Tis another Fall season upon us and it's going to be a sultry 95 degrees this weekend in Los Angeles. At least it was chilly enough for a few days in which I took full advantage. A few weeks ago, I cooked a dish that would make any East Coaster proud.
How do I put into words that exact moment of a spoon caving into the buttery crust, soping and sponging it's way to the velvety broth! Simultanesouly aromatics of thyme, onions, celery, Fall come rushing up, engaging all senses. The first bite, crunch of sweet peas, hot broth, savory chicken, flaky yet soggy crust, oooouch... tounge burnt but well worth it. At least this is what I remember as a youngster eating Chicken Pot Pie!
Fast Forward: Midde of October 2008, one rare chilly and windy Friday, cooking for a bunch of friends’ of friends a nice filling meal. Vegetable pot pies which consisted of everything Fall, butternut squash, sweet potato, swiss chard, and mushrooms. Everyone was to bring their own wine and cheese, nuts, dried fruit to be provided. All and all we ended up with 8 cheeses and 8 wines!
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