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Old 09-30-2013, 01:02 PM   #21
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Well, while his camp is rustic, he has 3000 acres and it's quite a nice camp! There is a nice propane stove and oven, a well for running water, and a big enough generator to power the lights and things we need, etc, so we won't be sitting outside at all.

It's his annual "bird camp", which involves gourmet meals (except for the Thursday night dinner, when I bring something in that is quick and hearty), great wine, big fires in the great big stone fireplace, and some grouse hunting.

We normally have 5 courses for the dinners, with accompanying wine, dinner music (via my Ipod and his stereo) and later coffee and cognac. It's not exactly "roughing it"!

Oh, wait- we do rough it in one way! I bring a "redneck kegerator". It's set up in an igloo cooler, and outside on the front enclosed porch. Two picnic taps, attached with zipties to a lattice for easy dispensing. Plus- I'm only bringing two kegs.
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Old 10-14-2013, 10:21 PM   #22
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This is usually my base and I add to it from there...
Stew
6 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed of excess fat (see note)
Table salt and ground black pepper
2teaspoons vegetable oil
2 small onions, chopped fine (about 1 1/2 cups)
2 medium carrots, peeled and cut into 3/4-inch pieces (about 2 cups)
1 celery rib, medium, chopped fine (about 1/2 cup)
1/4cup dry sherry
6cups low-sodium chicken broth
1teaspoon minced fresh thyme leaves
1pound chicken wings (see note)
1/4cup chopped fresh parsley leaves
The weather here is cold and rainy, and Bob cooked a whole chicken (a big one!) for dinner tonight, so we're going to have chicken pot pie tomorrow. I'm basing it off of this recipe for the "body", but will try a biscuit crust. This is our "trial run" of the pot pie for camp next weekend.

We're making apple pie for dessert for the camp guests next week, and I didn't want a two-crust chicken pot pie followed by a two-crust apple pie! I tried to convince Bob of a different dessert, but since I make pie about twice a year he would not be swayed, so it's pie and pie for two courses.


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Old 10-14-2013, 10:25 PM   #23
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Or...............phyllo dough for the top crust?!?!

Biscuit top, or puff pastry crust?

I am going back and forth on this!
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Old 10-14-2013, 10:41 PM   #24
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I'd go with a single crust pot pie. Phyllo may not make the best crust. We're i to do it I'd brush with olive oil between the layers and sprinkle with grated Parmesan. Keep the two separate until serving. Pot pie Napoleons anyone?
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Old 10-14-2013, 10:42 PM   #25
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Puff pastry makes a lovely crust.
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Old 10-14-2013, 10:44 PM   #26
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OR.... You could serve him the pot pie in a bread bowl...
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Old 10-15-2013, 12:25 PM   #27
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Uh... Crumble top pie??

Yeah, I know, it's more sugar, but it's so good!

And for the record, I am FOR two pie dinners! Chicken pot pie and apple pie are two of my favorites!

Wait, if you do a biscuit top pot pie and a crumble top apple pie, that's only two crusts total!
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Old 10-15-2013, 12:28 PM   #28
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I'd go with a single crust pot pie. Phyllo may not make the best crust. We're i to do it I'd brush with olive oil between the layers and sprinkle with grated Parmesan. Keep the two separate until serving. Pot pie Napoleons anyone?
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Puff pastry makes a lovely crust.
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OR.... You could serve him the pot pie in a bread bowl...
Hahaha- even another choice to make me rethink this whole thing.

Thanks for all of your input, I appreciate it!

Tonight, I'll make a small pot pie with the biscuit crust on top, and see how Bob likes that. It'll be a test run. We picked some fresh oyster mushrooms yesterday, so I'll saute' those in butter and add them to the filling.
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Old 10-16-2013, 09:27 PM   #29
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Melana gave you the good advice, make the crust and filling separately and only combine them when it's time to cook.

This is my go to recipe, I do at least one huge batch every year. I sometimes don't do the biscuit top. What I like about it is that the way of cooking it keeps the flavors separate and the veggies have some al dente quality to them.

http://www.epicurious.com/recipes/fo...it-Crust-11056

Mangia!
I made this recipe (with some minor modifications) as our "test run". It was really good, and Bob especially liked the biscuits.

I will need to make more gravy, as it turned out a bit dry inside, and change up some seasoning to our taste but otherwise it turned out really good.

Now, I can turn my attention to apple pie and crust recipes...................
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Old 10-17-2013, 01:20 AM   #30
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Hey Yooper,

I'm a bit of a foodie too. I found this guy on Youtube who has great recipes (or ideas as I call them because I rarely follow recipes to a T).
Anyway, I haven't tried his pie crust yet, but it looks like it comes out amazing!
Here is the link:
http://

I'm going to try it as soon as I get over the amount of butter you need to use. Would be good for a savory or sweet pie!


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