Often I get the question, "What do you eat at home, chef?" Well, we eat well. Often we have what I humorously call "billionaire leftovers." Mostly, we have simple-healthy cuisine. The other night, though, Christine (pastry chef-wife) decided we needed to have chicken pot pies.
They were delicious and they provided two meals and made a few neighbors happy. Feel free to use other fresh vegetables you might find at the market. We made them open-faced, that is, no top crust.
Personally, I would be happy with a version call "à la financière." It is a style of garnishing from the old French repertoire.
As a garnish, used for poultry and meat, it consists of cocks' combs and cocks' kidneys, chicken quenelles, lamb sweetbreads, mushrooms, olives and truffles.
Now that would be something to crow about!
Chef Michael Hutchings
