Saturday, 31 October 2009

Homemade Cottage Cheese

Further adventures in homemade cheesemaking have us creating large-curd cottage cheese this month. I am getting mine in just under the wire, and good thing too - I chose this cheese.
I do like cottage cheese, creamy and a little salty. I think of brunches; bagels, fresh fruit, lox and gloriously creamy cottage cheese.
What started as a lark with Heather and I has gained momentum and interest from others and now Heather has opened up a site dedicated to home cheese-making. Please visit Forging Fromage if you would like to join us in our cheesy adventures.
Now, back to cottage cheese... this recipe came together fairly easily for me, I added the calcium chloride with the rennet to help form the curds - a step suggested to me to help offset the dulling effects of the homogenization and pasteurization of store-bought milk.
The end cheese is creamy and light and delicious. Try this at home!

Large Curd Cottage Cheese
adapted from The Home Creamery, Kathy Farrell-Kingsley
go to Girlichef's site for step-by-step photos

1 gallon milk, whole, low-fat, or nonfat
1/4 tsp liquid rennet
1/4 tsp calcium chloride (optional)
2 tbsp water
1/4 cup cultured buttermilk
1 to 2 tsp sea salt

1. Pour the milk into a large, heavy-bottomed pot and heat over low heat to 95F. Check temperature with a thermometer. (I use my slow cooker and a probe thermometer)

2. Dissolve the rennet in the water in a small cup (and calcuim chloride, if using). Stir the dissolved rennet into the milk for 30 seconds. Stir in the buttermilk. Remove from heat, cover, and let stand 30 minutes to 1 hour or until solid curds form.

3. Cut curds into 1-inch pieces. Heat the curds with the whey over low heat to 110F, stirring gently to bring curds from the bottom to the top (stir for the first 5 minutes, then every 5 minutes) it should take about 30 minutes for the curds to reach 110F.

4. Pour or ladle the curds into a colander lined with a double layer of butter muslin. Let the whey drain about 5 minutes, then gather together the edges of the muslin and rinse the cheese under cold water, squeezing while rinsing.

5. Squeeze the cheese dry, then transfer to a medium bowl and add 1 to 2 tsp of salt to taste. Cover and refrigerate until ready to use or up to 2 days. (Add cream, if desired)

Cheesemaking supplies and links available on the Forging Fromage blogsite.

Friday, 30 October 2009

Tyler's Roasted Acorn Squash Stuffed with Cheese Tortellini

Wow. I can't believe it has been a whole year of Tyler Florence Fridays. We have had so much fun exploring this versatile chef's recipes. This is the last official day of the cooking group, but I will definitely be revisiting Tyler's recipes again and again.
For my last submission to the group, I decided to make a dish many of my friends have tried and raved about - his Roasted Acorn Squash Stuffed with Cheese Tortellini.
This was such a fun, simple and delicious dish. The serving style gives it wow factor, and doesn't betray how easy it actually is to put together. I roasted the squash ahead of time, and just re-heated it as I prepared the tortellinis and alfredo-like sauce. Boil, toss, stuff, bake. Nothin' to it. This is also pretty family friendly, I am sure many kids would like it.
I loved how the sage crisped up in the oven, give this one a try soon.

Roasted Acorn Squash Stuffed with Cheese Tortellini Tyler Florence, Stirring the Pot

2 medium acorn squash (about 1 pound each)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 pound store-bought fresh or frozen cheese tortellini
2 cups heavy whipping cream
1 garlic clove, peeled and crushed
1 sprig fresh thyme, leaves only
1 cup grated Parmigiano-Reggiano, plus more for topping
1/8 teaspoon freshly grated nutmeg
Fresh sage leaves, for garnish

1. Preheat oven to 350 degrees F. Cut the squash in half through the equator and scrape out the seeds with a spoon. Cut a small piece off the rounded edge of both halves to give them a base to sit on. Place the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with oil and roast for 25 to 30 minutes until tender. (mine took about 45 minutes - just keep checking, every squash will be different)

2. Cook the tortellini in salted boiling water according to package directions; drain well, reserving some of the pasta water. Set tortellini and pasta water aside.

