Woah! What a week! I started to write this blog thinking that the certification process would have gone smoothly and all was now on a relatively even keel! As the next few weeks unfold, we will be need to take solace from music, nature and comfort food more then ever- so here we go!
The Joffe Sanctuary in New Marlborough Massachusetts, is a beautiful ecosystem with wetlands and upland habitats. The small trail loops around a vernal pond; a shallow body of water that is usually devoid of fish. With no competition, amphibians and insect species can thrive. This past summer, we were treated to a full length antiphonal symphony between the frogs and insects. Now the stillness is lovely and the patterns of twigs and branches on the ice and water are mesmerizing.
Since this is a short loop, on our way home we stopped by to walk on Kelsey Road in Sheffield MA, which also crosses over a few marshes.
At this time in history, our democracy seems as fragile as these ice crystals on the ground!
I love and admire many composers, but find that I always return to Bach. His music inspires me in a profound way and even when I play a slow melody in a minor key, I find Bach’s music uplifting and centering. This morning, I pulled out the Larghetto from Bach’s Concerto in A Major for Oboe and Strings. It seemed so appropriate for this time. I look forward to playing this piece in it’s entirety with harpsichord and strings- maybe soon?? Here is an excerpt:
And then of course, we can turn to comfort food! What could be better than a bubbling hot Chicken Pot Pie!
For Christmas dinner this year, our menu was based on beloved traditions that included chicken breasts filled with a sour dough stuffing made with pecans, shallots, mushrooms, celery and onion. With just two of us, there was plenty of leftover chicken. I froze a few chicken breasts until needed and this was certainly the week! I cut up the chicken and discovered there was also the added treat of small chunks of leftover stuffing! This along with onion, celery, carrots, mushrooms and some frozen green peas, dried thyme and sage, made a tasty filling; although shitake mushrooms or green beans would also be good! I made a quick lightly thickened sauce with chicken stock, butter and flour and topped the pot pie with spelt/whole wheat pastry flour biscuits. With a salad of mixed greens, dried cranberries, shaved parmesan and pecans, it almost felt like a holiday! I hope you enjoy making this!
Chicken Pot Pie
1-2 cups cooked chicken cut into small pieces
2 carrots diced into medium pieces
1 stalk celery diced into medium pieces
1 onion finely chopped
5-6 mushrooms, stemmed and cut into small slices
1/2 cup frozen peas defrosted
1 teaspoon dried thyme
1 teaspoon dried sage
salt and pepper to taste
3 tablespoons butter
1/4 cup white flour
1 1/2 cups chicken broth (home made if possible, low sodium canned organic broth may be substituted). * Note
salt and freshly ground pepper to taste.
1 cup whole wheat pastry flour
1 cup whole grain spelt flour
1 teaspoon salt
1 tablespoon baking powder
1/4 cup grated parmesan cheese (optional)
1 scallion finely chopped(optional)
1/3 cup canola oil
1/3 cup hot water
To Make Filling:
In a medium saucepan heat 1 tablespoon olive oil and saute onion until it softens. Add carrots, mushrooms ,celery, thyme and sage. Add salt and freshly ground pepper to taste. Cook about 10 minutes until vegetables soften a bit and are lightly browned. Add peas and set aside.
To Make Sauce:
Over medium heat melt butter in a small pot.
Stir in flour and cook briefly.
Slowly whisk in broth and continue to stir until mixture comes to a slow boil and thickens. If sauce is too thick, you can always a bit more broth. Adjust seasoning.
* Note- If you are using canned broth, I sometimes add a few dashes of Tamari to boost the flavor.
Pre-heat oven to 375 Degrees
To Make Biscuits:
In a large bowl, combine flours, salt, baking powder and if you are using parmesan cheese and scallion. Mix well.
Add oil and hot water, stir to combine and knead mixture gently a few times with your hands.
Assemble the Pot Pie:
Place filling in a medium oval or square baking dish.
Pour sauce over filling.
Form biscuits with your hands and place over the filling, (they can be any size, I usually make about 8-10 biscuits). These biscuits are very forgiving and do not need to look uniform, the shaggier the better!!
Bake uncovered for about 40-45 minutes until the mixture bubbles and the biscuits are lightly browned. At this point, everything starts to smells heavenly and all troubles are forgotten!!
AND of course, here is “The Tree of the Week”!
Please be Safe!!