Mini Chicken Pot Pies

Mini Chicken Pot Pies

While I’ve been really into making cakes lately, I could not forget about making something suitable for Pi(e) Day (3/14) in a few days!

I was originally very unsure of what I could make. This time of year is a little bit awkward as there’s not much fruit in season besides citrus. I’ve already made two variations of citrus pies (see here and here) so making a third seemed a bit over-the-top. I did think about making a tart but that didn’t feel like a real pie so I decided to save that idea for later. It wasn’t until my aunt (Hi Auntie Kathy!) sent me an idea for a Stargazy Pie that I realized that I was completely neglecting the realm of savory pies. In fact, this is the first all-savory pie I’ve made on this site. These hand pies were half sweet/savory so I don’t think they really count. While the Stargazy Pie seemed a bit too ambitious at this moment, Chicken Pot Pies are something that I have perfected over many, many iterations, but I had previously never formally written down my recipe.

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Ratatouille

Ratatouille

Like Remy's from the Ratatouille movie.

The first time I made ratatouille was during my sophomore year in college. I was pretty new to cooking at that point and hadn't quite discovered my passion for food. I had a few friends over and they enthusiastically suggested making ratatouille. I don't exactly remember how it tasted but I do recall the joy in putting it together amongst the company of friends. 

The second time I made ratatouille was again with friends where we arranged it in a similar manner as above. However, I've never made it with a mandoline. Obviously, a mandoline christening requires something like ratatouille to be made. I have found that a mandoline works very well for more firm vegetables like zucchini and summer squash. It also works well for peppers but the eggplant was a bit too squishy to yield whole slices all of the time. That was okay because it was all going to be cooked together in the end and the slicing did make the process a lot faster. 

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The time I gave kale another chance

The time I gave kale another chance

Is kale still hot stuff or is that so 2013?

The last time I made kale was in 2013, my sophomore year of college, but never kale just by itself. If I remember correctly, there was kale and sausage soup and kale, black bean, and butternut squash enchiladas (oh hey old favorites on foodgawker). The soup was good but the enchiladas were wishing they had meat in them.

Since then, I haven't touched the leafy green. Kristen, and I along with Popo like to make fun of our mom for eating kale and raving about kale salad (Sorry Mom but it is true). The thought of eating raw kale is kind of like thinking about how dinosaurs eat. You have to chomp on it. Sure there are methods to get the leaves to be tender but lets be real. Kale is fibrous and for some reason the kale I got smelled really bad. Is that normal or did I choose a wrong batch?

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