Best Pie Dough

There's a million recipes out there for pie dough. Just pick one you like, I'm partial to all butter pastry for flavor. Some recipes use shortening which yields a flakier crust. I don't want to use hydrogenated fats and I like the taste, so I'll stick with and always use butter.

This particular recipe is very forgiving (meaning don't worry about mistakes) and I like the proportions. I start this dough in the food processor and I've made plenty of errors.  I've over pulsed the butter so there's almost nothing left (like when they say the flour should resemble corn mean-sort of damp). I've accidentally added to much water and the dough was so soft it never firmed up overnight in the fridge (now that's the scary one). 

Most likely even if you over pulse the butter there will still be pieces left. To ease your mind the remedy is to put the flour/butter mix into the freezer until it chills before you add the water. This will help keep the remaining pieces solid. Your dough will still be delicious it just won't be quite as flakey as it would be with larger pieces, but it will work!

Accidentally adding too much water is scary. You think its completely ruined and it must be tossed! Not necessarily,  unless you've dumped a quart of water in and it's complete soup! Sometimes you add all the water a recipe calls for and your dough won't come together and it's beginning to feel like soft wet sand. Trust me, it's ok to add more water, a tablespoon at a time. I've overcompensated and added4 extra tablespoons - oops it feels really wet now. The trick: DO NOT OVER WORK YOUR DOUGH, less is more. Just push it together, flatten it out loosely wrap and refrigerate. If you work the dough it will be tough more like a cracker. Granted it won't be the flakey dough you yearn for, but it will work. In fact it will be a lot softer and easier to roll out. So be careful not to make the edges to thin. The cooked dough will be softer instead of crisp. Even if it feels crisp when you remove it from the oven there's still moisture in there (and additional from the steam coming off the cooked fruit or filling). Everyone will still love it and it will still hold up. Yes, This Has Happened to Me!

I used scraps of left over dough pushed together and then rolled to make this rustic apple tart treat! I don't always put sugar in my dough recipe. I take the liquid the apples release and rub it on the outside crust to get the brown glazed look on my tart!

One of the most important steps in making pie dough is letting the dough rest for at least 2 hours or overnight. This allows the flour to hydrate, absorbing the liquid and also to relax. Initial mixing and subsequent rolling activates the gluten. Did the dough stretch and spring back after rolling, too much water activates the gluten. Thats why pie recipes also call for cold water. Hot water activates gluten almost immediately. Notice if you wash your hands in cold water after they're covered in flour, it washes off right away (yes the fat in the butter sticks). Wash with cold water first and then warm.

Another important thing to watch is how you measure your flour. These days I weigh most everything but it's so easy to put your scoop in and pull out the flour you need with a measuring cup. Be careful not to bang the cup on the counter. That will condense the flour and you will end up adding more than you want. Remember you can always add flour but you can't take it away if you've added too much. To measure flour properly the best way is to loosen flour then spoon it into your measuring cup using a straight edge to remove the excess.

This recipe make two huge balls of dough about 12 ounces each. Each one is enough for a large rustic tart that will feel 10. You might get 3-4 balls if you're making much smaller 8 inch pies.

4 cups All Purpose I have been using King Arthur Flour
12 ounces Unsalted Butter in chunks  note-Plugra has more fat than water from other brands.
1 1/2 teaspoons coarse diamond kosher salt
1/2 cup ice water

1. Place flour in food processor and pulse 3 times to loosen.

2. Add butter pieces and pulse 3 times just to break up the butter

3. Put salt into the water and stir until dissolved. 

4. Add water while pulsing just enough for the dough to begin to form. 

5.Use the pulse option for 3 seconds One one thousand, two one thousand, three one thousand. If the dough is very dry and will not come together when you pinch it between your fingers try pulsing a couple more times or add an additional tablespoon of ice water (don't add any more salt). As long as the dough holds together when you press it with your fingers, it's not necessary to keep pulsing.

6. Divide dough into 2 pieces (or whatever your needs are) 

7. Gently form a ball or mass and wrap in plastic wrap. You can make a round flat disk about 1/2 inch thick or a square shape to fit your needs.

8. Chill for at least 2 hours. The dough can rest in the refrigerator overnight if needed the next day or frozen for up to 3 months as long as it doesn't get freezer burn it will stay fresh.

9. Roll out to desired shape and thickness. Epicurious says: The dough should be 1/8" thick and 1" wider than the pie plate. Pro Tip: stack two quarters next to the dough. That heigh is roughly equivalent to 1/8 of an inch!

Allrecipes Cooks Illustrated Serious Eats Smitten Kitchen

Have Fun & Enjoy

Holidays

In years past while working at Sarabeth's Kitchen and in Chelsea Market I would finally relax on Xmas eve and actually start to enjoy myself for the holidays (even though the holidays started at Thanksgiving I was usually so busy I had no time to enjoy myself).

