- 8 months ago
Watch and learn as Martha Stewart shares her best pot pie recipes for the ultimate comfort food experience! Learn how to make a classic chicken pot pie, a hearty short rib pot pie, and even whip up a homemade pastry crust that’s perfectly flaky and golden. These recipes are perfect for chilly days and family gatherings, bringing warmth and flavor to every bite.
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00:00So, we're going to start making this wonderful chicken pot pie so you can get an idea of
00:11the kinds of things that John creates in his tiny kitchen for big people.
00:16Yes.
00:17Big egos, by the way.
00:18Yeah, big egos.
00:19Okay.
00:20So, we can add the water to the pot.
00:22And we have really, really beautiful boneless and skinless organic chicken breasts and thighs.
00:28So, yeah, the ingredients are really important to you.
00:31Very, very important.
00:32Okay.
00:33So, we're just going to create like a poaching liquid.
00:34Okay.
00:35Which will become the chicken stock.
00:37So, we have here, this is a sachet, a little garlic, thyme, and black peppercorns.
00:41I'm going to throw that right in there.
00:42And at home, you really need to be careful with raw chicken as everybody probably knows
00:47by now.
00:48So, I'm just going to use some thighs.
00:49Just put the chicken right in.
00:50Okay.
00:51This is four breasts or two chicken breasts.
00:53For two chicken pot pies?
00:55No, this is going to make us about four or five chicken pot pies.
00:57It will.
00:58Okay.
00:59I'm going to use the boneless and skinless thighs.
01:01Okay.
01:02Good.
01:03Okay.
01:04So, that goes right in there.
01:05And we have the sachet.
01:06And we should, you should always season any cooking liquid that you're going to use.
01:09I'm going to use a little salt and just a little bit of pepper.
01:12I would prefer to use the, if you use a fresh cracked pepper, it's even better.
01:16Oh, that's freshly ground.
01:17Oh, no.
01:18We ground that for you today.
01:19Very good.
01:20Okay.
01:21So, carrots.
01:22Celery.
01:23How much celery?
01:24Like two, two stalks?
01:25Yeah, it was about two stalks of celery.
01:26One medium onion.
01:27One medium onion.
01:28And organic carrots.
01:29Okay.
01:30And this is going to make a really, really wonderful poaching liquid.
01:31Okay.
01:32So, we bring that to a boil and then just simmer until, for how long about?
01:34It's probably going to take about 25 minutes to cook those.
01:36You'll cover it and then chicken is like a good one.
01:38And that's what it looks like.
01:39And that's what it looks like, exactly.
01:40So, okay.
01:41And then, and then you have more carrots.
01:43Right.
01:44Now, we're going to, all those vegetables we're going to just discard, this is just
01:46the flavor of the broth.
01:47That makes the stock.
01:48Okay.
01:49Exactly.
01:50It makes the stock.
01:51And now, you know, I learned from you is when you, if this is cool and you, and you pour
01:52over, ice, it'll get rid of all the fat like on the show.
01:55Yeah, good.
01:56I'm paying attention.
01:57Good.
01:58So we have blanched baby carrots here, which we did just oblique cuts, you can see the
02:02really nice little cuts.
02:03Great.
02:04These are pearl onions, and we're going to blanch, would you want to blanch the peas?
02:06Sure.
02:07Okay, so do you use fresh peas, frozen peas?
02:09Fresh peas in season, but otherwise, some really nice organic peas right now you can
02:12use.
02:13Okay.
02:14So we're going to blanch this just for about a minute, yeah, a few seconds really.
02:18Yeah.
02:19Okay.
02:20I'll get this going.
02:21Okay.
02:22And then you do have mushrooms in it.
02:23Oh, good.
02:24We do.
02:25We have cremini mushrooms.
02:26I thought you did.
02:27Oh, it's the other one.
02:28Sorry.
02:29It's all right.
02:30Okay.
02:31Here we go.
02:32So this is just a little bit of butter, a little bit of olive oil.
02:33And I'm going to get this pan pretty hot.
02:35So why is it so hard to get a reservation at Waverly?
02:37Well, you know, it's a tiny restaurant.
02:39It's only about 100 seats and we're on a very quiet neighborhood corner on a very fancy
02:45block in the West Village.
02:46So we try to be very sensitive to our neighbors.
02:48You know why it's so hard, everybody?
02:50Because there's no phone number listed yet.
