This chicken pot pie recipe can be found on two St. Louis menus - St. Louis Post-Dispatch
Q • I really enjoyed my chicken pot pie at Black Sheep and would like to make this comfort food at home if they will share the recipe. — Mike Harris, Holly Hills
A • Twice is nice for this chicken pot pie from owners Zach and Mary Rice of Black Sheep and Mama 2's Biscuits. The comforting dish is offered at Black Sheep for dinner at Mama 2's Biscuits for brunch. "It's wildly popular with customers," Zach Rice says. "It connects the two concepts in a great way."
Yield: 10 servings
When their much-loved Three Monkeys restaurant reopened after a pandemic shutdown and extensive renovation early in 2022, owners Zach and Mary Rice introduced not one, but two new concepts in the same space, each with a different focus and menus and with different hours.
Mama 2's, the biscuit-centric brunch spot, is open on Saturday and Sunday from 8 a.m. to 2 p.m. and on Mondays for an industry brunch from 11 a.m. to 3 p.m. While the Monday brunch is open to all, it's geared toward restaurant industry professionals. "It gives our friends in the restaurants and others working weekends an opportunity to enjoy the full brunch experience. In addition to the menu items, we have seasonal specialties," Zack Rice says.
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Black Sheep, a dinner restaurant with an extensive whiskey and wine bar is open 4 to 11 p.m. Wednesdays through Saturdays. Customer demand put the creamy chicken pot pie with its biscuit crusts on both menus. "We reopened with some new talent in the kitchen and a wonderful, approachable menu that's more elevated and seasonal," Zach Rice says.
The restaurant's extensive whiskey selection includes a hundred bottles of highly desirable whiskeys, and a wine list curated by Mary Rice.
"The biggest satisfaction in reopening for me was to be able to do my job again. The renovations — it's been fun welcoming everybody into the building, opening our doors, and serving the community again," she says.
28 recipes from the top 100 restaurants in St. Louis
RECIPE: Charred Eggplant Dip
Yield: 3½ cups dip; serving size ½ cup
2 ¼ pounds eggplant (2 large or 3 small American/globe eggplants)
1 cup plus 4 tablespoons olive oil, divided
2 tablespoons plus 2 teaspoons fresh garlic, peeled and roughly chopped
2 tablespoons lemon juice
1 tablespoon grated black lime (see notes)
½ cup loosely packed mint leaves
½ cup loosely packed basil leaves
Finishing salt to taste
¼ cup pickled seasonal vegetables (optional)
3 tablespoons chili oil (optional)
¼ cup fresh Italian flat leaf parsley (optional)
Notes: This recipe uses the common purple eggplants known as globe eggplants or American eggplants.
• Black limes, or preserved limes, are popular in Mediterranean cooking and are available at international grocers. For the recipe, we grated half a whole black lime using a handheld microplane rasp grater. It can also be found online, already grated.
• Because this recipe makes a lot of dip, we chose to use finishing salt with each serving rather than salt the entire batch.
• At Louie, the charred eggplant dip is served garnished with chili oil, pickled vegetables and parsley. It is served with Louie's freshly baked hearth breads.
1. Wash eggplants. Split eggplants in half lengthwise and trim leaves from the top.
2. To prepare eggplants in the oven: Set one rack to 6-inches under the broiler. Set a rack in the middle of the oven. Preheat broiler to high.
3. Place halves cut side up on a sheet pan. Measure 4 tablespoons of oil into a small dish. Brush the tops with oil. Place pan under the broiler until the tops are blackened. For the test, we timed it at 10 minutes total, rotating the sheet halfway through.
4. Turn off the broiler and set oven to 325 degrees. Bake eggplants 25 to 30 minutes until the back of the eggplant is soft to the touch.
5. To grill: Measure 4 tablespoons of oil into a small dish. Brush the tops with oil. Place halves grill side down and cook slowly until the tops are completely black and the back of the eggplant is soft to the touch.
6. Remove eggplant from the oven or grill and place in a plastic container with a lid. Close the lid and allow the eggplant to steam for 30 minutes.
7. Using a spoon, very carefully scrape the flesh out and discard the skin.
8. Place the scraped eggplant in a large mixing bowl. Add lemon juice, black lime, garlic, mint and basil leaves. Stir to mix.
