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Pie Dough-Kate McDermott

11/18/2022

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The following recipes are from the best selling cookbook author Kate McDermott. I recommend her books "Art of the Pie"  and "Pie Camp". I also suggest you follow and subscribe to Kate's Substack. When you subscribe you are invited into her kitchen to take online classes with her. ​You'll love her. She's a peach!

​Master Recipe Roll-Out Dough-Kate McDermott

Makes enough for a double crust pie 
​
2 1/2 cups (363g) all-purpose flour
1 cup (224 g) chilled fat of your choice, cut into tablespoon-size pieces (butter, lard, leaf lard)
1 tablespoon granulated sugar (optional)
1/2 teaspoon salt
1/2 cup (120ml) ice water plus 1-2 tablespoons (15-30 ml) more as needed.

  1. Make sure all the ingredients are chilled.
  2. Put all ingredients but the ice water in a large bowl.
  3. With clean hands, quickly smoosh the mixture together, or use a single blade mezzaluna or pastry blender with an up and down motion, until the ingredients look like cracker crumbs with lumps the size of peas an almonds. These lumps will make your curst flaky. Don't coat all the flour with fat. You should still see some white floury places in the bowl when you are finished. Work quickly so that the dough still feels chilly when you are done. 
  4. Sprinkle 5 to 6 tablespoons of the ice water over the mixture, fluffing and tossing lightly with a fork as you do.
  5. Sprinkle over more water as needed, a tablespoon at a time, and fluff with a fork after each addition until it holds together. When the dough looks shaggy in the bowl, you are getting close. give some of your dough a firm handshake and see if it holds together. If it does, go on to step 6. If it doesn't, add a bit more water if needed for the dough to come together. the dough should feel moist without feeling tacky. 
  6. Form and pat the dough into a big ball. If it feels a little dry on the outside, dip your fingers into some ice water and pat them on the outside of the dough in a few places. Don't get it so we that it is sticky. The dough should feel like cool clay and firm yet pliable as when patting a baby's bottom. 
  7. Divide the dough in half and make two chubby disks about 5 inches across.
  8. Wrap the  discs separately in plastic wrap and chill for a minimum of 20 minutes and up to three days.
 
“Master Recipe Roll-Out Dough" from Pie Camp: The Skills You Need to Make Any Pie You Want by Kate McDermott, copyright © 2020. Reproduced with permission of The Countryman Press/W.W. Norton.

Liz's notes:
You can freeze your dough for up to 6 months. Thaw in the refrigerator before using. I have thawed on the counter as well-just be sure the dough is well chilled before rolling out.
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Roll Out Your Dough-Liz's instructions
  1. Bring out your refrigerated dough disks and let them sit until they feel slightly soft to touch.
  2. Place a rolling mat or piece of parchment paper on your counter, or use a light dusting of flour on the area you will be rolling out your dough. Keep more flour handy for dusting while you roll out your dough.
  3. Always roll the dough out from the center of the disk. Lift and turn your disc as you work and lightly flour if you need. Roll out your disk until the circle of dough is 2-inches larger than the diameter of the top of your pie pan. Turn your pan over onto the rolled out dough and measure to be certain.
  4. To place the dough into your pie pan, drape the dough over your rolling pin and gently lift and place the pin at the half-way mark of the pie pan. Gently unroll and carefully settle the dough into the pan. Trim to leave 1-inch overhang of dough. Fill  and bake according to your recipe.
Liz's notes:
Save all of your dough scraps to make some sweet or savory dough treats. I freeze all my dough trimmings and bake these yummy treats for my family. Go here for some ideas: Food52
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Liz's Cottage Pie

12/5/2021

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Serves 6-8
 
2 pounds Yukon Gold potatoes, cut into 2-inch cubes (leave the peels on)
2 pounds ground beef, pork, lamb, or combination
1 tablespoon fresh thyme or 2 teaspoons dried
1 tablespoon fresh rosemary or 1 teaspoon dried
1/2 teaspoon ground pepper
1 teaspoon coarse salt
1 large onion, chopped
5 cloves garlic, chopped
1 carrot, grated
2.5 tablespoons tomato paste
1 cup stock (vegetable, beef, or chicken)
2 cups peas, frozen and thawed
1/3 cup butter
1 cup cheddar cheese, grated
¼ cup fresh parsley, chopped
salt and pepper