02:52So unless you know somebody, you have to go to the door, ask the maitre d' if you can
02:59make a reservation and you can, I mean, they'll make one for you.
03:03We take reservations three days in advance, but only in person.
03:06Okay.
03:07So you have to take a taxi down from your office or fly your plane over to New York.
03:14Send your assistant.
03:15Well, you know, it hasn't gotten any cooler in that place.
03:20I mean, you know, it's been packed since day one and it's still packed.
03:24So it is a very popular place.
03:26We're very, very, very fortunate.
03:27You are.
03:28It's fantastic.
03:29Okay.
03:30So the peas are now blanched and just chilled in ice water.
03:34So everything is ready to assemble.
03:36See, I got very, very involved in these cooking segments.
03:39We're talking about the veloute, which is made from milk and cream, right?
03:44Butter.
03:45Yeah.
03:46So there's straight cream in this and the stock that we made.
03:50Oh, okay.
03:51Oh, stock and cream and flour to thicken it.
03:53Right.
03:54Any butter to start?
03:55Yeah.
03:56The way to go is start off with some butter, melt the butter.
03:57Okay.
03:58Put your flour in.
03:59Okay.
04:00Cook your flour out a little bit.
04:01Okay.
04:02Add your cream.
04:03Stir it.
04:04Keep stirring constantly.
04:05You know, you want to really cook the flour out.
04:06You want to taste any raw flour.
04:07And then you put what in?
04:08You put this in it?
04:09And then we're going to add a little Tabasco.
04:10Mm, yum.
04:11And a little bit of...
04:12Worcestershire?
04:13Yeah.
04:14Okay.
04:15Great.
04:16Okay.
04:17I think we should taste it, though.
04:18Okay.
04:19We will.
04:20All right.
04:21And now your mushrooms are beautifully sauteed.
04:22Yes.
04:23Went nice and brown.
04:24A little bit of butter.
04:25A little bit of oil.
04:26But you want them very, very, very brown.
04:27So no wine in your pot pie.
04:28No wine.
04:29No.
04:30No wine.
04:31No.
04:32Just...
04:33But you can put wine in it.
04:34The cool thing about this pot pie, though, is you can really substitute any of it.
04:35You could...
04:36This could be lobster.
04:37This could be turkey.
04:38You can go a little bit crazy.
04:39Would you put salt and pepper in there or not?
04:40I would, yes.
04:41Yeah.
04:42Yeah.
04:43Does it need it?
04:45Yeah.
04:46I think...
04:47And I like that little bit of Tabasco in there.
04:48Yeah.
04:49It's really, really makes a difference.
04:50Yeah.
04:51It's really good.
04:52Yeah.
04:53And the julienned parsley as well.
04:55Oh, good.
04:56Good, right?
04:57Okay.
04:58Yeah.
04:59Great.
05:00Because that's going to be...
05:01That's the key right there.
05:02Really is.
05:03It's going to flavor the whole thing.
05:04Okay?
05:05Okay.
05:06So we have our chicken right here that we diced into bite-size pieces.
05:07And we're just going to add our pearl onions.
05:08Do you want to do that?
05:09No.
05:10You do it.
05:11Okay.
05:12I'll do it.
05:13This is my afternoon off, I thought.
05:14It's my morning on.
05:15And then the peas.
05:16This is great.
05:17So...
05:18And then just take this whole appareil.
05:19I love that.
05:20Which is a fancy word for...
05:21And what about the mushies?
05:22Yes.
05:23Let's go ahead.
05:24Okay.
05:25So we have to add the mushrooms.
05:26John can do it.
05:27You got it.
05:28Okay.
05:29Good.
05:30Okay.
05:31We'll get those in.
05:32Now, what is the most asked for dish at Waverly?
05:33Well, you know, there's so many...
05:34We do sell a lot of food there.
05:35We have great steak and great oysters.
05:36The pot pie is really popular.
05:37But we have a Dover sole.
05:38Oh, yeah.
05:39Which is very popular.
05:40Yeah, everybody likes that.
05:41I've had that several times.
05:42With just this plain hollandaise.
05:43And people really seem to love it.
05:44So that looks good.
05:45Now, what about the macaroni and cheese?
05:46Is that a popular...
05:47That is very popular.
05:48And thank goodness now it's out of season.
05:49Oh, it was ordered every time I've been there by somebody at the table.
05:50Yes.