3. In a separate saucepan heat the cream over medium heat. Add garlic and thyme; cook 5 to 7 minutes, until liquid is reduced and mixture coats the back of a wooden spoon. Add the 1 cup the Parmigiano-Reggiano and the nutmeg, stir over low heat to melt the cheese. Toss tortellini into cream mixture. (Use some of the pasta water to thin sauce, if necessary.) Season with salt and pepper, then divide among cooked squash bowls.

4. Turn the oven to 400 degrees F. Sprinkle the tops with Parmigiano-Reggiano and fresh sage leaves; bake for 10 minutes more, until the cheese is melted and golden.

The last day of:


Wednesday, 28 October 2009

Somebody's Watching Me.

This week's theme at I Heart Cooking Clubs is Spooky Treats and Spirits and I decided to make Nigella's Fondue (Eye)Balls. They are tasty little morsels, crispy on the outside and soft in the middle with a winey flavour. They were very nice on a spinach salad, I used them much like I would fried chevre, and paired with a gorgeous little rib roast. A lovely dinner all around... but I couldn't shake the feeling I was being watched.

Music for eating food that is staring back at you. Press play.

I know I posted Rockwell last year. But really, can you ever get tired of Rockwell?
Fondue (Eye)Balls
Nigella Lawson, Feast

55 grams butter
1 tbsp olive oil
75 grams flour
150 ml dry white wine
150 ml milk
dash of chicken stock concentrate or a bit of a chicken stock cube
1/4 tsp grated nutmeg
100 grams finely chopped ham
3 tbsp parsley, chopped
3 tbsp grated parmesan
25 grams breadcrumbs or matzoh meal
oil for frying

Melt the butter and oil in a pan and add flour, stirring together to make a roux. Whisk in the wine and milk and the stock liquid or powder and keep stirring over medium heat until the white sauce comes to the boil and is really really thick. Cook, stirring for 5 minutes. Take the pan off the heat and stir in the nutmeg, pepper to taste, ham, parsley and cheese. Season to taste. Transfer to a shallow dish to cool and cover the surface with some plastic wrap to prevent a skin from forming. When cool, put in the fridge to become completely cold and solid. Roll teaspoonfuls of the mixture into balls and then coat in the crumbs. Heat 1 cm of oil in a frying pan and cook the fondue balls until golden on all sides, or deep fry. Don't be shy about frying times, I found the darker ones to be the best.

Decorate with olive halves, if desired!


Tuesday, 27 October 2009

Canadian Cookbook Review - Pasta Et Cetera a la di Stasio

Josee di Stasio is an Italian-French Canadian food stylist/writer and television personality who has become very popular in Quebec, Canada. I first heard of di Stasio through my friend Ivonne on her popular blog Cream Puffs in Venice. We don't get her shows here in Ontario yet, but, like the wonderful Ricardo Larivée before her, I am hoping she makes the jump to English-speaking television.
Based on her reputation and popularity in French-speaking Canada, I was excited to review her newest cookbook, Pasta Et Cetera a la di Stasio.

The book is fairly large, 9x11 inches with 190 pages, filled with gorgeous food photography. There follows a natural progression from starters through pastas to desserts and even includes a section in the back for basics and how-tos. The first page declares joyously, "Italian Cooking makes you happy".
That it does!

Josee's recipes are simple and elegant, we started with her Red Pepper Dip. Very tasty with some briefly blanched veggies, and even as a spread.

I loved the bright flavours of the Crostini with Artichoke Spread, and was delighted by how quick it was to prepare.

The Tortellini in Brodo was totally addictive and a wonderful dish to serve on a windy night.

And the Penne All'Arrabbiata was spicy and zesty and delicious.

The Chocolate-Fig Sausage was something completely new for us. It is shaped to look like an old-world style sausage, but really it is a dense and chewy treat much like a granola bar meets a chocolate fig newton.

And of course you must have Biscotti! Josee has a few to choose from, and I chose the classic with the anise seeds and almonds. Perfect for dipping in your espresso or Amaretto.

What all of her recipes have in common is that they are simple and stylish and fairly quick to put together. This book would be excellent for a busy professional or working family, who enjoy cooking at home but do not have a lot of time. None of the dishes are very complicated, and they all deliver in the flavour department.

