emeril’s chicken potpies

chicken pot pie

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.

emeril’s chicken potpies
(from prime time emeril by emeril lagasse)

piecrust
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

chicken stock
3 large carrots
3 celery ribs
2 medium yellow onions
1 3.5 lb. chicken
2 bay leaves
1/2 tsp whole black peppercorns

filling
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.

chicken stock

3. when the chicken is cool enough to handle,

chicken

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.
chicken meat

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.

pot pie veggies

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.

pot pie filling
8. transfer the chicken mixture to a casserole dish or a large overproof skillet, or divide it among either individual 2-cup baking dishes. pot pie filling in dish
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.pre-oven pot pie

10. bake until the crust is golden brown and the filling is hot and bubbly, about 15 minutes. serve hot.

happy pot pie

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.

some food

check it out:

chicken katsu moco

chicken katsu moco!  this is from L&G drive-in (these plate lunch people really need to think of better names for their restaurants).  it’s at a food court in pearl city that has a bunch of tasty looking and affordable places.  we will definitely return there.

it was quite delicious.  but, i think it would be even better if it were a zippy’s chili chicken katsu moco.  it was good though.  they gave three gigantic pieces of chicken that were cut up.  even i could not eat it all.  this place does serve chili hamburger steak though so maybe i could convince them to make me a chili chicken katsu moco.

ALSO, i heard that natto (fermented soy beans) helps get rid of/prevent clots in your blood.  so maybe if i eat my chili mocos with natto, that will be better.  i think natto is growing on me though.  it is quite tasty with rice and furikake.

L&G Drive-In
1000 Kamehameha Hwy
Pearl City, HI 96782

another place cameron and i tried recently is daiichi noodles cafe.  they have really cheap combos!  this one only cost $7.25:

daiichi ramen combo

it includes a bowl of ramen (which has some pork), chicken katsu, and curry rice.  they also have other choices like gyoza and other kinds of katsu.  i had a big bowl of ramen:

daiichi ramen

it was quite good.  they give a ton of vegetables (good) and the broth is very drinkable.  even at the end, i didn’t feel all salted out like i often do at other ramen places.  the only thing is that i only got one piece of pork so i kind of wished there was some more meat here.  luckily i ate some of cameron’s chicken katsu so that was good.

i’ve found that these huge bowls of ramen have one problem: i get tired of eating them.  i think a GREAT idea would be to serve 2-3 bowls of ramen with different broths and toppings.  wouldn’t that be cool?  halfway through my bowl, i started drinking some of cameron’s miso broth for a change.  i think my multi-bowl ramen idea is pretty good.  if i knew how to make ramen and yummy broths, i would start an awesome ramen shop.  and eat lots of ramen.

Daiichi Noodles Cafe
Aiea Shopping Plaza 99-080 Kauhale Road
Honolulu (Hawaii)
(808) 486-7432

aburage and udon in miso soup

the udon recipe is from the complete book of japanese cooking, and the aburage recipe and the dashi stock recipe are from sushi – taste and technique, which WASN’T a borders bargain book! impressive.

aburage
from sushi – taste and technique by kimiko barber and hiroki takemura

3 pieces deep-fried tofu
1/2 quanitity dashi stock
3 tbsp sugar
4-5 tbsp soy sauce
2 tbsp sake
2 tbsp mirin

1. roll a chopstick over each piece of tofu to separate it. cut each piece in half, then gently open it to make a pouch. place in a bamboo strainer or colander and pour boiling water over both sides to remove oil.

2. heat the remaining ingredients in a saucepan and add the tofu pouches. simmer over low heat until most of the liquid has reduced, about 15-20 minutes. remove from the heat and drain in a bamboo strainer or colander.

aburage

comments: this one time i bought some fried tofu to put in my udon for lunch and it was so gross. i don’t know what happened. it had this nasty aftertaste. anyway, this was tasty.

dashi stock
from sushi – taste and technique by kimiko barber and hiroki takemura

1 post-card size piece of kombu
4 cups water
handful (1/3 oz/10 g) bonito fish flakes

1. make some cuts in the kombu to help release its flavor as it cooks.

