Friday, February 13, 2009
Tuesday, October 07, 2008
Enough with all that. How do you like my new brining vessel? It worked perfectly, and I'll use it again for pork roasts and cut-up chickens. The fish poacher has sat in its original box, on a shelf in a storage bin in the garage, for the last twelve years. I'm so glad it wasn't donated to the thrift shop. It fits nicely on the fridge shelf too, not too bulky.
Here's the recipe from Epicurious, with my parenthetical changes/comments.
For brining pork
8 cups water
1/3 cup kosher salt
2 tablespoons maple syrup (Grade B or amber)
1/2 teaspoon crushed black peppercorns
2 sprigs fresh sage (dried is fine, actually not as strong)
1 large garlic clove, smashed
1 Turkish or 1/2 California bay leaf
1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed (I used two tied together)
For roasting pork
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh sage (used 1 tablespoon dry)
3 tablespoons maple syrup (Grade B or amber)
16 bacon slices (about 1 lb) (Better with pancetta)
1 tablespoon cider vinegar
1/2 teaspoon cornstarch
1 teaspoon water
Combine all brining ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Pour brine into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours.
Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours.
Put oven rack in middle position and preheat oven to 350°F.
Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan. Stir together garlic, sage, and 1 tablespoon syrup in a small bowl and rub all over pork. Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.
Roast pork until thermometer registers 140°F, about 1 1/4 hours. Stir together 1 tablespoon syrup and vinegar until combined. Brush vinegar mixture over bacon slices and continue to roast pork until thermometer registers 150°F, about 10 minutes more. Remove from oven and let stand in pan 15 minutes. Transfer roast to a cutting board with a lip, reserving juices in pan, and let roast stand, uncovered, while making sauce.
Skim fat from pan juices and discard, then transfer jus to a small saucepan and bring to a simmer. Stir together cornstarch and water and whisk into jus. Simmer, stirring, until slightly thickened, about 1 minute. Remove from heat and stir in remaining tablespoon syrup. Serve pork with sauce.
Thursday, October 02, 2008
Sunday, September 28, 2008
Serve with vanilla ice cream, lightly sweetened whipped cream, or creme fraiche.
|1 1/2||cups unbleached all-purpose flour (7 1/2 ounces)|
|1/2||cup Wondra flour or Pillsbury Shake and Blend instant flour (2 1/2 ounces)|
|12||tablespoons cold unsalted butter , cut into 5/8-inch cubes (1 1/2 sticks)|
|7-9||tablespoons ice water|
|1 1/2||pounds apples (3-4 medium or 4-5 small), see note above|
|2||tablespoons unsalted butter , cut into 1/4-inch pieces|
|2||tablespoons apricot preserves (used peach preserves mixed with blood orange marmalade)|
1. CUT IN BUTTER: Combine flours, salt, and sugar in food processor with three 1-second pulses. Scatter butter pieces over flour, pulse to cut butter into flour until butter pieces are size of large pebbles, about 1/2 inch, about six 1-second pulses.
2. ADD WATER: Sprinkle 1 tablespoon water over mixture and pulse once quickly to combine; repeat, adding water 1 tablespoon at a time and pulsing, until dough begins to form small curds that hold together when pinched with fingers (dough should look crumbly and should not form cohesive ball).
3. FORM MOUND: Empty dough onto work surface and gather into rough rectangular mound about 12 inches long and 5 inches wide.
4. FRAISAGE AND CHILL: Starting at farthest end, use heel of hand to smear small amount of dough against counter, pushing firmly down and away from you, to create separate pile of dough (flattened pieces of dough should look shaggy). Continue process until all dough has been worked. Gather dough into rough 12 by 5-inch mound and repeat smearing process. Dough will not have to be smeared as much as first time and should form cohesive ball once entire portion is worked. Form dough into 4-inch square, wrap in plastic, and refrigerate until cold and firm but still malleable, 30 minutes to 1 hour.
5. CUT APPLES: About 15 minutes before baking, adjust oven rack to middle position and heat oven to 400 degrees. Peel, core, and halve apples. Cut apple halves lengthwise into 1/8-inch-thick slices.
6. ROLL AND TRIM DOUGH: Place dough on floured 16 by 12-inch piece of parchment paper and dust with more flour. (I rolled out between two pieces of parchment paper the size of the half sheetpan.) Roll dough until it just overhangs all four sides of parchment and is about 1/8 inch thick, dusting top and bottom of dough and rolling pin with flour as needed to keep dough from sticking. Trim dough so edges are even with parchment paper.
7. FORM BORDER: Roll up 1 inch of each edge and pinch firmly to create 1/2-inch-thick border. Transfer dough and parchment to rimmed baking sheet.
8. LAYER APPLES AND BAKE: Starting in one corner, shingle sliced apples to form even row across bottom of dough, overlapping each slice by about one-half. Continue to layer apples in rows, overlapping each row by half. Dot apples with butter and sprinkle evenly with sugar. Bake until bottom of tart is deep golden brown and apples have caramelized, 45 to 60 minutes.
