35 Replies Latest reply on Sep 13, 2018 1:41 PM by Nancy OShea

    Hey Good Lookin' Watcha Got Cookin'

    Nancy OShea Adobe Community Professional & MVP

      I've got a fresh pesto pizza coming out of my oven.  Pesto is one of my favorite "go to" foods.   It has so many uses and it's simple to make in a food processor.

      PestoPizza-cooked.jpg

       

      KALE & WALNUT PESTO RECIPE

      ============================

      • 1/2 Cup walnuts, toasted.
      • 3 Cups firmly packed kale leaves ,  chopped with coarse stems removed
      • 1 Cup fresh basil
      • 1 Cup fresh parsley, chopped
      • 1 lemon, juiced
      • 2 tsp grated lemon zest
      • 3 garlic cloves, peeled & chopped
      • 1/2 Cup grated parmesan cheese
      • 1/2 - 3/4 Cup extra virgin olive oil
      • Salt & pepper to taste

       

      METHOD:

      1. Toast walnut meats in a small skillet over medium heat for 3-5 minutes until lightly browned.  Off heat and allow to cool.
      2. Add kale, basil & parsley to your food processor bowl and pulse 10-12 times, scrapping  down sides as needed.
      3. Add toasted walnuts, garlic, lemon juice, zest and a little salt & pepper.  Pulse 5 times.
      4. Add grated parmesan cheese.
      5. With motor running, slowly add olive oil through chute until desired consistency is reached.
      6. Spoon pesto into a container and store covered in refrigerator up to 5 days.

       

      Pesto can be used on fresh cooked pasta, spiralized zucchini noodles, steamed vegetables, sandwiches or pizzas.

       

      Now whatcha got cookin' in your kitchen?

        • 1. Re: Hey Good Lookin' Watcha Got Cookin'
          rodneyb56060189 Level 4

          will you marry me ?

          • 2. Re: Hey Good Lookin' Watcha Got Cookin'
            ~graffiti Adobe Community Professional & MVP

            How can you marry someone that puts shrimp on a pizza? Blech!

            • 3. Re: Hey Good Lookin' Watcha Got Cookin'
              rodneyb56060189 Level 4

              hehe, it certainly is different... but looks delicious !

              • 4. Re: Hey Good Lookin' Watcha Got Cookin'
                John T Smith Adobe Community Professional & MVP

                >shrimp on a pizza?

                 

                I never have, but Anchovies is an option where I buy pizza https://modpizza.com

                • 5. Re: Hey Good Lookin' Watcha Got Cookin'
                  jane-e Adobe Community Professional

                  https://forums.adobe.com/people/Nancy+OShea  wrote

                  Now whatcha got cookin' in your kitchen?

                   

                  I'm making a lot of pesto from basil growing in my garden and alternating that with curry recipes made in my Instant Pot.

                  • 6. Re: Hey Good Lookin' Watcha Got Cookin'
                    Nancy OShea Adobe Community Professional & MVP

                    My garden is really sad this year.  The triple-digit  heat and pesky hornworms have wreaked havoc on just about everything.   But all is not lost.  I have 3 pots of basil growing in my kitchen window.  

                     

                    Curry, mmm, yum.

                    • 7. Re: Hey Good Lookin' Watcha Got Cookin'
                      rodneyb56060189 Level 4

                      yum.

                       

                      anyone with instant pot recipe's for person with bad teeth who can't chew on nothin cough em up. Aside from pea soup. I'm an expert at that already. And French onion. If I eat anymore pea soup I'm gonna turn into a pea.

                      • 8. Re: Hey Good Lookin' Watcha Got Cookin'
                        jane-e Adobe Community Professional

                        Nancy, your pizza looks absolutely amazing! Are you sure it didn't come from a local restaurant?!!! I hope it tasted as good as it looks!

                        • 9. Re: Hey Good Lookin' Watcha Got Cookin'
                          Nancy OShea Adobe Community Professional & MVP

                          I worked at a pizzeria while attending school and had some regular customers who really liked the way I made 'em.  You can add whatever ingerdients you want.  The trick to great pizza is a good balance of toppings with crust & sauce.   Oh, and a hot oven preferably with a pizza stone .

