Edible Thymes

Best Pie Dough

2021-03-19T19:32:00.001-04:00

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

2016-12-26T23:31:00.004-05:00

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

2016-12-26T21:41:00.002-05:00

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

2016-12-26T21:19:00.002-05:00

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

2013-02-12T22:34:00.000-05:00

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.

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.

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.

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.

Cover with an inch of cold water.

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.

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.

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!

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.

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.)

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.

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.

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

2012-12-02T15:00:00.000-05:00

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

2012-11-25T20:31:00.002-05:00

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

2012-09-21T21:52:00.000-04:00

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

2012-09-18T22:10:00.000-04:00

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

2012-05-21T21:36:00.000-04:00

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

2012-05-20T15:48:00.002-04:00

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

2012-04-21T19:05:00.000-04:00

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

2012-03-25T16:42:00.000-04:00

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

Chocolate Chunk Cookies

2012-03-23T09:10:00.000-04:00

If I could stay home all day today and not work I'd be blogging all day! I still have to update my developing Bitters!! But right now I can't wait before I go to work I must tell you about a great chocolate chip/chunk cookie recipe I found. BrownEyedBaker whom I must contact and thank profusely for posting this recipe.
It's chewy and soft and incredibly satisfying. I made 2 minor changes one was to chop my own chocolate because I didn't have chocolate chips in the house. I used Trader Joes 72% the other was to scoop the cookies with an ambidextrous ice cream scoop because I like the look of uniform cookies and it's faster and easier for me. I don't press them down at all. I leave the balls to melt in the oven and they come out fine for me.

Thick and Chewy Chocolate Chunk Cookie Recipe
Adapted from the Brown Eyed Baker's Blog who found the recipe on page 434 of Baking Illustrated.

Thick and Chewy Chocolate Chip/Chunk Cookies

Makes about 18-24 large cookies.

These large cookies are chewy and thick, and just what I was looking for. Unlike the recipe on the back of the Toll House bag, these cookies aren't greasy but they have all the flavor you desire.. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are outstanding served warm from the oven but will retain their texture for days even when cooled. For the best results bake them in batches and cool the cookies on the baking sheet.

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
2 cups of chocolate chips (1 bag) or about 1/2 a pound chopped

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. I don't recommend using cooking spray unless you don't have parchment paper.
2. Combine the flour, baking soda, and salt together in a medium bowl and mix together with a whisk; set aside.
3. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. The original recipe says: Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

I think it's much easier to scoop the cookies using a 1/4 cup scoop or larger. You can judge the cookie doneness based on the size you make and the temperature of your oven.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Please check other recipes on the BrownEyedBaker Blog ! I'm looking forward to trying The Chocolate Babka Recipe !

Have Fun and Enjoy!

Sourdough Starter ~ Cold Weather

2012-03-11T23:09:00.000-04:00

I've added the tiniest pinch of dry yeast to my starter. It's been fed about a dozen times already. I've made 2 batches of pizza dough with it and I've got 2 new doughs in the fridge and I'm about to feed it.
I start with 1 part of the starter, throw the remainder away and wash the glass container.

Then I add the starter I've saved and add 2 parts of water to this.
I then add a little more than 2 parts of flour and mix it all up, cover it with plastic wrap and let it sit out until I see foamy yeasty bubbles in the mix. Now it's ready to use.

You can make your own starter but you can also get a small amount of an existing one, just like I did, and eventually make it your own. It becomes your based on the wild yeasts in your kitchen as well as your water source and the quality of the flour you feed it.

The 2 batches of pizza dough I've made will sit in my refrigerator for 4-5 days. During the summer using the starter not fed a tiny bit of dry yeast, the dough is ready in 3 days. I suspect during the colder months it may need a 4th day and possibly a 5th day. Keep in mind that during the hottest days of summer I let the dough sit out for a minimum of 6 hours before cooking it and it was fantastic. But letting the dough sit out for a longer period in the colder months has not yielded similar results. Hence my experimentation with dry yeast and longer fermentation process.

