i got the book prime time emeril from barnes & noble for only $2! he has a lot of different recipes and some nice stories about them. the recipes range from the basics (how to make various kinds of stocks, sauces, doughs) to some more complicated stuff (like “fried crawfish salad with mirliton relish and creole remoulade”). i like that there are lots of recipes and all kinds, and his personal touches make it more interesting and funny.
2 1/4 cups bleached all-purpose flour
1 tsp salt
10 tbsp (1 1/4 sticks) cold unsalted butter, cut into thin slices
4-6 tbsp ice water
3 large carrots
3 celery ribs
2 medium yellow onions
1 3.5 lb. chicken
2 bay leaves
1/2 tsp whole black peppercorns
1 cup fresh or thawed frozen peas
4 tbsp (1/2 stick) unsalted butter
1/2 pound shiitake mushrooms, stemmed, wiped clean, and finely sliced
2 tsp chopped garlic
2 tsp emeril’s original essence or creole seasoning
1/4 cup bleached all-purpose flour
1/4 cup white wine
1/3 cup heavy cream
2 tbsp chopped fresh flat-leaf parsley
1 tsp salt
1/4 tsp freshly ground black pepper
1 large egg beaten with 1 tbsp water, for glaze
1. coarsely chop 1 carrot and 1 celery rib. peel and quarter 1 onion. put them in a large stockpot and add the chicken, 2 bay leaves, the peppercorns, and enough water to cover by 1 inch. bring to a boil over high heat. reduce the heat to medium-low. simmer until the chicken is tender, about 45 minutes, skimming off any foam that forms on the surface.
2. remove the chicken from the pot and transfer to a platter. strain the stock into a large saucepan and bring to a boil over high heat. boil until the stock is reduced to 3 cups. let cool.
3. when the chicken is cool enough to handle,
remove the skin, cut the meat from the bones, and cut into 1-inch pieces. set the meat aside and discard the skin and bones.
4. to make the pie crust, combine the flour and salt in a mixing bowl. add the butter and cut it in with a pastry blender (or rub the mixture between your fingers) until the mixture resembles coarse crumbs. using a fork, stir in the water, 1 tbsp at a time, just until the mixture is moist enough to hold together when gathered up. shape into a smooth ball, being careful not to overwork the dough, then press into a disk. wrap in plastic wrap and refrigerate for 30 minutes.
5. meanwhile, chop the remaining carrots, celery, and onion. bring a medium saucepan of water to a boil. blanch the carrots and the peas in the boiling water until just tender, 2-3 minutes. drain and set aside.
6. preheat the oven to 400 F
7. melt the butter in a large heavy pot over medium-high heat. add the onions and celery, and cook, stirring often, until softened, about 3 minutes. add the mushrooms, garlic, and essence. cook until the mushrooms are soft and give off their liquid, about 5 minutes. sprinkle the flour over the vegetables and stir. cook until the mixture thickens, about 2 minutes. stir in the wine, cream, and reserved stock. add the chicken, carrots, peas, and parsley. season with the salt and pepper, and stir well.
8. transfer the chicken mixture to a casserole dish or a large overproof skillet, or divide it among either individual 2-cup baking dishes.
9. roll out the dough on a floured surface until 1/8 inch thick. cut into a round or other appropriate shape a little larger than the dish or dishes. cover the chicken mixutre with the dough, and press the dough against the sides of the dish(es) to seal. brush the top of the pastry with the egg glaze and cut several slits in it.
10. bake until the crust is golden brown and the filling is hot and bubbly, about 15 minutes. serve hot.
comments: this turned out to be quite tasty, and in particular, everyone liked it because it was not too creamy or heavy. i thought it wasn’t creamy enough, but i tend to like really rich foods. anyway, the recipe was pretty straightforward, but it did take a long time because you have to boil the chicken for a while and then cook down all that stock (the chicken was tasty though). i think it got tastier the second day.
this was my first time making a pie crust type thing, so that was kind of fun. it was really easy, and tasted quite good. mmm… butter. i would have liked to make individual potpies because then you get more of the outer crunchier crust, but we didn’t have small dishes. overall, it was a good dish, but to save a few hours, next time i might just buy a rotisserie chicken and reduce some chicken stock.