The dogs woke me up for a middle-of-the-night romp in the yard.  So, I decided to share today's menu with you while I sleepily await their return.

Earlier in the week, I made another batch of Chicken Stock (see previous blog posts for recipe).  My cousin Michele was kind enough to help de-bone the chicken for me after we drained and skimmed the broth.  So, later today I am going to make Chicken Pot Pie and Steamed Asparagus with garlic and truffle oil,  followed by sliced strawberries with whipped cream and jam.  (Michele is stopping by to enjoy the fruits of her labors)

When in France this past June, I became friendly with the Chef that helped Lydie manage her classes, Sarah Lambert.  Sarah and her husband moved from the South of England to the South of France about twenty years ago (okay — I am more than a little envious).  Each morning we woke up in Lyide's castle, she would start our day with fresh tea, croissants from the local Nyons Boulanger and some of Sarah's outrageous jams.  This woman has a real gift!  I have never tasted jams of this caliber prior to my visit to Nyons.  Of course, I placed an order for the jams and Sarah shipped them to me here.  They arrived last week.

Now, for the chicken potpie:

Ingredients:

-          1 chicken, cooked and shredded

-          1 cup of ma mixture of blanched corn kernels, peas and baby carrots (you can use frozen if needed)

-          3 tablespoons butter

-          3 tablespoons flour

-          1 Quart Chicken stock

-          1 savory pie shell

-          Salt and pepper to taste

-          1 egg

Method:

1.      In a large saucepan, heat the butter until melted but not browned. Add the flour to the butter mixture and whisk constantly until a blonde roux is formed.

2.      When the roux is golden brown, season and slowly add the chicken stock – one cup at a time – until you form a proper velute.  Remember – you have to simmer the velute in order for the flour to thicken – so bring the pot back to a simmer after you add each cup of stock (you may not use all the stock to achieve this, you have to determine the correct consistency by sight). 

3.      Add the veggies and the shredded chicken.

4.      Taste and adjust for seasoning and pour mixture into a large oval casserole.  Cover with pie-pastry (poke small holes in the dough to allow steam to escape).

5.      Brush pastry top with egg wash and bake in a 400-degree oven until the pastry down turns golden brown.

Chicken Pot Pie

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Steamed Asparagus with garlic and truffle oil

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Plated Dish...

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Strawberry parafait (strawberries, grand mariner, citron jam, freshly whipped cream and ground cinnamon)

http://s152.photobucket.com/albums/s171/LadyinRedDS/Sun%20Aug%2012%20Dinner/?action=view&current=IMG_1841.jpg