Thursday, September 30, 2010
From the garden
Well after a hot and dry summer my garden harvest has started. So, far two spaghetti squash, two single serving size of red peppers, one single serving butternut squash, and one sugar pumpkin, three pumpkins are still on the vine waiting to ripen. Well, there is always next season.
Monday, September 20, 2010
No fail pie crust?
Salted butter cut lengthwise |
The only two tools needed |
Knead the butter |
Roll it out into a rectangle |
Fold into thirds |
Roll it out into a rectangle again |
Form a disk and let it rest |
Form two discs let it rest and it is ready to use or freeze |
The first thing that was different was the use of salted butter then you use your hands to knead the dough. You roll and fold the dough just like puff pastry dough. It seems easy enough and it was. Simple ingredients- flour, salted dough and water, knead and fold and there you have it.
So, it will stay in the freezer until I make the decision on the pie for my great "state" fair pie adventure.
Friday, September 17, 2010
Wednesday, September 15, 2010
Make room for...
When I rearranged my work area in my kitchen I purged many of my cookbooks. But old habits die hard. I did make room in my work space but it seems that new cookbooks are finding their way into the new space. So here are my new acquisitions-- Patisseries Paris photographs by Alison Harris published by The Little Brookroom, next Pairs Patisseries: History, Shops, Recipes, forward by Pierre Herme published by Flammarion, and last around my french table by Dorie Greenspan published by Houghlin Mifflin Harcourt. That is it for now....
Sunday, September 12, 2010
Comfort food: Mac & Cheese
The ultimate comfort food? Mashed potatoes, chicken and dumplings? For me it's Mac & cheese. I have a long love affair of this food. It all started with the blue box. I ate this all time growing up. To me THIS was macaroni and cheese. Then I grew up, and moved to the macaroni and cheese with Velveeta. When I met my mother in law I was introduced to homemade mac & cheese. WOW! This is what I want to eat all the time- forever!!! It is a simple recipe to make. Elbow macaroni, cheese, I use several types of cheeses, sharp Cheddar, white Cheddar, fontina or what ever you prefer, and a little milk. These ingredients together make the best comfort food for me. If I make a 9 x 13 pan I can eat the entire pan in a sitting, so I don't make it that often anymore. Now, I make individual servings in small ramekins. Hmmm, I have macaroni in the cupboard, cheese and milk in fridge, I think I know what we are having for dinner!
Wednesday, September 1, 2010
Donut peach donuts
My food adventure this week is making and of course eating donut peach donuts. When I first saw this recipe I was curious, what are they? and what a weird name. The donut peach, is actuatly the name of the peach. Who knew? I was lucky to find these peaches at the farmers market last Thursday. Time was running out, this was the last week for these peaches. Ok, let's fry 'em up. Core the peaches and drege them in batter. This batter happened to be a light beer batter I found on the internet. I used Mythos beer. Fry for a few minutes in oil until golden brown and now you have deep fried donut peach donuts. This recipe is adapted from lunchatsixpoint.com
Subscribe to:
Posts (Atom)