Like all of the “ethnic” foods I cook, this dish doesn’t make any claims to being particularly “authentic,” but it is tasty and filling. Once you learn the technique, you can ring changes on it with different fillings and varieties of sauces. See also the recipe for Enchilasagna, which uses the same kinds of ingredients but
Preheat oven and cast-iron frying pan to 450ºF. Mixing bowl, large fork: 300g. cake [or Southern all-purpose or biscuit] flour 1T baking powder 1T sugar 1t salt Stir together. Pastry cutter: 1 stick (4 oz). butter 1c. (8 oz.) buttermilk Cut butter into dry ingredients. You can mash with a fork or use your fingers,
1 lb. butter 2 c. superfine sugar 2 c. rice flour 2 c. flour Cream butter & sugar together, mix in flours well. Turn dough out onto a baking sheet or press into a baking dish, 3/4” to 1/2” thick. Prick with fork. Chill at least 30 min. Bake in moderate oven (375ºF) for 5
A traditional side dish at Thanksigiving, some people use this to stuff their turkey, but the emerging consensus is that it’s better to bake it separately — which is good news for us vegetarians! I made this for the first time at this year’s Thanksgiving, after reading a dozen different recipes and extracting the elements
Sauté a large chopped onion in half a stick of butter until onion softens. Optionally add a carrot, a bell pepper, a large mushroom, or a handful of chopped cherry tomatoes. Make a space in the center of the pot, add garlic, basil, paprika. Cook a few minutes to take the edge off the garlic.
Marlborough pie is found in an English cookbook from 1660, and was popular in New England through the mid-1800s. Make a pie crust. Prick the crust with a fork, and/or cover it with a circle of parchment paper and sprinkle it with pie weights, then blind-bake the crust until it just starts to brown (10-15 minutes).
Make a pie crust. Prick the crust with a fork, and/or cover it with a circle of parchment paper and sprinkle it with pie weights, then blind-bake the crust until it just starts to brown (10-15 minutes). Prepare 1 pound of pumpkin puree. You can purchase this in a can, or make it fresh by roasting a
How to make a proper brown gravy — it’s just like making a Béchamel cream sauce, except that instead of melted butter, you start with the fat and drippings collected in the pan after roasting meat: Roast meat in a roasting pan, then remove from oven, let it rest for a bit, and remove it from
For Thanksgiving this year, Piglet roasted two small turkeys instead of one, and was pleased with both the flavor and the shorter cooking time. Here’s her technique: The day before cooking, “dry brine” the turkey by rubbing it with half a cup of coarse salt and a mix of dried herbs and spices. Air-dry in