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Posted on » by Michael » Theme:

Chicken Pot Pie with (Granular) Cornbread Crust

Filling:

◾1 Tbsp. olive oil
◾1 Tbsp. unsalted butter
◾1 medium Onion , chopped
◾1/4 cup flour
◾2 cups chicken stock
◾2 cups chopped Roasted Chicken (I used 3/4 lb boneless skinless chicken breast that I simply sauteed in a pan and then chopped)
◾1/2 cup frozen sweet petite peas (optional corn and celery- about 1/2 cup each) (oops, missed that)
◾1 potato , diced and boiled (I roasted 1/2 of them)
◾1 1/2 cup chopped, cooked carrots (I roasted 1/2 of them)
◾1/2 tsp. salt
◾Cracked pepper
◾Dash of Tabasco® sauce

Crust:
◾3/4 cup white or yellow cornmeal (should be whole grain)
◾3/4 cup flour
◾1 Tbsp. baking powder
◾1 1/2 Tbsp. sugar
◾1/2 tsp. salt
◾3/4 cup milk
◾1 large egg
◾2 Tbsp. canola oil

Directions:

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly.

To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.

Enjoy!

Posted on » by Ashley » Theme:

Coconut Cream Pie

Coconut Cream Pie
Bon Appétit September 2002

Makes 8 servings

Crust:
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces
4 tablespoons (or more) ice water

Filling:
1/2 cup sugar
2 large eggs
1 large egg yolk
3 tablespoons all purpose flour
1 1/2 cups whole milk (I used unsweetened coconut milk)
1 1/2 cups sweetened flaked coconut
1 teaspoon vanilla extract
1/8 teaspoon coconut extract

Topping:
2/3 cup sweetened flaked coconut
1 1/4 cups chilled whipping cream
2 tablespoons sugar
1/8 teaspoon coconut extract

For crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.

Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)

Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

For filling:
Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

For topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.