9. Add one-fourth of the eggplant mixture to a standard blender. Pour in ¼ cup of the remaining oil. Pulse two or three times on the puree setting, then turn the blender on and time it to run for 1 full minute. The mixture should be very smooth.
10. Remove the pureed eggplant to a bowl, then repeat the process three more times. Stir each batch into the bowl.
11. Taste, then add salt or the finishing salt of your choice to taste. Garnish with pickled vegetables, chili oil and parsley, if using.
12. Store covered in the refrigerator up to 4 days.
Per (½ cup) serving: 370 calories; 38g fat; 5g saturated fat; no cholesterol; 2g protein; 11g carbohydrate; 5g sugar; 5g fiber; 337mg sodium; 28mg calcium
RECIPE: Brasserie's French Onion Soup
Yield: 6 cups
1 quart (4 cups) very thinly sliced peeled yellow onions
6 tablespoons unsalted butter
1 teaspoon kosher salt
1/3 cup all-purpose flour
6 cups rich chicken stock
1 tablespoon sherry vinegar
1/8 teaspoon ground black pepper
12 slices toasted bread or crostini to fit in soup bowls
3 cups grated Comté, Gruyere or Swiss cheese
Fresh chives for garnish
1. Thinly slice the onions and place in a large bowl. Toss to separate the rings and set aside.
2. Melt the butter in a 5-quart pot over medium low heat. Add the onions and salt.
3. Caramelize the onions very slowly over medium-low heat. It will take 30 to 50 minutes or more, stirring occasionally as needed.
4. As the onions cook they will release water, but if you notice sticking to the pan, add small amounts of water to prevent burning and release any flavorful pieces that develop on the bottom of the pan.
5. You want the onions to reach a deep brown — almost the "color of bourbon." At that point they are fully caramelized.
6. Sprinkle the flour evenly over the cooking onions, stirring it in completely to evenly distribute the flour. You don't want lumps in the flour before you add the stock next.
7. Pour 2 cups of stock over the onions, whisking as you go. Add the remaining 4 cups of stock in 2 cups at a time, whisking still to make sure no lumps are forming that need to be stirred down.
8. Bring the soup to a simmer and allow it to cook for 30 minutes longer, stirring occasionally, then stir in the sherry vinegar and ground pepper.
9. Turn the broiler on to medium high.
10. Portion the hot soup into 6 oven-proof bowls. Arrange 2 pieces of toasted bread on the surface. Top each bowl with ½ cup of grated cheese, taking care to cover the bread.
11. Place under the broiler to melt the cheese. Keep a good eye on this as it only takes a few minutes, 2 to 4 minutes depending on the broiler.
12. Garnish each bowl with chopped chives.
Per serving: 622 calories; 34g fat; 19g saturated fat; 97mg cholesterol; 29g protein; 50g carbohydrate; 11g sugar; 3g fiber; 1,225mg sodium; 660mg calcium
RECIPE: Chili Crisp Marinated Celery from Mac's Local Eats
Yield: 6 servings
4 large celery stalks or 3 cups thinly sliced as directed
2 teaspoons granulated sugar
1 tablespoon boiling hot water
1 tablespoon plus 1 ½ teaspoons soy sauce
2 tablespoons sesame oil
1 tablespoon plus 1 ½ teaspoons rice vinegar
2 teaspoons Nudo Chili Crisp
3 to 4 tablespoon toasted black or white sesame seeds
Notes: The chili crisp for this recipe is made by Qui Tran of Nudo House. It is available for purchase at both Nudo House locations.
• Chili crisp is a popular condiment of infused chili oil with crunchy bits of chili peppers that adds flavor and texture to nearly any dish.
• The crispy celery recipe gets hotter the longer it sits in the refrigerator. It keeps well for 3 to 4 days.
• Cooks can adjust the heat and the ingredients to taste as desired.
1. Remove 4 stalks from a bunch of celery, wash them and trim off the leaves.
2. Slice each stalk into ¼-inch wide pieces cut at an extreme diagonal across the stalk to get long, narrow cuts of celery. Set aside.
3. Combine the granulated sugar with hot water and stir to dissolve.
4. Add sugar water, soy sauce, sesame oil, rice wine vinegar and chili crisp to a nonreactive medium mixing bowl and stir to blend.
