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Chicken Pot Pie

January 14, 2016 By
Chicken Pot Pie
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This Chicken Pot Pie is very easy and quick to make. It's a satisfying and complete meal on a cold winter night or a great dish to share with friends on a weekend for a casual dinner.
Servings Prep Time
8 people 25 minute
Cook Time
45 minute
Servings Prep Time
8 people 25 minute
Cook Time
45 minute
Chicken Pot Pie
Yum
Print Recipe
This Chicken Pot Pie is very easy and quick to make. It's a satisfying and complete meal on a cold winter night or a great dish to share with friends on a weekend for a casual dinner.
Servings Prep Time
8 people 25 minute
Cook Time
45 minute
Servings Prep Time
8 people 25 minute
Cook Time
45 minute
Ingredients
filling
  • 2 tablespoons olive oil
  • 3 cups cubed chicken meat
  • 1 cup chopped white or yellow onion or peeled cipollini
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup peas fresh or frozen
  • 2 medium peeled and cubed potatoes cube should be small and even
  • 1/4 cup wine
  • 3 tablespoons flour or corn starch
  • 1/2 cup chicken stock
  • 2 teaspoons chopped thyme
  • 1 teaspoon chopped rosemary
crust
  • 1 large sheet frozen puff pastry defrosted.
Servings: people
Instructions
  1. Pre-heat the oven at 350 F. Heat the olive oil In a large pan over medium heat. Add the onions, carrots, celery and cook till soft. About 10 to 15 minutes. Add the chicken and the potatoes and the peas. Stir for a couple of minutes. Add the wine and cook for 4 minutes.
  2. When the wine is reduced add the flour and mix well. Add the stock and simmer for 5 minutes or until it thickens. Add thyme and rosemary and season well with salt and pepper.
  3. Pour the filling into the pie dish and let it cool of for 5 minutes. Cover with the puff pastry. Trim the edges and tuck the sides of the pastry under the filling. With the trimmings decorate the pie. Cut 5 slits in the center of the crust to allow the steam to come out.
  4. Put into the oven and cook for 45 minutes or until golden brown. Serve.
Recipe Notes

I like to use leftovers roasted chicken from the day before or you can use cubed uncooked chicken. You can also add leftovers roasted vegetables to the fillings. Zucchini, mushrooms and spinach can also be added.
I like to bake the pot pie in a large ceramic oven proof pie dish, but individual small pie dishes make a nice presentation.

While you can certainly make your own puff pastry I'm a big proponent of the frozen kind. I always keep a couple of boxes ready to go. My favorite kind is http://www.dufourpastrykitchens.com/retail_puff.php

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Black-Eyed Peas and Pancetta Minestrone

January 7, 2016 By

blacyepeas-soup-silvia-baldini

Black-Eyed Peas and Pancetta Minestrone
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Servings Prep Time
6/8 people 15 minutes
Cook Time Passive Time
30 minutes overnight soaking
Servings Prep Time
6/8 people 15 minutes
Cook Time Passive Time
30 minutes overnight soaking
Black-Eyed Peas and Pancetta Minestrone
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Servings Prep Time
6/8 people 15 minutes
Cook Time Passive Time
30 minutes overnight soaking
Servings Prep Time
6/8 people 15 minutes
Cook Time Passive Time
30 minutes overnight soaking
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1/2 cup cubed pancetta
  • 1 medium garlic clove
  • 1 large Onion finely chopped
  • 2 stalks celery finely chopped
  • 4 cups washed green spinach leaves kale, cabbage or swiss chard can be used
  • 1 1/2 cups dried black-eyed peas soak overnight in water
  • 6 cups chicken stock vegetable, beef can be used
  • 3 sprigs parsley chopped
  • 1 bay leaf
Servings: people
Instructions
  1. In a pot, heat 2 tablespoons of the oil. Add the pancetta, onion, celery, garlic and season with salt and pepper. Cook over moderate heat, until the vegetables are softened, 10 minutes.
  2. Add the soaked black-eyed peas and stock, bring to a boil. Add the parsley, bay leaf. Cover the pot and simmer over low heat until the black-eyed peas are tender, 25 minutes.
  3. Add the spinach or whatever green you are using and cook for 5 additional minutes. Discard the bay leaf. Season and serve.
Recipe Notes

Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well

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Black lentils, Feta, Avocado and Pistachio Salad