05:51Yeah.
05:52And tables are big there.
05:53I mean, people come with six friends.
05:54Right.
05:55It can be, yes.
05:56Yeah, it's nice.
05:57It gets crowded.
05:58It gets crowded.
05:59It's a lot of people.
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10:02While pot pies have stood the test of time, originally cooked on open hearths in Dutch
10:07ovens, they are the ultimate one-pot meal.
10:11And this one is filled with a delicious combination of tender chicken and flavorful vegetables.
10:16Chicken pot pie is, I think, the perfect choice for a cold winter night.
10:21Now the first thing to do is to cook your chicken.
10:25This is a three-and-a-half-pound plump, nice chicken.
10:28It's sort of a little bigger than most broilers and a little smaller than most roasters.
10:34Now put it in a large stockpot with water to cover.
10:37There, that's perfect.
10:38Bring it to a boil and then turn down the heat to a simmer.
10:43It's going to take about an hour to cook to 165 degrees on an instant-read thermometer.
10:50Another thing to get ready are the vegetables.
10:53One medium onion that's peeled and cut into half-inch pieces.
10:58One pound of Yukon gold potatoes.
11:00Look how nice and yellow they are.
11:02Now these two are peeled and cut into about half-inch pieces.
11:07Two or three carrots, depending on size, again peeled and cut into chunks.
11:14And two cups of rich chicken stock.
11:17And in this heavy casserole, I have five tablespoons of butter.
11:22And I'm going to sauté the onions first for a little bit, then add the carrots, and
11:29then the potatoes.
11:30And you just cook until they're tender.
11:35Now once that chicken is done and you take the skin off and tear it into pieces, this
11:40is the size piece that you're looking for.
11:43Pretty uniform in size and well-matched to the vegetables.
11:47So here the onions are just starting to soften.
11:51Add your carrots.
11:54And now add the potatoes.
11:56Oh, they are so beautiful.
12:00Get those coated with the butter.
12:02And so now after 10 or 12 minutes, the potatoes will be fork-tender, as will the carrots.
12:10Add your cremini mushrooms.
12:12They're a little bit firmer than those everyday mushrooms.
12:15Aren't they pretty?
12:18This is a lovely filling, and it's made even a little bit lovelier by the next addition,
12:25which is a half a cup of cognac.
12:28Now the cognac's going to deglaze the bottom of the pan, but it will also add a depth of
12:33flavor to the sauce, which I learned from an old friend years and years ago that the
12:39addition of cognac to a chicken pot pie was just phenomenal.
12:44Let the flavor get infused into all those vegetables.
12:47Doesn't that look pretty?
12:49I love how it looks.
12:51And then five tablespoons of flour.
12:55Sprinkle over all the vegetables.
12:57Better to sprinkle than to dump it all in one spot, because this is what's really going
13:01to thicken your sauce.
13:03And you want to cook the floury taste out of the flour.
13:07So far, all the vegetables are still holding their shape, their color.
13:11You don't want to get them mushy in any way.
13:15Okay, now add two cups of chicken stock.
13:22Now the sauce will start to get thick.
13:25And one cup of whole milk.
13:29Add a little bit of salt and pepper.
13:32Bring to a simmer.
13:35And cook for about two to three minutes.
13:37Then you'll see the sauce thicken nicely.
13:41You know how sometimes when you buy those prepared chicken pot pies and there's hardly
13:44any chicken and you wonder, why did I buy this?
13:48Well, now you don't ever have to buy one.
13:50You can make them.
13:51You can actually, after you put the pastry topping on, you can freeze the whole pie before
13:56you bake it.
13:58And you will have a fabulous meal for you and your friends or your family in the freezer.
14:05Then we have one cup of peas.
14:09The little peas I like very much in this.
14:12Two tablespoons of chopped fresh thyme leaves.
14:16Two tablespoons of fresh parsley.
14:19I use the flat Italian leaf parsley for this kind of cooking.
14:25And our chicken.
14:26And this is about two cups.
14:29Now it's nice and thick.
14:31Add the thyme.
14:34Add the parsley.
14:38And the peas.
14:44Very colorful, very healthy, very pretty.
14:49And fragrant.
14:51Those herbs really help.
14:54And then add your chicken.
15:00Now you can see why the homemade chicken pot pie is so superior to anything that you
15:05can buy.
15:07Look at all that chicken.
