A bit of flour

 

 

        I think I’ll make two, one for me and one for the freezer. I’m so excited, though a tad bit apprehensive. You remember me telling you about the temperament of my pies. Here’s hoping the first pie won’t ask me to bake the other one, not today anyway.

 

Anywho, I start out by making the crust. I use a simple but wonderful recipe that I got from allrecipes.com. Be forewarned, the recipe has been tweaked.

 

 

French Pastry Pie Crust

 

3 cups all-purpose flour

1 1/2 teaspoons salt

6 tablespoons white sugar

1 cup butter flavored shortening

1 egg

some water

 

 

I mix it in the food processor. Putting everything in but the water, no particular order. Um, as for the water, I only add as much as I need, so it varies. I add just enough for the dough to come together.

 

When it does, it will start to bump around in the food processor. Then I remove it, gather it into a ball, wrap it in plastic wrap and refrigerate it until needed.

 

Next step is the filling. Another little “tweaked” something from allrecipes.com.

 

 

Grandma Ople’s Apple Pie

 

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

½  cup water

 

 

 

I melt the butter, add the flour, and cook for 2-3 minutes. Stirring, stirring, stirring. Next, I add the sugars. And that’s it for the filling.

 

As for the apples, I usually buy three bags of apples at a time. Then when I get home, I peel, slice and freeze them single layer on a cookie sheet, then transfer them to a big Ziploc bag and put them back in the freezer. So, they’re all ready. I use about 3 to 4 cups.

 

A little note: I freeze the apples single layer because once I froze them all together and had a giant ball of apple slices. It took me a long time to chip away bits of apples to use in a pie. And so, after that pleasant little experience, I decided to freeze the apples single layer. It’s a lot easier to get the amount I need now.

 

Once everything is ready, its time to build the pies.

I’ll just tell you how I do one.

 

I divide the dough in half. Roll out one half, spray the pan with pam and fit the dough into the pie pan. Then I add the apples and pour the filling on top, remembering to reserve about 1/4 cup for later.

 

I roll out the other bit of dough and lay it on top. I crimp the edges together to seal the pie, and add the vents. Then I use a pastry brush to paint the top crust with the reserved filling.

 

Here’s where the two pies parted ways. One got wrapped and went in the freezer, the other went into my oven, which had been preheated to 350 degrees.

 

Then I baked the pie until bubbly, which took about 30-40 minutes, and allowed it to cool for 20 minutes before slicing.

 

Ahhh, yes! Fantastic!

It really is a terrific pie.

Absolutely delicious!

 I hope you like it too.

 

 

 

 

ps Sunday is a day of rest around here, so I’ll see you Monday

October 11th, 2008 | Tags: Recipe | Category: Desserts | Leave a comment

 

Apple pie doesn’t last a week here. I’m not sure it even lasts 4 days. Things get a bit hazy when pie is in the house.

 

It’s not all my fault. The pie has absolutely no desire to thrive in my home. It sits on the table screaming at the top of its lungs for someone to come along and eat it.

 

Really. The only thing that will quiet it down is my having a slice. Its terrible. Not the pie. The pie is amazing, the fact that it I have to have a slice every hour is terrible.

 

It’s gotten so bad, I’ve had to restrict myself to only making them on special days.

October 10th, 2008 | Category: General | Leave a comment

         What’s your take on friendship bread? Ever been given a starter for one?

 

Once upon a time, I was given a starter along with its care instructions. It was my first time getting one and I was excited.

 

I hurried home and followed the directions. After a week, which included my feeding it and mixing it and pouring off the hooch, I had my first loaf. It was good.

 

I did it again the next week and the next and the next, for 5 weeks. Then I got tired of taking care of my starter and tired of eating my friendship bread.

 

Something had to change. As I saw it, I had two choices. I could dump it or I could prolong the inevitable and freeze it.

 

I decided to freeze it. I transferred one cup to a Ziploc bag. Got out as much air as I could. Laid it flat on a cookie sheet and put it in the freezer. Once it was frozen flat, I removed the cookie sheet and left the starter alone in its new home.

 

And there it sat until it developed an awful case of freezer burn and I was forced to dispose of it.

