theme: Mystery

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.
Posted on » by Michael » Theme:

Seafood Bread

“Julia and Jacques – Cooking at Home”
(Our home computer is busted so unfortunately no pictures this time.)
1 large crusty, country bread, 10-12″ round or oval loaf With a serrated bread knife, slice off the top crust of the bread loaf and remove it as you would a lid. Scoop out the soft bread inside leaving 1/2″ around sides and bottom. Use all of the filling to make 2 to 3 cups of medium fine bread crumbs.
(I scooped as much of the bread out as I could and used about ½ the breadcrumbs)

For the Herb Butter:
3 or 4 garlic cloves, peeled
2/3 cup fresh dill sprigs, loosely packed
1//4 cup slivered almonds6 oz.unsalted butter at room temp
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 TBS dry white wine (2 Tb, if using liqueur)
1 TBS Pernod or Ricard (optional) (I omitted this)
(I used about 1/3 of the herb butter, I froze the rest in logs and I have used it in many applications)

For the filling:
5 oz tuna5 oz haddock (I used Cod)
5 oz salmon
7 oz squid (I used scallops)
Cut all of the above in 1″ chunks
1/4 pound wild mushrooms or cultivated mushrooms, roughly chopped (about 1 1/2 cups)
3/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup of dry white wine

Making the herb butter:
Put the garlic, dill and almonds in the food processor, pulse until finelychopped.
Add the soft butter, S & P, wine and liqueur if using. Process until smooth.

Filling the loaf:
Season the seafood with S & P, and toss.
Spread 1/2 the herb butter in the bread, covering bottom and sides.
Add 1/2 the fish mixture.
Cover with all of the mushroom mixture.Add the remaining 1/2 of the fish mixture.
Spread the remaining butter evenly over the filling.
Cover the filling with a thick layer of bread crumbs, pressing with hands to hold together.
Drizzle 1/4 C of white wine all over the crumbs to moisten.
Put on baking sheet and bake in pre-heated 400 oven for approx. 1 – 1 ½ hours or until top is browned.Let sit 10 minutes before cutting.
Using sharp, sturdy knife, cut into wedges, chunks or slices to serve.