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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

5 Surprising & Delicious Gluten-Free Brunch Items at Bread and Honey Café

5 Surprising & Delicious Gluten-Free Brunch Items at Bread and Honey Café

Well I kinda tricked you a little bit with that title, because all of our scrambles and specials are gluten free (minus the toast). But they are all delicious, so it wasn’t a lie.

1 ) The most surprising gluten-free item on our brunch menu is our Bacon Apple Corn Cakes!!! 

Made with cornmeal and oat flour (that we make ourselves) and pumpkin purée. The other shocking thing about them is they are made without dairy. They however,  are not vegan, aside from the bacon they also have eggs, you need something to hold them all together. So while they are cooking on the grill we sprinkle crispy bacon on them and then flip them, cook a little more on the bacon side. Served with sautéed apples and cinnamon, brown sugar, and lots of butter.  So if you can't have dairy, then get the apples on the side. You have to taste them.

2) This one is not surprising at all if you know what gluten is, even in its obviousness, it's delicious. Our Fruit and Yogurt Parfait, made with house made granola, Nancy's unsweetened yogurt, strawberries, pineapple, honeydew and topped with honey…..yummm!

3) The Greek Scramble, made with three large eggs, sautéed spinach, roasted garlic , sweet red peppers and lots of feta. If you love feta, this is the one for you! I love feta and I don't skimp.

4) The Spicy Bacon Mushroom, made with shallots, jalapeños and sautéed mushrooms cooked with chopped bacon and topped with white cheddar, so good and the most popular scramble we have.

5) The Italian Scramble made with sautéed zucchini, roasted tomatoes (side note; I roast all the tomatoes that are being mixed with eggs because otherwise they add to much water to the scramble end up diluting the flavor of the eggs), and then a spoonful of house made pesto and top it all off with mozzarella. It’s very good and with the white cheese, green pesto and red tomatoes, you are pretty much eating the Italian flag.

If you want to watch me make any of these amazing dishes, from the safe distend of the dining room, come by for brunch, Saturday and Sunday 8 to 2 (or 3 depending on how the day is going).