No recipe this week as I am taking a little vacation from my kitchen. Instead, I will share a photo from the Oregon Coast-Cannon Beach's famous Haystack Rock. One of my favorite destinations ever and always!
Friday, July 20, 2012
Making all of these tarts in one cooking event may seem daunting, but if you do a little organizing, it doesn't take long at all. I put the dough together the day before and stuck it in the refrigerator. The next day I just had to roll and cut it out for the tart tins. Putting together the two batters is very quick and then it's just a matter of putting together the tarts and baking them. With the leftover dough, I always make some plain jam tarts. Not only are they tasty, but they perk up the serving plate with some color. It took me a total of 1 1/2 hours to make 3 dozen tarts. Not a huge time commitment. These freeze very well, by the way.
English Tea Tarts
3 Tbsp cold butter, cut in small cubes
2 Tbsp cold Crisco, cut in small cubes
1 cup all purpose flour
Pinch of salt
2-4 Tbsp ice water
(makes 12 tarts)
3 Tbsp softened butter
2/3 cup fine coconut
1/4 cup sugar
1 Tbsp rice flour
1/2 tsp baking powder
Cream butter, sugar and egg together. Add rest of the ingrediants and mix. Line the tart tins with pastry. Put a dab of any flavor jam or lemon curd on the bottom of the pastry. Add the filling over the jam. Bake at 400 degrees for 15 minutes. Let sit in tart tin for 5 min. then remove onto cooling rack.
Maids of Honor
(makes 12 tarts)
1/2 cup rice flour
1/2 cup sugar
1/4 cup softened butter
2 tsp. ground almonds
1/8 tsp almond extract of vanilla extract
Cream butter, sugar and egg. Add the rest of the ingredients and mix well. Line the tart tins with pastry. Put a dab of any flavor jam (cherry is very good) on the bottom of the pastry. Add the filling over the jam. bake at 400 degress for 20 min. or until golden brown. Let sit in tart tin for 5 min. then remove onto cooling rack. Mix together powder sugar, a few drops of water and a few drops of vanilla to make a thick glaze. When tarts are cool, put a small spoonful of glaze on tops of tarts and let set.
Fill empty tart pastry with any flavor jam. Do not overfill or you will have a mess to clean up! Bake at 400 degrees for 10-12 minutes. Let set in tin for 5 min. then remove and let cool completely.
Friday, July 13, 2012
Saturday, July 7, 2012
I Googled quite a few recipes for Pad See Ew and tweeked a couple of them to come up with my own version. Most recipes cook everything together, starting with the chicken and ending with the noodles, and always in a wok. Since I don't own a wok, I used my trusty cast iron frying pan and took each element out as it was finished cooking and then combined everything at the end. It made for a far less messy stove and the end result was absolutely delicious. What a treat to know that I can make this at home and I don't even have to try and pronounce it!
Pad See Ew
Yields 2 servings
8 ounces fresh wide, flat rice noodles (sen yai)
1/2 cup chicken, sliced thinly
2 cloves garlic, chopped finely
2 cups Chinese broccoli, chopped coarsely (with stems sliced very thinly on diagonal)
1 large egg
2 Tablespoons sweet dark soy sauce
2 Tablespoons oyster sauce
2 teaspoons thin soy sauce
2 teaspoons white vinegar
2 teaspoons sugar
Prepare your sauce by mixing the sweet dark soy sauce, oyster sauce, thin soy sauce, vinegar, and sugar together. Set aside.
Prepare your rice noodles by blanching them in simmering water for a few seconds. Use your fingers to separate each noodle if they are stuck together.
Add the blanched rice noodles and sauce you prepared earlier. Let saute in the pan until the sauce reduces. Add the rest of the ingredients back in the pan and mix. Once done, take off the heat and serve immediately!