Chef Christine’s March 2020 Culinary Column
Chef Christine’s
March 2020 Culinary Column
Pouilly Fuisse and Lobster Pot Pies
Nine years ago two wine lovers met by chance at The District in Long Beach, Ca. where Pouilly Fuisse was being poured by the glass. Five hours later (he had me at ‘meatballs’ but that is a story for another time) this wine varietal, that they had each ordered independently, helped to cement their lifelong commitment to each other.
Pouilly Fuisse is produced in the Burgundy region of France and is made from Chardonnay grapes. Its characteristics are described as slightly creamy and buttery with crisp fruit flavors. Over the years I have paired this full bodied, ripe and elegant wine with many different foods for us and our most favorite to date is with my Lobster Pot Pie. Make this recipe together, as we do, and invite two friends over for an even more joyful evening.
Lobster Pot Pie (Makes four individual pot pies)
Ingredients:
3 T. unsalted butter
3 cloves garlic, peeled and minced
1 shallot, peeled and minced
½ c. yellow onion, peeled and minced
¼ c. Cognac
2 T. AP flour, plus more for dusting
1 # raw lobster meat, cut into ¾” chunks
½ c. frozen petite peas
1/8 tsp. minced lemon zest
¼ tsp. fresh tarragon, minced
TT S & P
1 -14 oz. package puff pastry
1 egg, beaten
Method: (preheat the oven to 350 degrees)
1. Melt the butter in a large saucepan over medium high heat. Add in the garlic, shallots and onion and cook for 2-3 minutes, stirring constantly.
2. Take the pan off the heat and add in the Cognac.
3. Return the pan to the heat and reduce the Cognac by half.
4. Whisk in the flour and cook, stirring, for about 2 minutes.
5. Add in the cream and whisk until the mixture is smooth.
6. Bring to a boil then reduce to a simmer (keep stirring) and cook until the sauce is slightly thickened. This will take 3-4 minutes.
7. Cool for 5 minutes then stir in the lobster meat, the peas, lemon zest and fresh tarragon.
8. Season with salt and pepper then divide the mixture between four 8 oz. ramekins and place the filled ramekins on a baking sheet.
9. Lightly flour a flat, dry work surface and roll out one layer of the puff pastry into a 14” square then cut out four 4 & ½” circles.
10. Brush the top edges of the ramekins with a small amount of the beaten egg.
11. Place one pastry circle over each ramekin and seal the edges by lightly crimping them down with the tines of a fork.
12. Brush the pastry circles all over with the beaten egg and place the pot pies on the middle rack of the preheated oven.
13. Bake for 20-25 minutes, or until the top is golden and the filling is hot and bubbly.
14. Cool slightly and serve.
CHEF CHRISTINE BROWN
http://www.chefchristines.catering/
310.801.3684
Chef Christine Brown has been creating wonderful flavors for years. She began in the catering business with her mom and then attended the Culinary Institute of America in Hyde Park New York, graduating in 1991. After working with some of the best Chefs in Southern California she opened her own restaurant in 1996. When she was the chef/owner of Restaurant Christine (with a fusion of French and Pacific Rim cuisine) she was rated #1 in the Zagat review of restaurants 14 years in a row. Catering became an ever-increasing portion of the business and now she brings her cuisine to homes, yachts, weddings, tailgate parties, stadium luxury box elegance, basketball games, political events, wine tours, guest chef cruises, private cooking classes, political events, and an even broader array of special occasions. With our innovative designs and world traveled cuisine, we will help you plan the event of your dreams and offer you a memorable experience.
We specialize in creative, custom catering menus and offer wait service and bar service as well. Whatever your events, we will make them the most special - small or large, casual, or elegant - whatever your needs, we will make your occasion unforgettable.
We provide the highest level of service, freshly made cuisine, and delicious desserts. You tell us what you want, and we'll make it happen for you and your guests. No event is too small or too large. Whatever your tastes, a most delicious event awaits. Chef Christine is just a phone call or e-mail away to provide her personal touch for your special event.