Flaky Pie Pastry

Pie crimped and ready to freeze

Makes 1 double crust pie or 9" & 6" shell


Ingredients   


2 1/2 cups flour 
1 tsp fine sea salt
1 tbsp organic cane sugar
1 cup unsalted organic butter
1/4-1/2 cup ice water

mix resembles pea's

Cut butter into small cubes, in food processor add flour, butter, salt and sugar. Process until mixture resembles small pea's. Then slowly pulse adding the ice water a little at a time until dough comes together. Remove pastry from the processor and wrap in cling film and place in fridge to rest for minimum of 1 hr.

Remove pastry from the fridge and let stand 10 min to help soften the dough. To roll out lightly dust with flour then roll out to 1/8" try to make it all even rolling out from the center out to the edges.

Now place pastry over the pie dish and trim leave 1" of pastry over the edge to be able to tuck it under and crimp. * see images below

Once pastry is nicely crimped place in freezer to set for 20min to set.  * if you are making a double crust pie like an apple pie  fill the pie before you trim it then brush with egg wash and place top on then trim pastry to 1" over hang and follow the same directions for crimping and freezer to set.

For a Quiche or other Pie like banana cream or pumpkin  you must par bake the crust so.... Line tart shell with foil and fill with pie weights. Bake at 425F  at 25- 30 min check under the foil if crust is lightly browned bake with out foil until cooked through about 5-6 minutes. 
          

Potato Gratin

Serves 5-6

4# yukon gold potatoes

1 lt heavy cream

1 cup grated gruyer

salt & black pepper

thyme

Butter a baking dish with 3 tbsp of soft butter mixed with 1 clove of minced garlic- set aside

Slice potatoes to 1/4" thick * use a knife or mandoline, heat cream in large pot with thyme then add in sliced potatoes. Cook on low heat until cream is thick and potatoes are slightly cooked. Make sure you stir often so the potatoes don't stick to the bottom. Then transfer potatoes and cream mix to the prepared pan cover with grated cheese and bake at 357F for 25 min then turn oven up to 425F for 40min- 1 hr depending on how long the potatoes take to cook. The gratin is done when its nicely browned on top and the potatoes are soft when checked with a tooth pick * make sure you check it in the center

Cream is now thick

Gratin with cheese added

Enjoy!!

Gratin is done

Turkey Bolognese with Spaghetti Squash

Turkey Bolognese             Serves  4


1# ground turkey dark meat
1 medium yellow onion- small dice
2 bay leaves
1 tsp dry oregano
2 garlic cloves- minced
2 cans san marzano tomato- pureed
extra virgin olive oil
1 cup white or red wine
1 small bunch tuscan kale leaves

In large saute pan heat olive oil on med- high heat saute turkey meat until nicely browned. Then turn down heat to med- low add garlic, herbs and onion cook a further 10 min on low. Then add wine degalze pan and reduce wine by half. Next add the pureed tomatoes and cook for 30 min on low heat with sauce simmering adjust seasoning with sea salt and black pepper. Add kale leaves and cook a further 5 minutes then serve over roasted spaghetti squash, any pasta or both

Finished sauce

Spaghetti Squash     

1 large spaghetti squash- cut in half

crushed red chilies

parmesan grated

extra virgin olive oil

thyme garlic cloves- crushed
sea salt & black pepper



Place squash cut side up and drizzle with olive oil add thyme, garlic, salt and pepper. Bake at 375F until soft, about 30-45 min. Turn over half way through cooking to help steam the inside a little. Once the squash is soft remove from the oven allow to cool slightly. Hold with a towel to prevent from
burning your hand and remove the pulp with a fork

Place squash into bowl toss with olive oil, parmesan, salt, pepper and crushed red chilies.

Enjoy!!

   

The Perfect Omelet

Ingredients

 Ingredients                     Serves 3


6 farm fresh eggs- lightly beaten
1 tbsp chopped chives
2 tbsp comte cheese- small dice * sub any cheese
2 tbsp ham- small dice* sub any meat
2 tbsp leeks- white part only sliced
fine sea salt & fresh cracked black pepper
3 tbsp unsalted butter

In medium bowl lightly beat eggs with a fork then add salt, pepper and chives.

Step 1

In omelete pan heat 1 tbsp butter and add 1/3 of  the leek
saute 1 min until cooked

                                                           Step 2

Now add 1/3 of the ham

Step 3

Then add 1/3 of the egg mixture

 Step 4
                    

Stir the eggs to help cook them
evenly

                                                                Step 5

Once the eggs are almost cooked and
look like soft scrambles eggs form the edges
to make it perfectly round
Now let eggs cook 1/2-1 min to create a firm bottom


  

                                                                            Step 7

Carefully lift side of omelet  

Step 6                                                                                                                                                                                                                                  

Add 1/3 of the cheese      

Step 8

Now gently fold egg over itself to the middle of the pan

         Step 9                      
  

Now carefully tip omelet over on to the plate
folding the omelet over itself

                                                        Step 10

Omelet is now folded with 2 edges under it

   

The Perfect Omelet

Enjoy!!

Whipped Marscapone

Ingredients        Serves 4-5

1 cup marscapone
1/2 cup heavy cream
1 vanilla bean- split and seeds scraped out
1 tbsp organic cane sugar or use dark muscovado sugar for a caramel taste

In mixer fitted with whisk attachment beat ingredients together until soft peaks form remove and place in fridge until ready to use.

Serve with pie's, brownies, tarts, berries pancakes etc...

Enjoy!!

Cornmeal Waffles with Whipped Marscapone

Serves 3-4


Ingredients


1 1/4 cup all purpose organic flour
1/2 cup cornmeal
2 tbsp organic cane sugar
1 tbsp aluminum free baking powder
1/2 tsp fine sea salt
zest of 1 lemon

1 1/2 cup buttermilk
1/2 cup melted butter
2 egg yolks * save whites set aside

Waffle Batter

2 whites - room temp

Combine all dry ingredients in large bowl and whisk together then set aside. In medium size bowl combine all the wet ingredients and whisk together. Now add wet ingredients to dry stirring to combine then set aside. Now whip egg whites until soft peaks form then gently fold into the waffle batter.
Set waffle iron to desired temperature and cook until done.

Waffle Cooked

To serve top with vanilla whipped marscapone, maple syrup and powdered sugar.

Enjoy!!

Steamed Mussels with White Wine & Thyme

Ingredients       Serves 2-3  


1 # Mussels
1/2 medium yellow onion- small dice
1/2 cup white wine
1 sprig of thyme
2 garlic cloves- whole crushed
2 small tomatoes diced
1 tbsp unsalted butter

In large pot heat oil on high heat when oil is hot add onions, garlic and mussels stir quickly then add tomatoes, thyme, 1 tsp sea salt, fresh cracked black pepper stir again and deglaze with wine add butter, cover to steam until mussels all open about 3-5 minutes shake pot a little holding lid in place to help stir ingredients.

serve with garlic crostini

Garlic Crostini

1 baguette
1 garlic clove- husk removed
Extra virgin olive oil

Slice baguette then place on sheet pan drizzle with olive oil bake at 375F until lightly toasted remove from oven and rub each piece with garlic clove.

Enjoy!