That's gotta count for something right? If I ever try my hand at a veggie pot pie I'll let you know how it goes. Don't hold your breath though.

Ingredients

Chicken stock - about a pint

Chicken meat, cooked

Handful peas - Mine were local and yes I shelled them myself

1 large carrot, cut into bite size pieces

Handful sliced mushrooms

Handful of yukon gold or fingerling potatoes, cubed

1 small onion, diced

3 tbsp flour

3 tbs butter

1 cups of milk, low fat is fine

Olive oil

1 package frozen puff pastry, thawed - I used Pepperidge Farm

Start by sauteeing the vegetables in a small amount of olive oil in a large saucepan over medium heat. The potatoes should go in first because they will take the longest followed by the carrots. Once these have both started to soften slightly add the mushrooms and onions. Season liberally with salt and pepper. Pepper especially is an essential part of this dish. It's ok if the potatoes and carrots aren't completely cooked through as they will finish in the gravy and in the oven. You do, however, want a nice brown on the mushrooms and onions. Once they are caramelized add the butter and flour. Stir to coat the veggies completely and dissolve the flour. Then add the chicken stock and the milk. Stir occasionally and turn the heat down to medium low. This should take maybe about 5 minutes to start thickening. Once it starts to thicken add the chicken and peas. Cook for an additional 5 minutes or until it is a nice gracy like consistency. If it's not thick enough you may want to make a slurry out of flour or cornstarch.

Prepare the vessels of your choice. I like individual sized baking dishes. To prepare, slice the puff pastry to fit your vessels. A little bit of overhang around the edges is fine.

Pour the filling into the vessels so that it almost comes up to the top. You want them full but not overflowing. Place your puff pastry over the top - warning that you need to do this step quickly and get them into the oven because the gravy will start warming up the pastry - and cut a few slits in the middle. Pop them into the oven with a baking dish or foil underneath to catch the inevitable gravy drips. Bake at 350 degrees until the pastry is nice and golden brown. This should take about 12 minutes but watch carefully. Take out. Inhale deeply. Get ready to burn your mouth because you will not be able to resist it's flaky crust and creamy chickeny goodness.

Mmm Mmm good.

Wilma's Toasted Chicken Adventure

My Saturday morning ritual, made even nicer when the weather cooperates, is to mosey on down to the Fitler Square farmer's market that is a block from my house. I always have a firm budget, and the prices are so good that I am usually able to stock up on fresh goodies for the entire week. Last Saturday it began as usual. I grabbed my staples plus some veggies that caught my eye. Upon paying I realized I had come in under budget. Armed with a few extra dollars I suddenly found myself grabbing a whole chicken. Shocking I know.

So I walked home thinking of the delicious homemade chicken stock and pot pie I could make with the adorable little free range, organic, locally grown chicken tucked in my bag, happy as a clam. I promptly shoved the thing in my fridge where I figured it would be safe for a day. So I went about my weekend, with the images of a roasted chicken with golden crispy skin dancing in my head.

Skip forward to Sunday afternoon. I opened my fridge to find that despite my best efforts the sucker had leaked some unsavory juices all over the place. The first sign that this was yet another experiment gone horribly wrong. And as Slagheap says, this is a benefit of being vegetarian. You don't have to disinfect your entire kitchen after opening up a package of tofu. Not to be deterred I scrubbed my hands, the floor, my fridge etc obsessively and vowed to be more careful in the future.

It was not until I got the thing on a plate that I realized what I had gotten myself into. Let's look a little more closely at this situation. My oven does not work. If I turn it on, it will immediately heat up to 500 degrees and set off my smoke alarm. Usually it is not a problem. My trusty toaster oven has served me well turning out everything from lasagna to duck breast. Well, I stood there for quite some time, staring at the chicken, then at my toaster oven. I wish you could have been inside my head at that moment as I pictured every possible angle at which I could shove the dumb bird in there, convinced it would work. The cooking shows I had on in the background mocked me with images of beautiful roasted chickens, pulled whole out of the oven and browned to perfection.

