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Snow Days and A Chicken Pot Pie, A Love Story!

Snow Days and A Chicken Pot Pie, A Love Story!

Some of you may have noticed that driving, walking, and just general living are a lot more difficult than they used to be, I'm not dissing the snow FYI, if it wasn't for the snow it would just be dark and wet with NOTHING to talk about. But when it's cold outside and your stuck inside the best thing you can possibly eat is a chicken pot pie!!! If you can't make it in to Bread and Honey Café for our chicken pot pie, I will give you the recipe and you can make it yourself.

Just in case anyone was worried about Bread and Honey being open on snow days, don't!! I will always risk my life and that of my employees to be a warm friendly place to go in a storm, plus with no one else open, we get all the neighborhood business.

Now lets get to the recipe.

First, start with two pounds of chicken, poached in salted water with half an onion, and 3 sprigs of tarragon.

While the chicken is poaching (about 20 to 30 minutes), fine dice a pound and a half of each: celery, carrots, and onion. Start sautéing your vegetables in a heavy bottom pan on medium heat with a table spoon of oil, sauté at least 10 minutes before turning down to low and adding a table spoon of butter.

Sweat your vegetables down until you can see oil on the bottom of the pan, when that happens add 3 tablespoons of flour until it gets absorbed in the fat, you are basically making a roux, slowly add 4 cups of the tarragon chicken stock to the sautéed vegetables until it looks like chicken gravy.

While your gravy is simmering on low, dice the poached chicken and add it to the gravy, cook on low for 20 min stirring frequently.

For your crust, use any recipe you want, I like galette dough because it has cornmeal and I like cornmeal. Don't forget to omit the sugar, and don't forget to roll out enough dough for the top crust.

Roll out your dough and line your baking dish, put into the fridge while you finish the pot pie filling, adjusts the seasoning with salt and pepper and add 1 cup frozen peas.

I make this extremely easy delicious pot pie filling more often than any other savory pie recipe, because it's everyone's favorite.  But, just so we're clear, I've never measured any of my ingredients, so consider this “recipe” more of a rough guideline than anything written in stone.

Bake on 350 for 25 minutes, let cool and enjoy

Breakfast Empanadas!!!!

Breakfast Empanadas!!!!

I would like to introduce our new Bacon & Sweet Potato Breakfast Empanada.

Not enough is said about breakfast empanadas, but I'm about to change all that, their crispy on the outside and warm and cheesy on the inside and we make two different kinds every day at the Bread and Honey Café.

Here is the recipe for our new amazing empanadas;

  • 1 pound of sweet potatoes, peeled and boiled.
  • 1 pound of Yukon potatoes, boiled whole skins on.
  • 1 bunch of kale, boiled in salted water
  • 12 oz of cooked, chopped bacon
  • 8 oz of grated sharp white cheddar
  • 1 cup of sour cream
  • 12 eggs very softly scrabbled
  • 1 tablespoon fine diced shallots
  • 1 T kosher salt

Squeeze and chop the kale.
Sautéed shallots with the bacon and Kale.
Peel Yukon and sweet potatoes and cut into small pieces.
Mix all ingredients together and let cool on a floured surface.
Roll empanada dough into a 1/8 inch thick slab.
Cut into rounds, 3 to 4 inches across.
Scoop filling into the center of the dough rounds.
Egg wash the outer edges of the rounds, fold over and crimp edges with a fork.

Bake at 375 for 12 minutes or until it looks like something you want to eat.
This recipe makes a whole bunch, so for those of you who are making this for less than 20 people
you should probably cut the recipe in half.

This weekend, for our brunch special we are going to make these Breakfast Empanadas with chorizo instead of bacon and served with two eggs any way, topped with salsa and sour cream...

Oh my, so good!!