The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [126]
4. Bake until crust is golden brown and juices are bubbling, about 30 minutes. Remove from oven, and recut vents. Serve immediately in shallow bowls.
poached chicken
MAKES ENOUGH FOR 1 POTPIE
1 whole chicken (about 4 pounds), cut into 8 pieces
2 celery stalks, cut into 4-inch pieces
2 medium carrots, peeled and cut into 4-inch pieces
1 medium onion, quartered
6 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
¼ teaspoon whole black peppercorns
2 cans (14 ounces each) low-sodium store-bought chicken broth
1 teaspoon coarse salt
1. Place chicken in a large stockpot. Add remaining ingredients and enough water to cover chicken. Bring to a boil over high heat. Skim off any foam and discard. Reduce heat to low; simmer until chicken has just cooked through, about 25 minutes.
2. Transfer chicken to a plate, and let cool slightly. Pour stock through a fine sieve into a bowl; discard solids. Set aside 1 ½ cups stock for potpie; reserve remaining stock for another use. Remove meat from skin and bones, and tear into bite-size pieces. (You should have about 4 cups.) Refrigerate, covered, until ready to use, up to 2 days.
alsatian potato pie
SERVES 6
3 Yukon Gold potatoes (about 1½ pounds), peeled and cut into ¼-inch-thick rounds
Coarse salt
1 cup heavy cream
5 garlic cloves, crushed with the flat side of a large knife
½ teaspoon freshly grated nutmeg
Freshly ground pepper
2 tablespoons unsalted butter
1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
¼ cup chopped fresh flat-leaf parsley
1 large egg yolk
1 package (14 ounces) frozen puff pastry (such as Dufour), thawed
All-purpose flour, for work surface
1½ cups grated Comté or Gruyère cheese
1. Cover the potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.
2. Bring ¾ cup plus 3 tablespoons cream, the garlic, and the nutmeg to a boil in a small saucepan over medium-high heat. Cook until reduced by half. Season with salt and pepper; set aside.
3. Melt the butter in a skillet over medium heat. Add the leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in the parsley; season with salt and pepper. Set aside.
4. Preheat the oven to 400°F. Whisk the egg yolk and remaining tablespoon cream in a small bowl; set aside. Divide the puff pastry on a lightly floured surface into 2 6 × 13-inch rectangles. Set 1 rectangle on a baking sheet lined with parchment paper. Add half of the potatoes, leaving a ½-inch border all around and overlapping the potatoes slightly. Top with half of the leek mixture and ¾ cup cheese; season with salt and pepper. Repeat the layering with the remaining potatoes, leeks, and cheese.
5. Brush the edges of the dough with egg wash. Cover with the remaining dough rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in the center of the crust, 2 inches apart. Brush with egg wash. Refrigerate until cold, about 30 minutes.
6. Bake the pie until golden brown and puffy, about 35 minutes. Remove from the oven. Pour the cream mixture into the pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.
cherry tomato, bocconcini, and zucchini pie
SERVES 4 TO 6
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped (about ¼ cup)
1 small zucchini (7½ ounces), halved lengthwise and cut crosswise into ½-inch-thick half-moons
1½ pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
½ cup grated Parmesan cheese
4 ounces bocconcini
3 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon zest
¼ cup plus 2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon sugar
Coarse salt and freshly ground pepper
Cheese Short Crust, made with Parmesan cheese (recipe follows)
1 tablespoon heavy