Text 22135, 131 rader
Skriven 2012-03-07 06:41:00 av Dave Drum (60627.cooking)
  Kommentar till text 22120 av HAP NEWSOM (1:123/140)
Ärende: Nuking the pans
=======================
-=> HAP NEWSOM wrote to RUTH HAFFLY <=-

 -> -> ->  HN> I do make quiches but they are larger

 -> -> I've made them from time to time, not lately tho. I guess I ought to
 -> -> look for a pie pan that'll serve 2 people nicely so we can eat it in
 -> -> one setting. Two meals worth would be OK but something like a quiche,
 -> -> I wouldn't want to keep around too long.

 ->  HN> I got some aluminum foil ones at the
 ->  HN> store and they worked great. Could
 ->  HN> cook two to three quiches at a time
 ->  HN> if I spaced them in the oven properly.
 ->  HN> They are regular pie size.

 -> I'm thinking along the lines of the pot pie size pie pans but would like
 -> to find something that would be either regular oven or microwaveable.
 -> Something that would go into the freezer after baking, be defrosted and
 -> reheated in the microwave.

 HN> Don't know that I've ever seen "microwaveable" pans
 HN> in the stupidmarket...of course the fact that I have
 HN> not looked for them may be part of the reason! I just
 HN> heat mine up in the oven.

I dunno about the stupormarkup - but Amazon may have just what you are looking
for ...

http://tinyurl.com/NUKE-A-PIE

Nordic Ware claims it to be a "Personal Microwave Breakfast Maker" but they
can't fool me. It will work for what is being discussed here.

Another thought - Chi-Net style bowls ... or pressed paper (slicker finish)
bowls. You can bake in them up to (about) 375øF/190øC. And there's no metal to
upset your nuker. Sealing to freeze will be the only problem. But, I'm sure
that folks as inventive as us can finger that out.   Bv)=

Having an individual pot pie in the freezer makes for a perfect week night
dinner. Use a rainy Sunday (you do still live near Seattle, right?) to put
these together and you'll be set until it's too hot for pot pies.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Individual Chicken Pot Pies
 Categories: Poultry, Vegetables, Pastry, Potatoes, Dairy
      Yield: 6 pies

  1 1/2 lb Chicken meat
      3 tb Olive oil
           Salt & ground black pepper
      5 c  Chicken stock
      2    Chicken bouillon cubes
           +=OR=+
      2 tb Minor's chicken base
      8 tb Unsalted butter
      2 c  Yellow onions; chopped
    3/4 c  All-purpose flour
    1/4 c  Heavy cream
      2 c  Carrots; diced, blanched
           - for 2 minutes
      2 c  Russet potatoes; diced
     10 oz Pkg frozen peas
      1    Pkg puff pastry; thawed
      1 lg Egg; beaten

MMMMM------------------------EQUIPMENT------------------------------
           Baking sheet
           Small saucepan
           Large pot or Dutch oven
           Rolling pin
      6 sm Foil baking containers or
           - oven-proof bowls

  Preheat oven to 350øF/175øC. Put chicken on baking sheet,
  coat with olive oil and sprinkle with salt and pepper.
  Roast for 20-30 minutes until cooked through.

  Set chicken aside to cool.

  Chop chicken into small cubes and set aside.

  In small saucepan over medium heat (or tea kettle, in my
  case), dissolve bouillon or soup base into stock.

  In large pot over medium heat add butter and cook onions
  until softened, about 10 minutes.

  Add flour and cook, stirring, over low heat, for 2
  minutes.

  Add hot stock to onion mixture while stirring.

  Simmer until all flour bits have dissolved, about 2
  minutes.

  Add 2 teaspoons salt, 1/2 teaspoon pepper, heavy cream,
  carrots, potatoes, peas, and cooked chicken. Mix well.
  Remove from heat.

  Roll out puff pastry on a floured surface until 1/4 inch
  thick. Using foil containers to gauge size, cut pastry
  into rectangles, leaving enough space to fold over edges
  of containers.

  Increase oven temperature to 375øF/190øC.

  Fill containers with chicken and vegetable mixture, all
  the way to the top.

  Brush sides and edges of foil containers with egg. Place
  pastry over foil containers and press edges so the egg
  mixture holds them against the sides. If freezing, stop
  here, cover pies with foil and place in freezer. Start at
  step 14 when you take them out of the freezer.

  Brush tops of pot pies with egg and cut several slits to
  allow steam to escape.

  Place pies on baking sheet and cook for 1 hour.

  From: http://www.thekitchn.com

  Uncle Dirty Dave's Archives

MMMMM

... It's only possible to live-happily-ever-after on a day-to-day basis.
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