After putting up a a good fight I grabbed my butcher knife, ready to carve the thing manageable pieces. It might not be as pretty carved up, but I was having a my golden brown chicken one way or another. Well let me tell you something about a whole raw chicken. I'm no animal lover (I mean I like animals as much as the next person) but this thing just looked pathetic. It looked enough like a dead animal that I had visions of the poor little guy getting up on his chicken legs and walking around. I not so gingerly tried to just hack into it, hoping that my knife would be sharp enough to quickly break it down into something that no longer resembled Chicken Little. Well it took me so long that I had to keep taking breaks to wash my hands and gather my thoughts. The skin and bones were just a little too much for me. I finally got through the top layer at which point I frantically called my dad to ask him why there was a bag in my chicken and what was in it. Unfortunately for me he was not there.

Long story short I took a deep breath, tried to ignore the little ribs poking out and just went for it. I could not have been happier when that thing was in the oven, safely on it's way to becoming food.

Meanwhile, the easy part began. I chopped up some veggies and other ingredients:

2 large carrots, sliced into big chunks
1 onions peeled and sliced into wedges
4 Garlic cloves, peeled and left whole
1 bulb fennel, sliced in half and including the fronds
Top and core of a bell pepper (Save the good parts for another dish)
2 bay leaves, whole

Then I sauteed them briefly in my cast iron dutch oven with a drizzle of olive oil. (Any large stock pot would work.) Before they start softening or browning pour water over them enough to cover them plus a few inches depending on how big your pot is. Unless you have magically clean tasting tap water I think it's worth the extra step if you have a filter to use filtered water. Simmer on medium low heat stirring occasionally. You should also liberally salt and pepper the stock at this point. Let simmer for at least 30 mins while the chicken is toasting.

When the chicken is done and nicely golden brown, let it cool slightly. Pull off the useable meat and set aside. Throw the remaining bits (should be mostly bone and cartilage, you can discard most of the skin) into the stock pot. Make sure that the water does not come a rolling boil, and in fact I turned the heat down to low. It should simmer steadily. Add more liquid as it evaporates and stir occasionally.

This should simmer for about an hour and a half. If it doesn't smell rich and flavorful and turn a nice rich brown color then it is not done. If you use the whole fennel like I did then it might be tinged green which is perfectly normal. After about an hour and a half turn the heat off so that it can cool. You do not want it to burn you. There are several methods you can use to strain it. Lacking fancy equipment I used a spider (a slotted spoon might work) to fish out all of the solid materials. Normal human beings would probably want to strain it through some sort of sieve. I would recommend that if you go through all this trouble that you make as much as you can in one batch and freeze the leftovers. My chicken pot pie recipe using this stock will follow.

Ressurection Twice Fried With a Side of Sandwich

Forget molecular gastronomy. I have recently had the pleasure of tasting two of the greatest and most innovative restaurant dishes ever created: twice fried chicken and the side sandwich. Ok so the side sandwich was actually Fred's creation, but thank you to Ressurection Ale House for creating a sandwich good enough to be elevated to the status of a side.

You are of course scratching your head right now, puzzled as to why one would need to improve upon such perfect culinary masterpieces as fried chicken and the sandwich. Friends, please be patient and I will try to explain. It all started when my fellow food bloggers (and vegetarian food bloggers I might add) introduced me to a small, off the beaten path bar serving great food with more than one vegetarian option. Sounded like my kind of place.

Nestled in the Graduate Hospital/Naval Square area, it is very much a neighborhood joint. Usually an indication that you'll find unpretentious food at a reasonable price minus the crowds surrounding any restaurant within walking distance of Rittenhouse Square.

Within seconds of perusing the menu Fred remarked upon the aforementioned "twice fried chicken" which prompted our waitress to inquire if we were here because we read the recent magazine article. You'd think that I of all people would have been in the know, but alas I had not read said article. No problem. We did not need a magazine article to tell us that this would be fried chicken unlike any other fried chicken any of us had ever had. As if twice frying was not enough to seal the deal, the spiced honey drizzled on top was the proverbial icing on the cake. I officially recommend that the phrase "icing on the cake" be changed to "honey on the chicken."

