Read, Eat, Drink — Weekend Roundup

A weekly round-up of books, news, thoughts, recipes, and miscellany for the weekend. 

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The New York Times Innovation Report: I’ve been blathering to anyone who will listen about the Innovation Report for a few weeks, and I’m not quite done being evangelical about it. Neither is the Nieman Journalism Lab (a project of the Nieman Foundation at Harvard), which called it “one of the key documents of this media age.” The Innovation Report was intended only for internal use at the Times, but when it was leaked it offered the entire journalism and media world a candid and surprising look at how one of our greatest media organizations is struggling in the digital age.

There are lots of incredibly valuable takeaways in the report, (here are six of the top takeaways, according to Mashable), but I think the broader picture that the report paints of the Times is just as valuable. The New York Times is struggling to stay relevant, and it’s falling woefully behind in the areas of digital innovation that have become pillars of success in this Internet age. Even in the past five years, the media game has changed drastically, and at an alarmingly fast rate–the type of rate that inevitably favors start-ups and leaner, digital-first organizations. That’s why media organizations that have only been around for a few years–sites like Buzzfeed and the Huffington Post–have already surpassed the Times in traffic and are successfully poaching talent from their newsroom.

The Times still operates with the expectation that readers will come to them, rather than realizing that they have to find readers where they already are. The report cites the classic Kodak case study of how that company swiftly lost market dominance when new technology changed the photography industry. The takeaway from that study is that Kodak thought they were in the business of film, but really they were in the business of memories. The Times still operates like they are in the business of newspapers, when really they are in the business of information. People adapt swiftly to new methods for reaching a goal (whether the goal is preserving memories or staying informed), and so companies should focus on the goal itself, and not try to hem customers into existing pathways simply because they are already established. For the Times that means adapting to a world where people increasingly want to read their news online, and for traditional book publishers, editors, and agents that means remembering that we are first and foremost in the business of stories and information, and only secondarily in the business of books, ebooks, apps, or any format-specific product.

This is exciting, important stuff, especially for anyone who works in traditional media like I do! If you read anything about the future of media this year, read this. The full leaked report can be found here.

Soccer, Sausages, and Beer: In case talking about the future of media has you all wound up (…just me?), go ahead and wind down with a World Cup game, a sausage, and a beer. What’s better to start the weekend than some futbol, cased meat, and brewed happiness? Bon Appétit did a great round up of The World Cup of Sausage, where you can find sausages from every country participating in the World Cup. And then pick out a beer to match from this list, which lists the most popular beer for each World Cup country.

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And if you’re a Brazil fan like me and want to start the weekend off with a big smile, watch this New York Times video collage of Brazilians reacting to their first World Cup goal. It’s kind of hilarious and adorable and infectiously exciting!

Chicken Sausage Pot Pie

Chicken Sausage Pot Pie 1

This weekend we pulled out Meat: A Kitchen Education by James Peterson and decided to tackle the pot pies. Because what are weekends for other than taking on big project recipes? And sleeping until 11, of course.

Meat is such a great cookbook for the carnivore in your life who wants to experiment with new meats like quail, venison, or pheasant. Honestly, I don’t adore the photos inside, but it’s an amazingly well-researched and thorough book and we cook from it a lot. Also, it’s called Meat, and there’s a beautiful picture of a giant hunk of steak on the cover. So I was kind of forced to buy it for Jarrett a few Christmases ago.

This recipe was one of those should’ve-been-easy-but-things-got-complicated recipes. You know what I’m talking about. It seemed almost too easy for a weekend recipe—just toss some chicken, veggies, cream, and stock in a cute baking dish, throw a crust on it, and bake! So easy. Not.

It was mostly my fault: I decided to make my own pie crust instead of using store-bought puff pastry like James Peterson recommended. My pie crust tore, but Jarrett swooped in and unexpectedly saved the day. He’s now officially The Crust Whisperer.

Chicken Sausage Pot Pie

And then I realized I didn’t actually have chicken stock. So I threw some chicken bones, mushrooms stems, onion skins, celery, salt, and peppercorns in a saucepan and improvised myself some stock.

After all that, it turned out delicious and flavorful and fragrant, and Jarrett near died from food happiness. He always loves my food, but I swear he was absolutely losing his mind over this pie.

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This pot pie only has a top crust, so you never have to worry about a soggy, goopy bottom crust. The duo of chicken thighs and chicken sausage elevates it to a whole other level. Double meat = dude approved meal!

Serves 4

Crust
Homemade pie crust [great recipe here]
–or–
One 1-pound package of puff pastry (all-butter, if possible), thawed overnight in the refrigerator if frozen

Filling
2 stalks of celery
1 large carrot
½ medium onion
5 medium mushrooms
3 chicken thighs, bones removed
1 very large (or 2 medium) mild Italian chicken sausage
Salt
Freshly ground pepper
Butter, for greasing the pan
Leaves from 3 bunches sage
½ cup chicken broth
½ cup heavy cream
1 egg, beaten with 1 teaspoon salt

1. Thinly slice the celery, and peel and thinly slice the carrot. Chop each mushroom in half then thinly slice it. Roughly chop the onion to be more or less the same size as the other vegetables.

2. Chop the chicken into about ¾ inch cubes. Remove the casing from the sausage and roughly chop it so that it is in small, crumbly pieces.

3. Butter an 8-inch pie plate then add the chicken thigh, chicken sausage, and top with the mushrooms. Season with salt and pepper, then top with the celery, carrots, onion, and sage. Pour the broth and cream over everything, then season with salt and pepper again.

4. Smoosh everything down so it’s below the rim of the pie plate. (If the filling touches the crust, it will get soggy and not rise.) Roll out your puff pastry or pie crust to be about 2 inches larger than the diameter of the pie plate, then trim it into a circle, place it over the pie, and press it firmly against the sides of the dish so it sticks. With a sharp paring knife, score whatever design you like on the dough, but be careful not to pierce through the dough. Brush the dough with the egg.

5. Slide the pie into the oven and bake for about 35 minutes or until the crust is golden brown and puffy. Serve while still piping hot!

Note: You can also make this in individual ramekins or any other cute baking dish you have. Just make sure each container is filled ¾ of the way with ingredients and that you have enough pie crust to cover it.

Recipe adapted from Meat: A Kitchen Education by James Peterson.