15:08Look at all the goodness that goes into the pot.
15:13Now season again with a little bit of salt.
15:15Of course, salt is good.
15:19And pepper.
15:22And our next step, fill the ramekins.
15:26Now this filling should be enough for six pot pies.
15:32And these are beautiful heavy-duty ramekins, which are intended for soufflés or pot pies
15:40like this.
15:41So put the solids in first.
15:43You can always fill with a little bit more of that delectable sauce.
15:49Now we're going to let them cool a little bit in the ramekins while we get the pastry
15:53ready.
15:54And we're using a pâte feuilletée, which is a traditional French puff pastry.
16:00And you can make your own.
16:02If you watch the baking show, Martha Bakes, you'll know how to make your own.
16:07But you can also buy pretty good quality puff pastry nowadays.
16:13This is a hearty, hearty meal.
16:15So you won't need much more than maybe a salad to start.
16:21It's very nice for a autumn lunch or a winter lunch or a main course for dinner.
16:28So just let the filling cool.
16:33Now instead of making individual portions like this, you can make one large pot pie,
16:39which is also very beautiful.
16:41And I love to go to parties where one big pie serves a whole table of eight or ten.
16:47So here's our puff pastry.
16:49Use a little bit of bench flour.
16:52You're going to need two sheets this size for the six pot pies.
16:56Work quickly because this softens so rapidly.
17:00It's filled with like a thousand layers of butter and pastry.
17:04Now you can use, if you don't have access to a good puff pastry like this, you can use
17:11a pâte brisée, which is pie crust.
17:14And that works very nicely too.
17:17So that's number one.
17:22Don't throw the scraps away.
17:23They can be used for decoration, for little pommiers for the kids, just for little snacks
17:31baked with lots of sugar.
17:34There, so now we have our three rounds.
17:45Remove the excess neatly.
17:48Don't squish it all together because you can really reuse this for something.
17:52That should go right back into the fridge.
17:56And now these cut a vent hole in the center.
18:04Put these back on a parchment sheet and chill again just until they're really stiff.
18:09And that will enable you to use them easily.
18:14Now our pot pies have cooled enough so that we can apply the pastry top.
18:18And here are the pastry tops, nice and cool, cold.
18:24Pastry rule, make it cold, bake it hot.
18:28Your oven should be preheated at 425.
18:32What I'm doing is applying glue, which is egg wash, just egg and water, to the edge
18:38of the ramekin.
18:41And you have to work really quickly to get this to stick.
18:47And then make a pretty edge around.
18:50You can sort of make it up.
18:52Everybody has a different method of crimping and folding.
18:57But there, that looks, I think, really cute, doesn't it?
19:02So work quickly, get all your pies done, and preheat your oven to 425 degrees.
19:11Before you get these into the oven, I would suggest egg washing like this.
19:18Then chill the whole tray again just until the pastry is rigid.
19:24And you pop it into the oven for about 25 to 30 minutes.
19:31Oh, I love how these are crimping.
19:32These are crimping perfectly.
19:35The pot pies can be assembled and refrigerated, covered, for up to one day before baking and
19:41serving.
19:42They can also be put into the freezer well-wrapped and kept for a week or two before putting
19:49into the oven.
19:51The puff has puffed, the centers have bubbled.
19:56One dish meal that your family is really going to go crazy over.
20:02This is something that I would like to learn how to make.
20:04It's sort of like a torta rustica for me, kind of a rustic, savory pie filled with,
20:11it's Italian pastry.
20:12Italian pastry.
20:13Sweet, a little bit sweet.
20:14It's a little bit sweet.
20:15Yeah, I taste it.
20:16It's delicious.
20:17It tastes good with a salty prosciutto.
20:18Yeah, it's really great.
20:19So why don't we just start right in on the crust.
20:21And I'm going to ask Cindy questions all along, like how long have you been baking?
20:27Well, I've been baking as long as I can remember.
20:29I've been baking by my mother's side.
20:30We have some pictures, too, if you want to put them in, Julie.
20:34I've been baking by my mother's side as long as I can remember.
20:38I've been...
20:39There's some...
20:40Is that mom?
20:41Oh, no.
20:42Oh, yes.
20:43Yes, that's my mother.
20:44We found some pictures.
20:45And we just...
20:46What are you doing there?
20:47Look.
20:48I don't know what I'm making there.
20:49There are a lot of bottles.