So what were we to do when two people wanted to order the praiseworthy chicken and they also wished to sample the Monte Cristo? Well anybody with common sense and decency would of course order one of each and share. Luckily, my two fellow diners had no such qualms about following convention and thus proceeded to each order the chicken with a "side of sandwich" to share. I have a feeling the waitress immediately when into the kitchen to tell everybody about the table that was foolish enough to order a side sandwich. Another waitress, who must not have believed that such people exist, delivered our entrees and lo and behold there was an extra sandwich. We ignored the stares and instructed her that it was ours, and no we were not waiting for another person. And that is how the side sandwich was born. May it live forever, or at least as long as such delicious sandwiches exist.

Other courses included the humble pickle, transformed. I've heard of pickled beets, but how about pickled pumpkins and grapes?

The balsamic braised beef shank sandwich is to die for. (Not that I would know of course.) All sandwiches come with their signature curry ketchup.

This is a place where you should save room for dessert.

Resurrection Ale House
2425 Grays Ferry Ave
Philadelphia, PA 19146

Dinner with a side of anarchy?

I think that my Christmas wish list (and what people ending up picking off of it) would make any foodie proud. It included everything from a wok to a cast iron dutch oven with more than a few cookbooks thrown in for good measure. Never mind that my apartment is 400 square feet and I am currently storing the dutch oven under the coffee table, the wok under the armchair and the cookbooks in the bathroom.

Anyways, it was a pleasant surprise when Fred presented me with a cookbook that was not on my list and that matched my eclectic tastes and interests in environmental and social causes. The real surprise may have been that it was a vegan cookbook. My first thought was - does he understand what vegan means? If I ever actually starting cooking vegan I think he might break up with me. My chicken pot pie is just that good.

All joking aside- yes, he did know it was vegan and was well aware of my status as "The Worst Vegatarian Ever" - I could see immediately why he picked it. I love that it came from my favorite place in the entire world, Reading Terminal Market.

"Another Dinner is Possible" by Mike and Isy is part vegan cookbook and part radical handbook with a healthy dose of politics. The authors cook for a volunteer collective at activist and community gatherings. Translated - this ain't Paula Deen y'all. They also happen to be British, and while many of the issues they address convert easily the measurements do not. Fair warning if you follow recipes closely.

Many of the recipes are fairly standard vegan fare- salads, lots of vegetable casseroles, lots of substituting with tofu. I like that they take a lot of inspiration from ethnic cuisines though, and they even devote an entire chapter to Korean food.

What you'll find find that you won't find in many other cookbooks are resources on foraging for wild food, growing your own produce, and even brewing your own alcohol. While I might not be brewing up a batch of homemade brewski any time soon, some advice is more pratical like the chapter on preserving and storing food. I've always wanted to try my hand at a making pickles.

I would recommend this as an "interesting" addition to your collection with the caveat that you might not want to let your meat eating friends read it. It's the kind of book that Anthony Bourdain would have a field day with as it portrays vegans as a bunch of radical hippies. That may be, but at least they are radical hippies who know how to brew their own beer.

Always trust a librarian...

to recommend the best books. I'd like to give a belated thanks to Mrs. Greusome for a perfect bridesmaid gift! When asked what type of books I like it was a no-brainer. Anything food related and I'm a happy camper.

I'll admit that I'm not as well read as I'd like to be, but there are a few books that I would call life changing. All are food or environmentally themed. Lately these two issues are becoming increasingly intertwined. What is rare is to find someone who can combine these two issues without taking the joy out of food. While I hope that the well publicized movement started by authors like Michael Pollan does something to create meaningful change, I am often times left feeling more guilty than hopeful.

In her book "Animal, Vegetable, Miracle," Barbara Kingsolver manages to be at once both educational and uplifting. She's a well known author, so it's not suprising that her writing is poignant, humorous, and easy to read. This is food writing at its finest. I was moved to tears at times - although I should tell you that that I was also moved to tears by that movie Volcano with Tommy Lee Jones, so I'm not sure if I'm the most reliable critic.