 

Yeah, I had a starter once. How ‘bout you?

October 9th, 2008 | Category: General | Leave a comment

 

 

After all my sandwich making adventures, I was looking to do something different with the last of the French bread on my counter. French toast was an option but I wanted to do something special. Plus, I was thinking ‘snack,’ not so much ‘meal.’ I decided to slice and toast the loaf and apply a spread. But which one?

Hmm….

 

I wanted something exceptional.

Something rich and creamy, with great color and universal appeal.

 

I decided on the spinach and artichoke dip; it’s always a winner.

 

I used a recipe from allrecipes.com but with a few changes.

 

 

Spinach and Artichoke dip

 

1 package cream cheese

½ cup mayo

1 cup parmesan

1 tablespoon minced garlic

1 can spinach — drained

1 can artichokes — drained (but reserve the liquid) and chopped

a bit of salt and pepper

 

 

Mix the first 4 ingredients till smooth

Add the spinach, the artichokes, and the salt and pepper

Then add ¾ of the liquid from the artichokes

Bake uncovered for 30 minutes

 

 

I toasted the bread during the last five minutes of the dip’s cooking time. That way they both came out at the same time. It made for quick assembly and immediate consumption. Very nice.

October 8th, 2008 | Tags: Recipe | Category: Snacks | Comments (4)

  

 

        I’ve been making the pain de mie a lot these days and forming it into French bread loaves.

 

I then use it for sub sandwiches, cutting each loaf into three parts. Then I slice each open ¾ of the way. Sprinkle on a little Italian dressing, a little salt, a little pepper. Pile on three kinds of meat, two slices of swiss cheese. Then into the toaster it goes for about 3 minutes. After which time I remove it and add the mayo, the mustard, a few leaves of lettuce and a couple slices of tomato and a couple of pickles.

 

The last step is to wrap it in plastic wrap very tightly and leave it alone for a few minutes. Just long enough to clean up. Then unwrap as needed and eat. This can be a very messing sandwich, the plastic wrap is definitely a friend, but its also an amazingly delicious sandwich. And its made with far more love than the ones from Subway.

 

The only thing to note about Julia Child’s pain de mie recipe is that I have to add the 2 oz of butter in by hand. I mix the dough in my bread machine and then remove it to add the butter. I tried doing it all in the machine but the butter kept melting. It didn’t matter what stage of the cycle I added it. Also, the dough will get ‘ropey’ as you work the butter in but it shapes back up after a bit of kneading. Well worth the effort.

October 7th, 2008 | Category: Bread | Leave a comment

 

 

I enjoyed a delicious bowl of French Onion soup last night, made with my own little hands. I am beside myself with glee.

 

You see I have been trying for years to master soup, any soup would do, with not one success.

 

Now I won’t say that I tried every soup out there, but I have tried quite a few. I have poured out numerous pots of ‘chicken noodle soup.’ Quite a few ‘split pea soups’ and more than a handful ‘Zuppa Toscanas.’

 

I could not understand my failures. Its soup, I would reason. Just water and meat and vegetables. Why is this so hard? Why does the canned stuff taste so good and mine taste like …. water, meat and vegetables? Its not fair. (sniffle)

 

I had given up completely when I watched the French Onion Soup segment of Julia Child’s The French Chef. Why watch then? For entertainment purposes only. Some of those episodes are really funny.

 

But as I watched I kept thinking “I can do it this time.”

(No one motivates quite like Julia.)

 

I had a bag of onions on hand, so I began. I was amazed, about an hour or so into it, by the wonderful fragrance coming from my pot. I had no idea onions could smell so good.

 

Browning onions was a new thing for me. It takes a while and I never had a reason to do it. I usually just cooked them until they were tender and translucent. So I had no idea what I had been missing.

 

I was tempted to forget the soup and make a few burgers just so I could smother them in onions. They smelled so good.

 

I followed the recipe pretty closely, but I did omit a few things like the wine and the cognac, which meant I had to add a few things to compensate for the flavor they would have added. Also, her recipe called for a whole bay leaf and I only had chopped on hand. The chopped leaves were quite noticeable. I’ll have to remember that next time.  

