Cook It Yourself: The KCRW Pie Contest #2

 After an absence from last year, I'm back! The 8th Annual KCRW Pie Contest had come and is now gone.  I can't say it was easy, at times it was frustrating but I am happy with the result.  I didn't win but the feedback and the reactions I got from the people who tried my pie was all worth it. I feel like I won and for that I am so thankful.  So so so thankful for Melissa, who kept me company and to Judy and Ryan! To the person who asked me for the recipe, the couple who randomly tried my pie and when they walked away I watched them creeply and caught a smile from both of them. To the photographer from LA Weekly (see slide 55) who liked the silly name of the pie and took a picture. To the guy who gave me one ticket and then came back and gave me his second!!! I want to hug you all!  

I think I'm really emotional because I am a week out from my period, but these emotions are all very real. My pie was humble and unpretentious, unassuming and warm. I will try try again.

Enough with the mushy stuff, time for you to Cook It Yourself!

Disclaimer: I did all the parts in the span of three days. 

Rock Out With Your Broc Out, Broccoli Chicken Casserole Pie

Components: 
Ritz Cracker pie crust
Cream of Mushroom
Cream of Chicken
Broccoli
Roasted Chicken Thighs
Mayo
Curry

 

Roast your chicken 
I laid out the aromatics on the bottom of a sheet pan. I used, leek tops, carrot ends, lemon, thyme, rosemary, parsley, onion butts, celery.  Toss the chicken in a bowl, pour in some oil and salt and pepper and mix it up with your hands. Lay it out on over the aromatics.  Sprinkle more salt and pepper and dot with butter and roast for 45 minutes at 375 degrees. Halfway through, take the juices from the pan and baste it over the partially cooked chicken. Rotate the pan and cook the rest of the way. 

Once cooled, cut into small pieces, reserving the fattier parts for later.  

 

Roast your Broccoli
 Cut the broccoli in small pieces, separating the florettes and using the stems making sure the tougher outer parts are peeled off.  Oil, salt and pepper the broccoli and place the sheet pan into a 350 degree oven for 25 minutes but no more than 35.   
A little bit of water is okay from washing, you don't want to completely char the broccoli. 

Make your cream of chicken and mushroom

This part is a bit more complex, but stick with me.

I made my own chicken broth in the pressure cooker. I call it garbage stock.  Why? You'll see. I used, chicken bones that I saved in the freezer from a roast about a month ago.  I save the tops from carrots, butts of onions, aging celery, old parsley, basically anything that can go in broth in a bag in the freezer.  So like, the greens from leeks or Parmesan rinds.  I put whatever I have in the pressure cooker at the time and add water salt, pepper and bay and follow the lead of the cooker because I have a fancy digital one. With this broth, you can now make the appro cream of (insert meat or veg)

The base for both of these is a roux. Equal parts butter to flour.  In this case, I used about 4 tablespoons.  The #majorkey is to infuse the butter with whatever flavor cream of you want to make.  So for mushroom, I chopped up a combination of button and crimini mushrooms, garlic and shallot and infused that goodness in butter.  When it felt right and smelled right, I added the flour and whisked it all on low.  
 Disclaimer: There is a feeling when making a roux.  It can be measured but sometimes, you have to go with your gut and not let it smell your fear.  It looks like a paste and smells sweet. Then you add the broth slowly, while whisking.  I used about 2+ cups added some heat, then mixed in so heavy cream about 3/4 of a cup to a cup.  Whisked it up.  As it heats you will feel it getting thicker When it reaches a consistency of loose lava, season with salt and pepper and remove from heat and cool.  

Remember the fatty/not so pretty parts of the roast chicken you saved?  Use that to infuse the butter for cream of chicken.  Do the same thing yo did for the mushroom, just don't use the mushroms. DUH! 

 Make you crust

So I used the 3-2-1 Pie Recipe from the Ratio Book. It was really simple but I I had a few issues because I added Ritz Crackers in place of some four.  It made it crummy and in hindsight, I would change this and just roll the cracker straight into the dough. Or I would Just make the Cooks Illustrated Foolproof Pie Crust and add the Ritz in the inside of the pie.

 Make enough for a top and a bottom. The 3-2-1 will make enough for a 9 inch pan.

 

Put it all together
If you are like me and expericed trauma from pie crust don't worry it's all down hill. Roll out the dough. Breath, and carry on.

So take your cream of mushroom and chicken and mix it together.  I got a big spoonful of mayo, but no more than 3/4 cups and mix it in.  Then add the curry to taste. 
 Then, layer the broccoli, chicken, and cream mixture in the pie pan that has a layer of pie crust.
 Cover.    


Take to the contest, serve.
I loved my pie server.  It was from an estate sale. 

Thank you again to KCRW and everyone that tasted my pie.  It means the world and so much more to me! See you next year!

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! 

Pie Contest Details

Hi Friends! The day is near, the KCRW- 6th Annual Good Food Pie Contest is SUNDAY!!  I would love to see some familiar faces, so peep game on the details below.Over 300 participants! Holy smokes! Hopefully I'll see you there!  

On Monday I'll have the pie recipe posted so stay tuned! For now a little sneak preview.

When: Sunday, October 5th

Where: Fowler Museum at UCLA

Pie Tasting begins at 2pm. Those who come to taste pie will receive 2 tickets that will allow them to taste 2 pieces of pie. Tickets are free and will be given out on a first come first served basis. Your friends and family will have to wait in line with the public to get their tickets.

WHAT ELSE IS GOING ON?

Museum Tours

Tours will commence at 1:15 pm, 2:00 pm, and 2:45 pm; sign up for a time slot in the Fowler lobby. The Museum is open all day from noon to 5pm.

