Author: bridgete

Categories
Desserts

Cherry Pie

for pastry

  • 2 and 1/2 cups (315g) all-purpose flour (spoon & leveled)
  • 1 teaspoon salt
  • 6 Tablespoons (90g) unsalted butter, chilled and cubed
  • 3/4 cup (148g) vegetable shortening, chilled
  • 1/2 cup (120ml) ice water
  1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
  2. Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
  3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
  4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
  6. When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!

Notes

  1. Make Ahead & Freezing Instructions: Prepare the pie dough through step 4 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.
  2. Salt: I use and strongly recommend regular table salt. If using kosher salt, use 1 and 1/2 teaspoons.
  • 4 and 1/2 cups halved pitted fresh cherries*
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (28g) cornstarch
  • 1 Tablespoon (15ml) lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (it’s delicious!)
  • 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on crust

Instructions

  1. My #1 tip? Keep the dough, filling, and prepared (unbaked) pie as cold as you can at all times. Refrigerate (or freeze) the prepared pie before baking for up to 1 hour. Refrigerate the filling before you need it. Keep everything cold cold cold– always.
  2. The crust: Prepare through step 5.
  3. Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside in the refrigerator as the oven preheats. This gives the filling a chance to rest.
  4. Preheat oven to 400°F (204°C).
  5. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard any leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.
  6. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough– I cut four strips 2 inches wide and two strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (See video above!) Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork, if desired.
  7. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
  8. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a SHIELD on top of the pie to prevent the edges from browning too quickly.
  9. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Categories
Vegetarian

Roasted Tomato, Mozzarella and Pesto Calzones

Ingredients

Ingredients

  • 3 1/2 cups all purpose flour
  • 2 tablespoons active yeast
  • 1 cup warm water
  • 1/2 teaspoon sea salt
  • 1 1/2 tablespoons honey
  • 1/3 cup olive oil
  • pesto
  • tomatoes
  • corn meal for dusting
  • 1 pound/455 grams whole-milk mozzarella (not fresh mozzarella)
  • 1 large egg, beaten with 1 teaspoon water, for egg wash
  • Flaky salt, such as Maldon, for sprinkling

Instructions

Sprinkle yeast on top of warm water.

Allow to sit while you prepare other ingredients.

Combine flour and sea salt in bowl of stand mixer or food processor.

Slowly drizzle in olive oil, then honey, then yeast and water mixture.

Combine until forms a soft ball.

Drizzle olive oil into a glass or metal bowl, being sure to cover the sides of the bowl.

Remove dough ball from mixer or food processor and place dough into prepared bowl.

Cover with a damp cloth and place in a warm oven for about 10 minutes to double in size.

Remove from oven and punch the dough down.

Cover again with damp cloth and return to warmed oven.

Allow to rise again, approximately 30 minutes. Remove from oven and place portion of dough on pan lightly dusted with corn meal.

Cut tomatoes in half and place on parchment lined cookie sheet cut side up. Salt and place under the broiler. 5-10 minutes until blackened slightly on top. Place on cutting board and dice.

Put tomatoes in a bowl leaving as much of the liquid behind as possible. (not all the liquid as then it will become dry.

Cut the mozzarella into cubes and toss with the tomatoes. (*you can wilt some spinach and squeeze out then chop and add to the bowl if desired)

Top one half of dough with pesto, add tomato mixture and fold one half of dough over the other and crease edges to form a seal.

Cut three holes in top of crust to allow steam to vent.

Paint the top with egg wash

Bake in oven or on grill for approximately 20 minutes at 350 degrees until crust has turned a light golden brown.

Categories
Fish Pasta

Smoked Salmon Carbonara

  • 3 Tbsp. kosher salt, plus more
  • 4oz. smoked salmon
  • 2oz. Parmesan
  • 4 large egg yolks
  • 2 large eggs
  • Freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1lb. spaghetti, bucatini, or rigatoni

Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).

While you are waiting on the water, do a little prep. Cut the smoked salmon into about 1x¼” strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.

Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.

Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add salmon and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.

Remove pot from heat. Using a wooden spoon, fish out salmon pieces and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining oil.

Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.

Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.

Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.

Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it’s the consistency of heavy cream (you most likely won’t use all of it).

Mix in salmon and divide pasta among bowls. Top with pepper and reserved cheese.

Categories
Vegetarian

Fried Rice

Ingredients

  • 250g rice
  • 3 tbsp vegetable oil
  • 1 onion finely chopped
  • 4 eggs beaten
  • 2 green onions sliced, to serve

Method

  • STEP 1 Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
  • STEP 2 Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
  • STEP 3 Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.
Categories
Vegetarian

Spinach, Mushroom and Gouda Soufflé

INGREDIENTS

  • 1Vegetable oil cooking spray
  • 1/2cup chopped shallots
  • 1cup shiitakes, sliced
  • 1cup chopped spinach, blanched and squeezed
  • 4large cloves garlic, chopped
  • 1cup skim milk
  • 3tablespoons flour
  • 2whole eggs, separated
  • 1/3cup grated smoked Gouda
  • 1/4cup grated Pecorino Romano
  • 1teaspoon Dijon mustard
  • 2egg whites
  • 2pints cherry tomatoes, halved
  • 1/2cup chopped fresh basil (or parsley)
  • 1tablespoon chopped fresh thyme
  • 1tablespoon red wine vinegar

DIRECTIONS

  1. Heat oven to 375°.
  2. In a large skillet coated with cooking spray, cook shallots over medium-low heat, stirring, 3 minutes. Add shiitakes; stir until soft, 5 minutes. Add spinach and 1/2 chopped garlic; stir about 3 minutes. Season with salt and pepper. Remove from heat.
  3. Whisk milk and flour in a small saucepan over medium-low heat. Bring to a boil, then reduce heat to a simmer, whisking, 5 minutes. Whisk egg yolks, one at a time, into milk-flour mixture; whisk in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture.
  4. Beat egg whites in a bowl until firm peaks form. Stir 1/4 whites into spinach-egg mixture; fold in remaining whites.
  5. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes.
  6. In a medium skillet coated with cooking spray, cook remaining chopped garlic, stirring, until lightly golden. Stir in tomatoes; cook 3 to 4 minutes. Stir in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes.
Categories
Pasta Vegetarian

Fried Tagliatelle With Chickpeas and Smoky Tomatoes

1 hour, plus at least 8 hours’ soaking

INGREDIENTS

FOR THE SMOKY TOMATO OIL:

  • 8 ounces/250 grams datterini or cherry tomatoes
  • ½ cup/120 milliliters olive oil
  • 1 tablespoon tomato paste
  • 2 ½ teaspoons chipotle chile flakes
  • 1 ½ teaspoons sweet paprika
  • ½ teaspoon kosher salt

FOR THE PASTA:

  • 2 tablespoons olive oil
  • 8 dried tagliatelle nests
  • 1 cup/200 grams dried chickpeas, soaked 8 to 24 hours in plenty of cold water with 1/2 teaspoon baking soda (bicarbonate of soda)
  • ½ teaspoon baking soda (bicarbonate of soda)
  • 2 garlic cloves, minced
  • 2 lemons, 1 halved and the other cut into 4 wedges
  • 1 tablespoon roughly chopped fresh parsley

PREPARATION

  1. Make the smoky tomato oil: Place a medium sauté pan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking the pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove the pan from the heat and set aside to cool for 5 minutes. Stir in everything else and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove from the heat and set aside to infuse.
  2. Prepare the pasta: While the tomato oil infuses, add the 2 tablespoons olive oil to a large, high-sided sauté pan and heat over medium-high. Once hot, add the tagliatelle nests and cook for 1 1/2 to 2 minutes on each side, or until nicely golden. (Don’t worry if you don’t get color on the sides.) Set the toasted tagliatelle nests aside and rinse out the pan.
  3. Drain the soaked chickpeas and add them to the same pan along with 4 1/4 cups/1 liter water and 1/2 teaspoon baking soda (bicarbonate of soda). Return the pan to medium-high heat and bring to the boil, skimming the scum as needed. Turn the heat to medium-low, cover with a lid and cook for 10 to 15 minutes. Add 1 1/2 teaspoons salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn the heat to medium-high and bring to a simmer.
  4. Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed, about 5 to 10 minutes, or according to package directions. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.
  5. Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top to taste.
Categories
Fish