5. Add cut celery, cover and refrigerate until ready to serve.
Per serving: 96 calories; 9g fat; 1g saturated fat; no cholesterol; 2g protein; 4g carbohydrate; 2g sugar; 2g fiber; 265mg sodium; 65mg calcium
RECIPE: Comeback Sauce from Grace Meat + Three
Yield: 14 servings
1 cup light mayonnaise (Miracle Whip or salad dressing won't work for this)
¼ cup chili sauce
2 tablespoons ketchup
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon hot sauce
Notes: This sauce should be made a day ahead and refrigerated for at least 8 hours to allow the flavors to blend.
• Chef Rick Lewis uses Duke's mayonnaise for this dipping sauce. He likes the lemony flavor and the consistency of this brand. The light version has fewer calories, but the regular mayonnaise works very well.
• Smoked paprika, which is also called pimentón, is made with smoked peppers. It brings a deep, smoky flavor to different dishes. It's generally not a hot paprika. You may see it labeled as dulce (sweet) or picante (hot) and in that case choose dulce.
• The sauce goes well with fried chicken or fish, it can be used as a condiment on sandwiches, and it is also good for dipping vegetables — raw, roasted, or battered and fried (tempura or country style).
1. Place all ingredients in a blender or food processor and pulse until combined.
2. Refrigerate overnight.
Per serving: 50 calories; 4g fat; 1g saturated fat; 3mg cholesterol; 1g protein; 4g carbohydrate; 2g sugar; no fiber; 247mg sodium; 3mg calcium
RECIPE: Mayo Ketchup's Cilantro Garlic Cream
Yield: 15 servings
¼ cup finely chopped cilantro leaves
¼ cup lime juice
2 garlic cloves, peeled and roughly chopped
1 ½ teaspoons garlic powder
1 teaspoon salt
1 pound sour cream
Note: At Mayo Ketchup, this savory garlic cream is served with fried yucca, but this versatile condiment can be used with a variety of foods such as chips, empanadas, tacos or burritos, and with chicken, pork or seafood.
1. Add cilantro, lime juice, chopped garlic, powdered garlic and salt in a blender and pulse to blend well.
2. Place the sour cream in a medium mixing bowl. Fold in the blended cilantro mix.
3. Allow to stand for at least 2 hours to allow the flavors to blend.
Per serving: 63 calories; 6g fat; 3g saturated fat; 18mg cholesterol; 1g protein; 2g carbohydrate; 1g sugar; 1g fiber; 165mg sodium; 32mg calcium
RECIPE: Sister Cities' Polenta Fries
The polenta fries, crispy on the outside, pillowy on the inside, come with the Steak Frites with a poblano cream sauce.
Photo courtesy of Sister Cities Cajun
Yield: 12 to 15 servings
1 ½ teaspoons salt
1 ½ teaspoons chicken soup base
6 cups water
1 ¾ cups yellow cornmeal
1 ¼ cup finely shredded Parmesan or Cojita cheese, divided
Cooking spray
Oil for deep-fried, pan-fried or oven-baked fries; cooking spray for air-fried polenta
Notes: Chicken soup base is different than bouillon. Jamison's Chicken Soup Base is readily available at better grocers. Penzey's Spice has a Chicken Soup Base at its Maplewood stores.
• The cornmeal and water mixture gets very thick and heavy as it is whisked. Even after the heat was turned down, the hot mixture had a tendency to pop up. We recommend a 4-gallon saucepot.
• The polenta fries may be deep-fried, pan-fried, air-fried or oven-baked. Oil and air fryer temperatures should be in the 350-degree range; oven fries at 400 to 425 degrees. Pan-fried, air- fried and oven-baked polenta should be carefully turned with a thin-bladed spatula halfway through the cooking time. The fries have a tendency to break.
1. Prepare a rimmed cookie sheet by cutting a sheet of parchment paper. Create a liner folded to line the bottom and the sides of the pan.
2. Place salt and chicken base into a 3- or 4-gallon saucepan. Add 6 cups of water and stir. Bring the liquid to a full boil.
3. Slowly pour the cornmeal into the boiling water whisking the mixture constantly to avoid lumps. Reduce heat to medium immediately, then whisk constantly for 5 minutes. The mixture will be very thick.
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