Transitions and Pie

I know it has been weeks since I posted. My time and mind had been occupied with transitions. My mother passed away this week after a quick decline in health and although it was sad, it also was her time. She was a week away of turning 94. She did not smoke, over drink, or sit in the sun. Her skin had no wrinkles aside from those few worry lines on her forehead which I probably caused. She loved a good laugh and lived a good life. She would say the secret to her longevity of being fit and feisty was fine food, green tea, and York peppermint patties, her weakness. In her prime, my mother worked a forty-five hour week while raising five children. And never in all that time do I remember her ever complaining or going without a healthy meal. She made oatmeal the old fashioned way and added raisins, she preserved most of the vegetables from the garden, and she baked almost every weekend. My mother knew food and appreciated its value for the body. This is the lesson I will pay forward. While I had little time or desire to experiment in my kitchen these past few weeks, I am grateful to my friends who did. Here are two great recipes. My mom would be pleased.

 Jo Jo's Yummy Cheese Pie

Basically she said add whatever you like to filling. You start with a pie crust and then layer it. Jo used gorgonzola cheese, roasted eggplant, and grated Parmesan.

David's Delicious Chicken Pot Pie

The flaky crust is what will attract you, the scrumptious filling will keep you eating. David filled this with cooked chicken, fresh potatoes, and plum tomatoes. Here is his recipe.

Chicken Pot Pie

1 3/4 lbs skin on, bone-in chicken thighs (about 6)

Kosher salt and pepper

2 tbs olive oil

3 leeks sliced 1/4in thick

1 fennel bulb cored and thinly sliced

plus 1 tbs chopped fronds

1 tbs flour

1/4 cup Pernod or white wine

Pinch of saffron (optional)

1 cup heavy cream

½ tsp finely grated orange zest

2 med red skinned potato diced

3 sm plum tomatoes, finely chopped

1- 17oz frozen puff pastry, thawed

1 lg egg

Set oven at 375, salt and pepper chicken and roast about 40 minutes or till cooked through

Shred meat, discard skin and bone

Heat olive oil in a lg skillet over med heat. Add sliced leeks and fennel and sprinkle with 1/4 tsp salt. Cook, stirring occasionally until vegs soften about 8 minutes. Sprinkle in flour, cook, stirring 1 minute. Add Pernod and saffron, simmer till the liquid is almost evaporated about 1 minute

Add 3/4 cup water, the heavy cream, orange zest, potatoes and ½ tsp salt to skillet.

Simmer till potatoes are almost tender 8 to 10 minutes.

Stir in shredded chicken, tomatoes and fennel fronds, season with salt and pepper to taste

Set oven to 350

Set out 6 - 8-10 oz ramekins. Unfold puff pastry on a lightly floured surface. Gently roll out pastry so it is extended ½ inch in each direction. Using ramekin as a guide cut slightly larger than ramekins.

Divide filling among ramekins, filling each nearly to top. Brush edge of pastry and rim of ramekin with beaten egg. Set pastry on each ramekin secure the dough. Brush pastry with remaining egg.

Place ramekins on baking sheet and bake till domed and golden brown about 30 minutes. Let stand 5 minutes before serving.