52 posts categorized "Cream"

Happy Thanksgiving!

In Carrot, Chard, Cream, Fennel, Kale, Main Course, Pea, Recipe, Sweet Potato, Turkey
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Blog 1143


Just a quick note to wish you and your families a happy, safe and tasty Thanksgiving!  Whether your feast is at a table set for twenty, or is an intimate dinner for two, I wish you a day filled with joy, love, plentiful eats, and lots of laughter.

Today, I am grateful not just for the bounty on my table, but for the abundance of love that graces my life and those that I hold most dear to me, we are very lucky people, indeed.  I am also, of course, grateful for all of you and your continued interest in our little food blog, thank you so much for being a part of our community and cooking along with us every week.

This is a re-post of a recipe I did some time ago but I thought it might prove useful for all of you looking for new ways to re-purpose Thanksgiving leftovers.  Use it as a template for combining whatever you have left for turkey and veggies into a free-form "pie-less" turkey pot pie.

Cheers - Steve


Turkey Pot Pie-less

by: Steve Dunn

(Print Friendly Version)



  • 1/2 fennel bulb, cored and diced
  • 1 sweet potato, peeled and cubed
  • 2 carrots, peeled and roughly chopped
  • 4 cups, chard, spinach or kale, stemmed and chopped
  • 1 cup peas
  • 3 sun dried (or oven roasted) tomatoes, minced
  • 6 tablespoons butter
  • 8 tablespoons flour
  • 4 cups chicken stock
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream (optional)
  • 1 cup plain greek yogurt
  • 3 tablespoons dijon mustard
  • 1 tablespoon finely mined tarragon
  • 2 teaspoon finely minced thyme
  • 5-6 cups diced, cooked turkey
  • 6 pre-made (or scratch made) buttermilk biscuits



  1. Heat the oven to 400℉.  Toss the fennel, carrots and sweet potato in a bowl with a little EVOO and some salt and pepper.  Pour out onto a rimmed baking sheet and roast in the oven until nicely caramelized and tender, about 25-35 minutes.  Stir once about halfway through cooking.  Remove from the oven and reserve.
  2. Put a large pot of salted water on and bring to a boil.  Set up a large bowl full of ice water.  Add the chard or kale and blanch for 2-3 minutes.  Remove the greens from the pot and plunge them into the ice bath.  Let sit until completely cooled, then remove with your hands, squeeze out any residual water and reserve.
  3. Rinse out the blanching pot then put it back over a medium flame.  Add the butter, and when it has melted add in the flour and whisk continuously until it has browned slightly.  Add the chicken stock and wine and cook, whisking occasionally until it has thickened to a sauce consistency.
  4. Whisk in the yogurt and dijon, then add the roasted vegetables, the turkey, peas, minced tomato, chard, and the herbs.  Cook until heated through, then lower the heat and add the cream (if using).  Check for seasoning and adjust as necessary.  Pull from the heat and cover to keep warm.
  5. Split each biscuit, coat the cut surface with butter, then toast (butter side down) in a skillet set over medium-low heat until nicely browned.  Remove each biscuit to a plate, cover the bottom of each biscuit with a helping of the chicken mixture, top with the other half of the biscuit and serve.

Serves 6


Twisted Turtle Bars

In Butter, Chocolate, Coconut, Cookbooks, Cookies - Bars, Cream, Dessert, Nuts, Oats, Peanut, Recipe
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Turtle bars wide 2 - Blog 3754


 I call these "Twisted Turtle Bars" because they are my spin on the classic as presented  by Matt Lewis and Renato Poliafito in their second cookbook, Baked Explorations: Classic American Desserts Reinvented .  I made these to bring to my eldest son and his cronies at college a few weekends back, and decided to modify the original recipe NOT because I thought I could make it any better, but because I didn't have all the ingredients I needed on-hand and so decided to make a few substitutions.

"Turtles" have always been, are now, and will always be candies that are made from caramel, chocolate and pecans.   I love them in a way that is probably unnatural for a grown man, but really what's not to love about them.  They're chewy, crunchy, sweet, and salty...and oh so cute if made properly so that they resemble little turtles with the pecans forming their legs and head.

