Placatingly Poignant Pot Pie

One of those simple comfort foods that has all the necessary components. Gravy and butter, the rest is just filler if you ask me. A simple crust would suffice for most but for those truly discerning individuals nothing less than a puff pastry crust will do for their pot pie. So with no expense spared I give you the ultimate chicken pot pie. Simple in its makeup yet confoundingly delicious.

Yield: One 9'' Pie Pan

Ingredients:

• 1 lb Chicken Breasts
• 1lb Puff Pastry (Recipe Here)
• 1/2 Cup Frozen Peas
• 1/2 Large Onion (Diced)
• 2 Celery Stocks
• 1 Carrot
• 1 Parsnip
• 1/3 Cup Flour
• 2/3 Cup Milk
• 1 tbsp. Celery Salt
• 2 tsp Black Pepper
• 2 tbsp. Butter
• 2 1/4 Cup Chicken Stock

Recipe:

Dice the onion, and chop the celery, carrot, and parsnip. Be sure to peel the parsnip and carrot before chopping.

Place the chicken, celery, carrot, and parsnip in a pan along with 1/2 cup chicken stock. Cover and boil on med heat for 15min. Turn the chicken over about half way through. Once cooled, dice the chicken.

Sauté the onion in butter in a sauce pan.

Cook until translucent.

Add in the pepper, celery salt, and flour. Quickly stir until incorporated.

Slowly add the milk and remaining 1 3/4 cup chicken stock, stir until everything is mixed.

Continue stirring until mixture begin to thicken. Remove from heat.

Combine the sauce and veggie/chicken mixture.

Roll out half of the puff pastry to about 14'' round.

Gently press into the bottom of the pie pan. Press against the pan edges, trim and discard the excess.

Place the filling in the bottom of the pan just below the pan edge. There will be excess filling.

Repeat the process of rolling second half of the puff pastry to 14'' and lay over the top of the filling. Press the edges together, trim and discard the excess. Poke a few holes in the top crust.

Bake at 425F for 25-30min or until golden brown.

Dig in and enjoy the goodness! Never you mind how much butter there is.

Bodacious Bread Pudding

What's more comforting than bread pudding. I mean it's got carbs, eggs, cream, and best of all alcohol. I'd gladly buy a drink for the genius who figured if each of these were good on their own then together they'd be amazing; a true iconoclast proving once and for all that you indeed cannot have too much of a good thing. I digress though and leave you with the most amazing bread pudding I've even had across the seven seas (it's got rum...eh eh funny right?) Ok, I'm done....go pig out.

Yield: One 9x13 baking dish

Ingredients:

Bread Pudding:

• 1 Brioche Bread Loaf (14oz, any more and it will be dry)
• 1/4 Cup Grand Marnier
• 1/4 Cup Orange Juice
• 2 Cup Milk
• 2 Cup Heavy Whipping Cream
• 4 Eggs
• 2 Egg Yolks
• 1 Cup Sugar
• 1/2 tsp Salt
• 1 tsp Vanilla Extract
• 2 tsp Cinnamon

Rum Sauce:

• 1 Cup Heavy Whipping Cream
• 1/2 Cup Sugar
• 1/4 Dark Rum
• 2 tbsp Butter

Recipe:

Bread Pudding:

Combine the milk and heavy whipping cream in a sauce pot. Scald the mixture (heat until just starting to bubble).

While waiting for the milk, whisk together the eggs, sugar, vanilla, and salt.

Whisk in the scalded milk slowly.

Next add in the orange juice, Grand Marnier, and cinnamon.

Butter the baking dish, break up the bread and line the bottom.

Slowly pour the custard over the bread ensuring that the top pieces get some custard (stir custard while pouring to prevent settling of the cinnamon). Let this sit for 30min.

While the bread pudding is soaking start on the rum sauce. In a sauce pan on med-low heat melt the butter.

Add in the cream and sugar.

Continue to stir until the sugar is dissolved. Remove from heat then add in the rum.

Bake the bread pudding at 300F for 45min. Then remove and let cool slightly.

Pour the rum sauce over the bread pudding. Note: The sauce will pool on the top and look like a lot but once you start serving it will distribute nicely.

Serve it up while it's still warm, I recommend pouring some rum over the top of each serving mmm.......

Loquaciously Lemon Basil Cupcakes

It may not be Spring time yet but who doesn't like a little refreshment, and what's more refreshing than lemons and basil? Throw it all in a cupcake and I'd say the health/refreshing/personal enrichment qualities almost make this healthy and worth breaking any diet. I swear I won't tell your Yoga instructor.

