What's Cooking, NCT? Sunday, 02-22/2015 / Saturday, 02/28/2015
- Thread starter JoeV
- Start date
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Made a crust-less quiche for dinner. Loaded with everything from the veggie drawer, plus bacon that I cooked crispy, then finely chopped and mixed into the casserole. Toast with butter & blackberry preserves as well.DW and I both got filled, and there's enough casserole left over for tomorrow's dinner.
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Friday is a pizza day:
Tomato-olive sauce, kebab meat, black olives, green sweet pepper, basil, garlic, grated cheese.
Eating out tonight, & that is exactly what I'm having!! Pizza & a few nice cold ones!!! Hah!!
Made a crust-less quiche for dinner. Loaded with everything from the veggie drawer, plus bacon that I cooked crispy, then finely chopped and mixed into the casserole. Toast with butter & blackberry preserves as well.DW and I both got filled, and there's enough casserole left over for tomorrow's dinner.
Attached Images
Can't see the pic Joe
Here are me (gray t-shirt) and Glen, the head of catering at our church. I was browning up pierogis & onions on the flat top grill while he was frying fish & fries while a photographer was assembling a story on local fish frys in the area. My 15 minutes of fame.
I left the kitchen early after I went through 4 cases of pierogies and helping the baked fish guy prep 5 sheet pans of Alaskan pollock. He preped and baked 20 sheet pans of fish, which was 5 cases. Last week we sold 550 meals from 5-7:30 pm. That's a butt-load of work for 20 volunteers.
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I left the kitchen early after I went through 4 cases of pierogies and helping the baked fish guy prep 5 sheet pans of Alaskan pollock. He preped and baked 20 sheet pans of fish, which was 5 cases. Last week we sold 550 meals from 5-7:30 pm. That's a butt-load of work for 20 volunteers.
Attached Images
DW doesn't care for the typical round pie shape - so I went with a 9 inch square casserole.
for quick&dirty I used the pre-made Pepperridge Farm puff pastry. it's perhaps not the best (contains no butter.....) but it works reasonably well.
the chicken - started out as a 5 lb whole fryer - stewed with onion, carrots, celery and potato. picked the left overs, reserved the cooking liquid which jelled nicely on cooling. to make the pot pie filling, reheated to 'melt' the jelled water, strained out and diced the left over chicken - strained out any left over tired vegetables.
brought the jelled original cooking liquid to a simmer, added sliced/diced leeks, fresh carrot and celery plus one smallish & finely diced russett potato for thickening. when the veggies got fork tender, added back the chicken to warm through.
to prevent SCS (soggy crust syndrome....) I blind baked at 425'F about 15 minutes. I rolled out the puff pastry to cover bottom and up sides - it's actually wrapped it a bit over the edge so it would not collapse into the casserole. the top edges will overbrown - see below.
poured the chicken mix in the baked shell, added a top layer, with decoration, back into the oven at 425'F until the pastry puffed, then reduced to 350 to heat through and brown nicely - about 20 minutes.
allow about ten minutes to cool, use sharp knife to remove over browned crust.
and, with the left over puff pastry - brushed with butter, sprinkled with granulated sugar
- alternative cin&sugar -
and bingo - puff pastry sugar cookies for dessert!
for quick&dirty I used the pre-made Pepperridge Farm puff pastry. it's perhaps not the best (contains no butter.....) but it works reasonably well.
the chicken - started out as a 5 lb whole fryer - stewed with onion, carrots, celery and potato. picked the left overs, reserved the cooking liquid which jelled nicely on cooling. to make the pot pie filling, reheated to 'melt' the jelled water, strained out and diced the left over chicken - strained out any left over tired vegetables.
brought the jelled original cooking liquid to a simmer, added sliced/diced leeks, fresh carrot and celery plus one smallish & finely diced russett potato for thickening. when the veggies got fork tender, added back the chicken to warm through.
to prevent SCS (soggy crust syndrome....) I blind baked at 425'F about 15 minutes. I rolled out the puff pastry to cover bottom and up sides - it's actually wrapped it a bit over the edge so it would not collapse into the casserole. the top edges will overbrown - see below.
poured the chicken mix in the baked shell, added a top layer, with decoration, back into the oven at 425'F until the pastry puffed, then reduced to 350 to heat through and brown nicely - about 20 minutes.
allow about ten minutes to cool, use sharp knife to remove over browned crust.
and, with the left over puff pastry - brushed with butter, sprinkled with granulated sugar
- alternative cin&sugar -
and bingo - puff pastry sugar cookies for dessert!
Neither, it's a Filipino style Chicken Adobo. The basics are: chicken, soy sauce, vinegar, water, garlic, bay leaf, black pepper. I added a touch of honey also.