Monday, February 18, 2008

Recipe Review: Chipotle-Potato Pot Pie

I now see why R's parents treasure their pot pie dishes-- finding a set of appropriately sized vessels is hard! Upon deciding to try out this recipe, R and I went to Target to find some dishes. I could just envision what I wanted: white, oven-proof, 1 to 1 1/2 inches deep with a circumference roughly the size of both hands making a circle. A meal-sized pot pie dish.

Well, we got to Target and all we could find was clear glass dishes. We decided to go across the street to Bed, Bath & Beyond to check out their selection. They had a dish that could have worked, but it was part of a set! Speaking with one of the assistants, I got the impression that he is asked about dishes of that size quite frequently. You'd think the store would get the hint and stock them individually.

In any case, we wound up settling for utilizing assorted dishes around the house so that we could finally enjoy some delicious pot pie. This was my first opportunity to to use Cook 1.0, a cookbook I have had for a while and filled with Post-It notes. I'm glad I finally put it to use, as it is a really interesting cookbook. The author focuses on a few multipurpose recipes, providing numerous options (and suggesting others in the back) using the same techniques. The pot pie section contains 6 different recipes, each laid out in a formulaic fashion with 3 steps: Start pie filling; add main ingredient, liquid + seasoning; pour into bowl + bake. I now feel much more empowered in the field of pot pies.

Chipotle-Potato Pot Pie
From Cook 1.0
(We added some chorizo and chopped chipotle peppers)

Start pie filling:
Preheat oven to 400* F.
To a large pot over medium-high heat, add:
  • 3 T extra virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 c. diced potatoes (1/4-in. dice)
  • 1/2 t salt
Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender.

Add main ingredient, liquid + seasoning:
Stir in:
  • 1 T adobo sauce from a can of chipotle chiles
  • 1 c. corn kernels
In a small bowl, combine:
  • 2 c cold milk
  • 2 T. cornstarch
Stir into the potato mixture. Bring to a boil, stirring constantly, and cook until the filling starts to thicken. Remove from the heat and season with more salt to taste

Pour into bowl + bake:
Pour the filling into small ovenproof bowls, each three quarters full. Cut a piece of puff pastry dough to fit each bowl, with some overlap. Place the dough on the bowls and fold over the edges. Brush the dough lightly with egg white for a golden crust. Poke a few holes in the top with a fork to allow steam to escape. Bake until the crusts are tall and deeply golden, about 15 minutes.

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