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Archive for the ‘crust’ Category

Dutch Treat

A frequent customer to the shop where I work (and when I say “frequent,” imagine 3 or 4 times a day — she lives next door) is starting her own business as a personal chef. As she’s experimented with cooking and baking, we’ve often traded stories. She was quite excited to find that I bake and has now put me on her slate as her go-to person for breads and such should she have a need of them for a client. Woot!

Anyway, the other day, she brought in a loaf of bread which was quite good. When she told me it was a no effort at all bread, I scoffed. How could such a thing be possible? I soon found out as the next day she brought in the formula scribbled on an index card.

The result:
Dutch Treat

Late, late last night I put a few cups of flour, some salt, some yeast, and some water together and left it to sit in a bowl. Twelve hours later, I shaped it, let it rest for a couple hours, then plopped it in a pre-heated dutch oven (my gorgeous Le Creuset French oven to be exact), aaaaaand… baked.

No kneading, no fussing, and hardly any muss. WTF? We haven’t tasted it yet, but the crust sang for a good 15 minutes after I took it from the oven and the aroma is heavenly.

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Giftmas Crostata

We hosted a small Thanksgiving dinner at our house this year. One of my friend brought her very own home made cranberry sauce. And quite a lot of it too.

It’s a delicious, spicy, citrus-y cran relish really and my mind immediately went to what else I could do with a surfeit of the stuff.

Well, make a cranberry and pear crostata for Giftmas, of course.


Kate’s Crostata, now in permanent rotation on the baking menu.

Since this is the season of giving, all y’all might have some Giftmas money burning a hole in your pockets, might I ask you to consider making a donation to Scarleteen? They’re halfway to their goal in fundraising, and it really is a damned shame that the best sexuality education site on the whole of the interwebthingynet has to struggle to make ends meet, and is run nearly single-handedly (thank goodness for well-trained volunteers) by a woman who is the most passionately dedicated person I have ever met.

So please, hit that donate button and give a little to an invaluable resource.

Consider yourselves nagged.

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When trapped in the house…

… make pie.

Someday, maybe my bathroom will be done. Until then, I’ll be enjoying apple season.

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I had a saying…

when I was an English teacher. One of my monitors said after a class, “You’re really quite strict with the children, aren’t you?”

“Yep. As far as these kids are concerned, I’m Kaiser effin’ Wilhelm, and they love me for it.” As if to prove my words, at that moment, the next wave of kids came tumbling in the door, and even the kids who weren’t my students ran to me, squealing, “Teacher! Teacher Sam! Hello Teacher!”

Every time I make Kaiser rolls, I think of that.

Now if only I could get the rolls to OBEY and LOVE me as well as my former students did.

P.S. Confidential to the person searching for “pie crust recipes using butter”: you don’t want to go with just butter. You can for a quiche, but really shouldn’t for a tart or pie, since it’ll be too soft and soggy, you do need the extra bit of shortening to make a strong, flaky crust. However, if you insist, this one should do.

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Crust III: Crostata

Blueberry peach crostata, infused with vanilla, using the other half of the tart crust we made the other day.

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All right, so technically speaking, we should use a pâte à croûstade, but Tante Julia says that the pâte brisée fine is appropriate for quiche as well. And she is The Final Word on these matters…

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Pie and Tart Crust

This morning, I was just about to make short crust for tonight’s dinner (it’ll be quiche, thank you) and remembered that a couple of people had requested what has turned out to be the Perfect Tart and Pie Crust recipe. So here it is, after the cut…

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