January 7, 2016 By

lentils-silvia-baldini

Black lentils, Feta, Avocado and Pistachio Salad
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Servings Prep Time
6/8 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
15 minutes
Black lentils, Feta, Avocado and Pistachio Salad
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Servings Prep Time
6/8 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
15 minutes
Ingredients
  • 4 cups puy lentils
  • 1 large avocado
  • 1/2 cup crumbled feta
  • 3 cups fresh spinach leaves
  • 4 tbsp pomegranate seeds
  • 1/2 cup toasted pistachios nuts
  • 1/2 lemon juice
  • 3 tbsp pistachio oil avocado oil or regular olive oil can be used
  • 2 tbsp aged balsamic vinegar
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped cilantro
Servings: people
Instructions
  1. Cook the lentils in salted boiling water for 12/15 minutes. Drain and set aside in a large bowl to cool.
  2. Add to the lentils the avocado peeled and chopped, the crumbled feta, the spinach leaves, the pomegranate seeds and gently toss.
  3. Combine the lemon juice, the pistachio oil, the balsamic vinegar with salt and pepper and pour on the salad. Toss again.
  4. Sprinkle the pistachios, parsley and mint on the salad. Taste for seasoning and serve.
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Lemon, Sage and Fontina Meat Loaf

October 28, 2015 By

meatloaf-silvia-baldini

Lemon, Sage and Fontina Meat Loaf
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Servings Prep Time
8 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
45 minutes
Lemon, Sage and Fontina Meat Loaf
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Servings Prep Time
8 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
45 minutes
Ingredients
  • 1 pound double ground beef
  • 1 pound double ground pork
  • 1 pound double ground veal
  • 2 tablespoons chopped parsley
  • 1/2 large chopped yellow onions
  • 1 large egg
  • 2 tablespoons grated parmesan
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon fresh grated nutmeg
  • 1/2 cup fresh ricotta drained
  • 4 tablespoons grated bread crumbs
  • 1 shot glass cognac
  • 10 leaves fresh sage no stem
  • 1 lemon peel julienned thin
  • 1/2 cup fontina cheese cubes small
  • 10 slices pancetta or bacon or speck
  • salt and pepper
  • olive oil
Servings: people
Instructions
  1. Sweat the onions with the parsley until soft but not colored. Meanwhile in a mixer bowl add the beef, pork, veal, egg, grated parmesan,cumin powder, nutmeg, ricotta, bread crumbs, salt and pepper. Mix well until all is combined. Add the onions and parsley mixture, cognac and mix again.
  2. Cover a cutting board with a rectangular piece of saran wrap. Scoop the meatloaf mixture in the middle of the board and with wet hands form an even rectangle about 10x15 inches. Layer the sage, fontina and lemon peel, forming a strip in the center.
  3. Using the saran wrap to help you, roll the meatloaf and seal all the edges forming a cylinder. Discard the saran wrap. Place the meatloaf in lined oven dish and cover with the pancetta slices overlapping them slightly. Cook in a preheated oven for about 45 minutes.
Recipe Notes

You can make the meatloaf and freeze it before cooking it.

Serve warm or room temperature.

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Braised Slow Cooked Fennel and Cumin Chicken

October 5, 2015 By

fennel-chicken-silvia-baldini

photo by Jessica Gordon Ryan


Braised Fennel and Cumin Chicken
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Braised Fennel and Cumin Chicken
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Ingredients
Marinade
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 3 cloves minced garlic
  • 1 tbsp fresh thyme
  • 2 tbsp chopped parsley
  • 1 tbsp chili flakes or harissa
  • 2 tsp paprika
Main Recipe
  • 8 chicken thighs deboned and skinned
  • 1 cup sliced yellow onions
  • 1 cup sliced fennel
  • 2 bay leaves
  • 2 cups tomatoes sauce
  • 2 tbsp sherry vinegar
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 1/4 chopped parsley
Servings:
Instructions
  1. Marinate chicken 24 hours in advance Toast the cumin seeds and the coriander seeds in a small fry pan for a few minutes until the seeds release their aroma and are lightly browned. Grind them. In a small bowl, combine the ground spices with the garlic, thyme, parsley, crumbled chili or harissa, and paprika. Place the chicken in a large bowl or zip lock bag and sprinkle over the spice mixture and toss the chicken and spices together.
  2. Pre-Heat Oven at 350F Brown the chicken with a little olive oil in a large frying pan. Then remove from pan, season with salt and pepper and set in oven proof large Tagine, crock pot or what ever you use to slow cook . Pour off most of the fat from the frying pan and add the onions, fennel and bay leaves. Cook for 6 to 7 minutes, stirring often, until the vegetables are lightly caramelized. Add the tomatoes and cook another 5 minutes, stirring and scrapping with a wooden spoon. Add the sherry vinegar, white wine. Turn the heat up to high and reduce by half. Add the chicken stock and bring to a boil. Add the fennel mixture to the chicken. Cover well and cook in the oven for at least 1½ hour to 2½ hours. Make sure there is enough liquid to cook for a long time. NOTE: I sometimes don’t brown the chicken and I found the taste to be great.
Recipe Notes

Serve with  a date relish, saffron onions and lots of good bread.  A cous cous or a hearthy grain would compliment the dish.

