Got this from the new Bon Appetit mag, but added some rosemary from my friend's garden. Zing! I loved it. Awesome pie crust recipe directly below. Pie recipe below that.
Master Pie Crust
Ingredients
3 1/2 cups all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
1 tablespoon plus 1 tsp. sugar
1 tablespoon kosher salt
Directions
Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Wrap in plastic wrap and allow to chill for at least an hour, or overnight.
For a single- or double-crust unbaked pie crust:
Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
For a blind-baked pie crust:
•Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.
For instructions on how to lattice the heck outta your crust, check this nifty "how to" from Bon Appetit.
Stone Fruit Lattice Pie
(I only used peaches and plums, and added a pinch of rosemary. yum!)
Ingredients
Filling
2 pounds nectarines
1 pound peaches, peeled
1 pound plums
1/2 cup plus 1 Tbsp. sugar
3 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1 tsp. finely chopped rosemary (optional)
1/2 teaspoon orange-flower water (optional)
1 large egg, beaten to blend
Directions
Crust
Divide dough in half. Roll out one half according to Unbaked Pie Crust recipe. Roll out second dough disk on a lightly floured sruface to a 14" round. Transfer round to a baking sheet. Cover and chill both crusts for 1 hour. DO AHEAD option: Can be made 1 day ahead. Cover and keep chilled.
Filling
Preheat oven to 400°. Halve, pit, and cut fruit into 1/2" thick slices. Place all fruit in a large bowl. Add 1/2 cup sugar and toss to coat. Let sit at room temperature for 1 hour, tossing occasionally. Strain fruit, reserving 1/4 cup of liquid; return fruit to same bowl. Whisk cornstarch and reserved fruit liquied in a small bowl. Add cornstarch mixture, nutmeg, rosemary, and orange-flower water, if using, to fruit; toss gently.
Pour fruit mixture into unbaked pie crust in dish. Using a pizza wheel or a sharp knife, cut 14" dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and cripm edges decoratively.
Brush beaten egg over crust edges and lattice. Sprink 1 Tbsp. sugar over. Set pie on a parchment paper-lined baking sheet.
Bake pie for 40 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and juices bubble, about 40 minutes longer. Let cool on a wire rack.
Wednesday, August 31, 2011
Sunday, June 19, 2011
Cheddar-Jalapeño Scones
I added about 2-3 finally sliced green onions to the original recipe to give it even more pep. It worked. These are fantastic at any time of the day, morning and night. I got the recipe from Smitten Kitchen, who adapted it from Peter Oleyer at Calexico Carne Asada in Brooklyn via NYMag.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 medium jalapeño peppers, finely minced
3 scallions, finely sliced
Directions
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños for a few minutes, until soft. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a fork or two knives, until the butter bits are pea sized.
Lightly whip two of the eggs and cream and add to the flour and butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough, as well as the scallions, and mix until everything is incorporated.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a baking sheet. Bake for 25 minutes or until golden brown.
These are definitely best on the first day, but can be put back in the oven for a quick warm-up the next day.
Scones are always best the first day.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 medium jalapeño peppers, finely minced
3 scallions, finely sliced
Directions
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños for a few minutes, until soft. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a fork or two knives, until the butter bits are pea sized.
Lightly whip two of the eggs and cream and add to the flour and butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough, as well as the scallions, and mix until everything is incorporated.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a baking sheet. Bake for 25 minutes or until golden brown.
These are definitely best on the first day, but can be put back in the oven for a quick warm-up the next day.
Scones are always best the first day.
Monday, May 30, 2011
Pasta Puttanesca
I got this from Bon Appetit via Epicurious...named for the ladies of the night from back in the mother land, Italia, it's become a hearty pasta dish for us busy folk that need a flavorful, interesting, and quickly-thrown together meal in the night time. And I'm thankful to them for it.
Ingredients
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan or Romano cheese
Directions
Heat oil in large pot or skillet over medium heat. Add garlic and sauté for about a minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8-10 minutes. Season with salt and pepper.
While the sauce is simmering away, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley to the hot pasta. Toss until sauce coats pasta, about 3 minutes. Serve with grated cheese.
Ingredients
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan or Romano cheese
Directions
Heat oil in large pot or skillet over medium heat. Add garlic and sauté for about a minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8-10 minutes. Season with salt and pepper.