  1. In a 4-quart sauce pot, cover the potatoes with water, plus 1 teaspoon salt and boil until they are tender when pierced with a fork, about 15 minutes. 
  2. While the potatoes are cooking, heat a large sauté pan over medium heat with 1 tablespoon olive oil. Add the ground beef, thyme, rosemary, salt, and pepper. Brown the ground beef breaking it up a bit as you are cooking it. I like to use a 10-inch cast iron pan and then use it to bake the pie in after. You can  use any oven-proof pan.
  3. Remove the cooked ground beef to a bowl and set aside. Return the pan to the stove and add 2 tablespoons of olive oil to the pan. Add the vegetables and cook until softened, about 5-7 minutes.
  4. Add the cooked and seasoned ground beef back into the pan and stir in the tomato paste and stock. Reduce the heat to a simmer and cook uncovered for 15-20 minutes. 
  5. When the potatoes cooked, drain well and put the potatoes back into the pot with the butter and mash. Stir in the thawed peas, 2/3 cup of the cheese, and the parsley. Season with salt and pepper to taste. 
  6. Spoon the meat mixture into a deep-dish pie pan or a large baking dish. Cover with the potato and pea mixture and sprinkle the remaining 1/3 cup of cheese over the top.
  7. Bake for another 30 minutes or until heated through and the potatoes are lightly browned.

Variations:
  • Curried Cottage Pie, instead of adding herbs, add 1 tablespoon curry powder, 1 teaspoon ground cumin, and 1 teaspoon ground coriander to the ground beef while it is cooking.
  • Substitute the potatoes with mashed rutabaga, celery root (celeriac), or cauliflower. These are lower carb alternatives for potatoes.
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Zucchini Galette-w/Asparagus Option

4/20/2021

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Zucchini Tart & Asparagus Tart
Thank you goes to Smitten Kitchen's Deb Perelman for this recipe. You must check out her wonderful website and her cookbooks. I spend lots of time with both getting inspired.

1 round of pie dough (1/2 recipe Art of the pie double crust pie dough-recipe here)
1 large or 2 small zucchinis, sliced into 1/4 inch-thick rounds
2 tablespoons olive oil
2 medium garlic cloves, minced (about 2 teaspoons)
1 cup ricotta cheese
1 cup (about 2 oz) grated Parmesan cheese
½ cup (2 oz) shredded mozzarella
1 tablespoon slivered basil leaves
 
Glaze: 1 egg yolk beaten with 1 teaspoon water

  1. Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. 
  2. In a small bowl, whisk the olive oil and the garlic together; set aside. 
  3. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste. 
  4. Preheat oven to 400 degrees. 
  5. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet or onto a piece of parchment paper place on the baking sheet. 
  6. Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. 
  7. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
  8. Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
 
Alternatives
  • Asparagus instead of zucchini. Cut asparagus into thin slices at a sharp angle. Follow step one in recipe. After drying with a paper towel, spread evenly over the ricotta mixture. Finish galette as directed.
  • Shredded zucchini instead of sliced. Shred your zucchini on a box grater or in a food processor using the shredding disk. After shredding, place the zucchini on a cotton dish towel and squeeze out as much water as possible. Heat a pan with 2 tablespoons of butter and 2 cloves of minced garlic. Cook for 1 minute then add the zucchini. Cook until the zucchini is softened, about 3 minutes. Season with salt and pepper. Combine the softened zucchini with the ricotta filling in a bowl. Spread onto the rolled out dough and complete the above recipe from step 7.
  • Cook these vegetables to release the moisture before arranging on top of the ricotta filling. 
    • Mushrooms with rosemary
    • Leeks with mint
    • Roasted butternut squash cubes (about 1 pound) with sage
  • Add 2 cups cooked, finely shredded chicken breast onto the filling and top with a vegetable that has been prepared to reduce moisture. Note: It’s important to shred or cut the chicken fine to make cutting the galette even.
  • Cooked ground beef seasoned with herbs
  • Cooked bacon, chopped.
  • Shrimp, raw, placed artfully with the top layer of vegetable
  • Add 2 tablespoons of Liz's Gremolata to the cheese mixture to add a bright lemon flavor
  • Use a variety of herbs to flavor the tart-basil, parsley, thyme, dill, or tarragon 
  • Cheese alternative to mozzarella in the ricotta mixture
    • Gruyere
    • Stilton
    • Cheddar
    • Feta
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