Turkey Pot Pie

Turkey Pot Pie, In Puff Dough;

So this dish requires simplicity, Turkey, Carrot, Celery, Onion, and Peas in a Chicken Stock Reduction finished with a Blond Roux.

serves 4

Puff Dough (They sell it at most grocery stores in the freezer case, you can even find it in pre-made shells)

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Turkey Filling:

I like to clean a bird for this project, which is a blog all unto itself.

So for our purposes now I'll say if you know how, do it. It is worth it.

If not then store bought chicken stock will work.

12 oz Turkey Meat Raw

2 large carrots medium dice

4 ribs of celery medium dice

1 large yellow onion medium dice

1/2 cup frozen peas

1 clove garlic

3 cups chicken stock

2 tbsp butter

2 tbsp olive oil

3 tbsp flour

Salt To Taste

Black Pepper To Taste

Cut turkey into bite size pieces, season and brown, once evenly browned remove from pan and quickly saute the raw vegetable product (reserving the the peas till last minute of cooking)

add flour mix well, then add stock to the pan, whisk to incorporate, then add turkey back to the pan bring up to a boil then down to a simmer, season to taste. it should simmer for at least twenty minutes over low heat. one minute before servering add peas to warm them through.

Halibut Cheek In Herbed Crepe w/ Chive Pesto and Lemon Confit Sauce

Halibut Cheeks:

These little gems are the pride of the fish, pure texture, and pure flavor of the sea, I wanted to find a way to showcase its natural beauty. So, I wrapped it in a herbed French crepe, then baked in the oven at 375'f for 8 to 9 minutes. I served it with a Chive Pesto and a Lemon Confit turned sauce.

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Halibut Cheek:

I just cleaned them of any excess silver skin. then seasoned with salt, pepper, and lemon zest then set it into the fridge for up to half and hour prior to wrapping in the crepe and baking.

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Herbed Crepe:

3.5 oz powdered sugar

7 oz cake flour

12 oz egg whites

36 oz milk

5 oz melted butter

2 tbsp kosher salt

2 oz chopped herbs ( I like Chive and Flat Leaf Parsley)

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I sift the dry into the wet, then add the herbs once smooth.

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Chive Pesto:

4 oz Chives

1 oz Flat Leaf Parsley

2 oz Olive Oil

3 oz Hot Chicken Stock

1 tbsp Lemon Zest

1 tsp Fresh Garlic

Kosher Salt To Taste

Squeeze of lemon Juice

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Blend in Food Processor, this freezes very nicely, I will even freeze them ice trays for single service options.

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Lemon Confit(Turned Sauce)

4 large lemons

1 clove garlic

1 bay leaf

1/2 cup olive oil

1/4 vegetable oil

salt to taste

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I peeled the lemons with a vegetable peeler removing as little white pith as possible, I blanched the peels in water for 4minutes at a simmer(160'f)

I then added the blanched peels to oil with garlic and bay leaf and simmered for one hour.

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After an Hour I removed the bay leaf and garlic clove and blended the lemon peels and olive oil smooth. Salt to taste

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