What’s for supper?

potpie2

“WHAT ARE YOU COOKING for supper, Toby?”

Many years ago, when my dad was in his late 80s and early 90s, at least once a week, he would call me about 5 p.m. and ask me that question.  It was a great way to start a conversation — even on days when I really had no idea what we would have for supper and could laugh with my father about my lack of a plan.

At 5 p.m. Pacific Time, it was already 7 p.m. in Chicago so my parents had eaten and the dishes were cleared, and I could find out what they’d had for supper.

Although I will always miss hearing my dad asking me that question, I’ve taken his cue and often ask my adult children that same question. There is a difference: while my father was not planning to replicate my recipes, both my children are great cooks, and often finding out what they’re making for supper gives me a good idea what to make.

Such was the case a couple nights ago, when Aviva told me she was making a pot pie with a biscuit topping. “Oh, that sounds delicious!” I said. “I’ve made that last winter — but I forgot all about it.”

After we hung up the phone, I went into the kitchen and scrounged around. Sure enough, I had all the ingredients for such a pie. Previously, Aviva had showed me about cooking the vegetables (in this case, a little onion, some celery, carrots, chopped potatoes and  sweet potatoes, peas, etc. etc.) and chicken if desired, in a cast iron skillet, then making a sauce with a flour-butter roux and putting the biscuit batter on top.

The beauty of this method was the one-skillet method — which I’ve written about in a former post (which also includes a puff-pastry topped pie and a delicious lentil-carrot soup which I intend to make again soon).

The next day, Aviva and I compared notes on our pot pies. She’d warned me that the sauce (gravy?) might get too thick, by the time the biscuits were baked — and mine was. Aviva said she’d overcompensated and made the sauce too thin. I think that next time, I will put the filling in a regular pie pan (which has less surface area) so the filling won’t get quite as much direct heat. Like life, cooking is a work in progress.

What are you making for supper?

p.s. (By the way, though you can use any type of biscuits atop your pot pie, I do like Mark Bittman’s recipe for a cobbler-style biscuit topping).

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1 Comment

Filed under baked goods, musings, Praise for other cooks, supper time, vegetables, winter

One response to “What’s for supper?

  1. Stephanie Shigematsu

    Thanks Toby, nice to see you’re at it again . I can’t wait to try this pot pie recipe tonight! Best to you and Steve

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