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Peach Galette

baking, desserts, fruit, recipes 3 Responses »

Aug 172012

Now that I found the perfect pie crust to hold its shape with this free form dessert, I was ready to give it another go. You see, I made a peach galette a couple of weeks ago. I took a pretty picture of it before it went into the oven, but by the time it was done I had a perfect mess! The pie crust failed. It failed to hold its shape and it failed to hold its contents. I still had no problem finding eager eaters, but it was hardly a recipe to write about.

Why had my delicious, flakey butter crust let me down? As it turns out, my pie dough was perfect — perfect for a pie baked in a pie pan, but I needed more binding for my rustic shaped galette. Be sure to read Choosing the Perfect Dough for the Job. (I’ve copied the recipe here for your convenience.)

For the Pastry:

1 1/2 cup flour
1/2 cup butter, unsalted
1/2 teaspoon salt
1/4 cup sugar
1 egg yolk, beaten (save egg white for later)
2-4 tablespoons very cold water

For the Galette Filling:

4 large peaches, pitted and cut into wedges
1/2 cup sugar, plus more to sprinkle formed galette
2 tablespoons lemon juice
2 tablespoons corn starch
Pinch of salt

Making the Pastry:

Cut the butter into very thin slices and place in freezer for 30 minutes. Meanwhile, mix flour and salt in large bowl. Place bowl in freezer for 15 minutes.

Add butter to flour and toss. Using fingers work the butter into the flour with a rubbing action. Continue until dough resembles a course crumble – in this dough you do not want to see small flakes of butter in the flour. If the flour/butter begins to warm, return bowl to freezer.

Add sugar and mix.

Add beaten egg and 2 tablespoons of water. Dump dough onto unfloured surface. If dough does not begin to hold its shape, add more water, 1 tablespoon at a time.

Knead the dough in long smooth strokes three or four times. Form the dough into a ball. Press down forming a disk. (This dough is much smoother than the Pâte Brisée.)

Wrap ball in plastic wrap and refrigerate for 30 minutes to 1 hour.

When ready to use, remove from refrigerator. Unwrap. Using minimal flour on rolling pen, roll out dough on top of the plastic wrap. (See Pâte Brisée)

Making the Galette:

Preheat oven to 375 degrees.

Roll the dough out to 1/8 inch in a 14-inch circle. Transfer dough to a parchment lined baking sheet. Refrigerate until ready to use.

Place peaches in large bowl. Add sugar, lemon juice, cornstarch, and salt. Mix until peaches are thoroughly coated.

Arrange fruit in center of chilled dough, leaving approximately 2 inches around the outside free of fruit.

Gently fold dough up and over fruit. Be sure to press edges together to create pleats to hold fruit.

Brush pastry with egg white and sprinkle with sugar.

Bake for 45 minutes or until crust is golden brown. Remove from oven and let cool on baking sheet. Best served warm.

Choosing the Right Pastry Dough for the Job

baking, desserts, fruit, recipes No Responses »

Aug 152012

And as many of you know, I am much more into cooking than baking, as I am truly a dump and explore kind of girl. But even so, it was time to make a pie. I have no idea why I don’t make them more often. They seem intimidating, and then I make one, and ask myself for the hundredth time, what was all the fuse about. My mother use to whip up pies, like I do savories. She won so many grand champion ribbons with her pies that the county fair’s homemaking department ask her to take a time out and give someone else a chance. Hmmm, now there is a challenge (and I love challenges!).

So I dug through my old trusted recipe file for my go to pie dough (a hand-me-down from Mom). It had been a while since I baked a pie and was disappointed to be reminded that one of the key ingredients was shortening — hydrogenated oil. Oh, boy, time to tweak the recipe.

After several pies, tarts, and even a galette, I have learned that all pie crusts are not created equal. I perfected my butter pie crust but my galette (freeform) crust failed to hold its shape. So after a lot of reading, testing, and tweaking, I have narrowed it down to two main recipes depending on my needs.

Regardless of which one you use, keep in mind the three cardinal rules when it comes to pastry dough.

Keep it cold.
Work quickly.
The dryer the flakier.

Pâte Brisée (broken dough)

This is the dough we think of when we remember our mom’s (or grandmom’s) wonderfully flakey pie crust. This works best for fruit pies, lattice crusts, and savory dishes (for savory pies, reduce sugar to 1 teaspoon).

Recipe for Double Crust

1 cup butter, unsalted
2 1/2 cups flour
1 teaspoon salt
1 tablespoons sugar
1/3 – 1/2 cup very cold water

Cut the butter into very thin slices and place in freezer for 30 minutes. Meanwhile, mix flour, salt, and sugar in large bowl. Place bowl in freezer for 15 minutes.

