tag:gourmet.greatrix.com,2008-03-31://6 2006-04-19T20:01:09Z Secrets from Victoria’s Kitchen Movable Type Publishing Platform 4.01 tag:gourmet.greatrix.com,2006://6.1132 2006-04-10T14:32:24Z 2006-04-19T20:01:09Z

Granola makes a great breakfast or snack for any time of day (or night). It consists of rolled oats mixed with sugar or honey/maple syrup, nuts, dried fruit and/or seeds. Often store-bought Granola has ingredients that are indiscernible from...

Vic http://www.greatrix.com Granola makes a great breakfast or snack for any time of day (or night). It consists of rolled oats mixed with sugar or honey/maple syrup, nuts, dried fruit and/or seeds. Often store-bought Granola has ingredients that are indiscernible from each other and contain mostly oats or other filler cereal, resulting in a sawdust like texture or even flavour. You can avoid this by making this simple recipe yourself, and because this dish is so versatile you can adjust the ingredients and amounts to suit your individual taste.
]]> Recipe

3 cups ½ cup ½ cup ½ cup ¼ cup ¼ cup ¼ cup 1 tsp ¼ tsp 1 cup

rolled oats slivered almonds chopped nuts (for example walnuts, cashews, pecans) pumpkin seeds dark brown sugar maple syrup or honey vegetable oil vanilla extract salt dried fruit (for example raisins, sultanas, cranberries, chopped dates, diced apple, diced pear, chopped apricot)

1. Heat the oven to 225°F
2. In a small bowl combine the syrup, oil, salt, and vanilla.
3. In a large bowl, mix together the oats, all the nuts, seeds and sugar.
4. Pour the syrup mixture over the oats and stir well to coat all the ingredients evenly.
5. Spread the mixture out onto a large baking sheet and bake for about 1 hour and 15 minutes until golden brown.
6. Remove from the oven and transfer to a large bowl. Stir in the dried fruit until evenly distributed.

Tips for success

• If you don't have a large enough baking sheet, to spread the Granola in one thin layer, use two sheets and divide the mixture evenly between them both.
• For best results stir/shake the mixture a couple of times during baking to ensure an even colour.

Variations

• You can use any dried fruit, nuts and seeds.
• Honey can be used instead of the maple syrup.
• Add a tsp of cinnamon and a pinch of nutmeg to the syrup mixture for a spiced version

Storage

• Store in an airtight container at room temperature.

]]> tag:gourmet.greatrix.com,2006://6.1081 2006-01-31T16:24:32Z 2006-02-10T02:54:06Z

Vic http://www.greatrix.com "Food Food FAQ's: Substitutions, Yields & Equivalents"
By Linda Resnik and Dee Brock
ISBN: 0966717902
]]>
The book is compact (just 5.4 x 8.4 x 0.6 inches), the layout is very functional and easy to use, with everything alphabetized. The main body of the book is is organized into 3 sections: Substitutions, Yields and Equivalents, with a fully cross-referenced index.
The substitution section includes a variety of common items ranging from allspice to ziti. Most of the suggested substitutions are common sense, however where this book really comes into it's own is by giving the equivalent measurement for the substitution. For example, one of the possible substitutions for 1 cup of buttermilk is ¾ cup of plain yoghurt plus ¹/₃ cup of milk.
The yields and equivalents section contains all major food categories including dairy products, fruits, herbs and spices, meats, and vegetables, providing useful information about volumes and weights of foods before preparation as well as approximate yields after preparation. For example, 1 cup of long grain white rice is equivalent to 7oz and will yield 3 cups of rice when cooked.

Both novice and experienced cooks will find this book an indispensable addition to their culinary library.

See Food FAQ's on amazon.com.

]]> tag:gourmet.greatrix.com,2006://6.1080 2006-01-27T22:31:41Z 2006-02-10T02:54:06Z

Many people are put off from eating duck breast because so often it is served with a thick layer of tough fat crowning each slice. However it is possible to cook duck breasts so that the meat remains medium...

