Tag: side

Extra-Flaky Piecrust

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Read the full recipe – search for extra-flaky gf sour cream piecrust

This piecrust recipe was shared with us from Sally who has been attending our monthly meet-ups. I decided to give it a try with my recipe for a savory galette.

Here’s the piecrust recipe:

Ingredients

  • 1 ½ cups all purpose gf flour blend
  • ¾ teaspoon xanthan gum omit if your blend already contains it
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons (84 g) unsalted butter roughly chopped and chilled
  • ½ cup (120 g) sour cream full fat, preferably, chilled
  • Ice water by the teaspoonful as necessary

Instructions

In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well.

Add the chopped and chilled butter, and toss to coat it in the dry ingredients.

Flatten each chunk of butter between your thumb and forefinger.

Add the sour cream, and mix to moisten the dry ingredients with the sour cream.

The dough should be shaggy and somewhat crumbly.

Knead the dough together with clean hands until it begins to come together.

Add ice water by the teaspoon only if necessary for the dough to hold together.

Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough.

Place the dough in the refrigerator to chill for 30 minutes.

  1. Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.

SMOOTH OUT THE CHILLED DOUGH.

Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick.

Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick.

Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.

For Pies – SHAPE THE DOUGH INTO THE PIE PLATE.

For Galette – ROLL DOUGH OUT ON PARCHMENT, TRANSFER THE ENTIRE PARCHMENT PAPER AND DOUGH TO A FLAT BAKING PAN. Disregard the parbake.

  1. Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate.
  2. Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.
  3. Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).

PARBAKE THE CRUST.

  1. Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork.
  2. Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.
  3. Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.
  4. Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

PESTO

This is a basic pesto recipe but keep in mind that pesto is basically a pureed sauce of leafy greens, olive oil, grated cheese, nuts, garlic and salt and pepper to taste.

Given all that….

Consider replacing the basil with spinach, arugula, watercress, kale (add a squeeze of lemon juice) etc. pine nuts can be replaced with almonds, cashews, walnuts etc. and the cheese can be replaced with another version of a dry grate-able cheese like Romano, Provolone, Ricotta Salata, Asiago etc.

Ingredients

3 c basil, cleaned and trimmed

1 clove of garlic

2 T pine nuts, toasted

1/2 c olive oil

1/4 c Parmesan cheese, grated

Method

In a food processor, combine the basil, garlic, cheese and pine nuts – process.

Drizzle the olive oil while continuing to process.

Transfer the pesto to a bowl, sprinkle with additional cheese and fold to combine.

Irish Soda Bread

Submitted to us from our friend Carolyn and adapted from The Sweeter Side of Amy’s Bread by Amy Scherber.

Ingredients:
  • 1 c buttermilk
  • 1 xlarge egg
  • ¾ t baking soda
  • 2 c G-F flour blend
  • 1 t xanthan gum
  • 3 T light brown sugar
  • ½ t baking powder
  • ½ t salt
  • 2 T butter-unsalted
  • ½ c currants or raisins
  • 1 ½ t caraway seeds

Note:  if the flour blend has xanthan gum do not add.

Method:

Preheat oven to 400F

Prepare baking sheet with lightly oiled parchment or use a silicone baking mat

In a medium bowl, combine the buttermilk, eggs and baking soda and set aside.

In the bowl of a food processor combine the flour, xanthan gum, sugar, baking powder and salt.

Pulse several times to combine the dry ingredients then add the butter while continuing to pulse to create pea sized butter/flour bits.

Transfer the flour mixture to a large bowl.

Add the dried fruit and caraway seeds to the flour mixture and combine evenly.

Add the buttermilk mixture to the flour folding the dry flour to the liquid buttermilk mixtures – the dough will be very thick.

Using a rubber spatula and wet hands, shape the dough into a ball and transfer to the baking sheet.

Using a sharp knife, score the dough into 5 sections. 

Lightly dust the loaf with additional flour.

Bake for 45 -55 minutes until the bread is baked thru – internal temp of finished bread is 200 F – use foil to tent the bread if it is becoming too dark too quickly. 

Bacon Wrapped Taters

Marylou shared this recipe.

She says: 
Easy to make a whole bunch (10# baking potatoes & 3# bacon) or just 1/2 dozen potato wedges & 3 strips of bacon. Best warm with Ranch Dressing. The ranch dressing makes them perfecto! Yummm
The recipe was in a Cooking Light Magazine 3-4 months ago.

2 large russet potatoes each cut into 6 wedges
12 thin slices of bacon
cooking spray

Preheat baking sheet in a 475º oven

Season potatoes and wrap with bacon, tucking the ends

Remove hot sheet from oven and coat with cooking spray

Roast potatoes 20 minutes, turning 1/2 way through

Serve with ranch for dipping

Brazilian Cheese Breads

I’ve been baking these for years, in many variations!  Here’s the savory version……

Ingredients

3 c tapioca flour
3/4 c half and half
3/4 c butter
1 t salt or garlic salt
1 1/2 c Farmers or Cotija cheese, grated
3 eggs

* other options include grated parmesan, romano, soft farmers cheese, gruyere or cheddar……..

Method

Preheat oven to 400F.
In a medium sized sauce pan, heat half and half and butter until butter is fully melted.
In a small bowl, combine the flour and salt.
Remove from heat, slowly add flour and salt mixture to the hot butter mixture while stirring continuously.
Transfer the mixture to the bowl of stand mixer with paddle attachment (if using a hand mixer, transfer the mixture to a heat safe bowl) and process on low for 1 minute until fully incorporated.
Allow the dough to rest a few minutes so that the mixture cools enough to add the egg mixture.
In a small bowl, combine the cheese, garlic, and eggs.
With mixer on low, slowly add the egg/cheese mixture to the dough.
Continue to process fully until dough is smooth and elastic, about 1 – 2 minutes longer.
Using an ice cream scoop or two spoons scoop dough into mini muffin cups or roll into 1 1/2 inch balls to bake, 2 inches apart, on parchment lined baking sheets.
OR transfer dough to a pastry bag and press out breadsticks.

Bake for 15 – 20 minutes.
Yield – approx. 36