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And the potpie goes to …
As a kid, I loved when my parents went out to dinner, because it meant we got a babysitter. And having a babysitter meant two things: rewatching our favorite movies in our pajamas, and eating chicken potpie microwave dinners. This Sunday’s Academy Awards is essentially, for me, the grown-up version of this setup. But instead of “Race for Your Life, Charlie Brown,” there’s a tight contest between “One Battle After Another” and “Sinners,” and my frozen potpie has been swapped out for this classic dish from Wolfgang Puck. “Everyone loves comfort food, and chicken potpie is the ultimate comfort food,” Puck says. His potpies, built on a creamy filling of chicken (boneless breasts or thighs), potatoes, carrots, onion and garlic infused with thyme and bay leaves, can be assembled with their puff pastry lids ahead of time. Puck adds truffle oil and freshly shaved truffles to the potpies he serves to his guests at the Oscars. I’ll be adding hot sauce to mine. And some bonus footage! Click here to watch Puck make his chicken potpies, plus his equally beloved spicy tuna tartare in sesame miso cones and chocolate truffle cakes. Now if you’ll excuse me, I’m going to get into my pj’s at 5 p.m., eat some potpie and stay up too late watching television. Featured Recipe Wolfgang Puck’s Chicken PotpieSee you in the moviesTanya Sichynsky has compiled a compilation of 20 excellent food scenes in movies, and it got me thinking of some of my favorites: Perfect instant ramen: After a long, crazy day, the ease of a bowl of instant noodles is an incredible salve. Nowhere is this better demonstrated than in the movie “Ponyo,” in which the titular character — herself a magical creature — is awe-struck by the magic of instant ramen. This recipe, from the chef Roy Choi and adapted by Jeff Gordinier, slides an egg, butter and cheese into the noodles; a slice of ham would be a very Ponyo-approved addition. Cast-iron steak: All I’m saying is, if Nicolas Cage were yelling at me about an estranged brother and a bread slicer, I don’t know how eager I’d be to then let myself into his apartment and cook him a steak as Cher does in “Moonstruck.” But if I had to cook him a steak, I would use this foolproof Julia Moskin recipe. Serve with whiskey and Cher’s worldly, all-knowing glare. Sheet-pan sausages and brussels sprouts with honey mustard: If some part of your life is tricky, inconvenient or just plain nonsensical, that’s an opportunity to get creative and develop new skills. That was my takeaway from the universe in “Everything Everywhere All at Once” where people have hot dogs for fingers (they get really good at using their feet). Ali Slagle’s five-star sheet-pan dinner calls for sausages, not hot dogs, but, you know, close enough. And you could probably swap in hot dogs if you wanted, come to think of it — those mustardy sprouts would be pretty good piled into some toasted buns.
For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. And before you goIt’s March 14, which makes it Pi Day! (As in, 3.14. Math is fun!) To celebrate, I have my eye on this ube pie from Ginger Dimapasok and adapted by Daniela Galarza. The recipe calls for frozen mashed ube (a purple yam native to the Asian tropics), which you can find at Filipino markets and some other Asian grocery stores. You can also use mashed Japanese purple sweet potatoes — the resulting pie filling will have a nuttier flavor, but I don’t think that’s a bad thing.
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