Vic http://www.greatrix.com Many people are put off from eating duck breast because so often it is served with a thick layer of tough fat crowning each slice. However it is possible to cook duck breasts so that the meat remains medium rare to medium while still developing a non-fatty, beautifully crispy, and non-chewy skin. The secret is to score the skin and cook the breast slowly on its skin so that the fat has a chance to render, or melt out of the skin. Once the skin has lost much of its fat, it will not only shrink in size, but will then become crispy. Patience is indeed a virtue.
]]> Preparation

	First trim off any excess fat and skin around the breast. There should be just enough skin to cover the breast. Trim off any sliver skin or sinew on the surface of the meat.
	Lay the breast, skin side up, on the counter.
	Using a very sharp paring or boning knife score through the skin and into the fat (but not into the meat. The cuts should be about 1/4 inch apart. Then turn the breast 90° and continue making cuts forming a cross-hatch pattern in the skin.

Cooking

1. Heat the oven to 400°
2. Season the duck with salt and pepper.
3. Warm a heavy bottomed oven proof skillet over medium-low heat.
4. Place the duck breasts, skin side down, in the skillet to render off the fat (about 6 minutes). Keep the heat low-medium, the object here is to not cook the meat at all but to just give enough heat and time for the fat to melt away.
5. Periodically drain off and reserve the rendered duck fat.
6. Once all the fat has rendered, increase the heat to medium-high. Turn the duck breasts over and sear for 1 minute, to get some nice colour.
7. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare.
8. Let the duck breasts rest for 5 minutes, this will allow the juices to settle.
9. The duck breast can be served whole or sliced 3-4 times width ways.

Tips for success

• Don't rush it - be patient! If you get impatient and crank up the heat too soon, the breast meat will start to cook before the fat has rendered and become overcooked and dry.
• Strain the rendered duck fat thoroughly and store in the fridge or freezer. It makes a wonderfully tasty fat for cooking with. Save it for special occasions though as it's not good for the heart! Try tossing par-boiled potatoes in a little hot duck fat and then roasting... YUM!
• When cooking for a dinner party, I tend to render the fat ahead of time (steps 1-6) and then set the breasts aside until the guests arrive when I finish them in the oven (step 7-9). Refrigerate the rendered breasts until needed, but remove from the fridge 20-30 minutes before cooking to allow them to come up to room temperature.
• Fruit sauces and duck are marriages made in heaven.
• Try serving the breasts with onion marmalade

]]> tag:gourmet.greatrix.com,2006://6.1079 2006-01-27T19:21:08Z 2006-02-10T02:54:06Z

A Swiss meringue buttercream has a softly whipped texture and is much less sweet than the more common american-style buttercreams. It requires more patience to make but the resulting rich, silky, not-too-sweet frosting, is well worth the extra effort....

Vic http://www.greatrix.com A Swiss meringue buttercream has a softly whipped texture and is much less sweet than the more common american-style buttercreams. It requires more patience to make but the resulting rich, silky, not-too-sweet frosting, is well worth the extra effort.



]]> Recipe

½ pint pinch 1 lb 1 ½ lb 1 fl oz

egg whites salt sugar unsalted butter, diced and chilled vanilla extract

1. Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
2. Combine the egg whites, salt and sugar in a heat-proof bowl, place over simmering water.
3. Beat the whites with a hand-help mixer/whisk on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is over the water. The sugar should be completely dissolved.
4. Continue beating high speed just until the mixture reaches 160 degrees, 2 to 4 minutes.
5. Remove from the heat and beat with the whip attachment on second speed until completely cold.
6. Once meringue is cold, stir in the vanilla extract and add the cold butter, a little at a time; make sure to beat in each addition thoroughly before adding the next, continue beating on second speed until all the butter is incorporated. Increase speed to third and beat until smooth.
7. Chill and use as desired.

Tips or success

• Do not be tempted to add the butter whilst the meringue is still warm. It is vitally important that it's cold or the butter will just melt and ruin the icing.
• If the mixture is getting too warm and starts to 'break' whilst adding the butter, refrigerate to chill, then beat smooth and continue adding butter.

Variations

• Substitute the vanilla with a variety of other extracts and essences.
• Lemon Buttercream Use only 1lb of butter and add about 2 fl oz of strained lemon juice.

