Cooking Class

Comercial Wizard

Zoo

Participe você também!!
Para a Gincana o passeio vale 700 pts!

Vai ser uma diversão.

\o/

Cooking Class

Segue a receita e um pouquinho da história do Chicken Pot Pie, o último prato preparado na Cooking Class!!

A pot pie is a type of baked savory pie with a bottom and top completely encased by flaky crusts and baked inside a pie tin to support its shape.

This is in contrast to the Australian meat pie and many British regional variants on pie recipes, which may have a top of flaky pastry, but whose body is made from heavier, more mechanically stable shortcrust, hot water crust or similar pastry.

The pot pie is a variation of the pasty.

An American pot pie typically has a filling of meat (particularly beef, chicken or turkey), gravy, and mixed vegetables (potatoes, carrots, green beans and peas) Frozen pot pies are often available in individual serving size.

Variations

Some American pie rotations have no bottom crust and are more similar to a baked casserole (or chicken and dumplings) than to a traditional meat pie. Since the remaining top crust is not required to offer any structural support, it can be made by closely spacing small dollops of drop biscuit dough onto the stew-like filling before baking.

In the Pennsylvania Dutch region, there is a dish called "bott boi" by Deitsh-speaking natives and is mispronounced "pot pie" by English speakers in the area. This dish is sometimes referred to as "slippery noodle pot pie" to distinguish it from the true pie form of pot pie. Bott Boi is a stew, usually made of a combination of chicken, ham, beef, or wild game with square-cut egg noodles, potatoes, and a stock of onion, optional celery and/or carrots, and parsley. Bouillon is sometimes used to enhance the flavor.The egg noodles are often made from scratch from flour, eggs, salt (optional) and water. Some recipes use leavening agents such as baking powder.

COUNTRY CHICKEN POT PIE

(Homemade Crust)

1 pound skinless, boneless chicken breast halves - cubed
1/3 cup oil (olive or vegetable)
1 tsp minced garlic
¼ tsp onion salt
¼ tsp black pepper
•
1 cup flour
2 tsp baking powder
½ tsp ground sage
2 tbsp butter (separate)
1/8 teaspoon salt
1/3 cup milk
•
1/2 cup chopped onion
1 cup sliced carrots
1 cup green peas
1 can of heavy cream
1/8 tsp black pepper
1/8 tsp salt
garlic
1 cup chicken broth

Preheat oven to 350°F.

Chicken:

In a skillet, place oil, minced garlic, onion salt, black pepper, and 1 lb chicken which has been cubed.

Cook on medium to high heat until cooked through. Drain and leave in strainer for future use.

Crust:

In a large bowl, combine flour, baking powder, ground sage, salt, butter, and milk. Form into a ball, roll out.

Using skillet from the chicken, add carrots, celery, and onion. Pour in enough broth to cover the vegetables. Set left over broth aside for future use.

Bring to a boil, reduce heat and simmer for 10-15 minutes.

In the same bowl used to prepare the crust, combine chicken, carrots, onion, celery, frozen peas, condensed soup, celery seed, pepper, salt, garlic powder. Add left over chicken broth until the desired consistency is reached.

Lightly grease a 9”x9“dish. Place mixture in bottom. Place crust on top and brush with egg whites or butter.

Bake in preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly.

Cool for 10 minutes before serving.

GINCANA

Essa é uma famosa estátua. A pergunta é: Onde essa estátua se localiza e qual o por quê dela.
Valendo 300 pontos.

ATENÇÃO: As respostas deverão ser por email desta vez. Para não haver 'colas' hehehe.
Enviem para vendas@wizardblumenau.com.br

;-)

Gincana

Qual aluna Wizard saiu numa reportagem do Jornal de Santa Catarina falando sobre a Oktoberfest?

Gincana II

Lembrem-se: Cada participação nas aulas de conversação vale 100 pontos! Se você vier para a Aula de Conversação (qualquer idioma) e trouxer um amigo (não aluno) para participar também, vale 300 pontos!