Every year I look forward to making a couple of my favorite things and to eating others. One thing I look forward to every year after Christmas dinner is my Aunt Amy's Chocolate Roulade For me it's just perfect! She and my Uncle Walter always cook Christmas dinner for the family (anywhere from 12 and up). Some years guests also bring side dishes but whatever is made is always delicious, be it a roasted ham or a turkey. Last year they also made Jerusalem Artichokes instead of roasted potatoes, what a wonderful change! This year instead of a Ham, Amy made a Stuffed Pork Loin with roasted brussel sprouts, it doesn't get any better! Did I say Yummy!

As always my favorite thing to make for the holidays are Russian Tea Cakes.  When I started making them I had no idea they were a traditional Christmas cookie. They're so easy to make and freeze well, they can be formed in advance and baked as needed. I've seen some variations in the recipe but my favorite is made with ground pecans (although walnuts are traditional ground blanched almonds work too) and confectioners sugar (in a pinch you can use granulated white sugar- they will just be more crunchy, I'd recommend putting the measured granulated sugar into the blender or food processor for a couple minutes to create a finer grind~ the cookies will be equally tasty). Traditionally they're gently tossed in confectioners sugar twice. The first time is when they're hot out of the oven and then again when they cool. The first dipping forms a layer as the sugar gently melts in a way that sticks to the cookie. The second dip is because the first dip is a little sticky and the second dip keeps them looking like Snowballs which are made with walnuts. I like to use pecans and cool the cookies a little longer until they're barely slightly warm and give them only one dip in the confectionery sugar. This way they're not too sweet because they're so easy to eat they melt in your mouth (my brother calls them crack cookies and can't control his feeding frenzy!). I also prefer them a little less sweet so i can enjoy them with Hot Chocolate!

Okay now onto Brunch!!! Last year I decided to invite several friends over for a sort of open house. That way no one had to feel any pressure to leave the coziness of their PJ's but could also stop by if they felt like getting out. Only one person was coming for sure, then 3 people confirmed the night before and that morning and 2 others called 30 minutes before they came over. So it was very relaxed! How do I stay relaxed like that you ask? I know everyone wants to stop by and I usually make poached eggs to order served with a salad. The eggs will keep and I'll eat the salad all week if necessary. The pastries you ask? Well, I can always bring them into work as a treat, no one will mind, and it makes me happy to do it!

A couple days in advance I start a batch of sourdough bread, then freeze the dough for cherry lemon scones, made the dry mix for Buttermilk Biscuits, in my spare time I made the Russian Tea Cake cookie dough then formed & froze the balls, then while watching the New Years Eve festivities on TV, I finish the Schnecken Dough for my Cinnamon Buns which need to rise slowly to develop more flavor, and last but not least make my chocolate truffles.


Schnecken dough is a fabulous thing, so versatile you can make sticky buns, cinnamon buns, danish etc. I really liked this recipe because it doesn't taste dry like some dough texture can be even freshly made. A couple of times I opted for doughnut holes instead of cinnamon buns!

My favorite Chocolate Truffle recipe is by Pierre Herme. The one from the Green and Black website is similar. You can choose from many chocolate truffle recipes. Here is another, they must contain butter! But the real key to deliciousness is the chocolate you use. For the filling my favorite chocolate has been from Madagascar and the Dominican Republic or a combination of the two. I prefer my chocolate with a tangy taste. The addition of a little butter gives that velvety feel in your mouth everything else just enhances your taste bud experience. For the coating on the outside Valhrona Cocoa powder is great. If you're going to dip them in chocolate use at least a 65% I prefer a 72%. Green & Black, Callebaut, Valhrona, Scarfenberger, any high quality chocolate will do. Just use caution when melting the chocolate be gentle. The key is not to get the chocolate too warm so it will solidify again without coming out of temper.

This year I'm going to do a New Years Day Supper! It will give everyone time to recuperate and for those who didn't go out for New Years Eve it's a wonderful way to welcome in the New Year without the same level of pressure. I've never fancied going out for New Years Eve but I love to entertain and to celebrate with friends. January 1st seems ideal to me. I can stay in the night before, make phone calls all night and keep busy preparing just so I can stay up until midnight! Sounds kooky but it's really fun for me. Sometimes someone drops by to help out and that's even better (I don't have to clean up all by myself!). This year it will be at another friends house. I'm keeping it simple so I can just heat and serve everything without going crazy! What's on the menu you ask?

To Start:
Assorted Cheese & Crackers etc.
Goat Cheese filled Gougeres
Then:
Fennel, kale, Haricot Verts & Red Cabbage Salad with Asian Vinaigrette
Grilled Salmon with Fresh Thyme & Lemon
To Finish:
Russian Tea Cakes (Of Course!)
Rustic Apple Tart

Hopefully I don't misplace my phone and forget to document and take pictures as I go along so I can show you all how things turn out!

Stay Healthy, Have Fun & Enjoy!
Laurie

Simply Apple Sauce

There's so many ways to make apple sauce. It can be cooked for hours to make Apple Butter.
If you're making your own which is always best to serve with Potato Latkes I suggest buying your favorite apples and mixing them all together.