Add butter to flour and toss. Using fingers work the butter into the flour with a rubbing action. You still want to be able to see small flakes of butter in the flour. If the butter begins to warm, return bowl to freezer.

Add water, starting with 1/3 cup. Work dough, pressing together. If dough does not begin to hold its shape, add more water, 1 tablespoon at a time. Use only enough to form a ball. It will be crumbly but still hold its shape. Press into disk.

Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour.

When ready to use, remove from refrigerator, unwrap, cut in half and roll out on floured surface. Keep the other half wrapped in frig until ready to use.

Pâte Sucrée (sweet dough)

This is a great dough for tarts or freeform galettes. This dough will stand on its own without the support of a pie pan and it is sweeter in flavor.

Recipe for Single Crust

1 1/2 cup flour
1/2 cup butter, unsalted
1/2 teaspoon salt
1/4 cup sugar
1 egg yolk, beaten
2-4 tablespoons very cold water

Cut the butter into very thin slices and place in freezer for 30 minutes. Meanwhile, mix flour and salt in large bowl. Place bowl in freezer for 15 minutes.

Add sugar and mix.

Add beaten egg and 2 tablespoons of water. Dump dough onto unfloured surface. If dough does not begin to hold its shape, add more water, 1 tablespoon at a time.

Knead the dough in long smooth strokes three or four times. Form the dough into a ball. Press down forming a disk. (This dough is much smoother than the Pâte Brisée.)

Wrap ball in plastic wrap and refrigerate for 30 minutes to 1 hour.

When ready to use, remove from refrigerator. Unwrap. Using minimal flour on rolling pen, roll out dough on top of the plastic wrap.

Grilled Lamb & Vegetable Kebabs with Dipping Sauces

dipping sauces, grilling, lamb, meat, recipes, vegetables No Responses »

Aug 132012

I think I have mentioned it before, but I live in a house full of picky eaters. I guess I shouldn’t say that. My kids eat a wide variety of fruits, vegetables, and ethnic dishes, having been exposed to so many new ingredients through the farmers markets. It would be more accurate to say that everyone in my house likes *different* things. Either way, creating a meal can be a bit tricky.

Kebabs (also known as kabobs) are a great way to give everyone in the house exactly what they want. Corey can have his without onions and the kids can customize their own kebabs just they way they like them! I like living on the wild side with a little of everything.

Grilled Lamb & Vegetable Kebabs with Dipping Sauce

12 wooden skewers (10-inch)
1/4 cup olive oil
3 garlic cloves, peeled and smashed
2 pounds boneless lamb (leg or shoulder), cut into 1-inch pieces
1 medium red onion, halved then quartered, cut into 1-inch pieces (keep layers intact)
2 small zucchini, cut crosswise into 1/2-inch rounds
2 small yellow squash, cut crosswise into 1/2-inch rounds
2 red bell peppers, cut into 1/2-inch pieces
Salt and pepper

Place wooden skewers in a shallow dish and cover with water; set aside.

In a small saucepan over low heat, simmer oil and garlic until garlic is golden brown, about 3 minutes. Transfer to a small bowl; set aside to cool.

Thread 6 skewers, alternating lamb and onion. Thread remaining 6 skewers with zucchini, squash and pepper. Brush lamb and vegetable kabobs with garlic oil and season with salt and pepper. Place skewers on a hot grill rack. Cover and cook, turning occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes or until lamb reaches 160ºF for medium doneness.

Remove from grill. Serve with dipping sauces and whole wheat pita.

Honey Mustard Thyme Dipping Sauce

3 tablespoons coarse grain mustard
1 tablespoon mayonnaise
1 tablespoon honey
2 teaspoons chopped fresh thyme
Salt and pepper

In a small bowl, combine mustard, mayonnaise, honey, thyme, salt and pepper.

Cucumber Yogurt Sauce

1/4 cup Greek yogurt
1/2 cucumber, peeled, seeded and finely chopped
2 teaspoons chopped fresh dill
Salt and pepper

In a small bowl, combine yogurt, cucumber, dill, salt and pepper

Recipe and image provided by the American Lamb Board.

Community and Cookies

baking, county fair, desserts, family, recipes 1 Response »

Aug 112012

August is county fair season. And I can safely say that I have never missed a county fair in 25 35, okay, 40-something years. I mean ever! I was born in November and by the following August I was in a baby stroller attending my first fair. From the age of 9 to 19 I showed Jersey cows. Every year my family loaded up bags of feed, hay bales, straw, pitchforks, buckets, brushes, halters, hoses, cattle clippers, and portable milking equipment and headed to the county fair. We would arrive at the fairgrounds with a trailer load of cows from 6 months to 12 years old, filling half the barn. It was always a family affair including grandparents, aunts, uncles, great aunts, great uncles and cousins galore. My Grandfather Bob, along with my father and uncles built many of the barns still there today.