                          2 people found this helpful
                          • 10. Re: Hey Good Lookin' Watcha Got Cookin'
                            Ussnorway Adobe Community Professional

                            the down side is how long they take to make i.e, a fast heated pizza oven = a busted pizza oven

                             

                            p.s, civilised countries call them prawns

                            • 11. Re: Hey Good Lookin' Watcha Got Cookin'
                              jane-e Adobe Community Professional

                              I agree with your customers, Nancy—what could be better than pesto, shrimp, red onion and tomato?

                              • 12. Re: Hey Good Lookin' Watcha Got Cookin'
                                rodneyb56060189 Level 4

                                speaking of prawns, vs. shrimp vernacular.... how can you have a jumbo shrimp ? isn't that a sorta contradiction ? But you could have a jumbo prawn !

                                 

                                 

                                • 13. Re: Hey Good Lookin' Watcha Got Cookin'
                                  Ussnorway Adobe Community Professional

                                  yes but the real question is; don't Americans have Bar-B-Ques to enjoy prawns the way God intended?

                                  • 14. Re: Hey Good Lookin' Watcha Got Cookin'
                                    Nancy OShea Adobe Community Professional & MVP

                                    Ussnorway  wrote

                                     

                                    the down side is how long they take to make i.e, a fast heated pizza oven = a busted pizza oven

                                     

                                    p.s, civilised countries call them prawns

                                    Commercial pizza ovens are rarely  turned off as they take several hours to reach 700-800 F.  

                                     

                                    Prawns have claws on three of their five pairs of legs, shrimp have claws on two of their five pairs of legs. Their gills and body shape are different too. As far as cooking them goes, they are virtually identical.

                                    1 person found this helpful
                                    • 15. Re: Hey Good Lookin' Watcha Got Cookin'
                                      rodneyb56060189 Level 4

                                      yuck. They sound like some kinda pre-historic monster sea creatures when you put it that way ! I'd rather just eat them when they've been shelled and de-veined and cooked with your pizza !  Yum !

                                      • 16. Re: Hey Good Lookin' Watcha Got Cookin'
                                        jane-e Adobe Community Professional

                                        Ussnorway wrote:

                                        yes but the real question is; don't Americans have Bar-B-Ques to enjoy prawns the way God intended?

                                         

                                         

                                        "Prawns on the Bar-B-Ques?"
                                        I don't think so, not according to the 1984 Paul Hogan ad!

                                        "I'll slip an extra shrimp on the barbie for you!"

                                        https://m.youtube.com/watch?v=Xn_CPrCS8gs

                                        G'day, Graham!

                                        • 17. Re: Hey Good Lookin' Watcha Got Cookin'
                                          rodneyb56060189 Level 4

                                          I'm so undisciplined I can't deal with doing an ingredient list and method thing. But you'll get the gist of this thing maybe.

                                           

                                          SOLE LOUISIANA ( chef from THE ORCHID early 1980's, 27th St. and 2nd Ave)

                                           

                                          Cook in frying pan with butter your filet(s). If you can't get sole any white flaky mild flavored fish is OK ( Tilapia OK )

                                          on medium heat about 3 minutes on one side ( roughly heating it up and cooking only bottom ).

                                          Carefully remove and put into baking dish cooked side down. Can use butter or good olive oil to coat bottom of dish so it won't stick.

                                           

                                          Make your own tomato stuff or use 1 canned stewed tomatoes ( sliced if you can find that in store). I can worth good for a couple filet.

                                          To make your own just use fresh tomato from garden ( heirloom is possible), blanch, peel, dice, cook in pan with a little olive oil, 1 clove garlic (use press), season to taste.

                                           

                                          Slice a ripe sweet banana length-wise into 3rds if you can, or else 1/2 is OK.

                                           

                                          Place banana slices on top of filtet(s)

                                           

                                          Ladle ( use one with holes so you don't transfer a lot of juice) tomato stuff onto filet, around the edges ( overlapping edges of fish). Do NOT ladle over banana but it's no big deal if you do.

                                           

                                          sprinkle gruyere cheese over fish, banana, and edge of fish too ( on top of little bit of tomato stuff ) The tomato stuff is predominately just in the baking pan so it will be a sort of counter flavor to the fish and banana stuff ( around the fish in pan ).

                                           

                                          Bake in oven until cheese melts ( like 350 for whatever ). That will finish cooking the fish and melt the cheese and keep the tomato stuff hot for serving all together.

