One of the reason I don’t cook more often a savory tart or quiche is because I tend to be lazy and hate washing the bowl and accessories of my electric mixer. I take it for granted that the dough must be done with a mixer, but you know what? there was a time when I didn’t own one, and I clearly remember that it did not stop me to prepare the dough… So today I decided I should properly time how long it takes to prepare a savory dough. In France we call it the Pâte brisée. It means literally the broken dough, and it is our version of the short pastry dough. The advantages of doing it VS buying it ready made is that it is super cheap, super delicious, and super empty of all the
usual crap conservatives and non-necessary ingredients with chemical sounding names. Long story short: I timed myself and it took me 8 minutes to prepare the dough, washing my hand included. Here is how:
- 1/3 cup no-salt butter (That’s 2/3 of a stick)
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 cup cold water
I made a wonderful stuffed geese for Christmas, and had to do something with the leftover. Learn what is a carcasse, and how to enjoy all your cooking efforts a little longer – while eating healthy!
I look forward to hearing from your carcasse experiences!
What’s for dinner? an everything hot pot… I have these 2 Daikon radishes in the fridge, since I receive the wonderful weekly delivery from Boston Organics, so I got creative, inspired by the end of the fall season and needing a warm and comforting (yet healthy) stew like dinner. I sliced some Canadian bacon and cut some white mushroom in bite size pieces in my pot (no fat, the bacon does the job). Once things get brownish, I added the radishes finely sliced, 1 and 1/2 cup of vegetable stew, 1/2 cup of pearl onions and 1/2 cup of peas (left-over from the freezer). Thyme and Rosemary, et voilà. It is simmering for about 30 minutes, and I hope it will work out.
What are your inspirations for the Daikon?