For those of you who may not be familiar with Jerseys, they are a beautiful fawn colored dairy cow. They can be brown and white or can range from very light solid brown to almost black. I should also mention that I grew up in a family with a very sarcastic sense of humor. So what would start off on Monday as very informative answers to common urbanite questions often gave way to quick wit and humor by the end of a very long and exhausting week. One year we had a black Jersey cow in the show herd and by Friday my uncles had convinced most of the innocent city folk passing through that she gave chocolate milk. Sigh…

Getting married didn’t end my county fair career, it only perpetuated another generation of county fair goers. Like me, Corey grew up attending his county fair every year. His Grandfather David was fair president and his Grandmother Boots (the other side of the family) manned the information desk for years. As newlyweds, we exhibited purebred sheep and before long our children were following our footsteps showing livestock of their own. They have shown dairy cows, beef cows, sheep, hogs, rabbits and goats. This year my youngest daughter will be showing her very first chickens.

The county fair is so much more than animals, barbeque chicken dinners, carnival rides, and funnel cakes. Oh, don’t misunderstand, those are all important necessities. But the county fair is also the time of year when the whole community comes together to socialize, reconnecting with friends you haven’t seen in years (or since last year) and sharing stories with neighbors. It is the very essence of community.

Inspired by fellow blogger Tara Weaver of Tea & Cookie, I decided to reflect on the community I live in and offer my neighbors some face to face handshakes and hugs. I have met so many wonderful people through my food blog and Twitter. But I also need to remember to take my passion for food, bake a batch of cookies, stir up some sweet tea and share myself with my offline community too.

When it comes to chocolate chip cookies, there is simply nothing better than the real thing. I always follow the Original Nestle Toll House recipe as reprinted below.

Nestle Toll House Chocolate Chip Cookies

Ingredients

2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1 (12 ounce) package semi-sweet chocolate morsels

Instructions

Preheat oven to 375 degrees F.
Combineflour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Weeknight Baked Ziti

beef, cooking, freezing, meat, recipes No Responses »

Aug 092012

Whenever I make Old Fashioned Spaghetti Sauce, I always freeze a couple of pints. These make great back up dinner meals on hectic weeknights. Just thaw, reheat and serve over spaghetti noodles or use to make any number of other pasta dishes.

Weeknight Baked Ziti

: Janet Childs

Ingredients

1 pint frozen Old Fashioned Spaghetti Sauce
1 cup dried ziti or penne pasta
½ cup ricotta cheese
⅔ cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese

Instructions

Bring salted water to a boil. Meanwhile reheat spaghetti sauce over low heat
Cook pasta as directed on box. Remove from heat and drain. Return noodles to pan, add half of the spaghetti sauce and stir until thoroughly coated. Transfer sauce covered pasta immediately to baking dish.
In a small bowl, mix together ricotta and Parmesan cheeses. Using a spoon, place dollops of cheese mixture evenly over pasta. Cover with remaining spaghetti sauce. Top with mozzarella cheese.
Place baking dish under broiler until cheese has melted and begins to brown.
Serves two.

Notes

I often pop the frozen sauce out of its container and place directly into a small pan to reheat. Just be sure to keep the heat low, stirring often. By the time your noodles are ready, your sauce should be nice and hot.

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Old Fashioned Beef Spaghetti Sauce

beef, cooking, family, freezing, lamb, meat, recipes 4 Responses »

Aug 072012

I have wonderful childhood memories of spaghetti. Of all the dishes my mother fixed, this was one of my favorites. She would always leave the sauce to simmer the day away while Dad read the Sunday paper and watched football on TV. It didn’t take long before I began to associate the smell of spaghetti with family and lazy days at home. Even now when I make spaghetti for my own family, I have an odd craving for the sound of football playing in the background.

Like my Dad, Corey is a no nonsense eater. No onions. Hold the garlic. Nothing fancy. (Of course, unless we are talking desserts. Now that is a different story.) This is one of the many reasons I thoroughly enjoy cooking for the farmers markets. I can explore any ingredient including exotic spices and far away dishes without the face of a picky eater staring me down. So be assured this spaghetti sauce recipe is one that even the pickiest of eaters will enjoy.

