Comforting dinner of Chicken and Leek Pie.

Chicken and Leek Pie

Pie dough for a double crust

2-2 1/2 lbs. cooked,  cubed chicken

4 thick slices of smoked bacon, diced

4 large leeks, white part only, sliced

1 onion, diced

1/4 tsp. nutmeg

1 tablespoon flour

salt and pepper; to taste

1 cup chicken stock

1/2 cup heavy cream

 

Preheat oven to 424 degrees.

Line a 9 inch deep dish pie plate; set aside. In a large pot cook bacon until crisp. Add the onions and leeks and cook until softened. Stir in the flour. Pour in the heavy cream and the chicken stock, add the nutmeg. Bring to boil reduce to simmer until thickened. Pour the filling into the line pie plate. Top with top crust and crimp edges. Brush top with heavy cream and sprinkle a small amount of freshly cracked black pepper and kosher salt. Bake for about 25-30 minutes or until crust is golden brown.

Ready for Spring time, Risotto with Asparagus Tips.

Risotto with Asparagus Tips

3 tablespoons butter

1/4 cup chopped shallots

1 1/2 cups Arborio rice

1 cup sliced cremini mushrooms

3 tablespoons roasted garlic pulp

1/2 cup white wine

5-6 cups hot chicken stock

1/3 cup grated Parmesan cheese

1 tablespoon lemon zest

2 cups young asparagus , tips reserved and stalks sliced diagonally 1/4 inch long

1/3 cup chives

salt and pepper; to taste

Squeeze of fresh lemon juice; to taste

Additional grated Parmesan for garnish

 

In a deep skillet, melt butter. Add shallots and cook over moderate heat until softened, not brown. Add rice and mushrooms, stirring often until rice is translucent.

Add garlic and wine and enough chicken stock to just cover rice; cook stirring constantly until liquid is nearly absorbed, Continue to add stock a little at a time and letting rice absorb the stock. . Test rice for doneness after about 12 minutes of cooking. It should be creamy not gummy and each rice grain should be al dente in center. Stir in the asparagus and cook for 2 minutes then stir in zest, chives and cheese. Season with salt and pepper and a little lemon juice. Garnish with additional Parmesan cheese.

Corned Beef and Cabbage Soup

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2 tablespoons butter

1 large onion, diced

3 stalks celery, diced

2 cloves garlic, minced

2 quarts chicken stock

3 carrots, peeled and diced

1/2 a small head of cabbage, chopped

1/2 lb. red potatoes, diced into 1/2 inch cubes

1 bay leaf

1 tablespoon parsley

1/2 tsp. dried Thyme

1/4 tsp. black pepper

2 1/2 cup diced cooked corned beef

1(14.5 oz.) can diced tomatoes

salt; to taste

In a heavy bottomed pot add the butter and onion. Cook until onions are softened. Add the carrots, celery, garlic, potatoes, thyme, pepper, tomatoes and stock. Bring to boil and allow to simmer until vegetables are just tender. Add the chopped cabbage and corned beef. Continue to cook until cabbage is tender; stir in parsley.

Pozole an earthy soup made of pork and hominy. It’s a easy soup with few ingredients.

Pozole

1 lb. boneless pork roast

1/2 tsp salt

4 cups water

4 dried ancho chili peppers, stemmed and seeded

5 cloves garlic

1 1/2 tsp. dried Mexican oregano

2 tablespoons vegetable oil

1 onion, diced

24 oz. well-drained canned hominy

4 cups chicken stock

Garnishes:

Fried tortilla shreds or chips

sliced radishes

shredded lettuce

diced onions

diced avocado

lime wedges

Preheat oven to 425 degrees. Cut the pork roast into 1 inch cubes. Place cubed pork into a large heavy bottomed pot; place in oven and roast meat for 15 to 20 minutes or until meat is caramelized. Remove from oven and add the water to the meat. Over medium high heat bring meat mixture to a boil and reduce to a low simmer for about 20 minutes or until meat begins to be just tender. Place dried peppers in a large bowl. Strain the meat and broth over the peppers in the bowl. Allow the peppers to steep in the hot broth for 20 minutes. Transfer the peppers, liquid , garlic and oregano into a blender and process until smooth. Add diced onion to the soup pot the meat was roasted in and saute in the vegetable oil until onion begin to turn golden. Pour the pepper mixture into the pot along with the meat and hominy. Pour in the chicken stock. Bring to boil and allow to simmer until meat is tender. Add more chicken stock if needed. Adjust seasonings as needed. Serve with garnishes.