I recently used 3 gala, 1 braeburn, 1 granny smith, and 2 red delicious because that's what I had on hand. Occasionally I add butter and sugar if I want to make a compote to spread under an apple tart.

Moving along.... you can use any number of combinations Honey Crisps are great because they tend to be very sweet. If you have a food mill you don't have to peel of core your apples, just keep in mind the seeds add pectin and your sauce can have a gelatinous texture if you cook them too long.

So I peeled and cored my apples and cut them into random shapes.
Placed them all in a sauce pan with a couple of used vanilla beans (ones I squeezed the seeds out of previously - though fresh ones will yield a stronger vanilla flavor) and put about 1/2 inch of water in the bottom. (don't worry if you've added too much water as I did recently, it will eventually cook off)
Use a medium heat. It's unnecessary to cover the pot.
Just watch it and break up the pieces that hold their shape as it cooks. It should take about 20-30 minutes for all the apples to break down depending on the types you use, and for all the water to evaporate. Here's another recipe for Apple Sauce Courtesy of Serious Eats!

Potato Latkes

serves 4-6

1 large potato per person is a good measure 

4 large to 6 medium russet potatoes 

2 medium sweet or vidalia onion

4 egg whites lightly beaten (whole eggs work too but use 3 whole eggs)

4-6 Tablespoon flour or matzo meal 

2 teaspoons kosher salt

1/2 teaspoon pepper

Potatoes can be scrubbed clean. It's not necessary to peel them. But it works either way.

Grate on box grater. Wrap in a kitchen towel and squeeze out liquid, its not necessary to kill yourself while squeezing.

Grate or dice the onion and add to the potatoes.

Mix in the remaining ingredients by hand adjusting the salt and pepper.

If you don't have matzo or matzo meal use flour. Start with 2 tablespoons and add a little more as you like. I've made them with a bit of extra flour and although the mixture looked gummy they tasted great and did not exhibit any gumminess when eating the cooked latka!

Drop fork full of the potato mix into the sizzling fat and cook 2 minutes until golden brown and crisp.

I prefer a fork because they're easier to spread a bit if you like the stringy arms crispy as I do.

Fry them in a combination of butter and oil. It's best to clarify the butter first so it doesn't burn. A simple way is to melt the butter and cook it a bit until the liquid boils off. Or you can skim off the foam on top and pour the fat off the liquid remaining on the bottom of the pan.

Serve with Sour cream, creme fraiche and or fresh apple sauce!

*note the onion gives wonderful flavor and squeezing out the water helps them to be more crispy.

Also I’ve tried leaving in the water and they’re fine but appear to be more cake and soggy rather than crispy.

What makes a Latke a Latke by Serious Eats 

http://www.seriouseats.com/recipes/2011/12/really-simple-applesauce-recipe.html

Easy Clarified Butter in the microwave courtesy of Epicurious

http://www.epicurious.com/archive/blogs/editor/2014/11/the-easiest-way-to-make-clarified-butter.html

Heirloom Beans

My basic philosophy on cooking beans

beans beans the musical fruit
the more you eat the more you toot
the more you  toot the happier you feel
beans beans they're good for your heart
so eat your beans at every meal

Beans are amazing. Dry, they store for years, add water they expand, cook them and if they’re an heirloom variety you’re in for a treat. Cayuga Farms, in upstate NY grows several varieties but my favorite is their black beans. They’re the most flavorful black beans I’ve ever eaten. Something about them tastes like they’ve been grown with a ham hock ~ great if you’re a vegetarian who craves the flavor of pork. My next favorite is from a company called Rancho Gordo. Located in Napa, Rancho Gordo works with 4 farms in Northern California and one in Fresno. Every year the crop is different. You might not be able to buy the same beans year after year but there’s always something new and amazing to try. One of my favorites is Yellow Indian Woman. Unfortunately last years’ crop failed so I had to try some new varieties, like the dense rich creamy Borloti or the amazing Runner Cannellini ~ like no white bean you’ve ever had!

I prefer dense, creamy beans that hold their shape as opposed to starchy beans that have a texture similar to potatoes. But whatever your preference, find a cooking method that works best for you. There are several different cooking methods, one calls for cooking in the soaking liquid some call for long and slow etc., etc.  I’m only going to talk about my method because it always works and as Rancho Gordo's Heirloom Bean cookbook says (in so many words), if your cooking method works, stick with it!

Since the heirloom beans I buy come in pound bags, I tend to either soak ½ a bag of beans or the full pound. The directions below are for either amount.

1. Soak fresh beans in cold water (filtered, if possible) for at least 8 hours or overnight in a bowl that holds 4 times the volume of the beans.

Older beans may need to soak for up to 24 hours. One easy way to tell if they’re not quite ready, the skins will look all wrinkled and crinkly which means the inside hasn’t swelled enough to fill its skin.

