Tag Archives: butter

Sunday Recipe: Chicken Pot Pie

Update note from the author: as you shop for Thanksgiving, grab some puff pastry for this delicious recipe for your leftover turkey! Make sure to read to the end for the full wait time and pro-tips on cooling steps.

As a child growing up in the Midwest with home-cooked Chinese food for dinner, microwave dinners were some kind of marvelous space food I’d get to eat on special occasions (see: babysitter). Among those dinners, the best option often seemed to be the chicken pot pie, which could be easily popped in the toaster oven for a satisfying belly-sticking meal in a tin pan. Years later I picked up a recipe magazine based purely on the delectable-looking chicken pot pie on the front. I think it was a Reader’s Digest. Anyway, it seemed like such a novel and miraculous opportunity to learn to make pot pie, it has found an honored place in my recipe Dropbox files, usually only brought out to make something even better out of Thanksgiving turkey leftovers. Continue Reading

Vanilla Pound Cake

PoundCake_Ingredients
Vanilla Pound Cake, in honor of my father’s visit: the man who fed me Sara Lee Pound Cake for breakfast as a kid (with a side of hot chocolate), yet somehow avoided giving me diabetes.

Melted butter "method," thanks sous chef K for finishing my mistake.
Melted butter “method,” thanks sous chef K for finishing my mistake.
Take 2: room temp butter + patient gradual flour add.
Take 2: room temp butter + patient gradual flour add.

Foreground: method 2, background: melted butter method 1.
Foreground: method 2, background: melted butter method 1.
Method 2 close-up
Method 2 close-up

Top: method 2, right: melted butter method 1.
Top: method 2, right: melted butter method 1.

Cheese Gougeres

Cheese Gougeres
I’ve been meaning to try making these for a while and finally got around to it (and editing the photos, and writing a post). Since I didn’t change a thing besides halving the recipe, I won’t list the steps here but just link to the kitchn’s recipe here.

Counterclockwise: ingredients, prep, plenty of butter, cook, add eggs, pipe out.
Counterclockwise: ingredients, prep, plenty of butter, cook, add eggs, pipe out.

Ingredients
1 cup (8 ounces) water
8 tablespoons (4 ounces/1 stick) unsalted butter, cut into several pieces
1/2 teaspoon salt
1/2 teaspoon dry mustard powder (optional, I forgot to include this)
1 cup (5 ounces) all-purpose flour
4 large eggs, lightly beaten
1 1/2 cup (6 ounces) grated cheese, like gruyère or cheddar (I opted for gruyere)

Procedure
See the kitchn’s recipe.

I used a ziploc instead of a pastry bag, with a corner cut out.
I used a ziploc instead of a pastry bag, with a corner cut out.
Cheese gougeres the diameter of a silver dollar: ready to bake!
Cheese gougeres the diameter of a silver dollar: ready to bake!

 

 

 

 

 

 

 

 

 

Today’s Trial Recipe Rating:
Novelty Rating:
3 of 5 stars.
Completely new recipe, with cheeeeeese! Ding!
Likelihood of Repeat: 60%
These were delicious. I thought making a dozen tiny ones would leave plenty of extra to bring to work, but then I ate them all during a Netflix marathon, with a bit of jam. I think this either means (a)I should never make them again, since they are not the healthiest food to eat, and/or (b)I should only make them when they are destined for other peoples’ houses, so I don’t eat them all. Next time I would definitely rather try baking dollops of dough rather than bothering with the weird-looking piping, and make a full portion so the water ratio is not off.
Lesson Learned: Cheese + flour + butter = oops, ate them all. These were not as difficult for me to make as I imagined.

Cheese gougeres ready to eat, with a tiny side jar of jam.
Cheese gougeres ready to eat, with a tiny side jar of jam.