Have Fun & Enjoy

Making Bitters at Home

2012-03-09T12:47:00.003-05:00

Oh, it's been a busy time and I should have been writing since January but I've been remiss. Now I'm finally getting down to making something I've been talking about for a long time, Bitters. I'm so excited about this I want to share the experience.
I like cocktails that are on the bitter side. I've always been partial to drinks made with Tonic because I like the taste of Quinine. Over the years I've enjoyed mixing drinks and making girly cocktails ~ ones that sort of hide the flavor of the alcohol or mute it so the drink is easy on the palate. I've been fascinated with bitters and making a drink for myself that wasn't sweet but also hid the harsh flavor of alcohol. Then a friend turned me onto the Negroni and I was hooked. My interest in making bitters had a fire lit under it!

It all started most recently (around the holidays), then about 6 weeks ago to be more exact. I was experimenting with making the perfect Negroni (for myself that is~ and that I would share with my Velvet Chef friends). So I set out to buy the ingredients. The NYTimes published the best Negroni Recipe which in a nutshell calls for 1 part Campari, 1 part Carpano Antica the Sweet Vermouth, and 3 parts Gin. I modified this (which I'll get to later) but didn't get around to adding the twist of orange or lemon which is what brings me to today. You see I wanted to add some home made bitters. A friend of mine who owns the most beautiful Stereo Store in New York City makes his Negroni with just a touch of bitters and it's divine.

It began about 3 times a week as I sat down with dinner and what I thought was just a little taste of a Negroni. It was an arduous trial I tell you, teeheehee. Getting drunk at home with my dinner just after the first drink but tasting 2-3 drinks every time. It got to the point that if I was going to work the next day I just had to try only one. For some reason I just couldn't make them small enough.

I finally made the drink though don't quote me on this because I was so drunk I sort of lost track.
a touch less than 1/2 part Campari
a touch more than 1/2 part Carpano Antica Sweet Vermouth
a touch more than 1 part Gin
Just combined and served over ice.

This was really just personal taste I found the Gin a little over powering in the NYTimes recipe. I didn't experiment with different Gin, I used Sapphire. I really like the taste of the Carpano Antica it's expensive but worth it and the bottle is so big it's going to last a long time.The Campari can be a little over powering and sweet so don't use too much.

I'm so excited to begin and let you know how it all comes out. You see I've been talking about making my own bitters for a long time. I've had huge success with making my own Vanilla extract~ I haven't bought vanilla extract in close to 15 years. I think I can handle making my own bitters too!

Right now today I'm about to embark on a shopping spree with my list for making bitters. I've started by reading SpiritsandCocktails blog he tells a little about what bitters are and lists a couple of recipes. I've got a list of ingredients I have no idea what they really are or what they taste like such as : Quassia and Calamus and Catechu (from the recipes) among other ingredients I am going to purchase at Kalustyans.

Then I'm going to tell you about the chewy chocolate chunk cookies I make and the chewy fudgy brownies I'm going to make!!! YAY

Have Fun and Enjoy!

Pizza Recipes Using Fresh and Instant Dry Yeast

2011-12-28T12:08:00.000-05:00

Back in late March I wrote about (in a blog) using my uncles starter in my Pizza Dough Recipe.

I don't know if it's like this for everyone but my sourdough starter is like a child. It needs attention and it's temperamental. If the weather isn't just right it doesn't always yield the results I am looking for. If you've ever tried to use a sourdough starter to make pizza you know that sometimes the gluten doesn't develop properly and the dough won't stretch properly. From my experience and the reading I've done, I believe this is due to moisture and temperature changes and possibly atmospheric changes in the weather (depending on if we have a low or high pressure system in the area). I'm not a chemistry expert by any means so I can't go into the explanation of why this happens but I know it's because my starter is a breathing living organism, sometimes it's sweet & charming and other times its sour & acting out. Unfortunately I can't talk to it and explain the circumstances, it isn't a child and it can't learn, but I can. I've discovered that I can get the flavor I'm looking for and compensate for it's unruly behavior by adding a tiny pinch of fresh or active dry yeast.

Adding that tiny pinch of fresh or active dry Yeast calms it down and gives me incredible results during it's more temperamental periods and the colder months.

If you're going to use a sourdough starter to make pizza, you need to love it, care for it, and know it. This is not a one time deal and poof you've got pizza. Using a sourdough starter for pizza takes time to develop. If you don't have that time then you can try the following recipes that use fresh/ active dry yeast. They will yield great results and you won't have to worry about your sourdough starter misbehaving.