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Roasted Tomato Sauce

September 15, 2015 By

roasted-tomatoeas-silvia-baldini

Roasted Tomato Sauce
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Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Roasted Tomato Sauce
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Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Ingredients
  • 2 lb full flavor ripe tomatoes
  • 4/6 peeled garlic cloves
  • 4 tbsp olive oil
  • 1 bunch basil leaves
  • salt and pepper
Servings: servings
Instructions
  1. Preheat the oven at 350F
  2. Halve the tomatoes and arrange them in an oven proof dish lined with parchment. I like them tightly packed but not on top of each other.
  3. Season with the salt, drizzle the olive oil evenly. Scatter the garlic and basil on the tomatoes.
  4. Roast for 45 minutes, until the tomatoes are soft and lightly charred. Pass through a sieve or a food mill and discard the seeds and the skins. Use immediately as a great pasta sauce or preserve in zip lock bags and freeze.
Recipe Notes

The seeds and skin of the tomatoes are best removed as they can cause allergies and irritate the stomach.

Tomatoes cook and taste better if the pepper is added after cooking.

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End Of Summer Minestrone

September 15, 2015 By

minestrone-silvia-baldini

End Of Summer Minestrone
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Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
End Of Summer Minestrone
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Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
Ingredients
  • 3 tbsp olive oil
  • 1 minced garlic clove
  • 2 cups chopped yellow onions
  • 2 chopped carrot
  • 2 medium chopped celery stalks
  • 1 cup smoked bacon or pancetta cubed
  • 1 parmesan rind
  • 1 quart stock chicken or vegetables
  • 1 cup beans cooked or canned
  • 1 cup chopped stewed tomatoes passata
  • 1 bunch kale leaves or large spinach cleaned and deveined
  • 2 medium zucchini cubed
  • 2 cups green beans sliced in small sections
  • salt and pepper
  • 1 bouquet garni tie together rosemary, parsley, thyme, 1 bay leaf
Servings: people
Instructions
  1. Warm olive the olive oil in a large pot over medium heat.
  2. Add garlic, onions, celery and carrots . Cook 3 to 5 minutes to soften. Add the bacon or pancetta and crisp.
  3. Stir in the beans. Stew slowly for 5 minutes. Add the tomatoes, stock and bouquet garland season. Add the parmesan rind. Bring to a boil and slow simmer for 25-30 minutes until soft vegetable are soft.
  4. Remove from heat. Discard the bouquet garni and parmesan rind and with an immersion blender whiz to a chunky consistency. YOu can also use a blender or a food processor.
  5. Return the soup to the pot on a medium/slow heat and add remaining vegetables. Cook for 15/ 20 minutes. The vegetables should be cooked but with a bit a of a bite.
  6. Serve warm or room temperature. Garnish with pesto, crunchy pancetta, a grain and some parsley.
Recipe Notes

Freeze before adding kale, beans and zucchini for up to 6 months.

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Meat Sauce

September 15, 2015 By

bolognese-silvia-baldini

Meat Sauce
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Recipe by Silvia Baldini — I make meat sauce every week. It's our to-go meal. We use it on pasta, veggies, polenta and mashed potatoes. I like to mix veal, pork and beef and I slow cook it for a couple of hours.
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Meat Sauce
Yum
Print Recipe
Recipe by Silvia Baldini — I make meat sauce every week. It's our to-go meal. We use it on pasta, veggies, polenta and mashed potatoes. I like to mix veal, pork and beef and I slow cook it for a couple of hours.
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Ingredients
  • 1/2 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/2 cup grounded prosciutto or mortadella
  • 1 pound double ground veal
  • 1 pound double ground beef
  • 1 pound double ground pork
  • 1/2 tsp grounded cumin
  • 1/2 tsp grated nutmeg
  • 1 small glass red wine
  • 2 tbsp tomato concentrate
  • 1 16-ounces large can crushed tomatoes
  • 2 cups chicken or beef stock
  • 1 bouquet garni tie bay leaves, parsley, rosemary, basil, thyme together
  • salt and pepper
  • extra virgin olive oil
Servings: people
Instructions
  1. Warm a couple of table spoon of olive oil in a large heavy bottom pan. Add onion, celery and carrots. Cook for 10 to 15 minutes until soft but not browned. Add prosciutto/mortadella and keep cooking for an extra 10 minutes on a low flame. Rise the heat to medium high add veal, pork and beef. Cook stirring occasionally until browned.
  2. Add wine, cook the alcohol out for a couple of minutes on a low the flame.
  3. Season with a sprinkle of nutmeg, cumin, salt and pepper. Add tomato concentrate and cook for a couple of minutes. Add crushed tomatoes, stock and the bouquet garni.
  4. Cook on slow heat for at a couple of hours or until the sauce is nicely reduced and compact. Taste for seasoning and discard the herbs before serving or freezing.
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Tarragon Aioli

April 30, 2015 By

tarragonaioli

Tarragon Aioli

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Course Appetizers, Breakfast, Main Dish

Ingredients
  

  • 1 cup mayonnaise
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • 1 table spoon fresh tarragon minced
  • 1/2 clove garlic
  • 1 tablespoon lemon juice

Instructions
 

  • Whisk mayonnaise, 2 tablespoons oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper.

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