Having a glass of merlot while waiting for our flight to Thailand. We like this so I'm trying to remember it!

Jindalle merlot - a just right sweet merlot

Another favorite:
Fish Eye Chardonnay - for anytime

Posted by Maggie at 04:45 PM | Permalink | Comments (0) | TrackBacks (0)

My first attempt at a pie crust without mom or auntie by my side. Although I tried to pay close attention when Aunt Linda was making a pie crust recently, it seems not have "sunk in". This was one of the most, if not the most, difficult experiences I've had in the kitchen.

This was the easy part:

Thank goodness noone was home because I would have taken my many frustrations out on them due to this horrible pie crust experience. The directions below suggest rolling out the dough between 2 sheets of plastic wrap. Don't believe everything you read! Although I've never seen anyone roll out dough this way, I thought "hey, this sounds like a great idea! No rolling pin sticking to dough!" Although my logic was flawless, the ease at which I was expecting to get the dough rolled and placed in the pie tin didn't exactly happen. After rolling out the dough, the plastic wrap wouldn't release from the dough and instead made a horrible broken mess.

After screaming out loud, I threw the crust still on the plastic wrap in the fridge and grabbed the other dough disk to make attempt #2. This time, I just floured the counter and the rolling pin and slowly rolled the dough out. It broke at first, so I added a few drops of water and formed the disk again. I finally rolled the dough and folded it in half. Getting it into the pie tin wasn't as easy as I had planned. A large portion of it broke but I decided I was NOT going to start over again so I just patched it up and threw it in the fridge.
Not Pretty!

After throwing in the apple mixture and rolling out the 2nd dough (re-formed from the first disaster), it was pretty tricky pinching the 2 crusts together.

I was amazed that I was able to get the 2nd dough on top of the pie without screaming this time! I tried to flute the 2 crusts together but the top crust kept braking. I just kept repairing as I went along and eventually arrived at something that looked oddly enough like an apple pie! Success!!

Sort of... We'll have a taste test at my supper club tomorrow.

In conclusion, this pie was so much more complicated than I could ever have imagined! Apple crisps are a million times easier! It's true that there's something about the way a pie looks though... it brings me back home.

Below is a mix of 2 recipes:
http://www.taunton.com/finecooking/pages/c00119.asp
http://www.ochef.com/r126.htm

For the crust:
8 oz. (1 cup) cold unsalted butter
9 oz. (2 cups) all-purpose unbleached flour
1/4 cup sugar (I used less than this bc most recipes don't call for sugar...)
1/4 tsp. salt
1/4 cup cold water

For the filling:

2-1/2 pounds baking apples (about 6 medium), peeled, cored and sliced 1/4-inch inch thick (I used 1/2 granny smith and 1/2 golden delicious)
1 tablespoon freshly squeezed lemon juice
1/4 cup light brown sugar, packed
1/4 cup granulated sugar (I used splenda here)
1/2 to 1-1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon + 1 teaspoon cornstarch

how to make
For the crust:

Food processor method:

Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and sugar in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.

Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.

Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Divide the mixture in half and spoon each half into a plastic bag.

Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. Repeat with the second bag.

Wrap the dough with plastic wrap, flatten it into discs, and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds: one third — use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)

For the pie:

Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.

On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and 12 inches in diameter. Transfer it to the pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix. Allow the apples to macerate at room temperature for minimum of 30 minutes and a maximum of 3 hours.

Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.

In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.

Pour the syrup over the apples, tossing gently. (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.)

Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut the circle.

Transfer the apple mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to keep the crust from shrinking.

Preheat the oven to 325°F (220°C) at least 20 minutes before baking. Set an oven rack at the lowest level any place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices.

Set the pie directly on the foil-topped baking stone and bake for 1.5-2 hrs or until the juices bubble through the slashes and the apples feel tender but not mushy when a cake tester or small sharp knife is inserted through a slash.

Posted by Maggie at 11:24 PM | Permalink | Comments (0) | TrackBacks (0)

A weekend in Buffalo to hang out with mom. On the agenda: baking bread and taking good notes this time. I had fun quizzing mom about everything. Will I be able to recreate this in my NYC apartment? This remains to be seen...

