Google最近是不是大量招人# JobHunting - 待字闺中
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做法来自Ina Garten
我直接复制过来的：
Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil.
Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or
until cooked through. Set aside until cool enough to handle, then remove the
meat from the bones and discard the skin. Cut the chicken into large dice.
You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes
in the stock. In a large pot or Dutch oven, melt the butter and saute the
onions over medium-low heat for 10 to 15 minutes, until translucent. Add the
flour and cook over low heat, stirring constantly, for 2 minutes. Add the
hot chicken stock to the sauce. Simmer over low heat for 1 more minute,
stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy
cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food
processor fitted with a metal blade. Add the shortening and butter and mix
quickly with your fingers until each piece is coated with flour. Pulse 10
times, or until the fat is the size of peas. With the motor running, add the
ice water; process only enough to moisten the dough and have it just come
together. Dump the dough out onto a floured board and knead quickly into a
ball. Wrap the dough in plastic and allow it to rest in the refrigerator for
30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into
quarters and roll each piece into an 8-inch circle. Brush the outside edges
of each bowl with the egg wash, then place the dough on top. Trim the circle
to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over
the side, pressing it to make it stick. Brush the dough with egg wash and
make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on
a baking sheet and bake for 1 hour, or until the top is golden brown and
the filling is bubbling hot.
———————————————————————华丽丽的分割线————————
——————————
专写感受：
1、这道菜做起来不难，就是比较费时间。烤鸡肉，做派皮，然后又把整个东西放进去
烤，总共没有个两个小时下不来。当然这是整体的烹饪时间，操作时间没有那么久。
2、看菜谱的时候还没觉得，真的做起来发现热量真是高！butter 都是一条一条的放的
啊！我这半年攒的胆固醇配额就在这一顿吃完了。可能是心理作用，吃完就觉得自己血
压都升高了，唉，我这个无趣的人。
3、操作难点：如果问我觉得中餐哪一个技能最难掌握，我会说火候；如果问我西餐什
么最难成功，我会说酥皮。（纯属个人观点）
火候可以在菜谱里写的很明白，但是到了操作的时候，如果没有足够的经验和细致的观
察，直接上手运用最完美适合的火力是不可能的；酥皮这个东西菜谱写出来也很明白，
但是到了自己上手操作的时候，尤其是新手，生怕面活不均匀，到最后花在揉面上的力
气最大时间最多，结果面粉出筋，酥皮就不酥。中文当中有一个成语叫做“过犹不及”
。我自己认为，做酥皮，宁可不及，也不要过。做酥皮的时候，首先要保证温度低，让
那些固态的油来不及融化，第二要动作快，没有必要把面都揉均匀，稍微团成一团就包
好保鲜膜放冰箱醒着。就是要不均匀才会有一层层的酥。
酥皮一般都用固体的油（饱和脂肪），因为这样更容易起酥。我推断的是因为固体油不
容易混合，酥皮就会有层次。液体油混合起来太容易，反而没有层次。
我在做的时候实在是放不下那么多饱和脂肪，感觉吃下去就一坨油堵在血管里了一样，
所以在和酥皮的时候，没有用vegetable shortening，把那部分换成普通的炒菜油（
canola oil）了。这样的替换还可以接受，但是如果把butter 都换了那估计酥的程度
会低很多很多。
那啥，里面的配菜我也没有完全按配方来，有啥放啥的，下次我估计放点芹菜粒会好吃。
我家两个大人觉得狠好吃，小的说不好吃。
我直接复制过来的：
Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil.
Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or
until cooked through. Set aside until cool enough to handle, then remove the
meat from the bones and discard the skin. Cut the chicken into large dice.
You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes
in the stock. In a large pot or Dutch oven, melt the butter and saute the
onions over medium-low heat for 10 to 15 minutes, until translucent. Add the
flour and cook over low heat, stirring constantly, for 2 minutes. Add the
hot chicken stock to the sauce. Simmer over low heat for 1 more minute,
stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy
cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food
processor fitted with a metal blade. Add the shortening and butter and mix
quickly with your fingers until each piece is coated with flour. Pulse 10
times, or until the fat is the size of peas. With the motor running, add the
ice water; process only enough to moisten the dough and have it just come
together. Dump the dough out onto a floured board and knead quickly into a
ball. Wrap the dough in plastic and allow it to rest in the refrigerator for
30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into
quarters and roll each piece into an 8-inch circle. Brush the outside edges
of each bowl with the egg wash, then place the dough on top. Trim the circle
to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over
the side, pressing it to make it stick. Brush the dough with egg wash and
make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on
a baking sheet and bake for 1 hour, or until the top is golden brown and
the filling is bubbling hot.
———————————————————————华丽丽的分割线————————
——————————
专写感受：
1、这道菜做起来不难，就是比较费时间。烤鸡肉，做派皮，然后又把整个东西放进去
烤，总共没有个两个小时下不来。当然这是整体的烹饪时间，操作时间没有那么久。
2、看菜谱的时候还没觉得，真的做起来发现热量真是高！butter 都是一条一条的放的
啊！我这半年攒的胆固醇配额就在这一顿吃完了。可能是心理作用，吃完就觉得自己血
压都升高了，唉，我这个无趣的人。
3、操作难点：如果问我觉得中餐哪一个技能最难掌握，我会说火候；如果问我西餐什
么最难成功，我会说酥皮。（纯属个人观点）
火候可以在菜谱里写的很明白，但是到了操作的时候，如果没有足够的经验和细致的观
察，直接上手运用最完美适合的火力是不可能的；酥皮这个东西菜谱写出来也很明白，
但是到了自己上手操作的时候，尤其是新手，生怕面活不均匀，到最后花在揉面上的力
气最大时间最多，结果面粉出筋，酥皮就不酥。中文当中有一个成语叫做“过犹不及”
。我自己认为，做酥皮，宁可不及，也不要过。做酥皮的时候，首先要保证温度低，让
那些固态的油来不及融化，第二要动作快，没有必要把面都揉均匀，稍微团成一团就包
好保鲜膜放冰箱醒着。就是要不均匀才会有一层层的酥。
酥皮一般都用固体的油（饱和脂肪），因为这样更容易起酥。我推断的是因为固体油不
容易混合，酥皮就会有层次。液体油混合起来太容易，反而没有层次。
我在做的时候实在是放不下那么多饱和脂肪，感觉吃下去就一坨油堵在血管里了一样，
所以在和酥皮的时候，没有用vegetable shortening，把那部分换成普通的炒菜油（
canola oil）了。这样的替换还可以接受，但是如果把butter 都换了那估计酥的程度
会低很多很多。
那啥，里面的配菜我也没有完全按配方来，有啥放啥的，下次我估计放点芹菜粒会好吃。
我家两个大人觉得狠好吃，小的说不好吃。
