Savory Pies & Tarts-Cook Along w/Liz
Ingredients, Equipment, and Recipes
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Cook-Along w/Liz
You are welcome to cook along with Liz during class to make a pie dough, savory tart, savory pie. If you plan to cook along w/Liz, please have your ingredients measured and prepared as instructed on the ingredients lists before class.
Ingredients
Pie/Tart Dough
Recipe from "The Art of The Pie"
2-1/2 cups unbleached all-purpose flour
1/2 tsp coarse salt
14 Tablespoons butter, very cold (Kerry Gold is recommended)
8 Tbs of ice water
5 ice cubes
Recipe from "The Art of The Pie"
2-1/2 cups unbleached all-purpose flour
1/2 tsp coarse salt
14 Tablespoons butter, very cold (Kerry Gold is recommended)
8 Tbs of ice water
5 ice cubes
Zucchini Tart Filling
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 cheese
1 tablespoon slivered basil leaves
Glaze: 1 egg yolk beaten with 1 teaspoon water
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 cheese
1 tablespoon slivered basil leaves
Glaze: 1 egg yolk beaten with 1 teaspoon water
Cottage Pie
1.5 pounds ground beef
2 teaspoons thyme (dry is just fine---or 1 tablespoon fresh leaves)
1/4 teaspoon allspice
2 gratings fresh nutmeg or one good pinch of ground nutmeg
1 teaspoon salt
1/3 teaspoon ground pepper
2 medium yellow onions, peeled and chopped small
5 cloves garlic, peeled and diced
2 large carrots, grated
2.5 tablespoons tomato paste
1 cup stock (vegetable, beef, or chicken)
2 pounds potatoes, peeled and cut in quarters
1/3 cup butter
1 cup cheddar cheese, grated
1/2 teaspoon thyme
salt and pepper
1.5 pounds ground beef
2 teaspoons thyme (dry is just fine---or 1 tablespoon fresh leaves)
1/4 teaspoon allspice
2 gratings fresh nutmeg or one good pinch of ground nutmeg
1 teaspoon salt
1/3 teaspoon ground pepper
2 medium yellow onions, peeled and chopped small
5 cloves garlic, peeled and diced
2 large carrots, grated
2.5 tablespoons tomato paste
1 cup stock (vegetable, beef, or chicken)
2 pounds potatoes, peeled and cut in quarters
1/3 cup butter
1 cup cheddar cheese, grated
1/2 teaspoon thyme
salt and pepper
Equipment
2 large mixing bowls-one to mix dough, one for pie ingredients
1 cup dry measuring cup, 1/2 cup measuring cup
1 pastry cutter or fork-this is to cut your butter into the flour
2 cup liquid measuring cup
16 ounce glass
1 teaspoon measure
small whisk or fork
small bowl for egg
1 pastry brush
1 sheet parchment paper
2 baking pans-one lined with paper towels, one to bake the tart on
Cutting board
Chef's knife
one large saute pan
4 qt-saucepan
tongs
large spoon
strainer
potato masher
1 cup dry measuring cup, 1/2 cup measuring cup
1 pastry cutter or fork-this is to cut your butter into the flour
2 cup liquid measuring cup
16 ounce glass
1 teaspoon measure
small whisk or fork
small bowl for egg
1 pastry brush
1 sheet parchment paper
2 baking pans-one lined with paper towels, one to bake the tart on
Cutting board
Chef's knife
one large saute pan
4 qt-saucepan
tongs
large spoon
strainer
potato masher