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Comfort by the Bite

Executive Chef of Dickie Brennan & Co. Gus Martin shares Palace Café’s Potato Pot Pie

Photos by Jeffery Johnston

Potato Pie

1 (5-7 pound) Boston pork putt
kosher salt and cracked black pepper or Creole seasoning to taste
8 cups chicken broth
1 cup roasted garlic
3 pounds Idaho potatoes, peeled
1 cup (2 sticks) butter
1 cup warm milk
3 cups fresh spinach
2 cups shredded Cheddar cheese

Season pork butt on all sides with kosher salt and cracked pepper or Creole seasoning. Place in a large baking dish and bake, uncovered, at 350 degrees for 45 to 55 minutes. Add enough chicken broth to fill the baking dish halfway. Bake, covered with foil, for 1 hour. Add the roasted garlic and bake, uncovered, for 30 minutes longer or until meat is very tender and falling easily from the bone. Cool to room temperature and remove the meat from bone.

Cook potatoes in water to cover in a sauce pot until fork-tender; drain. Mash in a large mixing bowl until smooth. Add the butter and warm milk and mix well. Season with kosher salt and cracked pepper. Wilt the spinach lightly in a nonstick sauté pan over low heat.

Layer the pork, potatoes and spinach in a baking dish. Top with the cheese. Broil until the cheese melts.

 


 

Onion Gravy

1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 cups julienned yellow onions
2 Tablespoons blend 80% vegetable oil and 20% olive oil
1 3/4 cup chicken stock
1 cup veal stock
sugar to taste
kosher salt and cracked black pepper to taste

Melt better in a small sauce pot and whisk in flour gradually. Cook over medium heat for 3 minutes or until pale golden brown, or blond, with a toasty smell. Remove roux from heat.

Sauté onions in the oil blend in a large sauce pot until caramelized. Add the chicken stock and veal stock and mix well. Simmer over medium heat for 5 to 10 minutes.

Whisk a small amount of the hot mixture into the roux, then whisk the roux into the hot mixture. Cook until thickened, stirring constantly. Season with sugar kosher salt and cracked pepper. Reduce the heat and keep warm. Serve gravy on the side or ladle around each serving of the pie.

Note: This dish can be served family-style in a casserole dish or in individual baking dishes, as pictured.

 


 

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