Wednesday, February 22, 2012

Any excuse to use my ramekins

Although my pasta in cream sauce last week was a bust, the creamy chicken pot pies I made did not disappoint.  My brother-in-law and his girlfriend came over for dinner last week, so I felt like we needed to make something other than pasta or frozen pizzas (both insanely popular choices for us two sleep-deprived souls).  I keep checking the weather every morning, and in case you're wondering, yes it's still cold outside.  Cold weather means my go-to entertaining recipes require the use of the crock-pot or the oven.  Chicken pot pies, I thought, would be a good choice, and they're "easy." 

The chicken pot pies of my youth came frozen in single serving boxes.  Usually my mom would heat one up for me on nights they were going out.  I loved them even though I almost always burned my tongue in my impatience, probably because they were mini.  While I could make this recipe in a large casserole dish, it would really take something away from the novelty of an individual serving.  That is why I truly love my ramekins.  I bought the ramekins not even knowing what I would make in them, but I just couldn't resist their cuteness.  Someday I'll make crème brûlée, someday.  Until then, there's chicken pot pie to be baked...
It still surprises me when I make meal so deeply ingrained in my American cultural context, and it seems foreign to those around me.  A chicken pot pie, everyone knows what that is, right?  Of course, this one is slightly different from the Swanson pies we kept in the deep freeze.  The Dutch make all sorts of baked dinners, ovenschotels as they are categorized.  A stewed oven dish is something they've seen hundreds of times, but I think it's the biscuit topping that throws them for a loop.  Even though they love their buttermilk--have I mentioned before that my drink choices at Dutch history conferences usually consist of milk or buttermilk?--they don't seem to cook or bake with it at all.  Maybe it's because they also don't really use baking powder or baking soda?  For whatever reason, biscuity things are a novelty to our guests.
So glad they were a success.  Staring at that picture makes me want to make them again, and that might yet happen.  We've still got plenty of chilly days left on the calendar.


  1. I am so jealous you have buttermilk! Swedes are not to keen on baking soda either and I had to convince my husband that you can actually use it for baking things.

  2. Ah... chicken pot pies. The closest you can come to eating a volcano. Really, how do they get so insanely hot?

    Sadly, for me, ramekin is just a dwarf ram. I know I have some, but I believe they're all cracked.

  3. I was trying to find some information on someone and all that's on the web is that she has a Twitter account, so I went there and... I can't read Dutch any more! I thought for a while that it was just all the odd abbreviations people use in tweets not translating, but it wasn't. I'm so out of practice, I can only pick out one word out of 20.

    1. Steve,
      If you really need to know what something says, I can translate it for you.
      I studied Russian in high school and college, and I'm ashamed to say that I cannot read or speak a word of it anymore. I never realized how quickly a language could just disappear from my brain like that.