Cornish Pasties

 I would like to add the recipe for a properly made Pasty to the list of topics to avoid at all cost when in a social environment. I have many people get upset with me that I do not make pasties quite the way their mothers did by adding carrots, using sliced or cubed filling. Where the pastry is crimped doesn’t even register with me as an issue worthy of debate. I only care if it is flavorful, and I’ll be happy having it as a snack….. Then again the Cornish pasty is derived from Cornwall, England and the residents there don’t even agree on how to make a pasty so I don’t think the issue is ever going to be resolved.

I think of the pasty as a comfort food, and couldn’t care less if it is crimped on the top or the side. I don’t add carrots to mine, but I know many people do. I know the wives of many miners made them for their husbands to take to work. I know that some even added a sweet filling to a corner of the pasty so dessert and entrée could co-exist peacefully.  I know a bunch of people who live in Michigan, Minnesota, and Wisconsin not only eat them, but take them seriously enough to bend my ear about technique once they hear the word pasty.

When I make pasties I don’t even follow the recipe exactly as it is written below because I make dozens at a time.  I blanch my vegetables ahead of time, and fold them into my beef just before stuffing my pastry. Speaking of pastry, I use puff pastry for my pasties because I like the texture over the traditional crust. I cook my beef in a slow cooker for several hours with the herbs, spices and Demi-glace that make the pasties that leave my kitchen tender, and well-seasoned little bundles of Joy that I think you too will enjoy.

 

Ingredients

 

For the pastry:

 

Puff Pastry Sheets

-or-

10 ounces all-purpose flour, plus extra for dusting

pinch salt

5oz cold unsalted butter

cold water, to mix

For the filling:

 

1 teaspoon olive oil

12oz eye of round steak, cut into cubes

1 onion, finely chopped

1 medium potato, peeled and finely chopped

3 medium turnips, peeled and finely chopped

1(6oz) rutabaga, peeled and finely chopped

1 teaspoon Worcestershire sauce

½ teaspoon dried thyme

1 pinch ground mace

¼ cup demi-glace

Sea salt and ground white pepper

2 tablespoons water (optional)

1 egg, beaten, to glaze

HP brown sauce, to serve (optional)

Steps:

1. If making the pastry from scratch, sift the flour and salt into a bowl. Cut the butter into small pea sized pieces and add to the flour. Using your hands, rub the butter into the flour until the mixture resembles fine breadcrumbs.

2. Add a little cold water, a tablespoon at a time, until the butter and flour mixture begins to come together. Using your hands, bring the dough together into a ball, then wrap in cling film and place into the fridge to chill while you make the filling.

3. For the filling, heat a little oil in a non-stick pan. Place the beef into the pan and sear on all sides, then remove from the pan and set aside.

4. Add the onion to the pan (adding a little extra oil, if necessary) and cook over a medium heat for 5-6 minutes, or until soft.

5. Add the potato, rutabaga, turnips, Worcestershire sauce, demi-glace and dried thyme. Season the mixture well with mace, salt and ground white pepper and stir.

Cover with a lid and cook gently for 5-10 minutes, or until the vegetables are just tender. Add 2 tablespoons of water to the pan if the mixture becomes too dry.

6. Return the beef to the pan and stir well, then remove from the heat and leave to cool.

7. Preheat the oven to 400°F.

8. On a lightly floured surface, roll out the pastry to approximately 1/4 inch thick. Using an upturned saucer or small plate as a guide, cut out circles about 8 inches in diameter.

9. Place the filling in the center of each pastry circle. Brush the edges with beaten egg and fold the pastry over the filling to make a half-moon shape. Using your fingers, crimp the edges together to

Seal the dough, and prevent the filling from bursting out when baking.

10. Place the pasties onto a parchment lined sheet pan and brush with more beaten egg. Transfer to the oven and bake for 15-20 minutes, or until crisp and golden-brown.

11. Serve the pasties hot, with some brown sauce, or beef gravy.

Chile Rellenos De Queso

Many of you have consumed a snack form of this dish known as ” Jalapeno Poppers” without ever knowing where they came from. If you should want to make them you can simply follow the steps in the note wrtten at the bottom of this recipe.  It may be a good idea to throw the stuffed chilies in the freezer for a few minutes so they can firm up before adding the breading. 

