Monday, October 23, 2017

Easy Butter Pastry

Easy Butter Pastry
1 1/2 cups all-purpose (plain) flour
1 Tablespoon granulated (white) sugar
1/4 teaspoon salt
1/4 cup unsalted butter
1/2 cup ice water

Mix together the flour, sugar, and salt. Blend in the butter until the mixture begins to clump together. Add the water and blend to form a dough. Gently knead into a ball.
At this point the dough can be wrapped and chilled to be used later, or used immediately.
You can use a rolling pin on this dough, but it's really not necessary. It's an easy dough that can just be pressed into the pan.

Sunday, October 22, 2017

Apple Tart Filling

The secret to making this filling look impressive, rather than a brownish-mushy mess like a typical apple pie filling, is to cut the apples into long, thin slices and not too add too much liquid. 

Apple Tart Filling
6 medium cooking apples (I've had success with MacIntosh, Cortland, Paula Red, etc)
1/2 cup packed light brown sugar
1 Tablespoon ground cinnamon
juice of one lemon

Peel the apples, quarter them, and remove the core and seeds. Then slice them thinly. Place in a bowl and toss with the sugar, cinnamon, and lemon juice.
That's it!

The mist time-consuming is just slicing the apples. Thinner apples create more layers, cook more quickly, and looks more impressive. 

Saturday, October 21, 2017

Apple Tart

THIS is your new favorite apple pie recipe. Well, technically it is a tart because it only had a bottom crust and no top crust. But you don't need a top crust. It's just extra fuss and we all know the best part of a pie is the filling anyway. This tart recipe is fairly quick and easy, no-fuss, and looks pretty impressive. Oh, and did I mention it tastes really darn good? 
  • Apple cinnamon tart
  • All butter pastry crust
  • Brown bread ice cream
  • Spiced whipped cream
  • Maple sauce

Friday, October 20, 2017

Crescent Roll Biscuits

Crescent Roll Biscuits
4 cups all-purpose (plain) flour
8 teaspoons baking powder
1 teaspoon salt
1 cup cold butter or hard margarine, cut into cubes
2 cups milk
2 egg yolks
1 Tablespoon milk

Stir together the flour, baking powder, and salt. Cut in the butter until crumbly. Stir in the milk to form a soft dough and knead briefly until it just comes together. Divide dough into four pieces.
Roll each piece into a thin circle on a lightly floured surface. Cut each circle into eight triangles.
Starting from the wide edge, roll each triangle toward its point. Arrange crescents on a sheet pan lined with parchment paper.
Beat together the egg yolks and milk and brush over the tops of the crescents. Bake at 425F for about 20 minutes until golden.

Thursday, October 19, 2017

Tarragon White Wine Cream Sauce

Tarragon White Wine Cream Sauce
white wine
shallots
garlic
dry tarragon
cream
butter
salt
pepper

Place a small amount of white wine in a saucepan along with some shallots and garlic Reduce until almost all liquid is gone. Add in some tarragon. Add some cream and reduce until thick. Add some butter, salt, and pepper. 
This sauce can be made in  one large batch or in individual small batches - it is just as easy either way.

Wednesday, October 18, 2017

Hake En Papillote

Hake En Papillote
tomatillos, thinly sliced
hake fillets
lemon juice
lime slices
chopped cilantro
chopped dill
basil chiffonade
halved cherry tomatoes

Start by preparing large rounds of parchment paper that will form the "en papillote" package. Half moons and heart shapes work well too. An easier way is to use foil, but it won't puff up during baking, which is the indicator of when the food is cooked. You can also serve foods en papillote directly out of the parchment, but not so much directly out of foil.
Set up and assembly line. Either plan to do one at a time and line up all the ingredients or spread out and do several at a time, placing only one ingredient at a time in each package.

Place a few slices of tomatillo on the bottom, then the hake on top. Sprinkle hake with salt and pepper. Drizzle with lemon juice. Top with a lime slice. Sprinkle with some of each herb. Place tomatoes around the hake. Then seal the package up tightly.

Bake in a hot oven until the package puffs up and fish is cooked through. Then you can serve directly out of the package or transfer contents to a plate.

Tuesday, October 17, 2017

Roasted Patty Pan Squash

Roasted Patty Pan Squash
patty pan squash, cut into bite-sized pieces
oil
salt
pepper

This hardly qualifies as a recipe and hardly needs an explanation but here it is.
Toss the squash in oil, salt, and pepper, arrange on a baking sheet and roast in a hot oven until tender.

Pattypan squash are a type of summer squash, kind of similar to a yellow zucchini but looks more like those little gourds you get around Halloween/Thanksgiving time. They are small, round, and yellow with scalloped edges and sometimes called "spaceships" or "flying saucers".