LittleJudeonFood

One kid's adventures in gastronomy


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A pie for all seasons

Mama likes to add the word “pie” to certain things. She thinks this will get me to eat them…and she’s often right. There’s tomato pie, for instance. And now I’ve been introduced to the “pot pie.” Specifically, a tiny little Jude-size pie filled with all kinds of savory yumminess.

Don't you just want to dig in?

Don’t you just want to dig in?

When Mama decides to make pot pies, she makes single-serving ones, and she makes two versions: a veggie one for herself and a chicken one for Papa (and I suppose me). While it seems like a lot of work—and it does take a few hours, or in our case, two nights after work—once the pot pies are done, they freeze well, and you’ll have 8 dinners on tap. Mama makes a few alterations to the recipes, and she has a couple tips for making both recipes at the same time.

First, make the dough for both. It’s easy enough to make one batch, then the next. The bits of dough left on the blade of the food processor after batch 1 aren’t going to affect batch 2, so don’t even bother cleaning it. (You could also make both batches together, if your food processor can handle the volume.) Wrap the dough disks and let them chill in the fridge. Mama says that’s so they can relax before we roll them. She also uses all butter, rather than half shortening.

Second, chop all your vegetables together. Even though you need chopped onions for the chicken pie and sliced onions for the veggie one, you can still prepare the onions all at once. Get your crying out of the way, Mama says. (Whatever that means.) Look over the recipes to see what can go together, and set out the appropriate bowls or containers. For example, for the veggie pie, the fennel and the onions go into the pot together, so Mama sliced them and set them aside in one bowl. Ditto the carrots, asparagus, and squash.

This is the veggie filling. Papa nicked some for a snack before Mama could finish making her pies.

This is the veggie filling. Papa nicked some for a snack before Mama could finish making her pies.

Third, both recipes make 8 larger pies, or about a dozen of the smaller ones. When you roll the dough, you probably won’t be able to get all 8 out of the first roll.

Turn a pie tin over onto the dough and cut the circles a little larger than that.

Turn a pie tin over onto the dough and cut the circles a little larger than that.

Gather the scraps, gently smoosh them together, and set the wad aside. Prepare as many pies as you have crusts for while the dough relaxes again. (Mama showed me how it just springs back to a little circle when you try to roll it again right away.)

This is a freshly rested disk of dough. It’s such a lovely, stretchy dough that even I could roll it fairly easily (though Mama did help).

This is a freshly rested disk of dough. It’s such a lovely, stretchy dough that even I could roll it fairly easily (though Mama did help).

As for the recipes, Mama skipped the Pernod in the veggie recipe, and it goes without saying that she used homemade veggie stock instead of chicken. And instead of par-cooking the veggies in water, she does it in the stock. You not only get extra-flavorful veggies, she says, but the stock gets an added boost, as well. Start with about 3 cups stock for the veggie version.

Don’t scrimp on the saffron. It’s a pricier spice, but Mama suggests going to an ethnic market, where items like this are often more reasonably priced.

Don’t scrimp on the saffron. It’s a pricier spice, but Mama suggests going to an ethnic market, where items like this are often more reasonably priced.

For the chicken pie, Mama didn’t pour in all 5 cups stock at once when she finished the sauce. It can get a little soupy, so she started with a quart and gauged what the thickness was like before proceeding.

This is the chicken filling. Fill one pie to see how much you want it filled, then stick with that amount for each pie. While the dough rests before its second re-roll, go ahead and egg-wash the rims of the pie plates and finish the pies.

This is the chicken filling. Fill one pie to see how much you want it filled, then stick with that amount for each pie. While the dough rests before its second re-roll, go ahead and egg-wash the rims of the pie plates and finish the pies.

The dough stretches a little bit, but not too much. It fits nicely over the bitty pot pie. Once the rims are egg-washed, it’s a matter of laying the dough on top and crimping the edges shut.

The dough stretches a little bit, but not too much. It fits nicely over the bitty pot pie. Once the rims are egg-washed, it’s a matter of laying the dough on top and crimping the edges shut.

Don’t forget to egg-wash the top, cut steam vents in the dough, and sprinkle with salt and pepper. Mama says that’s the best part.

Don’t forget to egg-wash the top, cut steam vents in the dough, and sprinkle with salt and pepper. Mama says that’s the best part.

