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Welcome and enjoy! Please tell me what you are eating. Share your thoughts on food and what you see in your grocery store. Ask questions. This is a place where we can all learn from each other and share our skills, passions for flavours and love for eating.

Trio of Tuna, Smoked, Sashimi, Tataki

Trio of Tuna, Smoked, Sashimi, Tataki

Love A'Fare, A Catering Experience

Love A'Fare, A Catering Experience
Private Catering for in your home from a professional Chef.

Sunday, May 30, 2010

Chicken and Sausage Pot Pie, Oh My!

Will post the pictures of this deliciousness in a bit but wanted to share the crust receipe with you all......only if you are interested!

I made a spelt crust and this is how it went.

1lb of butter
1.5lbs of sifted spelt flour
1.5cups of water

Chop up the butter into cubes and place in bowl.  Sift the flour twice, once into seperate bowl and again into bowl with butter.  Using your hands, having only thoughts of love and kindness, mix the butter and flour, squeezing the butter and flour between your fingers and blending it all together.   Don't over blend as you want to have walnut size pieces of butter and flour in the bowl (this will make for a flakier crust).  Once you have brought this devine mixture together, add the water (cold water is best) and mix together.  I prefer the mixture a little watery (almost to the point where I feel like I messed up) but the trick is, it will still hold a wet shape that I wrap in saran and place in the fridge overnight.  The next day the dough is very soft and pliable.....just the way I like it.  I roll out my pieces with a light dusting of flour, shape into the pie dish and back in the fridge for about 20minutes and then it is ready to use.
I hope this makes sense and if not then let me know as this blog is a work in progress and so am I!

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