Old Fashioned Beef Spaghetti Sauce

1 pound ground beef
2 -28 oz cans tomato sauce
1 – 6 oz can tomato paste
½ teaspoon garlic powder
1 ½ teaspoons dried oregano
½ teaspoon dried thyme
½ teaspoon dried Italian seasoning
Salt and pepper, to taste

Brown beef in 3-4 quart pan over medium heat. Drain fat. Add garlic powder, salt, and pepper. Stir and allow to cook for an additional 30 seconds to season meat.

Add tomato sauce, tomato paste, and herbs. Reduce heat to medium low and simmer for at least two hours. If sauce begins to bubble, reduce heat slightly.

Serve over angle hair spaghetti.

Note: Today’s pictures are actually one of the sauces we sell at the farmers market. I took the basic recipe for Old Fashioned Beef Spaghetti Sauce, tweaked it considerably and added onions, minced garlic and carrots to make our Lamb Bolognese Sauce.

Lamb Bolognese

Perfect French Toast

breakfast, eggs, family, recipes No Responses »

Aug 032012

I can only imagine how many thousands of pancakes, waffles, and French toast Corey and I have made in the past twenty five years. With four kids, family breakfasts and quick-n-easy dinners revolved around these stables.

Corey is Breakfast King when it comes to the syrupy dishes. Me, I prefer bacon and eggs. However, when Corey is gone and the kids are craving sugar and starch, I can be persuaded into fix French Toast. Don’t tell Corey, but the kids will unanimously admit that my French Toast is the best, at least that is what they assure me when begging for this favorite dish.

Perfect French Toast

2 fresh eggs
1/2 cup milk
1/4 teaspoon cinnamon (plus more)
1/4 teaspoon vanilla
8 slices bread

In a medium size bowl (I prefer flat and wide) beat eggs. Add milk, cinnamon, and vanilla. Wisk until eggs are thoroughly incorporated.

Meanwhile, heat large skillet over medium heat. Spray with cooking spray.

Working with one slice of bread at a time, place bread into egg/milk mixture wait 5 seconds. Flip bread over and coat other side in egg/milk mixture, waiting 5 seconds. Add additional cinnamon as necessary.

Place bread into hot pan. Cook until lightly brown on both sides.

Serve with maple syrup or powdered sugar.

Note: For the absolutely best French Toast use thick sliced stale or lightly toasted bread.

Veal Stuffed Peppers

baking, freezing, meat, recipes, veal 2 Responses »

Jul 302012

Since we began selling Rose Veal at the farmers market, I have had several customers ask for recipes for ground veal. I posted a blog last week on Pasta with Veal, Capers, and White Wine and today I have another great recipe for Veal Stuffed Peppers.

I also have a recipe for Awesome Meatloaf that I will post in coming weeks. It uses a trio of ground meats include pork, beef, and veal.

Veal Stuffed Peppers

1/2-3/4 pound ground veal
1/3 cup long grain rice
2-4* large green peppers
Olive oil
1 rib celery, finely diced
1/2 small red onion, finely diced
1 clove garlic, minced
1/4 – 1/2 zucchini, finely diced
1 tomato, finely diced with juices
1/4 cup freshly grated parmesan cheese
3/4 teaspoon dried oregano
1/8 cup flat leaf parsley, chopped
1/4 cup panko bread crumbs

Preheat oven to 350 degrees.

Rinse rice under cold water. Put in small pan with 3/4 cup water and bring to boil. Once boiling, reduce heat to low and cover. Allow rice to sit for 15 minutes. Rice should be slightly soggy.

Slice the tops off of the peppers and remove seeds and stems. Dice tops, leaving the bottoms whole as they will serve as the bowls for the stuffing mix.

In a medium skillet brown veal and drain fat. Add celery, onion, and garlic. Cook for 5 minutes. Add zucchini and tomato and cook until onions are translucent and vegetables start to soften. Salt and pepper to taste.

In a medium bowl, combine cooked rice, oregano, parsley, cooked veal and vegetables, cheese, and most of the breadcrumbs. Stir until evenly distributed.

Spoon stuffing mix into pepper bowls. Place in a loaf pan with one inch of water in the bottom. Sprinkle with additional panko bread crumbs.

Bake for 45 minutes.

When peppers are done remove from oven and top with additional cheese.

Note: As someone who tries to shop seasonally for vegetables from my local farmers market, I tend to improvise quite often in my recipes. I happened to have had beautiful dirt grown tomatoes and zucchinis when I wrote this recipe. Feel free to add, subtract, or swap based on your preferences. Other choices include various types of squash or eggplant. In the winter months I substitute stewed tomatoes.

