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Pot pies!

Posted: October 28th, 2009 | Author: | Filed under: family dinner meals, meat | Comments Off on Pot pies!

in under the wire!  sorry there’s no pictures, i took some but i’m doing this at work (shhhh!) and the pictures are at home. i’ll see if i can add them in alter.

ok, we started off with these (from Apartment Therapy):

BOEHNER NOTES:  i used basil, and accidentally dumped it all into the cheese instead of saving some for the covering.  i left it in the freezer too long, so eleanor had a hard time getting the crumbles to stick.  and i planned to put bacon into the cheese mixture, but then i burned some of the precious precious bacon and didn’t have enough.

Goat Cheese Balls with Herbs, Pecans, & Bacon
makes 16-20

6 slices bacon
4 ounces goat cheese
4 ounces cream cheese (not whipped)
2 tablespoons chopped thyme or basil, divided
Cracked black pepper
1/4 cup pecans
Apple slices, to serve

Cut each piece of bacon in half. Place the bacon in a large skillet without overlapping the slices, and turn the heat on low. Cook on low for about 15 minutes, turning frequently, until the bacon is quite crispy. Remove to a paper towel-lined plate to drain. Pat the slices to remove excess grease.

While the bacon is cooking, whiz the goat cheese, cream cheese, 1 tablespoon of herbs, and a few turns of cracked black pepper in the food processor. Whiz until creamy and well-mixed, then form small balls, about the size of the tip of your thumb. Insert lollipop sticks. Put in the freezer for 20 minutes to firm up a little more. (Don’t let them freeze all the way; just help them firm up. You can also place them in the refrigerator for a longer period of time.)

Clean out the food processor. Crumble in the cooled bacon, the remaining tablespoon of herbs, and the pecans. Whiz until very fine and crumbly; it should be as fine as your food processor will make it.

Take the cheese balls out of the freezer and roll them in the bacon mixture, pressing it in with your fingers if it doesn’t immediately stick.

Place the balls in a container on their sides and refrigerate until serving. Serve on full rounds of sliced apple. These are delicious eaten together with apple; take a bite of one and then of the other.

Extra-bacon option: If you aren’t content to simply roll these in bacon, then fry an additional two strips of bacon and crumble them into the cheese mixture itself.

Chicken Pot Pies

BOEHNER NOTES: The original recipe came from Smitten Kitchen (link above), and her recipe is below.  I doubled this, and that was a mistake – I couldn’t do all individuals, so we did the casserole pan, and the single recipe would have filled that casserole pan, so if you really do four servings as her recipe says, they are going to be HUGE.  The dough is awesome, I didn’t change a thing.  I removed the peas, and instead used asparagus with iffy results.  I blanched them as I did the carrots and they were a little slimy.  next time, I would try throwing them in raw, and cook it for a little less time.  The dough is done at 30 – 45 minutes (though it can handle the whole hour), so I found the hour in the oven wasn’t completely necessary.  Also, I did individual circles of dough, which worked just fine and those only took about 20-25 minutes to bake.  Also Also, I cooked and diced the chicken the day before, and put together the dough and stuck it in the fridge.

Chicken Pot Pie
Adapted from Ina Garten

3 whole (6 split) chicken breasts, bone-in, skin-on (we used 2 whole/4 split large ones; worked fine)
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes (if you, like us, use Better than Bouillon, the exchange is 4 teaspoons)
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions (apparently, Birds Eye sells these; I’ve never found them and peeled fresh ones), blanched for 2 minutes (can do this with the carrots)
Glug of sherry (optional)
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks or 1/2 pound or 8 ounces) cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. (We did this a day in advance.)

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions, parsley and a glug of sherry, if you’re using it. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. (This can also be made a day or more in advance.)

