Bechamel to the Rescue.

This weekend was pretty bananas. On Friday, I planned a work pot luck and white elephant party. Usually what happens is if I let the monkeys on their own, we would end up with a table full of chips and salsa.  So everything was assigned. I assigned myself mac and cheese and a chicken pot pie. Also looming in the back of my mind was that I had to make a side for a family dinner that was a non-green vegetable.  The days leading up to it I did get a little stressed. 

We had work holiday parties on Friday and then a Kings game Saturday afternoon and then the family dinner that Saturday night.  It was a lot. But I managed to squeak out three solid dishes. No recipe with the exception of the pie crust.  Suck it life, I don't need extra time!  The winner this time was a roux. I made three different sauces three different dishes. 

Chicken Pot Pie

I had some practice with this one. This time around, I used a rosemary salt. I also didn't brine the chicken. I rubbed it down with salt and pepper and placed them on a bed of old thyme I had in my fridge.  It turned out pretty fucking good. The sauce I made was a veloute. I used was with the chicken broth I used to cook down the vegetables. I also used a splash of half and half and whole milk.

Mac and Cheese

The baguette I planned on using for the topping decided to grow mold so I needed a plan B.  I also needed to get the macaroni.  So did a 6am trip to Smart and Final that Friday morning. Instead of buying fresh bread  used mothafucking Cheetos. The sauce  was a bechamel that turned into a mornay, a whole milk and half and half mixture infused with garlic, onion, and thyme. 

Butternut and Acorn Squash Gratin

Non-green vegetable sides is pretty hard. It stressed me out trying to think of a non-green vegetable.  Beets came to mind but people seem to either love them or hate em. I looked up recipes for squashes and then gratins.  There wasn't one exact recipe that I absolutely loved so I had to improv. I used a mandolin to slice the squashes thin and uniform.  From there, I made milk and half an half bechamel infused with sage, shallot, garlic and thyme.  I layered that shit like a lasagna. I had left over cheddar and pecorino romano. Saved some for the top. Cooked that shit before we left for the game.  Then turnt up the over to 500 and brunted the top.  It was fucking perfect. 

Now I'm planning a xmas eve eve party form tomorrow. Guh, so much to do!  But no bechamel needed for this menu.

PS.  Eizelle Eats Out Europe Edition! 

I'm heading to Berlin and Prague! Let me know if you have any suggestions.  

CIY: A Classic. Chicken Pot Pie.

Here is it, the Chicken Pot Pie Recipe I used for the KCRW Good Food Pie Contest. Now it's time to CIY, Cook it Yourself! I hope you enjoy with friends and good company. I did not win; however, a chicken pot pie took the savory competition and the best in show! So I feel like it was a small victory for the classics.  Special shout out to my husband. He drove and hung out the whole time. He was hungover and it was hot out.  Also to my coworker Darren for stopping by!

I wrote part of this post listening to Iggy Azalea.  The average temperature in Long Beach this weekend was 90 degrees Fahrenheit. I did everything the mornings of Thursday October 3- Sunday October 5, 2014.

Cooks Illustrated Fool Proof Pie Crust, Recipe via Food 52.

To make enough pie for two 9.5 inch pie pans I doubled the recipe and made two batches. You're gonna be flush with dough so be prepared and plan ahead.  Divided dough into four.

Chicken:

For the chicken I bought a whole fryer that had been cut into 8 pieces.   I brined it overnight, then roasted it for 50 minutes at 375 Fahrenheit.  I reserved the pan drippings for the filling. I let it cool and then removed the meat from the bones.  Probably my favorite part of the process.

Brine:

4 cups water
4 garlic cloves with skin
2 handfuls of salt
1 palm full of pepper corns
a few sprigs of thyme
a branch of rosemary
a few sprigs of parsley
I cut up a green onion for a different meal and I had a butt end of one on my cutting board so I threw that in there too.
a butt end of a lemon

Bring this to a boil for 3 minutes, remove from heat and let it cool the eff before you add the chicken.

What I used to make the filling:

4 rainbow carrots, 1 purple, 1 yellow, 2 orange, cubed
1/2 of a yellow onion, diced
1/2 of a leek, chopped
2 cloves of garlic minced
3 Yukon Gold potatoes cubed
1/2 cup of frozen peas (approximately)
3 stalks of celery with the leaves in tact, cubed
an obscene amount of thyme probs 1 tablespoon +
 one branch of rosemary, branch removed leaves coarsely chopped 
a half a handful of parsley leaves coarsely chopped
the leg, thighs and breasts of the roasted chicken chicken.
reserved pan drippings from roasted chicken
 2 vegan Not-So-Chicken bouillon cubes
4 cups of water
1 glug, like pour one for the homies glug, of white white, I used Charles Shaw because I'm a fancy bitch.
4 tablespoons of butter
4 tablespoons of flour
1/4 cup heavy cream

• Soften the onion and garlic in some butter or olive oil or both, then add leeks. Approx 5 minutes, on medium heat. 
• Add glug of white wine and reduce to half.  
•  Then add all the veg, chicken, pan renderings, and herbs. Give it a mix around and then add water bring to a boil then add bouillon cube.
• Reduce heat and cook for 10 minutes. Remove from heat, drain, reserve broth. You want the Veggies to still have some tooth, as they will cook in the oven and you don't want over cooked veggies.
• In same pot, add 4 tablespoons of butter and melt it on low heat.
• Once completely melted, add 1 tablespoon of flour and whisk to incorporate. Once incorporated, add another and another and another. Keep in mind, equal parts flour to butter.  We are making a roux people! Keep heat on low and let butter and flour mixture cook for 5 minutes. It should look like a paste. 
• Still on low, add the heavy cream slowly and whisk.  Then add reserved broth and whisk out those lumps.  Turnt up the heat to medium, take sip of that white wine, and keep an eye till it thickens.  You will feel it.  At this point add the salt and pepper to your liking. 
• Add the cooked veg and meat. Let it come together and turnt down the oven to off. 
• Let it completely cool. I stored it overnight.  

 

• Roll out dough 
• Line bottom of pan
• Fill pan with filling
• Cover and make vents.
• Cook for 45 minutes on 425 degrees Fahrenheit.
• You've made the same pot pie I did! 

Fresh out of the oven!


If you have any questions let me know or if you have tips or ideas, let me know too! I had a few requests to make it for an apartment 7 dinner.  When that happens, I will let you know.

Here are some pictures from the day.  It was soooo hot but totally fun! A special Major THANK YOUS everyone who stopped by and tried my pie.  It really means a lot to me!

Waiting to be consumed.

Blanketing!

 All those people!

Pie eaters!