Note: I don't always Proof my Instant Yeast thought I haven't come across a recipe that doesn't do this. It's the process of hydrating the yeast in water before feeding it the flour it needs to grow. If you are unsure of the life of your yeast this is an important step to follow. I have found the instant yeast I buy in the supermarket to be very active. I have never had a problem just tossing it into the water first and then adding the flour etc. In addition I don't like to add additional sugar in any form to my dough so I always omit it.

The following recipes may make more dough than you need, so go ahead and divide it up, use what you need and freeze the rest. It will last for at least a month in the freezer so go ahead and test it out!

Pizza Dough - Fresh Yeast

2# flour (set 1 cup aside)
1 3/4 cups warm water (set ½ cup aside)
1 t salt
1/2 ounce fresh yeast

Mix together the following, and let sit for 1/2 hour in the mixer bowl fitted with the hook the flour and water you set aside with all the yeast.
1cup flour
1/2 cup warm water
1/2 ounce fresh yeast

After 30 minutes:
Combine remaining salt and flour and add to yeast mixture with the remaining warm water. Warm water is approximately your body temperature. If the dough seems dry add an extra 1/4 cup of water. Mix until the dough cleans the bowl.(At this point the dough can be left in the refrigerator overnight.)
Cover and let rise 2 hours or until double in bulk. If it's been refrigerated take it out of the refrigerator 1 hour before starting, to give it time to come to room temperature and rise in the bowl (depending on how warm it is in your kitchen the time will vary.
When it’s risen, Flour you table, and roll out and shape the dough then add sauce, cheese and bake on a pizza stone at 450 - 500

Pizza Dough - Instant Dry Yeast

No-Knead Pizza Dough adapted from Jim Lahey

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water

1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.

There are a variety of pizza dough recipes you can find online. I prefer the ones that are simple and don't contain anything but flour water and yeast. Take a look at Peter Reinhart, his recipes are very good and work very well at home also.

Have Fun & Enjoy

Taim & Taim Moble

2011-08-23T08:00:00.000-04:00

Taim Falafel located on Waverly Place is making the best Falafel in New York City and now they have.... yes wait for it.... A Taim Mobile Truck
Check out their website to find their location.

At the take out shop which only as a window counter enough for maybe 4 people, a bench outside or taking it to the park or home to go; I usually get the platter with homemade whole wheat pita. It comes with 3 sauces, tabouli, and hummus and is fantastic. I just get the traditional not the mixed, for some reason I just think they're better. Each batch is make to order so be prepared to wait a little while for your order.

When I saw the truck on 25th Street & 5th Avenue, down the block from Ears Nova Hi Fidelity on 28th Street on my way to a yoga class.... I had to stop and get a falafel sandwich to go. Considering I didn't eat it for another 2 hours it was amazing. So next time I will eat it right away. The truck has the same high standards as the shop and each batch is made to order! I can't wait to see them on 25th next week!

Have Fun and Enjoy

Taim Falafel

222 Waverly Place
New York, NY 10014-2404
(212) 691-6101

Open Daily 11am-10pm

Subway: 14 St

Spasso

2011-08-22T10:44:00.000-04:00

Spasso
Fabulous Italian Food! Fun noisy atmosphere in space that uses every square inch. A great Bar Tender who knows his wine. You must start with the house favorite ~ Housemade Stracciatella cheese, it's outrageous, you'll be hooked for life from the first bite. There's nothing more to tell except GO!!

Have Fun & Enjoy!

Spasso

551 Hudson Street
New York, NY 10014
(212) 858-3838

Open Weekdays 5pm-11pm; Weekends 11am-12am

Subway: Christopher St - Sheridan Sq

Professional Kitchen Space for Rent in Chelesa

2011-08-21T22:44:00.000-04:00

Commercial Kitchen Space for Rent

AW Kitchen located on West 19th Street in the heart of Chelsea a couple blocks from Chelsea Market, Western Beef, and Rozzo & Sons Fish Market. You can have your ingredients delivered directly to the kitchen. It has a large freight elevator and has 24/7 access. The kitchen is divided so you have your own area to work and to store your product. It even comes with a dishwasher. All you have to do is clean up after yourself, sanitize your area and the dishwasher will mop the floors and take out the garbage at the end!

