Chef K’s Keto Cinnamon Ginger Breakfast Biscuits/Muffins

 With only 4.5 g of carbohydrates these good morning breakfast biscuits are a delicious beginning to your keto friendly day.  Who says weight loss can't be delicious.

INGREDIENTS

1 ½ cups superfine almond flour

1 tbsp. psyllium husk

¼ tsp salt

1 tbsp. baking powder

1 tbsp. monk fruit sugar

1 tsp ground cinnamon

½ tsp ground ginger

2 large eggs

1/2 cup full fat sour cream (or yogurt)

4 tbsp unsalted butter melted

1 tsp vanilla extract

1/2 cup shredded cheddar cheese

Sprinkle topping:

1 tbsp. Monk fruit sugar

1 tsp ground cinnamon

½ tsp ground ginger

INSTRUCTIONS

Preheat oven to 425°F. Lightly grease muffin 9 cavities of a 12-cup muffin pan.

In a large bowl, whisk together almond flour, psyllium husk, salt, baking powder, monk fruit sugar, cinnamon and ginger.

In a small bowl, combine eggs, vanilla extract, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.

Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.

Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up

Blend the Sprinkle Topping  by mixing the sugar and spices in a small bowl. Sprinkle half on topping of the biscuits.

Bake biscuits about 13-15 minutes or until tops are golden and toothpick inserted comes out clean. Sprinkle the remaining Sprinkle Topping on the hot biscuits as soon as they come out of the oven.

Allow biscuits to cool slightly before eating.

Yields 9 Biscuits

PieCaken

 PieCaken

Watch the video here: Piecaken Video

An epic four-in-one layered dessert led to a pumpkin purée shortage in New York when it was created in 2015! Created by renowned pastry chef Zac Young, A pie, a cake, a pie, a cake, all bound and covered with a delicious buttercream.  Soon a famous television host becomes involved and boom, worldwide fame.  Chef Young was named one of the “Top Ten Pastry Chefs in America” in 2015, Now you can make a Chef K version of this famous cake or pie, or cake, or cheesecake, aw it’s just easier to call it a piecaken.

This version will include a Pecan pie as the base, layered with a Ginger ale sponge; an apple pie works as the third layer and finally a New York crust less cheesecake tops it all. Yet we are not done, we will arrange strawberries to crown and brush a clear glaze over. This cake will feed 10-12 so make it for that special occasion.  Find all the recipes below, you will want to build the dessert in the order as listed, however for freshness and timing of your product bake them as listed as follows.

Pie Crust for Pecan and Apple Pies (Make twice, do not double)

Ingredients

2 and 1/2 cups (313g) all-purpose flour, plus more as needed (spoon & leveled)

2 teaspoons granulated sugar

1 teaspoon salt

1 cup (230g; 16 Tbsp) unsalted butter, chilled and cubed

1/2 cup (120ml) ice water, plus more as needed

Instructions

Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.

Using a pastry cutter, food processor, or pastry cutter, cut the butter into the dry ingredients until all flour is coated. Mix until pea-sized bits of flour are coated with butter.

Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.

Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.

Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.

When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.

Proceed with the pie per your recipe’s instructions.

Apple Pie

Homemade Pie Crust (recipe above)

Ingredients

8–9 large apples, cored, peeled, and sliced into 1/4-inch slices (11–12 cups, or 1375–1500g total)*

1/2 cup (100g) granulated sugar

1/4 cup (31g) all-purpose flour (spoon & leveled)

1 Tablespoon (15ml) lemon juice

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon each: ground allspice & ground nutmeg

Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

Instructions

The crust: Prepare pie crust recipe.

Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.

Preheat oven to 400°F (204°C).

Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard the leftover juices in the bottom of the bowl.

Finish assembling: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Cover with the 2^nd pie crust. Crimp or flute the edges to seal.