Storage

• Can be refrigerated for several days or frozen for 6 months.
• After freezing or refrigeration, don't beat the buttercream while very cold, allow it to return to room temperature and beat to re-smooth it.
]]> tag:gourmet.greatrix.com,2006://6.1078 2006-01-27T18:25:35Z 2006-02-10T02:53:59Z
The lemon zest in this ganache makes an unusual flavouring. The lemon zest which is rich in essential oil transmits a lemon perfume without any of the acidity of lemon juice which would mar the chocolate flavour. Use the...
Vic http://www.greatrix.com The lemon zest in this ganache makes an unusual flavouring. The lemon zest which is rich in essential oil transmits a lemon perfume without any of the acidity of lemon juice which would mar the chocolate flavour. Use the ganache to fill and decorate the Lemon Scented White Cake.



]]> Recipe

1 pint 2 oz 20 oz 4 oz

zest of 2 lemons removed in long strips with vegetable peeler heavy whipping cream/double cream unsalted butter, softened milk chocolate, chopped bittersweet chocolate, chopped

1. Add the pieces of zest to a saucepan with the cream, place over a low heat and bring to a simmer (do not boil). remove from the heat and steep for 5 minutes. Remove the zest from the cream with a slotted spoon and discard.
2. Add the butter to the cream, place over a low heat and bring to a simmer. Remove from the heat and add the chocolate. Shake the pan to submerge the chocolate and let stand for 5 minutes.
3. Whisk smooth then cool to room temperature. Ganache will thicken to spreading consistency.
Variations
• The lemon can be substituted with any number of other flavours or omitted entirely. When adding extracts or essential oils, omit step one and add the essence with the chocolate.
]]> tag:gourmet.greatrix.com,2006://6.1077 2006-01-27T17:11:56Z 2006-02-10T02:54:06Z
This white cake is made with only egg whites and is very light and clean tasting. It makes a great base for a multitude of rich and tasty fillings and frostings. I like it filled with tangy Lemon Curd...
Vic http://www.greatrix.com This white cake is made with only egg whites and is very light and clean tasting. It makes a great base for a multitude of rich and tasty fillings and frostings. I like it filled with tangy Lemon Curd and sweet Vanilla Buttercream.


]]> Recipe

10 oz 3 tsp ½ tsp 4 oz 12 oz 2 tsp ½ tsp 10 fl oz 4 fl oz

cake flour baking powder salt unsalted butter, diced & softened sugar finely grated lemon zest lemon extract milk egg whites (about 4 large)

1. Butter and line two 9 inch round pans, 1½-2 inch deep.
2. Set rack at the middle of oven and preheat to 350 degrees.
3. Sift the flour, baking powder and salt onto a piece of parchment or wax paper and set aside.
4. Using an electric mixer on medium speed beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the zest and the extract.
5. In a separate bowl, whisk together the egg whites and milk.
6. Add ⅓ of the flour mixture to the butter and sugar mixture and beat until smooth. Scrape down the bowl and beaters.
7. Beat in ½ the milk and egg mixture until incorporated, then beat in another ⅓ of the flour. Scrape down the bowl and beaters.
8. Beat in the remaining liquid until absorbed, followed by the remaining flour mixture. Scrape well after each addition.
9. Divide the mixture evenly between the prepared pans and smooth the tops gently.
10. Bake for about 30-35 minutes, until well risen and a toothpick inserted in the centre emerges clean.
11. Cool the layers in pan for 5 minutes, then invert onto racks to cool. Peel off the paper.
12. Decorate or store when cooled completely.
Variations
• Lemon & Vanilla Fill with Lemon Curd and decorate with vanilla buttercream.
• Coconut After masking with buttercream, press sweetened shredded coconut around the outside.
• Lemon & Raspberry Fill with seedless raspberry preserve, mask with lemon buttercream. Press toasted sliced almonds around the outside.
• Milk Chocolate Fill and mask with Lemon Scented Milk Chocolate Ganache.
Storage
• If making in advance, wrap in double layers of plastic wrap and chill for several days in the refrigerator or freeze.
]]> tag:gourmet.greatrix.com,2006://6.1076 2006-01-27T16:21:20Z 2006-02-10T02:54:06Z
A perfect way to showcase the lemon's tart flavour is in lemon curd. Traditionally it was served with scones at afternoon tea, but it's uses are not limited to only being used as a spread, it makes a delicious...
Vic http://www.greatrix.com A perfect way to showcase the lemon's tart flavour is in lemon curd. Traditionally it was served with scones at afternoon tea, but it's uses are not limited to only being used as a spread, it makes a delicious filling for many things including trifles, tarts, and cakes. Or you can simply spread on hot buttered toast!


