Marshall Field’s Potpie (Mrs. Hering’s Famous Chicken Potpie)

40's Marshall Field & Co. Chicago Ad 1946 | eBay

This Potpie is synonymous with Marshall Field’s. It is, in fact, Mrs. Hering’s Chicken Potpie, which was made famous in 1890 when a Marshall Field’s clerk heard customers talking about lunch and offered them the homemade chicken potpie she brought for her own lunch. She set up a table, served her pie, and started a tradition, according to the Marshall Field’s Cookbook by Stephen Siegelman and Marshall Fields.

Chicken and broth:
1 3 1/2 lb. frying chicken
1 carrot
1 celery stalk
1 sm.onion, halved
2 t. salt

Directions: Combine chicken, carrot, celery, onion, and salt in large stockpot. Add cold water just to cover and bring to a boil over high heat. Decrease heat to low and simmer 45 minutes. Transfer chicken to a plate and allow to cool.

Increase the heat to high and bring broth to a boil for 20 min. to concentrate the broth. Pass the broth through a fine-mesh strainer and discard the vegetables. When cool enough to handle, pull the chicken meat from the bones and shred into bite-sized pieces.

The dough:
1 1/2 c. flour
1/2 t. salt
1/2 c. cold unsalted butter, diced
1/4 c. vegetable shortening, chilled
3 to 4 T. ice water

Directions:

Combine flour, salt, and butter in bowl to combine. Add the shortening and combine until dough resembles coarse cornmeal. Transfer to a bowl and sprinkle with 2 1/2 to 3 T. of ice water. Stir and then press with a wooden spoon until the dough sticks together. A little at a time, add more water if the dough won’t come together. Shape dough into a ball and then flatten into a disk. Cover in plastic wrap and refrigerate for 30 min. or up to 2 days before rolling.


The filling:
6 T. unsalted butter
1 lg. onion, diced (about 1 1/4 c.)
3 carrots, sliced thinly on the bias
3 celery stalks, sliced thinly on the bias
1/2 c. flour
1 1/2 c. milk
1 t. chopped fresh thyme
1/4 c. dry sherry
3/4 c. frozen green peas, thawed
2 T. minced fresh parsley
1 t. salt
1/2 t. freshly ground black pepper
1 egg beaten with 1 T. water

Directions:

Preheat oven to 400 degrees F.

Place a large saucepan over medium heat and add butter. When the butter is melted, add the onion, carrots, and celery for filling and cook, stirring occasionally, for 10 min. until the onion is soft and translucent.

Add flour and cook, stirring, for 1 min.

Slowly whisk in the milk and 2 1/2 c. of the broth. Decrease heat to low and simmer, stirring often, for 10 min.

Add the chicken meat, thyme, sherry, peas, parsley, salt, and pepper and stir well. Taste and adjust the seasoning if necessary.

Make the pies:
Divide the warm filling among six 10-to-12-oz potpie tins or individual ramekins.

Place the dough on a floured surface and roll out to 1/4″ thick. Cut into 6 rounds about 1″ larger than the dish circumference. Lay a dough round over each potpie filling. Tuck the overhanging dough back under itself and flute the edges with a fork. Cut a 1″ slit in the top of each pie. Brush tops of pies with egg wash. Line a baking sheet with cooking parchment.

Place pies on the baking sheet and bake 25 min., until pastry is golden and filling is bubbling. Serve hot.

6 servings

Marshall Field’s The Epicurean

The Epicurean. An old recipe from the former Marshall Field's Walnut Room. #childhoodfavorite

Thanks and credit to Grimoire of Gergel at http://grimoireofgergel.blogspot.com/2011/03/epicurean.html, “Served at the old Marshall Field’s department store restaurants in Chicago, this open faced sandwich is beyond delicious.”

2 sl. buttered toast – trimmed
1-1/2 oz. (2 sl.) ham, sliced and cooked
2 oz. (2 -3 sl.) turkey or chicken sliced and cooked
2 T mushrooms, sliced and sautéed
¾ cup parisienne sauce ( see below)
¼ c. New York cheddar cheese grated
Dash of paprika

On serving plate, place one slice of toast in center and one sliced cut diagonally on each end.

Top the toast with the other ingredients in order as listed above. Dash with paprika. Broil 5” from flame until browned and bubbling. Be sure the Parisienne sauce covers all. Makes 1 serving.