Lightly brush the top of the pie crust with the egg wash. Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30–35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Pecan Pie

Ingredients

Crust

1 unbaked Pie Crust above

Egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream

Filling

2 and 1/2 cups (250g) shelled pecans (pecan halves)

3 large eggs

1 cup (240ml) dark corn syrup*

1/2 cup (100g) packed light or dark brown sugar

1 and 1/2 teaspoons pure vanilla extract

1/4 cup (60g) unsalted butter, melted and slightly cooled

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

Instructions

The crust: Prepare pie crust.

After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).

Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. Fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush the edges with egg wash.

The filling: roughly chop the pecans– some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.

Bake the pie for 50-55 minutes or until the top is lightly browned. After the first 20 minutes of bake time, I tent a sheet of foil on top of the pie to prevent the edges from browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.

Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for 4-5 days.

New York Cheesecake

Ingredients

16 ounces cream cheese (2 packages) room temperature

3 large eggs room temperature

1 cups sour cream room temperature

4 tablespoon butter room temperature

¾  cup sugar

1 tablespoon cornstarch

1 ½ teaspoon pure vanilla extract

2 teaspoons fresh lemon juice

Instructions

 

Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.

Generously coat inside of pan with butter. Line with parchment paper.

Preheat oven to 350º F. (180°C)

Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.

Add eggs one at a time until blended.

Add sour cream and mix until smooth.

Mix the sugar with cornstarch, the add, along with the vanilla and lemon juice, beat until smooth, about 2 minutes.

Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.

Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)

Bake for 2 hours, or until cake is lightly browned on top.  Remove from the oven and allow to cool in the water bath (bain-marie.)

Remove from water bath (bain-marie), remove foil and refrigerate completely to completely set before unlatching and removing rim (best to leave chill overnight).

Cake must be well chilled to set properly before using.

Ginger Ale Cake

Ingredients

1 cup butter softened

2 cups sugar

4 eggs

3 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 cup sour cream

1 cup Ginger Ale

Syrup

1 cup Ginger Ale

Instructions

Preheat oven to 325°F.

Prepare 2- 8" round cake pans by buttering and flouring.

Cream together butter and sugar until light and fluffy, about 2 minutes.

Add eggs one at a time, then vanilla, continuing to beat well.

In a small bowl, stir together the flour, baking soda, baking powder and salt. Set aside.

In another small bowl, whisk together ginger ale and sour cream.

Add 1/3 of the flour mixture to the butter-sugar mixture, combine well, then half of the ginger ale-sour cream mixture, then 1/3 of the flour mixture, the remaining ginger ale mixture and the final addition of flour.

Divide the batter evenly in the prepared pans.

Bake the cakes for 25-30 minutes, until set to the touch and an inserted toothpick comes out clean. (Rotate the cakes halfway through baking time because ovens can cook unevenly and this will cause issues with layering the cake layer.)

While the cakes bake reduce the 1 cup of Ginger Ale for syrup by half. Brush this syrup over the cakes as soon as they come out of the oven.

Cool the cakes in the pan for five minutes before turning out to finish cooling on a cooling rack.

Lemon Cream Cheese Frosting

Ingredients

1/2 cup Butter, Slightly Softened

8 oz. Cream Cheese, slightly softened

1/4 cup Fresh Lemon Juice

1 heaping tablespoon Lemon Zest

5 cups Powdered Sugar

Instructions

Juice and zest a lemon.  You will need 1/4 cup of lemon juice and 1 heaping tablespoon of lemon zest.  For us, that was one large lemon.

Add the cream cheese, butter, lemon juice, and lemon zest to the mixer. Both the butter and the cream cheese should be “slightly softened” which means it is still cold but has been out of the refrigerator for 30-60 minutes.

Mix on medium speed until thoroughly combined (about 2 minutes.)  Scrap the mixture down from the sides of the bowl before the next step.

Measure 5 cups of Powdered Sugar and add it to the measuring bowl.  Sift the powdered sugar to get rid of lumps (if needful) and cover the mixer with a towel during the mixing process to keep the powdered sugar from flying out of the mixer.