Monday, 26 October 2009

Someone Ate the Baby

Someone ate the baby
it's rather sad to say
Someone ate the baby
so she won't be out to play
We'll never hear her whiny cry
or have to feel if she is dry
We'll never hear her asking, "Why?"
Someone ate the baby

Someone ate the baby
it's absolutely clear
Someone ate the baby
'cause the baby isn't here
We'll give away her toys and clothes
We'll never have to wipe her nose
Dad says, "That's the way it goes."
Someone ate the baby

Someone ate the baby,
what a frightful thing to eat!
Someone ate the baby,
though she wasn't very sweet
It was a heartless thing to do
The policemen haven't got a clue
I simply can't imagine who
would go and (burp) eat the baby
Shel Silverstein

Ok, I confess, I ate the baby. But I had to. This baby is the bread of the month!

Yes, the Babes were making babies this month. I myself had four in the oven at one time. Well, three babies and one turtle. It is the modern age and good to diversify.

The host Babe this month is Gretchen Noelle of Canela and Comino and she had us whipping up Tanta Wawas, or Peruvian Bread Babies. Gretchen enjoyed a long time of working with the people of Peru and her heart is filled with rich memories of food, faces, and landscapes of this fascinating country. Check out her blog to find out how you can bake up these babies and be a Bread Baking Buddy with us this month!

These Tanta Wawas are a little dense and a touch sweet and quite delicious.

What are Tanta Wawas? They are delicate figures made of bread or cake, of different sizes, which represent children, animals or other forms depending on the region. The meaning comes from BREAD (PAN in Spanish & Tanta in Quechua) (BEBE in Spanish & Wawa in Quechua) or Bread in the form of a Baby. These breads are decorated with candies, raisins, anise, ceramics faces or glaze. People in the Andean regions give these breads as a gift during All Saints Day or Day of the Dead (November 1st & 2nd) which allows them to deal with familial relationships. On November 2nd, these bread babies are taken to the cemeteries in town so they can be left as offerings to those that have passed away and then are broken apart and eaten among the visitors. It is unknown when this Andean tradition began but it is known that from long ago, special breads were made and eaten in this manner. (Translated from

Tanta Wawa (Peruvian Bread Babies)
Makes 4 small


1 egg
1/2 cup of all purpose flour
1 tablespoon of sugar
1/4 teaspoon of yeast

1/2 cup of all purpose flour
1 cup of whole wheat flour
2 cups of bread flour
1/2 cup of white sugar
1/4 cup of brown sugar
1 tablespoon of dry yeast
1 teaspoon of ground cinnamon
1/8 teaspoon of ground cloves
1/2 teaspoon of sesame seeds
2 teaspoons of salt
1/2 cup of low fat milk
1/4 cup of water
1/4 cup of butter
2 eggs (at room temperature)
1/2 teaspoon of vanilla
1 egg yolk (for painting) (I needed 2)

1. In a bowl combine 1/2 cup of flour, 1 egg, 2 T water, pinch of yeast and 1 T of sugar. Let that sit for a few hours.
In a bowl, mix the flours, sugar, yeast, salt, cinnamon, cloves, and sesame seeds. Sprinkle over the sponge.

2. Add the 2 eggs and vanilla to the flour mixture. Measure the milk, water and butter in a measuring cup. Heat for 30 seconds in the microwave, pour into the flour mixture. Mix well then turn out and knead for 10-15 minutes, using additional flour if necessary. Divide dough into 4 portions of 250g each. Form them into ovals. Cover and let the dough rest for 10 minutes.

3. Stretch each dough ball into the form of a "fat baby". Place them on baking sheets which have been greased and floured, or lined with parchment or silicone. Cover with plastic and let the dough babies grow to three times their size. (Mine didn't grow, I popped them into the oven after an hour - they grew fine in the oven)

4. Preheat the oven to 180C.

5. Brush the egg yolks over the dough babies. Bake at 180C for 30 minutes.

There is something quite fun about eating a bread baby. As with my real-life children, I ate the ugly ones first. (Sorry kids!) Seriously, I ate the one to the left in the basket of two (scroll up) as he had an alarmingly misshapen head. I saved the cutest for last, the one that I swaddled. We did eat them head first, of course, no need for them to suffer.

As it was a similar shape, I also made this turtle. I haven't decided what to name him yet, what about Henry?
Either way, he's going in hubby's lunch tomorrow.

These babies have been Yeastspotted!

Friday, 23 October 2009

Djej M'Kalli B'L'Hamd Markad

Djej M'Kalli B'L'Hamd Markad
Tagine of Chicken with Preserved Lemons and Artichoke Hearts
Sounds cooler in its own language, eh?

