Author: paul

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Pie Crust

Pie Crust
Ingredients
  1. 2 1/2 cups flour
  2. 1 teaspoon salt
  3. 1 teaspoon sugar
  4. 1 cup (2 sticks) very cold butter, cubed or cut into small pieces
  5. 6 to 8 tablespoons ice cold water
  6. Optional: Egg wash (1 egg whisked with 1 tablespoon water or milk)
Instructions
  1. Makes two 9-inch piecrusts or 12 to 15 Jr. Pie piecrust rounds
  2. A few simple tips will help you make a wonderful butter crust. Make sure the ingredients are very cold. you can even chill the flour! Also, make sure not to overwork the dough, that's really the key.
  3. 1 In a large bowl or mixer, combine the flour, salt, and sugar. Add the butter pieces and cut them into the flour mixture, working until you have big crumbs (see Tip). Add ice cold water, 1 tablespoon at a time, and mix in until the dough holds together.
  4. 2 Divide the dough into 2 mounds. Wrap each mound in plastic wrap and refrigerate for 45 minutes to overnight. Let the dough stand for at least 15 minutes before rolling it out.
  5. 3 Roll out the dough on a lightly floured surface or between 2 pieces of parchment or wax paper, then place the rolled-out dough in the pie pan and press into place.
  6. 4 For pies with tops, brush a little water on the edges of the bottom crust before adding the top crust and crimp the edges of the top and bottom crusts together with your fingers to seal them all around the pie. You can use your fingers, thumb, fork, or the back of a teaspoon to add a design along the ridges. Also, gently lift the edges from the pan a bit (it helps make it easier to cut and serve slices of the baked pie later on). Make little slits in the top crust to allow steam to escape (and add a decorative charm!). Another fun flourish is to add to the top crust little pieces of scrap dough cut out in shapes such as flowers or leaves. Brush the top crust with an egg wash, place on the decorative bits, and sprinkle with sanding sugar (or regular sugar) for a sparkly top.
  7. Tip: What's best to use to cut the butter into the flour?
  8. You can use two butter knives or a fork, or pulse gently with your mixer, or use your fingers. If you want to get a fun and fancy tool, get a pastry blender, also called a pastry cutter. It's a handheld tool, kind of like a potato masher for pastry dough! Whatever you use, I recommend chilling the utensil in the freezer first, so it's nice and cold! It is important that the butter stays as cold as possible, so if you use your fingers, be careful not to warm the butter too much with your hands.
Notes
  1. I'm thinking the one in better homes and gardens is better than this one.
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Peach Pie

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Peach Pie
Ingredients
  1. pie dough for two crusts (upper & lower)
  2. 5 to 6 cups peeled and sliced fresh peaches (see tip). One medium peach is about 1 cup.
  3. 1 teaspoon lemon juice
  4. 1/2 cup dark brown sugar, or as desired
  5. 1/4 cup sugar
  6. 1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional
  7. 1 teaspoon vanilla extract, optional
  8. 3 tablespoons cornstarch, potato starch, or flour
Instructions
  1. Preheat the oven to 350u00b0F.
  2. In a large bowl, toss the peaches with the lemon juice, sugars (& spices and/or vanilla, as desired). Let sit for an hour or 6.
  3. Roll out the pie dough and place the bottom crust in the pie pan.
  4. Add the thickener of your choice and stir to coat the peaches.
  5. Pour the peaches into the piecrust.
  6. Add the top crust and make slits for the steam to escape.
  7. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling. You might need to carefully broil for a few minutes to get that perfect golden brown.
Notes
  1. You can peel the peaches as they are, or blanch them in hot water for 30 to 40 seconds, then put them in a bowl of cold water to cool before peeling.
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Pickels- Quick

Pickels- Quick
Ingredients
  1. 1/8 cup fresh dill
  2. 1/8 cup onions
  3. 1/8 cup hot peppers
  4. 1/8 cup garlic
  5. 1/8 tsp salt
  6. 1/8 tsp mustard seeds
  7. 1/8 tsp celery seeds
  8. 1/8 tsp tumeric
  9. 1/2 cup vinegar (5%)
  10. 1 1/2 cup water
  11. 2 grape leaves
Instructions
  1. get it to a boil, pour over cucumbers in a jar, seal jar, put in fridge for 24 hours. Eat.
  2. Makes one jar.
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MUSHROOM MOZZARELLA BAKE

MUSHROOM MOZZARELLA BAKE
Ingredients
  1. 1 lb fresh mushrooms, sliced (0.454 kg)
  2. 3 tbsp butter (45 mL)
  3. 3/4 tsp seasoning salt (3 mL)
  4. 2 tbsp whipping cream (30 mL)
  5. 1 tsp dried parsley (5 mL)
  6. 1/4 tsp black pepper (1 mL)
  7. 3/4 cup grated Mozzarella cheese (175 mL)
Instructions
  1. In large frying pan or electric frying pan with lid, fry mushrooms in butter over medium heat until softening. Keep cooking until water evaporates. Remove lid of pan. Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley and black pepper. Allow to simmer over low heat until whipping cream reduces a bit. This can happen extremely fast. Arrange mushrooms in shallow casserole dish. Sprinkle with cheese. Bake 10 minutes, or until cheese is melted.
  2. Yield: 6 servings
  3. 1 serving
  4. 127.3 calories
  5. 4.6 g protein
  6. 11.0 g fat
  7. 3.1 g carbs
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Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie
Ingredients
  1. 2 - 9" Pie Crusts
  2. 1.5 # Rhubarb, cut into 1/4 " pieces
  3. 1 # Strawberries, cut into 1/2 " pieces
  4. 3 Tbs cornstarch
  5. 3 Tbs flour
  6. 1 cup sugar
Instructions
  1. mix strawberries, rhubarb, 1/2 cup sugar. Let stand for an hour or overnight in the fridge.
  2. Add corn starch & flouer to mixture.
  3. Add mixture to pie crust. Cover or lattice with another pie crust. Sprinkle 1/2 cup sugar on top.
  4. Bake @ 400 for 20 minutes, then another hour @ 350.
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Blackened Chicken with Bean & Corn Salsa

