Sunday, September 25, 2011

APPLE CUSTARD PIE

 

I was looking for a quick apple pie recipe, and very delicious too... When I read about this recipe from the "BRASS SISTERS" I realize that is the one I am looking for, it is a winner in by book of APPLE PIES.

I am not yet custom with American Apple Pie: too many slices (a tall pile of apple sliced) the pie dough is not cooked on the bottom….. adding  flour/corn starch  to the apples… is not what I had in mind for a wonderful apple pie. This “APPLE CUSTARD PIE” is a very quick recipe and I am cooking (half baked) the pie shell, and it is better if it is served warm (as traditional American Pie) with cold vanilla ice cream.

 INGREDIENTS:

1 half baked 9-inch pie shell
4 medium apples, cored, and cut into thin wedges 
1/2 cup sugar
1/2 cup coarse grind walnuts
1/4 cup raisin (optional)
 1 teaspoon cinnamon
1/2 teaspoon salt
1 cup heavy cream
2 eggs
1 teaspoon vanilla
2 tablespoons butter, cut into small dice.



To  BAKE THE PIE SHELL you should use the "dry bean method" for 10 minutes at 400F (not to puff up during baking), and 5 for more minutes without beans, to finish baking the pie shell.


After baking 10 minutes with menarche paper and beans, it is kind of "wet" the bottom of the shell


so you need to bake the shell for 5 more minutes at 400F.

 

DIRECTIONS:
1.  Preheat the oven to 450°F. Coat a 9-inch ovenproof glass pie plate with vegetable spray. 



2 Arrange approximately half of apple slices on bottom of pie crust in an overlapping pattern. Sift together sugar, cinnamon,  walnuts, raisin  and salt. 



 Sprinkle  over apples the dry mixer of sugar,walnuts, cinnamon:.






3. Pour heavy cream into a 2-cup glass measuring cup. Add eggs and vanilla and beat with a fork or small whisk to combine. Pour this wet mixture over the top of the  pie.



4. Dot with butter the top of the pie. 



5.  Bake  at 450F for  10 minutes, reduce oven temperature to 350°F, and bake 45-55 minutes more, or until filling bubbles rapidly and edges of crust are nicely browned.Check if the middle of the pie is set, as a custard, not liquid.



6. Cool pie on rack at least 2 hours before serving. This pie is best served the day it is baked. 






Recipe courtesy of Brass Sisters.
MY NOTES:
If you use   not so deep pie dish you want to  use half of dry and half of wet ingredients and it is much ready baked(30-35 minutes at 350F second temperature set) than the deep dish that I used in these pictures.


Friday, September 23, 2011

Homemade, TWO HOURS BAGEL recipe


Homemade,  2hours,  bagel recipe






Ingredients:

4 cups bread flour
1 Tbs sugar/ or malt, if you have-it bring a special taste-




1 1/2 tsps salt
1 Tbs vegetable oil
2 tsps instant yeast
1-1/4- 1-1/2 cups of warm  water.;

You also need:
1tsp of baking soda dissolved in boiling water,when you boil the bagels;

 poppy seeds, caraway seeds, ms. dash, to deep bagels, in.



Directions:

1. Mix all the ingredients in a bowl,10 minutes,to make a silky dough..

2. Cut the dough (32"/16"size) into 8 -to 12 equal sized balls, and let rest for 10-20 minutes.







3. Make 8 bagels and let them drop without crowding them, in hot, boiling water, 2 minutes, each side.

    Add  1 tsp of baking soda, to boiling water, will bring a special taste to the bagels.




4. Take them out, let dry for a minute; dip one side in poppy seeds, caraway seeds, sesamy seeds,  
    any combination or any thing you like.



5. place them on your oiled baking tray.

             Pre heat your oven to 500F.

6. Bake them for 5 minutes, lower the oven temp for 450F, turn the tray, and bake for 10 minutes.

7. Flip them on the tray and bake for 10 more minutes.





 8. Let them cool for10 minutes.




Very good bagels, tasty and crunchy outside.