This is a mildly spiced and gloriously lemony Moroccan chicken dish, made magical with preserved lemons. Fresh lemons will not do this dish justice. Believe me, you need the real thing. Fortunately, if you can't find any at the market, they are easy to make at home. All you need is time - about 4-6 weeks, lemons and salt.
My friend Lydia writes about the magic of this ingredient here, and how to make your own preserved lemons here.

Once you have found or made your preserved lemons, and trust me - you will thank me when you have - this dish is easy to put together and guaranteed to give you wow factor at the table. And the serving tagine? Not necessary. But it sure looks cool.

Djej M'Kalli B'L'Hamd Markad
Tagine of Chicken with Preserved Lemons and Artichoke Hearts
Kitty Morse, Cooking at the Kasbah

2 Tbsp butter
2 Tbsp olive oil
2 tsp sweet Hungarian paprika
1/2 tsp ground ginger
1/2 tsp ground pepper
3 pounds chicken, cut up
1 onion, finely diced
1 cup chicken broth
8 threads Spanish saffron, toasted and crumbled
10 sprigs fresh cilantro, tied with cotton string
20 sprigs flat-leaf parsley, tied with cotton string

1 Tb. fresh lemon juice
1 Tb. preserved salted lemon pulp
12 baby artichokes, trimmed of any tough outer leaves, or 6 medium artichokes, boiled, trimmed of leaves and choke and quartered, or one 14-oz can artichoke hearts, drained
Rind of 2 preserved lemons cut in thin strips
Fresh cilantro leaves for garnish (I used mint)
Preheat oven to 400 degrees F. In a medium Dutch oven, melt the butter on medium-high heat, add olive oil, paprika, ginger, pepper, and chicken. Cook, stirring to coat, 1 or 2 min. (Don't over cook as the spices will turn bitter.) Add the onion, broth, saffron, cilantro, and parsley. Cover tightly and bake in the oven until chicken is tender, 50 to 55 min.
Remove from oven. With a slotted spoon, transfer the chicken to an ovenproof dish, leaving the sauce in the pan. Discard the parsley and cilantro. Reduce the oven temperature to 200 degrees F and return the chicken to the oven to keep warm. Bring the sauce to a simmer on the top of the stove. Add the lemon juice, lemon pulp, and artichokes. Stir gently until artichokes are heated through, about 5 minutes, then gently stir in lemon rind.
Mound reserved chicken pieces in the center of a serving platter. Arrange artichoke hearts around edge, spoon sauce over, and decorate with cilantro leaves. Serve with bread or couscous.
My tagine was served on a bed of whole wheat couscous seasoned with raisins, cinnamon, and a touch of cayenne pepper. I used mint to garnish, rather than cilantro.

Stick a Fork in it. It's done!

We are all for hearty stews here in the fall and winter. Hearty enough that your spoon or fork will easily stand up in the bowl, without risk of falling anytime soon.
Mushrooms pair beautifully with barley, and the Worcestershire sauce brings out their natural meatiness. I have adapted this recipe for taste and for the slow cooker, as I don't like having to babysit a pot on the stove if I don't have to, and there is something nice about having it bubble away as I do other things. Ok, I don't do other things, but it is still nice to have it bubble away.
If you like your stews less... robust, you could always add some more stock. You will likely have to water it down a bit after the leftovers have been refrigerated, barley has a tendency to expand.
Serve hot with finely grated Gruyere and all will be right with the world.
Mushroom Barley Stew
adapted from Gourmet Magazine for the slow cooker.

6 garlic cloves, chopped fine
1/4 cup olive oil
3 medium onions, chopped fine
2 pounds white mushrooms, quartered
1 tablespoon Worcestershire sauce
1 cup medium-dry red wine
7 cups turkey broth
1 cup pearl barley
2 large or 4 medium carrots, sliced
1 large or 2 medium parsnips, sliced
2 ribs celery, sliced
1/2 teaspoon dried thyme, crumbled

In a heavy bottomed pan, cook garlic in oil over moderate heat, stirring, until golden. Add onions and cook, stirring, until pale golden. Add mushrooms, 1 tsp salt, thyme, and Worcestershire sauce and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated.
Pour into 5 quart slow cooker.
Add broth, wine, barley, freshly ground black pepper, carrots, parsnips, and celery to mushroom mixture, combine, and set to high, covered, 3 hours. Adjust seasonings to taste.