                                           

                                          Carefully take out fish in whole filets is possible ( looks nicer than if they break up cause it is a flaky fish ). Put the tomato stuff on plate too, around fish.

                                           

                                          Yum !

                                          • 18. Re: Hey Good Lookin' Watcha Got Cookin'
                                            rodneyb56060189 Level 4

                                            I had a short stint as a bartender at the place, and can't tell if it is my current age or the stuff I was doing back then ( girlfriend was bartender at CBGB), but apparently it was on the next avenue over from 2nd.

                                             

                                            https://www.nyhistory.org/exhibit/orchid-restaurant

                                            • 19. Re: Hey Good Lookin' Watcha Got Cookin'
                                              rodneyb56060189 Level 4

                                              Baked Tilapia yesterday, and for experiment put canned peaches around fish in baking pan. Drizzled olive oil in baking pan, dragged filet's through oil to coat both sides lightly, and put canned peaches ( very soft ) around fish. Baked at 350 for about 20 min.

                                               

                                              Yum !

                                               

                                              tiny bit of salt ( can always add more after cooking if desired ) , pepper, paprika on fish...don't turn them over...just bake without turning.

                                               

                                               

                                              • 20. Re: Hey Good Lookin' Watcha Got Cookin'
                                                Erik Lord Adobe Community Professional

                                                That's interesting, thanks for sharing. I have to cook fish out on the grill as no one can stand the lingering smells in the house if I cook in the oven. I usually wrap the fillets in aluminum foil with a bit of olive oil, salt, and pepper. I may well add some canned peaches next time. Neat idea!

                                                • 21. Re: Hey Good Lookin' Watcha Got Cookin'
                                                  rodneyb56060189 Level 4

                                                  hehe, and bananas could work good too !

                                                   

                                                   

                                                  • 23. Re: Hey Good Lookin' Watcha Got Cookin'
                                                    rodneyb56060189 Level 4

                                                    Years ago I used to camp every late summer in Montauk at a state park ( Hither Hills), which is on the beach facing Atlantic. Surf casting was the early morning activity for me. Striped Bass or Blues. There's nothin for fish to hang out around in that particular area ( it's better if there are rocks and stuff a little further east ). But anyway,, some guy I was fishing with (we were using exact same lures and 'bait' thing ) got a Bass and invited me over to his camp site that night for dinner. His wife made it on grill in foil after he cleaned it and rinsed in ocean.

                                                     

                                                    It sorta tasted a little bit "steamed" or something. A little bland. Was wonderful sharing meal with his family ( even though I was jealous he got a fish and I didn't ).  But it might have helped if something was was put into that foil along with fish.

                                                     

                                                    It's fun to experiment.

                                                     

                                                     

                                                    • 24. Re: Hey Good Lookin' Watcha Got Cookin'
                                                      ScooterD76 Level 3

                                                      Onions, lemons, garlic and herbs stuffed into the gut of the fish makes for some good eatin' with that cooking method...

                                                       

                                                      There was a point in my life when I was deciding on college/careers to persue and I was stuck between graphic arts and culinary arts. I don't exactly regret my decision to go with graphics, but if i knew then that cheffery would be so big now....

                                                      • 25. Re: Hey Good Lookin' Watcha Got Cookin'
                                                        rodneyb56060189 Level 4

                                                        One drawback, with regard to me personally at least, is that if I smelled your cooking I would be hammering on the door to get in and eat it.... whereas with graphic arts you generally have to run and ad in some magazine to get customers.

                                                         

                                                        hehe... either way, it's cool being creative !

                                                         

                                                         

                                                        • 26. Re: Hey Good Lookin' Watcha Got Cookin'
                                                          rodneyb56060189 Level 4

                                                          Years ago ( 1972?) I was an art student in Denver and a bunch of us went to Mexican places near downtown for inexpensive but good food. There was one place in south industrial area ( mainly Mexican workers in factories) that served chile verde. Yum. It was so HOT it gave me hiccups the first spoonful ! 

                                                          The person making it in this giant pot behind the counter refused to tell us what was in it (so we could make it at home), so we got napkins and picked out stuff from our bowls and did our best to identify various things. Hence, the replication of the best chili verde ( made in that place) by dumb art students.

