Chris Profile - Allrecipes.com (10285643)

cook's profile

Chris


Chris
 
Home Town: Greenwich, New York, USA
Living In: Washington, D.C., USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Kids, Gourmet
Hobbies: Gardening, Biking, Walking, Reading Books, Wine Tasting, Charity Work
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About this Cook
I love cooking for my two families...my traditional family and my firefighting family. Getting an opportunity to cook for 15 "family" members, each having their own unique palette, challenges me to be creative nightly. Being challenged, has made me a better cook and I am constantly learning and growing as a cook daily.
My favorite things to cook
Things that scare me.
My favorite family cooking traditions
Sit down dinners EVERY night cooked by my mother. All dinners had some potato component like a good Irish mother should.
My cooking triumphs
Honestly, the thing that made me most proud in cooking to date, was my ability to perfectly cook a nice 1" thick ribeye steak on the grill and have it finished medium rare. It was AWESOME!
My cooking tragedies
Being a firefighter in a major urban city, dinners are often ruined by the infamous ringing bell...and it's not the dinner bell unfortunately. So my cooking tragedies are too numerous to list.
Recipe Reviews 1 review
Chicken Pot Pie IX
I have made this several times and every time it's been a success. My style is a bit different and thought I would share it with you. I start with cooked chicken, roasting or grilling chicken breasts prior to, or using leftovers from an oven stuffer. From there I chop all the vegetables listed in the recipe, plus I add about a cup of diced potato and a half-cup of corn (fresh or frozen). I place the butter in the pan, and add all the vegetables with the exception of the peas and corn. I cook the vegetables for about 12-15 minutes softening the vegetables. I then put in the flour, salt, pepper, corn and peas and stir to combine. Then I add the chicken stock and milk, stir and bring to a simmer and thick. The rest of the recipe is the same. I think the process of cooking the vegetables in the pan and not boiling keeps the vegetables a bit more firmer and less likely to become mush. I only slightly increase the gravy volume, mostly by eyeball. But a good starting point for me has been 1/2 cub butter, 1/2 cup flour, 2 cups chicken stock and 3/4 cup milk. You won't be disappointed in this recipe following it as is. Enjoy!

5 users found this review helpful
Reviewed On: Oct. 3, 2013
 
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: I love cooking for my two families...my… MORE
 
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