20:50I don't think I'm baking there.
20:53I look like I just...
20:54Maybe you're making barbecue sauce.
20:55Yeah, looks like barbecue something or other.
20:56Yeah, looks good.
20:57Yeah.
20:58Oh, and there, chocolate fondue.
20:59That's showing my little love for chocolate there.
21:00Oh, delish.
21:01So we can move on to the recipe now.
21:02So we're making the crust, and this is two cups of flour.
21:03Yep.
21:04And just regular, all-purpose white?
21:05Regular, all-purpose flour.
21:06And half a teaspoon of baking powder.
21:07Is this your favorite kind?
21:08Yeah, that's what I like.
21:09Okay, that's your favorite kind.
21:10Just a little baking.
21:11Rumford.
21:12And a quarter cup sugar.
21:13Okay, so...
21:14That's a little more than you'd normally put in.
21:15Okay, so...
21:16And a quarter cup sugar.
21:17Okay, so...
21:18And a quarter cup sugar.
21:19Okay, so...
21:20Yeah, I usually put, like, a tablespoon.
21:21Tablespoon, right.
21:22Yeah, I usually put, like, a tablespoon.
21:23Tablespoon, right.
21:24I do, too.
21:25I follow your recipe.
21:26And this is?
21:27A quarter cup of...
21:28A quarter teaspoon of salt.
21:29Okay.
21:30And then you just whiz that up real...
21:31Pulse that up real quick.
21:32Mix it.
21:33All right, that's good.
21:34So you like to pulse, too?
21:35I pulse, yeah.
21:36Okay, okay.
21:37It makes it more fun.
21:38Yes.
21:39All right, now we're gonna add...
21:40I'll let you add the...
21:41Half a cup of butter.
21:42Half a cup of butter.
21:43And we break it up into little chunks so it mixes up a little bit.
21:44Okay.
21:45All right, now we're gonna add...
21:47So that's one stick.
21:48One stick of butter.
21:49One quarter pound.
21:50Okay.
21:51And this, look, you have to see, this is so easy to do because...
21:52Oh, yeah.
21:53It will take us five minutes.
21:54Okay.
21:55Okay, now put the lid back on, please.
21:56Okay.
21:57And we're gonna pulse that again.
21:58Okay.
21:59No whizzing.
22:00You're just pulsing.
22:01Just break up the butter?
22:02Yep, break it up a little bit so it resembles, like...
22:03Oops.
22:04And two eggs.
22:05And two eggs, yep.
22:06Okay.
22:07I gotta beat those up.
22:08And we're gonna whip those up.
22:09And actually, put the lid back on.
22:10Okay.
22:11Okay.
22:12Okay.
22:13Okay.
22:14Okay.
22:15And actually, put the lid back on.
22:16We're gonna put this on.
22:17Oh, okay.
22:18Give that another couple pulses.
22:19It's not quite cornmeal yet.
22:20You like it smooth.
22:21Yeah.
22:22Smoother, okay.
22:23Yeah.
22:24Okay.
22:25Now we're gonna...
22:26Now just let it go.
22:27How does your daughter make this?
22:28Oh, she helps a lot.
22:29Cindy's daughter's in the audience sitting right there in her green sweater.
22:30She helps a lot.
22:31Okay, now just move it on.
22:32And how long does that process?
22:33I usually let it go about a minute until it'll start to form a ball in there.
22:34Okay.
22:35Aren't these magic?
22:36I love these.
22:37What's the magic?
22:38Oh, we did it by hand.
22:39Right.
22:40Oh, there.
22:41It's already making a ball.
22:42Okay.
22:43Okay.
22:44Oh, this is beautiful.
22:45And so this is a soft dough.
22:46It's not like a typical pastry dough.
22:47Right.
22:48Right.
22:49Okay.
22:50And now we're actually going to put it on a floured board over there.
22:51Okay.
22:52I'll get you some flour.
22:53All right.
22:54And we're gonna knead it.
23:07Okay.
23:08So you asked how long I've been baking.
23:09And I have been baking a long time.
23:10And I'm gonna date myself here, Martha, because I saw you speak in Boston in the mid-'80s,
23:15I think maybe 1985.
23:16Oh, so right after my entertaining book came out.
23:19Yes.
23:20And I still have it and I still use it.
23:22In fact, I use it every Thanksgiving at least with several of your vegetable recipes.
23:26Oh, good.