NOTE:I HAD TO SEPARATE THIS 2H RECIPE FROM THE REGULAR 2 DAYS RECIPE (PART OF MY BREAD BAKING CHALLENGE) BECAUSE MANY PEOPLE ASKED FOR THIS "SHORT " RECIPE..... from John D Lee who makes bagels, as a profession, for many years:

 http://hubpages.com/hub/Homemade_bagel_recipe_Make_great_nadrolled_water_bagels__its_as_easy_as_baking_a_loaf_of_bread





Wednesday, September 21, 2011

CLAM CHOWDER, participant to "CHOWDAFEST,2011"




INGREDIENTS:

4oz SALT PORK (OR THICK BACON SLICES) CUT IN ¼ INCH PIECES
2CUPS FINELY CHOPPED ONIONS
1 CAN (51OZ) CHOPPED CLAMS IN WATER
1 ¼ QUARTS OF LIGHT CREAM
1QUART CUBED POTATOES
1TS, THYME LEAVES
½ TS SALT
FRESHLY GROUND PEPPER



DIRECTIONS:

In a saucepan fry the bacon, add onion to be brown, caramelized.

Add the water from the clams and potatoes (small cubes) and boil for 10 minutes until potatoes are soft.





Add the water from the clams and potatoes (small cubes) and boil for 10 minutes until potatoes are soft.





Poor all this into a crock pot and add clams, add light cream, salt, thyme and set it up for low heat if 

you have few hours to be very hot (140-160F), when you serve.






Salt, pepper and slices of a hearty, rye wheat bread should be on the table with the bowls of soups, ready to serve.






Tuesday, September 20, 2011

"CHOWDA FEST, 2011" MY FIRST TIME CHALLENGE






MY FAMOUS CLAM CHOWDER - everybody love it' at my house, at my party, all summer long. It is not the food I grew up with but I love it the first time I try and I still love it! I like the THIN chowder, creamy and delicious... but are many people that like the THICK chowder.....


Janice, my friend, was so nice to come with me, make my own recipe in a second crock pot, and encourage people to try my famous "clam chowda".....














 
Many, many, people came; I heard was closed to 2000... a perfect day: music and food ( baking goods, for a charity) sunny and lots of fun... I was walking around, trying other people chowder, 18 restaurants and 7 individuals.


I learn a lot how to serve many people, our chowder (2 crock pots) finished in an one hour... small, small portions..but not enough!!.


We received T shirt with the HOUGHS NECK 2011,  THE 7th ANNUAL "CHOWDA FEST"
IN QUINCY, MA.





PLEASE CHECK MY CLAM CHOWDER RECIPE, WHICH FOLLOW THIS POST.....

Monday, September 5, 2011

BELL PEPPERS STUFFED WITH QUINOA AND BLACK BEANS






 My mom and I don't always cook the same things, but we cook with the same philosophy: eat to live, don't live to eat. In my own  house we're always looking for recipes that our son will be excited to eat and that are good for him.


This is what we made for dinner tonight, and I thought I'd take pictures  along the way, for your the blog.This recipe  is nutrient packed, colorful and delicious - plus it's fun for kids to dig in too!

Ingredients
  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 1 cup uncooked quinoa
  • 1 cup vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 3 colorful bell peppers
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh basil
  • Feta cheese


Directions

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned
  2. Mix quinoa into the saucepan and cover with vegetable broth. Reduce heat and simmer for 20 minutes
  3. Add black beans and season with cumin, cayenne pepper, salt, and pepper 
  4. Add chopped basil and scoop the mixture into bell peppers
  5. Add feta cheese and bell pepper top. Drizzle with olive oil and add salt, pepper
  6. Cook in oven for 15 minutes at 350 degrees, or until bell peppers are slightly roasted

As you can see, this dish was a hit.  From our house to yours, enjoy and as a Romanian would say: pofta buna!

CHOCOLATE PASCA (EASTER) /pasca cu ciocolata ( my mom's)/

My mom's recipe, (romanian): Se pune de cu seara 1kg smantana pe un servet, deasupra unei tavi cu malai. A doua zi dimineata...