Ingredients:

6 each poblano or Anaheim chiles

2 teaspoons distilled white vinegar

3 large ripe tomatoes

1/4 small yellow onion

1 clove garlic

1 tablespoon canola oil

2 bay leaves

1/2 teaspoon freshly ground black pepper

3 cups grated Queso Chihuahua (Monterey Jack or medium
sharp cheddar cheese can be substituted)

three eggs, separated

1/2 cup all-purpose flour

1 cup Panko (Japanese bread crumbs)

oil for frying

Steps:

1. Roast, and peel the chiles. Make a lengthwise in each one, being careful not to break it, and remove the seeds and membranes. Soak the chiles in water to cover with 1 tablespoon salt and vinegar for 20 minutes. rinse, drain and set aside.
2. In a blender, purée the tomatoes, onion and garlic, then strain. Heat 1 tablespoon oil in a skillet, add the tomato purée and bring to a boil. Lower the heat, add 1 teaspoon salt, bay leaves and the pepper and cook, covered, for 10 minutes. If the sauce becomes too thick, thin with up to 3/4 cup of water. Set aside.
3. Fill each chile with up to 1/2 cup of the grated cheese and set aside.
4. Beat the egg whites until they form stiff peaks, then stir in the yolks one at a time. Spread the flour on the plate, turn each chile in the flour to coat lightly, and dip into the beaten egg, so that the chile is completely coated. Toss the chiles in the breadcrumbs, and reserve.
5. Heat your deepfryer to 350°, or heat oil into a thick bottomed saucepan to use in place of a deep fryer.
6.  When hot, add the chiles, one or two at a time, and fry until lightly browned. Drain on absorbent paper.
7. Before serving, heat the tomato sauce and arrange the chiles carefully so that each is almost covered with sauce. Cover and simmer five minutes.

Note*  To make Jalapeno Poppers: Exchange 2 dozen fresh jalapeno peppers for the chilies used in this recipe, reduce the shredded cheese to 1 1/2 cups and add 8 oz  cream cheese to the cheese mixture. Some even like to add 1/4 cup chopped, cooked bacon to the mixture and just follow the steps as written.

Carrot Cake Cookies

Makes
4-6 servings

Ingredients:

1 1/8 cups all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

4 ounces(1stick) unsalted butter, softened

1/3 cup plus 2 tablespoons packed light brown sugar

1/3 cup plus 2 tablespoons granulated sugar

1 large egg

½ teaspoon vanilla extract

1 cup coarsely grated carrots (2 medium)

1 cup walnuts, slightly broken

1/3 cup raisins

FILLING

1 cup cream cheese

1 tbsp honey

 

Steps:

1.Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

2.Butter 2 baking sheets, and set aside.

3.Mix together flour, cinnamon, baking soda, and salt in a bowl.

4.Beat together butter, sugars, egg, and vanilla in another bowl until pale and
fluffy.

5.Mix in carrots, nuts, and raisins; then add flour mixture to this and beat until just combined.

6.Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are
lightly browned and springy to the touch, 12 to 16 minutes total.

7.Cool cookies on sheets for 1 minute, then transfer cookies to racks to cool completely.

8.While cookies are baking, blend cream cheese and honey in a food processor until smooth.

9.Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Cinnamon Rolls with Cream Cheese Frosting

Ingredients:

3/4 cup whole milk

1/4 cup margarine, softened

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup granulated sugar

1/2 teaspoon salt

1/4 teaspoon ground cardamom

1/4 cup water

1 egg

1 cup brown sugar, packed

1 tablespoon ground cinnamon

1/2 cup margarine, softened

1/2 cup raisins (optional)

Steps:

1. Heat the milk in a small saucepan until it bubbles,
   then remove from heat. Mix in margarine; stir until melted. Let cool until
   lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast,
   sugar, cardamom and salt; mix well. Add water, egg and the milk mixture;
   beat well. Add the remaining flour, 1/2 cup at a time, stirring well after
   each addition. When the dough has just pulled together, turn it out onto a
   lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10
   minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon,
   softened margarine.
4. Roll out dough into a 12×9 inch rectangle. Spread dough
   with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up
   dough and pinch seam to seal. Cut into 12 equal size rolls and place cut
   side up in a lightly greased 9×13 baking pan. Cover and let rise until
   doubled, about 30 minutes. Preheat oven to 375°F.
5. Bake in the preheated oven for 20 minutes, or until
   browned. Remove from muffin cups to cool. Serve warm