If your beans are very dusty and dirty, rinse them thoroughly before soaking and pick through for any little stones. Be especially careful if you're cooking black beans or very small beans, as it is harder to see the stones.

2. After soaking ~ I always rinse and drain the beans (discarding the soaking liquid) through a strainer using cold water. Soaking not only drastically reduces the cooking time but helps to remove the indigestible complex sugars (oligosaccharides) from the outer coating of the beans as well as removing tannins, phytic acid and tryspin inhibitors. It’s those pesky oligosaccharides that cause abdominal issues…

Soaking beans overnight also begins the germination process which promotes enzyme release which helps to breaks down those pesky sugars. 

3. Next, put the beans into a deep, heavy-bottomed pot with a lid. I use Le Creuset: cast iron is great as is any deep heavy pot which heats slowly and evenly. Your pot should hold two and a half times the amount of beans.

4.  Cover with an inch of cold water.

5. Bring to a Boil.
   I use a variation of the “Shock Method” to cook my beans. There are several different variations on cooking beans and depending on the hardness and age of the bean I may vary my method. For the fresher Heirloom beans I prefer  the following method.

6. Remove from heat, drain in a colander and rinse in cold water (this process of boiling and then quickly stopping the cooking process is called “Shocking”)
   
   Older beans and some very hard or dense beans like aduki beans may need to be shocked a second or third time, especially if they yield a lot of surface scum.

7. Return beans to the pot, cover a second time with an inch of cold water.
   Add an approximately 1” x 2” piece of Kombu (Kombu expands to at least double when soaked with water. I use the same amount of Kombu for anywhere from 1 cup to 1 pound of beans. I suppose if I were making 5# I’d add a 1x 3 inch piece.) I believe adding the Kombu also helps to reduce gas (though this isn’t documented, it adds minerals and Umami as well).

Kombu is a type of seaweed widely used in Japanese cooking (a variety of Kombu can also be found on the Atlantic coast). It is used in the making of dashi and other Japanese broths similar to the way we use chicken stock. I don’t know where I learned this but kombu not only adds what the Japanese call umami (the other taste after sweet, salty, sour and bitter), it adds minerals that you might feel you’ve washed away by soaking or shocking. In addition it adds flavor and I also believe aids in digestion thereby once again helping to eliminate any abdominal issues. Since adopting this method of adding kombu after shocking, I’ve never had gas and none of my guests has ever complained (of intestinal distress); in fact, some have actually commented on the lack thereof.  One very important reason I stick with my tried and true method!

8. Bring beans and Kombu to a boil, cover leaving lid slightly ajar so it doesn’t boil over and reduce cooking to a slow simmer.
   You might need to add a cup or two of cold water during the cooking so keep an eye on your beans. If you notice too much scum forming, skim it off and add a little extra water if necessary.  Occasionally I’ve cooked the liquid down to almost nothing… I add an additional cup of water and continue to simmer the beans with any additional ingredients I choose to add, this will reconstitute all that thick delicious bean goo, aka “liquid gold”. You can always reduce the liquid again if you’ve added too much, so don’t worry.

I never cook my beans in anything other than water. I believe all seasoning interferes with the even cooking of the beans and toughens their skin. Fresh beans will yield their own delicious cooking liquor. About 30 minutes into the cooking process, you can add a bay leaf or other herbs if you like, but generally I add these towards the end.

Keep in mind this is just my basic cooking method. By all means experiment and follow different recipes and stick with the ones you like best.

9. Continue to simmer until almost done to your liking ~ until you think they're almost done about 45 minutes (though it depends on the size and hardness so it’s a general guideline. Don’t worry if your beans take a lot longer to cook.) When the beans are about 15 minutes from being fully cooked, now you can begin to add seasonings: a pinch or 3 of cumin is amazing in all kinds of beans, add some salt—I like Kosher, Celtic Sea Salt or Fleur de Sel. (Just don’t use an expensive finishing salt!) Start with about 1.5 teaspoons and adjust to your taste, black pepper, chili peppers, cayenne,  sautéed carrots, onions, finely minced garlic, tomato, anything you think will compliment your beans
   (There should still be liquid left in the pot that doesn't necessarily cover the beans and it will thicken as it cools.)

10. With the addition of seasoning and vegetables continue cooking the beans until they’re tender to your liking…another 15- 25 minutes. I never remove the seaweed (but you can do so at this point if you prefer) with one exception. When I’m cooking white beans I don’t always want to see bits of seaweed floating around. Before I add any seasoning to white beans I remove the seaweed. You have to check it and catch it before it starts to disintegrate. Otherwise I let it disintegrate and incorporate into the dish. It also helps to thicken the sauce.
    
    If you're going to serve the beans right away adjust the seasonings and add salt, pepper, more garlic, cumin etc. if necessary.

11. Beans are delicious with meat served on the plate, with chicken or pork roast, with an egg on top, traditionally with rice, my favorite is with short grain brown rice, or just serve them on their own.