Kid’s in the Courtyard

From 1 to 4pm the Fowler will be hosting pie-related kid’s activities in the museum courtyard. Make a mini pie! 

Artisan Marketplace

Vendors will be selling coffee, preserves, ceramics, confections and more from 11am to 4pm.

Food Trucks

Bring a picnic blanket and grab food from the Green Truck and more.

Music

KCRW DJ Anne Litt will be spinning during the event.

For more details and directions!

Friday Light Reading

Thank GOD it is fucking Friday right? For me this week was too long and I am ready for the weekend.  Things should be back to normal this week. I hope....

This week a midst the preseason hockey and post tradeshow madness, I was able to make a crust and filling for the KCRW Pie Contest.  I am super nervous!  While I am keeping most of what I do hush hush on the Internets, here are a few pictures of the R and D.  I'm not completely ready to share my recipe as I am making a few tweaks here and there.  I wanted to make sure it is just right! 

Keep it crusty.  Gotta let it sit in the cold! 

I tried carving EEO for Eizelle Eats Out but I'm still working on the art part. 

I'm trying to decide which crust to use... 

Since it's the weekend, I figure why not provide some light reads for you Saturday hangover reading pleasure. 

Ruffles Tumblr: Yeah, I accidentally clicked on a banner ad but this is surprisingly hilarious!

Cleo's Carrot Cake: So you know my love for Jewels of New York by now.  But Cleo the Bunny has a recipe video! AHHHHHHH!!!!! SO CUTE!!!! Recipe in the link!

   

Top With Cinnamon:  New favorite blog. She's like 18 and is having a book published? Jells for sure.  

Pie Hole

This year, I've made a few resolutions.  One was to run a full marathon, the other was to be more assertive.  So, when I heard KCRW is having their 6th annual Pie Contest, I figured why no assert myself into a pie contest.  It is on October 5 at the Fowler Museum in UCLA.  

I'm nervous and excited and overall pretty fucking scared.  I'm stepping out of my comfort zone, it's a contest! The last time I made a full pot pie from scratch was when I lived in Portland but I took shortcuts.  This time I think,*crosses fingers* that I can and will do EVERYTHING from scratch.  So with that, I decided to enter the savory pie category, DUH! I had some really good submissions from the pie survey that were really helpful!  I also did some R and D myself.

To be fair this wasn't a real pot pie, but the thought was there.  Centered in the bowl is a really fluffy and delicious biscuit.  I wasn't too excited about the gravy and the fact that there were mushrooms and I usually love mushrooms!  All notes for the Pintrest in my mind.

Here they are, submissions from the pie survey!  Thank you all again!   I will take these notes and hold them dear. If you want to add credit to your entry, let me know in the comments! 

What is your favorite kind of pie? What do you like, dislike? How do you like your crust?

Favorite: pear gruyere pie I usually dislike fruit pies because they are too sweet, but the gruyere cuts the sweetness and provides the savory element. I like that the crust is flakey, but not too dry. Here is a link to the one I have made before: http://www.thekitchn.com/-best-pie-bakeoff-2008-entry-2-6-69783

My favorite kind of pie is a Cheesecake Pie, made with graham cracker crumb crust and topped with Cool Whip whipped topping and freshly cut strawberrys. I would like that shit fed to me by a naked @missjuliakelly, while discussing my future marriage with Jessica Alba.

Fruit pies: must have a buttery, flaky crust that isn't bland, too sweet or too salty. The fruit filling shouldn't be overly sweet. Cherry is my favorite fruit pie. Cream pies: usually custard or chocolate (French Silk) are delicious, however, I honestly don't know much about those two. I'm putting key lime in this category and I know that they taste best when they have a nice tangy flavor and the key lime taste comes through nicely. Must have a graham cracker crust, whipped cream is not necessary, but there's nothing wrong with adding some fresh whipped cream. Chicken or turkey pot pies: Should have a good flaky crust and a lot of filling. The crust must be tasty, a bland crust really hurts a pot pie. Hope this is helpful.

Crumbled crust or crispy flakey. Is cheesecake a pie? Other wise strawberry or black/boysenberry. Oh wait pumpkin pie is my ultimate jam with crumble crust on top.

Boysenberry. All berry pies are good. I don't care for pumpkin, key lime, lemon meringue or other cream pies as those are actually for fatties that prefer cake. I don't prefer a flakey crust, it should have an element of moisture and should ultimately taste like you're sucking the cholesterol out of a one of those Disneyland gangmembers arteries (again a fat reference).

I don't care for pie. I find the filling to be the part that bothers me most. I find that most fruit pies are mushy, and the fruit itself isn't quite firm, nor squishy. If I had to eat a pie, I'd pick pumpkin. The filling is firm, yet can be cut with a fork, and the filling doesn't make the crust soggy. Mieko General Pie Nay-Sayer

I love really classic pies that are really simple. My favorite is probably apple pie with the classic pie crust. What I love about this type of pie is that you can make your own spin on it with the type of topping design that you do. There's the classic basket weave but there are also more intricate designs such as stacked leaves for a fall vibe or something more intricate like a lattice top. I also like Apple pie because there is less guilt because there is the word apple in it. ;) Bre

My favorite pie is Apple. It has a sweet taste to it with cinnamon and sugar, but a nice crunch from the apples. Deal breaker is apples that are too tart.

Sweet: Strawberry pie from Polly's Pie. Savory: Chicken pot pie from Polly's Pie. Worst savory: Chicken pot pie from The Attic, Long Beach (BARF) -Jeanne :D