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Creamed Mushroom Soup

In Butter, Cream, Leek, Main Course, Mushroom, Peach, Recipe, Soup & Stew
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Mushroom soup top - Blog 3750

 When my Mom was laid up sick in bed for a few days last week she was craving not a chicken noodle soup, but rather a cream of mushroom soup.  Not the famed Campbell's from a can version, but something closer to the velvety perfection she remembered enjoying on a cruise we took together many years ago.

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In Cheddar, Cheese, Chili, Cilantro, Cream, Hors d'oeuvres, Recipe, Sausage, Snacks
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  Choriqueso wide - Blog 3740


There are as many variations on this queso dip as there are sports bars here in the States, and though I am late posting recipes to enjoy during this year's football season due to my inability to watch the Patriots SUCK in early season play; now that they have gotten their act together and are REALLY playing football I thought it high time to share this awesome game day treat.

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Blackberry Swirl Ice Cream

In Cookbooks, Cream, Dessert, Frozen Treats, Fruit, Ice Cream, Milk, Recipe, Sauces / Condiments, Snacks, Vanilla
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Raspberry swirl ice cream - Blog 3732
Forget the bowl, dig right into the tub and don't stop until it's all gone!


Not yet wanting to let go of summer I'm running around like a mad man consuming all the fresh corn and fruits I can get my hands on these days.  Even though the morning air has a bit of a chill this time of year, afternoons are still nice and warm and we've had such a nice stretch of cloud free days that I recently had a craving for one more batch of a fruit infused ice cream.

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Scallops with Parsnip Puree a la Sorella

In Charcuterie, Chefs, Cookbooks, Cream, EVOO, Fish and Seafood, Main Course, Parsnip, Proscuitto, Recipe, Scallops
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Scallops wide - Blog 3687


Sex sells.

I know, sort of an odd way to start a food blog post, but there....I've said it.

More specifically, "sexy" is what sold me on my latest cookbook acquisition (I know I didn't NEED another cookbook....don't judge me!).  It took all of two minutes spent flipping through the pages of Sorella: Recipes, cocktails & true stories from our New York restaurant while I was waiting to check out of Williams-Sonoma the other day for sexy to work it's magic on me, and buy the book I did.

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Brownie and Dulce de Leche Ice Cream Sandwiches

In Chefs, Chocolate, Cookbooks, Cookies - Bars, Cream, Dessert, Frozen Treats, Ice Cream, Recipe, Sauces / Condiments
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Sandwiches - Blog 3683


These little darlings were inspired by a post I saw on Deb Perelman's awesome blog, Smitten Kitchen.  The technique I employed is basically the same as hers, but I added a few extra steps by making my own ice cream, then not able to leave well enough alone, a batch of pressure cooker dulce de leche to kick these babies into the stratosphere.

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Burnt Caramel Pudding

In Cookbooks, Cream, Dessert, Eggs, Pudding, Recipe, Vanilla
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Tight- Blog 3608


I can't believe I'm about to say this, but there is just too much good food in the world.

Every day I seem to add to my list of recipes to try - some pulled from magazines, others clipped from favorite websites.  There are some recipes that I've had in my "to cook" queue for years now and I am starting to wonder "will I ever get to them?"  

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Treacle Tart

In Butter, Cream, Dessert, Pies, Tarts, Crisps , Recipe
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Full slice - Blog 3547


How many of you out there watch the PBS - Masterpiece show Downton Abbey?




Well, for those of you who do and would like to whip up a little "period appropriate" treat to enjoy when watching the show, then this Treacle Tart is for you.  Quintessentially British, and with a pedigree that goes WAY back, this is exactly the kind of dessert that the Crawley's would have eaten after an exhausting day spent lounging about the castle.  

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Creamed Spinach

In Cheese, Chili, Cream, Garlic, Greens, Parmesan, Recipe, Side Dish, Spinach
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Spinach with nutmeg- Blog 3549

This is one of those classic "steak house" dishes that I could never pass up when dining out and enjoying a well-marbled Rib Eye, but never thought to make at home.  Not sure why, as it's really a pretty simple dish to make but up until very recently creamed spinach was only a restaurant treat for me.

It could be because the word "cream" relegated the dish to special occasion status in my mind, or perhaps it's "old school" reputation left me searching for a more modern twist like this Creamed Kale dish I came up with a while back.  Whatever the reason, I'm so glad I finally came around to trying this dish because you know what....it's a classic for a reason.

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"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...
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