best in snow
December 18, 2011 § 2 Comments
I watched a nature show a little while ago about penguins. Vague description, I know. It was about their struggle to survive while they are watching their eggs – how they come close to starving to death. When their mate arrives to relieve them of their duties, and they are finally able to leave their eggs, they gorge themselves. Having gained pounds of weight upon their return.
I love the idea of penguins running around with full stomachs, which is why I was in a state of panic when I saw these very empty penguins.
Something needs to be done, I thought. They need something to eat – and fast! But of course, I came to my senses and realized this collaborative sculpture installation entitled “Ooowh” by Glauce Cerveira and Theo Kaccoufa was art, and not actual penguins in desperate need of my care (you would have thought the glitter covered wire they were constructed of would have given it away sooner).
I am drawn in by the carefully planned installation of this piece, and the many different appearances it can have – depending on what angle you look at it. The piece is not bulky – yet takes up space. The sculpture represents entire penguins – yet something is missing. I get the impression of vast openness, but also incredible closeness.
I like the fact that these sculptures represent an actual part of the lives of penguins: their stomachs empty, while watching over their future offspring – at least they do for me.
But if you’ll excuse me, I need to get them something to eat.
As for the rest of you, this savory pot pie should keep you full for a quite a while.
This recipe is phenomenal. The crust is perfect – shockingly perfect. It is by far the best pot pie I’ve ever had – my fiance said the same. Since the recipe calls for a deep pie plate, the servings are mighty and very filling. I will be making this pot pie, whenever I feel so inclined to make another one.
Chicken Pot Pie
Extremely Adapted from Ina Garten and Martha Stewart
Makes one deep 9-inch pie
– 3 large Skinless Chicken Breasts (fat trimmed off)
– 1 ¼ cup Half & Half (warmed)
– 1 cup Yellow Onion (diced)
– ¾ cup AP Flour
– 1 ½ cup Fresh Carrots (diced)
– ½ cup Frozen Pearl Onions
– 2 cups Frozen Peas
– ¼ cup Fresh Parsley (finely chopped)
– 1 tbsp Worcestershire Sauce
– 2 tsps Hot Sauce
– 1 tbsp Pepper + 2 tsps
– 2 tsp Salt + 2 tsp
– 2 cups Chicken Stock
– 1 Chicken Bouillon cube or 1 tsp “Better than Bouillon”
– Red Pepper Flakes (to taste)
– 2 garlic cloves (minced)
– 1 egg (lightly beaten with one tbsp of water)
1. Preheat the oven to 425 degrees F. Butter and flour a deep 9-inch pie plate.
2. Season the chicken with ½ tsp salt and ½ tsp pepper, and place the chicken in an oven-proof shallow dish. Fill with warm water until chicken is 2/3 covered, and sprinkle with red pepper flakes. Place in 425 degree F oven and cook until there is no pink left, making sure to flip chicken once during the cooking process (about 25 minutes). Dice the chicken, and cover. Reset temperature to 375 degrees F.
3. Meanwhile, heat the butter in a large skillet or stove-top safe pan over medium heat, and add chopped onions. Cook until translucent, about 10-15 minutes.
4. Heat the chicken stock over low-heat for several minutes until warm, add bouillon and stir until dissolved.
5. Fill a medium saucepan halfway with cool water, and add carrots. Cook over medium heat for 10 minutes, and then add pearl onions and peas. Heat for an additional 5-10 minutes or until tender. Drain.
6. Add flour to sautéed onions and cook over low-heat for 2 minutes, stirring constantly. Add salt and pepper, and stir for 30 seconds.
7. Next, add the half & half, stock mixture, garlic, hot sauce, and worcestershire sauce and stir until combined. Let simmer over low-heat, stirring consistently, until the mixture thickens.
8. After the mixture has thickened, stir in the vegetables and chicken. Heat through. Remove from burner and cover to keep warm.
9. On a heavily floured surface, roll out the chilled pie dough (recipe in “butter up” post, or can be found in the ‘staples’ category) into circular sheets – big enough to cover the bottom and top of the pie. Fold the sheets into quarters, and line the seam of the dough with the middle of the pie plate and unfold to cover the bottom.
10. Pour in the mixture and spread it out evenly. Again, line up the seam of the second pie crust and unfold. Pinch the two crusts together and tear off any excess. Coat a fork with flour and press along the edge to seal the pie.
11. Using a knife, cut even slits in the top crust, and brush with egg wash.
12. Bake for 1 hour at 375 degrees F, or until crust is golden brown and inside is bubbling. Let cool 5 minutes before serving.