Yield: 12 cupcakes

Ingredients:

Cupcake:

• 125 Grams Flour (Roughly 1 Cup)    
• 150 Grams Granulated White Sugar (Roughly 3/4 Cup)
• 1 tsp Baking Powder
• 1/2 Cup Salted Butter (1 stick or 8 tablespoons)
• 1 Large Egg
• 25-28g Fresh Basil Leaves
• 1/2 Cup Milk
• 3 tbsp Lemon Juice

Frosting:

• 3 1/4 Cups Powdered Sugar
• 1/4 Cup Fresh Lemon Juice
• 1/4 Cup Salted Butter (1/2 stick or 4 tablespoons)

Recipe:

Sift together the flour, and baking powder.

In a food processor blend together the butter and basil.

Pulse until the basil is chopped finely and incorporated.

Place in the microwave and heat until the butter is melted, 20-25sec. Remove the blade FIRST! Strain out the basil chunks.

Place your bowl in the freezer just until the butter/basil liquid hardens back up. Beat the butter and white sugar together with a mixer until creamy.

Add the egg, milk, and lemon juice. Slowly add the dry ingredients until just fully incorporated. Fill your cupcake liners about 3/4 full (I wanted bigger ones so I went a little fuller hehe)

Bake at 350F for 21-22min or until lightly browned.

While cooling down, make the frosting.
Frosting:

Add the lemon juice to the powdered sugar FIRST and mix until incorporated. Next, add the butter and mix until the frosting is smooth and creamy.

Frost up your cupcakes and enjoy! :)

Mattar Paneer....That Matters!

Why wait in endless lines for an Indian food buffet when you can quickly whip up this.......who am I kidding Indian food takes forever!!!! It may be a small eternity but I guarantee that it is well worth it. This particular dish may not have any meat in it, but you will hardly notice as there is an army of flavors waging a Jihad on your taste buds. So sit back and relax...literally.

Yield: ~2 Liters

Ingredients:

• 1 Bag Peas (14oz)
• (6) Large Tomatoes
• 1lb Paneer
• (6) tbsp Oil
• 1 tbsp Ground Cumin
• (6) Bay Leaves
• 1in Stick Cinnamon
• Ginger (~2in piece or 2oz)
• 1 Bulb Garlic (peeled)
• (2) tbsp Ground Coriander
• 1 tbsp Turmeric
• 1 tbsp Chili Powder
• 1 tbsp Paprika
• Salt
• Cornstarch (if required)

Additional:

• Sufficient oil for deep frying

Recipe:

Cube the paneer, and peel the garlic.

Blend up the tomatoes, garlic, and ginger in a food processor or blender.

Heat the oil and throw in the cumin, bay leaves, and cinnamon. Stir for a few minutes until aromatic.

Add the tomato blend, chili powder, paprika, turmeric, and coriander. Bring to low boil, then turn down heat and simmer until volume is reduced to a little more than half (~1-1.5hrs).

Add sufficient oil to a pot to deep fry the paneer. Heat oil and fry in small batches until lightly browned.

Set aside the paneer for later.

Once reduced to a little more than half, add in the peas and paneer. Continue to simmer until the peas are soft (additional 15-20min). At this point the Mattar should be thick enough on its own but if needed add cornstarch mixed with water until thickened to a desirable level. Salt to taste.

Bam-Basiled Three Cup Chicken

Think basil is only for pasta and red sauce? Think again, throw it in just about anything and I'll probably eat it, mix it with some chicken...now we're talking! Sick of Chinese take out? Now you'll have the Chinese ordering take out from you!

Yield: Serving for 3-4

Ingredients:

• 1 lb Chicken Thighs
• 1 Package Thai Basil Leaves
• 1 Bulb Garlic
• ~1.5 oz Ginger
• 4 tbsp Peanut Oil
• 2 tbsp Sesame Oil
• 5 tbsp Soy Sauce
• 3 tbsp Rice Wine
• 2 tbsp Sugar
• 2 tbsp Vinegar
• 1 tbsp Baking Soda
• White Pepper

Recipe:

Cube the chicken and throw in the baking soda. Mix well together and let sit for 10min. Wash the chicken well after tenderizing and pat dry.

While the chicken is tenderizing slice the garlic, ginger and pluck the basil leaves from the stems.

Heat the peanut oil on medium heat and throw in the garlic and ginger. Stir around for a few minutes until aromatic.

Throw in the chicken and stir around for a minute or t.

Next add the sesame oil, soy sauce, vinegar, rice wine and sugar.

Simmer for 10min. Add some white pepper, you can adjust to taste later as well.

Add in the basil leaves in a small bunch, let cook down then add the rest and repeat.

 Let sauce caramelize and chicken brown up.

Remove ginger and serve hot, add additional white pepper if desired.