Chicken Pot Pie & Cheddar Biscuits

Really, the chicken pot pie is just a vehicle for biscuits.

















I've been wanting to make biscuits or dumplings for DAYS. A week or so ago Jody made slow-cooked corned beef, and although I've never been a fan of corned beef I assured him I would try it. The pink colour put me off a bit, but it tasted all right - the trouble was, it tasted like meat that ought to be in a stew. We wanted to make stew with the leftovers but our week was far too busy and it didn't happen.

So tonight I was looking for something to make with the organic chicken thighs I'd picked up, and trolled around Everybody Likes Sandwiches, BusyCooks.About.com and AllRecipes.com.au. ELS lured me with talk of a chicken pot pie topped with cheddar-infused biscuits.

How thrilling to find a casserole dish that combined chicken with biscuits! How serendipitous! I have never attempted anything like it before, but isn't it reassuring to know that, if you follow the directions of someone who's done this before, it will (more or less) turn out? That's something I love about being in the kitchen - there's always a certain amount of risk, but more often than not, the reward is great.

In this case, the reward was biscuits and a healthy-tasting melange of vegetables and chicken. ELS's recipe has you use leftover chicken, and I agree that this would be ideal - as it added a lot of time onto my kitchen bumblings to cook the chicken. I let it cool while other things were cooking, and although it worked, this recipe is more suited to using up leftovers.

I often try to reword when I lift directions from someone else's blog, but in this case there wasn't much to change, so I hope I'm forgiven. ELS is run by a Vancouverite known as Kickpleat who is part cook, part graphic designer. Go on over to her site and poke around if you haven't already. There's a vegetarian rice bowl over there that's always welcome on my table.

Chicken Pot Pie with Cheddar Biscuits

Everybody Likes Sandwiches
Serves 2-4

1 small rutabaga, peeled & diced
2 T olive oil
1 onion, diced
1/4 t red chili flakes
4 cloves garlic, minced
2 stalks celery, diced
1/2 t dried thyme
1/2 t dried oregano
2 c mushrooms, halved or quartered
3 T flour
1 c mushroom broth
1 c frozen corn
2 c leftover chicken, chopped
salt & pepper

for biscuit topping:
2 c flour, plus more for work surface
2 1/4 t baking powder
3/4 t baking soda
salt & pepper
6 T cold butter, cut into small chunks
1/2 c yogurt
1/4 c milk
3/4 c shredded old cheddar cheese

1. In a medium sized saucepan, boil rutabaga until tender. Drain and set aside.

2. Meanwhile, add oil to heavy cast iron pot and saute onion, garlic and chili over medium heat until shiny. Add celery, thyme, oregano and mushrooms and saute until soft. Sprinkle vegetables with flour and stir until flour cooks, about 2 minutes. Stir in broth, add corn, rutabaga and chicken and simmer until broth thickens, stirring occasionally. Season with salt and pepper, if necessary.

3. Preheat oven to 450°. Make topping by whisking together flour, baking powder, baking soda, salt and pepper. Cut in butter with a pastry knife until mixture resembles coarse crumbs with some pea-sized lumps. Add yogurt, milk and cheese and stir until just combined. With floured hands, knead dough against the side of the bowl until the mixture holds together. If it’s sticky, knead in up to 1/4 cup more flour.

4. Drop small mounds of topping over chicken mixture and bake until brown, about 20 minutes. Remove from oven and let cool for 10 minutes before serving.

Julia's Notes:

As usual, I improvised. I forgot to pick up plain yogurt at the store but I have this awesome-tasting plain one swirled through with passionfruit - so I tried to avoid the fruity goodness when I scooped out a few tablespoons, telling myself that passionfruit and chicken was not a bad combination if my scooping wasn't precise. This is so unlike the old me, who would have fussed about not having the right ingredients.

Jody and I ate half of the dish, so my best guess is that this would serve 2-4 people, but it's the kind of dish you can stretch depending on how many veggies & the amount of chicken you use. Just be sure to keep the amount of liquid in mind. Speaking of liquid, I used chicken stock instead of mushroom, because it's what I had.

