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to do. to see. to hear. to love

i had the pleasure of having a few very special friends come over,and the neighbors too, for a chilly saturday afternoon feast this past weekend.  creamy cheese with walnut bread, tarragon chicken pot pie, salad with fennel/ orange/ and dill, deconstructed apple pie and apple crumble with lavender. it was a lovely little afternoon.  i had so much fun throwing it together and making up recipes! my favorite part was the fact that i filled vases and the table with plants from around the house. who needs the flower mart when you have foliage in your yard! there were also lots of cute pups! all in all it was a success and i want to start doing more like this!  make your reservations! literally! an off the grid restaurant? anyone? donation only….

recipes below.

TARRAGON CHICKEN POT PIE

what you need:

chicken

leeks

shallot

garlic

carrots

potatos

tarragon

thyme

white wine

cream

chicken stock

salt and pepper

flour

butter

more flour, butter, shortening for the crust. the recipe i used you can find here. refrigerate.

shred your chicken ( i did two chicken breasts). you can do this is a pan as it cooks, roast a chicken, roast chicken breasts, buy a roast chicken, or just cube some chicken breast. the world is your oyster.

sauté one shallot in  1/2 stick of butter. and then add the leeks and garlic (chopped and cleaned).

once they have started to cook down add  1/2 cup of flour and cook until the flour looses that flour smell

add the chicken stock. about 2 1/2 cups

add 1/4 cup of dry white wine

next add the carrots and potatoes (chopped)

simmer for a bit.

add some cream for thickness. about 3 tbsps

add the 1 tbsp tarragon, 1 tsp thyme,  1 1/2 tsp salt and 1/2 tsp pepper.

let it thicken.

cut your dough in half. roll your dough out and place in a pie dish or casserole dish using a rolling pin. ( some pot pies don’t have a bottom crust, but isn’t that the best part?)

add the filling.

cover with the second piece of dough. adhere to the sides of the dish with a egg wash. also, brush the top with the egg wash.cut slits in the top to avoid explosion!

bake at 375 for about 45 minutes to an hour or until crust is golden brown. let sit for about 20 depending on how thick your dish is.

( to be honest, i didn’t use measurements (except in the crust). i made the whole thing up after looking at a few different recipes online…do your research! i am giving you decent approximations…i think you can figure it out as you like it. you just want to make sure the filling is thick and not runny)

DECONSTRUCTED APPLE PIE with BUTTERSCOTCH

AND LAVENDER APPLE CRUMBLE

DECONSTRUCTED APPLE PIE WITH BUTTERSCOTCH SAUCE

for the pie: same crust as the pot pie. recipe here

you need:

apples

brown sugar

flour

cinmamon

fresh nutmeg

lemon juice

lemon zest

salt

butter

chop the apples 4.

place in a bowl with 2 tbsps of flour, 1/2 cup brown sugar, 1 tsp of cinnamon, nutmeg, a bit of salt, juice of one lemon and the zest too.

roll your dough out and place apples in center of dough. fold the sides over the apples so there is a hole in the center and the pieces overlap.

place some knobs of butter on top. brush with egg wash

bake at 375 for about 30-45 minutes.until golden.

for the butterscotch sauce i used Laura Calder’s recipe. super easy and damn damn good!

pour the butterscotch all over that apple pie.

LAVENDER APPLE CRUMBLE

i used the same apple mixture from the pie that i had leftover.

you also need:

butter

oats

brown sugar

flour

salt

slivered almonds

cooking lavender

combine the oats, brown sugar, and butter in a bowl using your hands until it becomes crumbly. best to use cold butter. i don’t measure i just eye it. but say you do 1/2 cup of oats, 1/2 cup of brown sugar, 2 tbsps of flour, pinch of salt, and 1 stick of butter.

place the apples in a baking dish. top with slivered almonds and lavender. add the crumble mixture on top. bake at 375 until golden.

oh, and don’t forget the homemade whip cream!

FENNEL SALAD

the salad is just mesclun greens topped with shaved fennel, orange slices, fresh dill…and drizzled with olive oil, apple cider vinegar, salt and pepper. a little parmesan wouldn’t hurt either!

we also had a cheese plate with one outstanding creamy cheese that i can’t remember the name of. but i got it at cookbook along with the walnut bread, and the best dates i have ever had! (they also have raw milk there that is sooooo good. it’s what milk should taste like!) i added some cornichons and green olives to the platter!

Zach brought a french Sauvignon that was so delicious and went perfectly with the cheese and pot pie! …and i am drinking the leftovers now!

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