 

When it came time to bake it, I poured it into a stone baking dish. Then I laid the croutes on top. The croutes consisted of the French bread that I had just baked, sliced, and toasted.

 

Finally, I covered everything with lots of shredded mozzarella and grated parmesan and baked until golden brown.

 

Result: Best soup I’ve ever made.

Yeah, only soup I’ve ever made, but it really was very good.

October 6th, 2008 | Category: General | Leave a comment

 

They are light and buttery and delicious and I don’t know about you but I could eat them just about any time. What am I talking about? Croissants!

       

The ones I buy at my local market are great. The layers are so distinct and lovely. In fact, that’s one of the great parts of eating a croissant: pulling them apart layer by layer.

 

As much as I love croissants and being able to have really good ones from the store, I am a bit sad that I don’t yet know how to make them myself. I have tried, but the results have never been like the ones I get from the store.

 

Once, I went through the entire process of laminating my dough. Then I allowed it to proof under a bit of heat. Of course all my lovely butter leaked out. One pound of unsalted butter that had been painstakingly folded into my dough, ended up all over my baking tray. I have no problem telling you I cried a little that day.

 

I was so disheartened that I tried the very next ‘croissant’ recipe I found. A knockoff. It was basically a dinner roll dough that you shape into croissants. Well as I said I tried it, but I was not fooled. No other bread can compare to the croissant.

 

How would you describe a croissant? I mean a really good one?

For me, a good croissant must have a lightly browned crust and a super chewing crumb. It must have many layers. And the layers must have little holes in them. The croissant must have a bit of spring to it when slightly compressed and it must have that amazing croissant fragrance about it. The croissant must feel satiny smooth on your tongue and be a pleasure to eat.

 

Oh man, I have to learn how to make them.

 

p.s. Sunday is a day of rest around here, so I’ll see you Monday.

October 4th, 2008 | Category: General | Comments (2)

 

 

With Thanksgiving coming up, and relatives already making plans to visit, I have been looking at what foods will adorn my tabletop.

 

Of course there will be a bird, but what else?

 

Actually, it’s kind of funny that I should say of course there’ll be a bird. It wasn’t long ago when turkey was the last meat I ever wanted to eat, especially on Thanksgiving.

 

Reason: I’d never had turkey that wasn’t dry and bland. 

 

So the first time I hosted Thanksgiving dinner at my house, I decided to go with a ham. It was easy to cook and always juicy and delicious. I couldn’t fail.

 

        But now, I know the secret to juicy and delicious turkey. Which is why I can say with confidence “of course there’ll be a bird.” But I still need to come up with some other things or people will talk.

 

Maybe some mashed potatoes with gravy. Some stuffing and green beans. Can’t forget the baked mac and cheese, the cranberry sauce, or the dinner rolls. And last but not least, a deep-dish apple pie.

 

 

 

Yes that should do it, for now anyways.

October 3rd, 2008 | Category: General | Leave a comment

 

Time for another email question. Same kind as the previous one only this one is from a Mr Witherspoon, who enjoys sailing with friends on his yacht and dressing up like a clown.

 

        Dear A bit of flour,

Why Joe? I mean there are zillions of blogs out there. How did you decide on him? Sincerely, a devoted reader

 

Good question. Simply put: Joe has a lot of cool stuff on his site.

 

Take for instance his pizza recipe. He has many posts chronicling his quest to make Gino’s authentic ‘Chicago style deep-dish pizza’ at home. There were ups, there were downs, but it all worked out in the end.

 

Speaking of that recipe, you’ll remember I told you I tried it last weekend.  

 

Yes, after reading his posts on the subject, I felt certain I could make an authentic Chicago style deep-dish pizza. However, the ‘sauce on top’ thing was an issue. So much so, that I decided to make two pies. One, his way and one mine. 

 

 

The result: Very good, but mine fell apart, even after prebaking the crust.

 

       

        I should probably mention that I used my own sauce. I have one that I really like and decided to go with it. I tried Joe’s sauce but I prefer my own.

 

October 2nd, 2008 | Category: General | Leave a comment