Chicken Cottage Pie

Chicken Cottage Pie. Don't you love a meal you can assemble the day before and pop in the oven the next evening for a relaxing dinner? I do! And it's versatile, so if you're out of one thing just add that amount of something you do have. I was out of celery this time, so I just doubled the red bell pepper and added 1/2 teaspoon celery seed to make up for it. 

It's great when you're craving Chicken Pot Pie but don't have the time or energy to make the pastry and rest it in the refrigerator for an hour before rolling it out. Or, if you're like me and this time your craving for mashed potatoes is surpassing your craving for pie crust. 

I do love my comfort food! Even in warm weather, in which case I might just serve the chicken filling over mashed potatoes and forego running the oven.

What are some of your favorite comfort foods? I'd love to know. And I hope you'll give this a try and let me know how you like it.

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Chicken Cottage Pie 

(Makes one 2-quart pie or four 2-cup pies)

The Potato Topping

2 pounds (32 ounces/907 grams) russet potatoes
4 tablespoons (2 ounces/57 grams) unsalted butter, room temperature
1/2 cup (4 fluid ounces/118 ml) milk 
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup (2 ounces/57 grams) grated Cheddar

The Chicken Filling

2 tablespoons (1 fluid ounce/30 ml) extra virgin olive oil

1 pound (16 ounces/454 grams) boneless skinless chicken breasts and/or thighs
3/4 teaspoon salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 tablespoon (0.5 ounce/14 grams) unsalted butter
1/3 cup diced onion
1/3 cup diced celery
1/3 cup diced red bell pepper
2/3 cup diced carrots

8-ounce (227 grams) package mushrooms, halved and sliced

1/4 dip-and-sweep cup (1.25 ounces/35 grams) unbleached all-purpose flour

2 tablespoons (1 fluid ounce/30 ml) brandy or dry sherry

1 1/2 cups (12 fluid ounces/355 ml) lower sodium chicken broth

1/4 cup (2 fluid ounces/59 ml) heavy cream

1/4 cup (2 fluid ounces/59 ml) milk

2 tablespoons (1 fluid ounce/30 ml) dry sherry, optional
1/4 teaspoon dried marjoram
1/4 teaspoon thyme 

3/4 cup fresh or frozen peas

1 Pare the potatoes and rinse and quarter them. Put the potatoes in a 2-quart saucepan and add cold water to cover and 1/2 teaspoon of salt. Bring to a boil and simmer about 20 minutes or until potatoes are tender.

2 In the meantime, prepare the filling. In large skillet,* heat the olive oil and cook the chicken (seasoned with 1/4 teaspoon each salt and pepper) until done. Cool and dice the chicken.

* I used my All-Clad 5112 Stainless 12-Inch Fry Pan (in the first photo), which can go right into the oven. If your skillet can't go into the oven, you can make your pie in a 2-quart baking dish (I sometimes use an 8x8x2-inch Pyrex dish). Or you can make 4 individual pies in small 2-cup baking dishes.

3 While the chicken is cooling, add butter to the same skillet (do not wash that skillet!) and sauté the onion, celery, bell pepper, and carrots for about 5 minutes. Add the mushrooms and 1/4 teaspoon of the salt; sauté for about 5 minutes, until softened and most of the liquid has evaporated. Sprinkle flour over the vegetables and cook, stirring, for a minute or two. Stir in the chicken broth, cream, milk, brandy; cook, stirring constantly, until bubbly and thickened. Season with remaining salt and pepper. Remove from heat. Stir in the chicken and peas. Taste and adjust seasoning. Divide mixture among four 14-ounce ramekins (or put it in one 2-quart/8x8x2-inch baking dish).

4 When potatoes are done, drain completely, cover and set over low heat for half a minute to dry thoroughly. Remove from heat, mash, add butter and continue mashing. Stir in milk, salt, pepper and grated Cheddar. Potatoes will be a bit looser than you would make to serve as mashed potatoes; this makes spreading easier. Smooth the top, then rough it up a bit with a fork; this promotes browning. 

5 Cover and refrigerate until 1 hour before serving time. Preheat oven to 375F/190C/Gas5. Uncover and bake for about 40 to 55 minutes. (You won't need to bake it that long if you're not making it ahead and refrigerating it.) Let stand for 10 minutes before serving.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean 

Tiramisu - A Classic Italian Dessert

Hadn't made tiramisu in a few years, but when a friend asked me to bring a dessert to her Italian-themed dinner, well ... It's my favorite Italian dessert, but I often have to say No to it because so many people make it with raw eggs. Not a problem for many people, but it is for me. So if I am craving tiramisu, I have to make it myself.