Parisienne Sauce

5 T. butter or margarine
7 1/2 T. flour
1 1/2 c. chicken stock or broth
½ c. cream
1 t. salt

Combine butter and flour together. Add chicken stock slowly to make a gravy. Stir constantly with a whisk. Cook until thickened and bubbly. Warm the cream and add to the gravy. Add salt as needed. NOTE: if this recipe is made with butter it will require less salt. Makes 2 cups

Marshall Field’s Blueberry Blue Cheese Chicken Salad

From the Marshall Field’s Cookbook.

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Thanks and credit to the Culinary Cellar https://theculinarycellar.com/the-marshall-fields-cookbook/?ref=tfrecipes who notes that in 1890 Marshall Field’s was the first department store in the country to serve food. It did, and so eloquently.

Ingredients
Dressing:
2 t. Dijon mustard
2 T. minced shallot
2 T. honey
3 T. lime juice
1 t. salt
½ t. black pepper
1 T. minced fresh rosemary.
¼ c olive oil

Salad ingredients:
3 c. cooked chicken, in bite-sized pieces
1 Granny Smith apple, unpeeled, in ¼” slices
1-1/2 c. green grapes, halved
1-1/2 c. fresh blueberries
½ c. chopped toasted walnuts or hazelnuts
½ c. crumbled blue cheese

Preparation:
Dressing: Whisk dressing ingredients except olive oil. Slowly whisk in olive oil to make an emulsion.
Salad: Combine salad ingredients and pour the dressing over the salad and toss to coat thoroughly. Serves 6.

Marshall Field’s Market Place Mandarin Chicken Salad

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Ingredients:

Chicken and marinade:

1/2 c. soy sauce

1/4 c. orange juice

2 thinly sl. green onions

1 minced clove garlic

1 lb. broiled boneless, skinless chicken breasts cut or torn into strips (bite size pieces).

Fried won tons:

Vegetable oil

6 won tons, cut into 1/4″ strips

Sesame seed dressing:

1/3 c. sugar

3 T. apple cider vinegar

2 1/4 t. onion juice, 1 t. soy sauce

1/2 t. dried mustard

1/2 c. sesame seed oil

3 T. toasted sesame seeds, divided*

Salad:

5 strips crisp bacon

1 c. blanched cool snow peas (cut in half on the diagonal)

1/4 c. diced red bell peppers

1 8oz. can drained sliced water chestnuts

1 11oz. can drained mandarin oranges

2 thinly sliced green onions

2 1/2 c. sliced romaine

2 1/2 c. sliced iceberg

1/4 c. toasted sliced almonds, for garnish*

2 T. toasted sesame seeds, for garnish

Directions:

Marinate the chicken: Combine soy sauce, orange juice, 2 green onions, and garlic in a shallow bowl. Add the chicken, toss well, cover and refrigerate for at least 30 minutes.

Fry won tons and toast sesame seeds and almonds:
Heat several inches of oil in a large saucepan to a depth of several inches over medium-high heat. When hot, add won tons strips a few at a time and fry for about a minute, until crisp and golden. Transfer to paper towels to drain.

Toast sesame seeds and almonds in a dry skillet over medium heat, shaking the pan, 3 to 5 minutes.

Prepare dressing:
Combine sugar, vinegar, onion juice, 1 t. soy sauce, and mustard in blender. With the motor running, add the 1/2 c. sesame seed oil in a slow, steady stream to make an emulsion. Stir in 1 T. toasted sesame seeds and salt to taste.

Assemble salad:
Combine chicken, bacon, snow peas, red peppers, water chestnuts, oranges, green onions, and lettuces in a large bowl. Add the dressing and toss lightly. Divide among 4 chilled plates, top with the won tons, garnish with toasted almonds and remaining toasted sesame seeds, and serve.
4 servings.

Marshall Field’s Chicken Salad Sandwich with Cranberries

Ingredients

1/2 c. mayonnaise
1/4 c. sour cream
1 t. Dijon mustard
1 t. granulated sugar
1/4 t. salt
1/4 t. white pepper
2 1/2 t. lemon juice
1 1/2 c. chicken shredded, I love using roasted chicken leftovers
1/2 c. celery finely chopped
2 T. green onions finely chopped
1/4 c, pecans toasted, chopped
1/4 c. dried cranberries

Instructions

  1. Mix mayonnaise, sour cream, Dijon, sugar, salt, white pepper and lemon juice well.
  2. Mix together, chicken, celery, onions pecans, cranberries and dressing. Mix well and refrigerate at least 2 hours.
  3. For sandwich, layer bacon, lettuce and chicken salad on soft roll. Serve with dill pickle and chips.

