Leftovers, minus the boredom

Frankly, I hesitate of leftovers.

To wit:

Howie (standing at open fridge): "There's nothing to consume."

Izabela: "Look in the fridge."

Howie: "I am. There's absolutely nothing in here."

Izabela: "Don't start that once again. There's the chicken from the other day, the pasta from Monday. Look in the containers."

Howie: "I don't want to open any containers."

Izabela: "Then, do not consume."

Howie (sigh): "OK.".

That's pretty much verbatim. Due to the fact that I have the conversation with my spouse numerous times a week, I know. You'll be hard pushed to get me to inspect under the lid if something is being saved in the refrigerator in a container or enshrouded in crinkly plastic wrap. Who understands exactly what smells or tiny danger awaits?

Yes, I am a little insane about food that was on the other day's menu. That's why I've never ever been among those people who excitedly wait for the post-Thanksgiving leftover engorgement. Conserve the turkey and cranberry sauce sandwiches for another person.

But there are things you can do with all those leftovers that mask the fact that they have actually been aging in your refrigerator. They're delicious, too, if you don't inform me exactly what they are. My favorite: the casserole.

I've been consuming pot pie since I was old adequate to get a Swanson's-- introduced in 1951-- out of the supermarket freezer. I think it's the mix of the crust and gooey filling. It's become the supreme convenience food.

There are a variety of dishes for pot pies online and in well respected books: Cooks.com, Fannie Farmer, "The Joy of Cooking," "James Beards American Cookery" and "American Home Cooking," to call numerous worth an appearance.

I wished to try a brand-new one, from a trusted source: the Culinary Institute of America (CIA), the place where a number of the best American chefs get their education. Their latest book is "One Dish Meals: Flavorful Single-Dish meals from the World's Premier Culinary College." The dish is for chicken pot pie, but substituting turkey will be simply as great.

Do not be fooled by the "one-dish" moniker. This is no Rachael Ray 30-minute deal-- it took me and Izabela 2 hours to make ours, not including the crust-- cooking time alone has to do with 45 minutes.

The crust can take no time at all at all if it's shop bought or it can set you back a minimum of an hour in the refrigerator if it's homemade. I wanted to buy those easy bake biscuits, and, Izabela, well, let's just say she did not approve.

Izabela asked incredulously. "The dough dish I utilize is simple.

original site We made the crust.

Izabela has adapted a Julia Child dish for dough that she constantly uses and is actually simple. The important thing to understand about making your very own is that it has to be chilled prior to handling-- there is a lot of butter in the dish. Chilling allows the dough to firm up in order to be rolled more quickly.

The goal is a flaky, delicate, crispy crust. You'll have a chewy and hard crust.

When you're ready to begin shaping the dough, ensure you have the rolling pin ready: Try asking your 18-month-old kid exactly what he finished with "the round wooden thing" while the ball of dough sits on the counter, getting softer and softer. We used a bottle to present our dough. Time is of the essence: Fast equates to flaky.

Since it looked basic adequate and because of the CIA's reputation, I selected the recipe. Izabela, on the other hand, was skeptical. She was won over.

There are 2 things about the recipe to be knowledgeable about. First, when melting the butter, the CIA says heat "up until it shimmers." We had no idea what that means and Izabela has actually never seen the word utilized that method. What you're trying to find is the butter to obtain frothy, white with small bubbles. That's how you understand it's melted. You can sparkle all you want while waiting.

As a neophyte, the other problem I had with the recipe was the stir "until thick" command. How thick? They do not explain. At some time in the 15 minutes of stirring you will see the sauce gets thicker, sort of like comparing water and oil. By the time 15 minutes passed, the mixture wasn't much thicker than that. If it gets pasty then you've most likely used too much flour or insufficient liquid.

The terrific aspect of making this dish is that you're making pie. In handling my food neuroses, pie is a fantastic leveler. If it's a tasty pie made from leftovers, even.


Chicken Pot Pie.

From The Culinary Institute of America's "One Dish Meals: Flavorful Single-Dish meals from the World's Premier Culinary College.".

Makes 4 to 6 Servings.

3 tablespoons butter or veggie oil.

1 1/2 cups diced yellow onion.

2 teaspoons minced garlic.

3 tablespoons flour.

3 cups chicken broth.

salt as required.

freshly ground black pepper as needed.

1 cup diced carrot.

1 cup diced celery.

2 cups diced red or Yukon gold potato.


4 cups diced prepared chicken meat (or replace turkey).

1 cup green peas, defrosted if frozen.

2 tablespoons chopped flat leaf (Italian) parsley.

2 (9-inch prepared pie crusts or puff pastry sheets.

Include the onion and sauté, stirring frequently up until tender, 10 to 12 minutes. Add the flour and cook, stirring constantly, until pasty and thick, about 2 minutes. Bring to a boil and them instantly lower the heat to low and simmer, stirring often, up until thick, about 15 minutes.

Add the potato, carrot, and celery and simmer till the veggies are tender, about 20 minutes. Include the chicken and peas and get rid of from the heat.

Cut pie crust or puff pastry dough to the approximate size and shape and cover the filling. Cut vents in the crust and press the edges of the dough onto the baking dish or crocks to seal.

5. Bake the casserole up until the pie crust or puff pastry is flaky and golden, about 45 minutes for a large casserole and 25 minutes for individual crocks. Serve right away.

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