I’ve posted this before, but not as its own entry. This makes a top and bottom crust for a 9″ pie (with a little extra in case your pie plate is large). You can fill with fruit or meat. Leftover turkey in a light cream sauce with veg is especially nice…
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Mary Anne published a delightful cookbook of her family’s recipes - A Taste of Serendib. I used several recipes during NYF this year, and recently threw some of the curry powder I made from this recipe onto popcorn, along with some pumpkinseed oil. The cookbook also has a companion site, full of photos and additional advice.
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I’m ramping up to some Thanksgiving recipes, but you should know how to make velouté sauce before we jump in whole hog (or turkey, or timpano, as it may be). It’s great on a number of fronts - you can make it as rich as you want, or you can use it to lighten up a bechamel-type sauce while still keeping that lovely creamy smooth mouthfeel intact. You can use it to make a vegan “cream” sauce that substitutes nicely for one that uses butter and cream or milk. You can use it to start a gravy, or thicken a soup that’s too watery when you don’t want to add a potato or rice or bread. This is one of the building blocks i use a lot when adapting traditional cream or cream-based sauces for people counting calories or dairy.
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On a snackish forage through the fridge after my ride back from the bakery (and work, but the bakery part is relevant later), I discovered a small piece of Brie in need of eating. Brie for one!
I think I may have created the perfect indulgent snack:
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I could not decide where to put this.. are crepes a main dish or a dessert or just an everyday staple?
I had never really thought about the ability to make crepes at home. I had always heard that they were too hard, too time consuming, required special tools.. and so I just thought that if you wanted to eat a crepe you went out.
That was until about a year or so ago when Heather started making them at home… with a little planning they are simple. A great “make a head of time” treat. Shortly after Heather moved out and took her crepe pan with her I decided to purchase my own and instead of watching her make them, I would make them myself. What follows is the recipe Heather gave me, and some filling suggestions.
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This is a great, simple tart shell pastry recipe. It’s easy to make, it doesn’t stick to pans, it barely shrinks at all. I’ve been sucessfull with it each time i’ve used it; in mini-tartlette pans, and in several larger tart pans.
My favorite use for this is in Chez Panisse’s blueberry and lemon tart. I’ve done this tart three times, each a resounding success. Most recently, i made it yesterday for anne & Dave’s Thanksgiving feast. Both recipes are from Chez Panisse Fruits.
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