Poolish:
3 c. Water
3 c. Wheat Flour
¼ tsp. active dry yeast (1/2 packet)

Mix water, flour and yeast and let it stand in a bowl overnight (12 hrs)

Starter:
6 c. lukewarm water
2 c. Wheat Flour
4 c. Wheat Flour

Add the water to the poolish and stir to dissolve. Add the 2 cups of wheat flour and stir in the same direction. Add another 4 cups wheat flour and stir in the same direction until smooth. Stir for 1 minute longer. Now it’s a sponge!

Cover the bowl containing the sponge with plastic wrap and set aside to ferment for 8-18 hours.

1 c. Ground Flax Seed
1 c. Wheat Germ
4 tbsp. Honey
3 tbsp. Salt
1 lb. Harvest Grain Blend (King Arthur)
5 c. Bread Flour (approximately)

Add above ingredients. It will be difficult to stir but still sticky. Roll it out onto about 1 c. flour. Knead for 10 mins and add flour as necessary. Use this test: If you poke the dough before kneading, nothing happens but after you’ve been kneading for 10 mins, the poke will spring back. Don’t knead too much flour in or the bread will be dry. Place the dough in an oil-sprayed bowl and cover with a dish towel. Place it somewhere warm (mom puts it next to the wood-burning stove) until it doubles in size (approximately 2 hrs).

When doubled, punch it down and roll it out onto a floured surface (you can let it rise a 2nd time if you’d like but we didn’t this time). Cut the dough into loaves (ours made 7), form them by folding under the edges as many times as it takes to make an even loaf which is smooth on top- the underside doesn’t matter. Place the loaves in loaf pans, cover with a dish towel in a warm place, and let rise until doubled (about 2 hrs).

Preheat the oven to 400 degrees, put bread in and turn the oven down to 350 degrees and bake for 30 mins. Don’t put in more than 4 pans because mom said she’s tried more and it didn’t turn out well.

Posted by Maggie at 10:24 PM | Permalink | Comments (0) | TrackBacks (0)

I picked up some broccoli rabe at the market and decided to make this - I followed a recipezaar recipe but made some deviations. Was pretty good.

2 bunches broccoli rabe, stalks trimmed and quartered crosswise
12 ounces dried orecchiette - I used spaghetti
3 tablespoons qood quality olive oil
1 lb spicy bulk sausage - I used veggie breakfast sausage
3 garlic cloves, minced
1/8-1/4 teaspoon dried crushed red pepper flakes
1/4 cup freshly grated parmesan cheese
1/2 teaspoon fresh ground pepper

Bring a large pot of salted water to boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, and reserve all the cooking liquid. Set the broccoli rabe aside.
Cook the orecchiette in the same pot of boiling water until tender but still firm about 8 minutes, stir occasionally. Drain reserving 1 cup of the cooking liquid.
In a large skillet, heat the oil over medium heat.
Add the sausage and cook breaking up with a spoon until the sausage is brown and juices form, about 8 minutes.
Add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat.
Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten.
Stir in the parmesan cheese, salt to taste, and pepper into the pasta mixture. Serve immediately or at room temperature.

Posted by Maggie at 09:34 PM | Permalink | Comments (0) | TrackBacks (0)

I had an abundance of onions from Mom and Ken's farm so I made this soup tonight. I used olive oil instead of butter and less than 1/4 c. I also used 1/2 beef broth and 1/2 chicken stock. This was our appetizer to some of Sebnem's Kufte and it was a glorious meal!

Found the below recipe on recipezaar #7751

1/4 cup butter
4 cups cooking onion, sliced
1 teaspoon sugar
1 tablespoon all-purpose flour
1 cup dry white wine
4 cups beef broth
1/4 teaspoon pepper
6 slices day-old French bread
2 cups swiss cheese, Grated
1/2 cup parmesan cheese, Grated
paprika

In large Dutch oven over medium heat, melt butter.
Add onions and sugar.
Cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored.
Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN.
Stir in flour until well blended.
Gradually add wine; cook, stirring constantly, until mixture boils and thickens.
Stir in beef broth and pepper; bring to boil.
Reduce heat to low.
Cover and simmer 15 minutes.
Ladle soup into 6, 1-1/2 cup oven proof bowls.
Top each with bread slice; sprinkle with swiss cheese and parmesan cheeses and paprika.
Place bowls on jelly roll pan.
Broil until cheese melts and bubbles.

Posted by Maggie at 11:40 PM | Permalink | Comments (0) | TrackBacks (0)