Start Salivating for Our September Food Issue!

Food, glorious food! For all of you West Chester foodies, you know what our September means – our most anticipated issue of the year! To get you in the mood for food, we’ve listed some of our favorite recipes from last September:

America’s Pie – Chicken Pot Pie:

Ingredients:

Soup:

• 2 stalks celery
• 1 carrot
• 3 green peppers
• 2 white onions
• 5 tbs chicken base
• 6 qt heavy cream
• 2 gal water
• 3 boneless chicken breasts
• 1/2 lbs butter
• 1 c flour
• 1 tsp salt & black pepper
• 6 sheets puffed pastry

Egg Wash:

• 2 eggs
• 1/4 cup water
• 6 puffed pastry sheets

1. Dice the celery, carrots, peppers, and onions finely and sauté in pot.
2. Add the heavy cream and let boil.
3. In a separate pot, add flour and butter and melt. Add into the pot the heavy cream, whisking vigorously.
4. Cut the chicken breast fillet in half, wash and then add to char broiler or frying pan. Cook thoroughly and let cool.
5. Cut chicken into small cubes and add to the cream mixture.
6. Add the chicken base and whisk consistently until mixed through, then add salt and pepper.
7. Bring pot to boil, then reduce and let sit for about 25 minutes.
8. Once soup is finished, take pastry sheets on a buttered cookie sheet and lay out flat. Brush tops with the egg wash.
9. Bake sheets on 450F for about 3 minutes until brown and risen.
10. Pour soup into a bowl and cut pastry on an angle to make a triangle and top.

Barnaby’s – Crab Mac & Cheese:

Ingredients:

• 1 oz butter
• 1 tsp fresh garlic
• 4 oz lump crab meat
• 1 c heavy cream
• 1/4 c Parmesan
• 1/4 c cheddar
• 6 oz cooked cavatappi
• Salt and pepper
• Old Bay
• Toasted bread crumbs
• Parsley

1. Sauté butter, crab and garlic for 5 minutes or until crab begins to change color.
2. Add a small amount of Old Bay, then add heavy cream and bring to a simmer.
3. Add Parmesan and cheddar, then let simmer until the sauce begins to thicken.
4. Sprinkle with salt and pepper to taste.
5. Toss with pasta and top with toasted bread crumbs and a small sprinkle of Old Bay and parsley for color.

To learn more about how you can be a part of our September Food issue, contact nick@thewcpress.com.