Cream Cheese Frosting Recipe

Ingredients:

1/2 cup of butter (1 stick), room
temperature

8 oz cream cheese (1 package), room
temperature

2 to 3 cups of powdered sugar

1 teaspoon of vanilla extract

Steps:

1. With an electric mixer, mix the
butter and cream cheese together, about 3 minutes on medium speed until very
smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 .Add the vanilla extract and mix.
Slowly add the powdered sugar. Keep adding until you get to desired sweetness
and thickness.

Authentic San Francisco Sourdough Bread

Sourdough Starter

Did you know the term “Hooch” came from the California Gold Rush days? Prospectors in need of adult beverage would sip the liquid that formed on the starter used to make their Sourdough Bread. This may sound gross, but it still tastes just like Red Stripe from a can!

Ingredients:

2 cups warm water

6 -8 cups bread flour (this depends on your proximity to sea
level and how thick your sourdough starter is)

1 cup sourdough starter (cold)

2 teaspoons salt

2 teaspoons granulated sugar

1/2 cup cold water

1/2 teaspoon cornstarch

Steps:

1. In a large bowl,
   combine the water, sourdough starter and 4 cups of flour.
2. Mix
   well and cover with plastic wrap in a warm place 8-12 hours (I do it over
   night).
3. The
   next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time
   to make a very stiff dough .
4. Knead
   till smooth.
5. Cover
   and let rise 2 to 2-1/2 hours.
6. Punch
   down and divide in half.
7. Knead
   till smooth and form into rounds. Place on a greased, or cornmeal dusted
   baking sheet. Cover lightly and let rise till double and puffy (1 to 1-2
   hrs).
8. While
   this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small pot
   and heat until boiling, remove from heat and let cool.
9. Heat
   oven to 400°F.
10. Carefully
    place a small pan of hot water on the bottom rack of the oven.
11. Cut
    two slashes across each other on top of each loaf.
12. Bake
    for 10 minutes.
13. Pull
    out the rack and baste each loaf well with the cornstarch mixture.
14. Close
    the oven and allow to bake another 20-25 minutes. Loaves should be a light
    golden color and sound hollow when tapped on the bottom.

Apple fritters- Buñuelos de Manzana

Serves: 8

The apples in these treats are slightly roasted, which gives them a wonderful flavor that contrasts nicely with the crispy texture of the batter. Use only a tart apple such as a Granny Smith or Crispin when making Fritters.

Ingredients:

2 Pounds Granny Smith Apples

1/4 Cup Unsalted Butter

2 Tablespoons Granulated Sugar

1 teaspoon freshly ground cinnamon

3 Tablespoons Brandy

Batter-

3 Eggs, at room temperature

3/4 cup Apple Cider or light beer

1/2 teaspoon salt

3 Tablespoons vegetable oil

1/2 Cups all-purpose flour

1 1/2 Tablespoons granulated sugar

Vegetable oil, for frying

Confectioners’ sugar, for dusting

Steps:

1. To prepare the apples, preheat the oven to 350°F. Lightly butter a baking sheet.
2. Peel and core the apples. Mix the sugar with the cinnamon and sprinkle on top of the apples. Drizzle the brandy all around and bake until the apples are tender but not mushy, about 25 minutes. You should be able to poke a knife through easily. Place on a wire rack and let cool completely, 30 to 40 minutes. Meanwhile prepare the batter.
3. To make the batter, separate the eggs, making sure you don’t get any of the yolks and the whites. Mix the yolks with the cider, salt, and vegetable oil. Gradually whisk in the flour by hand. In a separate bowl, whip the egg whites, and once they start to froth and thicken, add the sugar. Continue beating until glossy, stiff peaks are formed, 5 to 10 minutes total. Carefully fold into the egg yolk mixture. Set aside until the apples are cool. This mixture shouldn’t be prepared more than an hour before using.
4. Preheat your deep fryer, or pour the oil into a deep sided pan to a depth of about 2 inches and heat to 375°F. If you don’t have a thermometer, you can test the temperature by pouring a little batter into the oil; it should immediately bubble and puff. Dip the apples into the batter and lift to remove the excess. Slide into the hot oil, frying small batches until golden brown on both sides, about two minutes, then drain on paper bags or paper towels. Test the oil between batches, because the temperature may drop. Let cool for five minutes, sift confectioners’ sugar on top, and enjoy.

