Frances Palmer Pottery

SNAPSHOTS FROM FRANCES' WORLD:

Frances' Chicken Pot Pie Recipe

Suggested serving ware: 4 Pearl Lidded Dish Ramekins

Chicken Pot Pie

2 boneless chicken breast halves
1 quart fresh chicken stock
3 tab. olive oil
2 carrots
2 medium potatoes diced or butternut squash, peeled and diced
3 leeks
1 ½ cups string beans cut into 1 inch pieces
1 cup sliced brussel sprouts
¾ cup of peas
1 cup wild mushrooms – such as hedgehog, oyster, chanterelles or whatever is available
2 cloves garlic chopped
2 tab. fresh herbs such as parsley, thyme, basil, sage and/or rosemary chopped finely
3 tab. butter
3 tab. flour
½ cup heavy cream
salt and pepper to taste

1.Bring the chicken broth to a simmer and poach the chicken breasts for about 20 minutes. Remove the breasts from the broth and cut into 1” diced chunks. Place the chicken in a bowl.

2. Pour the olive oil in a skillet and sauté the potatoes or butternut squash, carrots, leeks, string beans and brussel sprouts. After 10 minutes add the mushrooms, peas, mushrooms and garlic and cook a few minutes more, seasoning with salt and pepper as needed. Place the vegetables in the bowl with the chicken, add the fresh herbs and toss together.

3. Melt the butter in the skillet used for the vegetables and stir in the flour, gradually add in 3 cups of the chicken stock stirring to blend in the flour and butter. Add in the heavy cream and simmer for a few minutes.

4. To assemble the pot pies divide the chicken and vegetables between the 4 dishes and pour in the chicken cream, filling the dishes to the top. Roll out the crust, divide into 4 placing over each dish and folding the edge over a bit. Before placing in the oven with a knife make some loose slits in the crust for venting and sprinkle parsley and herbs on top.

5. Bake in a 400 degree oven for 30-40 minutes until the crust is brown

Pastry Dough Recipe:

1 cup flour
1/8 cup sugar
a healthy pinch of kosher salt
6 tab. unsalted butter room temperature
1/8 cup of orange juice

Place the flour, sugar and salt in a large bowl. With a fork, pastry cutter, or one’s own hands, cut the butter into the dry ingredients until well dispersed and the mixture is crumbly. Pour in the orange juice to bring together the dough together into a ball. It should not be wet or sticky and a bit more flour can always be added. On the other hand, if the dough is too dry, add more orange juice a bit at a time. Do not over work. Put dough on a large sheet of wax paper and place in the freezer for a few minutes.

Goat Cheese and Leek Tart Recipe

Goat cheese and leek tart adapted from Alice Water’s The Chez Panisse Menu Cookbook with my dough recipe:

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Recommended serving ware: rectangular platter

 

Dough:

1 1/4 cup all purpose flour
2 tablespoons sugar
pinch of kosher salt
8 ounces (1 stick) unsalted butter
3 tablespoons orange juice (add a bit more if dough is too dry)

Preheat oven to 425 degrees.

Place the flour, sugar and salt in a large bowl. With a fork, pastry cutter, or one’s own hands, cut the butter into the dry ingredients until well dispersed and the mixture is crumbly. Pour in the orange juice to bring together the dough together into a ball. It should not be wet or sticky and a bit more flour can always be added. On the other hand, if the dough is too dry, add more orange juice a bit at a time. Do not over work. Place dough in a large sheet of wax paper and place in the freezer for a few minutes while the fruit is prepared.

For the filling:
3-4 pounds leeks (about 12 – 14 small leeks)
8 tab. Butter
salt and pepper
1 egg
½ cup heavy cream
2 teaspoons Dijon mustard
Pinch of curry powder
¼ pound goat cheese
1/3 cup fresh bread crumbs

Trim the green stems and the roots from the leeks. Julienne the leeks, rinse them well in cold water, drain them and cook them in 6 tab. butter over gentle heat for 20 – 30 minutes. Season with salt ad pepper, then cover the pan after 10 minutes and let the leeks sweat.

To make the custard, beat the egg lightly in a large bowl and stir in the ½ cup heavy cream, 2 teaspoons Dijon mustard and the pinch of curry powder. Crumble half of the med cheese into the custard.

When the leeks are cool, stir them into the custard. Roll out the tart into an rectangle to fit the shape of the platter.

Refrigerate for 10 – 15 minutes. To bake the tart, fill the shell with the cool leek custard mixture. Crumble the remaining goat cheese over the filling. Sprinkle the tart with the 1/3 cup fresh bread crumbs and 2 tablespoons melted butter.

Bake in a preheated 400 degree oven for 10 – 15 minutes. Reduce the temperature to 350, leaving the oven ajar to ensure rapid temperature change, and bake for another 30 to 40 minutes until the pastry is a beautiful brown.

 

© 2006-2014 Frances Palmer Pottery info@francespalmerpottery.com 203.227.7204
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