Great if you work through the middle of the night
A Caterer who needs a larger space for larger parties
A baker who needs space to decorate
A Chef from out of town preparing for a special event
Experimenting with a new product

For More information send an email to AWKitchen at Gmail dot com
Let them know what dates you would like to reserve the space and
Set up an appointment to come in, see the space and talk about your needs.

Rome, Cheti, Miglianico, Avelino, Naples, & Ischia Italy

2011-08-21T22:39:00.001-04:00

It's been a while since I started this blog on our whirlwind trip to Italy. Bit here it is...

Of course it would have been great to have had more time to explore each place. But each day was filled to the brim with amazing visual sites and more food & wine than my stomach could accommodate (literally I was stuffed to the brim)!!! I had a wonderful time and I look forward to the next time I can go back.

Next time in Rome, I would like to take a tour and see the Vatican and some sites not on the typical tourist trail. But there's so much more to see and eat and drink in Italy, next time I want to explore both further south and north!

Our first stop in Rome after checking into the B&B was to get some Roman pizza at Forno Campo de' Fiori (These blog photos show inside the bakery) both the margarita and the zucchini flower were delicious. The address is on a piazza but your hotel will be able to guide you there. Our second stop was to get Roman pizza at Roscioli Bakery they also have a restaurant, Salumeria Roscioli but we didn't have time to eat here. The artichoke pizza with sausage was great, as were all the other breads and sweets we ate!

The best food we had on this trip was on Ischia. A beautiful volcanic island filled with vineyards, lemon & orange trees, warm springs beautiful ocean views.

It's important to do your research when traveling. Sometimes you have to just learn on your own. When in Rome be prepared to walk a lot. Ask questions about the buses at your hotel and know which ones you can take as well as the trams. This is the best way to get around. Unlike in NY you can enter buses and trams through all the doors not just the front. It's not necessary to buy tickets in advance as you can purchase tickets right on the tram or bus. During rush hours the buses get very busy and you can be squished in like sardines so you might not even get a chance to buy or punch your tickets but don't worry. And just like when in a city like NY beware of pick pockets and watch your handbags and pockets. There are plenty of stories of mopeds going by grabbing wallets and pocketbooks of unsuspecting travelers.

From Rome we took the train to Chieti on our way to Miglianico. We stopped in Chieti because it was the only place we could get a rental car from Hertz. Considering it was Easter time, it's possible to get last minute hotels and cars even if you go a little out of the way. The Hertz rental in Chieti is very small, so the agent had to drive us to the local airport (a 15 minute drive) to get a car. It wasn't in the best of shape but it did the job. From there we took a round about drive to Miglianico, first driving up the mountain into the town of Chieti, where we stopped at a tourist agency to ask for directions to Miglianico. (Luckily the owner knew how to give good directions). Seems like everyone in Italy loves to draw maps. No one knows how to give really good directions and no one seems to know how to get anywhere except where they know. The road signs in Italy aren't always clear but sometimes taking the long way can give you incredible views of the countryside.

For two days we stayed at Campoletizia an agriturismo in Miglianico which is a province in the Abruzzo region of Italy. The train ride from Rome through the middle of the country to the Easter seaboard was magnificent. Snow capped mountain peaks all around, valleys and towns and castles nestled into the hillsides along with windmills dotted along the countryside, the train darts in and out of tunnels in the mountainside. The views are breathtaking and spectacular and worth the ride which is only 3 1/2 hours. It's great because it allows you to relax and view the countryside without worrying about the driving.

The agriturismo is relaxed and easy going. They make their own salumi and serve red wine (you can drink endlessly) made from grapes grown on the property. Eggs come from their own chickens and they make their own jams, yogurt, bread, cakes etc. The best thing was the pork liver sausage & the fresh fava beans & this syrup they make from the wine must they pour over yogurt in the morning. They sell what they make (hoping they have any left over).

From Abruzzo, we drove to Avellino a town in Campania. It's about an hours drive from Naples. (From the map it appears to be south east but the map says it's north east ~ what do I know, my sense of direction is awful). While there we visited two winerys. In this area they grow Fiano, Greco, and Falanghina grapes.

