zaterdag 2 oktober 2010
Just back in time to say goodbye to Mark Bittman at IHCC, Who was the cook for last six months. I didn't know him at first but i really like him and his recipes now where saying farewell....
I made this pie in my muffin baking pan so i had 12 little pies that where so delicous. Total time to make this is about 2 hours.
Makes Enough for an 8- to 10-inch single-crust pie
Time: 20 minutes, plus time to rest
1 cup plus 2 tablespoons all-purpose flour, plus more for rolling
1/2 teaspoon salt
1 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces
3 tablespoons ice water, plus more if necessary
1. Combine the flour, salt, and sugar in a food processor and pulse once or twice. Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.
2. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate the dough for up to a couple of days or freeze, tightly wrapped, for up to a couple of weeks.)
3. Sprinkle a clean countertop with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes. If the dough is sticky, add a little flour (if it continues to become sticky, and it's taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.
4. When the diameter of the dough is about 2 inches greater than that of your pie plate, drape the dough over the rolling pin to transfer it into the pie plate. Press the dough firmly into the plate all over. Refrigerate for about an hour before filling (if you're in a hurry, freeze for a half hour or so).
5. Trim the excess dough to about 1/2 inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes).
6. When you're ready to bake, either fill it or prick it all over with a fork for prebaking.
Strawberry rhubarb filling:
preparation time: 10 minutes
1 1/4 cups granulated sugar
1/4 cup tapioca starch/corn starch
6 cups strawberries and 1-inch rhubarb slices
juice of 1/2 lime
1. Hull and half the strawberries and string the rhubarb, cut in 1-inch pieces.
2. just mix the fruits with the corn starch an sugar.
3. preheat the oven at 230C(450F), and fill the crust with the fruit filling. Bake the pies for about 10 minutes, then reduce the heat to 175C (350F)and bake for anothers 30 minutes.
4. make the streusel topping, and crumble over the little pies and bake for another 15 minutes
preparation time:10 minutes
8 tablespoons unsalted butter, softened
1 cup brown sugar
1/2 cup chopped walnuts, pecans, other nuts, or schredded coconut
1 tablespoon lemon juice(freshly squeezed)
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
pinch of salt
1.Cream the butter and brown sugar using an electric mixer, or fork. Stir or pulse in the remaining ingredients until combined and crumbly: it won't hold together like a dough. (you van refrigerate or freeze until about 30 minutes before you're ready to use it. Defost if necessary, then use.)
2. crumble th mixture over the fruit pie and bake for 15 minutes.