It's one of those desserts that never fails to impress because people seem to think it's difficult. But it's really easy (though not what you'd call quick), so I'm going to start making it more often. Sure, cooking the egg yolks is an extra step, but no problem. And I have a number of uses for the egg whites, so they won't go to waste: Angel Food Loaf Cake, Financiers and Visitandines, my Wonderful White Cupcakes (the 6 egg whites will make a double batch).

Sooooo sorry there are no photos this time. Yet. Never in my 15 years of blogging (Yes, I just had my 15th blogiversary this month!), never, have I put up a post without photos! But time got away from me and I wasn't going to be able to do any individual serving photos because I wasn't serving it at home, so ... But I'll be making up a half-recipe soon and will take photos and add them to the post. In the meantime, if you read every word, you'll be able to picture it in your mind. It's pretty!

As you can see now, a week or so later, I've made a half-batch of my recipe and taken photos! Yay, me!

If you've ever made zabaglione or sabayon, it's the same process. But I'll include the step-by-step in the directions below for those who haven't. The store-bought Italian savoiardi ladyfinger cookies are a must. They are crunchy, unlike "regular" ladyfingers that you can make or buy in some grocery stores. Those ladyfingers will get soggy in a tiramisu.

Not finding any locally, I turned to Amazon and found these Italian savoiardi ladyfingers that turned out to be the perfect choice. The package contains 5 individual packages of 12. Their size means that 20 of them make a perfect layer in my Pyrex 13x9x2-inch baking dish, and my recipe calls for 2 layers, leaving 20 cookies for another use, like enjoying with a cup of tea or making a half-recipe.

For the half-recipe, I used this Pyrex 11-cup rectangular storage dish with lid, which took precisely all 20 of my leftover ladyfingers!

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Tiramisu 

(Makes one 13x9x2-inch cake/16 servings)

6 large egg yolks, whites reserved for another use

2 8-ounce (total 16 ounces/454 grams) containers mascarpone 

3 cups (24 fluid ounces/710 ml) double-strength coffee

3 tablespoons (1.5 fluid ounce/44 ml) coffee liqueur, optional

2/3 cup (4.67 ounces/132 grams) sugar

2 tablespoons (1 fluid ounce/30 ml) rum or coffee liqueur, optional

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups (12 fluid ounces/355 ml) heavy whipping cream, very cold

About 40 savoiardi biscuits or ladyfingers (or enough to make 2 layers)*

3 tablespoons unsweetened cocoa powder, divided

* Savoiardi biscuits and ladyfingers come in various sizes, so before you start, see how many it takes to make a layer of them in your 13x9x2 baking dish, if you don't already know. And, double it, of course, because there are two layers.

 

1 Make the day before; it needs to chill for at least 8 hours or so and up to a bit over 24 (my preference). It is easier to separate eggs while they are cold. Break the eggs, putting the whites in a small bowl to store in the refrigerator for another purpose and the yolks in the heatproof bowl you'll be cooking them in. I use the 1.5-quart in this Pyrex mixing bowl set. Cover the bowl and allow the yolks to warm up a bit. Also, bring out the mascarpone and put it in a larger mixing bowl. I use the 2.5-quart Pyrex mixing bowl. Let both items come to room temperature, 30 minutes to not more than 1 hour.

2 In a 1-quart bowl just wide enough to dip horizontally whatever ladyfingers you're using, stir together the double-strength coffee and coffee liqueur. 

Note: Making 3 cups of coffee mixture will leave you with a little left over (cook's treat!), but you'll need to make 3 cups for, well, dipping purposes. It really depends on the shape of your bowl. Measure how much coffee mixture you have left over, and reduce by nearly that amount next time you make it.

 

3 In a 2- to 3-quart saucepan, bring an inch or so of water to a simmer. The water must not be deep enough to touch the bottom of the heatproof glass or stainless bowl you'll be cooking the egg mixture in. 

4 With a whisk or a hand mixer on low speed, beat the yolks just until smooth. Add the sugar and rum or coffee liqueur (if using); whisk until the mixture becomes pale yellow. Place the bowl over the saucepan of gently simmering water. Whisk gently or beat with a hand mixer on low speed until thickened and registering 160 to 175F/71 to 79C on an instant-read thermometer. Remove from heat immediately and whisk in the vanilla extract and salt. Scrape the custard into another bowl (a chilled bowl might be nice!) to help it cool. Continue to cool for 15 minutes or so to room temperature.