2. put the water in a saucepan, add the kombu, and bring to a boil over medium heat. just before boiling, remove the kombu and discard. add the bonito flakes and bring back to a boil. do not stir.

3. remove from the heat when the dashi boils. when the bonito flakes have settles, strain the dashi through a cheesecloth-lined sieve.

dashi

comments: you can also just use instant dashi-no-moto.

pot-cooked udon in miso soup
from the complete book of japanese cooking

200 g/7 oz chicken breast, boned and skinned
10 ml/2 tsp sake
2 aburage
900 ml/1.5 pints/3.75 cups dashi stock, or the same amount of water with 7.5 ml/1.5 tsp dashi-no-moto
6 large fresh shiitake mushrooms, stalked removed, quartered
4 spring onions, trimmed and chopped into 3 mm/1/8 in lengths
30 ml/2 tbsp mirin
90 g/3.5 oz aka miso or hatcho miso
300 g/11 oz dried udon noodles
4 eggs
shichimi togarashi (optional)

1. cut the chicken into bite-size pieces. sprinkle with sake and leave to marinate for 15 minutes.

2. put the aburage in a sieve and thoroughly rinse with hot water from the kettle to wash off the oil. drain on kitchen paper and cut each aburage into 4 squares.

3. to make the soup, heat the dashi stock in a large pan. when it has come to a boil, add the chicken pieces, shiitake mushrooms, and aburage and cook for 5 minutes. remove the pan from the heat and add the spring onions.

miso mixture

4. put the mirin and miso paste into a small bowl. scoop 2 tbsp soup from the pan and mix this in well.

5. to cook the udon, boil at least 2 liters/3.5 pints/9 cups water in a large pan. the water should not come higher than two-thirds the depth of the pan. cook the udon for 6 minutes and drain.

6. put the udon in one large flameproof clay pot or casserole (or divide among 4 small pots). mix the miso paste into the soup and check the taste. add more miso if required. ladle in enough soup to cover the udon and arrange the soup ingredients on top of the udon.

7. put the soup on a medium heat and break an egg on top. when the soup bubbles, wait for 1 minute, then cover and remove from the heat. leave to stand for 2 minutes. serve with shichimi togarashi if you like.

udon

comments: we didn’t have clay pots, so we just poached the eggs and added them on top. as usual, i made more eggs than the recipe said. also, i think we could have cooked the chicken a little less so it was more tender. besides that, the recipe went well and was easy to make.

this tasted sooooo good. everything in it was delicious, and the broth was flavorful and matched the noodles well. this is the first time i’ve ever had dried udon. it’s not as chewy as fresh udon and also not so thick. i think it was good in this recipe because they seemed to absorb the soup well and had a consistency that paired well with the other ingredients.
udon

tokyo-style ramen

i bought _the complete book of japanese cooking_ by emi kazuko from the borders bargain books section for cameron a while ago. it has some nice pictures and a gigantic glossary section. last week we tried the pretty hardcore recipe for tokyo-style ramen.

tokyo-style ramen noodles in soup
(from the complete book of japanese cooking by emi kazuko)

serves 4

250 g/9 oz dried ramen noodles
for the soup stock:
4 spring onions
7.5 cm/3 in fresh root ginger, quartered
raw bones from 2 chickens, washed
1 large onion, quartered
4 garlic cloves
1 large carrot, roughly chopped
1 egg shell
120 ml/4 fl oz/1/2 cup sake
60 ml/4 tbsp shoyu (soy sauce)
2.5 ml/1/2 tsp salt

for the cha-shu (pot-roast pork):
500 g/1 1/4 lb pork shoulder, boned
30 ml/2 tbsp vegetable oil
2 spring onions, chopped
2.5 cm/1 in fresh root ginger peeled and sliced
15 ml/1 tbsp sake
45 ml/3 tbsp shoyu
15 ml/1 tbsp caster (superfine) sugar

for the toppings:
2 hard-boiled eggs
150 g/5 oz menma (pickled bamboo), soaked for 30 minutes and drained
1/2 nori sheet, borken into pieces
2 spring onion, chopped
ground white pepper
sesame oil or chili oil

1. to make the soup stock, bruise the spring onions and ginger by hitting with the side of a large knife or a rolling pin. pour 1.5 liters/2 1/2 pints/6 1/4 cups water into a wok and bring to a boil. add the chicken bones and boil until the colour of the meat changes. discard the water and wash the obnes under water.

