i want crumblier cookies and flakier empanadas!
crumblier = short (like shortbread)
not the same as shortcrust: this is the kind of pastry i am used to making for quiches and tarts, pâte brisée, pâte sucrée, etc.
puff pastry is super flaky. this is made like croissant, by rolling layers of dough with butter.
1. butter is used for flavor, not texture. butter makes things HARD.
2. shortbread/crumbly cookies: 2parts fat/3parts flour (and 1 part sugar) (and fat is always butter)
3. short crust: 1 part fat/2 parts flour (sugar, for sweet crusts a couple of tbsp) better to use only part butter or no butter. lard desirable. keep fats cold (could grate frozen fat) while mixing with flour. then add water to bind. (our empanada recipe called for alcohol to bind!)
4. puff pastry: buy it from the freezer section of the grocery store
for precise info on crumbling and flaking see this report
There's only one place we know of in the Boston area to purchase fresh pasta, Dave's at 81 Holland Street in Somerville. We prefer plain egg pasta for this recipe. The cut of pasta we requested is the widest, papardelle.
However, unless you live very close to there, you can make pasta faster than you can drive there. Here's our recipe:
The pasta recipe is the last one on the page. Scroll down.
And it will taste even better than Dave's.
• We use Organic Valley "cultured" butter in the yellow box. Horizon is like Microsoft. There are also a lot of local butters that are very good. We use about 1/2 a stick per pound of pasta. The butter is key to the flavor, don't underdo it.
• Make sure the tomatoes are Ripe. (It's the end of the season, you'll be lucky if you can find any now.) The way we like to cut them is to sort of hack off odd shaped chunks. This loses less juice than if you chop them. Do NOT peel. Push the juice from your cutting board into the bowl, don't throw it away!
• We use Maldon sea salt which is big and crunchy and mild. You can buy it at Formaggio's kitchen or whole foods, but this dish will be fine with regular salt.
the standout dishes from our 4 day food marathon are:
* capon (rooster) so flavorful and juicy!
* martha's salt roasted pears with caramel sauce!
* anything with a bite of balsamic glazed figs
* sauteed pears with cabot cheddar and bacon
beef bottom round, braised in red wine with parsnips, rutabegas, onions, potatoes.
served with labneh & pomegranate syrup
dessert: leftover gifted flourless chocolate cake with toscanini's burnt caramel ice cream
breakfast: cranberry sauce on toast
afternoon to evening, standing in the kitchen: skillet roasted mashed potatoes with i'ya's peaks, valleys, and butter.
andrea's carrot ginger coconut milk soup
martha's graham cracker pistachio crusted lemon custard tart
the skin of the roasted capon
evening, sitting down: capon
olive bread with rosemary
cranberry sauce mixed with luben & csa peppers
martha's lemon sugar cookies and bill bird's scotch with debbie's lemon scone icing
friday, standing in the kitchen:
cold capon sandwiches on fresh bread with greens, balsamic glazed figs, andrea's dad's habanero jelly, 2 cranberry sauces
yesterday's lemon cookies
standing in the kitchen: soup of capon broth, leeks, tea rice, capon meat, day-old bread, chinese oil chili
leftover beef bottom round and vegetables with melted cabot cheddar and hot fresh bread. bites of the beef with fig, 2 fancy butters.
martha's shaker lemon tart with rind.
heron pinot noir
standing in the kitchen:
sauteed pears with cabot cheddar slices & bacon
warm white meat capon sandwiches on toast, open face with 2 gravies. one with chinese pepper sauce and one with dried CSA peppers
*** martha's salt roasted pears with caramel sauce.
coconut tapioca hubbard squash soup
hubbard squash with melted cheddar
brussel sprouts in bacon fat
fresh pistachio cranberry bread & 2 fancy butters
3rd try at lemon tart
duro's fabulous browned cauliflower has been updated... slice THIN, coat with bacon grease, broil until plenty browned.
serve with skillet-fried corn NOT cooked in bacon grease...