Posts Tagged ‘Ingredient’

Flaky Pie Dough Recipe

Difficulty: Easy | Total Time: 1 hr | Makes: Dough for a 9- to 9-1/2-inch pie plate

Pie doughs using all butter are delicious, but they often have a crumbly texture. To make a flakier crust, we’ve added a little shortening and lemon juice. Try it with your next apple pie.

What to buy: For some pie recipes, you’ll need pie weights to line the crust so that it doesn’t puff up while pre-baking. If you don’t have pie weights or forgot to get them, just use some dried beans.

Game plan: The dough can be made, tightly wrapped, and refrigerated up to 3 days in advance.

If you need enough dough for both a bottom and upper crust, just double the recipe.

Making your pie dough from scratch is worth the extra effort. Here are some pointers to help you do it right.

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon fine salt
  • 1/4 cup shortening, frozen and cut into small pieces
  • 5 tablespoons unsalted butter, chilled and cut into small pieces
  • 3 to 4 tablespoons ice water
  • 1 teaspoon freshly squeezed lemon juice
INSTRUCTIONS
  1. Whisk together the flour and salt in a medium bowl. Add the shortening and butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut the shortening and butter into the dry ingredients until reduced to pea-size pieces, about 4 to 5 minutes.
  2. Drizzle in 3 tablespoons of the ice water and the lemon juice and mix just until the dough comes together. (Add the last tablespoon of ice water if the dough is too dry, but don’t overwork the dough or it’ll become tough.)
  3. Form the dough into a flat disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before rolling it out.

ENJOY !

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Recipe URL: http://www.chow.com/recipes/30174-flaky-pie-dough

Cuban Chicken Soup – Sopa de Pollo

Cuban Chicken Soup – Sopa de Pollo

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings

Cuban chicken soup amped up with yuca and plantains.

INGREDIENTS:

3 tablespoons olive oil for sautéing
1 bunch green onions, chopped
1 small bunch cilantro, chopped
1 tablespoon ground cumin
3 tablespoons white flour
6 cups chicken stock
8 chicken thighs
1 yuca, peeled and cut into one-inch cubes
1 cup calabaza cubed
2 red potatoes, unpeeled cut into chunks
2 plantains, peeled, halved, and sliced into thirds
1/2 cup fresh lemon juice
salt and black pepper to taste
sliced red onion

Briefly sauté green onions, cilantro, and cumin in olive oil. Quickly whisk in the flour, stirring thoroughly to avoid lumps. Immediately add one cup chicken stock, continue to whisk until well blended. Remove from heat. Set this chicken stock/onion/cilantro mixture aside.

Place chicken and remaining chicken stock in a large eight-quart stockpot. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Add the yuca, calabaza, potatoes, and plantain; continue to simmer for about 40 minutes, or until the vegetables are tender.

Remove the chicken thighs from the soup, run under cold water to cool. Skin and de-bone the chicken, breaking it into bite-size pieces. Return the chicken pieces to the simmering broth.

Add the chicken stock/onion/cilantro mixture and the lemon juice to the soup and stir thoroughly.

Continue cooking until the soup is hot and ready to serve. Salt and pepper to taste.

Garnish with chopped cilantro and sliced mild red onion.

Recipe URLhttp://www.icuban.com/food/sopa_de_pollo.html

Cuban Mojo Marinade

How to Make the Best Mojo Sauce

(Cuban Marinade)

Prep time: 15 minutes
Total time: 28 minutes
Yield: Varies

The key to making mojo is in the proportions.

INGREDIENTS:

3 heads garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 1/2 cups sour orange juice
(In a pinch, use two parts orange to one part lemon and one part lime)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil
The mojo with oil marinade is best for chicken, duck, fish, and so on. The oil prevents the meat from losing fat and moisture. If  using for a roasted pig it is better to omit the oil.
Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer.In a saucepan, heat olive oil to medium hot (approximately 220 degrees F) and remove from heat. Carefully whisk in the garlic-orange juice mixture (prepared above) until well blended.

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