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Blackened Chicken with Bean & Corn Salsa
Ingredients
  1. 4 boneless skinless chicken breast halves
  2. 2 tsp chili powder
  3. 1/4 tsp salt
  4. 1/4 tsp pepper
  5. 1 tbsp canola oil
  6. 1 (15 ounce) can black beans, rinsed and drained
  7. 1 cup frozen corn, thawed
  8. 1 cup chunky salsa
  9. couscous (optional)
Instructions
  1. Combine the chili powder, salt and pepper; rub on both sides of chicken.
  2. In a large skillet, cook chicken in medium heat 4-5 minutes each side, until juices run clear. Remove and keep warm.
  3. Add beans, corn and salsa to skillet; bring to a boil. Reduce heat, cover and simmer 2-3 minutes, until heated through.
  4. Put bean mixture on a serving dish; top with chicken.
  5. If desired, serve with couscous for a complete, healthy meal :)
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Buttermilk Dumplings

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Buttermilk Dumplings
Ingredients
  1. 2 1/4 cups all purpose flour
  2. 3/4 cup buttermilk
  3. 1/4 cup cold Schmaltz or cold butter
  4. 1 egg (beaten)
  5. 1/2 tsp baking soda
  6. 1 tsp baking powder
  7. 1 tsp salt
  8. 2 tsp dried parsley or 1/4 cup fresh parsley
Instructions
  1. Whisk together the flour, baking soda, baking powder, and salt.
  2. Stir in the buttermilk.
  3. Cut in the butter until the mixture resembles coarse bread crumbs.
  4. Stir in the herbs, if using.
  5. Cover and refrigerate
  6. drop into hot liquid, cook at 425 F for 20 to 30 minutes uncovered, toothpick should come out clean and the dumplings should be golden brown.
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Enchilada Sauce

Enchilada Sauce
Ingredients
  1. 3 TBSP Vegetable Oil
  2. 1 TBSP flour
  3. 1/4 cup chili powder
  4. 2 cups chicken stock
  5. 10 ounces tomato paste
  6. 1 tsp dried oregano
  7. 1 tsp ground cumin
  8. 1/2 tsp salt
Instructions
  1. In a medium saucepan, heat oil, add flour, smoothing & stirring with a wooden spoon. Cook for one minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano & cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. Sauce will thicken and smooth out.
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Beef Enchilada

Beef Enchilada
Ingredients
  1. 1 pound lean ground beef
  2. 1 1/2 cups diced onion
  3. 1 1/2 cups (about 2 medium) finely diced zucchini
  4. 1 1/2 cups green peppers diced finely
  5. 2 jalapeu00f1o peppers diced finely
  6. 12 corn tortillas, heated or fried in oil to soften
  7. 2 1/2 cups enchilada sauce, canned or homemade
  8. 3 cups cheddar- jack shredded cheese
  9. Serve as desired with: shredded lettuce, avocado, cilantro, sour cream
Instructions
  1. Preheat oven to 350 degrees F.
  2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.
  3. Return pan to medium heat and add onion, green pepper, jalapeu00f1o peppers and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.
  4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.
  5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.
  6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.
  7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).
  8. Serve immediately with desired condiments.
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Roast Turkey

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Roast Turkey
Ingredients
  1. One Whole Turkey
  2. sage & thyme
  3. celery, onion, carrots
  4. butter
  5. 1/2 cup water
Instructions
  1. clean turkey, inside and out.
  2. stuff with herbs, onion, celery, carrots
  3. butter the outside
  4. preheat oven to 500
  5. Place turkey in roasting pan with water, cook uncovered 20 to 40 minutes or until brown. Rotate & reposition often. Watch it carefully. This will start the outside cooking and help make the turkey skin brown and crispy when finished. Expect some sizzling but don't let it get too brown.
  6. Turn down oven to 325.
  7. Cover and cook for an additional time (see chart below for estimates) until temperature reaches 155 breast or 160 thigh. It's easy to miss the target temperature and over cook it but the good news is I've gone as much as 10 degrees over and it's still amazingly tender and juicy.
  8. Remove lid, broil at 500 until nicely brown. Rotate and reposition often while watching it constantly. Can place tin foil over areas that get brown first to ensure bird is evenly browned.
  9. Temperature should be 160/165 by now.
  10. Remove from oven and let sit for 15 minutes before carving (see notes for tips on covering vs not covering. Temperature will reach 165/170 while cooling. This is the minimum for organic or farm fresh turkey, otherwise you might shoot for 170/175 if you are nervous about bacteria in a grocery store turkey.
Notes
  1. Covering the turkey with tin foil will keep it extra juicy while uncovered will keep the skin crispy.
  2. total cooking time inculding pre-browning and roasting.
  3. These are estimates, go by the temperature not the time.
  4. 12-14 lbs cook 2 3/4 to 3 1/4 hours
  5. 15-16 lbs cook 3 1/4 to 3 1/2 hours
  6. 17-20 lbs cook 3 1/2 to 4 hours
  7. 21-22 lbs cook 4 1/4 to 4 1/2 hours
  8. 23-24 lbs cook 4 1/2 to 4 3/4 hours
  9. Estimate 1.5 pounds per person with no leftovers.
  10. 2019 I'm going with 3 lbs * 6 people = 18 lbs
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