                                                          Now that I'm 67 and retired I make an extremely short-cut version now. But it's still really GOOD. Plus, I really like Pozole so what I make now is a cross between Chili Verde and Pozole just because I like it brothy ( not thick stew-like ) and I add white hominy.

                                                          But it More like green chili than pozole. Very GREEN.

                                                          Get really fat pork chops with bone (2" thick), like about 5-6 of them. Garlic head. an Onion. About 15 cans of chopped Green Chili (Ortega or something). A jar of jalapenos sliced. A can of white hominy.

                                                           

                                                          in giant pot ( spaghetti pot type thing ) drizzle a little olive oil and put 1/4 to 1/2 butter in pan, begin to heat low to melt butter.

                                                          Meantime, get the meat out of packaged plastic stuff and put that in pot. Then take ALL the garlic things and peel them and leave them whole and put those in pot. Stir meat stuff so it is getting evenly heated up with stuff and definitely not burning. keep heat low.

                                                          Peel onion skin off and chop into 8ths or something and throw that in pot. Add water to just COVER THE MEAT plus an inch or 2.

                                                           

                                                          Add pepper if you want, and a little cayenne pepper if you want.

                                                           

                                                          Turn heat up to boil ( uncovered or just partially covered, don't let it boil over) and then turn down to very very slow boil.... and PARTIALLY COVER so it doesn't boil over.

                                                           

                                                          Cook for about a day, adding water to keep the meat covered, and stirring those chops around once in a while ...

                                                           

                                                          Eventually they sorta disintegrate ( meat just sorta falls apart off bone) and onion and garlic just basically also melts.

                                                           

                                                          After at least 6 hours let it cool and use tongs and big bowl to pick out the bulk of stuff... throw out the meat, bones, onion parts, etc.

                                                           

                                                          Then strain. This is your broth.  Put in fridge.

                                                           

                                                          Next day, start heating up to a medium boil and add all the green chili and jalapeno and hominy and turn down to simmer (covered so be careful it doesn't boil over ) and cook about 7 hours. You want to cook that stuff so it melts ( gets really soft ) and you DON'T want the jalapenos to "bite your tongue" , or "burn your tongue". The longer you cook them the less it will bite.

                                                           

                                                          After that it's ready to eat, but if you put in fridge again overnight, the next day is even BETTER !

                                                           

                                                          YUM !

                                                          • 27. Re: Hey Good Lookin' Watcha Got Cookin'
                                                            Nancy OShea Adobe Community Professional & MVP

                                                            I have a delicious  recipe for Coq au Vin that takes 3 days to make.   If you have the time, it's well-worth the effort. 

                                                            • 28. Re: Hey Good Lookin' Watcha Got Cookin'
                                                              rodneyb56060189 Level 4

                                                              will you marry me ?

                                                               

                                                              just kidding.

                                                               

                                                              Yes, but here's the catch. I am 67 and have VA health insurance but no longer have dental insurance ( via film union cause I retired).

                                                              Bottom line - I cannot chew on stuff now. No joke. Don't have teeth that are lined up on top and bottom for chewing. No big deal, but I have to just swallow stuff after making it soft to begin with ( soup, stew, fish, etc.) OR cut it into little pieces to swallow.

                                                               

                                                              Sorry, but is fact of life at the moment.

                                                               

                                                              If you have recipe for that ( which sounds like it would qualify and plus taste really good ) I am all ears !

                                                               

                                                               

                                                              • 29. Re: Hey Good Lookin' Watcha Got Cookin'
                                                                Nancy OShea Adobe Community Professional & MVP

                                                                I don't make this dish often because it's labor intensive.  But the sauce is awesome and the chicken is so fork tender you should have no problems.

                                                                 

                                                                COQ AU VIN  (Chicken with Wine)

                                                                 

                                                                DAY 1:  Make brown chicken stock.

                                                                Brown Chicken Stock Recipe | SAVEUR

                                                                Strain solids and discard.  Store covered stock in refrigerator until ready to use.  Skim fat when chilled.

                                                                 

                                                                DAY 1:  Make marinade for 1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts).

                                                                • 1 750-ml bottle French Burgundy or California Pinot Noir
                                                                • 1 large onion, sliced
                                                                • 2 celery ribs with leaves, sliced
                                                                • 1 large carrot, sliced
                                                                • 1 large garlic clove, peeled, flattened
                                                                • 1 teaspoon whole black peppercorns
                                                                • 2 tablespoons olive oil

                                                                Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.  Note: your chicken will turn purple.  That's what you want.

