Making Stuff Up
ish or French accent. By the time it came out of the oven, bubbling at the edges, it was anything but!
here for the recipe. Make it in large batches and freeze it in one-pound portions for future use.
Minor's, with terrific flavor. They are a staple in our kitchen now, and I use them to add depth to simmering sauces and ragùs... and this pie.
. It turned out so well I was immediately looking forward to autumn’s cooler weather as an excuse to make it again, a way of saying thank you to Yvonne and Allan for the foodie gifts.
Contigo. We had dined there with Susan and Appy during the summer, and taken home abundant leftover roast suckling pig to freeze. For their return visit, I made the pot pie with this pork. It imparted the same deep, rich flavor as the carnitas.
Block Island Blue Pottery meant for just this type of dish.
See? You really can make stuff up!
Green Chile Pork Potpie
1 tablespoon butter
1 large shallot, minced
3 carrots, slices in thin coins
2 large stalks celery, sliced
4 ounces mushrooms, sliced
Sauté the shallot for a few minutes till clear. Add remaining vegetables and stir to coat. Cover and lower heat; let simmer 15 minutes, stirring occasionally, or until vegetables are al dente. Set aside.
4 tablespoons butter
3 tablespoons flour
1 teaspoon green chile powder, or to taste
1/2 tablespoon chicken broth concentrate
1/2 tablespoon beef broth concentrate
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1/2 teaspoon ground coriander
2 cups water
1/2 cup cream
1 to 1 1/2 cups skim milk
salt and pepper to taste
1 cup frozen peas
1/2 cup slivered almonds
In a large, 12-inch cast iron skillet, heat 4 tablespoons butter and, when melted, whisk in the flour and cook for a minute. Whisk in the chile powder and then the chicken and beef broth concentrates, herbs, and spices. Sauté for 30 seconds, then add water one cup at a time and continue whisking, as it will thicken quickly. Add cream and 1 cup milk. Season gently with salt and pepper, then continue adding milk until the consistency is thick and creamy. Add less milk if you want a firmer filling, and more if you prefer a more stew-like texture. Add the frozen peas and almonds. Remove from heat and let cool to room temperature.
Single pie crust
1 1/3 cups flour
1/2 teaspoon salt
8 tablespoons butter
1/4 cup ice water
Process the flour and salt with 3 pulses in the food processor. Add shortening in 16 pieces and pulse 10-12 times, or until mixture resembles tiny peas. Evenly distribute water over the flour mixture and then pulse until mixture clumps and begins to come together. Turn it out onto a floured board and pull it together into a ball. Wrap in waxed paper and refrigerate for 1 hour.
1 pound carnitas, cubed or shredded
recipe for single pie crust
Preheat oven to 450°F.
To the chile cream, add the pork and previously cooked vegetables; mix well. Adjust seasoning.
Using the same skillet if it has an oven-proof handle (or a large baking dish or individual serving crocks), cover the mixture with pastry and press edges against the sides of the container. Poke a few steam holes in the pastry.
Place pot pie(s) in the oven and bake for 15 minutes, then reduce heat to 350°F and continue to bake for 25-30 minutes longer, until golden on top and bubbly.