Chicken and Vegetable Potpie
2 teaspoons flaky sea salt (such as Maldon)
HANDS-ON TIME 35 MINUTES TOTAL TIME 1 HOUR, 10 MINUTES SERVES 6
½ cup (1 stick) unsalted butter, at room temperature 4 tablespoons vegetable shortening
1 pound boneless, skinless chicken breasts
½ cup granulated sugar ½ cup packed light brown sugar
1 tablespoon olive oil 2 onions, chopped
1 large egg
4 carrots, diced
1 teaspoon pure vanilla extract
3 tablespoons all-purpose flour
6 ounces bittersweet chocolate, coarsely chopped
2 cups 1 percent milk 1 10-ounce package frozen peas
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1 tablespoon fresh thyme
SALTED OATME AL CO OKIES WITH DARK CHO COL ATE
Kosher salt and black pepper
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1 9-inch store-bought piecrust, thawed if frozen HEAT oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes. Let cool, then shred. MEANWHILE, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes. (Do not let them darken.) Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a 1½- to 2-quart baking dish. ADD
the crust on top, pressing the edge to seal. Cut several vents in the crust. Place the potpie on a baking sheet and bake until the filling is bubbling and the crust is golden, 30 to 35 minutes.
Grilled Shrimp Tacos
4 minutes on each side or until the shrimp are opaque and the limes are browned.
HANDS-ON TIME 35 MINUTES TOTAL TIME 35 MINUTES SERVES 4
REMOVE from grill. Lightly salt the shrimp. GRILL the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
½ cup sour cream 3 tablespoons mayonnaise 3 tablespoons milk ½ teaspoon ground cumin 1½ pounds raw large shrimp, peeled and deveined 3 tablespoons butter, melted 2 large garlic cloves, minced
PULL the shrimp off the skewers and divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of juice from the grilled lime.
4 limes, cut into quarters Kosher salt
Salted Oatmeal Cookies with Dark Chocolate
8 6-inch corn tortillas 2 to 3 cups finely shredded green cabbage Jarred green tomatillo salsa
LAY
HEAT grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
HANDS-ON TIME 20 MINUTES TOTAL TIME 55 MINUTES MAKES 2 DOZEN COOKIES
2 cups old-fashioned rolled oats (not quick-cooking)
the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
1 cup all-purpose flour, spooned and leveled
SKEWER
¾ teaspoon baking soda ¼ teaspoon ground cinnamon
PLACE the shrimp on the grill with the limes. Cook for about
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HEAT oven to 375° F with the racks in the upper and lower thirds. Line 2 large baking sheets with parchment. COMBINE the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl. Set aside. BEAT the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined. (Do not overmix.) Stir in the chocolate. DROP heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt. BAKE, rotating the pans halfway through, until lightly brown around the edges, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
PA G E 1 8 0 : S A M B O N E T T E R R A .C O T T O S A U C E P O T W I T H L I D I N S A F F R O N Y E L LO W, $ 8 5 . O P P O S I T E PA G E , T O P R I G H T: S A M B O N E T T E R R A .C O T T O S A U C E PA N W I T H L I D I N M I N T G R E E N , $ 1 1 5 .
½ cup dry white wine