Salmon Tikka

Ingredients

  • 2 naan breads
  • 1 fresh red chilli
  • ½ cucumber
  • 1 lemon
  • 4 tablespoons natural yoghurt
  • a few sprigs fresh coriander
  • 2 x 200 g salmon filets , from sustainable sources, ask your fishmonger, skin on, scaled and bones removed
  • 1 heaped tablespoon Patak’s tandoori curry paste
  • olive oil

Method

  1. Preheat your oven to 110°C/225°F/gas ¼. Pop your naan breads into the oven to warm through. Halve, deseed and finely chop your chilli. Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds. Roughly chop the cucumber and put most of it into a bowl. Halve your lemon and squeeze the juice from one half into the bowl. Add the yoghurt, a pinch of sea salt and black pepper and half the chopped chilli.

    Pick the coriander leaves and put to one side. Slice each salmon fillet across lengthways into three 1.5cm wide slices. Spoon the heaped tablespoon of tandoori paste into a small dish, then use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece (don’t dip your pastry brush into the jar!). Heat a large frying pan over a high heat.
  2. Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through. Place a warmed naan bread on each plate. Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon. Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice.
Categories
Fish

Oven Broiled Potatoes and Fish

INGREDIENTS

  • 4 or 5 medium potatoes, 2 pounds or more
  • 6 tablespoons extra-virgin olive oil or melted butter
  •  Salt and freshly ground black pepper to taste
  • 1 ½ pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces

PREPARATION

  1. This dish has a tendency to stick to the bottom of the pan. *do not slice the potatoes too thinly and you can add baking paper if your pan is not non-stick.
  2. Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
  3. Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
  4. Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.
Categories
Vegetarian

Mushroom Risotto

Ingredients

  • 6 cups stock
  • 8 dried porcini mushrooms, rinsed clean
  • 3 tbsp. unsalted butter
  • 1 large yellow onion, minced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 2 lb. mixed mushrooms, such as chanterelles, cremini, hen of the woods, oyster, and porcini, cut or torn into bite-size pieces
  • 1⁄3 cup olive oil
  • 1 tbsp. roughly chopped thyme
  • 6 cloves garlic, unpeeled
  • Kosher salt and freshly ground black pepper, to taste
  • 8 oz. crème fraîche
  • 1⁄2 cup grated parmesan

Instructions

  1. Heat oven to 450°. Boil stock and dried mushrooms in a 2-qt. saucepan over medium heat; strain, reserving mushrooms, and keep warm. Melt butter in a 6-qt. saucepan over medium-high. Cook onion until golden, 6–8 minutes. Add rice; cook until lightly toasted, about 4 minutes. Add wine; cook until evaporated, about 2 minutes. Add 1⁄2 cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock, 1⁄2 cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total. Mince the reserved porcini mushrooms and add to risotto. Meanwhile, toss the fresh mushrooms, oil, thyme, garlic, salt, and pepper on a baking sheet; roast until mushrooms are browned and garlic is tender, 10–12 minutes. Peel and mash garlic. Stir in half the mushrooms, the garlic, crème fraîche, parmesan, salt, and pepper. Garnish with remaining mushrooms.
Categories
Salad

Fruit Cous Cous Salad

  • 1 butternut squash
  • 200 g mushrooms
  • flat parsley
  • 250 g cous cous
  • 1 red onion
  • 50 g soft cranberries
  • 30 g pistachios
  • 1 tsp rosemary
  • 3 tbsp olive oil
  • pepper and salt

Rub clean the butternut squash and cut in half. Then slice in thick pieces. Cut the red in thick strips. Chop the pistachio and parsley roughly. Set the oven to 200c.

Place the squash on baking paper on a tray, coat with olive oil and salt, pepper and rosemary. Bake in the oven for 30 minutes.

Make the cous cous as directed on the package.

Hear oil in a pan and cook the onions and the mushrooms for 5 minutes on high heat. Mix the mushrooms and onions, cous cous and butternut squash. Plate and then sprinkle with the parsley, cranberries and pistachios.