Tuesday, April 14, 2009
Easter Pot Pie
My parents' house is a great place to shoot photos of food, it's filled with all kinds of old signs and pennsylvania dutch cooking tools, handmade placemats, random stuff everywhere. It's a challenge to cook with one tiny cutting board and no counter space but I'm lucky enough that my parents aren't picky eaters and will pretty much let me make whatever. Also there's a garden out back with every herb you could want, and the hottest cookbooks of the 60's and 70's so no complaints here.
I've been dreaming about pot pie for a while, figured lamb would work for easter. Braised some lamb shanks in white wine, mint, parsley, onions, celery, etc. for 4 hours. Pulled off the meat, saved the braising liquid for the veloute sauce, threw in some fava beans, cauliflower, mushrooms, more mint, puff pasty on top, and bingo, lamb pot pie. Also asparagus with shallots and black truffle sausage, and a quasi nicoise salad.
Came out really good - sort of better than I expected. Believe me I can mess up some food too, I just don't post it on the blog. My friends smile and keep eating but in the back of my mind there's a phantom head chef with bloodshot eyes yelling at me for all the things I did wrong.