12. If I’m going to freeze the beans and don’t know exactly how or when I want to use them I might freeze them without adding any salt or seasoning at this point. Beans tend to absorb a lot of flavors so even if you freeze when you go to use them you might find they need additional salt or pepper to brighten the flavor.  I never discard the cooking liquid unless I’m using the beans in a salad where I wouldn’t want to incorporate any of this liquid gold.
    
    Most Rancho Gordo beans cook up within an hour. I’ve navigated better websites but just keep clicking on “Products” until you see a link on the left for Heirloom Beans. It’s worth suffering the frustrating website.

You can also order direct from Cayuga Farms or find them at the Union Square Farmers Market in NYC. Have Fun & Enjoy!

Rancho Gordo
1924 Yajome Street
Napa, CA 94559
707-259-1935

Cayuga Pure Organics
18 Banks Road
Brooktondale, NY 14817
607-793-0085 

Public for Brunch

Had a fun Brunch at Public located at 210 Elizabeth Street.
The Menu is simple yet interesting, very tasty and the price is right. $22 will get you an entree, a cocktail, and coffee or tea. They don't take reservations; but if you're flexible and relaxed and get there around 11 you'll only wait about 25 minutes! They have a nice seating area where you can wait for your friends, it's very pleasant.

I ordered the Salad of herby (their spelling not mine) lentils, green beans, avocado, toasted pecans and baby gem with pomegranate molasses and avocado oil vinaigrette and poached eggs on top! This dish was fantastic! Next time though if everyone would agree I'd order it for the table without the eggs on top as it's so delicious it's a great starter to share. Then the Quinoa Hash browns are a must and if you're more than 2 people 2 orders are necessary. And purely by accident I found the delicious recipe for their Quinoa Hash browns on Chow!

My companions ordered the Tea-Smoked Salmon which is superb and the aroma makes your mouth water; grilled chorizo (probably skip this, it's ok but nothing spectacular), Grilled Venison Burger (the cassava chips are the perfect vehicle for the accompanying dipping sauces), and the Fry Up When the food came it didn't look like all that much but in the end we were all very satisfied that we actually skipped dessert. The only oddity was that the tea we ordered wasn't all that great so go for the coffee instead. In some areas the space is tight and I've heard dinner isn't as good but I would definitely go back here for Brunch.

Have Fun and Enjoy!

PUBLIC
210 Elizabeth Street
New York, NY 10012
212-343-7011
Info@Public.nyc.com

Pie Dough

For Thanksgiving my Apple Pies are always requested. Though I think I'm going to have to make a pumpkin pie for my brother since that's really his favorite.  Anyway, I couldn't remember which recipe was my favorite and I just needed a basic recipe. As I started looking, I came across the most wonderful quote in Baking with Julia. "If you could have only one pie dough in your repertoire (HEAVEN FORBID), it would have to be this one, the classic dough that earns blue ribbons at country fairs and stars at esteemed pastry shops." After reading that how could you not try this recipe????  You can find the original recipe here.

But the original recipe contains shortening and I'm not a fan of using shortening and I don't have lard on hand. I prefer all butter and as long as you don't blend all the butter in and leave large chunks and cook it well enough... your dough will be crisp and flaky even the next day. It also doesn't contain any sweetener which I use to help the dough get that golden color and agave is my choice as it's better for you and doesn't add as much sweetness as regular sugar so it can be used with a savory filling as well. In addition a touch of salt helps the flavor. Have you even made a pie or eaten a pie where the dough tastes sort of like cardboard?  Well there's several reasons, crappy tasteless flour, not enough fat, not enough water and a little agave and a pinch of salt can help change that.

The original recipe also calls for a little more fat than my recipe but it's a lot easier to use a full pound of butter rather than 17 ounces and I don't think that one ounce is critical here.

Every year my pies are a little different, but the dough remains very consistent. The dough requires following the recipe but the filling is flexible. Your pie can be more or less sweet and the apples can vary, the amount of spice can change you can add other spices. It's important to know your oven and know your pans.  I prefer metal or aluminum pans because they cook better and the aluminum is recyclable and don't require cleaning. I don't like glass because it adds time and takes too long for the crust to cook on the bottom so I don't recommend that.

I hope you enjoy this recipe. If you can, let me know how it works for you!

Making Apple Pie (the dough can be used for any pie)

DOUGH
Blend together with your fingers for about two minutes then put into a stand mixer with a paddle

1.5 lbs all purpose flour
1 lb unsalted Plugra butter cut into pieces should be like wax cold but not rock hard
(I like the Plugra because it's got less water in it that other brands but any unsalted brand will do)

Combine together the water, salt and sweetener

3/4 to 1 cup ice cold water (you might need a little more it's hard to know)
2 Tablespoons light agave (you can also use white sugar or maple syrup or honey if you like)
a pinch of salt (whatever fits between your fingers.