]]> Recipe

4 6 oz 4 oz 8

lemons sugar unsalted butter, diced egg yolks

1. Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
2. Finely grate the zest from the lemons, then squeeze and strain the juice to make 6 oz of lemon juice.
3. Combine the juice, zest, sugar and butter in a saucepan and bring to a boil over medium heat.
4. Whisk the yolks in a heat-proof bowl until liquid.
5. Strain the zest from the lemon juice mixture.
6. Slowly pour ¼ of the juice mixture into the egg yolks whisking constantly, then add the remaining juice and place bowl on top of pan of simmering water. Whisk the yolk mixture constantly until the mixture thickens, about 2 minutes.
Tips for success
• Do not allow the curd to boil or it will scramble the eggs.
• The water in the saucepan should not touch the bottom of the bowl containing the curd Variations
  • Orange Curd Substitute the lemon juice with 4 oz orange juice and 2 oz lemon juice. Add zest of 2 oranges and reduce the sugar to 4 oz.
  • Lime Curd Substitute the lemon juice for lime juice and omit the zest.
  Storage
  • Store for up to two weeks in the refrigerator.
  • Store with a layer of plastic wrap or wax paper touching the surface of the curd, to prevent a skin from forming.
  ]]> tag:gourmet.greatrix.com,2004://6.788 2004-09-10T17:46:32Z 2006-02-10T02:53:59Z
  This is a very quick and easy tart to make, using store bought filo dough. A variety of fruit can be used including apples and pears or even mango or nectarine. Serve with ice cream or whipped cream....
  Vic http://www.greatrix.com This is a very quick and easy tart to make, using store bought filo dough. A variety of fruit can be used including apples and pears or even mango or nectarine. Serve with ice cream or whipped cream.
  
  
  
  
  
  
  
  
  
  ]]> Recipe

  2 6 3oz 3 tbsp 1 tsp

  apples filo sheets butter sugar ground cinnamon

  1. Heat the oven to 400°F
  2. Mix the brown sugar and cinnamon together.
  3. Keeping the rest of the filo covered with a damp dish towel, lay one sheet on a baking sheet and brush with melted butter and sprinkle on one sixth of the sugar mixture.
  4. Lay another sheet of filo on top, and repeat the butter and sugar laying for each of the other 5 sheets.
  5. Trim the edges of the pastry to neaten.
  6. Peel, core and thinly slice the apples. Then arrange the slices in neat rows across the layered filo, to cover it completely.
  7. Brush with melted butter and sprinkle over the remaining sugar.
  8. Bake for 30 minutes.
  9. Allow to cool on the baking tray, then cut into fingers and serve.
  ]]> tag:gourmet.greatrix.com,2004://6.786 2004-09-10T15:05:55Z 2006-02-10T02:53:59Z
  These yummy French bread toasts not only are great accompaniment to soups and salads, they also make a versatile appetizer or canapé, just top with your favourite ingredients. Try the easy combination of finely chopped tomato, garlic and basil...
  Vic http://www.greatrix.com These yummy French bread toasts not only are great accompaniment to soups and salads, they also make a versatile appetizer or canapé, just top with your favourite ingredients. Try the easy combination of finely chopped tomato, garlic and basil to make a classic Italian bruschetta. Olive tapenade or roasted red peppers with goats cheese also make delicious toppings, the possibilities are endless. ]]> Recipe:

