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#1021 - Creating Signature Dishes
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Recently, Radio Kitchen co-host Jerry Pellegrino has been involved in helping a new restaurant get off the ground - Waterfront Kitchen in Fells Point, located at 1417 Thames Street in the Living Classrooms building. Chef Levi Briggs will be holding forth in the kitchen, cranking out what Jerry calls wonderfully welcome comfort food.
One of the dishes that has gotten a lot of attention is their vegetable pot pie. Jerry was kind enough to send along the recipe.
Waterfront Kitchen Vegetable Pot Pie
1/2 cup each of rutabaga, sweet potato, 1/2 dice, roasted
1/2 cup each pearl onions, 1/2 inch diced celery, sauteed in butter
1/2 cup crimini mushrooms, roasted
1 tsp fresh tarragon, chopped
1 tsp fresh Italian parsley, chopped
1 cup Béchamel sauce
Fresh grated nutmeg, to taste
Sheets of frozen puff pastry
Beaten egg wash
1. Mix vegetables and herbs together. Season with salt and black pepper. Pour the Béchamel sauce over the mixture, and blend well.
2. Divide mixture evenly between four 8-ounce ramekins, or alternatively, place in a 32-ounce oven-proof casserole.
3. Cut the thawed pastry sheet to cover each dish, with a 1/2 inch overhang. Brush with the egg wash, and bake in a 350 oven until the pastry browns and the contents bubble; about 30 minutes.