We had a great time in Avellino..... visiting 2 small artisanal vineyards Guido Marsella and Vadiaperti. Guido Marsella is a sweet man with a warm and soothing voice. He doesn't speak enough english to have a conversation so we were lucky enough that his wife was around to translate for us. In addition to running a winery he also owns a restaurant high on the hillside, where he arranged for us to taste his wines along with a 5 course lunch. Teeheehee, I was finished after the first course, I didn't realize there was more to come!!!!! After lunch Guido was kind enough to let us follow him to Vadiapert the vineyard of Raffaele Troisi. I don't think we would have been able to find it driving on the back roads by ourselves! Raffaele has a magnificent view of the surrounding area. Yes that's a

The next day we drove to Naples and stayed at the Excelsior Hotel an expensive luxury hotel overlooking the Bay of Naples. It's a great location! You can walk just about everywhere. One of the best things about walking around the center of Naples, is even though to get there you walk up the hill.... it's all downhill on the way back to the hotel! When in Naples it helps to know the local customs. I must say even staying in a luxury hotel we weren't given the best information. When the hotel calls a taxi for you, the meter has already been running. So depending on how long.... the meter can start at 2 euros or 10 euros. A 3 euro taxi costs us 9 euros because the taxi started at 6 euros. It's good to know what you're getting into before going. We wanted to get to the restaurant before it closed so we took the taxi. The hotel told us it would be a 20 minute taxi ride, it was 5 minutes (possibly they meant it was a 20 minute walk). Anyway it was a lovely walk back to the hotel. The point to going to Naples was for the pizza. And it was good and it was worth going.

After pizza at Di Matteo, we walked around and found Da Michele. The atmosphere is so different but the prices in both are insane. 4 euro for a pie that would cost $20 in the USA. I don't have a photo of the Da Michele pizza because the battery in my camera died but I preferred different things about each, they were both good.

The following afternoon we took the ferry to Ischia. The best way to travel on Ischia is by bus. There are taxis but it can cost you a small fortune to take a taxi half way around the island. The problem with that is first they don't take credit cards and not all the bank atms will give you money. So make sure you have enough cash before you land on the island. Aside from that it's just beautiful, not many American tourists but most everyone speaks a little English. The bus is only 1 eruo and they seem to run every 10 minutes or 30 minutes at night.

The best meal we had this trip was on Ischia at il Melograno. The food is simple, fresh, well prepared, thoughtfully put together and delicious. After opting for the chefs tasting menu we choose 2 bottles of wine. The chef's amuse was succulent raw ruby shrimp with melon served over delicate aromatic basmati rice with a passion blood orange sauce. And it went from there... Raw tuna with parsley & white fish with carrots and an aromatic lemon olive oil sauce. (The citrus grown on the island is the best I've ever eaten). Raw white shrimp salad with young fennel and a delicate vinaigrette. Artichoke lasagne with an amazing mozzarella. Incredibly fresh Pea & Asparagus ravioli in a fresh pea sauce. Baby Lamb with Spring Vegetables. Since it was Easter... They were serving Lamb and a traditional Easter Dessert.

The food is spectacular and the wine is perfectly selected to go with the food. Make sure you get here... and tell them Laurie & Owen, friends of Guisseppi Bonjorno sent you and you'll get the royal treatment.

The perfect meal to end a whirl wind vacation in Italy!

Have Fun & Enjoy

Traif

2011-04-30T23:18:00.000-04:00

The word Traif or Trefy means food that is NOT in accordance with Jewish dietary kosher laws. Now, when I first heard what it means I thought this is just weird and maybe even rude, but that's not for me to judge. It's just a play on words.... they serve pork!

Turns out the chef/co-owner Jason Marcus has a blog & loves food and I sort of quote here from his blog " Traif is a restaurant that celebrates the foods that I love most, which just so happens to be the foods that I am not supposed to eat. At Traif, we will feature pork and shellfish. Do you like bacon in everything,"

Well I do and my family background is Jewish and Italian and I was not raised with any food restrictions (thank goodness)!

Traif is located in South Williamsburg right near the JM & Z trains, a short walk away. The staff is friendly, helpful, accommodating and easy going. The space is fun and if you can get a seat at the bar you can watch them cook and plate all the food because that's the kitchen right there in front of you (well ok sort of off to the side). Three guys working very well together in a close space pump out a lot of food. The place was hopping the crowd young and hip with a few others mixed in and it's a bit loud but not terrible.

The food is far from perfect but I would recommend it and I will go back. What I enjoyed most was the interesting combination of ingredients and that there's bacon in a lot of the dishes including dessert! Yes we had doughnuts with bacon and they were a great end to the meal. Not too sweet and fried to order.