9. GLAZE: While galette is cooking, combine apricot preserves and water in medium microwave-safe bowl. Microwave on medium power until mixture begins to bubble, about 1 minute. Pass through fine-mesh strainer to remove any large apricot pieces. Brush baked galette with glaze and cool on wire rack for 15 minutes. Transfer to cutting board. Cut in half lengthwise and then crosswise into individual portions; serve.
Thursday, September 18, 2008
Recipe: Very easy.
Enough said. Here's the recipe. Only change I made is addition of about 1/4 cup finely processed almonds to the shortbread dough.
This is a good party recipe as it makes 2 dozen squares or about 48 small triangles
2 cups for the pastry+ 1/4 cup flour- for filling
1/2 cup powdered sugar
1 cup unsalted butter- room temp
2 cups sugar
4 large eggs
zest of one lemon
1/2 cup fresh lemon juice
For the crust:
Preheat the oven to 350 degrees.
Beat the butter and powdered sugar in an electric mixer until creamy. Add the 2 cups of flour and beat on low till well combined.
Press the mixture evenly into a 9x13 inch baking pan (pyrex works best; silly me, I used metal, should have used glass as suggested) working the dough up about 1/2 inch the sides.
Bake for about 20 minutes.
For the filling:
In a large mixing bowl, whisk together the sugar, the 1/4 cup flour, the eggs, lemon juice and zest.
Pour over the crust and bake for another 20 minutes until set in the center.
Allow to cool completely. Then put in the fridge - it will be easier to cut when cold.
Dust with powdered sugar before serving.
Thanks for your help yesterday, Lisa and Tony. Enjoyed chatting and getting to know you a bit -- finally!
Start to finish: 4 hours (30 minutes active). Makes 2 loaves
1 teaspoon sugar
1 cup warm water, about 110 F
2 teaspoons active dry yeast (-ounce package)
1/4 cup honey
3 large whole eggs, divided
3 large egg yolks
(1/2 teaspoon vanilla extract, optional)
1/4 cup vegetable oil, plus more for bowl
1 tablespoon salt
4 cups all-purpose flour, plus more for kneading
1 tablespoon whole milk
In the bowl of a stand mixer, combine the sugar, water and yeast. Mix until the yeast is dissolved. Let sit until foam develops on the surface of the water, about 5 minutes.
In a medium bowl, whisk together the honey, 2 of the whole eggs, all 3 egg yolks, and the oil. Add to the yeast mixture.
Add the salt and flour, then use the mixer's dough hook attachment to mix on low until combined, about 1 minute. Increase speed to medium and continue mixing until the dough is smooth and elastic, about 6 minutes.
Lightly coat a large bowl with oil, then transfer the dough into it, turning the dough once to completely coat with oil. Cover the bowl with a clean kitchen towel and set in a warm place until the dough doubles in volume, about 1 hour.
Transfer the dough to a dry work surface and punch down lightly to remove air that has gathered inside the dough.
Reshape the dough into a ball and return to the oiled bowl, again turning the dough to coat with oil. Cover the bowl with the towel and set in a warm place until the dough doubles in volume, about 1 hour.
Lightly coat a large baking sheet with cooking spray or line it with parchment paper.
Divide the dough in 2. The dough can be shaped into a standard loaf and baked as is. It also can be braided into a more traditional challah design. The number of braids determines the complexity. Three is a good number for beginners.
To do this, divide each piece of dough into three equal parts. Using your hands, roll each portion of dough into strands about 12 inches long and about 1 inch wide. You should have a total of 6 strands.
Gather together 3 strands and pinch them together at one end. Arrange the strands on the counter such that the pinched end is away from you and the strands fan out toward you.
Take the rightmost strand and bring it over the center one, dropping it between the center and left strands. Take the leftmost strand and bring it over the center, dropping it between the center and right strands. Continue this action of crossing the strands over one another until the strands have been fully braided. Be sure to pause occasionally to adjust the already braided portions so that they lay evenly and in a consistent pattern.
At the end of the braid, pinch the ends of the strands together and tuck them under the loaf. To make the second loaf, repeat this process with the remaining 3 strands of dough. Carefully transfer the braided loaves to the prepared baking sheet.
In a small bowl, whisk together the remaining egg and the milk. Use a pastry brush to coat the surface of each loaf with the egg mixture. Reserve excess egg mixture in the refrigerator.
Cover the loaves loosely with plastic wrap, then place them in a warm spot to rise until the loaves have doubled in volume, about 1 hour.
Heat the oven to 350 F.Lightly brush the loaves with the remaining egg mixture. Bake until the loaves have risen and are a deep golden brown, 45 to 50 minutes. Transfer the loaves to a wire rack to cool completely.