I had carrots so I boiled them with the same water once the rutabaga was done. (Here in Australia, it's called a swede!) I had mixed frozen peas & corn. And because I was starting from fresh, boneless-skinless thighs, I cooked them in the frypan first, then used the pan again - without washing all the goodness out of it - to saute the onions, garlic paste and red chilli flakes. I am so much less afraid of chilli flakes now! So, all in all, I used one pot to boil veggies, one large saucepan, one bowl to stir the biscuits, and a pyrex to hold the cooked chicken and, later, house the whole meal while it was in the oven. Not too many dishes, really. Though it does make me want to get one of those casserole dishes with a lid that can go from stovetop to oven.

Whew! It's been a bit of a rough start this week, and playing about in the kitchen - with biscuits to show for it - has done wonders for my mood. Also, I served tonight's meal with a New Zealand 2008 Sauvignon Blanc from Te Henga. Fruity, but a nice match for the lightly spiced chicken pot pie.

Green Beans and Saturdays

I woke up to the sound of rain, and the washing machine churning away on its delayed-start load. Fall has come to Sydney, and with it, a lot of rain and dark evenings.

I must admit, I've been looking forward to wearing boots and jumpers, so this weekend I will be putting away sundresses and shorts. Last night was cool enough to wear my vintage suede jacket down to the pub for a drink with workmates. Seated outside on Darling Harbour, we were treated to fireworks honouring Jazz weekend.

Too tired after the workweek to do more than boil up some ravioli and toss it with pesto, I put off my dinner plans until Saturday lunchtime rolled around. And since it was a lazy Saturday, it was closer to 3pm when I heated up the wok.

With precious little space for cookbooks, I often rely on the internet to find out what's for dinner. My favourites are listed in the "Kitchen Encounters" links - those foodie blogs I check each week - and are often just what I need to get myself out of a pasta rut. This week Luisa, aka The Wednesday Chef, was sharing a vegetarian Indian dish from Julie Sahni.

Bihari Green Beans Masala

2 tablespoons vegetable oil or light olive oil
2 tablespoons flaked or sliced almonds
1/2 cup finely chopped onion
3 large cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon red chili pepper flakes
3/4 teaspoon kosher salt
3/4 cup coconut milk
3/4 pound green beans, trimmed and cut into 1-inch pieces
1 teaspoon lime juice
2 tablespoons chopped cilantro

1. Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish.

2. Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes.

3. Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes.

4. Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. Serve with plain cooked rice or roti flatbread.

Julia's notes:

I used flaked almonds and they were lovely. I think any pre-chopped almonds would work. Their toasted, buttery crunch really makes this dish. I admit I forgot to add the lime - it will brighten this up. The green beans were quite crispy as I didn't let them cook for long, and I like them that way, but you may prefer softer veggies. Jody made the rice and added flaked coconut while it was cooking. We had very little left, so I also toasted some naan.


Flavourful onions and spices

I was nervous about the chili flakes but it wasn't overly spicy, though I did cheat and use the garlic paste I had in the fridge. These two are the flavours you can adjust for heat. I can only stand mild to medium, and the ratio here was good for me. Adjust as you like - just taste as you go!


Stir in the beans and coconut milk

Luisa has some lovely photos on her blog and while mine aren't as sophisticated, you can see that it's an easy dish to plate up and it will look fantastic, even from an amateur cook.


Plate it up and enjoy!

No Burnt Pizza Here

There are good weeks and bad weeks in my kitchen. The bad weeks are when I manage to burn frozen pizza or add bad milk to my eggs, and then I throw up my hands and declare it take-out night.

But this has been a good week in the kitchen. Sunday I baked cookies AND brownies, and although I burnt my finger it is healing well (darn those metal bowls sitting too close to the gas element). Earlier this week we had stir fry & cous cous. Last night was the simple but tasty salad, bakery rolls and barbecued sausage. Lunch was mock greek salad. And tonight? Oh yes. Tonight was the fabulously rustic and soon-to-be-repeated Chicken Thighs in Riesling.

