Well, it’s a semi-sorta biscuit crust pot pie. Biscuit crust pot pies are a thing, but whenever I’ve made them (usually with store bought pop biscuit dough) the tops of the biscuits browned nicely but the bottoms were always nearly raw. This fixes that. I found a nice pan biscuit recipe [here] that looked really good.Lacking any buttermilk, I went the ersatz route with a tablespoon of white vinegar in regular whole milk. I wasn’t sure that the butter in the pan bottom would incorporate well but it worked fine.My pan was 10×12 inches rather than the 8×8. I figured that for what I was doing there wouldn’t be any problem with a tad thinner biscuit. It did finish quicker, mine took 15 minutes at 425.I wish I had thought to use parchment paper in the bottom. I made a few half-hearted tries at winkling the whole thing out but ended up taking it out in pieces……and placing them atop the chicken and veggie filling that had been cooking on a different shelf in an identical pan. I gave the top a brushing of melted butter and popped it back into the oven for a bit.The pan biscuits were really good, I do think that for this application the recipe should have been reduced by a third, or the amount of filling increased.
I nearly ruined this one, I set the oven to pre-heat to 350 but it somehow got bumped up to 425+. Fortunately I checked it at the 20 minute mark and saw the egg wash starting to burn. This is with the Kroger ready to go pie crusts. The bottom crust didn’t quite have enough to cover the rim of the deep dish pan so I tried tucking the top crust in around the edge rather than leave a single layer to burn up. It seemed to work OK.The sauce was made with a flour/butter roux with chicken stock added when the roux was cooked through, adding half a cup or so of milk to thin it a little. It made a tasty gravy.
Cloudy and drizzly and chilly days make it easy to stay in and cook. Found some frozen shrimp and decided to do a gumbo.I started with about a half cup of flour and poured in oil until it looked like plenty. I’ve seen cooks make a very dry looking roux but I prefer to go with it about like this because I find it easier to keep stirred. A roux is usually defined by its color, this one is past the peanut butter stage and is well on the way to milk chocolate. Keep the temps low and you can get by without standing over it every second but it will take longer. This is about as dark as I care to take it but you can stay with it until it’s much darker if you want.You’ll want a nice stock for your gumbo. This one has an onion, a carrot, a rib of celery, one sliced lemon, parsley, peppercorns, sliced garlic, thyme, and the shells from the shrimp. There are about two quarts of water in it and it’ll simmer for an hour or so.
There are tons of gumbo recipes, with tomatoes and without, with okra or not, with other meats like sausage or chicken. They all have a roux in common, and the trinity of onions, green peppers, and celery in water or stock. Knock yourself out!
We really needed to find something to do with our tomatillos. I browsed through some recipes yesterday and saw that they would work quite well with onions in a thick sauce to go with chicken. I chopped some sweet onions and a pound or so of tomatillos and seasoned them in a bowl with minced garlic, cumin, red pepper flakes, salt, and ground black pepper.Brown some chicken pieces in olive oil. I used bone in thighs with the skins on but whatever you like will work fine. Let them develop a nice crust then set them aside and dump the excess grease.Saute the veggies in the same pan for a few minutes then add a half cup of stock and let them cook some more. I added a good sprinkle of the dried chipotle pepper seasoning I like.Add the chicken back and cover. Simmer until the chicken is cooked through. I stirred in corn starch in a slurry to thicken the sauce before plating. Serve over rice.
[edited to correct spelling of tomatillo]
We bought a turkey the other day because the sale price was so good and cooked the bird in the oven, stripped the meat, and made stock with the carcass. Mrs J has been wanting dumplings for a while now and today I put the dish together with simple rolled dumplings.
This is a really good turkey soup even before the dumplings are added. I diced celery, carrots, onion, and a couple of cloves of garlic and softened them on the stove top in olive oil with a pinch of dried thyme. These went into the pot with the stock and the already cooked turkey to simmer until the veggies were done. At this point the mixture can sit until you are ready to drop in the dumplings, they only take 5 minutes to cook up. The flour in the dumplings will thicken the broth, but if you want just the turkey vegetable soup sans dumplings you can add a tablespoon of flour to the veggies as you saute them. If you do, add a ladle of broth to the saute pan and stir well to combine with the flour before you dump the lot into the pot.
I wanted to use these sprouts up before they dried out on me. Roasted in the balsamic vinegar/oil recipe like the cauliflower yesterday would have been fine. I wanted to do something a bit different and looked at several recipes including a few that called for heavy cream. I had the carton of whipping cream out and ready but I changed my mind.
Instead of a cream sauce I went with a chicken stock based sauce with plenty of lemon juice and zest. The reason I backed away from the cream was the addition of the diced tasso. I just couldn’t quite picture how it was going to work so I chickened out. Not that I could quite figure how the lemon sauce was going to act with the tasso, either.
Anyway, I halved the sprouts and added them to a pan with red onions and several sliced cloves of garlic. Added some olive oil and butter and cooked them with salt and pepper over medium heat while the pasta boiled. I zested a lemon and squeezed the juice into the pan, added some red pepper flakes. I added a cup and a half of chicken stock with some cornstarch mixed into it. That soon thickened into a pretty decent sauce that hinted at being something you could put on a bread pudding. LOL! When the pasta was done I dumped it on top of everything in the pan and hollered in Mrs J for dinner.
She sat there looking at her plate and then said “oh, those are sprouts, I thought they were olives”. Well now, there was a good idea! Some cracked green olives and some grated parmesan worked just fine in there.
This was a compromise with Mrs J’s request for ham fried rice. I decided to use up the leftover soup from yesterday. Ended up nicely. Couldn’t use the broth from the soup as is, so I strained out the meats and the veggies and set to work reducing the stock. I wanted something with some bite in it so I threw in a few dozen whole Szechuan peppercorns and several dried red chilies. Also added a few tablespoons each of sweet soy and dark soy sauces. Used up the few ounces of left over store bought stir fry sauce that was getting old. After it had reduced somewhat I thickened it with some corn starch.
I made the saffron rice this morning and had it ready to go. All I did was warm the rice and then add the rest and plated it when everything was nice and hot. Mrs J is not a fan of Szechuan anything so I plated hers plain with just a bit of the sauce. Mine I ladled the sauce on heavy.
No idea I was going to make this when I started the day. Asked Mrs J what sounded good for dinner while I was looking through the big freezer. She wanted to know what was in there, effectively passing the buck. I listed the things I could ID without shuffling frozen packages about: Shrimp… chicken… sausages… beef steaks…
I got some out and started thawing them. Got the thinking thing going. Pasta? Nah. Hmm, there are those mung bean noodles…yeah, that’s it. Rummaged through the veggie drawer and found some broccoli and some baby carrots. I’ve got a start. Peel and devein the shrimp, boil the shells for some stock, add some chicken stock, a little sesame oil. Ah! Some ground lemongrass from the last soup in the freezer. A left over breast of chicken, that’ll work. Hmm…need to use up this fake crab. Cabbage and peppers! Yay! Several minutes of slicing and chopping later I was ready to go. The stock was simmering, I added some matchsticked ginger, some thin sliced garlic, the lemongrass, and a fair dribble of sesame oil. A little salt. Started some water to boil for the noodles. First into the stock went the veggies, followed by the shrimp, and then the fake crab and the chicken. Drop the noodles in, just takes 30 seconds, dump them into a colander and rinse with cold water, snip the strands some to make them easier to eat. Ready to plate! Portion the noodles into the bowls and then ladle the rest of the soup over them.