Tagged: ‘food processor’

The Baker: Food Processor Italian Whole Wheat with Marinated Goat Cheese

I took a bread baking class at a virtually unknown cooking school, long gone and forgotten now, with my mother in the 1980s and learned this Italian whole wheat bread. It is called a traditional pane integrale.

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Favorite All-Butter Pastry Crust

In an electric stand mixer (such as a Kitchen Aid) or food processor, combine the flour, sugar, and salt. Cut in the butter on low or with short pulses until the mixture resembles very coarse meal with some pieces the size of corn kernels still visible (be sure to leave some chunks to create the flakiness). Sprinkle in the ice water and vinegar over the mixture, tossing or pulsing to moisten evenly, dribbling in more ice water if the dough is too dry. Gather the shaggy dough into a ball with your hands and flatten into a disc. Divide into two portions. You can roll out immediately, or wrap dough in plastic wrap and refrigerate if rolling out the next day and bring back to cool room temperature to roll out, or freeze up to 3 months in a small plastic freezer bag.

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Bake and Freeze Holiday Desserts

Fresh is best. How many times have we heard that culinary mantra? When it comes to Thanksgiving and Christmas desserts, most especially the pies, almost everyone I know gets up especially early on Thanksgiving morning to prepare and bake the pies first so the oven will be free for the turkey or prime rib. It is the advent to the season that has long been associated with our beloved tradition of serving a feast on holidays devoted entirely to eating.

And a feast is not complete without special desserts, made even more so by the fact that they are homemade.

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All About Homemade Pasta

Pasta is a dish that is gloriously impromptu, especially with a batch of your good sauce in the freezer, and is popular because of its good nutrition, quick preparation, and well, it just tastes so good. In Not Your Mother’s Slow Cooker Cookbook, NYMSC Entertaining, and NYMSC Family Favorites, we have given you a nice handful of Italian-style sauces. We say Italian-style since pasta and its wonderful sauces are now thoroughly part of American cuisine, despite it being an import. You have your choice as to using commercially made fresh pasta available packaged in the supermarket, buying fresh pasta from an Italian market or pasta shop, or using dried.

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Fruit Sorbets

Refreshing fruit ices are simple and relatively quick to assemble from a wide variety of fruits. The beauty of sorbet lies in its simplicity: It’s basically just frozen water or juice sweetened with fruit, chocolate, liqueur, wine, or even fresh herbs.

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The Culinary Traveler: La Piadina-Italian Bakestone Bread

An Italian version of a flour tortilla or Indian chapati, piadine is one of the oldest hearth breads made in the world today. It hails from the Emilia-Romagna region of northern Italy on the Adriatic Sea, the site of old Etruscan cities, and the most fertile wheat-growing area in the country. This was a staple of the tenant farmer’s diet.

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My Best Sauces: Pan-Seared Sirloin Shell Steak with Food Processor Béarnaise Sauce

Béarnaise sauce, a sharp buttery sauce with red wine vinegar, shallots, egg yolks, and tarragon, is truly a special occasion sauce. But one to look forward to. It is THE sauce for grilled and sautéed meat or fish, much less a foundation sauce in French cookery.

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Farmhouse Butter Churned the Food Processor

Any type of milk produces enough cream to be churned into a full fat butter. Homemade butter is easily made with a food processor in a fast, clean, and very efficient manner. Because making butter is so simple, it makes a great project for kids as well as adults. It’s a remarkably fast and easy process that lets you see for yourself where this ever-so-basic and familiar food comes from.

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New-Fashioned Strawberry Shortcakes

Genuine fruit shortcakes are an American summer passion. It is the harmonious balance of sweet, juicy fruit in season, fluffy whipped cream, and crumby, rich biscuits that make them irresistible. No matter how many fancy desserts I make or taste, no matter how many different fruits I showcase in a shortcake, strawberry shortcake is still supreme. It will never go out of style. It is a dessert that is new fashioned as it is old fashioned.

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A Perfect Crumb Crust/Yogurt Cream Cheese Honey Pie with Amaretti Crumb Crust

While regular pie doughs are de rigeur in the baker’s kitchen, my first foray into pie baking some 30 plus years ago was a graham cracker crust for an ice cream pie or cheesecake. I would buy the box of Nabisco graham crackers, eat a few dipped into milk while working, and crush the squares of crisp aromatic crackers between sheets of waxed paper with a rolling pin.

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