I know that's the first line of the Smitten Kitchen post that inspired this endeavor, but I must repeat it because we really did have a newly-adopted beggar kitty pursuing our potpies.
A few more obligatory shots because I'm shameless and you know you want it:
reaching out to win over our friends:
adapting to her new home:
getting acquainted to her new roommate:
that's too much, i know. more can be found on my new blog devoted to miscellany and self-indulgent narrative.
let's shift gears to the real topic at hand, my friends. Mark's bread obsession has led him to pie crust...and pie crust he can do. i know, i'm a little baffled. this man's outdone me already.
we got our inspiration here, and it turned out like this:
The only thing I did differently than Deb & Ina (good company to keep if you ask me) was I boiled the chicken breasts in my cast iron dutch oven with some herbs, peppercorns, bay leaf, onion, carrot, celery, and the greens from the top of a bunch of carrots (they needed a use) which resulted in some lovely homemade chicken broth.
This was last Sunday's work and I was a powerhouse that day. I elected to spend the entire day in the kitchen. That cast iron dutch oven paid for itself that day. I also used it to make veggie broth. For a month or so I've been saving onion skin (as long as it's organic), mushroom stems, chard spines, things that would otherwise be composted in a ziplock in the freezer. I dumped the contents into the pot, added fresh onion, carrot, and celery along with the other items mentioned in the previous paragraph and simmered it for about an hour and a half. I strained it and then added salt. It was very tasty.
I froze two quarts and used the rest to make a curry ginger carrot bisque recipe I found on Tastespotting.
It was just okay...needed texture. Next time I'll add black beans.
So, to recap, last Sunday, I made:
pot pie filling
oh yeah, and I also made maybe my best batch ever of chili powder. Take that last week's bloody chicken debacle.