While the sauce is simmering away, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley to the hot pasta. Toss until sauce coats pasta, about 3 minutes. Serve with grated cheese.
Saturday, May 14, 2011
Coconut Banana Bread
I got this recipe (and idea for sprinkling the thick, natural Demerara sugar along the top) from Orangette. Molly, of course, got it from HomeBaking: The Artful Mix of Flour and Tradition around the World, by Jeffrey Alford and Naomi Duguid.
Ingredients
3 large, overripe bananas
2 cups unbleached all-purpose flour
¾ tsp. baking soda
½ tsp. freshly grated nutmeg
Pinch of salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/8 tsp distilled white vinegar
2 Tbsp. dark rum
½ cup dried shredded unsweetened coconut
Demerara sugar (to your sprinkled liking)
Directions
Preheat the oven to 350 degrees F. Butter a standard loaf pan.
If using frozen bananas, make sure they are completely thawed (at least 4 hours out of the freezer...alternatively put them in the fridge the day before or overnight).
In a blender or food processor, purée the bananas. Measure out 1 1/2 cups of purée to 1 3/4 and set aside.
In a bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
In a large bowl beat together the butter and sugar until light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Be careful to not overmix.
Scrape the batter into the prepared pan and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack or cutting board and try not to dig in while the loaf is still steaming. If you must though, I understand completely. When storing the loaf, keep in an airtight container...you don't want it to dry out.
Makes 1 loaf.
Ingredients
3 large, overripe bananas
2 cups unbleached all-purpose flour
¾ tsp. baking soda
½ tsp. freshly grated nutmeg
Pinch of salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/8 tsp distilled white vinegar
2 Tbsp. dark rum
½ cup dried shredded unsweetened coconut
Demerara sugar (to your sprinkled liking)
Directions
Preheat the oven to 350 degrees F. Butter a standard loaf pan.
If using frozen bananas, make sure they are completely thawed (at least 4 hours out of the freezer...alternatively put them in the fridge the day before or overnight).
In a blender or food processor, purée the bananas. Measure out 1 1/2 cups of purée to 1 3/4 and set aside.
In a bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
In a large bowl beat together the butter and sugar until light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Be careful to not overmix.
Scrape the batter into the prepared pan and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack or cutting board and try not to dig in while the loaf is still steaming. If you must though, I understand completely. When storing the loaf, keep in an airtight container...you don't want it to dry out.
Makes 1 loaf.
Friday, April 22, 2011
Flourless Peanut Butter Cookies
I had a friend crash at my place and no slumber party is complete without Mr. Darcy in Pride and Prejudice, wine, and a plate of warm cookies. Weird? I think not. In flipping through my trusty Gourmet Cookbook, I found this prize-winner of a recipe.
Ingredients
1 cup chunky or smooth peanut butter (I used JIF Natural Creamy)
1 cup sugar (I recommend 1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda
Optional: Handful of chopped walnuts or chocolate bits if you like
Directions
Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. With a mixer, combine peanut butter and sugars until well combined, about 2 minutes or so. Add the egg and baking soda and mix for another 2 minutes. Fold in the walnut pieces or chocolate bits if you wish at this point, then roll mixture into a ball, about 1-1 1/2" wide, and repeat for the rest of the dough. Bake for 10-13 minutes, until lightly browned around the edges.
These cookies are best served warm, and be careful: they are pretty delicate and would only keep for another day or so in an air-tight container.
Ingredients
1 cup chunky or smooth peanut butter (I used JIF Natural Creamy)
1 cup sugar (I recommend 1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda
Optional: Handful of chopped walnuts or chocolate bits if you like
Directions
Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. With a mixer, combine peanut butter and sugars until well combined, about 2 minutes or so. Add the egg and baking soda and mix for another 2 minutes. Fold in the walnut pieces or chocolate bits if you wish at this point, then roll mixture into a ball, about 1-1 1/2" wide, and repeat for the rest of the dough. Bake for 10-13 minutes, until lightly browned around the edges.
These cookies are best served warm, and be careful: they are pretty delicate and would only keep for another day or so in an air-tight container.
Sunday, April 17, 2011
Grilled Cheese with Pear and Brie
Grilled cheeses are like pajamas. Mix and match all your favorite things, you're bound to find something that just works for you. This worked for me last week, and I'm sure I'll return to it again.