One of my new favourite food blogs is Everybody Likes Sandwiches, which has recently migrated from a blog site to its own domain (the Vancouver-based foodie is also a graphic designer). There's much more to love there than sandwiches, and while poking around the site's newly created category search, I discovered what seemed to be the perfect culinary end to my week. So last night I scurried to the grocery store to pick up the ingredients, none of which are obscure - you might even have them in your fridge or cupboard right now.

Chicken Thighs in Riesling
Adapted from Gourmet
and Everybody Likes Sandwiches

1/2 red bell pepper, chopped
2 tsp garlic paste or 2 cloves, chopped
1 t oregano
juice of 1/2 a lemon
1/2 t ground cumin
4-6 skinless chicken thighs
(even easier if they're boneless)
salt & pepper
1 T olive oil

1 T butter
4 large shallots, roughly chopped
4 medium carrots, cut into 1 inch long rounds
1/2 – 3/4 c riesling
4 potatoes, cut into large chunks
1/4 - 1/3 c heavy cream
juice of 1/2 a lemon

1. Rinse and pat dry chicken thighs, using paper towel. Prepare a dish with the garlic, bell pepper, oregano, cumin and lemon juice. The lemon is key for moisture and zing! Stir to coat and allow 30 minutes to marinade.

2. Heat olive oil over med-high heat in a wide saucepan or pot, then add chicken and marinade. Brown chicken on all sides. Remove from pan and set aside.

3. Heat butter and saute shallots and carrots for about 10 minutes, then add the chicken. Pour riesling overtop and cover. Cook over med-low heat until chicken is cooked through and carrots are tender, about 30 minutes. Get the potatoes ready while you're waiting.

4. In a separate pot, cook potatoes in boiling water until just tender. Drain and add to the main dish once chicken is cooked. Add heavy cream and squeeze in lemon juice, then stir gently to combine.

If you have boneless skinless thighs this recipe is even easier, and I got six fresh ones from my deli for just over $5. No photos this time because chicken, potatoes & carrots are not particularly photogenic. This meal doesn't look like much, but it is delicious.


After dinner, Jody complimented me on a successful meal, and then commented on the lighting. "You're funny, turning out the lights because the halogens are too bright."

"I didn't do it to be funny, I did it to be romantical!"

"Oh, that's right - you have nice candles on the table."

That's a good week right there, folks. Enjoy your weekend.

Salmon Spread

A few weeks ago I saw a chef on TV who pulled together this appetizer, and it looked so easy I didn't even write down the ingredients at the time, but I did pay attention. He made it with barbecued trout, but as I bought two huge slabs of salmon the other night for dinner and we didn't eat it all, I thought it was the perfect time to give this recipe a go. I think salmon or trout would work best here, and pan-fried or BBQ'd to get that nice smoky taste.

Ingredients

3/4 to 1 C fish, cooked and cooled
1 1/2 C creme fraiche or greek yogurt
1 C sour cream
1 to 2 tablespoons baby capers
1 tablespoon chopped dill
Salt & pepper to taste
1/4 lemon

Method

1. Flake the cooled fish, taking care to remove any bones. Set aside.
2. Mix together creme fraiche and sour cream until it is smooth and thick.
3. Chop dill (or use 2 tsp squeezable dill) and add to cream mixture.
4. Stir fish evenly into the mixture.
5. Drain capers and add to the spread.
5. Add freshly cracked pepper and salt, and finish with a squeeze of lemon.
6. Serve on lightly toasted bread, such as sourdough or Tuscan.

Hokkein with Beef & Broccoli

Quick & easy dinner!



Ingredients:
Beef strips or sliced chicken
Broccoli and mushrooms, or whatever veggies you have on hand
Hokkein noodles
Oyster sauce, teriyaki and soy sauce

1. Set water to boil in a kettle, and prepare a heatproof dish with a lid (or just use a heatproof bowl and a plate large enough to cover it) on the counter. Place fresh hokkein noodles in the dish.