The Pfister Hotel Chicken Smoked Pasta

See the source image

2010 recipe by Chef Robert Ash and Marcus Restaurants

Ingredients:

1 l.b chicken breast (smoked, shredded)

1 lb. cooked pasta of choice al dente’

½ c. red cherry tomatoes (halved)

1 c. baby spinach (cleaned)

¼ c. fresh basil pesto

¼ c. chicken stock

3 T. fresh grated or shaved Parmesan cheese, to taste salt and pepper.

Directions:

Place olive oil in a deep sauce pan or sauté pan over medium high heat, then add spinach, chicken, tomatoes and pasta. Cook 1-2 min. Add basil pesto and enough chicken stock the thin slightly. Cook until pasta is warm and sauce has thickened slightly, pour into serving vessel and top with grated Parmesan cheese.

Fresh Basil Pesto Ingredients:

2 c. fresh basil leaves packed, ½ c. fresh grated Parmesan-Reggiano or Romano cheese, ½ c. extra virgin olive oil, 1/3 c. pine nuts or walnuts, 3 garlic cloves, minced, to taste salt and black pepper.

Directions:

Combine the basil, pine nuts and pulse in food processor, add garlic and pulse. Slowly add olive oil in a constant steady stream while the processor is on. Scrap down the sides with a rubber spatula, add the grated cheese and pulse again, add salt and pepper to taste.

Classic Retro Curry Chicken Divan, circa 1970

Mom, like nearly every mom in the 1960s-70s made this dish for everyday dinner.  Not sure the origin of the recipe, but it or variations of it are found everywhere, and for good reason!

chicken divan

It is heavy and saucy and fattening and great when it is frigid outside. Some add breadcrumbs to the top; my mom did not and so I don’t either.  I tweaked my mom’s recipe by slicing the chicken breast, lengthwise, keeping the shape of the breast. She always served the whole breast, so that this was more of an entree, and not a casserole.  But the chicken breasts sold in grocery stores now are much, much larger than they were in the 1970s.  Anyway, this is delicious and (thanks mom!) why my kids love me. (Gets even better as a leftover, even cold!)

Chicken Divan
Ingredients
4 chicken breasts, boned, skinned
Pepper, to taste
4 tsp. butter
2 – 10 oz. packages fresh broccoli spears (or frosen equivalent)
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Dayton’s Department Store Recipes

Plantation Cake Recipe - Dayton's -

Dining at Dayton’s Department store’s Oak Grill or Sky Room or picking up salads and dishes at the Marketplace in Minneapolis or St. Paul or the surrounding Twin City suburbs was a joy. And the local newspapers, the Minneapolis Star Tribune and St. Paul Pioneer Press were inundated for recipes. the following posts are from some of the Dayton’s recipes from treasured newspaper clippings.

Dayton’s Boundary Waters Wild Rice Soup

Dayton’s in downtown St. Paul

Wild rice was all the rage in Minneapolis in the 1980s. Dayton’s was no exception.

Serves 6.

To toast almonds, place nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 2 to 3 min. From “The Marshall Field’s Cookbook.”

• 6 T. (3/4 stick) unsalted butter

• 1 c. diced yellow onion

• 1 small leek, halved lengthwise, rinsed well, and thinly sliced

• 1 1/2 c. sliced button mushrooms

• 3/4 c. diced carrots

• 1/2 c. flour

• 6 c. chicken broth

• 1 1/2 c. cooked wild rice

• 1/2 roasted chicken, skin and bones removed and meat chopped (1 to 1 1/2 c.)

• 1 c. heavy cream

• 5 T. dry sherry

• 2 t. salt

• 1 1/2 t. freshly ground black pepper

• 2 T. freshly chopped flat-leaf parsley

• 1 t. freshly chopped thyme leaves

• 2 T. slivered almonds, toasted, for garnish

Directions

In a large saucepan over medium heat, melt butter. Add onion and sauté until translucent, about 5 min. Add leek, mushrooms and carrots and cook, stirring occasionally, until softened, about 5 min.

