Late dinner. Wasn’t going to make anything until I decided I didn’t want yet the same leftovers from Sunday.
So I repurposed the roasted chicken and veggies into a pot pie, and steamed some diced potatoes to add to the mix. Added some dried rosemary and thyme to the mix, topped it with a Pillsbury pie crust, gave it an egg wash, and baked it at 350°F for 30 minutes and let it sit for another 15.
Ended up thinning out the gravy too much with the last of some heavy cream, but it still tastes good.
Here is the crepe recipe @Saregama; for savory crepes omit the sugar and increase the salt to 1/2 teaspoon. After blending, cover with plastic wrap and let sit for at least 30 minutes, or in the fridge for up to 2 days. Proceed to cook over medium heat in a crepe pan or similar.
Grilled shrimp and asparagus over mom’s slow-cooker risotto. Shrimp dusted with Montreal Steak Seasoning and paprika-- a superb combination if I do say so myself.
I’ve only knowingly had or tasted mastic once, in chewing gum, and I didn’t like it at all that way. If I had it in Greece or Turkey, it was unknown to me, and was just an ingredient in something. The Greek Americans I’ve known, as well as the cookbooks of the same, don’t use it. I have of course seen it in some cookbooks and internet recipes. My mind is totally open to using it, and in fact I’m getting ready to place a specialty food order, and will add it to the list. Will find recipe(s) to utilize & post in Greek cuisine of the quarter.
If I had to guess @ChristinaM, on your pie crust, it may be that things got too warm, or perhaps, the butter was reduced too much into small bits - 25 pulses in the FP might be too many. In any case you had success in that you were able to roll it out and into a pie. My H should be so lucky, apple pie is his fav. @Babette may also have some thoughts on pastry crust.
Long day. Went to a doctor - after almost two years? Eye doctor it was - I suspected I needed reading glasses, but also the eye strain of the past year and a half has been at a different level.
On the way back, I stopped at TJs because I wanted to try their new pork xlb, but of course left with a whole bag of groceries.
The xlb were pretty tasty for a frozen version - ate them while FaceTiming with the nephews (who think it’s very funny that I finally need glasses, the brats.)
Dinner was a mish-mosh. I had a piece of the leftover tortilla espanola from the other day, and steamed an ear of fresh corn that acted as a butter delivery vehicle for the new butter from TJs (from New Zealand, which hasn’t done me wrong yet on lamb or beef or dairy.)
Just keep the gravy to less than you’d think. I’ve made it once where I thinned about a cup of gravy with a Tbsp of heavy cream, maybe a smidge more, and it was perfect. Everything stayed together upon spooning it out. I thinned this one too much. You shouldn’t “see” the gravy in the skillet as much, if that makes sense.