2. wash the wok, bring another 2 liters/3 1/2 pints/9 cups water to the boil and add the bones and the other soup stock ingredients, except for the shoyu and salt. reduce the heat to low, and simmer until the water has reduced by half, skimming off any scum. strain into a bowl through a muslin- (cheesecloth-) lined sieve. this will take 1-2 hours.

3. make the cha-shu. roll the meat up tightly, 8 cm/3 1/2 inch in diameter, and tie it with kitchen string.

4. wash the wok and dry over a high heat. heat the oil to smoking point in the wok and add the chopped spring onions and ginger. cook briefly, then add the meat. turn often to brown the outside evenly.

5. sprinkle with sake and add 400 ml/14 fl oz/1 2/3 cups water, the shoyu, and sugar. boil, then reduce the heat to low and cover. cook for 25-30 minutes, turning every 5 minutes. remove from the heat.

pork

6. slice the pork into 12 fine slices. use any leftover pork for another recipe.

7. shell and halve the boiled eggs, and sprinkle some salt on the yolks.

8. pour 1 liter/1 3/4 pints/4 cups soup stock from the bowl into a large pan. boil and add the shoyu and salt. check the seasoning; add more shoyu if required.

9. wash the wok again and bring 2 liters/3 1/2 pints/9 cups water to the boil. cook the ramen noodles according to the packet instructions until just soft. stir constantly to prevent sticking. if the water bubbles up, pour in 50 ml/2 fl oz/1/4 cup cold water. drain well and divide among four bowls.

10. pour the soup over the noodles to cover. arrange half a boiled egg, pork slices, menma, and nori on top, and sprinkle with spring onions. serve with pepper and sesame or chili oil. season to taste with a little salt, if you like.

ramen

comments: this is probably the most involved recipe we’ve ever tried. for the broth, we didn’t do it exactly like the directions because cameron’s grandma already had a bunch of chicken stock made from chicken bones. so we just took that and then cooked it with some of the soup stock ingredients and poured it through the cheesecloth. for the pork, i think the stove heat was too low because when i took it out, it was still kinda raw. so i put them back into the tasty fatty liquid to cook more. we left that for a while so it got nice and tender. we cooked extra eggs too because i love the eggs.

in the end, it turned out really tasty. the only thing that wasn’t that good was the ramen 🙁 we bought a “fresh” kind of ramen and then accidentally overcooked it so the noodles were a little mushy. but all the other stuff was really good. the pork was nice and tender and had really good flavor; the broth was not overpowering and had a nice sweet taste; and all the toppings were delicious.

lasagna, curry, and ramen

last week we made the turkey lasagna again. this time we added some baby bell papers and eggplant. for the eggplant, i boiled them whole first to get them nice and soft, and then just cut them and added them to the meat/sauce mixture. the eggplant was a nice addition.
lasagna

another meal we revisited was dinner at coco ichiban. we went there last time during spring break. this time cameron had the fried chicken curry, and i had the curry udon. his looked pretty tasty but also kind of gross:

chicken curry

mine was very delicious. this udon didn’t have a curry broth; it just had the udon swimming in curry sauce! but, thankfully, the udon came with rice so it was not overwhelming. i ordered an egg with mine because i love the eggs. i enjoyed the curry udon with rice very much. we also shared an order of cream croquettes.

curry udon

mickey mouse!

a new place (for me) that we tried was sumo ramen, near cameron’s house at the kam shopping center.  i had the sumo ramen:

sumo ramen

it was quite large, and pretty tasty.  reminded me a lot of of the bowl at had a yusura last time.  it was about the same size with similar broth and similar toppings.  pretty good for such a fast bowl of ramen.

cameron had the mabo tofu ramen:

mabo tofu ramen

he said he preferred the one at yasura.

Coco Ichiban
near Pearlridge Mall
Sumo Ramen (Kam Shopping Center)
1620 N School St
Honolulu, HI 96817