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Shrimp & Andouille Pot Pie

BOEHNER NOTES: So I got myself into a bit of a pickle with this, in that I was just planning on doubling the dough from the chicken pot pie recipe and throwing it on top of this (again in the casserole pan).  What I did not think about until we got there, was how overcooked the shrimp would be.  So I ended up compromising by letting the filling the cool, throwing the shrimp in raw, then putting it in the oven for about 25 minutes.  Surprisingly, the shrimp were not overcooked, but, unsurprisingly, the dough was undercooked (i’ve made this once before, and paul and i actually made mini cornbread muffins which we placed on the top of the dish before putting it in the oven, a rather tasty alternative).  So you know, learning experience.  Also, commenters recommended additional spices, but I got a good andouille sausage and felt like that added all the heat and flavor needed.

  • 1 sheet frozen puff pastry (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
  • 1/2 cup heavy whipping cream
  • 2 tablespoons all purpose flour
  • 1 tablespoon butter
  • 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
  • 1/2 pound andouille sausage, cut into scant 1/2-inch cubes
  • 2 large garlic cloves, minced
  • 1/3 cup dry vermouth or dry white wine
  • 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
  • 1/4 teaspoon dried thyme
  • 1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
  • 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Preparation

Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD: Can be made 1 day ahead. Wrap airtight and store at room temperature.

Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille and garlic and sauté 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes.

Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.

Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.

WOO-HOO!


Lox and Bagels

Posted: October 16th, 2009 | Author: | Filed under: eat some chicken strips, family dinner meals, just for you, meat | 1 Comment »

Start with this bagel recipe that begins the night before.  The next day find a different recipe when you realize you’ve used the wrong yeast. Boil them for a minute.

Bake them and they’re done because it’s easy.

The smoked salmon smoked for about 5 hours. I brined it in 1 to 1 salt and brown sugar.  I thought it was too salty but no one else cared.  Next time I’ll only brine it for maybe 5 hours and double the brown sugar.

Serve with veggies and Four Loko premium caffeinated alcoholic beverage.

Turns out you can make cream cheese by draining plain yogurt.  It was soft.


Salmon and Cookies, Famdin 9/30/09

Posted: September 30th, 2009 | Author: | Filed under: family dinner meals, holy shit !1 | Tags: | Comments Off on Salmon and Cookies, Famdin 9/30/09

Here’s what you ate, butthurts:

Lime and Honey Glazed Salmon, with Basmati Rice and Broccoli(ni-not):
Follow the commenters’ suggestions and use Broccoli or Asparagus instead of Broccolini. Also, make sure you buy and prepare way too much salmon, otherwise it’s dumb. Increase any flavor-giving ingredient by 50-100%, because most people are pussies.

Mint Chocolate Chip Cookies + ice cream:
Again, follow the extra suggestions here. Add dark chocolate chips and definitely double the amount of peppermint extract. Whatever you do, don’t forget to:


FD 9/16/09

Posted: September 18th, 2009 | Author: | Filed under: family dinner meals | 2 Comments »

To continue the effort of chronicling: Tapas at the Hanson Wise house

Olives

Sauteed Baby Carrots: cut in half, saute covered in olive oil, salt, and pepper till starting to be soft, add ginger and garlic and more salt if needed and saute till browning and done

Figs halved, drizzled with balsamic, sprinkled with ground macadamia nuts

Apple Manchego salad: apples and manchego cheese cut into matchsticks, shallots thinly sliced: in equal parts, roast walnuts in the oven and then cut up and mix in, make dressing: olive oil, apple cider vinegar, salt and a bit o sugar.  Mix it up and serve!

Tortilla Patatas, served with toasts rubbed with garlic and tomatoes

Paella: I sortof combined these recipies: this one and this one except I added a little bit of chorizo and celery to the stuff you saute at the beginning.

Lemon Cornmeal Cake with Lemon Glaze and Blueberry Sauce: I am sure you can find a recipe for blueberry sauce, but I just mixed some frozen blueberries with sugar and a squeeze of lemon and a bit o water and boiled it a bit.


Tortilla Patatas

Posted: September 15th, 2009 | Author: | Filed under: family dinner meals | 1 Comment »

The only thing I know we’re eating still: Tortilla Patatas

I lived with a girl named Susana who was from Barcelona when I was in Italy.  She taught us this recipe and this is a copy of my journal from that time. It’s a delicious treat and very easy.  Let me know if you can’t read it – click on it for a bigger version.