Archive for September, 2011

Apple Pie

apple-pie

Filling
6 cups thinly sliced apples, approximately
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons minute tapioca (or flour)
1/2 teaspoon cinnamon
1/2 cup dried fruit or nuts

Pie dough for a double crust
2 cups AP flour
10 tablespoons butter, shortening, or a combination of the two
6-7 tablespoons cold water

Bake at 375°F on a sheet pan for 50-60 minutes

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September 29, 2011 at 6:09 pm Leave a comment

Merguez Boulettes

 

merguez

 

Merguez are spicy mutton/lamb or beef-based fresh sausages in North African cuisine that has a distinctive red hue, from all the chili. It’s very popular in France, Israel, the Middle East, and northern Europe. I absolutely love merguez sausages, but unfortunately I haven’t had much luck finding it locally. Since I’m not terribly motivated to attempt sausage making, I decided to alter the form but keep the flavors.

The green flecks pictured is chopped spinach that was leftover, so I threw it in.

1/2 pound ground lamb (or beef)
1 tablespoon prepared harissa (I’ve used sambal or siracha)
3 cloves garlic, grated
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
pinch ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground fennel seed
1 tablespoon oil
1/4 cup plain yogurt
salt and pepper to taste

Preheat oven to 400°F

Form mixture into golf ball size meatballs
place on a foil covered baking sheet

Bake for 15-20 minutes

This recipe can easily be doubled.

September 28, 2011 at 9:09 pm Leave a comment

Naan – A small batch

1/2 cup water
2 cups flour (I use half AP half whole wheat) plus extra for kneading
1 teaspoon yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons clarified butter (ghee)
1/4 cup plain yogurt

Mix warm water, yeast, and sugar until the yeast is dissolved
add salt, yogurt, and ghee and mix well
add flour a half cup at a time (I take precaution here and add the flour slowly since I want a very tender dough and don’t wish to add too much flour)
when desired texture is achieved, knead for 5 minutes
place in a greased bowl covered and allow the dough to rise for 1 hour

Punch the dough down
shape into a ball
divide into 8 equal pieces
roll each piece into thin rounds

Cook each naan in a dry, screaming-hot pan or griddle for 1 minute on each side. (I use a timer for this, so I don’t get distracted.)

Serve hot or freeze for later use, reheating in the oven or toaster oven as wanted.

September 27, 2011 at 3:38 pm Leave a comment

Bubbeleh – A small batch

IMG_20160817_122349

A Yiddish term of endearment used by an adult for a child. Or, a pancake that is often compared to a German pancake or the Dutch Baby, but quite different in my opinion.

1 egg, separated
pinch of salt
2 tablespoons matzo meal
2 tablespoons water
small splash vanilla
small splash lemon juice
1 teaspoon sugar for dusting
oil or butter for sautéing

Beat egg white until stiff peaks are formed, set aside

In another bowl, whisk together yolk, water, lemon juice, and salt
add matzo meal slowly until completely combined
fold in beaten egg whites

Add batter to hot buttered pan, gently spread to make even layer
cook until underside is golden, about 3 to 4 minutes over medium heat
flip and cook until second side is golden, 2 to 3 minutes

Slide pancake onto serving plate and sprinkle evenly with sugar
cut into wedges and serve warm

September 22, 2011 at 2:13 pm Leave a comment

Homemade ‘Bisquick’

A friend commented that it’s probably cheaper to buy it on sale from the grocery store. I agree, but I thought I’d give it a try with ingredients from my pantry.

5 cups flour
1/4 cup baking powder
1 cup dry milk powder or dry buttermilk powder
2 tablespoons sugar
1 teaspoon salt
3/4 cup shortening, butter, or margarine

Mix together flour, baking powder, sugar, milk powder, and salt
cut in butter until mixture is crumbly
store in the freezer in an airtight container

For biscuits
Mix together 1/3 cup of water for every 1 cup of mix
form dough into a disk approximately 1/2 inch thick (use extra flour if dough is wet)
cut or form into biscuits and place on baking sheet
Bake at 450ºF for 10-12 minutes

For pancakes
1 cup of mix
3/4 cup water
1 egg

For muffins*
2 1/2 cups homemade ‘Bisquick’
1 egg
1 cup water
1 cup jam

Grease muffin tins and fill 2/3 full
bake at 400ºF for 20 minutes

Makes 12 muffins

*Note: I haven’t tried these yet, but I will very soon.

September 21, 2011 at 10:31 am Leave a comment


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#persimmons are plentiful this time of year. 'What to do with them?' is always the question. I'm considering apple & persimmon #handpies a #smallbatch #audreycancook It's going to be a #smallbatch #thanksgiving this year. #audreycancook #indigo dyed #shibori pillows
#audreycancook Another #leftover creation, skillet #appletart, a #smallbatch #audreycancook Skillet chicken #enchiladas a #smallbatch.  A great recipe for clearing out the fridge. On the blog soon. #audreycancook I've been working on a recipe for #icecream made without a machine. They're all over the web. I'm still not convinced, it's overly sweet and the texture is like frozen mousse. #audreycancook