truffle

 

Ray and I woke up early, had a delicious breakfast and headed to the Metropolitan Museum to see the Warhol and Protoshop exhibits, amongst a thousand other amazing works of art.  After three lovely hours of photographs, paintings, vases and tombs, I managed to do three loads of laundry at the laundromat (with Ray’s help), mend our ripped duvet, go to the grocery store, workout for an hour and then bake what I’ve been craving for weeks–a salmon pot pie, just in time for half time of the Giants game. Flaky and rich, this pot pie blew the traditional chicken-carrot-pea-celery combo straight out of the water. I call it “Superwoman’s pot pie” because I’m having one of those Sunday evenings where I can’t stop high-fiving myself because I was so awesome and productive all day.

High-fives aside, I juiced this dish up by tucking a teaspoon of truffle butter under the hood of puff pastry before serving.  Since I’m amazing at following recipes (not), I used the Food Network’s  here.