To freeze, Mama covers the pies in both plastic wrap and foil. She sets them on a baking sheet and places them in the freezer that way. Once frozen, then she puts them in a ziptop plastic bag for storage. To bake, she puts them on a baking sheet in a 375°F oven, with the foil on, for half an hour to get the insides heated, then uncovers them for the final 45 to 60 minutes, to get the crust golden and flaky. To serve, Mama cooks brown rice or quinoa, but she says any grain would be a lovely addition. She likes to flip the pie over into a bowl of quinoa and mix it up that way. That sounds kind of yucky, though. And I don’t really like quinoa. But I do like these little pot pies.

I like it!

I like it!

Love, Jude

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A quick dinner for a mild spring night

Though the nights have been cool, the days are starting to warm up. I continue to stupefy Mama and Papa at the lengths I will go to to escape the confines of our yard. (You should see me climb!) There’s lots of yard work to be done, and even though I don’t help with it at all, I’m pretty hungry come dinner time. Mama and Papa both wanted something light and fresh, while I just wanted something in my belly.

Mama went to an easy stand-by recipe, one of those she says everyone should know how to make: chicken piccata. There are probably as many variations on this dish as there are on any other, but Mama likes it for its simplicity—it’s all cooked in one pan—and Papa likes it because it’s delicious. I like it for the capers. But, as you might recall, Mama doesn’t eat chicken, and pasta’s just as easy as anything to make (you know we eat a lot of it). So she got the water boiling and set to work on the veggies she was going to serve it with. Mama and Papa ate it up, but I scarfed the pasta almost exclusively (the exception being a few orange segments). When Mama asked me to take a bite of the zucchini, I said, “No way, José,” followed by a swift, “No, thank you.” Can you believe this actually worked, and I didn’t have to eat it?

Love, Jude

Chicken Piccata
(This one’s real loosey-goosey, but it’s pretty tough to screw up.)

Chicken breasts (for however many you’re cooking for)
Flour (whatever kind you have on hand)
Salt and pepper
Olive oil (to coat the pan)
About 1/4 cup chicken or vegetable stock (optional)
About 1/4 cup white wine
Juice of 1 lemon
1 large clove garlic, minced
About 2 Tbsp capers
Pat of butter
Parsley (a small handful, chopped)

Put the chicken in a large zip-top plastic bag, seal it, then pound the chicken with a meat mallet until uniform in thickness, about 1/2″. Toss in a handful or two of flour and some s&p. Reseal the bag, then shake it all up to coat the chicken.

Heat a skillet (of ample size to hold your chicken without crowding) over medium heat. Add about 1 Tbsp oil (a couple swirls around the pan—just enough for a thin coat) and wait until it’s hot before carefully adding the chicken (shake off the excess flour first). If you don’t want to be cleaning your stovetop and nearest wall for the rest of the night, put a lid on the pan. Cook until chicken is golden brown (5 or so minutes), then flip, and cook until golden on the other side and the chicken is cooked through. Remove chicken to a plate and loosely cover with foil to keep warm.

Deglaze the skillet with stock, if using, and/or wine. Scrape up the bits on the bottom of the pan, then add the lemon juice, garlic, and capers. Cook until reduced and slightly thickened, a few minutes. Add more s&p, if desired. Add the pat of butter (dredge it in flour first, if desired, to give a slight bit more oomph to your sauce) and continue cooking until melted and shiny. Sprinkle in the parsley, then pour the sauce over the chicken.

Rotini with Fennel, Squash, Tomato, and Orange de Provençe

12 oz whole-grain rotini (or any pasta you have on hand—and use a whole box, even if it’s a pound)
Olive oil
Salt & pepper
1 bulb fennel, stalks removed, cored, and thinly sliced
1 large tomato, large diced
1 small-to-medium zucchini, cut into “ribbons” with a veggie peeler
1 clove garlic, minced
About 1/4 cup vegetable stock
2 oranges, segmented (squeeze & reserve the juice from the inner membranes)
Herbes de Provençe (a couple teaspoons, maybe a Tbsp)

Cook the pasta according to package directions, then drain.

