Entrees

Chicken Pot-Pie “belly warming”

  • This is a flavor of my childhood the warm smells of pie cooking in the kitchen. Makes my mouth water and heart warm to the memories. This is a simple version to my moms pressure cooker chicken and garden grown ingredients. Not to mention from scratch crust. But its still a crowd pleaser in the kitchen.
  • 1 whole rotisserie chicken skinned and deboned – chopped
  • 1 red pepper chopped
  • 1 small onion chopped
  • 2 stalks celery chopped
  • 2 carrots chopped
  • I cup frozen peas.
  • 1 clove garlic finely chopped
  • Tbs olive oil
  • 1/2 tsp nutmeg
  • 2 cup chicken broth
  • 1/2 cup flour
  • Salt and pepper to taste
  • Two boxed pie crust for time or scratch recipe

I large pan sauté veggies w oil until past wilt and starting to caramelize. Add chopped chicken and combine with spices and pepper.

Once hot cover with flour and combine all.

Add broth slowly creating a gravy/rue. Salt to taste.add frozen peas to cool a bit and not over cook peas.

Makes two standard pies or one deep dish.

Cover pie dish with 1 crust add hot filling then cover with top crust. Try to roll under crust. Filling will expand a bit in cooking and bubble over sides. Slice vents on pie top. Bake 375 for 45 min on a cookie sheet to catch drippings.

Enjoy hot and watch them lick the plates!

Traditions

Artisan Free-Form French Boule (rosemary)

Here is the secret to that chewy crusty french loaves you spend $7 or more in fine bakeries. Add different ingredients to the base. This recipe Ive made as shown is one of my favorites, rosemary. First time making in the electric oven at The Inn. Im pretty pleased. Hope you enjoy.

Chewy, crusty, warm, hot out of oven, goodness

Ingredients

  • 6.5 c bread flour
  • 3 c hot tap water
  • 1 c hot tap water (oven steam bath)
  • 1.5 tablespoons yeast
  • 1 tablespoon kosher salt
  • 1 tablespoon Dried Rosemary(optional)
  • Bakers stone, lipped cookie sheet and lip-less cookie sheet
  • 1 cup cornmeal

Im a bread machine lover- I don’t have full mobility of one arm so dough kneading is truly a task I struggle with. So Im gonna leave the bread kneading to you. You can use the dough setting on the bread machine, A dough hook with you Kitchen aide, or the glorious old fashion- dig in and mix it well by hand. Its a big batch so can rise over you bread machine well. Im use to cleaning that mess. Do not bake this recipe in your 5-7 cup bread machine. Only dough. This is a simple ingredient bread and the technique is the success. You have to steam these loaves for that amazing crust finish.

Add 2 c hot tap water salt and yeast to your large mixing bowl. Stir to incorporate but you don’t need yeast fully dissolved. Add rosemary then flour. Dough hook or mix until a smooth dough forms. Allow to rise in quiet warm setting lightly towel covered 1 hour. Now I use dough setting on my machine. Easy.

(Prep) Large lip-less cookie sheet cover with cornmeal for dough to rest after you form into loaves. Set aside. On floured surface – take dough and divide into four (4)- grapefruit sized portions. With floured hands and surface – take dough and round tucking dough under until you form an smooth round loaf. See pic. Place on top of corn meal to rest. Repeat for all 4 doughs. ( you can cover and refrigerate loaves 24 hours. )

Sticky and warm ready
for forming
Cornmeal for slide and dough to rest on
Divide floured dough to 4 parts and start to form tucking under in circular motion
Resting whilewaiting oven to heat 450 degrees
The most key step- lipped cookie sheet on bottom rack for steam bath. Hot stone above. Allow them to heat in oven as oven heats. I used my pizza peel but this was almost too small for this 4 loaf batch. next time Ill use my larger full sized sheet pan stone -invest in a stone. Mine have all been pampered Chef. Ive had for years- worth while investment. You can bake this on a cookie sheet but will not turn out as crusty.

While loaves rest on cornmeal. Heat oven with lipped cookie sheet on bottom rack and stone on middle rack. with serated flour knife- gently slice three scores on loaf tops. Just before they go in oven. Maybe 1/2 inch thick. Very satisfying to see loaves respond beautifully I wish I had video’d.

Get 1 cup hot tap water ready. This goes quick. once oven is hot hot- you want to slide loaves carefully onto stone -remember very hot.- the cornmeal allows this to move with ease. A pizza peel you can quick wrist slide. Add hot water to bottom pan fast fast – steams hot!! Close oven door fast. You want steam to be in oven. Its making that crunchy chewy crust we love. Don’t peek! Bake 25 minutes.

So easy! Be creative with your base. I personally love the flavors rosemary brings. You can leave plain, add roasted garlic, olives, Italian herbs, sprinkle w sea-salt flakes, poppy seeds. Sesame… yum. great gifts. Will freeze but shelf life is short- only 2 days. Store in paper bag or wax paper. So eat it up! You will never buy $7 bakery loaves again. You’re welcome❤️