Chicken Pot Pie

Recipe for Chicken Pot Pie                              by Brian M Cofey CEC,AAC

Yield: 1 Pie in a #8  cast-iron skillet

Time: 40-45  min preparation time, 30 min cook time; total time 1hr:15min

Ingredients: (for pie filling)

2              ea           6oz chicken breast, cooked and cut into ½” cubes.

1              cup         onions, small dice

1              cup         Carrot, small dice

1              cup         celery, small dice

1              cup         potatoes, medium dice

1              cup         peas, frozen

1              pint        half and half

1              cup         chicken stock

2              oz           a/p flour

2              tbsp       olive oi

4              tbsp       butter

1              tsp          thyme leaf

1              tsp          celery salt

2              tbsp       parsley, fresh chopped

½             tsp          black pepper

1              tsp          Dijon mustard

½             tsp          Worcestershire

¼             tsp          Frank’s Red Hot Sauce

Method:  Preheat oven to 4000 F.  In a #8-  12” cast-iron skillet on medium heat add olive oil and butter, once hot add carrots, and onions, stir with wooden spoon, when carrots start to brow add celery and potatoes, and continue to cook until celery is cooked, about 8-10 minutes.  Add flour and mix thoroughly, slowly add chicken stock until thick, stir a lot.  Once bubbling, slowly add cream, stir. Add peas and continue to stir, add rest of ingredients, stir and reduce heat and simmer for 5 min.  Allow mixture to sit.  Place pie crust over top (pie crust should be 13” In diameter.  Crimp the crust too the edge of skillet, brush with melted butter, cut 4 vent holes, place on ridged cookie sheet and bake for 30 min, until crust is golden brown.   Remove form oven, rest 5 minutes and serve.

 

 

 

 

Red Pepper Fritatta

Recipe for Roasted Red Pepper, Leek, and zucchini fritatta

 

Yield 6-8 servings                                                                                 by Brian M. Coffey CEC,AAC

INGREDIENTS

  • 1 medium red bell peppers
  • 2 leeks, white only, cut into ¼” rings, washed and sliced in half
  • 1 zucchini, washed and sliced into half moons
  • ¼ cup of olive oil
  • 1 cup Monterey Jack cheese, shredded
  • 1 tsp Kosher salt
  • ½ tsp leaf thyme
  • ½ tsp black pepper
  • 8 large eggs
  • ½ cup light cream
  • ½ tsp Worcestershire sauce
  • ¼ tsp Tabasco

Method

Preheat oven to 425°F. Lightly drizzle 1 tbsp of oil over leeks and bell peppers, coat completely.   Place on a rimmed baking sheet, season with salt. Roast peppers and leeks for 15-20 minutes, turning every 5 minutes, until softened and skins blister a little. Let cool slightly. Peel and remove seeds from bell peppers, then cut flesh into 1/4″strips.

In a SS bowl beat the eggs and add cream, Worcestershire sauce, and Tabasco.  Add the raw zucchini, season with salt, pepper, and thyme.

Reduce oven temp to 400o F.  Then in an 8″ cast-iron skillet; wipe the inside of the skillet with salt and 1 tsp of oil with paper towel.  Heat pan on stove to med-high heat and add the rest of the oil about 1.5 oz.  Once the oil is hot add the egg mixture, stir with a wooden spoon around sides and add the grated cheese.  As the bottom starts to cook, place the skillet in the oven for 20-25 minutes until top is golden brown.  Remove from oven and allow to cool for 6-8 minutes. Serve warm with buttered cornbread.

.Do Ahead: Bell peppers and leeks can be roasted 2 days ahead; cover and chill. Remove from refrigerator when you start prepping other ingredients so that they’re not fridge-cold when you combine them with the eggs.

 

Easy Poached Eggs on Toast

Recipe for  Poached Eggs on Toast

                                                                                 By Brian M. Coffey CEC, AAC

Note:  1. Eggs should be purchased as fresh as possible from a reputable supplier.  Farm fresh eggs are the best, as eggs age once the egg farm cartons them. Once the egg is laid the farm has 30 days to carton the eggs.  The supermarket is allowed to keep the eggs on the shelf for 30 days.  Check the “USE BY DATE”. 

  1. You can poach multiple eggs at a time.

Servings: 2-4      Prep time: 10 minutes       Cook Time: 3 minutes       Plating time: 2 minutes          Total time: 15 minutes

Degree of difficulty: Easy

Ingredients:

2-4          each      fresh eggs

2              QT          water

2              tsp          salt, for water

1              tbsp.      white vinegar (optional)

2-4          each      slices of toast

2-4          tsp          butter (optional)

Salt and Pepper to taste

Method:  In a 3 qtr. stainless steel sauce pan add the water and salt, and bring the liquid to a steady 180oF.  Crack the eggs on a flat surface and place the cracked eggs onto a small plate.  Remove any runny egg white by straining the eggs, so that only the tight egg white around the egg is left (you only need to do this if the eggs are older).  Start your toast in the toaster.  Using a spoon create a vortex in the poaching liquid by stirring the water gently, then place the eggs into the slowly swirling water.  Using a slotted spoon remove any small pieces of egg white and foam from the surface of the water.  Cook for approximately 3 minutes or until the eggs float to the surface.  Remove the eggs from the poaching liquid with the slotted spoon, and blot with a paper towel.  Remove toast from the toaster and butter immediately.  Place toast on plate. Place eggs on toast and serve immediately.