                                                                 

                                                                DAY 2:   Cooking the chicken.

                                                                • 1 tablespoon olive oil
                                                                • 6 ounces thick-cut bacon slices, cut crosswise into strips
                                                                • 3 tablespoons all purpose flour
                                                                • 2 large shallots, chopped
                                                                • 2 large garlic cloves, chopped
                                                                • 4 large fresh thyme sprigs
                                                                • 4 large fresh parsley sprigs
                                                                • 2 small bay leaves
                                                                • 2 cups brown chicken stock from Day 1
                                                                • 4 tablespoons (1/2 stick) butter
                                                                • 1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
                                                                • 20 1-inch-diameter pearl onions, or boiling onions, peeled
                                                                • Chopped fresh parsley

                                                                 

                                                                1. Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately.  Do not discard them.
                                                                2. Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, and brown chicken stock.  Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.
                                                                3. Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet.
                                                                4. Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce.  Cool slightly. Chill uncovered until cold, then cover and keep chilled overnight.

                                                                 

                                                                DAY 3:  Remove pot from fridge.  Skim fat if needed. Very slowly warm Coq Au Vin over low heat until ready to serve.  About 1 hour.   To plate,  spoon sauce, chicken & vegtables over  cooked & drained egg noodles.  Garnish with parsley.   Enjoy!

                                                                • 30. Re: Hey Good Lookin' Watcha Got Cookin'
                                                                  rodneyb56060189 Level 4

                                                                  Wow !

                                                                   

                                                                  OK, will go shopping tomorrow and get stuff !  Thanks !

                                                                   

                                                                  Will let you know what happens.

                                                                   

                                                                   

                                                                  • 31. Re: Hey Good Lookin' Watcha Got Cookin'
                                                                    ScooterD76 Level 3

                                                                    #Drool

                                                                    I see bacon.... Only 1 clove of garlic??? LOL

                                                                    This looks super yummy i've printed it out!

                                                                     

                                                                    As a rule, the longer it takes to prepare, the better it tastes!

                                                                    1 person found this helpful
                                                                    • 32. Re: Hey Good Lookin' Watcha Got Cookin'
                                                                      ~graffiti Adobe Community Professional & MVP

                                                                      Note to self: Stop coming in here an hour before lunchtime.

                                                                      1 person found this helpful
                                                                      • 33. Re: Hey Good Lookin' Watcha Got Cookin'
                                                                        ScooterD76 Level 3

                                                                        So I will share my favorite "Labor Intensive" recipie, my families favorite. There are quite a few shortcuts you can take, i.e. using premade crust, but The end result is worth all the effort. You will also dirty all your pots and measuring cups on this one LOL

                                                                         

                                                                         

                                                                        Moravian Chicken Pie

                                                                         

                                                                        Photo: Courtesy of Cook's Country

                                                                        This Moravian chicken pie recipe from Cook's Country yields a satisfying double-crusted pie filled with shredded chicken and served with a rich gravy.

                                                                        We first seared the chicken to render the fat from its skin, which we used later in a roux to thicken the gravy. To ensure it would be moist, we then poached the chicken in chicken broth and used that broth for our gravy. After shredding the chicken, we tossed it with some of the gravy base to continue to keep it moist during cooking. While the pie cooked, we thinned the remaining gravy base with more chicken broth to give the final gravy the perfect consistency.

                                                                         

                                                                        MORE WEEKEND RECIPES

                                                                         

                                                                        Moravian Chicken Pie
                                                                        Serves 8

                                                                        If you get less than 2 tablespoons of fat from browning the chicken in step 4, supplement it with butter. The pie may seem loose when it comes out of the oven; it will set up as it cools.

