With the exception of frozen peas and pearl onions, it’s all fresh ingredients. We even used home made chicken stock. We don’t always have the time for this, but since it was the weekend…
|Once the chopping is done, it comes together pretty quickly….but then it needs to bake for an hour!|
|The recipe says to divide the filling equally among four bowls. I used large Juliska ramekins and it made nine individual servings. The bowls hold about 11 ounces to the top. This still seemed like a generous size serving. Also, to cut down on the calories a bit I cut a pattern for the pastry to fit just inside the ramekin as opposed to cutting it larger and fold over the bowl as the recipe calls for. I purchased these bowls at the Juliska flagship Store in Stamford, CT. This beautiful store is very close to the Stamford train station and they have an adorable cafe. It’s worth the trip from NYC. It’s about 45 minutes on Metro North from Grand Central Terminal. There was an excellent feature in Matchbook Magazine.|
When I was cleaning up the dishes I noticed how beautiful the light was coming into the kitchen. I love cooking in the afternoon.