*Because I add whatever vegetables I have on hand, my stuffing often outgrows my bowls. The above recipe is intended for two large peppers but I often end up with enough stuffing mix for four. If this is the case, simply stuff the extra two peppers and freeze them in a sealed baggy before cooking them. Later I pull them out, allow them to partially thaw, and then bake.

Breakfast BLT

breakfast, cooking, eggs, family, farm life, recipes No Responses »

Jul 282012

Hardy breakfasts have always been a tradition in my family. Everyday my uncles got up early to go to the barn to milk cows. Sunrise was mid-morning to these boys! Their day began while it was still dark, rolling out of bed at 4:00 am. For the record, I am definitely not a morning person. Talking to me before my first cup of coffee should be done at one’s own risk. And I am not the only slug in the family.

Three of my uncles split the milking schedule so that two always milked in the morning and two always milked in the afternoon. The other uncle was in charge of field work. He got plenty of help when needed, but plowing, planting, and harvesting was his domain. Dad once told me a story of Grandad trying to get “field worker” uncle up in the morning to milk cows. After his third warning Grandad sent him to the barn in his underwear. Believable? Yes. This totally sounds like my family. Me? I preferred doing my chores once the sun was happily up to greet me (and I was fully dressed). However, my uncles and I never did agree on what time that was.

Once the morning milking was done and bottle calves fed, everyone would head to Grandma Hazel’s house for breakfast. And although cereal might be a great evening snack for this crowd, breakfast always meant plenty of eggs, bacon, and sausage… oh yes, and fresh milk!

Breakfast BLT

1/2 pound bacon
4 fresh eggs
1 large tomato
1/2 cup lettuce
8 slices of bread (4 slices for open faced sandwiches)

Place bacon in large pan over medium heat. Turning every 2-3 minutes. Once bacon is done to your preference, remove from pan and place on paper towel on plate to absorb excess fat. Keep in mind that bacon will continue to cook after being removed from heat.

Meanwhile, slice tomato and wash lettuce.

Using a clean pan, add 2 tablespoons of bacon grease and heat over medium heat. Once hot, gently add eggs to pan being careful that they have enough room and do not touch. Fry only two at a time if necessary. For sunny side up, fry eggs until white is completely cooked and no longer clear. If you prefer firm yokes, carefully turn egg and continue cooking.

Once eggs are done, assemble sandwiches.

Dad (second from left) and my Uncles, 1959

Watermelon Rind Pickles

canning, family, fruit, recipes 1 Response »

Jul 262012

Watermelon Rind Pickles

I don’t remember my Grandmother Hazel canning, but most of what I remember was after her five sons had moved out and she was living alone. Corey’s great-grandmother however, canned everything! As she had either forgotten that all her children had left the nest or found it hopeless to convince PawPaw White not to plant their larger garden.

This is another one of Corey’s grandmothers, Nanny Bea. She was the cafeteria manager at the local high school for over thirty years. And in her day, every bit of food that came out of the school cafeteria was homemade with the freshest ingredients from hot cross buns to green beans seasoned with pork to cinnamon scented baked apples. And she lived her preference for real food at home with a garden the size of our entire backyard. Then again, she lived in a time when all food was real food.

This is Nanny Bea’s recipe for Watermelon Rind Pickles, an absolute I-will-not-share favorite of Corey’s.

Watermelon Rind Pickles

1 large watermelon
3 tablespoons salt
6-8 sticks of cinnamon
2 tablespoons whole cloves
2 quarts white vinegar
16 cups sugar

Slice watermelon into one inch sections and remove all of the pink fruit. Using a potato peeler remove the green peel from rind so that you are left with only the white section of the rind. Cut rind into one inch squares.

Add to a large pan and cover with water. Add salt and bring to a boil. Simmer until rind is tender.

Drain. Chill rinds in very cold water preferably overnight but for at least two hours. Drain water. Set aside.

In another large pan, add vinegar and sugar. Bring to a boil. Once boiling add cinnamon sticks, cloves tied in cheesecloth, and the drained watermelon. Simmer at a low boil until rind is clear and transparent.

Remove spice bag and cinnamon sticks. Pack the rinds into hot sterilized jars. Cover with the boiling hot syrup and seal immediately. Makes 6-8 pints.

Note: Depending on the size of the watermelon you may need more or less of the vinegar/sugar mixture. This is fine. Just be sure to keep to a 2:1 ratio of two parts sugar to one part vinegar.

These pickles do not need to be processed in a water bath. Using hot jars and boiling hot syrup is sufficient to cause the jars to seal. After jars cool, test seals by pressing the center of each lid. If lid does not pop up and down it is sealed. If any lids do not seal properly within 24 hours, refrigerate and eat promptly.

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