• 12/1 National Pie Day - 4

    From Dave Drum@1:3634/12 to All on Tue Nov 29 16:35:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Old Fashioned Gooseberry Pie
    Categories: Pastry, Fruits, Pies, Citrus
    Yield: 6 Servings

    MMMMM---------------------------CRUST--------------------------------
    2 1/2 c Flour
    1/4 c Sugar
    16 tb (1/2 lb) very cold butter;
    - in small cubes
    4 tb Ice cold milk; more, if
    - needed
    1/2 ts Salt
    1 lg Egg; beaten together
    +=WITH=+
    1 tb Milk; for glazing top crust

    MMMMM--------------------------FILLING-------------------------------
    5 c Whole wild gooseberries;
    - stemmed, washed
    1 1/2 c Sugar; or less
    2 tb Grated fresh ginger
    Juice and zest of one orange
    1/3 c Instant tapioca
    4 tb Butter

    Set oven @ 375ºF/190ºC.

    To make the crust, use stand mixer with paddle beater.
    Beat together butter, flour, sugar and salt until butter
    is in flakes, coated with flour. Do not over mix. Slowly
    add very cold milk, one or two tablespoons at a time.
    When dough first begins to form ball, stop beating. Do
    not add too much liquid. Dough should barely hold
    together. Divide dough into two balls, press into a
    thick disk with hands, wrap in plastic wrap, and
    refrigerator for 30 minutes or longer.

    While dough is chilling, begin preparing the filling.
    Combine all ingredients except butter in a large sauce
    pan, and place over medium heat. Cover until
    gooseberries begin to soften and burst (about 5
    minutes.) Then uncover, and keep barely simmering on
    medium-low heat for an additional 10 minutes. Remove
    from heat and allow to cool while rolling out pastry.

    Once dough has chilled, remove from refrigerator and
    roll out one disk on a lightly floured surface until
    large enough to cover bottom and sides of pie dish, with
    3/4 inch overhang. Crimp edges decoratively, and set pie
    weights on top of bottom crust. Bake for 10 minutes or
    until golden. Do not let edges of crust burn. Cover with
    aluminum foil or pie guard if necessary.

    While bottom crust is baking, roll out second pastry
    disk. Using small biscuit cutter or rim of small juice
    glass, cut out circles from rolled dough. Place circles
    on baking tray and return immediately to refrigerator or
    freezer to keep chilled. (Do not re-roll scraps of extra
    pastry dough, they will become tough. Bake on separate
    baking sheet to snack on with ice cream.)

    Once bottom crust has baked, and filling has cooled,
    pour gooseberry filling into bottom crust. Slice 4
    tablespoons of butter on top of filling, then decorative
    layer of pastry circles in concentric pattern, leaving a
    hole in the middle and around the outer edge. Brush top
    disks with beaten egg/milk mixture. Use aluminum foil
    strips, or pie guard over crust. Return to oven and bake
    for 35 to 50 minutes, or until juices are vigorously
    bubbling. (Be sure to place a baking sheet on rack below
    pie to catch any spilling juices. There will be some.)

    Allow pie to cool completely before serving.

    Serves 8. (according to whom? UDD)

    From: http://beekman1802.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Life is a sexually transmitted disease." -- R. D. Laing
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    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to All on Thu Nov 30 15:05:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Humphrey's Traditional Irish Shepherd's Pie
    Categories: Lamb/mutton, Vegetables, Herbs, Potatoes, Dairy
    Yield: 4 Servings

    2 tb Oil
    1 lg Onion; fine cut
    1 1/4 lb Lean ground lamb, beef, or
    - turkey
    4 cl Garlic; minced
    1 Bay leaf
    1 1/4 c Hot water
    2 tb Tomato paste
    2 tb Worcestershire sauce
    1/4 ts Salt
    Ground black pepper
    pn Thyme
    1 lb Frozen mixed vegetables;
    - peas, carrots, corn, (opt)
    - mushrooms, green beans

    MMMMM--------------------------TOPPING-------------------------------
    2 1/2 lb Russet potatoes
    Salt & pepper
    4 tb Unsalted butter
    1/2 c Whole milk or cream
    1 Egg yolk
    3 Scallions; thin sliced (opt)

    * Shepherd's Pie has always been a staple of traditional
    Irish cooking. The British use lamb in their Shepherd's
    Pie, but beef is quite popular and ground turkey can be
    used if preferred. This recipe can also be made in
    individual pie dishes, which are always a hit. Drop by
    Humphrey's Market to pick up all of your ingredients.

    Add 2 Tbsp oil to a medium-size pot, on medium heat,
    saute the onions until golden.

    Raise the heat to medium-high, add meat, continuously
    stir while sauteing, until it begins to brown.

    When meat is cooked through, add 1 1/4 cups of hot water,
    bay leaf and garlic, put lid on and bring to a simmer and
    put the heat on low. Simmer for 30 minutes or until the
    liquid reduces to 1/2 cup.

    Meanwhile, peel and cube potatoes in 3cm/1" sq, boil in
    water, until tender. Drain, add salt and pepper to taste,
    add butter and mash.

    Beat the egg yolk with milk. Add to the mashed potatoes
    and stir. Add sliced scallions and stir. Set aside.

    To the simmered meat, add tomato paste, Worcestershire
    sauce, salt, pepper, thyme, and frozen vegetables. Mix
    well and simmer for 5 more minutes. Empty into an
    oven-safe deep dish and remove bay leaf.

    Place rack on middle shelf of the oven, set thermostat
    to 205ºC/400ºF.

    Spread mashed potatoes over top of the meat mixture.
    Rough up with a fork so that there are peaks -or- use the
    fork to make some designs so the top will brown nicely.

    Bake for 30-45 minutes, until golden brown on the top.

    Makes 4 servings

    RECIPE FROM: http://www.humphreysmarket.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I'm terrified of elevators and I'm taking steps to avoid them.
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