With the mixer on low speed add the water in a steady pour on the quick side (NOT too slowly or it will over mix the dough)
Your dough should be soft and come together cleaning the bowl with large pieces of butter visible.
If the dough it too dry add a touch more if too wet don't worry just add some flour when shaping it into a ball and rolling it out.

Do Not over-mix the dough. Anyway at this point you will have a lot of dough, enough for 4 Rustic pies or two covered pies with some left over scraps you can use for cut-outs.
Divide it into 4 pieces approx 10 -11 ounces each.
Form into a ball and flatten to about 1/2 - 3/4 inch thick wrap in plastic wrap and refrigerate for 1 hour. if you are going to use the same day.
Otherwise it will last 1 day in the refrigerator to use the following day or 2 weeks in the refrigerator. Defrost for 1 day in the fridge.

Using a 9-9 1/2 inch pie pan Roll the dough into  a circle that hangs over approx 2 inches around on all sides. Place back into the refrigerator.

APPLES

Preheat the oven to 420 F

3-3 1/2 large Granny Smith apples about 2 1/4 to 2 1/2 pounds of apples
Peeled and cored and sliced into 1/8 - 1/4 inch slices

Toss the apples with about 1 cup of loosely packed brown sugar and 1/2 teaspoon of cinnamon, 1/4 teaspoon grated nutmeg (fresh if you have, it can carefully be grated on a microplane) and the juice of 1 lemon. you should like the taste and can add some more sugar if it's not sweet enough.
The sugar will get liquidy and the apples will soften a bit and you should like the taste.

Then toss in a handfull of flour and toss all together.
Place the apples into the pie shell and add a tablespoon or two of the liquid.
Gather the dough and pleat it on top of the apples It will not cover the pie completely but leave an opening in the middle. Place a couple tablespoons of butter (in slices) on top cover with the optional crumb topping and bake.


CRUMB TOPPING
1/2 cup flour
1/2 cup sugar
1/4 cup butter
1/4 teasp cinnaomon
mix together with your fingers until well blended.

Add to the top of your pie in the open space.
Bake at 420 for 15 minutes reduce the temperature to 400 rotate the pie, bake for another 15 minutes turning the pie in between until the crust is golden and the pie is bubbling. You can stick a skewer into the apples to test that they're done to your liking.

Note:  If baking your pie the day before, do not refrigerate overnight. Leave the pies out in a cardboard box they can be warmed just before serving and will retain crispness. If refrigerated or stored in a plastic container they will become soggy.

Have fun and enjoy!

Happy First Day of Autumn

Happy Happy Autumn Everyone!

NY is wonderful in the fall, if you manage to notice the leaves turning in the city it's remarkable. But today was a day of Indian Summer on the last official day of summer. I wonder if we'll have any more before it gets cold before the snows come.

Hopefully I'll get it together and post some pics and more about the food and wine I've been eating and drinking and thinking about.

I didn't get too far with the bitters. I guess the timing wasn't right when I made them but I have been thinking cocktails. The Negroni is still my top favorite but an oldie the Gimlet has been brought to my attention so that's rolling around the noggin right now.

I took today to so some spring/ fall cleaning. Some painting, rug cleaning, floor washing, stocking up on some much needed vitamins just a day to myself. Now I'm going to read myself to sleep.

I'm trying to catch up and store away some energy for the coming season. Looks like it's going to be a busy one! And I still need that massage I keep promising myself!

Enjoy the days, make sure to notice the little bit of nature around us! Hope to see you all soon!

Have Fun & Enjoy!

Love,

Laurie

Maison Kayser Boulangerie

Last week O called and insisted we meet at a new bakery, opened by a famous French pastry chef. It's a french pastry shop, on the Upper East side. So I met O to have a look--and a taste--at...Maison Kayser

Earlier today I’d received an email from Tasting Table about Maison Kayser and since they’ve already said it, I don't have to!

           "…The Upper East Side has gotten exactly what it needs: a very good bakery!"

I'd read about Maison Kayser on Eater so I was eager to visit. If my experience is any indication, this place is going to do very well. 

I took the 6 train to 77th Street, walked down 3rd Ave and I couldn't miss it. It was the only place with people milling about on the sidewalk, and there was O, faithfully standing outside, patiently waiting for me.

My first impression was resoundingly positive: all the pastries looked fresh and tempting. Okay, it's not all perfect! Not all the pastries are labeled so you have to ask what each one is if you don't recognize them. Part of the display has fake breads in it, but so what? The real breads are located further back. One great thing was the line that moved very quickly, the woman who helped us seemed to know most of what we asked and was friendly and helpful (even when we went back the second time)! During the time we were there fresh pastries came out and some breakfast items were replaced with new afternoon desserts. They weren't labeled so I'm not sure what they were.

