Friday, January 12, 2024

Tourtiere

230g onions, small dice
12.5g garlic, minced
1 tbsp canola oil
1lb ground beef
1lb ground pork
1/2 tsp Tourtiere spice mix
salt and pepper to taste
350g potatoes, peeled and small dice
6.5 tbsp water

Tourtiere spice mix:
1.125 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves

Soften the onions and garlic in the oil until translucent but no colour. Add in meats and spice mix, cook stirring often to break up the meat. Keep cooking until the meat is cooked but not browned. Season with salt and pepper.

Add in the water and potatoes, continue cooking stirring often until the potatoes are tender, about 45 minutes.

Cool, and adjust seasonings as needed.

To assemble:
Roll out 2 doughs, placing one in pie pan, leaving the bottoms a bit longer draping over the edges. Shape the top to just to the size of the top of the pie pan.

Portion 4 cups meat filling into the shell. Place the pastry top over the filling, roll the pastry bottom up to seal.

Using a knife or bread lame, carve designs into top of shell to release steam when baking.

To bake, preheat oven to 375F, bake for 45-60 minutes until crust is golden brown.

Thursday, December 7, 2023

Company's Coming Whipped Shortbread Cookies

 1 cup butter
1/2 cup white sugar
1.5 cups AP flour
1/4 cup cornstarch

Cream butter and sugar in medium bowl. Beat until light and fluffy.

Add flour and cornstarch gradually while beating continuously. Beat until light. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in 375F oven for 12-14 minutes.

Makes 2.5 dozen (30) cookies.

Buttermilk Pancakes

2 eggs
2 cups buttermilk
2 cups flour
2 tbsp sugar
1/2 tbsp baking soda
Vanilla
1/4 cup melted butter

Sourdough

255g starter
152g water 95°F

260g bread flour
37g whole wheat flour
6g sea salt

Starter and water in mixer. Add flours. Mix on slow for 5 minutes, scrape down sides and mix 10-15 more seconds. Rest 30 minutes.

Add salt, mix 5 minutes, scrape, mix 10-15 seconds. Move into bowl. Rest 30 minutes.

4-point fold, rest 30 minutes.

4-point fold, rest 1 hour.

Shape dough on counter, cover, rest 30 minutes. Dough needs to bounce back slowly from a finger poke. Could take up to an hour.

Place into rice-floured bannetons. Proof covered overnight in fridge.

Baking:
Preheat pizza stone at 400F Place on parchment, spray with water. Slash with one long up-down, and three diagonal.

Check bread at 25 minutes, through bottom of loaf, should reach 200F. Could take up to 40 minutes.

Cool on rack.

Sourdough Garlic and Oregano Pizza Dough

375g starter
170g cold water
447g AP flour
3g salt
3g yeast
19g EVOO
19g roasted garlic, mashed
1.5g oregano

Weigh everything together except flour into mixer, mix. Add flour, mix on speed 1 for 4 minutes. Measure out to 375g portions, bag and refrigerate right away.