This is my 500th blog post!
I love to make this type of pie. It’s great for small dinner parties and it bakes in half the time of a regular pie. The freeform crust gives it a nice earthy, homemade look.
For the crust
- 2 ¼ C flour
- 1 t. salt
- 2 sticks of cold unsalted butter (minus 1 Tablespoon)
- 1 T. canola oil
- ¼ C. ice water
For the filling:
- 5 small-medium green apples, I used Gravenstein
- 1/4 C. dark brown sugar
- 1/4 C. flour
- 1/2 t. salt
- 1/2 t. grated nutmeg
- 1 t. cinnamon
- 2 T. butter, cut into chunks
- sugar for sprinkling
In the food processor, pulse together the flour and salt. Add the butter in small chunks and the oil and pulse until it looks like crumbs with some pea sized lumps of butter. With the machine running, add most of the water and check the dough by pinching it with your fingers. If it is still crumbly, add a little more water. If it holds together well, wrap it in plastic and chill it for at least two hours. This is enough dough for a two crust pie so you could make two freeform pies or freeze half of the dough for another use.
Peel the apples and slice them thinly. Place the apple slices in a large bowl with the brown sugar, flour, salt and spices and toss to coat. Roll half of the dough into a rough circle, about 12 inches wide. Place the dough circle onto the center of a baking sheet. Pour the apple mixture onto the dough, keeping most of the apples in the center of the circle. Fold the edges of the dough up and over the apples leaving the center open. Dot the top with butter. Sprinkle a little sugar over the crust to give it some sparkle and texture.
Bake at 400 degrees for about 25 minutes or until the juices are bubbling and bursting slowly. If the juices are bubbling rapidly the pie isn’t quite finished. A slow bursting bubble indicates that the juices and the sugar have cooked enough to form a sort of thick syrup. In other words, your pie won’t ooze all over when you cut into it.
Posted in Dessert, Holidays and Special Occasions
Tagged apple pie, apples, butter, cinnamon, crust, easy, fall, flour, freeform, galette, gravenstein, homemade, nutmeg, pastry, pate brisee, pie, quick, rustic, seasonal
The women in my family have been making a wonderful tomato tart for as long as I can remember. It has a biscuit crust, a fragrant tomato-basil filling, and a creamy, tangy cheesy topping. This is my updated version which takes much less time and tastes just as great.
- 1 rectangle of prepared puff pastry, defrosted (I used Pepperidge Farm)
- 5-6 medium tomatoes, I used San Marzanos
- salt and pepper
- 1 large handful of fresh basil leaves
- 1/2 C. grated Swiss cheese
- 1/2 C. grated Cheddar cheese
- 1/2 C. mayonnaise
- 1 T. minced fresh basil
Defrost the puff pastry on the countertop and roll it so it’s a little thinner and larger. Lay it on a rimmed baking sheet. Slice the tomatoes into 1/4 inch slices and arrange them in the center of the puff pastry sheet. Place the basil leaves in between the tomatoes at regular intervals. Fold the edges of the pastry up and over the tomatoes. Sprinkle with coarse salt and pepper.
In a bowl, combine the cheeses, mayonnaise, and minced basil. Spread the cheese mixture over the top of the tomatoes. Bake at 400 degrees for about 25 minutes, or until the cheese is melted and beginning to bubble, and the pastry is golden brown. Let cool for about ten minutes before cutting.
We are so happy to welcome Portland Fish Market to our neighborhood! I’ve been in several times over the last few weeks and I am so thrilled with the quality and variety. The clams! So so good. You MUST have lots of crusty bread for soaking up the buttery, garlicky broth.
- 4 T. butter
- 1 T. olive oil
- 2 shallots, sliced thinly
- 4 small tomatoes, chopped- about 1 1/2 C.
- 1/2-1 t. red pepper flakes. (buy some new, please ditch that 2 year old bottle)
- 3 garlic cloves, minced
- 3 C. fish stock or light chicken stock, low sodium
- 2 C. white wine
- 1/2 lb. salmon or other dense fish such as halibut or sturgeon, cut into large bite sized pieces
- 1/2 lb. large shrimp, tail on, peeled and deveined
- 2 lb. clams
- 1 lb. mussels
- salt and pepper to taste
- pesto and parsley for garnish, optional
- 2 C. small pasta, such as ditalini or mini shells, cooked and drained
- crusty bread for serving
If it’s not cooked already, start by cooking the pasta according to the package directions, draining it and setting it aside. Heat the butter and oil in a large Dutch oven or stock pot over medium heat. Add the shallots, and cook for about three minutes. Add the tomatoes, garlic, and red pepper flakes. Cook until the tomatoes give off their juice and everything is nice and bubbly and sizzling. Pour in the stock and wine and bring to a simmer. Gently drop the fish into the simmering liquid and cover. After two minutes, add the clams and mussels, and cover. After about three minutes, add the shrimp and cover. The shrimp will take only a minute or two to turn from gray to pink. To serve, divide the cooked pasta among 4-6 serving bowls. Distribute the fish and shellfish among the bowls, and ladle lots of the broth over the top. Top with a little dollop of pesto or some fresh, chopped parsley. Serve immediately.
Posted in Italian, Quick Dinners, Seafood
Tagged broth, clams, easy, fast, fish, italian, mussels, portland fish market, quick, seafood stew, shellfish, shrimp, sicilian, soup