2. Set a wok or large frying pan on the stove and preheat. Add about two tablespoons each of teriyaki and oyster sauce, quickly followed by sliced beef or chicken. Seal the meat, then add mushrooms. The noodles should soak up any remaining moisture, so don't worry about draining the wok after the meat has browned. Saute meat (and mushroom slices, if using) for approximately five minutes.

3. Once the kettle has boiled, pour water over hokkein noodles until they are covered. Add lid and cook for three minutes.

4. Add broccoli and/or bell peppers to wok, adding more teriyaki and/or soy sauce as needed to maintain moisture in the pan.

5. Once the hokkein noodles have finished cooking, drain them, then add to the wok and stir through.

This is a very loose recipe - I just start with a combination of sauces, add meat & veggies, and finish with hokkein. I like the thick noodles. They take on the flavour of the sauces and are so quick to cook - plus, they don't stick together like glass noodles. I use "Fantastic" fresh noodles. This dish also makes great leftovers - but be careful not to overcook the broccoli the first time around. I recommend a quick pan fry rather than microwaving, if you can, to reheat. Yummy!

Soft Cocoa Cookies with White Chocolate

1/2 cup butter
1 cup firmly packed brown sugar
1 egg
1/4 tsp salt
1 tsp vanilla
1 1/3 cups flour
1/2 cup cocoa
1 Tbsp baking powder
2/3 cup milk
2/3 cup white chocolate

1. Preheat oven to 375
2. Cream butter and sugar. beat in egg, salt and vanilla
3. Combine flour, cocoa and b powder in a separate bowl
4. Add dry ingredients alternately with milk to the creamed mixture
5. When smooth stir in white chocolate chunks
6. Drop spoonfuls of batter onto baking sheet and bake approx 10 min

Makes about 30 cookies. Enjoy!

This recipe courtesy of my aunt.

The Making of Glass Noodles with Crab

Spurred on yet again by the fabulous Luisa of Wednesday Chef, I made a special trip to the grocery store to collect ingredients for Charles Phan's Glass Noodles with Crab. I needed something different. Something easy. Something good. This hit all three points, and it was quick to boot. In thirty minutes, including a little kitchen cleanup, I had dinner on the table.

Glass Noodles with Crab
Serves 2 very hungry people or 3 to 4 regular eaters

2 packages (100 grams each) thin glass (mung bean thread) noodles
2 tablespoons neutral oil, like corn or canola
1 tablespoon minced garlic (I used paste!)
1/4 cup trimmed and minced scallions
1 cup crab meat, free of shell (or 2 tins)
1 1/2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
Fresh cilantro for garnish

1. Cover noodles in room temperature water for about 15 minutes. Drain.

2. Put oil in a wok or large skillet, and turn heat to high. A minute later, add garlic and half the scallions and, almost immediately, the noodles and crab. Toss, and stir to mix the ingredients.

3. Add the sauces, taste, and adjust seasoning as necessary. Toss with sesame oil and remaining scallions. Garnish, and serve.

Here's how it went:
Once my ingredients were assembled, I unwrapped and de-stringed the glass noodles. The two bundles fit in my square Pyrex, so I covered them with room temperature water and let them sit for 15 minutes. There has been some discussion of how to soak the glass noodles (otherwise known as Vermicelli rice noodles or mung bean thread noodles). Cold water has been suggested for up to one hour, and warm water has been nixed as it makes the noodles too mushy. Fifteen minutes at room temp worked for me - the noodles became transparent and chewy when I tried one. My package also suggested I tear the noodles into a more convenient length, which I could do easily with my hands by this point.

While the noodles were soaking I chopped up the scallions (you can see them perched on the tinned crab in the photo). It only took two medium-sized ones to make up a quarter cup. I drained the crab meat and was surprised to find it was shredded, rather than in chunks. At $4 per tin, though, it was the priciest part of my meal - and overall it was still very inexpensive. (Two packets of noodles at 67 cents each and less than a dollar's worth of scallions. The sesame oil, fish sauce and oyster sauce were each just under $3. I had dark soy sauce already, which is partly why my finished dish looks different from Luisa's.)