  1	baguette Extra Virgin olive Oil Garlic Cloves

  1. Slice the baguette into ³/₄"-1" thick slices.
  2. Place the bread in a single layer on a baking sheet and bake at 325°F for 10 minutes
  3. Remove from the oven and turn all the slices over, then return to the oven for another 5 minutes.
  4. Remove from oven and brush each slice with olive oil, then return to the oven for another 10-15 minutes until thoroughly dried out and lightly browned.
  5. After baking, slice the garlic cloves in half and lightly rub each crostini with the garlic to add a touch of garlic flavour.
  Notes:
  • The crostini can be stored in an airtight container for about a week.
  • Adding herbs to the olive oil imparts a hint of flavour, or you can try using a flavoured oil like chilli oil.
  • If you brush the oil on before any baking, the moist dough will act like a sponge and absorb much more oil, therefore this method of partially baking the crostini before brushing with the oil, yields a crisper lighter crostini.
  
  ]]> tag:gourmet.greatrix.com,2004://6.785 2004-09-09T22:28:23Z 2006-02-10T02:53:59Z
  Clams and Mussels are renowned for being gritty or making people sick, but a few basic precautions and simple cleaning procedure can make these wonderful molluscs delicious. grit free and unlikely to cause illness....
  Vic http://www.greatrix.com Clams and Mussels are renowned for being gritty or making people sick, but a few basic precautions and simple cleaning procedure can make these wonderful molluscs delicious. grit free and unlikely to cause illness.
  
  
  
  ]]>
• When you purchase clams or mussels, make sure to immediately unwrap them at home and store them in a dry bowl in the refrigerator, so they can breathe, otherwise they may die before you cook with them.
• Using a firm brush scrub the shells under running water to remove any dirt (sand and barnacles etc.)
• Discard any that have shells that are chipped, broken, or damaged in any way.
• The shells should be tightly closed. If there are any that have open shells, they could be dead. Give them a tap on the counter surface, if the mollusc is still alive it will close its shell. Discard any whose shells remain open.
• Just before cooking, soak your the clams or mussels in fresh water for about 20 minutes. As they breathe, they filter water and expel sand. After soaking they will have less salt and sand stored inside of their shells.
• Remove the mussels from the water, by lifting them out into another bowl of clean water. Do not pour the mussels and water into a colander because the sand has sunk to the bottom of the bowl and you will tip the sand back onto the shells.Pouring the mussels and water into a straining device would cause you to pour the sand back on top of the mussels. Place these mussels into another bowl full of clean cold water.
• Unlike clams, mussels have a dark beard that needs to be removed and discarded. Using a dry towel, grasp the beard and give a sharp yank out and toward the hinge-end of the mussel. Note:- Remove the beard immediately before cooking, as it is possible that the mussel can tear away from the inside of it's shell, killing it.
• Once the clam or mussels are cooked, discard any that have shells that remain closed.
]]> tag:gourmet.greatrix.com,2004://6.784 2004-09-09T21:12:02Z 2006-02-10T02:53:59Z
I am a great believer in home-made stocks. They are so simple and cheap to make and far far superior to any store bought variety. This is the fish stock that I use for my Bouillabaisse recipe, but it has...
Vic http://www.greatrix.com Bouillabaisse recipe, but it has many uses in all sorts of soups and sauces.]]> Recipe: (yields about * quarts)

3lb 1 1 2 2 1 15 1 bunch

fish bones leek, chopped onions, chopped celery sticks, chopped thyme sprigs bay leaves peppercorns, whole parsley stalks

1. Put all the stock ingredients into a large pot and cover with cold water, approximately 3 quarts. You can also add any shrimp shells if you have any.
2. Bring to the boil and then reduce the heat. Simmer the stock for 45 minutes, occasionally skimming any froth off the surface.
3. Strain the stock through a fine mesh strainer or cheesecloth. Chill.
Notes:-
• Stock will keep in the refrigerator for several days, or can be frozen.
• Never cook the fish bones for more than 45 minutes, otherwise they can start to break down and release an ammonia flavour
• Never season your stocks with salt. Depending on it's ultimate use, seasoning amounts will vary drastically, so it is better to always season when making the final dish.
]]> tag:gourmet.greatrix.com,2004://6.778 2004-08-26T19:14:38Z 2006-02-10T02:53:59Z
This wonderful marmalade is a great accompaniment to many dishes. The use of balsamic adds a woody sweetness in addition to the tangy acidity. I often serve it with sautéed duck breast, or a nice juicy steak. It's also...
Vic http://www.greatrix.com This wonderful marmalade is a great accompaniment to many dishes. The use of balsamic adds a woody sweetness in addition to the tangy acidity. I often serve it with sautéed duck breast, or a nice juicy steak. It's also a delicious topping for bruschetta, pizza or used in sandwiches, try it with a tangy goats cheese. The possibilities are endless.

