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Bountiful Buffets

Inspired Ideas for Entertaining

by Jamie Gwen with Lana Sills

Bountiful Buffets

Boost your next dinner party with a luscious buffet: it's beautiful, easy and most importantly, frees you up to enjoy yourself. Chef and radio/TV personality and Good Food for Good Times author Jamie Gwen shows cooks how to spruce up their next party with her new book, Bountiful Buffets: Inspired Ideas for Entertaining

Chef Jamie's recipes focus on simple ingredients and classic flavors, allowing the dishes to have a universal appeal. Hardly anyone will be able to say no to dishes like Classic Minestrone, Turkey Pot Pie, Asparagus Risotto or Spicy Vegetarian Chili.

The book is divided into easy-to-use sections like Starters and Snacks, Sensational Soups and Vegetable Side Dishes. Put together your own delicious buffets by combining a few of your favorite recipes, or use some of Chef Jamie's suggested buffet menus. With ideas like "Sunday Supper," "Fondues for Friends," or "A Ladies Lunch," you'll have an excuse to throw a party any day.

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Turkey Pot Pie

Serves 6

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 yellow onion, diced
2 carrots, peeled and diced
6 tablespoons all-purpose flour
4 cups hot chicken broth
salt and freshly ground pepper
Tabasco sauce
2 Yukon Gold potatoes—peeled, cooked and diced
4 cups turkey, cooked and diced
1 cup sweet peas, fresh or frozen
1 sheet frozen puff pastry, thawed
1 egg, beaten

For the filling, heat the oil and butter in a large sauté pan over medium heat. Add the onion and carrot and sauté until tender, stirring often, about 10 minutes. Add the flour and mix well. Add the heated broth slowly, whisking to dissolve the flour. When smooth, let the mixture simmer from 1 to 2 minutes to thicken. Stir in the cooked potatoes, turkey and peas and stir to combine. Season with salt, pepper and Tabasco and remove the pan from the heat. Set aside.

Preheat the oven to 375˚F. Butter a large casserole. Roll out the thawed puff pastry on a lightly floured work surface, just enough to smooth out the creases. Cut the pastry to fit the top of the casserole, allowing for a 1-inch overhang. Transfer the puff pastry to a baking sheet and chill for 10 minutes.

Pour the filling into the buttered casserole. Top with the chilled puff pastry, pressing the overhang to the sides of the casserole. Brush the top of the pastry with the beaten egg and cut a slit in the top of the pastry to allow the steam to escape. Bake until puffed and golden, about 30 minutes.

Reviewed by Sophie Gayot

(Updated: 11/04/08 SB)

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