Thursday, August 23, 2012

Cooking Successes

I absolutely love this recipe for Pot Pie from Real Simple magazine. I switch up what I put in it, and this week that meant using pork instead of chicken, and cauliflower instead of peas. It's seriously SO good. The wine makes it awesome.

Chicken and Vegetable Potpie

Chicken and Vegetable Pot Pie Maria Robledo
Serves 6
Hands-on Time: 35m
Total Time: 1hr 10m
Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 4 carrots, diced
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups 1 percent milk
  • 1 10-ounce package frozen peas
  • 1 tablespoon fresh thyme
  • kosher salt and black pepper
  • 1 9-inch store-bought piecrust, thawed if frozen
Directions
1. Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
3. Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.
4. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes. 


Also, this is sooooo good if you like rich dark chocolate. Also from Real Simple

Flourless Chocolate Cake

Flourless Chocolate Cake José Picayo
Serves 10
Hands-on Time: 20m
Total Time: 2hr 00m
Ingredients
  • 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
  • 1/4 cup unsweetened cocoa powder, plus more for the pan
  • 1 1/4 cups heavy cream
  • 8 ounces bittersweet chocolate, chopped
  • 5 large eggs
  • 1 cup granulated sugar
  • 1/2 cup crème fraîche or sour cream
  • 1/4 cup confectioners’ sugar, plus more for dusting
Directions
1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.
Tip
The cake can be baked up to 2 days in advance; refrigerate covered. Before serving, bring the cake to room temperature, dust it with the confectioners’ sugar, and whip the cream.

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