Saturday, November 19, 2011

Cranberry Relish

There is a good chance I have posted this before--but it bears repeating in the days before Thanksgiving. Also, I wanted to test out my new iPhone camera and pretend I was the Pioneer Woman or Deb from Smitten Kitchen.

We've been making this for Thanksgiving for as long as I can remember. Its been a Thanksgiving staple for me and my family. I understand there is a time and place for canned cranberry sauce--but it should not be on the Thanksgiving table because this is far superior in most every way imaginable. Despite this--I am always "battling" with the canned stuff whenever I go to Lars' family's. Don't even get me started. Don't ask me to bring cranberry relish and then have discs of canned cranberry crap on the table. BITTER? ME? No...I'm as sweet as homemade cranberry relish.

So simple and so good.

INGREDIENTS
  • 1.5 cups sugar (you can make this less sweet if you like--I usually only put in about a cup)
  • 1/2 cup water
  • 1 12 oz package (3 cups) cranberries
  • 2 medium pears (cored & cubed--2 cups)
  • 1/2tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 4 inches stick cinnamon
COOKING DIRECTIONS
Bring sugar and water to boiling in two quart saucepan, stirring to dissolve sugar. Boil rapidly, uncovered, 5 minutes

Add cranberries, pears and spices. Return to boiling. Cook 3-4 minutes or until cranberry skins pop, stirring occasionally. Remove from heat. Cover and chill. Remove cinnamon before serving. Store for up to a week in the fridge.

Here's the finished product. If I had my act together I would post it in a beautiful white bowl but you get it like this.

Thursday, November 17, 2011

Comfort Me With Chicken Pot Pie (Palos Verdes Style)

I realize that the legitimacy of a chicken pot pie recipe from Palos Verdes is a little circumspect (what do people in Palos Verdes know about comfort food for crisp fall weather and cold winter nights!)...but this recipe will make a believer out of you. Its a little bit of a twist on the traditional chicken pot pie, in that you bake biscuits within and on top of the "pie" in lieu of the pie crust. Comfort food at its finest and perfect for winter weather. Or summer weather if you're Kate and you live in San Francisco. Ginny--I don't think you're allowed to eat chicken pot pie in Florida-might be illegal so you should check with local ordinances. So, really, this recipe is for Erika--my cold weather doppelgänger. We got our first dip into 20 degree weather last night so its very appropriate to post this now.

Recipe here--I give it 5/5 "Noms"

PALOS VERDES CHICKEN POT PIE (Serves 4)

Pie Filling
  • 8 teaspoons butter
  • 8 teaspoons flour
  • 2 cups chicken broth
  • 1 cup diced carrots, peeled
  • 1 cup green peas
  • 4 chicken breast halves, skinned, cooked and diced (or a roast chicken from the market)
  • ¼ teaspoon thyme (so important--love the flavor this adds)
  • Salt and pepper to taste

Biscuit Dough

  • 1 ½ cups of flour
  • 2-teaspoon sugar
  • 1-teaspoon salt
  • 2-teaspoon baking powder
  • 4 tablespoons butter, cut into pieces
  • 2 tablespoon grated Parmesan cheese
  • 1-cup milk or half and half
Cooking Directions
  1. Preheat oven to 375 degrees
  2. Melt butter in a medium pan and stir in flour. Stir in broth and cook over low heat until mixture is smooth and thickened, about 5 minutes. Stir in carrots, peas and chicken. Add thyme and season well with salt and pepper. Remove from heat and set aside.
  3. Prepare Biscuit Dough: Place flour, sugar, salt and baking powder in bowl and stir to mix well. Cut in butter until crumbly. Add cheese. Pour in milk and stir briefly until batter is sticky and holds together.
  4. Spoon half of chicken mixture into buttered 2 quart casserole. With spoon, drop half of dough over chicken. Cover with remaining chicken mixture and top with remaining dough.
  5. Bake until golden brown, about 30-40 minutes.