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Posts Tagged ‘dough’


The great thing about turkey pot pie is that it uses up so many Thanksgiving leftovers in one dish. But it’s also great if you’re not going to be making a big Thanksgiving meal and you want all the flavors without all the fuss. Serve this with some mashed sweet potatoes and a side of cranberry sauce and you’ll be in a good place.

Turkey Pot Pie

2 cups diced or shredded leftover turkey (or one turkey breast roasted with olive oil, salt, and pepper)

2 celery stalks, diced

1 cup carrots, diced (could be leftover, pre-roasted)

1 onion, minced

1 1/2 cups leftover gravy, loosened up with a 1/4 cup water (or use chicken stock thickened with a roux of 1 tablespoon butter and 1 tablespoon flour)

1/2 cup white wine

Juice of 1/2 lemon

1 tablespoon rosemary or thyme, minced

Pie dough for 1 9-inch pie or cut into individual ramekin/soup bowl-sized discs

Saute the onion and celery in a couple tablespoons of olive oil until they soften, about 5 minutes. Add the carrots and herbs and cook for a few minutes if raw, or if leftover, go ahead and add the turkey, gravy, wine, and lemon. Taste for seasoning and adjust if necessary (however, everything has generally been pre-seasoned, so you need to check).

Divide into ramekins, filling 3/4 of the way up. Cover the ramekins with the pie dough pieces and make sure to seal well along the edges. Cut a couple slits in the dough to let steam escape. They will most likely bubble through, but it’s not a problem. To make the dough brown nicely, you can brush the tops with a beaten egg or some olive oil and sprinkle a little sea salt on top.

Bake at 375 degrees for 20 minutes or until the crust starts to brown if already warm, or 45 minutes from the freezer. Make sure to place a pan beneath in case they bubble over.

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While we are in the midst of trying to sell the apartment, I’ve been falling back on old favorites. Last night, I made a version of this Puglian specialty, orecchiette with broccoli rabe and sausage and every time I make it, it brings me back to a night in southern Puglia. The meatiness of the sausage is comforting and warm on a cold fall night.

Fall always means lasagna time for me…I love making it for company too, because I can put it in the oven when they come over and spend time with people, rather than in the kitchen. My favorites for fall are mushroom and roasted carrot and butternut squash.

My favorite fall fruits are definitely pears, and I love to make crostatas with pears and gorgonzola this time of year. I make big batches of dough and freeze them for later, so I can just defrost and put together the filling when I’m running low on time.

Cold weather makes me really crave a good Sunday breakfast, and there’s no better breakfast than egg and pancetta sandwiches on homemade sage biscuits. I still have a couple of these tucked away in the freezer, and I can’t wait to have one this Sunday.

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Pizza is always a great go-to when you have people over because you can let them choose their own toppings. Make a big batch of dough, preheat the pizza stone and put out your topping options. I like to roll the dough out on an upside down cookie sheet so that you can just ease it off in one direction. Make sure you put enough flour or semolina on the bottom so it doesn’t stick.

Pizza Dough

1/4 cup white wine

3/4 cup water

1 envelope yeast

1 teaspoon salt

1 tablespoon honey

2 tablespoons olive oil

3 1/2 cups flour

Combine wine, water, and yeast in a large bowl and allow the yeast to dissolve. Add the honey, salt, and half the olive oil. Slowly add the flour until it comes together in a ball. Knead for several minutes until it firms up. Place in a bowl oiled with the remaining olive oil and rest with a damp towel over it for 45 minutes.

Squash Blossom Pesto Pizza (makes 2 individual pizzas)

3 tablespoons pesto

6 squash blossoms

1/2 a mozzarella ball

6 tablespoons grated parmesan

1 cup roasted tomatoes

1 garlic clove, minced

Preheat the pizza stone in a 450 degree oven for at least a half an hour. Roll out pieces of dough to the size you want, making sure to flour it well. Spread the garlic over the top and drizzle the pesto over. Place pieces of mozzarella and tomatoes around. Sprinkle with the parmesan and layer a couple squash blossoms over the top. Bake for 10-15 minutes, until the edges start to brown and the bottom becomes crisp.

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Fruit tarts are probably my favorite dessert ever. I remember birthdays when I wanted a fruit tart instead of cake. This one has a flaky crust and pastry cream that isn’t too heavy. Plus, I found some delicious strawberries at the farmers market. I thought about just strewing them on top stems and all because they were so beautiful, but who wants to de-stem strawberries as they eat a tart? It’s one thing to create beautiful pictures, but my goal is to make food I want to eat above all. So, standard strawberry formation.

I love when the summer fruit starts coming in, there are endless desserts to make. When they look this pretty, you can’t go wrong!

Strawberry Tart

1 quart strawberries, hulled and halved

1 1/4 cups whole milk

1 teaspoon vanilla extract

3 egg yolks

1/2 cup sugar

3 tablespoons cornstarch

3 tablespoons unsalted butter

1 9-inch pie crust from this recipe

Roll out the dough into a round large enough to fit into your tart shell with some excess. Don’t pull it because it will shrink more, just coax it into the corners and cut off any excess. Place a piece of buttered foil into the shell and put dry beans or rice into it to hold the shape while it bakes (it’s called blind baking). Bake at 375 for 10 minutes and then remove the beans and prick with a fork to allow air out if it puffs up. Bake for another 20 minutes until it starts to brown. Remove and cool.

