Friday, October 10, 2014
Chicken, Sausage and Leek Pot Pies and Roast Beef Cornichon Sandwiches
Some decisions are tougher than others. At the office, I'm pretty good about making decisions. I mean, I'm the boss. The buck stops here. So, I've got to be decisive. But, in my personal life I'm not always as good. For several years now I've been a part of the Secret Recipe Club. Over time, it's changed a lot. Now, it's time to go so I can focus on blogging about the recipes I want to try from friends blogs, cookbooks, magazines... So, I'm officially going to quit doing the Secret Recipe Club. Whew! That felt good to get THAT decision made!
Ok, back to our regularly scheduled programming :-) We've been adopted by a three-legged feral cat. We've named him Smokey. He's VERY feral. Stays at best 6-10 feet away. But, he's now gotten to the point that he relaxes in our herb garden and occasionally on our driveway. Even with just three legs, the boy can hunt. He's fast. We've tried and tried and tried to capture him and have him neutered. No go there. Turns out our neighbor captured him and thought he'd turn him into a pet... Um, no. Feral cats do not make great pets. So, Smokey is VERY wise about traps...
Not too long ago we headed to Seattle to a lovely wedding. While there I bought a couple of cookbooks. Shocking, I know. One of them was Jamie Oliver's Jamie's Dinners. I've never really cooked his recipes. Now, I'm just kind of plowing through the cookbook. The first dish was his chicken, sausage and leek pot pie. Then, I made a carrot crunch salad. And, a roast beef and cornichon sandwich. We didn't care too much for the carrot crunch salad. Gave it a three on a scale of one to five.
The pot pie is another story. We've already made it twice. And, it will become our go-to pot pie recipe. I did use Wolfgang Puck's cheese pastry instead of the puff pastry called for. And, the sandwich. We had those two days in a row. YUMMMMM!
Chicken, Sausage, Leek Pot Pie
for the filling:
chicken - the recipe calls for 2 lb, I used the breasts of a rotisserie chicken
sausage- the recipe calls for 9 oz , I used a pound
2 leeks , diced and rinsed (or, you can use a sweet onion...)
2 carrots, diced
3 ribs celery, diced
2 t thyme
3 T butter
2 T flour
1/2 c white wine
1/2 c chicken broth
1 c cream
for the crust:
Follow this link...
Shred the chicken.
Brown and drain the sausage. In a large skillet, melt the butter. Saute the leeks, carrots and celery. Add the thyme and the flour.
Cook for a few minutes so the flour isn't raw. Slowly stir in the white wine, then the chicken broth. When the sauce is thick, add the cream. Pour into a baking dish. Top with the crust.
Bake at 425 for about 45 minutes.
Roast Beef and Cornichon Sandwiches
1/2 pound very thinly sliced rare roast beef
Slice the baguette in half length-wise. Spread one side with mustard and the other with horseradish sauce.
Layer on roast beef, thinly sliced cornichons and salad greens.
Put the sides together.
Adapted from Jamie's Dinners