leftovers again! leftover roast chicken and pie dough means pot pie. i also had some asparagus and shiitake and cremini mushrooms on hand. i thawed out some frozen homemade chicken stock and i was on my way to pot pie nirvana. check out the thumbnails below:
this pie is adapted from a recipe in “Martha Stewart’s Pies and Tarts“. the pastry is a standard pate brisee and was made with Cup4Cup gluten free flour blend. i used Maker’s Mark bourbon instead of the brandy. i’ve made many versions of this pie over the last 20 years, it’s a holiday season tradition, along with my sweet potato praline pie, but this is the first time i’ve attempted a gluten free version. i must admit, i’m pretty darned happy with the finished product. the dough rolled out beautifully and it also works nicely with cookie cutters. i even made myself some cook’s treats of pie crust acorns from the extra pie dough, to nibble on.
this past weekend, i had a craving for chocolate cake, but wanted something with real substance and lots of flavor. i decided to fiddle around with the recipe for recipe for elvis’ favorite poundcake that i made a few weeks ago. i substituted valrhona cocoa for part of the gluten free flour blend and substituted sour cream for the heavy cream in the original recipe. see recipe below:
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i’ve been doing a lot of biscuit “research,” lately. these biscuits are adapted from “ad hoc at home” by Thomas Keller and i substituted Cup4Cup gluten free flour for the cake flour and regular all-purpose flour called for in the recipe. i did find the original recipe just a tad on the salty side, for my taste, and cut the added salt by one-third. i was also feeling lazy, so i just “mixed” the dough in the food processor, rather than doing it by hand. 
Potato Gnocchi
1 kg russet potatoes, baked
280-300g Cup4Cup gluten free flour blend
90g grated parmesan cheese
1 large egg plus 1 large yolk
salt, nutmeg, pepper, to taste
kiss my gluten free buns 