Tuesday, October 29, 2013

Pie dough

 If you missed it, I was on the cover of Cville the other week. Here’s the article.  It’s me, Craig, Melissa, Angelo and some French guy, forgot his name. 

“What’s that, hon?  Huh?”

“Vincent who?”

“Oh, yeah, silly me. His name is Vincent.   

Sorry. All this fame has kept so busy I’ve been missing my intravenous fish oil treatments, which I do regularly being that it’s good for my, uh, um, ah man, on the tip of my tongue ………Memory!

Yep, last week was a lot fun.  That ticker tape parade down Preston Ave was something, even if it did get a little boggy down by Bodos. And to think they made those floats entirely out of marzipan, I tell you, I was impressed. Then the whole talk show tour (a little tiresome I must say, except Kimmel, he’s a trip).

So back to work, though of course, nothing will ever be the same.  Try getting through Trader Joe’s unscathed being such a celebrity chef.  Can you believe they have already run out of pumpkin pie chai tea mix? I mean, we’re four weeks out from T-day!  What the hell am I supposed to drink until then?

Can’t answer that but I tell you what I’m cooking again now that fall is here, Chicken Pot Pie.  Since this procedure is almost as long as the last sentence from Ulysses, I’m breaking into two parts.  Part one, the dough.

Let’s get baking.

 That's three cups of flour, eight ounces of butter.  Throw a teaspoon of salt into the flour.  Cut the butter into chunks, add the the four, and begin to work the two together.

 After a few minutes you should have something that resembles course sand. 

 Make a little well in the center of this mix, then add 3/4 cup of cold water

There's the water in the well ( get it?) 

Take a fork and mix the water in.

Once the water is incorporated, dump the mix onto a floured surface.  The flour is important here boys and girls.  We are not going to knead the dough, rather we are going to smear it.   Like this
 and this

Do this four to five times.  You should have something that looks like this

Wrap the dough and refrigerate for at least 20 minutes before rolling.  You can also freeze some or all of it for another time.  

Stay tuned for part two, using this dough for chicken pot pie.

Until then, Salute!

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