                                                                        INGREDIENTS

                                                                        Crust:
                                                                        1/2 cup sour cream, chilled
                                                                        1 large egg, lightly beaten
                                                                        2 1/2 cups (12 1/2 ounces) all-purpose flour
                                                                        1 1/2 teaspoons salt
                                                                        12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

                                                                        Pie:
                                                                        2 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
                                                                        3 (5- to 7-ounce) bone-in chicken thighs, trimmed
                                                                        Salt and pepper
                                                                        1 tablespoon vegetable oil
                                                                        3 cups low-sodium chicken broth
                                                                        1 bay leaf
                                                                        2 tablespoons unsalted butter
                                                                        1/4 cup all-purpose flour
                                                                        1/4 cup half-and-half
                                                                        1 large egg, lightly beaten

                                                                         

                                                                        Story continues belowMoreCommeINSTRUCTIONS

                                                                        1. FOR THE CRUST: Combine sour cream and egg in bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses.

                                                                        2. Transfer mixture to lightly floured counter and knead briefly until dough comes together. Divide dough in half and form each half into 4-inch disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days. (Dough can be wrapped tightly in plastic and foil and frozen for up to 2 months. Thaw completely at room temperature before using.)

                                                                        3. Remove 1 dough disk from refrigerator and let sit for 10 minutes. Working on lightly floured counter, roll into 12-inch round and transfer to 9-inch pie plate, leaving 1/2-inch overhang all around. Repeat with second dough disk and transfer to parchment – lined rimmed baking sheet. Cover both doughs with plastic and refrigerate for 30 minutes.

                                                                        4. FOR THE PIE: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Cook chicken until browned all over, about 10 minutes; transfer to plate. Pour fat (you should have 2 tablespoons) into small bowl; reserve. When chicken is cool enough to handle, remove and discard skin. Add broth, chicken, and bay leaf to now-empty pot and bring to boil. Reduce heat to low and simmer, covered, until breasts register 160 degrees and thighs register 175 degrees, 14 to 18 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Pour broth through fine-mesh strainer into second bowl and reserve (you should have about 2¾ cups); discard bay leaf.

                                                                        5. Adjust oven rack to lowest position and heat oven to 450 degrees. Heat butter and reserved fat in now-empty pot over medium heat until shimmering. Add flour and cook, whisking constantly, until golden, 1 to 2 minutes. Slowly whisk in 2 cups of reserved broth and half-and-half and bring to boil. Reduce heat to medium-low and simmer gravy until thickened and reduced to 1¾ cups, 6 to 8 minutes. Season with salt and pepper to taste. Combine 1 cup gravy with shredded chicken; reserve remaining gravy for serving.

                                                                        6. Transfer chicken mixture to dough-lined pie plate and spread into even layer. Top with second dough round, leaving at least 1/2-inch overhang all around. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Cut four 1-inch slits in top. Brush pie with egg and bake until top is light golden brown, 18 to 20 minutes. Reduce oven temperature to 375 degrees and continue to bake until crust is deep golden brown, 10 to 15 minutes. Let pie cool on wire rack for at least 45 minutes.

                                                                        7. When ready to serve, bring remaining ¾ cup reserved gravy and remaining ¾ cup reserved broth to boil in medium saucepan. Simmer over medium-low heat until slightly thickened, 5 to 7 minutes. Season with salt and pepper to taste. Serve pie with gravy.

                                                                         

                                                                        ** I make all the gravy at once. Good gravy is a pain enough to get right once, much less adding more broth and re-thickening

                                                                         

                                                                        *** EDIT also, after the step where you remove the skin, i fry the fat/skins up crispy chicharron style in the remaining oil  for the kiddos

                                                                        • 34. Re: Hey Good Lookin' Watcha Got Cookin'
                                                                          rodneyb56060189 Level 4

                                                                          yum !

                                                                           

                                                                          thank you !

                                                                           

                                                                          I have to admit I fagged out on shopping today for the Nancy recipe, realizing I have to buy some containers and stuff to do the steps and store in fridge, or on counter tops. So I'll shop basically day by day as needed instead.

                                                                          I'll take some alternatives ( like bacon, I can't chew, so that might become salt pork sliced thin ). Stuff like that.

                                                                           

                                                                          hehe, this is fun !

                                                                           

                                                                          thanks.

                                                                           

                                                                          • 35. Re: Hey Good Lookin' Watcha Got Cookin'
                                                                            Nancy OShea Adobe Community Professional & MVP

                                                                            rodneyb56060189  wrote

                                                                             

                                                                            I'll take some alternatives ( like bacon, I can't chew, so that might become salt pork sliced thin ). Stuff like that.

                                                                            I use bacon because it's easy to find in most markets.  But lardons are traditionally used to flavor Coq Au Vin.

                                                                            1 person found this helpful