Mexican wedding cookies- Polvorones

It’s that time of year………………..

yield: two dozen

Ingredients:

1 1/2 cups unsalted butter, or 1 cup clarified butter

1 cup caster sugar

1 cup almond flour

2 cups all-purpose flour

1/2 teaspoon vanilla extract

sifted confectioners’ sugar, for dusting

Steps:

1. Clarify the butter by cutting into small pieces and melting in a saucepan over low heat. Skim off any foam and discard. Turn off the heat and allow to stand for five minutes, until the remaining milk solids synced to the bottom. Gently strain the butter, making sure not to include the solids.
2. Preheat the oven to 375°F
3. In a bowl, combine the clarified butter with sugar and refrigerate until it solidifies, approximately 30 minutes.
4. Remove the butter from the refrigerator and wit and a mixer until thickened, and frothy.
5. Gradually add the all-purpose flour using a spoon or spatula, then add the almond flour and vanilla. Need, in the bowl, using the palm of your hands until it just starts to come together.
6. Turn out onto a lightly floured surface and roll out to about 1 inch thick, making sure the crumbly dough stays together.
7. Using a cookie-cutter, cut out 2 inch circles, being gentle, as the dough is very fragile.
8. Place cookies on a baking sheet lined with a nonstick mat or parchment paper and bake until the edges are just starting to turn color, 10 to 12 minutes.
9. Allow the cookies to cool on a baking sheet for a few minutes.
10. Dust with confectioners’ sugar and carefully transfer them from the cookie sheet using a spatula, avoid touching them as much as possible.

Note*those with nut allergies can substitute the ground almond’s for 1 cup all-purpose flour.

Pina Colada Biscotti Cookies

Ingredients

4 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups white sugar

3 eggs

2 tablespoons rum

2 tablespoons pineapple juice

1 1/2 teaspoons coconut extract

1 cup shelled pistachio nuts

1/2 cup chopped dried pineapple

1/2 cup sweetened flaked coconut

Directions

1. In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
3. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
4. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
5. Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

Mango Nut Bread

Ingredients:

2 cups all purpose flour, sifted

2 teaspoons baking soda

1/2 teaspoon ground cloves

1 teaspoon allspice

½ teaspoon salt

1½ cups sugar

3 eggs

½ cup vegetable oil

½ cup melted butter

2 cups mango, chopped fine

½ cup chopped macadamia nuts

Steps:

1. Preheat oven to 350 degrees.
   1. Grease and flour two loaf pans.
   2. Combine all dry ingredients together, reserve.
   3. Beat eggs in a large mixing bowl, or stand mixer.
   4. Add oil and butter to the eggs and beat for approximately 2 minutes more.
   5. Add dry ingredients and mangoes to the egg mixture .
   6. Fold in the macadamia nuts.
   7. Bake 45-55 minutes, or until a toothpick inserted in the middle come out clean.

Mango Macadamia Nut Bread

Yield: 2 loaves

Ingredients:  2 1/2 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 1/2 tsp ground ginger 1 cup granulated sugar 1/2 cup packed brown sugar 3 eggs 1/2 cup vegetable oil 1/2 cup buttermilk 1 tbsp frozen orange juice concentrate, thawed 1 tbsp grated orange zest 2 cups diced mango 1 cup chopped macadamia nuts  Steps:

 

Heat oven to 350 degrees. Grease and flour two 9-by-t-inch loaf pans. Sift together the flour, baking powder, baking soda, cinnamon and ginger; set aside. With an electric mixer on medium speed, blend the sugars and eggs until sugars are dissolved.  Add oil, buttermilk, orange juice and zest and blend well. Lower the mixer speed and add the flour mixture.  Beat only until well mixed.   Add the diced mango and chopped nuts.  Divide batter into loaf pans.  Bake 1 hour or until a toothpick comes out clean.