Butter makes it so much better! I halve this for a single crust. To bake unfilled crust, prick with a fork, cover with circle of foil or waxed paper and pie weights. Bake at 210-220C (420F) for 10 minutes. Remove weights and paper, return to oven for 4-5 minutes.
Double Crust Pie
12T very cold butter(1 1/2 sticks)
3cups flour
1 teas salt
1/3 cup shortening
6-8 Tbsp ice water
Pulse dry in food processor, Add butter and shortening, pulse 8-10 times, till size of peas. With machine running, add ice water till it forms a ball. wrap and chill.
Make a butter crust: 1 1/4 cups flour, 1/4 teaspoon salt, 1/2 cup butter (1 stick), 1/4cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll into 9″circle, fit ito fluted quiche dish,
Saute 1/4 onion thinly-sliced, 1 clove of garlic, minced. Stir in 2 slices chopped bacon. Add bite-sized cooked broccoli, 1cup shredded cheese. Fresh mushrooms, if desired. Spread in the crust.
Beat 2 lrg eggs, 1/2 cup heavy cream, 1/3cup milk, salt and pepper, Pour into the crust, top with additional cheese. Bake at 190 °C (375°F) for 35-40minutes, til set. Serve warm.
Today I used a frozen pie crust. Also, I usually partially bake the unfilled crust with pie weights, then fill and bake, though this isn’t necessary.
Experiment with using other vegetables, such as thinky-sliced kabocha squash, spinach or other greens!
Everyone loved it, especially the crispy crust! It is much easier than making pie crust. Just beat the first 3 ingredients together on the mixer, roll out or pat into a tart pan with removable bottom, spread waxed paper and pie weights inside. Bake at170C (325F) 18-22minutes, removing paper and weights for the last 5 minutes, In a lrg bowl, beat cream cheese, sugar, eggs, lemon zest, lemon juice and corn starch until blended, pour into crust and bake for 18-22 minutes, till set. Cool on wire rack. It calls for a 11″ pan, but mine is only 9.5 so I cut the amts slightly. Here is the original recipe.
Everyone loves this spicy Cajun dish! You can vary the ingredients as you like, using scallops, shellfish of other kinds of sausage. The original calls for Andouille (an-doo-wee) sausage, but that’s not available where I am, so I use chorizo which adds to the spice. but if you don’t have that either, you can use a little more cayenne pepper! ( Go easy on cayenne if you’ve never used it, it’s very hot!)
Seafood Gumbo
Saute:
1 chicken breast, cut up , seasoned with salt / pepper,
3-4 chorizo, cut in bite-sized bits
Remove from pan and add 2 Tbsp oil. Saute:
1 clove garlic, minced
1 small onion, minced
1 stalk celery, minced
2 small ( Japanese) green peppers, minced ( or 1/2 regular green pepper.minced)
When slightly translucent, add
4 Tbsp flour
1 teas ~cumin (powder)
1/4~1/2 teas cayenne pepper
1/2~1 teaspoon salt, dash of pepper
Stir well and then add
1 (400g) can of tomatoes
500-600 cc water ( 2 cups) +2 consomme cubes, chopped up (or chicken stock)
Chicken and chorizo ( see above)
Simmer for 10 minutes or so on low, till thickened. Before serving stir in shrimp and okra till cooked. Serve with hot rice, Garnish with pwd paprika, chopped parsley of cilantro!
This is a delicious vegan dish! Very colorful and a popular side dish!
How to cook quinoa:
1/2 cup uncooked quinoa + 1 cup water
Bring water to a boil. Add quinoa and simmer over med-low heat covered until liquid is gone, about 15 minutes. Let stand covered until cool.
Quinoa Salad
1/2 red onion, chopped finely
1 stalk of celery, ”
1/2 red paprika (sweet bell pepper). chopped finely
1 Japanese cucumber ( English cuke) finely chopped
1 cup garbanzo beans ( chickpeas)
parsley, chopped ( if available)
Cooked quinoa as above, about 1~1 .5 cups
Dressing
juice of 1 lemon (or more)
1 Tbsp red wine vinegar ( or use Japanese vinegar + 1 teas Balsamic)
1/4 cup olive oil
salt and pepper to taste
Combine veggies and quinoa. Mix hte dressing and stir into the salad. Put in covered container and chill for an hour or more. Keeps in refrigerator for 1 week. (Add chopped tomato if desired)
This is my favorite recipe for pizza after trying many. I use a scale to weigh my ingredients, so it is in grams. One cup of flour is about 120 grams. This makes two large pizzas so you can cut it in half if you like.
Substitute part whole wheat flour if you like. I always half-bake the crust ahead of time, a so I can be with my guests! You can put the toppings on an hour before. Then just pop it in the oven when you want to eat!
Pizza Dough (13 inch pizzas)
360 g bread flour
40 g all-purpose flour
1 teas salt (8g)
7 g dry yeast
20-30g sugar
4 teas. powdered skim milk (optional)
20 g shortening (margarine)
240 g (cc)water
Knead well for about 10 minutes. Let rise 30 minutes. Divide in half. Cover and let rest 10 minutes.
Roll out or pat into pizza trays. Prick with a fork. Brush with olive oil and add dry herbs if desired.
Bake at 190° C ( 375°F) for 10-12 minutes. This will stop the dough from rising and can be done ahead.
Top with pizza sauce, pepperoni, mushrooms and cheese or any toppings you like. Bake till bubbly and slightly browned at 190° C(375°F)
TO DOUBLE THE PLEASURE OF COOKING, IT MUST BE SHARED
We enjoyed making Shepherd’s Pie in Philly! My grandson loves to cook!
Here’s our recipe:
Shepherd’s Pie
1 clove garlic, chopped finely
1/2 onion, diced
1 lb. ground beef ( or more if you like)
2 Tbsp flour
salt, pepper
1 cup beef broth ( I use 2 beef bouillon cubes and 1 cup hot water)
1-2 Tbsp Worcestershire sauce
1 Tbsp sherry (optional)
5-6 medium- size potatoes, boil and mash with 3 T butter and 1/2~1 cup milk (add salt if desired)
1 carrot, diced and boiled
1/2 cup green peas
1 half cup canned corn
Shredded cheese (optional but good!!)
Saute garlic and onion, add beef, cook until browned. Stir in flour. Add beef broth and Worcestershire sauce. Stir as it thickens. Pour into a casserole (lightly oiled??) Sprinkle on carrots, peas and corn. Top with mashed potatoes. I like to cover it with shredded cheese. Bake at 375 F for 30-40 minutes.
Baba's Kitchen 