Pot pies make a great warming winter dinner. I serve them at the restaurant typically during the fall and winter, but using a variety of ingredients you can make a stellar pie anytime of the year. The standard is chicken, but all vegetable pies, beef short ribs, even fish can add a pleasant twist on an "American" classic.
This dish is one of those foods that you remember eating as a kid ... Mom's pies were good (not all of them though.....hope she isn't reading) and she usually made some extra, freezing them for a few weeks and baking them until hot and bubbling.
Soup. I'm not really sure how you feel about it but I could have soup everyday, for any meal. There are just so many options, from chicken to fish, even super rich and flavor vegan soups. (I wanted to write souper but thought it was a little corny...)
Here are some of my tips for making your next great soup:
1. Knowing your ingredients and their flavors is very important because it really doesn't take a lot of them to make a real flavorful soup. Regardless of a hot or cold soup be sure that the ingredients compliment one another and aren't too overpowering. This is important especially if you aren't using a quality broth ... make your own, their always better. (If I don't have one handy I am just as happy to use water and build up my flavors.)
Peter A Milano
Eat, Drink, and Explore from chef Peter's blog about his food experiences, recipes, and travel.