2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
# With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
# Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Do not skip the chilling part this make the dough flaky. It take time to make good dough
Thank you Martha Stewart for making great Pate Brisee
Love to eat
The wicked cook
Thursday, December 16, 2010
Rustic Onion Tart
1 Pate Brisee see recipe
3 medium sweet onion
1 red onion
3 Tbsp olive oil
3 Tbsp butter
salt and pepper to taste
1 Tbsp balsamic vinegar
1 cup roughly grated Gruyere cheese
View full recipe
Peel and slice the onions, heat oil and butter in large, heavy-bottomed saute pan over medium heat. Add the onions and sprinkle a little salt over them, this will draw the moisture out. Stirring occasionally for 10 minutes until the onions have softened and are translucent. Reduce the heat and cook for an additional 40 minutes stirring occasionally until the onions are well browned. Add balsamic vinegar and cook for 10 more minutes until completely caramelized. Remove from heat.
Preheat oven to 450. Remove dough from the refrigerator and let stand for 5 minutes before rolling. Roll out the dough on a lightly floured surface to fit your tart pan.
Place all but a couple tablespoons of cheese in the center of the dough. Spread to edges. Add the onions layering them on top of the cheese. Sprinkle the remaining cheese over the top of the tart.
Place in the oven and bake for 10 minutes at 450, reduce the heat to 350 and bake for 20-25 minutes more until the crust in golden brown. Remove from oven let sit for 10 minutes before serving.
Enjoy
The Wicked Cook
3 medium sweet onion
1 red onion
3 Tbsp olive oil
3 Tbsp butter
salt and pepper to taste
1 Tbsp balsamic vinegar
1 cup roughly grated Gruyere cheese
View full recipe
Peel and slice the onions, heat oil and butter in large, heavy-bottomed saute pan over medium heat. Add the onions and sprinkle a little salt over them, this will draw the moisture out. Stirring occasionally for 10 minutes until the onions have softened and are translucent. Reduce the heat and cook for an additional 40 minutes stirring occasionally until the onions are well browned. Add balsamic vinegar and cook for 10 more minutes until completely caramelized. Remove from heat.
Preheat oven to 450. Remove dough from the refrigerator and let stand for 5 minutes before rolling. Roll out the dough on a lightly floured surface to fit your tart pan.
Place all but a couple tablespoons of cheese in the center of the dough. Spread to edges. Add the onions layering them on top of the cheese. Sprinkle the remaining cheese over the top of the tart.
Place in the oven and bake for 10 minutes at 450, reduce the heat to 350 and bake for 20-25 minutes more until the crust in golden brown. Remove from oven let sit for 10 minutes before serving.
Enjoy
The Wicked Cook
Wednesday, December 15, 2010
Curried Butternut Soup
8 cups cubed peeled butternut squash (one medium squash, 2 pound)
2 Tablespoons butter
2 cup chopped peeled Granny Smith apples (2-3 apples)
1 finely chopped onion
2 carrots finely chopped
2 cloves garlic minced
3-4 cup chicken stock (I like Kitchen Basic)
2-3 teaspoons curry powder
1/2 cup of Greek yogurt
1/2 cup grated extra-sharp white cheddar cheese
salt and pepper to taste
Preheat oven to 400. Arrange squash in a single layer on baking sheet coated with cooking spray. Bake for 45 minutes or until tender
Melt butter in dutch oven over medium high heat . Add apples, onions, carrots, saute 10 minutes. Stir in curry powder and garlic, cook 1 minute, stirring constantly. Add squash, broth and salt, stir well. Reduce head to medium-low, simmer uncovered 30 minutes. Partially mash mixture with potato masher, or a hand blender. Add Greek yogurt and stir well. Top each serving with cheese
Love to eat
The wicked cook
Karrie Maniaci-Hebert
2 Tablespoons butter
2 cup chopped peeled Granny Smith apples (2-3 apples)
1 finely chopped onion
2 carrots finely chopped
2 cloves garlic minced
3-4 cup chicken stock (I like Kitchen Basic)
2-3 teaspoons curry powder
1/2 cup of Greek yogurt
1/2 cup grated extra-sharp white cheddar cheese
salt and pepper to taste
Preheat oven to 400. Arrange squash in a single layer on baking sheet coated with cooking spray. Bake for 45 minutes or until tender
Melt butter in dutch oven over medium high heat . Add apples, onions, carrots, saute 10 minutes. Stir in curry powder and garlic, cook 1 minute, stirring constantly. Add squash, broth and salt, stir well. Reduce head to medium-low, simmer uncovered 30 minutes. Partially mash mixture with potato masher, or a hand blender. Add Greek yogurt and stir well. Top each serving with cheese
Love to eat
The wicked cook
Karrie Maniaci-Hebert
mom's famous cheesey potatoes
3 large baking potatoes-sliced thinly
1 onion diced
4 Tablespoons butter
4-6 Tablespoons of flour- enough to bind the onions in a clump
2 cups milk
2 cups sharp cheddar cheese-grated
Saute the onions in the butter till soft, then add flour 1 Tablespoon at a time to make a roux and onions have clumped together (this will thicken the cheese sauce). Add milk, 1/2 cup at a time and stir till mixed well and starts to thicken. After milk is well mix with flour and onions put cheese in 1/2 cup at a time till melted. Spray a 9x12 dish with cooking spray and layer potatoes in pan pour cheesy mixtures over each layer. Save some sauce for the top. Sprinkle top with cheese. Cover and bake at 400 for 10 minutes and turn oven down to 350 for 1 hours or until potatoes are soft. Make sure you use a cookie sheet under the 9x12 dish, this will avoid a mess in your oven. Let cool for 10-15 minutes before serving.
You can also add ham to the potatoes, peas also work well too.
You can also use frozen shredded hash brown instead of the baking potatoes
Love to eat'
The wicked cook
Karrie Maniaci-Hebert
1 onion diced
4 Tablespoons butter
4-6 Tablespoons of flour- enough to bind the onions in a clump
2 cups milk
2 cups sharp cheddar cheese-grated
Saute the onions in the butter till soft, then add flour 1 Tablespoon at a time to make a roux and onions have clumped together (this will thicken the cheese sauce). Add milk, 1/2 cup at a time and stir till mixed well and starts to thicken. After milk is well mix with flour and onions put cheese in 1/2 cup at a time till melted. Spray a 9x12 dish with cooking spray and layer potatoes in pan pour cheesy mixtures over each layer. Save some sauce for the top. Sprinkle top with cheese. Cover and bake at 400 for 10 minutes and turn oven down to 350 for 1 hours or until potatoes are soft. Make sure you use a cookie sheet under the 9x12 dish, this will avoid a mess in your oven. Let cool for 10-15 minutes before serving.
You can also add ham to the potatoes, peas also work well too.
You can also use frozen shredded hash brown instead of the baking potatoes
Love to eat'
The wicked cook
Karrie Maniaci-Hebert
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