Creative Cooking

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Comment by Shara Faskowitz on January 9, 2013 at 11:01pm

Thanks Lisa! It's great on a cold night. Most of the work is the chopping and mincing. You could probably save time with a food processor but I just turn on the boob tube and chop away lol. Everyone had second helpings so I guess I'm cooking tomorrow night though... 

Comment by wiffledust on January 9, 2013 at 10:30pm

well that made me just want to jump right into the comment box. what a delicious warm cozy homey wintery creative pie!! thank you for sharing!!!

Comment by Shara Faskowitz on January 9, 2013 at 5:44pm

I'm making chicken pot pie. I brine chicken breasts in aromatics (cracked pepper, fresh thyme, garlic and some orange zest), then grill them and chop them. Meanwhile I par cook potatoes and carrots, then sweat onions and celery, add minced garlic, majorum, a little cayenne and a few tablespoons of flour to make a roux. Then I add some white wine, chicken broth and a little cream and bring to a simmer to thicken. I use a basic pie crust (usually keep a few in the pre-made in the freezer). Throw in the veggies, then the chicken, then some frozen peas and pour the sauce over it. Cover with top crust, paint it with egg wash, vent and and bake at 350 for about 30-40 minutes. It comes out so good and we usually have enough for one day of leftovers.  

Comment by wiffledust on January 9, 2013 at 5:18pm

give us the "how to", liz!

Comment by E. Martisdottir on January 9, 2013 at 5:07pm

You wanna know what's cooking? I'm making up a big pot of chili, and some biscuits to go with!

Comment by wiffledust on January 9, 2013 at 5:02pm

how'd it go with the formaggio, pamela? what's cookin', everyone? i'm hungry!

Comment by Pamela Drake on January 5, 2013 at 2:10am

Having come home to my family home after time away, I spoke to my husband about having an Epiphany Christmas Dinner. He was lukewarm about Roast Beef (this is funny; he never met a roast beef he didn't love), but liked my suggestion that I make my "Feste di Sette Formaggi," or Seven Cheese Lasagna.  My kitchen is going to smell very cheesy the next day or 3...

Comment by Pamela Drake on January 5, 2013 at 2:05am

Ah ha, we're on to cold killer soups.  My recommended drug of choice is Curried Red Lentil.  You saute a chopped onion in butter until clear, add 2 minced garlic cloves, six cups of vegetable broth, 2 diced carrots and 2 diced celery sticks, a pound of red lentils, and 1 teaspoon each curry powder, salt, coriander, cumin and cayenne.  (You can add 1/2 teaspoon ground black pepper if you want, but the curry and cayenne make that unnecessary for me.)  Bring it all to a boil, turn it down to a simmer and cook for an hour, checking for consistency after forty five minutes. (You may need to add a little water if it thickens a lot, as it can with hotter stoves or faster simmers.)  Red lentils are interesting; they're the only bean I know that literally changes color cooking, they go from coral to gold in 10 minutes flat.  Because this soup is so East Asian, I love having it with Indian breads like Puri, but I'm spoiled; I live in Little Pakistan in Brooklyn, so the stuff is in the local grocer's freezer to go into mine.

Comment by E. Martisdottir on December 12, 2012 at 1:24am

I've made a similar soup, Asian in style: Chicken-based with ginger root, lots of garlic, and modified it with whatever I might have on hand: Bok choi, for example. As long as I had the garlic and ginger, it made me feel better!

Comment by wiffledust on December 11, 2012 at 4:41pm

welcome to the group, liz!

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