This weekend is a bit busy. Erik and I just went grocery shopping. Usually what happens after shopping is a really busy day in the kitchen. I tend to cook a few things at the same time to have some dishes pre-made in the fridge. In case of being in a hurry to go somewhere, I can just heat and go. For all of you who say, "I don't have time to cook" this is one way to manage the time. If you have a laundry day or a stay at home day where you take care of things or relax, you can cook at the same time! Anyways, we have a few dinner engagements this weekend so the cooking that follows are the dishes we'll be bringing along or cooking there.
Birthday Party Dish!!!
Apple Struedel
Preheat to 350
Dough*
1 cup all-purpose flour
6 Tbsp unsalted butter
4-6 Tbsp cold water
pinch of salt
Apples
which ever are you favorites will do, some tend to stay firm better, just experiment
for this amount of dough we tend to use 2-3 apples, but it really depends on how you plan to use the dough.
2-3 apples, cored, peeled & cut into quarters or slices (I like them chunky but slices fit better)
1 Tbsp cinnamon
2-3 Tbsp of brown sugar
1/8 tsp clove or nutmeg, optional to make the flavor have more depth
Let's make dough first.... I've discovered lately that if we let it sit for at least an hour, better over night, the result is flakier. Get a medium sized bowl, add flour and pinch of salt. Cut butter into small cubes and add to flour mixture. If you have a pastry blender use it. Otherwise two butter knives will work to cut into the mixture, using the knives pull away from center in opposite direction; or use your hands- the key here is not to heat the butter too much- and your hands can be too warm at times. So, if you notice the butter melting stop and run your hands under cold water for a minute then continue. We're looking for a uniform crumbled mixture of butter and flour. When you've reached that point it's time to add the water. Add 4 Tbsp and mix before you decide to add more. The dough should be wet but not oozing. It shouldn't stick to your hands, that means it's too wet. If it's still crumbly or when you pick up a handful and try to flatten it, the edges crack, add more water. You want the dough to roll out nicely without that happening. Its not odd to use up to 7 Tbsp of water. Mix well, kneading for a few minutes in the bowl. Cover and let stand for at least an hour. If you are preparing a day in advance, put it in tupperware, sealed or wrapped well in plastic wrap, in the fridge.
Apples....
Peel, core, cut and or slice, you can make cubes or stars if you want. Add all spices and sugar. Mix well.
Roll out dough into a rectangle. You can cut this in half or fold over when it comes time to close it. Place apples on top and arrange so that they are snug together leaving about an inch around them to connect the dough. Wet the edges with a little water on your fingers. Fold over or place your second piece on top. Pinch together with your fingers or use a fork. Cut a few slits on top to allow air to escape. Repeat until dough or apples are gone. Place on a buttered cookie sheet. Cook until top becomes light brown. Depending on size it could take 20-40 minutes.
*This dough is versatile! I use it for dumplings, pie crust, empanandas, pot pies or anythings else you need dough for.
Tapas Party Dish!!!!
Empanaditas de Carne
(little empanadas- crust stuffed with meat or other filling)
Dough
refer to recipe above, doubled
Meat Filling
Today we'll be using ground beef. They are typically made with beef, chicken, or spinach. But let's face it, there is a lot of room for creativity here.
1/2 large yellow onion, chopped
1/2 tsp salt
1/2 tsp pepper
1 jalepeno, chopped
2 Tbsp olive oil
1.5 lb of ground beef
1 tsp cumin
1 tsp chili powder
1/2 cup yellow raisins
1 large tomato, chopped
Heat olive oil over med-hi heat. Add onion, garlic, jalepeno, salt, pepper, saute until fragrant. Add meat and saute until browned. We want to brown it, not steam it. So use a large enough pan so the meat has breathing room, other wise a lot of liquid will develop. If this happens, turn up the heat a little and let it evaporate. Once brown, add tomatoes and raisins, cover for a few minutes to let the tomatoes cook and the raisins plump up. When it all looks like it has integrated and isn't to wet or dry and it tastes good, turn off the heat. You don't want it too wet because it will make the dough soggy.
Roll out the dough into the shapes desired, fill leaving a border to join both sides. We (my friend Raquel and I, sh'es visiting to learn how to make them) will be making small, bite size versions since they are for a Tapas Party. Cook until light brown on top and edges. You're only cooking the crust so it should be more than 15 minutes, depending on how many you have on the cookie sheet and the size. If you want to go the extra mile...whip an egg white and brush on after cooking for about 8 minutes. It will make the crust a beautiful golden brown.
Rooftop Pool Party
Stir-Fry
One of my Favorite Staples
My friend, Nidhi, will be receiving a cooking lesson for this dish. Super easy, fast and cheap!
Shopping List:
1 lg onion
2 tbsp olive oil
2 cloves garlic
2-3 tbsp shredded or chopped ginger*
1/2+ cup sliced onion
(one small or 1/2 of a large one or for more color add scallions)
2 lg carrots, sliced thin
1/3 head of green cabbage or 1/2 napa cabbage
2 cups chinese green beans (they are really long)
1/4 cup soy sauce*
juice of 1-2 limes
1 tbsp sugar
2-3 tbsp sesame oil
1 chili pepper, jalepeno or other, or red pepper*
Heat the olive oil + 1 tbsp sesame oil in a large pan or pot on medium to high heat. (We don't want to burn the garlic to adjust heat as necessary.) Add garlic, ginger, peppers and onions.(If you're using scallions add them with the veggies.) Allow them to become fragrant and start to brown a little, add carrots and cabbage. If you cut your carrots a little thicker let them cook a little before adding the cabbage. Stir occasionally to get an even cooking rate. Add beans. Keep stirring for a few more minutes. Turn up the heat a little before adding the soy sauce...this will ensure that it doesn't steam your vegetables too much and wil kind of caramelize the soy a bit to be a glaze over the veggies. Add lime juice. Add tbsp of sugar and mix, mix, mix. Add remaining sesame oil.
Serve with brown or white rice. This dish can easily be altered to add meat. Meat should be chopped into small pieces or ground. Just add it in with the garlic and ginger at the beginning and wait until it browns up before adding other veggies. Or this can be a side dish to a meat.
Buen probecho!
No comments:
Post a Comment