Wednesday, February 18, 2009
Ahh Rick Bayless. You hold a special place in our hearts, mostly for your Poblano Potpie recipe (below).
Back in 2006, Nate's parents bought me the Marshall Fields Cookbook. I always thought it was to remember Marshall Fields (which was taken over by Macy's here in the midwest about that time, much to my chagrin). It is one of my favorite cookbooks.
The first recipe we ever made out of it was the Poblano Potpie. We didn't have the highest expectations but it really was phenomenal. The recipe was by Rick Bayless, who up to that point, we just thought was a chef for the Marshall Fields Culinary Council.
Fast forward a few weeks later to January 2007 and I dragged Nate to the Macy's bridal event (it was our engagement year) and we are waiting around for the food demonstration when my husband bolts from my side. I literally ran to catch up with him and he taps this guy on the shoulder saying, "Hey, You're Rick Bayless, right?". "Yes" was his reply. Nate proceeded to gush about the Poblano Potpie and how the recipe was so good and I probably through in a "yeah, it was great" too. He was looking at us like we were nutso but said Thank you and went on his way.
From my husband's point of view, he thought that he was going to make this guy's day by telling him how great the recipe was. Little did we know that Rick Bayless is a pretty big public TV and Chicago persona. We continue to laugh at this story, which was again brought up because we made the potpie tonight in an attempt to clear out my sinuses.
Later that March, I took Nate to Frontera Grill (one of Rick's 2 restaurants in Chicago) for his birthday. We didn't see Rick but the food was great.
Here is the recipe:
By Rick Bayless
1/2 cup milk
1 1/2 cups all-purpose flour, plus extra for kneading
2 1/2 tsp baking powder
1/2 tsp salt
6 TB cold unsalted butter, cut into 12 pieces
2 large poblano peppers (if you don't like things to have too big a kick, I suggest using 1)
2 TB butter or veg oil
1 small onion, diced
1/4 cup all-purpose flour
2 1/4 cups milk
1 pound boneless skinless chicken thighs, cut into 1-inch squares
2 carrots, cut into small pieces
1 tsp salt
1/2 tsp pepper
1 tsp fresh thyme (or 1/4 tsp dried)
1 cup frozen peas
1/2 cup cilantro, chopped
To prepare the biscuits: Whisk milk and egg together in a small bowl. Combine flour, baking powder, sugar and salt in a food processor and pulse four times to mix. Add the butter and pulse eight times. With the motor running, slowly pour the milk-egg mixture through the feed tube and mix for about 4 seconds until the dough comes together into a sticky looking mass; do not overmix. Pulse as necessary until all the flour is moistened. Turn the dough out onto a heavily floured work surface. Dust the dough with flour. Knead gently 5 times (use a little more flour if necessary). Form the dough into a 9-inch round. Using a biscuit cutter or an upside down glass, cut into four 2 to 3 inch biscuits.
To prepare the filling:Roast the pepper(s) over an open flame or 4 inches below a broiler until blistered and blackened all over. Place in a bolw, cover with a kitchen towel, and allow to cool for about 20 mintues. Rub the blackened skin off the peppers and pull out the stems and seed-pods. Rinse the flesh to remove any remaining bits of skin and seeds. Cut into 1/4 inch pieces.
Melt the butter or heat the oil in a medium saucepan over medium heat. Add peppers and onions and cook, stirring frequently for about 6 mintues, until they begin to brown. Add the flour and stir thoroughly. Add half of the milk and whisk constantly until the mixture thickens. Add the remaining milk and whisk until mixture boils. Add the chicken, carrots, salt, pepper, and thyme and stir well. Decrease heat to medium low and simmer for about 10 minutes. Taste and add salt if necessary. Add the peas and cilantro and stir well. Scoop the mixture into an 8x8 inch baking dish, spreading it out evenly. Lay the biscuits on top in a single layer.
Set the baking dish on a baking sheet. Bake for 25 minutes, until biscuits are browned. Serve while hot.
Speaking of which, our timer just went off! Time for me to eat!
Recipe Source: The Marshall Fields Cookbook