Family recipes so that I can access them from anywhere. Want a family recipe? Just ask.
If you want a comprehensive list, go to index. Saturday, February 26, 2011
Thursday, November 22, 2018
Pear Cranberry Slab Pie
Adapted from: Martha Stewart Living, November 2013
TOTAL TIME PREP SERVINGS
1.9 cups flour, plus more for rolling 3/4 teaspoons coarse salt 3/4 teaspoons granulated sugar
1/2 cup ice water, plus more if needed 1 1/2 sticks cold unsalted butter, cut into small pieces
3/4 cups pecan halves, toasted and chopped (about 3/4 cup) 1/2 cup old-fashioned rolled oats 3/4 cups all-purpose flour
1 stick unsalted butter, soft 3/4 tsp salt
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 lb firm Anjou pears about 5 peeled , cored cut into 1 cm wedges 2 tsp lemon juice Unfortunately, I had no 1/2 vanilla bean so vanilla extract will have to do.
1/8 cup flour
1/2 cup sugar. I will probably mix brown with white
3/4 tsp cinnamon
1/4 tsp salt
I made the dough by hand.
Place flour, salt, and sugar to combine.
Cut in butter until mixture resembles coarse meal with some blueberry-size clumps.
Add ice water and mix until just incorporated.
Squeeze a small amount of dough to make sure it holds together.
If dough is too dry, add more ice water, 1 tablespoon at a time.
Turn out dough onto a piece of plastic wrap.
Bring edges of wrap together to gather dough and form into a flat rectangle. Refrigerate at least 1 hour and up to 2 days.
Let dough stand at room temperature until pliable, then roll out to a 11-by-9 inch rectangle on a lightly floured surface.
Fit into a 8-by-9-inch rimmed baking sheet, tucking overhang under all around pan.
Refrigerate at least 1 hour and up to 8 hours.
2. Crumble topping:
Stir together pecans, flour, oats, and salt.
Beat together butter and sugars until creamy.
Add pecan mixture and work mixture with your fingers until it forms clumps. Refrigerate until ready to use or up to 1 week.
Preheat oven to 400 degrees.
Combine pears, lemon juice, and vanilla-bean seeds.
Stir in sugar, flour, salt, and cinnamon.
Spread mixture evenly in crust; top with cranberries.
4. Crumble large clumps of topping evenly over filling.
Bake pie until crumble is golden brown (check after about 20 minutes and tent with foil if browning too quickly) and filling is bubbling, about 1 hour.
Let cool on a wire rack at least 1 hour before cutting into squares.
Pie can be made 1 day ahead and stored at room temperature.
2 ounces queso fresco or feta cheese (optional), crumbled
1 handful cilantro leaves, chopped (I forgot this, but it would have been GREAT)
1 lime, sliced into small wedges (more forgetfulness, :(, what is to become of me.)
Prep work: Preheat the oven to 475 degrees Fahrenheit. Stack the tortillas and slice them into ½-inch-wide, 2-inch-long strips. Remove the seeds and membranes from the jalapeno (and poblano, if using) and chop the peppers. Wash your hands. Pit, peel, and medium dice the avocado, then squeeze some lime juice over the avocado to prevent browning.
(I skipped this whole step.)Bake the tortillas: Coat a baking sheet with a thin layer of oil. Toss the tortilla strips in the oil to coat and arrange the strips in a single layer. Bake 6 to 8 minutes, or until golden brown. While the strips are hot, season them with salt.
(Skipped this too since I used poblano)Toast the chili pepper: Place the dried chili pepper onto a baking sheet and bake for about 1 minute, or until the pepper is warmed through. When cool enough to handle, cut the pepper open and remove the seeds. (Wash your hands afterward and avoid touching your eyes!)
Make the soup: In a large pot. Heat olive oil on medium until hot. Add the onion first until a little sweaty, then add garlic, jalapeno and poblano peppers . Cook 4 to 5 minutes, or until softened, stirring occasionally.
Stir in the cumin, then the canned tomatoes and vegetable stock. Simmer for about 3 minutes,
then add the hominy, black beans and the seeded chili pepper.
Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.
Serve the soup:(This is my favorite part. This could be a great option for a party. People could stack their plates with whatever they like.) First, discard the dried chili pepper. Place some of the avocado, radishes, tortilla strips, and queso fresco (or feta) at the bottom of 2 to 4 bowls. Divide the soup between the bowls. Top the soup with the remaining avocado, radishes, tortilla strips, and queso fresco (or feta). Garnish with some cilantro Serve with lime wedges and hot sauce.
4stalks celery- my celery was frozen, don't ask me why.
28 oz.candiced tomatoes
1/2lb.frozen cauliflower florets, I used fresh
6cupsvegetable broth, today I used 4 cups Swanson vegetaqble broth and 2 cups of my home made broth
Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery, then add to the pot and sauté for 2-3 minutes more.
Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook for 1-2 more minutes.
Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed. I am going to add the cauliflower 20 min before we eat.
Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.
3/4 cup shredded Italian-blend cheese or the cheese of your choice
1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes. I used homegrown tomato. I was worried it would be too juicy, but no worries there.
3 to 6 cloves garlic, peeled and minced
1/3 cup chopped fresh basil
To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.
Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size.
Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.
Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.
Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
Start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end. I used a paring knife but original recipe suggested using kitchen shears.
Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal.
Cover and let rise in a warm place until double, 45 to 60 minutes.
While the loaf is rising, preheat the oven to 350°F.
Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning. Don't understand this. Our bread didn't brown at all.
Remove the bread from the oven, and transfer it to a rack to cool. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage. However, you probably will not have any left. We didn't
Substitute all-purpose flour 1:1 for the bread flour in the recipe. Reduce the water to 1/4 cup. Maybe introduce some wholewheat flour as well.
Chop your basil with kitchen shears, just as you do the sun-dried tomatoes. (I used a living Basil so I hope I will have more tastiness from the plant as well. Maybe would make this again soon.)
Currently, I am Program Chair for Disability Support Programs and Services for San Diego Continuing Education. I have several blogs that I have tried to work on. The one I use the most is the recipe blog. The second is my garden.
Right now my goal is to create a learning strategies blog and add to it every day until I can think of no more strategies. This will be a great test of my stick-to-it-ness. Not my greatest suit.