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Posted on » by Dino » Theme:

Purple Vegetable Pancakes

This recipe was taken from this website.

Notes

They ended up tasting pretty good- a little on the sweet side from the beets, but quite tasty. I had a hard time getting them to bind. Some of them completely fell apart and ended up in the trash. I would suggest doubling the egg and flour portions. Also, if you’re going to use a towel to strain the veggies, be prepared to have that towel permanently stained a beautiful shade of purple.

Ingredients

  • 1 Egg
  • 1 Potato, medium, shredded
  • 2 Beets, medium, shredded
  • 2 Carrots, medium, shredded
  • 1 Onion, small, shredded
  • 1 tbsp. (15 mL) Flour
  • 2–3 tsp. (10–15 mL) Olive oil
  • Sea salt, to taste
  • Black pepper, freshly ground, to taste

Directions

  1. In a large bowl, lightly beat egg with salt and pepper.
  2. Peel the vegetables and grate them coarsely, either by hand or with a food processor.
  3. Squeeze out the moisture from the potatoes. (I place them in a tea towel and then squeeze them to ensure I get as much moisture out as I can.)
  4. Mix the flour and vegetables with the eggs.
  5. Brush a heavy skillet with the olive oil and heat until the oil begins to sizzle. I use my non-stick electric frying pan. Reduce the heat and drop heaping tablespoons of the batter onto the skillet a few inches apart. Press down the pancakes with the back of the spoon.
  6. Fry the pancakes until golden brown. As each batch is done, transfer to paper towels to drain and reserve in a warm oven. Serve hot.
Posted on » by Ashley » Theme:

Rhubarb Custard Pie


Our Swiss Pantry
Mrs. Willis W. (Magdalena) Lehman

4 cups rhubarb
¾ cup sugar
1 ¼ cups sugar
4 tablespoons flour
½ teaspoon salt
2 tablespoons butter
3 eggs, well beaten

Mix rhubarb and 3/4 c. sugar; let stand till watery. Work 1 1/4 c. sugar, flour and salt into butter; add eggs, then add to rhubarb. Pour into an unbaked 10″ pie shell and bake 15 minutes at 400° then 45 minutes at 325°.

If frozen rhubarb is used, pour off water before adding sugar.

MacGourmet Rating:: 5 Stars

Standard Pastry
Betty Crocker’s Cookbook

8- or 9-inch one-crust pie
1 cup all purpose flour*
½ teaspoon salt
⅓ cup plus 1 tablespoon shortening, or 1/3 cup lard
2 – 3 tablespoons cold water

10-inch one-crust pie
1 ⅓ cups all purpose flour*
½ teaspoon salt
½ cup shortening, or 1/4 cup plus 3 tablespoons lard
3 – 4 tablespoons cold water

8- or 9-inch two-crust pie
2 cups all purpose flour*
1 teaspoon salt
⅔ cup plus 2 tablespoons shortening, or 2/3 cup lard
4 – 5 tablespoons cold water

10-inch two-crust pie
2 ⅔ cups all purpose flour*
1 teaspoon salt
1 cup shortening, or 3/4 cup plus 2 tablespoons lard
7 – 8 tablespoons cold water

* if using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with plain flour.

Measure flour and salt into bowl. Cut in shortening thoroughly . Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1-2 teaspoons water can be added if needed).

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board (for two-crust pie, divide dough in half and shape into 2 flattened rounds). With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold into quarters; unfold and ease into pan.

For one-crust pie: trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake as directed in recipe.

For baked pie shell: prick bottom and side thoroughly with fork. Bake at 475° for 8-10 minutes.

For two-crust pie: turn desired filling into pastry-lined pie pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough. Trim overhanging edge of pastry 1 inch under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake as directed in recipe.

Note: if possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.

Posted on » by Dino » Theme:

Smashed New Potatoes with Peas, Lemon, and Pearl Onions

Recipe courtesy Tyler Florence
Show: Tyler’s Ultimate
Episode: Ultimate Crispy Salmon

Notes

I think this wasn’t bad for my first attempt at a “real” recipe. As you all may remember, I only specialize in breakfast foods which is why we had brunch at our place. Anyhow, here is how it’s made (special thanks to Michael & Loren for the fresh dill!):

Ingredients

  • 1½ to 2 pounds red bliss potatoes
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 (10-ounce) box frozen pearl onions, defrosted
  • Pinch sugar
  • Splash freshly squeezed lemon juice
  • 5 slices lemon
  • 2 (10-ounce) boxes frozen peas, defrosted
  • 1 lemon, zested
  • Kosher salt and freshly-ground black pepper
  • ¼ cup roughly chopped flat-leaf parsley
  • 2 heaping tablespoons roughly chopped fresh dill
  • 1 bunch watercress, stems trimmed just above the rubber band

Directions

  1. Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they’re large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain.
  2. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
  3. Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes.
  4. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper.
  5. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper.
  6. Scatter the watercress over the top, fold it in just until it wilts and call it a day.