Yay! I consolidated all my Thanksgiving recipes! From Pinterest, Epicurious, New York Times -- and all are seasoned with memories of Mom. Her kitchen was in another era, and her recipes from a different cookbook, but she was one great cook! I can’t share a holiday meal like Thanksgiving without marveling at what Mom created every day.
Hope you are relaxing thankfully!
Love,
k
Gratin Dauphinois
2 pounds potatoes (I used a bag of baking potatoes) to make 5 to 6 cups when sliced
1 large clove garlic, crushed
2 C. milk
1 1/2 C heavy cream
3/4 t. salt
1/2 t. pepper
1 T. butter (for buttering pan)
1/2 C. grated Swiss cheese (I use Gruyere)
Peel the potatoes, then wash and dry the whole potatoes thoroughly. Slice thin. Don't put them in water now because you need to conserve the potato starch. Combine potatoes with garlic, milk, cream, salt and pepper in a large heavy saucepan. Bring to a boil on medium, stirring to prevent scorching. I use the low-heat burner because I have burned them many times.
Bring to a boil, stirring, until mixture thickens slightly.
Butter a shallow (1 1/2 inch) baking dish (I usually use the oval copper gratin pan; yesterday it was a 9" x 13" foil pan) and pour the potatoes in. Cover with grated cheese. I usually put the pan on a cookie sheet to catch drips. Bake at 400° for an hour or until potatoes are soft and top is browned. These are even good cold.
2 pounds potatoes (I used a bag of baking potatoes) to make 5 to 6 cups when sliced
1 large clove garlic, crushed
2 C. milk
1 1/2 C heavy cream
3/4 t. salt
1/2 t. pepper
1 T. butter (for buttering pan)
1/2 C. grated Swiss cheese (I use Gruyere)
Peel the potatoes, then wash and dry the whole potatoes thoroughly. Slice thin. Don't put them in water now because you need to conserve the potato starch. Combine potatoes with garlic, milk, cream, salt and pepper in a large heavy saucepan. Bring to a boil on medium, stirring to prevent scorching. I use the low-heat burner because I have burned them many times.
Bring to a boil, stirring, until mixture thickens slightly.
Butter a shallow (1 1/2 inch) baking dish (I usually use the oval copper gratin pan; yesterday it was a 9" x 13" foil pan) and pour the potatoes in. Cover with grated cheese. I usually put the pan on a cookie sheet to catch drips. Bake at 400° for an hour or until potatoes are soft and top is browned. These are even good cold.
Pie Crust
The Flakiest, Butteriest Crust
1 cup + 2 T. chilled unsalted butter
2 1/4 C. flour
1 T. sugar
1 tsp. kosher salt
1 T. apple cider vinegar
3 T. water
1. Cut butter into 1" pieces. Chill it while you measure the dry ingredients.
2. Mix the flour, sugar and salt together in a big bowl. I use that bowl you see in the photo above.
3. Add the butter and toss it until it's coated with flour. Then use your fingers and palms to work the butter into small, irregular pieces. This is fun. Stop before the butter gets warm. You should still see some pieces of butter.
4. Mix the vinegar with the ice water.
5. Drizzle the liquid over the flour-butter mixture. Mix it up quickly with your hands so the dough kind of sticks together. It will still seem pretty dry.
6. Turn the dough onto a piece of waxed paper (no extra flour needed) and knead it a few times. Don't let the butter get all mixed in. The idea is to keep some butter in discreet pieces.
7. Push the dough down and cut it in half. Press each half down to about an inch high, and wrap the two pieces in plastic wrap and chill in refrigerator 1 hour to 3 days. (OK, I'm doing a few more than three! Let's see -- Thanksgiving's four days from tomorrow. In a day or two I'll:
8. Roll it out and fit into pie pan.
9. Blind bake or fill and bake according to recipe.
1 cup + 2 T. chilled unsalted butter
2 1/4 C. flour
1 T. sugar
1 tsp. kosher salt
1 T. apple cider vinegar
3 T. water
1. Cut butter into 1" pieces. Chill it while you measure the dry ingredients.
2. Mix the flour, sugar and salt together in a big bowl. I use that bowl you see in the photo above.
3. Add the butter and toss it until it's coated with flour. Then use your fingers and palms to work the butter into small, irregular pieces. This is fun. Stop before the butter gets warm. You should still see some pieces of butter.
4. Mix the vinegar with the ice water.
5. Drizzle the liquid over the flour-butter mixture. Mix it up quickly with your hands so the dough kind of sticks together. It will still seem pretty dry.
6. Turn the dough onto a piece of waxed paper (no extra flour needed) and knead it a few times. Don't let the butter get all mixed in. The idea is to keep some butter in discreet pieces.
7. Push the dough down and cut it in half. Press each half down to about an inch high, and wrap the two pieces in plastic wrap and chill in refrigerator 1 hour to 3 days. (OK, I'm doing a few more than three! Let's see -- Thanksgiving's four days from tomorrow. In a day or two I'll:
8. Roll it out and fit into pie pan.
9. Blind bake or fill and bake according to recipe.
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