Thursday, 22 October 2009

Tyler's Pan-Fried Lamb Chops with Harissa

For some reason lamb is really expensive here in Canada. Also, the majority of seems to be from New Zealand. I don't know why this is so, we raise lamb in Ontario and Quebec, and, I imagine, in the rest of the provinces. Why isn't it in our national markets? I have no idea.
When I do find some Canadian lamb on sale, I stock up. I found a nice tray of it a while back and divided it into servings of four and froze it. This recipe was a great, simple way to prepare it, and I loved the zing that the harissa added. I have made other harissas before, this one is nice and balanced with the addition of roasted red peppers to harmonize with the chilies and garlic.

I served the lamb chops and harissa with quinoa cooked with raisins and seasoned with cloves, cardamom and black peppercorns, combined with roasted vegetables. A delicious fall meal indeed.

Pan-Fried Lamb Chops with Harissa
Tyler Florence, Tyler Florence Ultimate

Harissa Sauce:
2 red bell peppers (I used 2 large jarred roasted red peppers)
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon caraway seeds
1 garlic cloves (I used 3)
2 small fresh red chilies, chopped (I used 3)
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1/2 lemon, juiced
Extra-virgin olive oil
6 double lamb chops, frenched (I used 4 little chops - to serve two people)
Kosher salt and freshly ground black pepper
Cilantro (I used mint)

Over open flame, place 2 red bell peppers. Allow to roast until charred. Wrap in plastic wrap and allow to sit for 10 minutes. Scrape charred skin off peppers.
Gather the cumin, coriander and caraway in a small skillet and toast over low heat until fragrant. Then grind to a powder in spice mill or a clean coffee grinder. Put the peppers into a food processor along with the spices, garlic, chilies, salt, olive oil, and lemon juice and pulse to puree.

Sprinkle olive oil over lamb chops on both sides and season with salt and pepper. Put chops on grill pan preheated over medium-high heat. Cook for 8 1/2 minutes per side for medium-rare. (The book actually says 2 mins per side. I did 3) Serve the chops with the harissa. Garnish with cilantro. (or mint)


Tuesday, 20 October 2009

Whole Wheat Herb Bread

My most well-loved and well-used cookbook is The Vegetarian Epicure. My copy is currently in many pieces, the binding is shot from 30+ years of use, but I hesitate to replace it with a shiny new one. The stains are all familiar, as are most of the recipes. So you can imagine my surprise when I learned a couple of months ago that there was a book two! I ordered it second hand and this is the first recipe that I have tried from it. Not surprisingly, it turned out beautifully.

This recipe is for three small loaves of bread, but I made two medium sized ones.. in my fancy cake pans! Why not? The dough is soft and malleable. Perfect for a shaped pan.
I love the herbs, garlic and shallots in this bread - it tastes a bit like a focaccia, and the leftovers would make great stuffing. Give it a try!

Whole Wheat Herb Bread
adapted from The Vegetarian Epicure, Book Two
Anna Thomas

1 cup water
1 cup milk
1/4 cup sugar
2 tbsp dry active yeast
1/4 cup vegetable oil
2 cloves garlic, minced
1 large shallot, minced
approx. 5 cups whole wheat flour
1 1/4 tsp salt
1/2 tsp each - dried basil, thyme and oregano
1 egg

Heat together the water and milk until lukewarm (90-100F), then stir in the sugar and yeast.
Heat the oil in a small skillet and saute the garlic and shallot in it until they just begin to colour.

In a large bowl, combine the yest mixture with about 1 1/2 cups of the flour and beat with a stand mixer until smooth. Add the salt, the herbs, the oil mixture, and the egg and beat again.

Gradually add approximately another 1 1/2 cups of flour and beat for 5 minutes. The dough should be soft and smooth.

Stir in another cup of flour, then turn the dough out onto a floured board and knead it for 5 minutes., working in as much of the remaining flour as is necessary to keep it from sticking. The dough should be smooth and elastic and still quite soft. Form it into a ball and put it in an oiled bowl, turning it over once so that it is evenly coated with the oil. Cover the bowl with a towel and leave it in a warm place for 45 minutes, or until the dough has nearly doubled in size.

Preheat oven to 375F.

