There are many good things about posting about food and cooking. Even if people disagree about my recipes, my tastes, my process, the comments and reactions tend not to get personal or nasty. 🙂 If I’m thinking about food, I’m NOT thinking about other aspects of reality. On many days that is the REAL reason I write about food. I like creating things and cooking and baking are creative. My friend Honour talks about the difference between cooks and bakers, that one has more leeway and room for error than the other. I’m still not sure I’m convinced about that, but again, it doesn’t (usually) get personal when we discuss it. *grin*
Today I want to write about leftovers and collaborating and when cooks and bakers work together. My husband does not bake – he cooks. Oh wow, he is SUCH a great creative cook. I love to bake and while I enjoy cooking now in my new kitchen, I’m nowhere near as innovative as he is. I’m getting better, but I’m not at his level by any means. I mentioned he brought home a store-cooked chicken the other night. That meant we had leftovers. We also had rainy cold weather all day Sunday, as well as other annoying reality. 🙂 I started thinking about cooking. I decided that a chicken pot pie would be perfect for dinner. I mentioned that to my husband and he agreed.
Now *I* was thinking more of the kind of pot pie I had growing up – basically a white creamy inside. I found a picture of one online to show you what I mean but we grew up on frozen pot pies, not home-made. It was something my father would make for us for dinner when my mother was at rehearsal. As we don’t mix meat and dairy, we use coconut milk to get our “creaminess”. I also thought I’d take my leftover steamed vegetables and throw them in too – sort of a vegetable chicken pot pie. I’d already decided to use the coconut oil for that hint of flavor while making the pastry crust. I was browsing recipes online and thinking about concocting when my husband came down with a piece of paper and said “This is what I plan to make for the pie.”. *grin* Of course his recipe looked nothing like mine (his had curry and more asian flavors) and he had no intention of putting in the leftover vegetables, only the leftover chicken. I told him his concoction sounded great to me and I’d make him a crust.
That’s what we did. I made up my pie crust using margarine and coconut oil (remember, no dairy). It was a beautiful flaky crust. It’s interesting – I don’t think I’ve ever had a problem making pie crusts (except for 2 crusts for our New Year’s Day party, but that’s a different story) since I first began. I use the recipe in The Settlement Cookbook. It says that the key to a good crust is very cold ingredients and as little water and handling as possible. That very morning as I listened to the radio talk show host, she was talking about making pies and bemoaning how difficult it is to make a good crust and how it took her so long to learn. I’ve just never had that particular problem and I know people love the pie crusts I make. Thank you Lizzie Black Kander and your fantastic cookbook (which is, as I’ve mentioned before, my #1 go-to cookbook).
The new kitchen gets another rave review here because while my husband was working on the stove, there was room for me to be rolling out the top crust. That NEVER would have been possible before the renovation. 🙂 I probably should have ‘over-ruled’ him about temperature and time (I’d have picked the higher temperature and the shorter time, which is more typical for pies) but dinner was delicious. Yay us!!