Recipes from Chapter 10
Mixed Green Salad with Diced Avocado, Peaches, Crispy
Bacon, Feta Cheese and Balsamic Vinaigrette
Ingredients
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons minced shallots
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon minced garlic
- 1/2 cup extra-virgin olive oil
- Salt and fresh ground black pepper
- 1/2 pound mixed greens
- 1 cup diced ripe peaches
- 1/2 avocado, diced
- 4 strips bacon, cooked until crispy and crumbled
- 1/3 cup feta cheese
Directions
In a blender, combine the balsamic vinegar, honey, shallots, mustard and garlic. Puree until smooth, 10 to 15 seconds. While continuing to blend, slowly drizzle the olive oil into the blender through the opening in the lid until the dressing is smooth and emulsified. Season with salt and pepper to taste and transfer to a clean, non-reactive container with a lid. Set aside until ready to use, or store in the refrigerator for up to 1 week.
To make the salad, in a large stainless steel bowl, combine the mixed greens, peaches, avocado, bacon and feta cheese. Drizzle about 1/2 cup of the vinaigrette into the bowl and season with salt and pepper. Toss the salad gently but thoroughly to combine, then serve immediately on chilled salad plates.
Grandma Masen's Chicken Pot Pie Ingredients
Chicken Broth:
- 1 whole chicken, 3 pounds
- 1 gallon cool water
- 2 carrots, cut in 2-inch pieces
- 2 celery stalks, cut in 2-inch pieces
- 1 onion, halved
- 1 head garlic, halved horizontally
- 2 turnips, halved
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 bay leaf
Pot Pie:
- 1/4 pound (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- Sea salt and freshly ground black pepper
- 3 carrots, cut in 1/2-inch circles
- 1 bag frozen or fresh pearl onions, see note
- Leaves from 4 fresh parsley sprigs
- 2 Tablespoons fresh rosemary
- 2 frozen puff pastry sheets, thawed
- 1 egg mixed with 3 tablespoons water
- 1/4 cup shredded Parmigiano-Reggiano
For The Crust: - 3 1/4 cups flour
- 1 teaspoon salt
- 1 1/2 cups cold solid vegetable shortening
- 4 to 5 tablespoons ice water
Combine the flour and salt in a bowl. Add the shortening and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a square about 14 inches in diameter and 1/8-inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold into a round baking pan. Fill and proceed as directed in the recipe.
Directions
Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. This is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. Gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, rosemary and parsley. Stir to combine and turn off the heat.
Preheat the oven to 350 degrees F. Lay one half the pastry in glass or metal pie plate. Fill it 3/4 of the way with the chicken mixture, then lay the other piece of pastry on top pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the plate on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.
