Christinas Ferrares Chicken Pot Pie Food

CRISTINA'S CHICKEN POT PIE

Steps:

• Preheat the oven to 400°.
• Spray a 2-quart casserole with cooking spray or coat evenly with butter. In a large saucepan, heat the oil and butter and sauté the onion until tender but not brown. Stir in the flour until blended. Slowly stir in the stock, whisking well. Cook the mixture over medium heat until the chicken, peas, potatoes, carrots, salt, pepper and hot sauce is heated through. Turn into the prepared dish, spreading evenly.
• To prepare the crust, stir together the cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg and oil in a bowl. Do not overmix. Spoon the batter evenly over the filling. Bake until the top is golden brown, or for about 22 to 25 minutes. Cut into wedges to serve.
• cristina ferrare.

CHRISTINA'S FERRARE'S CHICKEN POT PIE

Steps:

• To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly. To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25

CRISTINA FERRARE'S TURKEY

Steps:

• To make marinade:
• Combine ingredients in a bowl. Whisk until smooth and creamy.
• Refrigerate till needed.
• Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan.
• It is very important that you pat it dry in order to get that nice golden turkey skin.
• Tie turkey legs together and cover tips with foil. Keeping them wrapped and tied stops the legs drying out while cooking.
• Tie turkey wings together and cover tips with foil. Keeping them wrapped and tied stops the wings drying out while cooking.
• Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan.
• Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast.
• Pour the marinade over the turkey.
• Allow to marinade over night.
• Cover with foil and roast for 2 hours @ 350 C.
• After 2 hours, add hot water (or broth) to the bottom of the pan. Stir to make gravy for basting.
• Baste turkey and cover with foil.
• Roast turkey another 30 minutes and repeat basting process.
• Continue basting every 15 minutes until the thermometer reaches 180-185°, approximately 3 to 4 hours.
• The constant basting is what gives the skin that lovely golden color.
• Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.