Chicken Tamale Pie

Sunday 28 September

Yet more leftover giant chicken in a kinna retro way.
The recipe, to the extent that there was one, involved sautéing an onion, lots of cumin and coriander, then sort of deglazing with lots of grinded up tomatillos (ah, Ontario tomatillos! Tierra, terroir, your choice), which had been left to drain. Then layering the last of the chicken meat scraps, the last of a block of Colby grated, and a topping of tamale/polenta, depending on your ethnicity (or your ingredients): 1 cup of cornmeal sprinkled into 3 cups of—here's the beauty part—the tomatillo juice plus water to make up the full amount. Once nicely clotted up, added a little butter and smeared it over the top. Baked in the oven at 375º for about 30 minutes covered, and 15 more uncovered at 400º to make a nice crust. Very tasty for a total improv.
Katharine, who rather brilliantly had decided to move in next to a winery, had brought a vino which we hadn't got around to quaffing in the Cabernet Franc-Off. This was Cave Springs 2007 Chardonnay Musqué, as its name implies has a more floral bouquet, and is a thick-skinned little French varietal, which makes it perfect for Canada.