it's the second week of october. you'd think the weather would start to cool down and the sweaters would get pulled out of the closet. nope, we're still enjoying the last vestiges of summer. so, in this heat it would be silly to start with the hearty, oven-baked dishes, but my body craves the food of autumn.
enter the chicken and sweet potato pot pie by ming tsai. i watch his show on pbs every once in awhile, which led me to his website recently. i found this recipe for an old favorite, but jazzed up with some ginger and chinese five spice. i also liked that it can be easily adapted for vegetarians (just take out the chicken -- duh!) without sacrificing on the flavor; the sweet potatoes really add something to the dish. the first time i made it i used yams, which made it turn out quite orange in color and too sweet in flavor. it's best to follow the recipe and use the lighter colored sweet potatoes. the sweetness is more subtle.
maybe i'm just slow, but chopping all the veggies took me some time; when i doubled the recipe for a party it took me half an hour just to chop the vegetables. and i had to cook down the mixture (after adding the heavy cream) for far longer than 25 minutes to reduce the amount of liquid.