Punch down the dough and form it into 3 small loaves (I made 2 med). Place them in small, oiled loaf pans, cover them with a towel, and leave them to rise again for about 1/2 hour. Bake the loaves in a preheated oven at 375F for 35 minutes, or until they sound hollow when tapped on the bottom.

This bread has been Yeastspotted!

Monday, 19 October 2009

Nigella's Cheese, Onions and Potato Pies

These are delicious little savoury pies, perfect with a mound of steamed veggies or a big salad, for a casual and fun dinner. The pastry takes a little time, but can be prepared earlier. The nicest thing about them is that they come in individual servings. Isn't everything better in little individual servings? They are like a little gift on your plate, just waiting to be unwrapped.

Cheese, Onion, and Potato Pies
Nigella Lawson's How to Be a Domestic Goddess, &

For the pastry:
2 large egg yolks
1 heaping teaspoon salt
2 tablespoons cold water
1 2/3 cups all-purpose flour
2 tablespoons vegetable shortening, teaspooned out
7 tablespoons cold, unsalted butter, diced
2 4-cup popover pans (or 2 4-cup 4-inch tartlet pans)

For the filling:
2 large potatoes (boiling, not baking)
Scant 1/2 cup finely chopped green onions (about 6)
4-5 ounces sharp Cheddar: 1/3 cup grated, 1/4 cup diced
2 tablespoons grated parmesan
1/4 cup Red Leicester cheese, grated (I used Gruyere)
2 tablespoons chopped parsley
4 tablespoons creme fraiche to bind (I used yogurt cheese)
Salt and pepper
Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
Preheat the oven to 400 degrees.
Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
Cook for 20 minutes, (I needed about 30), by which time the pastry should be firm, beginning to turn gold,but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.


Sunday, 18 October 2009

Turkey Vegetable Dill Pie with Chive Biscuit Crust

This is a great way to use up leftover turkey from Thanksgiving, and can easily be adapted for chicken. The flavours of the stew are comforting and traditional, while the biscuits are crisp on top and almost dumpling-like where they meet the stew.
I did find there to be almost too many biscuits per ratio of stew, but hubby didn't agree and loved every bite!

Turkey Vegetable Dill Pie with Chive Biscuit Crust
Diane Phillips, Pot Pies: Comfort Food Under Cover.

Turkey Vegetable Filling
4 tbsp butter
1 cup finely chopped carrots
1/2 cup finely chopped celery
3 tbsp flour
2 1/2 cups chicken broth
1 tsp salt, plus additional to taste
1/2 tsp freshly ground black pepper , plus additional to taste
1/2 cup heavy cream
4 cups cooked turkey meat, cut into 1-inch chunks
1 cup fresh, or frozen and defrosted petite green peas
1/2 cup fresh, or frozen and defrosted corn kernels
1 tbsp fresh dillweed, or 1 1/2 tsp dried

In a 4-quart saucepan, melt the butter. Add the carrots and celery, and saute for 3 to 4 minutes. Sprinkle the flour over the vegetables and stir until the flour begins to form bubbles on the bottom of the pan. Whisk in the chicken broth, stirring until the sauce is smooth and begins to boil. Season it with 1 tsp of salt and 1/2 tsp of pepper, reduce the heat to a simmer, and add the cream, turkey, vegetables, and dill. Cook the mixture for 5 minutes, until the sauce is thickened. Taste it and correct the seasoning with additional salt and pepper if necessary.

Place the filling in a 4-quart casserole of a 13x9 inch ovenproof baking dish.

Preheat the oven to 375F. Make the crust.

Bake the pie for 20-25 minutes, until the biscuits are browned and the pie is bubbling. Serve with cranberry sauce.

Chive Biscuit Crust
2 cups all-purpose flour
1 tbsp baking powder
2 tbsp fresh snipped chives
1/2 tsp salt
1/3 cups vegetable shortening
3/4 cup milk (I didn't need quite this much)

In a large mixing bowl, combine the flour, baking powder, chives, and salt. Cut in the shortening until the mixture resembles small peas. Stirring with a fork, add the milk, a few tablespoons at a time, and stop when the mixture begins to come together. Turn the dough out onto a floured board, and knead it 4 to 5 times. Pat the dough into a circle, and roll it out 1/2 inch thick. Cut in into biscuits and top the pie with the biscuits. Reroll and cut any scraps.