Meanwhile, heat a medium-to-large lidded skillet over medium-high heat. Add the oil, about a tbsp. (enough to coat the pan), then add the fennel and s&p. Cover and allow to sweat for a few minutes. (You can actually prepare the remaining ingredients in stages, if you like, rather than having them all prepped and ready to go before you begin cooking.) Add the tomato and the garlic and sweat some more, stirring occasionally (keep covered). The fennel won’t take on much color, but it will get soft. Once it is, add the zucchini, some s&p, and the veg stock. (Add enough stock to make the veggies wet but not soupy. This is going to be your pasta’s sauce, remember.) Cover and allow to cook until ribbons are soft, just a couple minutes. Add the orange segments and their reserved juice, and the herbes. Stir to incorporate, taste for seasoning, then combine with the pasta and serve.


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Back to back holidays

How can anyone keep all these holidays straight? Between my daycare’s crafts and Mama’s half-hearted window decorations, I didn’t know if a leprechaun was coming to hide eggs or a giant bunny was snoozing under a rainbow with a bunch of money. It’s all very confusing to a 2-year-old, having Easter follow so closely on the heels of St. Patrick’s day. I’ll just tell you a little bit of what I ate on both days.

For the former, I helped Mama make Irish soda bread. We’ve made this before, only this time I really helped form my own loaf. (I gave it to my teacher.)

Soda bread just out of the oven

Soda bread just out of the oven

Mama made her honey butter, too, and it was really yummy when the bread first came out of the oven and was still warm enough to melt the butter. Mmmm…

I like picking out the currants.

I like picking out the currants.

Actually, we made it the day before St. Patrick’s day, so the next morning, Mama sliced it and made French toast out of it. Even better.

Though I wanted syrup, the honey butter really was enough for this French toast.

Though I wanted syrup, the honey butter really was enough for this French toast.

Next up: Easter. Many have asked me about what I found in my eggs that fine morning. Depending on who’s doing the asking, they either empathize with Mama or feel sorry for me. I’ll just say that I loved it all! I ate what came out of those eggs so fast, I hardly had time to share any of it (but I did, because I’ve always been known as a “good sharer”). There were chocolate-graham bunny crackers and gummy bunnies (just a few) and prunes and apricots. And 2 cars. And lots of coins to add to my piggy bank. Then I ran around the house screaming and jumping on the furniture for about an hour.

Doesn't everybody get chocolate-bunny grahams and prunes for Easter?

Doesn’t everybody get chocolate-bunny grahams and prunes for Easter?

For dinner, Mama decided to treat us to something new. Since we tend to have buttermilk in the house for pancakes, Mama decided to marinate some chicken thighs in it, then fry them up. I’ve never eaten anything like it before! They were crispy, yet succulent. But I ate only a couple bites. As for the rest of the meal, I give it a “meh.” She pureed lima beans with a bit more buttermilk and some herbs. She thought I would eat this up, considering my affinity for the little bean, but I didn’t like that I couldn’t pick them up. Even the sweet potato tater tots didn’t hold my attention. I guess that’s what happens when a kid finally comes down from a sugar high.

I couldn't really focus on Easter dinner. I just wanted to play outside.

I couldn’t really focus on Easter dinner. I just wanted to play outside.

Overall, I enjoyed both holidays. I saw a parade on St. Patrick’s day, and I got to play with both Mama and Papa all day on Easter. There’s not much more that a kid can ask for. Except maybe more cars.

Love, Jude

Buttermilk Fried Chicken

1 pound boneless, skinless chicken thighs (preferably organic)
Salt and pepper
Buttermilk
Vegetable oil
Flour
Other spices, as desired

Rinse the thighs and set them in a shallow baking dish. Season with salt and pepper. Pour in enough buttermilk just to cover. Cover the dish and refrigerate for a few hours. When ready to cook, heat about 1 inch oil in a large frying pan over medium-high heat until a few flecks of flour sizzle in it (about 365°F). Pour about 1 cup flour into a large ziptop plastic bag and season it with salt and pepper and any other spices you like (paprika, chili powder, garlic powder, etc.). Take a thigh, shake off the excess buttermilk, and put it in the bag. Add a few more thighs (but don’t crowd the bag too much). Give it all a few hardy shakes until all the thighs are coated with flour, then take them out and either set them on a plate or gently place them in the hot oil. (Repeat with the remaining thighs–add more flour, if necessary.) Cook the thighs for 7 or 8 minutes, until golden brown, then gently turn and fry until golden on the other side and the chicken is cooked through. Remove to a plate covered with a paper towel.

Makes enough for dinner + leftovers