Comments | eponis: Recipe: Chicken Spoonbread Pie with Asparagus and Mushrooms

eponis

Recipe: Chicken Spoonbread Pie with Asparagus and Mushrooms

Feb 06, 2012 21:11

Okay, y'all. I've been reading the Farm Journal's Complete Pie Cookbook (from 1965), which has some droolworthy ideas for retro pies, both sweet and savory. I had plenty of leftover meat from the chicken I roasted last week, and the recipe for "chicken spoonbread pie" caught my eye as easy and tasty ( Read more... )

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Comments 9

venivincere February 7 2012, 02:20:19 UTC

I'm ridiculously excited to try this tomorrow. :-D

idlerat February 7 2012, 03:18:40 UTC

I too plan to make this - except, I have no white cornmeal and don't plan to buy any. What is the functional difference from yellow cornmeal?

idlerat February 7 2012, 03:19:12 UTC

Also, lolz, does anyone still buy dried parsley? do you?

eponis February 7 2012, 03:47:17 UTC

Hah! I think we stock it, mostly for retro recipes like this. :-D But yeah. Really any fresh herbs would be great.

Re: cornmeal, AFAIK, the only difference is the color of the corn that it was ground from. So that should be fine; I only specified because the original recipe did.

venivincere February 19 2012, 02:29:39 UTC

I made it tonight with yellow cornmeal and it came out fine, except that I think I didn't cook it quite long enough. YUMAMAZINGYUM.

Thread 6

venivincere February 19 2012, 02:31:22 UTC

Oh my HEAVENS was this amazing. I did a no-salt version because that is my life now, and even without salt, it was very flavorful and savory. I will definitely be making this again, but probably cooking it just a little bit longer. Mmmmmm... Thank you SO MUCH for sharing this recipe! :-)

idlerat February 20 2012, 20:45:57 UTC

OK mine came out like pudding! An eggy corn pudding studded with bits of chicken and vegetables - the batter, which was quite thin, really did seem to mix with the gravy and its contents, and/or it absorbed all the fluid from the gravy to expand. I cooked it in 2 moderately-sized le crueset dutch ovens, since I, too, lack an appropriately sized Corningware vat. But the total surface area can't have been greater than your 8.5 x 11, and yet the spoonbread went all the way to the bottom, or nearly so, in both dishes. Just by way of figuring out what happened, I'll mention that I stopped a bit short of 3 cups of broth, I think - the gravy looked like it was getting too thin, to me. The only other changes I made were to veg (just added a bit of carrot, and used a little less celery) and herbs (used dried herbes de provence). BTW I like a little parm on the reheated leftovers.

Thanks for the recipe! Very tasty, though not exactly what we expected (Bow & I both jumped on the recipe when you posted it).