23:27That's nice to know.
23:29That was a fun trip.
23:30I remember that trip.
23:31Yeah.
23:32It's funny when you think back on all the appearances that you've made, certain ones
23:36stand out.
23:37And Boston, I always loved going to Boston because I would go to the wharf and I would
23:41go downtown and I'd go eat clams, always clams, and clam chowder, of course.
23:47Yep.
23:48It's really fun.
23:49Yep.
23:50We have great food.
23:51So what are you gonna do for Thanksgiving?
23:52Do you make this pie for Thanksgiving?
23:53No, it's a little too, not quite American enough.
23:55We kind of stick to the basics for Thanksgiving.
23:57Is your family Italian though?
23:58Is that one of those recipes?
23:59No.
24:00No?
24:01No.
24:02Oh, okay.
24:03I just love Italian food.
24:04My husband loves Italian food.
24:05We're just gonna knead this for like three to five minutes and for, oh, you asked about
24:09Thanksgiving.
24:10Oh, I bake lots of pies, pecan pie and pumpkin pie and some cranberry bread.
24:16I'm trying to figure out what I'm gonna make this Thanksgiving.
24:18I think I'm gonna have Thanksgiving at my house.
24:20Yeah.
24:21Oh, that sounds like fun.
24:22I'm gonna make lots of squash pies.
24:23We have a piece of meat here for you to cut up into these like two inch squares.
24:27You wanna finish cutting that up?
24:29Yes, please.
24:30And then we are going to dredge the meat, salt and pepper it first.
24:34So, get that cut up and salt and pepper the meat generously, not a lot.
24:40You don't need a whole lot of salt, but it's nice to season first.
24:44And then we're gonna dredge in flour.
24:46What's the flour for?
24:48Well, dredging, this will help the meat brown nicely.
24:51Oh, okay.
24:52Okay, and we have a Dutch oven that is, it has a little bit of olive oil in it.
24:59Oh, that's good, okay.
25:00So, these are, I'll just pepper and salt these right here.
25:03You can turn those over a little bit.
25:05And we can continue to, you wanna continue to dredge?
25:09Yes, please.
25:10And I'll put this meat in the hot oil.
25:13And what we wanna do, not a lot of oil, like three tablespoons of olive oil or safflower oil.
25:19And a nice, a nice unflavored oil is good.
25:24Okay.
25:25And we brown this on all sides, slowly, don't crowd the pan.
25:30Do you know about browning?
25:32You never crowd the pan.
25:33Okay.
25:34Because if you do, you're going to, it'll take longer to brown.
25:39And then what we really wanna do is just brown it.
25:42So, that's enough at a time.
25:44You have a few pieces?
25:46Yeah.
25:47Okay, and you don't want them to sweat.
25:49And they start to get brown pretty quickly.
25:52Beautiful color.
25:53Okay.
25:54So, as you brown here, these are almost done in this pan.
25:58And you can see they're getting a nice caramelized color.
26:01Remove all the meat from the pot.
26:05Now, these, if you tried to eat these, a little tough.
26:08Okay.
26:09You really have to cook this kind of meat for quite a while in order for it to be tender as desired.
26:18Now, we have some garlic to go right into the pan.
26:21Love garlic.
26:22And five cloves of garlic and one medium yellow onion, peeled and sliced.
26:28And we're just gonna cook this just until it starts to, what they say, sweat, get a little bit transparent.
26:36And again, we're not adding any more fat.
26:38We don't want it fat.
26:39Are you the cook at your house?
26:41Actually, I share the cooking responsibilities with my husband.
26:44Oh, really?
26:45So, he likes to cook, too?
26:46He does.
26:47So, what's your favorite thing to make?
26:49We do shrimp tacos or pulled pork.
26:52Oh, yum.
26:53And barbecue pork.
26:54How do you cook the pork?
26:55I've done it in a crock pot, actually.
26:57Oh, that's sort of braising.
26:58Do you know that?
26:59No, I didn't know it was like that.
27:00Oh, it is.
27:01It is.
27:02I mean, it's a long process of slow cooking.
27:04That's kind of braising.
27:05Oh, okay.
27:06Do you brown the pork first?
27:07Not normally, but...
27:08No.
27:09Okay.
27:10So, generally, if you're gonna brown it first, then you slow cook it.
27:14Okay.
27:15Okay.
27:16So, the onions are getting cooked.
