Aunt Emma's Never Fail Pie Crust

3 c sifted flour
1 1/4 c Shortening
1 tsp salt
1 egg, well beaten
5 Tbsp water
1 Tbsp vinegar

Cut shortening into flour and salt.
Combine egg, water, and vinegar in a separate bowl.
Pour liquid into flour mixture all at once. Blend with spoon until flour is all moistened.
It can be re-rolled without toughening. Will keep in refrigerator for two weeks or divide into balls enough for one pie and wrap in Saran wrap and freeze indefinitely.

Makes 2 crusts

Sunday, January 29, 2012

Not Your Grandma's Boiled Potatoes!

This week we're making "Broth-Braised Potatoes" from Around My French Table with "French Fridays with Dorie". Now, I made these months ago, on my own, and found them to be laborious. This time, however, they seemed simple. Perhaps that's how far I've come in my cooking with Dorie. Didn't know it would show in my Skills with Spuds, but I like it!

Since last week's chicken recipe was such a hit, this week I decided to make another whole chicken to accompany my potatoes. I know, usually it's the other way around. That's why I chose "Roast Chicken for Les Paresseux", or Lazy People.  I figured I would be focusing on my potatoes and didn't want to fuss with a Yard Bird (as they are known in certain circles).  Oh My Gosh, you should read the text preceding the Lazy People Chicken recipe! Dorie describes using some bread to rest the chicken on in the Dutch oven and I did that.  And she's absolutely right- I ate it myself and it was amazing!!  I even gave hubby a bite and he didn't like it- haha- whole piece for me.

Basically the chicken gets rubbed inside and out with salt and pepper, stuffed with some herbs and half a head of garlic.  The other half of the garlic goes into the pot, along with more herbs, white wine, and some vegetables. I used shallots, carrots and parsnips since I was making potatoes on the stove.  You can see, this turns out GREAT!!  Another total winner. (Ahem, try to ignore the less than modest pose of my YB.  This photographer is, at times, totally inept!)

Now onto Tuber of the Week.  Basically, this is selecting your choice of potato (Dorie suggests French fingerlings, small new potatoes or cut up Yukon Gold. I chose the Yukon Gold.); then boiling them in chicken broth seasoned with herbs, lemon zest and garlic. My choice of herbs was sage from my garden. Simmer the seasoned liquid, add the potatoes and simmer until fork tender. The lovely secret to this recipe is that you remove the potatoes from that liquid, and boil it down to concentrate the flavors.  Sheerly delightful!!

Pre-Potato  Boiling liquid

Great Result: Tender, Moist and Buttery.

As Hubby Said: Definite Do-Over!
Sheerly Delicious.


  1. That looks so delicious. I have not tried the Les Paresseux chicken yet
    but yours looks so good I think I will try it. Tricia and I did not care
    for the potatoes recipe, we both thought it lacked flavor, but I used
    the leftovers for a frittata. I hate to waste anything.

  2. I've not tried the Chicken recipe yet, but yours looks so great, maybe it will make an appearance this week on the table!