As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Tag: pastry crust
The more I think about it, the more I find that my relationship with summer fruit is sort of like a romance. You start off all hot and bothered by the unique amazing characteristics that make you fall in love, and end up taking the object of your devotion for granted later when life returns to normal. But that doesn’t mean that my time romancing summer fruit is over, because baking brings out a whole new sense of wonder.
Nothing says comfort food like a chicken pot pie. After all, this relative of the savory meat pasty contains the homiest of ingredients: butter crust and gravy (oh yeah, and chicken too). As I mentioned last week, making a pot pie is a great way to use leftovers from a roasted chicken. But you shouldn’t think of this dish as only a method for getting rid of that dark meat or white meat no one wanted on baked chicken night. After all, pot pies — with gravy bubbling out of the cracks of their buttery crusts — are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, so everyone is happy on chicken pot pie night.