TRAIF
229 South 4th Street
New York, NY 11211

(347) 844-9578

Open Daily from 6pm -2am

J, M, Z Trains to Marcy Ave

Love Gelato

2011-04-07T23:02:00.002-04:00

I Love Gelato !

Love Gelato Company
West Village
167 Seventh Avenue South,
New York, NY 10014
+1 212.929.2870
info@lovegelatocompany.com

The texture is sublime, the flavor is great. I think it is the best Gelato in New York City!

Easy to get to take the 1 train to 14th Street and walk south or to Christopher Street and walk north on the East side of 7th Avenue, don't worry you'll find it!

Have fun and enjoy!

Pizza Recipe

2011-03-27T10:42:00.000-04:00

For my bread I've been using Jim Lahey's no knead bread. His no knead pizza dough is also great and what makes it so easy is that you put the ingredients together the night before and that's it. And 18 hours later home after work you turn on the oven and you're making pizza! Yes, it's that simple.

Photo: Plain dough with Celtic Sea Salt, Extra Virgin Olive Oil, Fresh Black Pepper and Grana Padano

I've been working on a dough made with a starter, my uncles 35 year old starter. Call it a Biga, a French Poolish, or a Sourdough Starter they are all Pre-ferment also known as 'mother dough'. They're all slightly different and you can read more about them by clicking on the links, but they all require time to ferment, which can be 30 minutes to 3 days. It's this fermenting process that gives the final product it's unique taste and flavor ~ it's all based on chemistry to activate and increase the enzymes. It's all about the process of getting back to basics. The way all bread products used to be made before the development of "additives" which speed up the enzyme process enabling companies to make more in a shorter period of time. (Unfortunately most of the additives are harmful to humans in some way) Which is why we're getting back to basics and doing things the "old fashioned" way and still saving you time and money!!! Hahahaha I sound like an advertisement. Well maybe this should be the ad for my "Uncles Starter" You too can own a piece of my sourdough! Please contact me for shipping details.... ediblethymes@gmail.com

Photo: Buffalo mozzarella, fennel sausage, Swiss chard, extra virgin olive oil, freshly ground black pepper.

I've spent a lot of time researching and experimenting with different proportions for my pizza dough. And I'll tell you it doesn't always come out right. That's why when O & I make pizza for 4 or 5 I make enough dough for 10. Luckily you can buy 5 pounds of flour anywhere from $1.39 to $4.99 making it between $0.29 and $1.00 a pound.

Keep in mind the past 2 years have taught me a lot. The most important thing I've learned is that the dough is always different and it's alive. I find it very easy to make dough in the summer but my apartment is very cold in the winter and it can take up to 8 hours for my dough to come to room temperature. Sometimes it's very disappointing. So it's important that you know and love your dough, have patience with it keep it cool or warm as needed and don't forget about the humidity.

Lets start with my goal. To make a dough equal to or better than that now being made by Anthony Mangieri of Una Pizza Napoletana fame, now on 11th Street and Howard in San Francisco. Actually I'd really love to meet Anthony and make my pizza for him in his oven.

Photo: Caramelized onions, green olives, sweet fennel sausage and no cheese!!

New York has so many pizza places claiming to be the best. Everyone from Patsy's & Lombardi's to Keste & Motorino. including the top 10 Pizzas from 2009 so I don't leave anyone out. I've had pizza at Keste, Motorino, Patsy's and at Una Pizza (before they moved to San Francisco). I'm now at the point that unless I'm with a group eating pizza I don't need to go out for pizza anymore. I make the best pizza I've ever eaten, and I'm making it at home! Of course it helps to buy great ingredients like mozzarella, grana, and ricotta from Dipaolo's at 200 Grand Street and the best sweet fennel sausage from Faiccos Pork Products next to Murray's on Bleecker street. though the sweet sausage at Eataly on 23rd & Fifth is quite good and I recommend a trip there.

So to get started first you must have some sourdough starter. Then you must feed it by following the directions and letting it sit until the foamy bubbles come to the top. This can take anywhere from a few hours in the hot weather to over night in the cooler months.