27:17We have a couple sprigs of rosemary.
27:21And then we have the oven preheated to 300 degrees.
27:26And now we can just put all this meat right back in here on top of the onions.
27:33I love short ribs.
27:34Do you?
27:35Yes, I love ribs.
27:36Now, these are the bone-out, okay?
27:38The bone's been removed.
27:39And so, just put this all in one layer here.
27:46And you're gonna bake this for two and a half hours.
27:49So, you can't come home from work at five o'clock.
27:52Do you work?
27:53No, I'm stay-at-home.
27:55Oh, you're stay-at-home.
27:56Do you have kids?
27:57Yes.
27:58Oh, how many?
27:59Yes, I have two.
28:00Oh, lovely.
28:01I have Nathan is six, and Everett is four.
28:02Oh, great.
28:03What are they gonna be for Halloween?
28:04Nate wants to be Ben 10.
28:06I don't know if you know who he is.
28:08Ben 10.
28:09No.
28:10He's our character.
28:11No.
28:12And Everett would like to be a pirate.
28:14A pirate.
28:15Well, those are good costumes.
28:16Are you gonna make or buy?
28:18Probably buy at this point, I'm sorry to say.
28:22Well, in our special issue, we have a lot of great costume ideas for kids.
28:25Okay.
28:26And now, see what I'm adding?
28:28I'm adding stout.
28:29Now, I learned a funny fact.
28:31Do you know when the first pot pie was made?
28:34No.
28:35I think it was 1951 by the Swanson Company.
28:41And I remember begging my mother, begging her to buy Swanson pot pies.
28:47They had chicken pot pies, and I think they had beef pot pies.
28:50And mother, you know, scoffed at the idea of buying something like a pot pie.
28:55But we snuck them in sometimes to eat, and we would always look for it,
28:59see how many pieces of chicken we got in it, you know?
29:02It was like the game.
29:03But we loved those frozen pot pies.
29:06Convenience food in those days was kind of, like, you know, unusual.
29:11Yeah.
29:12But now, there are lots of pot pies to choose from.
29:15But they're so easy to make that I suggest you try these.
29:19These are so good.
29:21So now, bring that to a simmer, cover, and put right into an oven for about 2 1⁄2 hours.
29:29You can do it really, really slowly on top of the stove.
29:32Okay.
29:33But if you want to go out and go shopping for 2 1⁄2 hours, you can put it in the oven at 300 and feel fine.
29:39Wonderful.
29:40Okay?
29:41And don't forget it.
29:42Okay.
29:43Okay?
29:44So after 30 minutes, you're going to add the cipollini onions.
29:47These are cipollinis, little flat.
29:49Yeah, I wasn't sure what those were.
29:50Yeah, they're cute little onions.
29:51Peel them.
29:52Okay.
29:53And you're going to add those also for added flavor.
29:54After 30 minutes, and they're going to stay in there for 2 hours.
29:56The braised short ribs with the beautiful cipollini onions.
30:01That really, really, it's just delicious.
30:03Now, you can eat this with the big pieces of meat in it just as a stew.
30:07But when you take the meat out, and you know how to pull pork, so you pull beef.
30:11Yes, ma'am.
30:12Okay, so shred it into smallish pieces.
30:15That's good.
30:16Now, do you do that when you do pork with forks or do you do it with your fingers?
30:19I do it with forks as well, yes.
30:21Oh, okay.
30:22And then I'm going to put the meat, once it's shredded, right back into our gravy.
30:28And the onions have gotten very tender.
30:31And you use about, oh, it looks like around 18 or 20 of those small cipollini onions.
30:37And this will make 8 pot pies.
30:42So it's a nice dinner.
30:44I mean, if you're going to have an autumn dinner party, this is a very nice thing to serve.
30:49Yes, it looks delicious.
30:50Yeah, and with the stout, you know what it reminds me of?
30:52There's a French dish.
30:53Keep doing it.
30:54Sorry.
30:56Sous-chefs have to chop too, as they say.
31:02Now, if I don't have those little pie plates, is there another alternative?
31:06You can use custard cups, you know, the larger custard cups, those Pyrex dishes,
31:10or you can use little individual ramekins if you like, gratin dishes.
31:15Do you have gratin dishes?
31:16Yes, ma'am, I do.
31:17Are you sure?
31:18Mm-hmm.
31:19I do.
31:20Okay.
