last week, i discovered that there exists, in the world, mini marshmallow bits exactly like the kind that you find in breakfast cereal, but without the cereal! they come in flavors like vanilla, chocolate, strawberry and peppermint. i became obsessed and tracked them down on line.
i bought chocolate and vanilla. Continue reading
the other day i came across this lovely recipe for roesti (a sort of swiss version of hash browns) from Nick Malgieri and i couldn’t stop thinking about them, until i had them all golden brown and buttery, on my dinner plate. you have to think ahead for roesti because the potatoes need to sit overnight after boiling and before peeling and grating.
a peek into my fridge reveals itty bitty heirloom tomatoes, some fresh mozzarella, baby button mushrooms and leftover olive oil pastry dough.
Olive Oil Pastry Dough
1 large egg yolk
1/2 cup (100 ml) cold water
1/2 cup (100 ml) extra-virgin olive oil
1 teaspoon (8 g) fine sea salt
2 cups (256 g) Cup4Cup gluten free flour blend
- Beat together the egg yolk, cold water, olive oil, and salt. Place the flour in a mixing bowl or directly on a clean work surface (I use a glass bowl or a silpat) and make a well in the center. Pour the egg and water mixture into the well. Using your fingertips mix until you have a firm dough (if the dough is too dry, the leftover white can be added).
- Knead the dough until it comes together and is smooth. It should not be sticky. Cover and let rest for 2 hours in the refrigerator (this will give the flour a chance to absorb the liquid).
- When rolling out this dough it’s going to be a little oily, so lightly flour your dough and your rolling pin and roll out on parchment or a silpat, if possible. If the dough breaks, it’s easily patched together, so don’t worry.
Notes: This dough works best for savory dishes due to the strong flavor of the extra virgin oil. For tarts, I tend to roll the dough about 1/8 inch thick for something more tart tatin like or a blind baked pastry base, I tend to go with ¼ inch thickness. If blind baking I find that a quick bake (about 8 minutes) in a 400 degree oven allows the dough to keep its shape and not spread too much.
it was time to clean out the fridge before it’d be too late to save some of the produce, that i never got to during the week. my cat is still at the pet hospital, but making some progress in her recovery and may get to come home soon. that has made me feel so much better and less distracted. the day before, i’d made an olive oil pastry dough,
Posted in Uncategorized
- Tagged champagne vinegar, cremini, cup4cup, dinner, gluten free, mushroom, mushroom tart, olive oil pastry, pie crust, shallots, shiitake, tart, tart shell
still waiting for medical updates on my poor sweet kitteh Callie and looking for comfort, wherever i can find it. i want to thank all of our dear friends who have been so very kind and supportive, as we wait to see if she’ll recover.