Thursday, July 29, 2010

Peach Pie






This is a very buttery dough, not suitable for an elaborate edge:

3 C. AP flour
12 oz. cold, unsalted butter
¼ C. sugar
1 t. salt
¼ C. ice water

Crumb together the the dry ingredients with the butter until the mixture resembles wet sand. “Glue” the dough together with the ice water. Do Not Over-Work. Refrigerate for at least one hour, not more than 3 days, tightly wrapped.

Filling:
3 lb. peaches, peeled and cut into quarters
2 oz. butter
½ C. brown sugar
1 T. vanilla extract
1/8 t. nutmeg
½ t. salt
3 T. quick cook tapioca

In a small sauce pan, melt butter. Add brown sugar and vanilla and melt together (about 2 minutes). Add to the prepared peaches. Stir together with tapioca, nutmeg, and salt.

Roll out half of the dough and line a deep-dish, 10 inch pie dish. Fill with peach mixture. Roll the other piece of dough and carefully fold in half (use your bench scraper). Unfold onto peaches. Press the dough together at the edge of the pie dish. Cut a few vents in the dough. Brush with milk or cream, then sprinkle with sugar. Bake at 400 for 20 minutes, then turn the oven down to 350 for 60 more minutes. Serve with vanilla ice cream.

NOTE #1: When learning how to roll dough out successfully, don’t make the mistake of re-rolling the dough if it starts to fall apart. Simply puzzle piece the dough together on top of the filling. Brush cream over cracked dough followed by sugar. You will be amazed at how good the pie will look.

NOTE #2: This pie will do some serious dripping in your oven. Be sure to bake on a foil lined baking sheet.

Saturday, July 17, 2010

Integrating Whole Grains Into Your Diet/ Recipes from My Class

Cooking Grains

Quinoa-1 part quinoa to 1 ½ parts water
Soak quinoa for 15 minutes. Drain and simmer in salted water for 20-25 minutes.

Farro-1 part farro to 3 parts water
Soak farro for one hour. Drain and simmer in salted water for 40-50 minutes.

Wheat Berries-1 part berries to 3 parts water
Simmer in salted water for 30-45 minutes.

Barley-1 part barley to 3 parts water.
Hulled, simmer in salted water for 1 ½ hours.
Pearl, (soak for one hour) simmer in salted water for 30-45 minutes.

Brown Rice-1 part rice to 4 parts water
Simmer rice in salted water for 40-50 minutes.

Quinoa with Cherries and Almonds



1 1/2 C. quinoa
2 1/4 C. water
Soak quinoa in water for about fifteen minutes. Remove
soaking waterand add 2 1/4 C. water and 1 t. salt to quinoa.
Simmer on low for25-30 minutes. Cover and let rest for
about ten minutes. Spoon into a bowl.
Toss with the following ingredients:

1 red onion, diced and sauteed (mix 1 T. curry powder in after sauteed)
1/4 C. olive oil
2 T. balsamic vinegar
1/2 C. dried cherries
3/4 C. toasted slivered almonds
zest and juice of one orange
1 t. salt

Greek wheat berry salad with grilled shrimp



2 C. cooked wheat berries

Dressing:
1/2 c. olive oil
¼ C. lemon juice
1 t. oregano
1 t. salt
½ t. pepper

Combine wheat berries with dressing.

Grilled Shrimp:
1 lb. shrimp, peeled and de-veined
2 T. olive oil
1 clove garlic
1 t. thyme
zest & juice of 1 lemon
1 t. salt

Blend together the oil, garlic, thyme, lemon & salt. Marinate shrimp for 30 minutes. Grill shrimp for about 3-4 minutes. Cool to room temperature.


4 oz. feta cheese, crumbled
1 green pepper, cut into juliennes
2 tomatoes, cut into wedges
2 cucumbers, in ¼ in. slices
1 head romaine, cut into 1-inch pieces
1 green onion, thinly sliced
½ calamata olives, pitted


To serve, put lettuce then wheat berries on a platter. Arrange the peppers, tomatoes, onion & olives followed by the shrimp and feta cheese.

Barley, Heirloom Tomato, Corn and Basil Salad with Mozzarella

Dressing:
3 cloves garlic, sliced thinly length-wise
½ t. pepper flakes
½ c. olive oil
2 T. red wine vinegar
½ t. salt

Heat a medium sauté pan for 30 seconds. Add olive oil, and then immediately add garlic & pepper. Cook one minute. Add vinegar and salt. Cool.

2 C. cooked barley (see integrating grains post)
1 bunch basil, leaves only (roughly chopped)
4 ears of corn, shucked
2 large or 4 medium heirloom tomatoes, cut into wedges
8 oz. bite size mini fresh milk mozzarella cheese balls.

Grill or blanch and shock corn. Cut corn off cob. Combine all ingredients and toss with dressing.

Orange Scented Quinoa With Grilled Summer Vegetables



½ C. slivered almonds, toasted
1 T. orange zest
1/3 C. currants, dried cranberries, or dried cherries
¼ C. olive oil
3 T. lemon juice
1 onion diced and sauteed until soft
1 t. turmeric
1/2 t. cinnamon
1/2 t. cumin
salt & pepper to taste
2 C. cooked quinoa (see integrating grains post)

Combine all ingredients.

Grilled Summer Vegetables:
Summer squash
Peppers
Corn
Eggplant
Red onion

Toss the vegetables with olive oil, salt, and pepper. Grill and cool.

Farro With Slow Roasted Figs, Goat Cheese and Spicy Pecans



Figs:

Basket fresh figs, cut in half length-wise
1/3 C. balsamic vinegar or sherry wine vinegar plus 2T. honey
2 T. olive oil
¼ C. honey
about 6 sprigs of thyme (opt.)

Gently toss figs with vinegar, oil, and honey in an oven-proof dish. Bake at 300 for 45 minutes. Cool to room temperature.




4 oz. goat cheese

2 C. cooked farro (see integrating grains post)

Dressing:
1 shallot, minced
1/3 C. sherry wine vinegar
1/2 C. olive oil
salt and pepper

Spicy Pecans:

1 T. olive oil
1 C. toasted pecans
1 t. cayenne pepper
1 sprig of rosemary
½ t. salt

Heat olive oil in sauté pan. Add pecans, cayenne, rosemary and salt. Toss and cool.

To Assemble Salad:

Toss farro with dressing. Garnish with figs, goat cheese, and pecans.