My version adapted from Bon Appetit, November 1995
4 Servings
2 medium onions - peels, each cut vertically through root end into 12-14 wedges
2 T butter
.5 c chicken broth
1 T sugar
2 t red wine vinegar
1 lb slender green beans - ends trimmed
Preheat oven to 450 degrees. Arrange onions on large bar pan stone. Dot onions with 1-1/2 T butter - dividing equally. Season with salt & pepper. Bake until onions are dark brown on bottom - about 35 minutes.
Meanwhile boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes. Add sugar & vinegar & whisk until sugar dissolves & mixture comes to a boil.
Add onions to sauce; reduce heat to med-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt & pepper (can be prepared 1 day ahead of time. Cover & refrigerate. Rewarm over low heat before continuing.)
Steam green beans until crisp-tender. Place in bowl or pot & add remaining 1/2 T of butter & toss. Mound beans in a large shallow bowl. Top with onion mixture & serve.
YUMMY! These are sooooo amazing!
Saturday, January 5, 2013
Friday, January 4, 2013
Coley's Chicken/Turkey Pot Pie
Yum! Typically do this with turkey after Thanksgiving - soooo yummy! This is Coley Patton's recipe with a few modifications.
4 c cooked chicken or turkey
1 medium onion - chopped
2 stalks celery (I typically skip this)
4-5 large carrots - sliced thin & cooked until crisp-tender
3-4 potatoes - diced & cooked til crisp-tender
2 cubes chicken bullion (I typically use around 2 t Organic Better than Boullion)
Pastry for 10" pie
2 cans cream of chicken or mushroom soup (I make my own with a rue, cream or milk, thyme & fresh nutmeg and sauteed creminis)
1.5-2c milk
1 package frozen peas (have also used fresh peas)
1 t salt
pepper
poultry seasoning
Put chicken/turkey in a 13"x9" pan. Sautee onion & celery until tender (I sometimes add cremini mushrooms here too). Add these to chicken. Add cooked carrots & potatoes. Add peas mix gently. Sprinkle with salt, pepper & poultry seasoning. Combine 1.5 c milk with the soup (cream sauce) & chicken boullion. Heat through. Pour over chicken mixture (add additional milk if veggies aren't covered) top with pastry and make slits. Bake at 425 degrees until browned - about 30-45 minutes.
Have done with crust on top & bottom - also yummy.
4 c cooked chicken or turkey
1 medium onion - chopped
2 stalks celery (I typically skip this)
4-5 large carrots - sliced thin & cooked until crisp-tender
3-4 potatoes - diced & cooked til crisp-tender
2 cubes chicken bullion (I typically use around 2 t Organic Better than Boullion)
Pastry for 10" pie
2 cans cream of chicken or mushroom soup (I make my own with a rue, cream or milk, thyme & fresh nutmeg and sauteed creminis)
1.5-2c milk
1 package frozen peas (have also used fresh peas)
1 t salt
pepper
poultry seasoning
Put chicken/turkey in a 13"x9" pan. Sautee onion & celery until tender (I sometimes add cremini mushrooms here too). Add these to chicken. Add cooked carrots & potatoes. Add peas mix gently. Sprinkle with salt, pepper & poultry seasoning. Combine 1.5 c milk with the soup (cream sauce) & chicken boullion. Heat through. Pour over chicken mixture (add additional milk if veggies aren't covered) top with pastry and make slits. Bake at 425 degrees until browned - about 30-45 minutes.
Have done with crust on top & bottom - also yummy.
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