After surveying the case we ordered a mille feuille pastry with praline filling, a chocolate chip cookie, a pistachio brioche, a plain croissant, a chocolate cream filled croissant pastry thing and the moistest muffin-like thing ever, a madeline that's more like a shallow muffin though not a muffin top ~ All for under $20!. Then staying true to our eating style (teeheehee!), we stepped outside, opened the bag and started pulling the croissant apart. It was very good, not quite Pierre Hermes from Paris but you can't go wrong here! Then a bite of the pistachio brioche which at the time was my least of the lot, but later in the day on my way home on the train.... it proved to be just what I needed and I'd go back for more. Continuing to taste, we each had a bite of this and a bite of that before heading down to Cafe Grumpy on 20th Street for some iced tea and a cappuccino.

I didn't take any photos of the food but it really wasn't necessary. If you live on the Upper East side you're going to go and check it out, if not, check it out when you're in the neighborhood…hey, maybe it’s worth a pilgrimage? The pastries look French because, well, that's what they are. They're not locavore, organic, or gluten free (though please don't quote me on that as you never know what they’ll introduce) but they are delicious and the best part is that they aren't too sweet. Hallelujah!!! And if you didn't already know it, they also have  a cafe that's destined to become a to “go-to” brunch spot! Now of course if you want amazing cream filled pastries on the Upper East side you're going to go to Lady M but they're way over on 78th just off Madison!!!!

So go get yourself some pastries!!!!

Have Fun & Enjoy!

Maison Kayser Boulangerie

1294 3rd Ave 74th St
New York, NY 10021

(212) 744-3100

http://www.maison-kayser-usa.com/

Wood FIred Oven

C's wood fired oven was fired up for the first time this season  the second weekend of May. Naturally it was also the first wood fired pizza of the season. Let's just say I'm still making amazing dough! Honestly it's really one of the only things I make that I truly have an ego about.

It's not just the toppings which are the best available in New York City. Well okay that's my opinion as well as all the people who have eaten my pizza. It's not just about using good ingredients for the topping but as you know if you've been reading my pizza blogs it's all about the dough!

So, I've been modifying the dough as I get to know my sourdough starter. When the weather is cold and damp I add a pinch of dry yeast to the dough (approx 6 cups of flour) and this seems to balance it out. I haven't figured out quite why this works when it's cold and damp but not necessary when it's hot outside. Anyway, I've been making the dough much wetter than before. This seems to be a good idea as it makes the dough more like what I'm looking for. The flavor is great, the color better the texture soft yet crispy.

 Fennel Sausage Pizza!








Once the oven gets going the pizza's are quick to bake, about a minute and a half. That requires that the oven temperature is up to 900 degrees F. While the oven is heating up it can be used to cook other things like shortribs or vegetables. When the pizzas are all cooked that's the time to cook dessert! Hahaha even after stuffing ourselves with more dough than we thought would fit in our stomachs there's always that tiny bit of room left for some sweets!

I really wish you could all have this experience of the pizza coming out of the wood fired oven. There's really nothing like it. There's only a few places where you can truly get pizza made in a wood fired oven. The rising of the dough and the changes it goes through to finally become edible always amazes me. It's incredible how a small addition of rye or corn or whole wheat can change the flavor of the dough. It's the same with different types of starters as well. As you feed your starter it becomes your own picking up the wild yeasts in your kitchen as well as from the flour you feed it.

I hope you will get a chance to eat my pizza some time.
In the mean time Have Fun & Enjoy!

Mast Brothers Chocolate

Mast Brothers is making chocolate right here in Brooklyn!
It's not the most refined or the smoothest chocolate I've ever eaten. But I must say it's the tastiest chocolate I've ever eaten and it's made right here in New York City. This makes me so proud.

It's not the best ~ hahahaha I keep saying what it's not good for but it's so flavorful and I love it. Okay so back what I was saying...~ for coating truffles but it's perfect for the inside of the truffles. It's also fabulous for hot chocolate. You won't find a chocolate better suited to making the most flavorful hot chocolate you've ever eaten (Hot Chocolate Recipe) The brothers at Mast yes, they are really brothers, are making about a dozen or so chocolates from beans from around the world. They have two different beans from the Dominican Republic and they made two different chocolates from it.

Their chocolate changes like the seasons and the weather. It's all dependent on the cocoa beans they get and where they're grown. Each crop is different which is why this chocolate is so amazing. It's always changing and the brothers are always striving to make it better.

Go Out to Mast Brothers.....
111 N 3rd St  Brooklyn, NY 11211

(718) 388-2625

Have Fun & Enjoy

Craft NYC

I was invited to have dinner at Craft recently and I welcomed the opportunity. I'd never been so I was excited! The dining room is cool and the tables and seating generous enough for larger guests. But before I continue with the rest I want to say that I don't like to make bad judgments on only one visit but this restaurant has been around a while and it's reputation doesn't stand.

So, here goes....First we ordered a white wine, a 2005 Gewurztraminer, very tasty by the way.  The sommelier proceeded to decant and vigorously swirl the wine all the while sniffing it. In general white wines are not decanted.  Let me first say ("No one orders a Gerwurztraminer without knowing what it is".) So I asked the sommelier why he decanted the wine, his response was that this wine has off smells and he didn't want us to be put off (well ok I guess). 

