Recreated Kristen's chix pot pie Sunday afternoon, a perfect antidote to holiday dinners. Rather than poach in plastic (Mary got the heebie geebies) I wrapped the chix in aluminum foil and roasted at 275. Effect was the same. Wish I would have watched the Voltagio's tutorial; it would have simplified the prep..All the garnishes and sides worked out perfectly. Paired the dish with 2006 TAZ Pinot noir from Santa Maria valley. Perfect compliment. Kristen is the best; the dish is quite inventive, light, flavorful and intense in freshness at the same time. Hard to imagine pulling all of this together under top chef timelines and pressures...Here's to her use of miso, soy milk, silken tofu and pickled sugar snaps. This will become a monthly favorite in my hometown of San Carlos Ca and is immensely healthier than standard pot pie...
I would like to see Kristen's original technique of roasting the mushrooms in the oven first (this is what won). Micheal's "blanching" technique might also be good, but it is not the same.
i want the recipe too! I know she dried the mushrooms in the oven first, but for how long? the when she put them in the pan. what did she do? if you find the recipe, let me know. i have been searching too to no avail!
Your top recipe segments were my favorite thing about season 7. Glad to see you're doing em again.
Just in case anyone actually reads these comments, I was wondering something - did they actually cook the cod at 110 deg F on the show as the printed recipe claims? I've seen salmon cooked that way, but never cod or any other white fish. 140 deg, as Michael does here is more what I would've expected. Is 'cooking' at 110 worth a try?