]]> Recipe: (serves 4-6)

1 tbsp 4 1/3 cup 2/3 cup pinch

oil onions sugar balsamic vinegar ground clove and/or nutmeg (optional) salt & freshly ground black pepper

1. Heat the oil over medium heat in a large skillet. Add the onions, salt and pepper and spices if using, then cook stirring occasionally until the onions are soft about 20 minutes.
2. Reduce the heat to medium-low then add the sugar. Cook stirring frequently for a further 10 minutes, until the onions appear dry. Add the vinegar. Reduce the heat to low and cook, stirring occasionally, until the onions are soft and dry, about 1 hour.
3. Serve warm or at room temperature. The marmalade can be stored in the refrigerator keep for several weeks.
]]> tag:gourmet.greatrix.com,2004://6.774 2004-08-25T16:34:19Z 2006-02-10T02:53:59Z
Vic http://www.greatrix.com Traditional pecan pie with a Southern flair. This classic pecan pie spiked with Bourbon to enhance the flavour of the pecans and baked in a tender, sweet pastry. Brimming with flavour, this pie is always a favourite.




]]> Recipe: (makes one 9" pie, about 8 servings.)

1 batch 1 cup ¾ cup 6 tbsp 3 pinch 2 tbsp 2 cups

Sweet Pie Dough dark corn syrup sugar unsalted butter large eggs salt Bourbon Whisky pecan halves

1. Prepare and chill the dough.
2. For the filling, combine the corn syrup and sugar in a saucepan and stir once to combine. Place over a low heat and bring to a boil, without stirring. Remove from the heat, add the butter, and allow it to melt, stir to combine.
3. In a mixing bowl, whisk the eggs until they are liquid then stir in the salt and Bourbon.
4. Gently whisk the syrup and butter mixture into the eggs, being careful not to over mix. Allow mixture to cool.
5. Heat oven to 350°F
6. Roll out the crust and set in the pan. See decorative pie edge tutorial
7. Arrange the pecans in the crust.
8. Skim the foam from the top of the filling mixture, and discard. This foam if left will result in an unattractive mottles surface to your pie. Pour the mixture over the pecans, then using the back of a fork gently press down on the pecans to ensure they are submerged in the filling mixture.
9. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the centre. If your oven heat is uneven, rotate the pie once during the cooking time, to ensure even cooking and browning.
10. Cool the pie on a rack and serve warm or at room temperature.
Variations
• Spiced Crust. Using a spiced variation of the dough adds an extra level of flavour to this pie and works exceedingly well.
• Chocolate Pecan Pie. Use the Cocoa Dough Variation. Add 4 oz coarsely chopped semisweet or bitter-sweet chocolate to the hot syrup mixture along with the butter. Allow the chocolate to melt and whisk the filling till smooth. Stir the pecans into the filling, rather than pouring it over them.
• Walnut Rum Pie. Replace the Bourbon in the filling with dark rum, and replace the pecans with walnut halves. Use the plain crust for this variation.
Storage
• Keep the pie at room temperature on the day it is baked. For longer storage, refrigerate or freeze the pie well wrapped in plastic. To reheat the pie, defrost at room temperature, remove the plastic and bake the pie at 350°F for about 15 minutes before serving.
]]> tag:gourmet.greatrix.com,2004://6.776 2004-08-25T16:00:46Z 2006-02-10T02:53:59Z
Once the dough for a one-crust pie has been prepared and shaped, its edge is ready for the finishing touch. Over the years, generations of pie makers have devised decorative patterns for the plain rim of a pie shell. Some...
Vic http://www.greatrix.com Once the dough for a one-crust pie has been prepared and shaped, its edge is ready for the finishing touch. Over the years, generations of pie makers have devised decorative patterns for the plain rim of a pie shell. Some of these edges have become traditional favorites and the hallmark of a well-made pie. They're very impressive, make a superb frame for any filling, and couldn't be easier to accomplish. With a little practice, you can produce them effortlessly and add them proudly to your pastry skills. The term for this technique is crimping, as in to put a bend, pinch, or wave in something soft and responsive. But that is only the dictionary definition. In reality, a beautifully scalloped edge or one pinched into pointy rickracks is more than just dough marked with the impression of your fingers or a tool. It is a work of simple beauty. The more dough you have to work with, the easier it is to create a pattern. When you roll out the crust, be sure that it will extend beyond the sides of the pie pan. Give yourself at least a 1/2-inch margin, or even more. After this extra dough is turned under, pinch it gently to pull it up. Then work around the edge of the pie, developing the pattern as evenly as possible.

