While BP and I were in Old Pueblo last week, we visited M and L and their adorable new offspring, Malcolm Gabriel. As new parents, M & L really seemed to have it together, but they knew better than to refuse our offer to bring them dinner.
We improvised a moroccan-spiced chicken pot pie by swapping in lentils and using a homemade savory tart crust instead of puff pastry. The filling was amazingly delicious and made enough for two pies, so we ate one with them on Thursday and they had another for the freezer. It's a little labor intensive, but so is having a kid, so we didn't feel bad about it. We also brought a simple carrot salad from Alice Waters and a massaged kale salad with pomegranate seeds and clementines.
Adapted from Bon Appetit - December 2007
1 cup brown lentils
3 tablespoons olive oil
1 sweet potato in 1/2-1 inch cubes
1 turnip in 1/2-1 inch cubes
1 carrot in 1/2 inch disks
1 large onion, cut into 1/2-inch cubes
1 turnip in 1/2-1 inch cubes
1 carrot in 1/2 inch disks
1 large onion, cut into 1/2-inch cubes
2 teaspoon paprika
2 teaspoon ground cumin
1 teaspoon cayenne
1/4 teaspoon ground cinnamon
1 cup imported green olives, pitted, coarsely chopped
1/3 cup golden raisins (optional)
2 tablespoons all purpose flour
1 cup low-salt chicken broth (or vegetable broth)
1-2 teaspoons of honey
2 recipes, savory tart crust
Preheat oven to 350°F.
Combine 3 cups cold water, lentils, and 1/4 teaspoon salt in medium saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender, 25 to 30 minutes. Drain; set lentils aside.
2 teaspoon ground cumin
1 teaspoon cayenne
1/4 teaspoon ground cinnamon
1 cup imported green olives, pitted, coarsely chopped
1/3 cup golden raisins (optional)
2 tablespoons all purpose flour
1 cup low-salt chicken broth (or vegetable broth)
1-2 teaspoons of honey
2 recipes, savory tart crust
Preheat oven to 350°F.
Combine 3 cups cold water, lentils, and 1/4 teaspoon salt in medium saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender, 25 to 30 minutes. Drain; set lentils aside.
Coat sweet potato, carrot, and turnips with a small amount of oil. Place on a baking sheet and cook for about 15 minutes, or until the veggies are tender.
While lentils and veggies are cooking, if you're making the pot pies the same day, you can make the pie crust.
Heat olive oil in large skillet over medium-high heat. Add onion and saute until it is almost tender, about 4 minutes. Add spices, olives, and raisins. Add roasted veggies and lentils and heat through. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Add honey if desired. Transfer filling to 9-inch-diameter deep-dish glass pie dish. At this point the filling can be put in the fridge for a day or so.
Heat oven to 375°F. Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 30 minutes.
Great Savory Tart Shell
From Smitten Kitchen, adapted from Le Pain Quotidien, also seen here
1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons butter, diced
1 egg
In a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together. This dough is rather tough but with a little elbow grease, it does come together nicely. (Dough can also be made in a food processor, or as the original recipe suggests, in a stand mixer, though I have not tested in in the latter.)
On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes. Proceed with a filling of your choice, no parbaking required.
Heat olive oil in large skillet over medium-high heat. Add onion and saute until it is almost tender, about 4 minutes. Add spices, olives, and raisins. Add roasted veggies and lentils and heat through. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Add honey if desired. Transfer filling to 9-inch-diameter deep-dish glass pie dish. At this point the filling can be put in the fridge for a day or so.
Heat oven to 375°F. Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 30 minutes.
Great Savory Tart Shell
From Smitten Kitchen, adapted from Le Pain Quotidien, also seen here
1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons butter, diced
1 egg
In a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together. This dough is rather tough but with a little elbow grease, it does come together nicely. (Dough can also be made in a food processor, or as the original recipe suggests, in a stand mixer, though I have not tested in in the latter.)
On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes. Proceed with a filling of your choice, no parbaking required.
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