Ingredients
2 slices- bread of choice (I used Pepperidge Farm Dark German Wheat)
Your favorite chutney (cranberry would be good. I used My Naani's Apple Chutney)
4 slices of brie
1/2 red pear, thinly sliced
a small handful of spinach or arugula leaves
butter, as needed
Directions
Instead of buttering the bread before grilling, I decided to go crazy up in my kitchen and melt the butter a bit in the skillet itself, just till it started to brown. Meanwhile, I slathered some chutney on each slice of bread, dashed a bit of cayenne pepper for added kick, then layered the brie, then pear. I correctly figured each side would get melty enough as-is, and so I put each half-sandwich side on the melted butter (over medium-high heat) on my stove, so they would simultaneously get melty (I didn't want the spinach to wilt, you see.) After about 2 minutes and the sandwiches were toasting (not burning!) and the brie was just starting to melt, I added the spinach to one half-sandwich, flipped the other half on top of it, and finished grilling my sammie to perfection. I rather liked my "melted butter" version than the traditional version.
Ingredients
2 slices- bread of choice (I used Pepperidge Farm Dark German Wheat)
Your favorite chutney (cranberry would be good. I used My Naani's Apple Chutney)
4 slices of brie
1/2 red pear, thinly sliced
a small handful of spinach or arugula leaves
butter, as needed
Directions
Instead of buttering the bread before grilling, I decided to go crazy up in my kitchen and melt the butter a bit in the skillet itself, just till it started to brown. Meanwhile, I slathered some chutney on each slice of bread, dashed a bit of cayenne pepper for added kick, then layered the brie, then pear. I correctly figured each side would get melty enough as-is, and so I put each half-sandwich side on the melted butter (over medium-high heat) on my stove, so they would simultaneously get melty (I didn't want the spinach to wilt, you see.) After about 2 minutes and the sandwiches were toasting (not burning!) and the brie was just starting to melt, I added the spinach to one half-sandwich, flipped the other half on top of it, and finished grilling my sammie to perfection. I rather liked my "melted butter" version than the traditional version.
Thursday, March 31, 2011
Limoncello Mint Sorbet
Originally from Cooking Light, this lovely little dish comes my way via the blog The Craving Chronicles. My adapted version (less sugar) is below, but follow the original if you want full-sugar.
Makes 4 cups
Ingredients
2 cups water
3/4 cups sugar (add more if you feel it's not sweet enough. Original recipe called for 1 1/3 cups)
1/2 cup limoncello
1 cup fresh lemon juice (about 4-6 lemons)
1/2 cup fresh mint
lemon slices, zest strips, or extra mint leaves for garnish if you like
Directions
Combine the water, sugar, and limoncello, and heat in a saucepan over medium to high heat, stirring to dissolve the sugar as you bring the mixture to a boil. As it comes to a boil, remove from heat and stir in lemon juice and whole mint leaves.
Cover and chill for at least four hours in the fridge.
Strain the mixture through a fine sieve into another bowl. Discard the mint leaves. Pour the mixture into the frozen bowl of your ice cream maker, and freeze according to the manufacturer instructions (approximately half an hour or so).
Transfer the frozen mixture into a freezer-safe container, and freeze for at least an hour. When ready to serve, add garnish if desired. Or...just grab a bunch of spoons and dig in.
Makes 4 cups
Ingredients
2 cups water
3/4 cups sugar (add more if you feel it's not sweet enough. Original recipe called for 1 1/3 cups)
1/2 cup limoncello
1 cup fresh lemon juice (about 4-6 lemons)
1/2 cup fresh mint
lemon slices, zest strips, or extra mint leaves for garnish if you like
Directions
Combine the water, sugar, and limoncello, and heat in a saucepan over medium to high heat, stirring to dissolve the sugar as you bring the mixture to a boil. As it comes to a boil, remove from heat and stir in lemon juice and whole mint leaves.
Cover and chill for at least four hours in the fridge.
Strain the mixture through a fine sieve into another bowl. Discard the mint leaves. Pour the mixture into the frozen bowl of your ice cream maker, and freeze according to the manufacturer instructions (approximately half an hour or so).
Transfer the frozen mixture into a freezer-safe container, and freeze for at least an hour. When ready to serve, add garnish if desired. Or...just grab a bunch of spoons and dig in.
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