For the pastry cream, bring the milk to a boil. In a bowl, combine the eggs, sugar, and cornstarch with a whisk. Slowly add a bit of the hot milk and whisk vigorously to temper the eggs. Pour into the remaining milk in the pan and continue to whisk until it thickens, about 10 minutes. Pour through a strainer if you wish, and add the vanilla and any additional flavorings you wish (cognac or brandy are nice). Add the butter and whisk until incorporated and melted. Refrigerate until cool.

Pour the pastry cream into the cooled shell. Arrange the strawberries however you want on top. Optional, you can heat some apricot jam with a little water until a little runny and brush it over the top.

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I love most kinds of pizza, but my favorite will always be the NY slice. I’m particular about the slice too– I prefer a slice with a crispy crust, flavorful sauce, and not an excessive amount of cheese. The crispy crust is key, and I usually prefer when I get the reheat– they put the slice from the pie back in the oven and the edges get the nice crispy cheese and the crust is perfect. Oh, and it has to be a plain cheese slice. No bbq chicken or pasta on my pizza.

I also like homemade pizza, although it’s definitely a different animal. I prefer them like this, with a crispy flatbread-like crust. You can always add your favorite toppings and people can personalize their own at a party. I’m not a big fan of the way most people do prosciutto on pizza. It turns that unappealing gray color and the whole slice comes off when you try to take a bite. I do it a little differently. I crisp up the prosciutto in the oven on a sheet pan and then crumble it over the cooked pizza. Perfect!

Pizza with Pesto, Arugula, and Prosciutto

1 1/2 teaspoons yeast

3 1/2 cups flour plus extra for dusting

2 tablespoons salt

1 1/2 cups warm water

1 tablespoon honey

1 tablespoon olive oil

3 tablespoons pesto

1/2 cup arugula

parmesan or pecorino

3 pieces of prosciutto, crisped in a 375 degree oven for 15 minutes

Proof the yeast with the warm water and honey in a bowl (not metallic) for 5 minutes until it starts to foam up. Add the salt, flour, and olive oil and mix together. Dump out on a floured surface and knead together for 5-10 minutes. You may need to add more flour if it feels too wet. Let it rest in an oiled bowl under a damp kitchen towel for 1 1/2 hours. Turn out onto a floured surface and cut into quarters. Roll into balls and let sit for another 15 minutes. Roll out and top with your toppings.

Preheat a pizza stone (or sheet tray) in an oven at 450 degrees for an hour. Once you’re ready to go, it will happen fast. Move the rolled out dough onto the stone carefully, it will immediately start to bubble and cook. Work quickly and spread the pesto on the dough and then some shavings of cheese.

Pop back in the oven for 10 minutes, until it starts to brown on the edges. Take it out and let cool for a couple minutes. Sprinkle the arugula and prosciutto pieces over the top. Cut and serve!

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Oatmeal raisin cookies are a favorite around the apartment, and I think this may be the winning recipe. I was planning on giving the whole batch to Gareth to take on his trip this week, and I somehow kept to the plan. But I think I’m going to have to make them again soon, because the one I ate hot from the oven was just delightful. The original recipe is based on one from Flour Bakery (I’m still baking my way through their book), but I had to make a couple changes because I didn’t have enough raisins. I think they may be even better.

Oatmeal Raisin Cookies

1 stick butter

1/4 cup plus 2 tablespoons sugar

1/2 cup packed light brown sugar

1 egg

3/4 cup plus 2 tablespoons flour

3/4 cup plus 2 tablespoons oats (not instant or quick cooking)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 cup raisins

1/4 cup chocolate chips

2 tablespoons dried currants

Combine the butter and both sugars in a bowl and cream together with an electric mixer. Make sure you use room temperature ingredients so they combine properly. Add the egg and beat together.

Meanwhile, combine the flour, oats, baking soda, salt, nutmeg and cinnamon. Add the raisins, chocolate chips, and currants and stir together. Add to the wet ingredients and mix together. If you can, let the dough rest in the fridge for a couple hours or overnight.

Roll into 1 inch balls and flatten. Place on a silpat with enough space between because they will spread out. Bake for 15 minutes at 350 degrees until they start to brown around the edges. Let cool.

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I always forget how much I actually like quiche until I have some leftover pie dough and make one. It’s a perfect lunch with some salad on the side and so easy to make. Plus, you can use up any leftovers in the fridge. Just substitute or add to the ingredients below, and you can even mix together the night before and pour into the dough in the morning to make a really quick breakfast. I recommend putting it on a baking sheet though, because the last thing you want to be doing is cleaning the bottom of the oven if it overflows.

Next week in my week off I’m planning on making a bunch of pie dough and freezing it so I have it whenever I need it….stay tuned…

Leek and Mushroom Quiche

6 eggs, beaten

6 mushrooms, sliced

1 leek, chopped

1/2 onion, chopped

1 garlic clove, minced

1/4 cup white wine

1/2 cup parmesan, grated

1/4 cup cheddar, grated

1 pie crust, homemade or frozen, docked (poked several times with a fork so that the air bubbles can get out)

Saute the onion, leek, and garlic in some olive oil for a couple minutes until soft. Add the mushrooms and cook for another 5 minutes. Deglaze with the wine and let cool. Add the cheese and eggs and stir to combine. Pour into the pie crust and top with a little extra grated parmesan if you like.

Bake at 375 degrees for 35-40 minutes, or until browned and bubbling on top and the crust is browned on the edges. Let cool a few minutes before slicing.

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