Basic Scalloped Edge
Place the tip of your thumb against the inside edge of the pie shell. Press the dough around the thumb from the outside edge with the thumb and index finger of your other hand. Flower Petal Edge Make a scalloped edge, with each scallop wide enough to accommodate the tines of a fork. Press down lightly on each outward curve with the fork to create parallel lines. Rickrack Edge Set your thumb inside the edge of the shell as for a basic scallop. With your other hand, pinch the outside edge to form a point. Rope Edge Make the edge as tall and thick as possible. Pinch at an angle with the thumb and bent index finger of one hand; as you pinch, twist forward with the finger and back with the thumb.
]]> tag:gourmet.greatrix.com,2004://6.775 2004-08-25T15:36:17Z 2006-02-10T02:53:59Z
This sweet pie dough is simplicity itself to make, especially if you have a food processor. Because it contains sugar and eggs, it is always tender and never tough. This dough also tolerates re-rolling without becoming tough, so makes it...
Vic http://www.greatrix.com ]]> Recipe:

1 cup 3 tbsp ¼ tsp 1/8 tsp 2 oz 1   2½ cups 6 tbsp ½ tsp ¼ tsp 4 oz 2

One-Crust Pie (about 10 oz dough) all purpose flour sugar baking powder salt cold unsalted butter large egg Two-Crust Pie (about 11/4 lb dough) all purpose flour sugar baking powder salt cold unsalted butter large eggs

1. To mix the dough by hand, combine the dry ingredients in a mixing bowl and stir well to thoroughly mix. Cut the butter into pieces and add to the dry ingredients. Toss to coat the butter in flour, then using your hands break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Continue rubbing the butter into the dry ingredients until the mixture resembles fine breadcrumbs and no large pieces of butter remain. Beat the eggs in a small bowl and pour over the flour mixture. Stir in with a fork until the dough begins to hold together but still appears somewhat dry. Dust a work surface with flour and scrape the dough out onto it. Press together and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
2. To mix the dough in a food processor, combine the dry ingredients in the work bowl fitted with a metal blade. Pulse 3 times at 1 second intervals. Cut the butter into pieces and add to the work bowl. Process, pulsing repeatedly at 1 second intervals, until the mixture is fine and powdery, resembling fine breadcrumbs, and no large pieces of butter remain, about 15 pulses in all. Add the eggs to the work bowl and pulse 10 times or so, until the dough forms a ball. Dust a work surface with flour and scrape the dough out onto it. Press together and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
3. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disks between 2 pieces of plastic wrap and press into a 6" circle. Refrigerate the dough until form, or you are ready to use it, at least 1 hour.
Variations
• Spiced Dough. Add ¹/₂ tsp ground cinnamon, ¹/₄ tsp freshly grated nutmeg, and ¹/₄ tsp ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the two-crust recipe.
• Cocoa Dough. Add 2 tbsp sifted cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the two-crust recipe. If the dough seems dry after adding the eggs, add 1-2 tsp of water, no more.
Storage
• Keep the dough in the refrigerator up to 2 days, or freeze it double wrapped in plastic.
See decorative pie edge tutorial

]]>