May 22, 2007
California Dreamin'
I've racked up a lot of comments while I was out west and I want to thank all the faithful Virginia readers and friends who posted with ideas and suggestions for a new and improved blog name.
I've given it some thought myself while I was absorbed in Bay area cuisine this week, and when I get back tomorrow I'll start the wheels turning on a new blog name.
I might even ask the bosses for permission to name it "Eat This." Not really.
Say goodbye to The Front Burner blog, y'all. Front BurnerFront BurneFront BurnerrFront BurnerFront Burner Froooooooooooont Buuuuuuuuuuuuuuuuuuuuuurner. Sorry, I couldn't resist. Come on, you D Mag guys are having fun with this, too.
Anyway, I had a dream come true in Berkeley, Califrornia last night and I'm raring to tell all my readers about it. I was able to go to Chez Panisse for dinner and experience what I have only read about in Vanity Fair before now -- the world-famous organic gourmet that originated in the mind of Alice Waters.
I'll tell that story in an upcoming Front Burner print column (I can still say that, right?) and blog a little bit about the strange small-world experience I had at Chez Panisse in the coming week. I also have some pictures to post of a great sushi joint and a monster salad.
Keep reading, my faithful foodie friends.
Oh, and you deserve a recipe:
Lindsey's Easy Chicken Pot Pie
1 refrigerated pie crust (found in the refrigerated cookie dough section)
1 large and 1 small can white meat chicken
1 jar chicken or turkey gravy (all jarred gravies are low fat)
1 bag frozen mixed vegetables of your choice, such as soup vegetables or a veggie blend
Salt and pepper to taste.
Preheat oven to 425
Place bottom pie crust in a pie pan according to package directions.
In a large bowl, mix all other ingredients.
Spread the chicken misture in the pie crust and top with second pie crust. Fold and crimp edges of pie and poke 3 holes in the top.
Cover edges of pie with tin foil.
Bake for about 30 minutes and remove tin foil
Bake another 15-20 minutes or until top crust and edges are a golden brown.
Enjoy.
Comments
[May 23, 2007 12:34 PM]
WendyYou should name it Makin' Bacon. haha ... I'm so freakin' funny.
[June 8, 2007 3:43 PM]
Jerry MolesGlad you made it to Chez Panisse. I used to live 10 blocks away and have suffered ever since from lack of access. Also, thanks for mentioning the Grayson beef. I'm with the New River Land Trust and introducing LandCare (Australian) into the area. Grayson Natural Beef will be one of the first products and is now being sold directly in very limited quantity. Beth Obenshain says it's delicious. It took Alice 10 years to really develop the production system. We can do the same here. Thanks, Jerry