Add flour and cook, stirring occasionally, for 1 min. Whisk in chicken broth. Bring to a boil, then decrease heat to low and simmer for 20 min. Add wild rice, chicken, cream, sherry, salt, pepper, parsley and thyme and cook until warmed through, about 5 min.

Taste and adjust seasonings as necessary. Ladle into bowls, garnish with almonds and serve hot.

Dayton’s Marketplace Citrus Turkey Salad

Serves 4.

Note: This recipe must be prepared in advance. From the May 16, 1990, Minneapolis Star Tribune issue of Taste. Because mandarin oranges crush easily, refrigerate them for at least 1 hr before using.

• 1/4 c. low-fat mayonnaise

• 1/4-c. low-fat plain yogurt

• 1 T. freshly squeezed lemon juice

• 1/2 t. curry powder

• 3/4 lb. cooked turkey breast, torn into bite-size pieces

• 1/2 c. chopped celery

• 1/4 honeydew melon, peeled, seeded and diced into 1/2-in. pieces

• 1 1/2 c. mandarin oranges (see Note), drained

• 2 T. chopped walnuts, for garnish

Directions

In a medium bowl, whisk together mayonnaise, yogurt, lemon juice and curry powder. Cover and refrigerate at least 1 hr.

In a large bowl, combine turkey, celery, melon and oranges. Gently fold dressing into salad. Garnish with walnuts and serve.

Dayton’s Marketplace Turkey Almond Salad

Serves 6.

Note: From the Dec. 11, 1985, Minneapolis Star Trbune issue of Taste.

• 1 c. mayonnaise

• 2 T. freshly squeezed lemon juice

• 1 lb. cooked turkey breast, torn into pieces

• 1/2 c. chopped celery

• 1 c. toasted slivered almonds (see Note)

• Salt and freshly ground black pepper, to taste

Directions

In a small bowl, whisk together mayonnaise and lemon juice.

In a large bowl, combine turkey, celery and toasted almonds. Fold dressing into turkey mixture. Season with salt and pepper and serve.

Dayton’s Sky Room Hot Turkey Salad

Serves 6.

• 2 c. diced cooked turkey or chicken

• 2 c. diced celery

• 1/2 c. slivered almonds, toasted

• 1 T. diced onion

• 2 T. freshly squeezed lemon juice

• 1/2 c. grated Cheddar cheese

• 1 c. mayonnaise

• 1/2 t. salt

• 1 c. crushed potato chips

Directions

Preheat oven to 400 degrees.

In a large bowl, combine turkey (or chicken), celery, almonds, onion, lemon juice, cheese, mayonnaise and salt. Transfer mixture to a baking dish or casserole (or 6 individual ramekins) and top with crushed potato chips. Bake until bubbly, about 15 to 20 min. Remove from oven and serve hot.

Beef, Ham, Turkey and/or Crab Hye Roller Roll Ups

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Another great 1990 appetizer that we love. Make all four flavors, or just one! Or, mix and match, it’s up to you.

Beef, Ham, Turkey and/or Crab Hye Roller Roll Ups
2-4 (8 oz.) pkg. chive&onion cream cheese, and/or garlic&herb cream cheese, room temperature
2 tbsp. prepared white horseradish
4 tsp. Dijon mustard
½ tsp. salt
½ tsp. pepper
4 (16″) round sheet of Hye Roller soft bread/cracker sheet, room temperature
About ½-1 lb. Italian roast beef, thinly sliced
About  ½-1 lb. honey ham, thinly sliced
About  ½-1 lb. deli turkey or chicken, thinly sliced
About  ½-1 lb. imitation crab, thinly shredded
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Grenadier’s Grilled Quail Salad with Caramelized Tart Apples and Sherry Vinaigrette

Grenadier’s Executive Chef Charles Weber’s Grilled Quail recipe was provided to the Chicago Tribune in 1998 and Abby Mandel’s original article can be found http://articles.chicagotribune.com/1998-04-12/news/9804120310_1_duck-breasts-tablespoon-kosher-salt-tart-cherry-sauce.

Grenadier’s Grilled Quail Salad with Caramelized Tart Apples and Sherry Vinaigrette
Vinaigrette:
1 tbsp. each: Dijon mustard, honey
1/2 c. olive or walnut oil
1/4 c. aged sherry vinegar or apple cider reduction
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