Then you must have a recipe. The recipe I'm about to give you requires you to have a pizza peel and a pizza stone (and your ingredients of course). Get the best stone you can and if you can't find one you like put some unglazed terracotta tiles in a sheet pan). Place the stone on the floor of your oven (hopefully the heat is coming from the bottom and it's not electric). Don't be discouraged if you have an electric oven. I have made this dough in several different locations, different ovens, different seasons and with children who didn't follow the instructions to the letter. Every time it is different but it's also been great fun and better than 99% of the pizza out there. (I'm not modest when it comes to my pizza!)

I am using the following recipe with some variations depending on the ambient temperature. I take out my scale (Oh Yes, You Must Have a Scale one that registers both grams as well as ounces), and put the mixing bowl on it then tare it out. (that is to zero it). I prefer a digital scale but use what you have.

I want to post this now so keep in mind I may be making some adjustments to the procedure. Sometimes reading what you've written several times isn't enough and over time you find things that need correcting. So if you notice anything or have any questions, please, email me or call!

Combine the ingredients in a stand mixer bowl and mix until the flour is all wet. Let the dough sit for 20 minutes. and then in the mixer mix "knead" the dough for 6-8 minutes. At this point you may notice your dough is a little too wet or too dry. Too dry is obvious the dough will not pick up all the flour and you might need to add a little water an extra tablespoon at a time. Too wet it doesn't hold together so add some extra flour. You will have to make the decision as to how much and experiment as to the right consistency. (If you don't have a stand mixer then choose a different recipe, one that contains yeast)

The Basic Recipe
250 ml cool to room temperature water
14 grams of sourdough starter (it's easier to use grams when using small amounts)
400 grams of all purpose or bread flour
2 teaspoons sea salt.

Once the dough has been kneaded cover it with plastic and put it in the refrigerator for 3 days. Yes you heard me right 3 days. On the morning of the third day, this would also be the day you're going to make pizza for dinner. Take the dough out and divide it into 3 pieces shaping each one into a nice ball. You can use some flour if you need. Then sprinkle some flour down place the dough on the flour and cover with plastic or place in a covered plastic container.

If it's summer and very warm out put the dough back into the fridge and remove it about 4 hours before you're going to cook it. If its winter and very cold in your apartment you can take the dough out as late as noon. This is all assuming you're going to be making the first pizza around 7pm.

Heat your oven to 550 degrees or the highest temperature it will go up to for 1 hour before your dough is ready. Have all your ingredients near by and cheese cut to size.

Using your hands just like you've seen the pizza guys start to stretch your dough.You can use extra flour but try only to add what you need. Be gentle with your dough it might be very soft and tear when you stretch it or it might toughen and spring back. If it's tough just let it rest for a moment until it's pliable again.

Sprinkle some flour on your pizza peel (so you can slide it into your oven onto your pizza stone). Leave it alone for about 2 minutes then check it. Turn it if you can and let it cook until the toppings bubble and the sides and top start to brown. This might take anywhere from 3-5 minutes, just don't let it burn.

You may notice the top of the dough doesn't get much color. This is related to the temperature and a home oven. I have on occasion gotten more color on top and you can experiment by moving the pizza off the stone etc. But the only way to truly get color on the top is to have a pizza oven that can get up to over 800 degrees F and that's not happening in your GE home oven. Don't let that bother you, the pizza will taste amazing just the same.

Yes you too can make the best pizza you ever had at home!

Have Fun & Enjoy!

Truffles Truffles ~ The Chocolate Ones

2011-03-25T22:46:00.036-04:00

Truffles are so much fun to make and I always make a mess. Chocolate ends up all over my face and arms. It gets all over the stove and floor and I'll be cleaning it up for days; not to mention the stains I'll never get out of my kitchen towels! But oh that creamy silky delicious sensation ~ a party in your mouth ~is so worth it.

The recipe I used here is based on a recipe by Pierre Herme but I prefer a touch less butter than he uses. I love the creamy smooth texture but I also love the flavor of Mast Brothers Chocolate and I find the full amount of butter diminishes the flavor of the chocolate. So the next time I make this recipe I will reduce the amount of butter by half an ounce. I know that doesn't seem like a lot but I will test it until I find the right amount to reduce. But don't get me wrong, this recipe is the ultimate to get that silky smooth texture you want in a truffle filling. The key to flavor is using the chocolate you like best.

