I managed to squeeze a couple containers of corn chowder into my freezer. This will make an easy dinner down the road. Unfortunately, after reading the list for this weeks pick-up I realize either
1. I need another freezer or
2. I better get cooking!
Week 9 pick-up:
Turkey drumstick, wing and back
1 quart frozen snow peas
1 pint frozen sweet corn
3# turnips
1 quart canned peaches
1 pint frozen blackberries
1 pint frozen blueberries
2 acorn squash (I actually got what looks like 1 quart frozen cantaloupe)
1 candy onion
1 head napa cabbage
1 8oz piece smoked gouda cheese (was not in my bag...will get next time)
I have a few recipes in my arsenal for pot-pie. One is from Thomas Keller's "Ad Hoc at Home", and while delicious, it will use every pot in your kitchen. Also, I was in no mood for making my own pie crust. So, I went with the second best that I had...from an old Plain Dealer recipe. Who doesn't love puff pastry?!
Pot Pie
4 cups cooked diced turkey or chicken
2 Tbsp olive oil
1 Tbps chopped garlic
1 Tbsp chopped shallot
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped green beans
1/4 cup chopped onions
1/4 cup corn
1/4 cup chopped snow peas
2 1/2 cups chicken stock
1/4 cup plus 3 Tbsp heavy cream, divided use
2 Tbsp unsalted butter
1/4 cup roux
1 Tbsp chopped rosemary and thyme
1 sheet frozen puff pastry
1 egg
Preheat oven to 350 degrees
For the roux:
Combine equal parts butter and flour in a small saute pan and cook over medium heat until bubbling, golden and any raw flavor is gone.
Heat a medium sized pot over medium high heat and coat the pan with olive oil. Add garlic, shallots, celery and carrots. Stir 1-2 minutes. Add green beans and onions. Season with salt and pepper. Add corn and snow peas. Stir a few more minutes.
Pour chicken stock and 1/4 cup heavy cream into the vegetable mixture. Add 2 Tbsp unsalted butter. Stir 2 minutes. Add the chicken and bring to a boil. Mix in the prepared roux; stir until thickened.
Pour chicken mixture into a 8 by 11 or 9 by 9 baking dish. (You could also use four small baking dishes for individual pies). Cover with the puff pastry. Using a fork, poke a few holes in the pastry. Brush egg wash over the top and place in preheated oven. Bake until crust is golden brown.
This was all kinds of delicious. Will definitely make again. God knows I have enough veggies in my freezer to make several more.
The napa cabbage was again grilled and served with Ina Garten's mustard marinated flank steak (which also uses 1/3 cup of shallots - I'm no longer drowning in them, yay!). Olive oil, salt, pepper, grill. Done.
Since we also had three pounds(!) of turnips to use, some were sliced and roasted (as in fool the kids with "French fries" again).
It didn't work this time, but George and I enjoyed them.
Speaking of Turnips...still had two more pounds to use. Google (and Anne Burrell) save the day again.
Turnip Gratin:
2 cups heavy cream
3 cloves garlic, smashed
1 bundle fresh thyme
pinch of cayenne
kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin with a mandoline
1 and 1/2 cups grated parmesan
No, this is not a healthy way to eat your turnips. I've had enough of roasted turnips, etc. And it's stupid cold here, so I'll have my Gratin and eat it, too.
Preheat oven to 375 F
Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 minutes.
Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
Cover the dish with foil. Place on a baking sheet and bake in the preheated oven for 35-40 minutes. Remove the foil and bake for another 20 minutes, until golden.
Let rest for 10 minutes before serving.
It looks delicious because it was. Will not be stepping on a scale anytime soon.
The peaches were devoured quickly by thebottomless pits children. And many of the berries were used in my new favorite breakfast/dessert: greek yogurt, lemon curd and berries. Best way to start, and end, your day.
So the freezer continues to burst at its seams:
2# brewers grain mix
2# sauerkraut
pizza dough
turtle beans
adzuki beans
1 1/2 pints frozen corn
2 quarts frozen tomatoes
frozen cantaloupe
1 pint frozen blackberries
1 quart frozen strawberries
a little less than 1 quart frozen green beans
a little less than 1 quart frozen snow peas
Speaking of Turnips...still had two more pounds to use. Google (and Anne Burrell) save the day again.
Turnip Gratin:
2 cups heavy cream
3 cloves garlic, smashed
1 bundle fresh thyme
pinch of cayenne
kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin with a mandoline
1 and 1/2 cups grated parmesan
No, this is not a healthy way to eat your turnips. I've had enough of roasted turnips, etc. And it's stupid cold here, so I'll have my Gratin and eat it, too.
Preheat oven to 375 F
Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 minutes.
Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
Cover the dish with foil. Place on a baking sheet and bake in the preheated oven for 35-40 minutes. Remove the foil and bake for another 20 minutes, until golden.
Let rest for 10 minutes before serving.
It looks delicious because it was. Will not be stepping on a scale anytime soon.
The peaches were devoured quickly by the
So the freezer continues to burst at its seams:
2# brewers grain mix
2# sauerkraut
pizza dough
turtle beans
adzuki beans
1 1/2 pints frozen corn
2 quarts frozen tomatoes
frozen cantaloupe
1 pint frozen blackberries
1 quart frozen strawberries
a little less than 1 quart frozen green beans
a little less than 1 quart frozen snow peas