The premise of the book is simple enough. Kingsolver and her family decide to move from Tuscon to a small farm in Virginia where they vow to produce all of their own food for one year. She (and her daughter Camille) are masterful storytellers who manage to interject social commentary with heartwarming anecdotes and even a few recipes. Yes, I am a sucker for idealism, but I try to live my life with a healthy dose of cynicism. Heck I even listen to Howard Stern every once in a while, even if it is mostly against my will. I recognize that this book is a far cry from reality and that the culture of "locavorism" has its flaws.

This book and the lifestyle it promotes arenot for everyone. In our society, eating well is a luxury that few can afford. I'm lucky enough to have access to farmer's markets year round, but even I give in to the tempations of citrus grown in Mexico and the occasional hot dog of questionable origin. In the end I would recommend this book if only because it's a thoroughly enjoyable read.

Thanksgiving: A Betty's Bargain?

This year I was unable to venture home with Mama and Papa McBricker due to the restraints of work at the stone query; but I was able to take the day to cook my first thanksgiving dinner with the help of Barney. And it turned out to be a Betty's Bargain. Can you believe it?

Here is the what we had and the bargains I found:


Turkey before it was in the oven. I got that 11 pound turkey for.....$5. I couldn't believe it.


Bargain TIP 1. Thanksgiving is the time to do major shopping because if you spend a certain amount you can usually your turkey for a reduced price or even FREE.

Bargain TIP 2. Have a plan for extra turkey. You can make turkey stock easy from the turkey bones and the not so edible piceces. You will likely have extra vegetables and herbs so you can throw those in the pot. What do you turkey stock? Make soup, stew, gravy or freeze it for another time...X-mas is around the corner!

This is the finished product. As you can see it was delicious and we enjoyed eating it for the next 4 days. I had never cooked a turkey before so I was glad it turned out well.

Cooking TIP 1. Make sure if you buy a frozen turkey that you let it defrost in your refridgerator for at least 72 hours. You do NOT want to cook a turkey that is partially frozen.

Cooking TIP 2. Buy fresh herbs and vegetables to flavor your turkey. Often, you will need a couple of lemons, whole onion, rosemary, thyme, garlic.



Here is the final table spread. I was proud of myself. I couldn't have pulled it off without the help of Barney and some good planning.

Bargain/Cooking TIP 3. Make a list about a week before you plan to start cooking. It should not only have what are you planning to make but the ingredients that go into making it. This may seem self explanitory but you would be surprised what you take for granted. Then I would look in your weekly circular and mark off the products you will use in your dishes. Remember to carry your coupons for extra savings. Lastly, before you go out, check your pantry for items you may have or may need to resotck. Things like oil, flour, sugar, vinegar, chicken stock, butter, eggs, containers are often overlooked because we use them everyday.

I hope Wilma and I have inspried you to cook at your next holiday gathering and save money at the same time!

Coq au Vin Wilma Style

I'm lucky enough to have access to free range chickens from my farmer's market. I'm very good at rationalizing my meat consumption so I say that buying it locally from a small farm cancels out any bad karma or pollution that might be caused. This whole one pot meal can be made using local ingredients that are available year around so if you really think about it... Ok I could keep going around in circles trying to convince myself that eating some chicken every once in a while isn't the end of the world. Digging into a hot satisfying meal when it's cold out is one of the best feelings in the world in my opinion and sometimes vegetables alone just won't cut it.

Ingredients

A couple pieces of bone-in, skin on chicken legs or thighs
Handful potatoes diced, small thin skinned work best
1 or 2 large carrots, sliced
1 medium onion, diced
1 container mushrooms, sliced
1/4 cup of flour
A few cloves of garlic, sliced
1 bottle white wine
Pinch of dried rosemary
1 Vegetable bullion cube
Olive oil

Start with a large pot, a dutch oven would be ideal. Sear the chicken over medium high heat, skin side down until the skin is brown and crisp. Remove from the pot and set aside.

Turn down the heat and add a drizzle of olive oil. Add the carrots, onion, and mushrooms along with plenty of salt and pepper and sautee until the onions are soft. Add the chicken back into the pot along with the flour. Stir to coat the chicken and veggies.

Add the garlic, rosemary, and bullion. Stir to dissolve the bullion then add enough wine to just cover the chicken and veggies. Simmer over low heat for about a half hour until everything is cooked through.

Serve piping hot with fresh bread.