Posts Tagged ‘pot pie’
Moroccan Chicken Pot Pie
Poultry & Pork • Tags: cinnamon, crust, cumin, Moroccan, pot pie
You can interpret the big versus small debate however you choose, but there’s nothing wrong with the smaller side of the spectrum. Ask all of the people who make mini bundt cakes, mini muffins, mini pound cakes and mini cupcakes. The last mini treats here were a few batches of Apple Pie Cupcakes for Stir It 28. If something is small, you can pop it into your mouth in one bite–two if you’d like to give off an air of restraint. In an effort to stay true to our love for pot pie, this attempt to make a savory serving for one was the most fitting way to have your pie and eat it too.
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A Big 'Ol Win
Special Events • Tags: chicken, KCRW, pie contest, pot pie, sweet potato pie
Waking up early on a Saturday morning to bake is actually an enjoyable activity during the fall. It’s very soothing to do it while listening to KCRW-FM, our Santa Monica-based public radio station. At 10:00 am, there’s Ira Glass’ This American Life, and right at 11:00 am, Evan Kleiman, Chef & Owner of Angeli Caffe, comes on with Good Food. One morning this summer, Evan announced her Pie a Day project. She would make a pie every day for three months. That’s a lot of pie! Somewhere along the line, an announcement hit the airwaves that she would host KCRW’s 1st Annual Good Food Pie Contest in honor of Evan’s efforts. We were so in.
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Canele Chefs for a Day
Special Events • Tags: Atwater Village, bacon, Canele, Friends Cook, Los Angeles, pot pie, restaurant menu
We did it guys. We were chefs for the day–or evening, rather–at Canelé in Atwater Village for their rotating Friends Cook feature. What an experience. Neither one of us has spent any time in a restaurant kitchen, so the entire event was full of interesting and slightly nerve-racking moments. Of course, not only the preparation, but also the presentation of a meal to a restaurant’s frequent patrons is just as daunting. We were lucky to learn just what it’s like to work with trained chefs, cooks and waitresses, not to mention prepare meals for refined eaters.
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Lamb and Sweet Potato Pot Pie
Beef & Lamb • Tags: crust, demi glacé, lamb, pot pie, rosemary, sweet potatoes, thyme, veal stock
We’ve never had dog food, although apparently it won’t kill you to taste it. There’s this certain kind of dog food that combines lamb and sweet potatoes, and we know a certain dog who eats it. She seems to enjoy it. Although what plops out of the can does not look appetizing, the combination of tender lamb and sweet potatoes remains an intriguing one. We took to the ‘net to see how others have combined them before, and there appear to be many shepherd’s pies, stews and even curries. We wanted a pie for sure, but we wanted one with a flakey crust. One good enough for man and man’s best friend. And, well, that was that!
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Cheddar Chicken Pot Pie, Garlic Honey Mustard Vinaigrette
Poultry & Pork • Tags: cheddar, chicken, crust, dill, pastry, pot pie, sage
Sometimes it’s easier to throw in the towel and go pre-made. We’re all busy with insert-word-in-blank, and it takes a lot of time to really do some of the things by hand that maybe we should. Like make pie crusts. We love Mr. Pillsbury. That squishy dough man has appeased our food yearnings with biscuits, toaster strudels, crescent rolls, pizza crusts, and brownies for years. He’s also rolled out his share of pie crusts. We’ve had many, many years of Pillsbury pie crusts, and we’ve enjoyed. But there’s nothing like one you make with a mean combination of real butter, a pastry blender, and a little bicep/tricep action. Our grandmas and the Pennsylvania Amish knew what they were doing!
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