With vegetable oil heated, I dumped in the drained noodles. Don't do it in a big clump like I did - you'll end up with a web of noodles all stuck together at the bottom of the pan. Trying to compensate, I tossed the noodles, garlic and scallions quickly to try and coat everything with oil. The crab was next, followed by the sauces. I admit I didn't measure per se, but this dish is quite forgiving. I eyeballed as I poured and stuck as close to a tablespoon of each as I could while trying not to let it overcook. Needless to say I made quite a mess.

Rather than top with cilantro, I simply split the noodles into two bowls and added pretty chopsticks. Jody and I dug in. I don't know how this would serve more than two adults unless it was as a side dish. It was so tasty, and not too fishy - I have never bought fish or oyster sauce before, but the ratio here was a good one, despite my haphazard splashes into the pan. I think next time I might add some capsicum/bell peppers, but this was so simple and good - and I will definitely make it again.


I took more photos, but these are it for now. Turns out my iPhoto has somehow been corrupted; it isn't due to the Snow Leopard upgrade.

Banana Bread with Stuff!

2 C flour
1 C sugar
2 tsp baking powder
1/4 tsp salt
2 eggs
1 C mashed ripe bananas (about 3 medium)
1/3 C vegetable oil
1/4 C milk
1/4 - 1/3 C walnuts or Craisins
1/4 - 1/3 C chocolate chips

Preheat oven to 350 degrees fahrenheit.
In one bowl, combine flour, sugar, baking powder and salt.
In a second bowl, mash bananas and add the eggs, oil and milk. You can add a little vanilla if you like but it's not needed.

Once each bowl of ingredients has been blended, add small amounts of the dry mixture to the wet, stirring as you go. A mixer will be overkill here - you want things moist, with the flour just blended in. Add 'stuff' and stir gently. Pour into greased 9x5 loaf pan. Place on lower rack of oven (top will rise and crack - mine gets quite brown). Bake 55 mins or until toothpick comes out clean (or covered in melty chocolate!) Cool for a few minutes in the pan before removing loaf to wire rack.

Kraft calls this Chocolate Chunk Banana Bread. I usually throw brown bananas in my freezer, and thaw before use. Ideally, use a mixture of fresh and thawed bananas. If you use much more than 1 cup, the texture isn't as nice.

It is important to mix the wet and dry separately, and then mix them together - but not too much, before you add the 'stuff.' Too gloopy and it is overmixed. This really does take 50-55 mins to bake, but I have successfully made this recipe into muffins if you need it to go faster.

I like to do toasted walnuts and dark chocolate - crumbed walnuts don't work as well as chopped. My other usual is White chocolate or dark chocolate with Craisins. I've been thinking of trying crystallized ginger and dark chocolate. What can you come up with?

The Wednesday Chef - Ginger Mo' Cake

Mmmmm. I'm pretty sure the mo' is for more, not molasses.
Luisa, aka Wednesday Chef, plucks recipes from the depths of a cookbook or the back page of a newspaper and brings them to life with photos, prose, and the voice of good taste.

If you like to be in the kitchen, and you haven't checked out Luisa's blog, get on over there. Not only must she be a phenomenal baker and cook, she is a gifted blogger, one who celebrates the quiet joys of the kitchen with her words and pictures. This lady can make you crave things... beautiful, bountiful cakes, spicy winter soups, simply made dinners with sumptuous ingredients.

The Dark Molasses Ginger Cake is my third Wednesday Chef-chosen recipe. Previously, I've tried Melissa Clark's Roasted Broccoli & Shrimp and - twice - the rich, homestyle Yogurt-Rubbed Chicken with Roasted Red Peppers, courtesy Liz Pearson.

Luisa always notes where the recipes come from, and often includes some family or friend anecdote. In the case of today's gingerbread cake, it's a recipe from Edna Lewis, renowned for keeping old-fashioned Southern cooking alive.

Now, I didn't have a cake pan (still getting set up!) so I used an 8X8 glass Pyrex - and I'm about to test the results. Here's a photo :




I've made a pot of tea and squirted out some whip-in-a-can (since we don't have an electric mixer yet, no chance of freshly whipped cream). I'll ask Jody for the verdict: "Yummy!"