Mast Brothers makes different chocolate based on the region the chocolate beans come from. The one I love the most is made from cocoa beans grown in the Dominican Republic, hence it is called Dominican Republic. As far as I'm concerned this is my favorite, the best bar of pure chocolate I've ever eaten. The tangy citrusy floral notes are so intense and the finish so long it's a burst of happiness in your mouth. I love eating this, chewing some or just letting it melt in my mouth! Mast Brothers also lists the flavor of tobacco in the Dominican. I think the taste is more of terroir meaning the flavor of the soil it's grown in.

They also make their signature Brooklyn Blend which is a combination of the Dominican Republic and Madagascar. This combination is unique in that it brings the best of each creating a complex flavor of tangy floral fruit, citrus, terroir and of course chocolate notes. I love this chocolate. I think it's a great combination which makes it very usable in all applications. For me I like the combination of using both the Dominican and the Madagascar; one for the truffle filling and the other for the outer coating. The Brooklyn Blend is also great for making Hot Chocolate.

Before I found Mast Brothers I was using Amano Madagascar for my hot chocolate, the flavor was outstanding. I've never tasted a Madagascar since that has that amazing tang until the Dominican Republic from Mast Brothers.

The Amano is roasted and made in Utah (that's great for the locals there). The Mast Brothers is made right here in Brooklyn, New York, my favorite food town on the East Coast! I'm so proud the Mast Brothers are making their chocolate here!

Please don't look so closely at my photos! The chocolates definitely need some work. If you look you'll notice the little air holes which shouldn't be there. All the same they taste amazing and yours will too! Just use your favorite chocolate and you'll be very happy with the taste.

The Recipe, adapted from Chocolate Desserts by Pierre Herme

In a metal or glass bowl that can withstand heat place:
9 ounces of chopped I prefer Mast Brothers Chocolate

Set aside:
1 1/4 ounces of unsalted room temperature butter cut into 4 pieces (the butter must be at room temperature or it will not mix in properly) also the original recipe called for 1 3/4 ounces or 3 1/2 tablespoons.

Bring to a boil:
1 cup of heavy cream (you cannot substitute milk and get the same results)

Pour the hot cream onto the chopped chocolate and let it sit for about 1 minute. Using a rubber spatula gently stir the cream into the chocolate until the ganache is smooth and homogeneous. Let rest for 1 more minute and then add the butter 2 pieces at a time. Mix gently until the butter is completely blended into the chocolate.

If you are going to scoop hand rolled truffles put the mixture into the refrigerator for at least 3 hours. Or if you are using a mold you can pour the mixture into the chocolate coated mold.

For chocolate molds gently melt enough chocolate to coat the insides until the chocolate is just body temperature and can easily be poured into the molds. Rotate the mold making sure to coat all the nooks and crannies. Then turn the mold upside down over a rack on parchment so any excess drips out. Then put the mold in the refrigerator to set the chocolate. When set remove from the refrigerator and pour the ganache in, then scrape any excess off with an offset spatula. Return to the refrigerator until firm.

Melt some additional chocolate to seal the truffles again scraping any excess off the mold with an offset spatula. Any extra chocolate can be reused for a filling, a cake or hot chocolate! When the chocolates are firm turn the mold upside down and gently tap the truffles out of the mold. (in some cases you may have to bang the mold but they will all eventually pop out).

If you're making hand rolled truffles you want the ganache to be firm enough to scoop but not so soft that it's mushy. So, you've got two choices. The first is to use a teaspoon or melon baller. The second is to invest in a small stainless steel scoop also sold on Amazon. I have several scoops in different sizes. That's how all your cookies and chocolate truffles can all be the same size.

Scoop some ganache into the scoop and then using your finger or the back of a knife or a small offset spatula scrape off the excess so the back is flat. Squeezing the handles together will release the truffle from the scoop. You will be left with a dome that has a flat edge. You can leave this shape or roll each one into a ball. Have a space in your refrigerator if they get too soft and you need to firm up the ganache again. Once you have scooped all your truffles (optional to roll them into balls using your palms) toss them into some cocoa powder. I prefer the Valrhona Cocoa Powder it's got a great taste, it's easy to get and the color is magnificent. Michel Cluizel is another, though on the expensive side. Try what you have and see if you like it.

If you keep them for several days before serving them you may want to toss them in cocoa again. They should be stored in the refrigerator. To serve remove them from the refrigerator 2 hours before eating.

Have fun and enjoy.