But lets just say this is an odd procedure and red wines are not vigorously swirled in decanters so why practically shake a white? Needless to say the wine was great with the food. Next we ordered a red which I didn't photograph but by then the light faded and I didn't want o use the flash on my camera. Next we ordered a red which should have been decanted while we were drinking the first bottle. The sommelier brings the decanted bottle to the table along with broken cork my companions didn't notice. (The Sommelier should have said something). The wine was corked and he should have known this. Of course we mentioned it and he immediately took the wine away note: he did not taste the wine or smell it until our meal almost ended upon which he agreed the wine was corked. He then opened and brought another bottle to the table which we just accepted though this was also strange since it was not a wine we chose. But at this point we were already over this restaurant.

The food was ok, nothing really special considering the prices but I wouldn't recommend going here or spending the money. It's unlikely I will return unless someone picking up the tab insists. I'd choose ABC Kitchen Gramercy Tavern  Eleven Madison any other on Lexington Ave or any number of Indian restaurants in the area.

Alright if you hadn't noticed by this time I was already bored. Though I am very grateful to have been invited to dine with my companions and finally graced the inside of this restaurant.

First an amuse of Mackrel~ the best of what was to come.

A beet salad, lovely but served too cold and the beets tasted boiled and refrigerated.

An artichoke salad was just nice. Let me say everything looked good it just wasn't as special as I had expected. A copper pot of short ribs also nice, I guess what I'm saying is that the food was good but nothing special. It didn't knock my socks off and certainly didn't justify the price. So, if someone is taking you out and you want them to spend money for no reason then go here.

Craft NYC

43 East 19th Street
New York
(212) 780-0880

 

 

 

 

 

 

 

 

 

 

 

 

 

Have Fun & Enjoy!

 

 

Homemade Bitters - Infusing the Ingredients

Bitters Part II

After some discussion with my friend Ben, who's been involved with some people making their own spirits and reading various recipes, I've decided to begin my Bitters by infusing the various herbal ingredients I purchased at Kalustyans in individual vials in grain alcohol. I found a blog by Jamie Boudreau called Spirits and Cocktails he gives a concise explanation of what bitters are and how to make them. What impressed me most about this blog was how to control the flavor of your bitters. Each ingredient will release it's flavor at different rates and you don't want one herb over powering the rest. This is what lead me to using individual vials for each ingredient. He also gives two recipes, one for Cherry Bitters and the other for Bokers Bitters. I highly recommend reading this blog, it's got some great cocktail recipes on it as well. It looks like he also opened a bar in Seattle in June of 2011

I used some of the ingredients listed in the recipes on Spirits and Cocktails along with the ingredients my friend Ben gave me and went shopping at , Kalustyans hahahaha ~ it's hard not to buy more than you came for. This is a great place to get a vegetarian lunch, upstairs they have a cafe. Here you can find 100's of types of hot sauce, dozens of bottles of bitters, 100's of herbs in various sizes, dozens & dozens of different types of rice, the best pine nuts you can buy anywhere, homemade hors d'oeuvres  size vegetable samosas, dry chili peppers, oils, beans, grains, specialty flours, citric acid, tapioca and other additives for all kinds of things, incense, soaps, candy and sweets etc etc etc.

I purchased 8 different ingredients: Calamus Root, Cinchona Bark , Wormwood,  Quassia chips , Gentian, Dandelion Bark , Sassafras Root , and Elderberries.  I chose the first 5 ingredients because I found them either listed in bitters recipes I found online or as an ingredient listed on some of the dozens of bottles of bitters sold at Kalustyans. Most of these ingredients also have historical medicinal properties and great bitter flavors. I bought the dandelion because I thought it might be a good flavor, Sassafras because I like root beer and some bitters have a coffee like flavor but I didn't see anything with Sassafras in it. Over the past 4 years when I feel a scratchy throat coming on Elderberry aka Sambucus Syrup to be the best thing (along with Zinc lozenges). All winter I like to drink Elderberry leaf tea, whether it's psychosomatic or not I don't care, it makes me feel like I'm boosting my immune system (as any cold I feel coming on goes away within a couple of days). I also like the flavor a lot!
 

The infusion process has begun and as you can see in some cases the alcohol has already taken on the color of the herb within the first hour.

Before crushing grinding or just breaking apart, I tasted all the ingredients. It's amazing how different bitter can taste. Each one is special in it's own right.  I found that Quassia (the bottle in the photo with the bark looking stuff) tastes like Tonic. I have no idea if it's like quinine which is what gives Tonic it's flavor but I like it.

The process will be to shake each bottle every day for one week. Then using a dropper I'll see if I can taste whether each has been infused enough. At some point I'll strain each one. I'll have to figure out how to blend them but I'll figure that out after I strain them.
Stay Tuned......

Have Fun & Enjoy