31:22So here, so get that pulled a little bit better, a little smaller.
31:26And then this will get put in even amounts.
31:31And start off with like one scoop per dish like this.
31:38So easy, no crust.
31:40You know, usually a pot pie, okay, so put that back in here.
31:43And then you can fill the dishes.
31:45Okay.
31:46Oh, excuse me.
31:47Don't worry.
31:49Everything, yeah, everything goes in.
31:50It's all delicious.
31:52And the meat tastes utterly fantastic.
31:55So remember, that's the meat, the stout, which is the beer-like liquid and onions.
32:03And then the potato topping, we want to use russets or really nice Maine potatoes.
32:09Okay.
32:10And we're going to use a mandolin.
32:12Now, a beginner can use one of these gloves.
32:15Okay.
32:16Have you used a mandolin before?
32:17I have never, no.
32:18That's enough, enough, enough, enough.
32:19Okay, you have eight of those.
32:20Oh, I have to divvy it out.
32:22Divvy it up.
32:23I was giving generous portions.
32:25It'll be generous, but don't get it on the edges because then you have to wipe.
32:30Okay.
32:31And you can make the filling in advance, no trouble whatsoever, and keep it for a day or so.
32:37Here, we have to, you know, don't let it go over the edges because this is going to be served at a fancy dinner party.
32:43Fancy dinner party.
32:45So use the mandolin and use a nice dry potato and slice very thinly.
32:54See how thin it is?
32:55Because then these will cook nice and crispy on top of your pot pie.
33:00And do never look away while you're slicing if you don't have a glove on, even if you have a glove on.
33:05I imagined that looks a little intimidating.
33:08Well, it's a little scary.
33:10You can try this if you want, but you're not finished filling.
33:14Do one or the other.
33:15My job.
33:17I'm being tough on the sous chef.
33:19That's okay.
33:20Do you want to know something?
33:21She can take it.
33:22I can't.
33:23She's not nervous.
33:24She's fantastic.
33:26Yes.
33:29Now, I'm salt and peppering the potatoes.
33:32They can take, like, oh, a half a teaspoon of salt or something on all these potatoes.
33:37And the olive oil will brush on top of them.
33:41But you have to act quickly because, you know, potatoes tend to turn black.
33:46Once they're peeled and sliced, they start to get first blue, then black.
33:50Oh, you have to use it all.
33:51Oh, sorry.
33:53No waste.
33:55I'm sorry.
33:56No, don't be sorry.
33:57There's nothing to be sorry about.
33:59Here, this one looks nice and full, and I'll show you how we're going to.
34:02Just divvy it up.
34:03I will.
34:04And you go around and around and around with your potato slices.
34:07Very tight, concentric circle.
34:10So that, but you have to do it individually.
34:13You can't take a whole blob and just plop it on there because then the potatoes don't,
34:17first of all, they don't look nice, but they also don't cook beautifully if you do that.
34:23And so the recipe asks for six russet potatoes.
34:29Now, if they're giant potatoes, you can probably get away with four.
34:34That looks good.
34:35Yeah.
34:36And all that delicious gravy.
34:38It smells delicious.
34:39This one needs a little bit more.
34:40Okay.
34:41I will stop.
34:42That one looks a little skimpy.
34:45And preheat your oven to 375 degrees, and then you bake until golden and bubbly, which
34:55takes approximately 45 minutes.
34:57Okay.
34:58So you're cooking the meat yet again, but don't worry.
35:00It's not going to get overcooked.
35:01Braised meat is pretty, yep, a little more gravy.
35:06That's good.
35:07That looks excellent.
35:09Okay.
35:10Now, I'd love to invite your mother up to, and your sister, whose birthday we're celebrating.
35:16Come on up.
35:17Margie.
35:18Yes, Margie.
35:19And Kimberly, come on over.
35:22And you can taste what your sister just helped make.
35:25Here's a very cute, I think this is, yeah, it's hot, but that's okay.
35:29Here's a little pot pie for you, birthday girl.
35:33And for Mother Margie, that's for you.
35:38Oh, I hope you like these.
35:39Do you like beef?
35:40Yes.
35:41Yes, okay.
35:42And you can make different pot pies with fish in the filling.
35:46You can do it with shellfish.
35:49You can do it with chicken, of course, with duck.
35:51And you will all have a, it's so pretty served even like this.
35:58It's charming, don't you think?
35:59It is, yes.
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