5 Stir the mascarpone just a bit. Pour the room temperature egg yolk mixture into the mascarpone; whisk gently just until combined.

6 In a separate chilled bowl (yes, there are 3 mixing bowls involved in this!), whip the cream until it reaches stiff peaks. Add the whipped cream, a third at a time, to mascarpone mixture, folding gently with a silicone spatula so as not to knock the air out of it.

7 Now it's time to assemble. One ladyfinger at a time, form the first layer, giving each ladyfinger a quick horizontal dip in the coffee on both sides (just half a second per side or they will be soggy). Evenly spread on half the mascarpone cream. Smooth the top and sift 1 tablespoon the unsweetened cocoa powder evenly over the cream. Add a second layer of quickly dipped ladyfingers. Top with remaining mascarpone cream. Smooth the top, clean the edge of the dish, and cover the baking dish. Refrigerate for at least 8 hours or overnight, up to 24 hours or so.

8 When ready to serve, sift the remaining cocoa powder evenly on top. This is a rich dessert, so I cut it into 16 squares. When I made the half-batch I cut it into 12 even smaller squares and used this handy set of two small spatulas to serve it. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean 

Classic Deviled Eggs - Party Food

Deviled eggs (or devilled if you're in the UK) are a classic party food. Have you ever been to a barbecue, picnic or potluck that didn't have at least a few batches of deviled eggs? There's a reason for that: everybody loves them! Some people say, it's not a party until you break out the deviled eggs!

And over the years I've filled, transported, and served deviled eggs many ways. I think I've got it down now! I used to get out the pastry bag and tips and get really fancy when I was filling them. I'm so over that! So I switched to a spoon a few years ago and then, just lately, to a perfect small scoop! Yes, that's the way to go! 

I use the lovely glass egg plate pictured here to serve them at home or to take to a more formal event, but gone are the days when I transport them in a storage container then transfer them to an egg plate when I get there. When I found this clear "egg organizer" online, I knew this was the answer!

Just used it to take 2 dozen deviled eggs to a casual gathering. It was perfect. Just pop the lid off and set it on the table, and it looks fine. Sorry I didn't get a photo, but I had a lot going on that day and just couldn't be bothered. Check out the link and see it there. One of the photos shows it on a table and you can see how unobtrusive the container looks. 

There are several ways to boil (hard-cook) the eggs, some of which are supposed to be vastly superior to the others; but I'm not even going there, except to say that the best way is whatever works for you. I'm just including one method, in the directions, and leaving it up to you to sort out.

I'm only going to comment on the degree of doneness because, well, they need to be actually done. As you may know, I adore Jacques Pepin, but he and I don't see eye to eye on this subject. I say a hard-cooked egg yolk should be yellow and matte, and he says it should be orange and shiny. That's just wrong!

What's your favorite thing to take to a bring-a-dish sort of gathering? (Mr Delightful would say, "My cavernous appetite!")

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Classic Deviled Eggs

(Makes 24)

12 large eggs
1/2 cup mayonnaise
2 teaspoons country Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon curry powder
1/8 teaspoon dill
Garnishes (fresh dill, pimiento slivers, stuffed olive slices, minced parsley or paprika)

1 Place eggs in a single layer in large pan. Add enough room temperature water to cover eggs completely and an inch or two over. Bring to a boil over high heat. As soon as water is bubbling enough to make even one egg rattle, remove pan from the heat and cover tightly with the lid. Let stand for 14 minutes. Drain and add cold water to pan; repeat twice. Leave eggs to cool for 15 minutes in cold water. Drain, and proceed with recipe or refrigerate until ready to use.

2 Peel the eggs, cut them in half lengthwise and remove the yolks. Place egg whites on a plate and yolks in a 1-quart bowl.

Note: Here is a link to my Tahini Chicken Tea Sandwiches post about the very best knife for cleanly cutting hard-boiled eggs in half (and many, many more things!).

3 With a fork, mash yolks well. Add mayonnaise, mustard and seasonings; mix well. Taste and adjust seasoning. The filling needs to be more strongly flavored than you might think because the egg white is not. I'm thinking of salting the egg white halves next time. Does anyone do that?

4 Using a spoon or a pastry bag (Pfft!) or small scoop (Yay!) fill the egg halves. Garnish. Chill until serving time in a handy-dandy clear egg organizer!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean