Oatmeal Date Turnovers in Pictures (with a bonus POP!)

The dough is very moist, not unlike a cookie dough.  Fridge for at least 30 minutes so it’s easier to roll out. If you want to try this with the Pork Pie Recipe, I can bet on this you will love the combination.

Oatmeal Date Turnovers

While dough is chillin’, make the filling.  You CAN replace the coffee with water but you’ll lose some great depth of flavor.  I also suggest that if you make the substitution, halve the cinnamon in the recipe.

Instructions:

  1. Cook until the filling thickens to a jam-like consistency.
  2. Roll the dough to 1/8″ thick and stamp out with a round cookie cutter.
  3. Brush edges with egg wash.
  4. Fill with 1 tablespoon of room temp filling.
  5. Gently fold over. Brush with egg wash and, if you like, sprinkle with Sugar in the Raw.
  6. Also perfect for pie pops!

Pork Pie: It’s What’s For Dinner

Before we get started with our tutorial, let me make a few announcements:

Pork Pie

(1)  There are some left out bits in the recipe as written.  Orange zest is on the ingredient list but there’s no instruction on what to do with it.  You just lump it in with the other stuff (I’ll tell you when in this tutorial).  My apologies for that total mind burp.  However, you can leave it out if you like.  It’s just a matter of bringing a little brightness to the proceedings.

(2)  In the instructions, there’s something that’s not listed in the ingredient list:  Prosciutto.  It’s mentioned in the instructions, though.  It’s one of those “where the hell did that come from” moments.  I hate those.  You need about 16 slices of prosciutto to assemble these wonderful morsels.  I apologize again.

(3) And I apologize in advance for any typos.  I’m eating one of these while writing and the combined juices of the innards and the buttery of the crust are making slippery work of the keyboard.  I’m not complaining.

The first thing you’ll want to do is make a batch of Traditional Puff Pastry per the instructions in the book.  You’ll need 1/4 of that batch.
I even measure!  How fancy.

Strips of parchment 4″ tall and cut in half to line the muffin cavity!Next, you’ll want to assemble your kit:  If you are using small cake rings, put 8 of those on your parchment lined sheet pan.  If you are using a muffin tin, put that on a parchment lined sheet pan and cut strips of parchment, 4 inches tall.  I cut it from the length of a half sheet of parchment and find that cutting that strip in half is enough hangover per the directions.
Bottoms rolled to the right depth!

Roll out the puff rounds for the bottom (6″) and top (3″).  This is just enough puff to make this recipe (8 pork pies).  You’ll have to roll rather thin.  This accomplishes three things:  (1)  It makes the dough thin enough that you make room for the layer of prosciutto, (2) it allows the entire pie to cook through in a decent amount of time without charring the dough, (3) it leaves room for all the filling.

Pile leftover scraps and refrigerate.  Then roll out to stamp out the tops.

Who are you calling a vent hole?  Tops are rolled out and vented!

If you aren’t the most efficient dough roller and find you can’t stamp out the tops and bottoms when you first roll out the dough, layer the leftover pieces on top of each other (don’t smush together) and refrigerate for 20 minutes.  You have time for this since you’ll be freezing the bottom bit of dough anyway.  Then roll the scraps out and cut out your top pieces.

For making the pork pies in the muffin tin:  center the piece of parchment over the cavity you are using.  Center the dough round on top of the parchment.

Parchment over the cavity.  Dough on top of parchment

Gently press the dough into the cavity to form a cup and use a piece of kitchen string to wrap up the parchment along the sides of the dough to keep them standing up straight!

If you’re using small cake rings, line the ring with the dough.  It’s a neater presentation but there’s something charming about that little parchment bundle with the bow.

Dock the bottom of the dough and freeze the bottom crusts for 20 minutes.

Line the frozen dough with parchment and fill to the rim with pie weights.  Blind bake for 15 minutes.

Remove the weights.  You’ll notice the dough looks wet.  Put back in the oven until the dough loses that raw dough sheen, about 5 minutes.

As this is puff, it will puff a bit once you remove the weights and bake again.  Gently press down and around the sides to deflate it a bit.

Once cool, line the bottoms with a few pieces of prosciutto.  It may take up to two and the damn ham tends to tear.  But not to fear.  Just use the jagged pieces to line the bottom and top.  This creates a tasty barrier that keeps the juices of the filling contained.
Now we can make the filling.  1 pound ground pork shoulder, 1 pound thick cut bacon diced.  And other tactics, including that darn orange zest.  You place half of the shoulder and half of the bacon in a food processor along with the additional ingredients:  Worcestershire, mustard, salt, ZEST, anchovy paste, thyme and white pepper.  Pulse until well combined and add back to the remaining meat and muddle it all up well.

Some of the ingredients…but where’s that ZEST?  OK.  Leave it out if you want.  I did today.

Fill those cavities!  Press press press.  They can mound a bit if you like but not so much that the juices will flow over the side.  You can tuck any overhanging prosciutto over the filling or trim.  Up to you.

Top your little pies with the vented top round, brush with egg wash and then sprinkle with salt.

Bake at 400º for 20 minutes (CONVENTIONAL!) and then turn the heat down to 350º and bake for 40 minutes more.  You may get some juices running out onto the sheet pan.  That’s ok.  That’s why you have a sheet pan there, to catch the juices.

She’s cute!  It looks like she has a little skirt on.

The whole family.

I’m not going to lie.  When everything’s done baking, the paper and ribbon on the muffin pies are going to look awful.  But if you love the idea of a little package of pork pie with a bow (and who doesn’t) just make extra pieces of parchment & string and swap them out for the “baked on, caked on” bits when everything’s cool enough.

Nothing beats baking in a cake ring.  This little guy stand at attention!

Let’s pretend that the idea of lining tins and rings and topping and venting is getting you down.  Here’s an option!  Roll out puff into a neat rectangle.  Brush the sides with egg wash.  Line the dough with a thin layer of prosciutto, leaving about 1 inch along the edges empty.  Pile some filling on one half of the prosciutto.

Fold over, crimp and vent.  Bake just like the recipe says. If you want to watch the video recipes you can check out new recipes here.

Lobster Tails Tutorial and Trouble Shooting…

You may be alarmed how sticky and lose this dough is. That’s just how it is!  Just work with it and make sure you have a clean work surface covered with a clean tablecloth or sheet and sprinkle it thoroughly and evenly with flour.

Lobster Tails

 

  1. The dough MUST be so thin you can read through it.
  2. Continue stretching down and OUT on your roll.
  3. Rolling rolling rolling.  Keep stretching as you roll.
  4. As you finish up a roll, place the rolled portion seam to seam with the next strip of dough and get them as close together as if they are an unbroken strip of dough.  Continue rolling each strip of dough like this until you have one big roll.
  5. Use an insanely sharp knife to cut the rounds.  A dull knife will smash the layers together, completely ruining the effect of the pastry.
  6. Gently press into the round to create a cone-like shape.
  7. Keep pulling gently down.
  8. Keep pulling apart the layers.  This takes practice and patience.  If your layers aren’t sufficiently pulled apart, the pastry won’t look right and the dough will bake up doughy instead of flaky.
  9. In very old school Italian pastry shops, they use shortening EXCLUSIVELY to brush the dough.  This provides a slicker surface to pull everything apart more successfully, creating a flakier dough but also brings along it’s filmy mouth feel, which I don’t care for.
  10. Fill the pastry and pinch the ends together if you like.  If the filling is very thick, don’t bother.
  11. NOTE!  Ricotta cheese varies in moisture by brand and by batch.  Too much moisture and your filling will be soupy and will just OOOOZE from the pastry.  I suggest you drain the ricotta through a cheese cloth and add just enough cream until it’s a very nice and firm filling that holds it’s shape.
  12. Today I had no ricotta but I did have cream cheese.  I combined 1 package cream cheese, 1/3 cup confectioner’s sugar, 1 egg, the zest of one lemon, a pinch of salt and a scant 1/2 teaspoon of vanilla to create a filling.  It was lovely. Mix the filling using stand mixer attachments.  If your filling is thick enough you won’t have to seal the ends of the pastry and it makes for a more “horn of plenty” look.

Simple Tart Dough Photo Demo

My favorite tart dough when I want something that blends well with both savory and sweet and holds the shape of a tart pan beautifully.
Simple Tart Dough

  1. Combine ice-cold flour and butter.  4 cups AP (King Arthur Flour exclusively for me) and 2 cups unsalted butter.
  2. Remember, ice cold.  From the freezer cold.  You may want to cut your butter into smaller pieces but this works fine for me.
  3. Whisk together the sweetened condensed and egg.
  4. Blend the butter and flour.  It should look like rough cornmeal.
  5. While pulsing, add the egg/sweetened condensed mixture until it just looks dam.  Don’t over blend.
  6. Dump the dough out onto a double dose of plastic wrap. There will be some dry patches.  Don’t worry.
  7. Using the plastic wrap, fold the dough over itself to incorporate the dry flour.  Refrigeration allows the flour to absorb more moisture, so resting will get the dough to the perfect consistency.
  8. Continue folding the dough over to incorporate the dry patches into the dough until you have a relatively well-formed round.  Refrigerate!

If you have any doubts regarding this recipe feel free to contact me here.

Kitchen Tips :How to use blade coffee grinder

Have you recently bought a new blade grinder for yourself? A blade grinder needs careful attention if you want to use it efficiently as there are many things that could go wrong. It comes with a metal blade which can help in cutting your coffee beans into smaller pieces but it doesn’t provide you a consistent fine powder like a Burr grinder. To ensure that you get a consistent ground coffee, you need to grind the coffee beans in small batches which make it important to learn about the usage of a blade coffee grinder.

Here are a few tips and steps to grind coffee beans using your blade grinder. Also, check best coffee brewer with grinder.

Steps

Step 1: Make sure that your blade grinder is clean and there are no residual coffee oils from the last grind as this could alter the taste of coffee for you. So, clean your coffee grinder before you start grinding your coffee beans.

Step 2: Once you have cleaned the coffee grinder thoroughly, you need to open the top plastic lid of the reservoir and pour into it a few handful of coffee beans. Make sure you don’t overload the grinder with the beans as then it won’t be able to grind those beans effectively.

Step 3: Once you have placed the coffee beans inside the reservoir, you need to carefully close the plastic lid and make sure that it is locked and that no amount of ground coffee will spill out.

Step 4: Now, you need to press the button to start the grinder and the metal blades will start chopping through the coffee beans. You might need to apply a little pressure to the button or the plastic lid to make your blade grinders work so make sure that you keep an eye on your grinder at all times.

Step 5: You would need to perform step 4 multiple times to get a consistent quality ground coffee. If you need a coarser grind, you can simply grind your coffee beans once for 10-15 seconds but if you want a finer grind, then you would need to perform multiple 15 seconds grinds. This is because the blades can’t turn up an evenly sized grind in the first run and requires several runs to achieve it.

Note: Coffee grinder also plays an important role in espresso machines. Here’s freshpresso’s list of top espresso machines.

Tips

Here are a few tips to grind your coffee beans more efficiently with a blade grinder:

  • Make sure that you fill in the reservoir with the exact amount of coffee beans that you would need to brew a cup of coffee.
  • Don’t forget to cover the reservoir with the plastic lid to avoid spills.
  • Make sure that you use short bursts to grind your coffee beans to avoid overheating your ground coffee and losing its aroma.
  • If you want a finer grind, you would need to grind longer but if you need a coarser grind, you need to grind your coffee beans for a shorter period of time.
  • Shake your grinder a little while mixing to give your grounds a chance to mix well.

4 Reasons I prefer using bronze kitchen faucets

There are a lot of options available when choosing a kitchen faucet but bronze faucets have been a really popular option among a majority of people since a while now.

What is so special about a bronze faucet really? Apart from the fact that it looks lively and has various mesmerizing shades, why really should one choose a Bronze finish?

To answer all your questions, we have enlisted the top 4 reasons why a Bronze Faucet is advantageous for your kitchen faucet:

Long-lasting

Bronze faucets are durable and provide you with a long-lasting option. You might be worried that its original color might fade after sometimes but manufacturers ensure that they provide you with a high-quality coating which will last for years to come.

Some bronze faucets are created out of brass or stainless steel and are more likely to be durable and provide you with a long-lasting faucet.

But make sure that the bronze coating on these faucets is thick else after a few months it will start peeling off and it will give a bad look to your kitchen.

Variations

You can find numerous options to choose from really. You can either choose a single handle bronze faucet or a two handle bronze faucet.

It provides you with a lot of options in both style and design and provides you with various finishes, ranging from matte to brushed allowing you to choose a shade which appeals to you and matches your kitchen.

Bronze faucets come in plenty of unique patterns and have become more popular these days due to their both modern and antique look.

Attractive looks

It is no surprise that bronze faucet just looks gorgeous and add a value to your kitchen. It is not sure how but they definitely add a high-end look to your humble kitchen.

Maybe it is because of the shade or the finish or maybe the style, but bronze faucets make your kitchen look more stylish and classy and will definitely impress your guests when they take a tour of your kitchen.

Ease of availability

Last but not the least, bronze faucets are super easily available. You can buy them from a shop or online and can instantly install them in your kitchen without a lot of hassle.

Bronze faucets are always available in the market and easy to get your hands on and so it doesn’t matter if you are looking for a brand new bronze faucet or just a replacement for the old one, you will find all types of designs to match your kitchen and personality. Homeguyd has reviewed one of the best ones at https://homeguyd.com/best-kitchen-faucets-reviews/.

So if you are looking for a full remodeling or if you are building a new home, you can rest assured that you would find all types of designs and styles in the bronze faucets to match your kitchen and make it look more attractive than the previous version.

Not only that, you are bound to use it for years to come due to its durable quality. So what are you waiting for? Go and select a bronze faucet for your kitchen right now.

Below is a must read buying guide for all newbies

 

Chocolate Cream Pie in Pictures

Pie all done! Here’s how you do it!
Make the quick puff for the crust: combine the flour, salt and butter per the quick puff recipe
Add super cold water, combine and pat into a loose round. Cover and allow to rest for at least 10 minutes.
Turn the dough onto a work surface. it’s a disaster when you first start.
Start your 1st letter fold. like I said, DISASTER! It’s going to be less of a fold than a crumbling catastrophe but I’m here to tell you this is normal and as it should be. There’s another photo demo in Pie it Forward for the quick puff, so feel free to consult that as well!
Continue rolling out and making your turns.
see, getting better!
all done! still looking shaggy but covering with plastic wrap and giving it a rest will do the trick.

Make the pastry cream.  Photo demo here:  http://www.pieitforwardcookbook.com/2012/02/pastry-cream.html

Make the ganache. Cream over chocolate and let it sit.
whisk
whisk
whisk until the ganache is emulsified.
cut an 1/8 from the dough (you need to make a larger batch of quick puff for it to work properly. But good news, it freezes beautifully).
roll out and line a pie pan. Dock the dough and crimp the edges.
line with parchment and pie weights.
bake for about 15 minutes, until the edges start to look baked through but not golden. Take the parchment and weights away and you’ll notice that there’s an uncooked dough sheen. Put that puppy back into the oven until the bottom of the dough looks slightly golden and baked through.
all done. Combine the pastry cream and measure of ganache as indicated in the recipe in Pie It Forward.
Line the shell with remaining ganache. Top ganache with pastry cream mixture, whipped cream (I used a little more than indicated in the recipe as I had more and wasn’t doing anything else with it) and chocolate shavings.
Congratulations! It’s a pie!

Slice and share.

Always add extra chocolate curls, for obvious reasons.

Basic Pie Assembly

Assemble your crust ingredients.  Make sure they are ice cold.

Cube butter and freeze for at least 10 minutes.

Measure out the shortening and freeze for at least 10 minutes.

Add dry ingredients to processor and pulse to combine.

Add fats to the dry ingredients and pulse…
Pulse until the mixture resembles coarse cornmeal.
Measure out 1/2 cup of ice cold water.
Add water slowly while pulsing. Check the dough now and again.
You might not need all the water.

You want the dough to hold together when you squeeze a bit between your fingers.

Dump the dough out onto a piece of plastic wrap.

Use the plastic wrap to press the dough into a round.

Cover the round with plastic wrap and refrigerate for 20 to 30 minutes.

Get your filling ingredients together.

Peel, core and slice your apples.  You can cut them in smaller or larger slices.  Just makes sure they are uniform so they cook evenly.

You can use an apple peeler to do the work.
This one peels…
Cuts the apple into slices…

and cores.
Cut the apple first in half…
And then into quarters.
Coat the apples with the liquid ingredients.
Stir together the dry ingredients until…
well combined.
Stir the apples to coat with the dry ingredients.

Divide your cooled dough into two pieces, one slightly larger than the other.

Coat your work surface with a light, even coating of flour.

I use a King Arthur Flour pie mat to roll out.  It gives you dimensions for rolling the crust.

Sprinkle the top of the larger round of dough with a bit of flour.

And don’t forget your pin.

Roll into a round, starting at the middle and rolling towards the edge.  Turn the dough an 1/8 of a turn as you go around.

You should see discernible bits of butter in the dough.
Roll the dough around your pin.
Gently transfer the dough to the tin.
Unroll the dough onto the tin.
Dock the bottom crust with a fork.
Roll out the top crust and cut out a vent hole.

Fill the lined tin with the apples.
Mound them so they are taller in the middle.
Roll your top crust around the pin.

And place over the filling.

Tuck the ragged edges of the two crusts under.
Flour your thumbs and crimp the edges.
Crimp all along the edge.
Brush the crust with egg wash.
If you like, sprinkle with sanding sugar.