Start your mixer (or electric beater) on the lowest setting and keep it on low until the cream cheese/butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.

Taste your frosting to determine if it needs more lemon zest,  you should put it in the refrigerator for an hour or so, that will help the butter and cream cheese firm up and the lemon flavor to develop.

Clear Glaze

Ingredients

5.30 oz sugar

5.30 oz water

0.25 oz powder gelatin

1.25 oz cold water (for gelatin swelling)

Instructions

Bloom the gelatin in cold water by sprinkling it over the water and giving a quick stir.

Bring to a boil the water and the sugar to make a syrup. Let the syrup cool down to 140°F and stir in the gelatin.

Let the mixture cool before brushing on the top. If the glaze hardens, make it fluid again by microwaving slightly and brush the cake with it. The remaining glaze can be kept in the fridge for several days.

To finish:

1-1½ quarts (Liters) of fresh berries (we are using strawberries)

For sliced berries: Thinly slice 1 quart of strawberries. Using a paring knife, slice the strawberries lengthwise to between ⅛-inch and ¼-inch thickness. Using whole berries are great as well.

Place strawberries on the cake with their points facing out. Starting from the outside perimeter of the cake, place a ring of strawberries (flat-side down) with the points facing out.

Create overlapping circles until the cake is covered. Continue layering concentric rings of strawberries around the cake, overlapping each layer slightly, until you reach the center. The strawberries begin to stand up as you create more rings, giving the cake height and dimension. Use a strawberry end piece for the center.

Paint a thin layer of the glaze (above) over the strawberries. If required, heat ¼ cup of the glaze in the microwave until soft. Using a pastry brush, paint a thin layer of preserves over the strawberries to give them a nice sheen.

To serve:

Be sure the cake is well chilled, use a very hot knife to cut through for ease of slicing.

Chef K's Poke Watch

Poke (pronounced poh-kay, rhymes with okay) literally means "to cut crosswise into pieces." It's a simple dish made of chopped seafood, generally tuna, marinated in soy sauchttps://youtu.be/52oTdXZukBwe and sesame oil, and mixed with onion. It's believed that poke was first prepared by native Polynesians centuries before Western travelers arrived on the islands. Initially, it was made with raw reef fish, seasoned with sea salt and seaweed, and combined with crushed kukui nut (the candlenut). Salting of the fish was for both flavor and more importantly, preserving the fish. Poke doesn't necessarily have to be tuna or even seafood, nor does it have to be raw or cubed. Cubed avocado is sometimes used. Classic poke is still raw ahi tuna or cured octopus, known as he’e in the Aloha State, although salmon is the most popular served Poke it is not classic poke..

Poke Lettuce Wraps

Poke Ingredients

1 1/2 pounds sashimi grade Ahi tuna steaks

1 sliced Maui onions

1/2 cup chopped green onion

3 tablespoons soy sauce a gluten free brand

1 teaspoon minced garlic

1 tsp minced ginger

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon sesame seeds

To Serve

1 head butter lettuce, rinsed and leaves separated

1 cup cooked white rice

½ cucumber, seeded and Julienned or diced

½ Red or Yellow bell pepper Julienned or diced

6 oz small shrimp (31-40 ct) peeled, de-veined and poached in court bouillon

Sesame seeds, for garnish

Instructions

Pat the Ahi tuna dry, then neatly cut it into small 1/2-inch cubes. Place in a bowl.

Add the shallots, green onion, soy sauce, garlic, ginger, sesame oil, chili garlic sauce, and sesame seeds.

Gently toss. Serve immediately or cover and refrigerate up to 4 hours.

To Serve

Fill each lettuce cup with a tiny bit of rice and a small mound of Poke. Then top with the remaining cucumber, bell pepper, guacamole, and pickle onion. Sprinkle with sesame seeds.

Serve the lettuce wraps with dipping sauce!

POKE RICE ROLL

Ingredients

6 sheets sushi seaweed aka nori

1 batch prepared sushi rice (follows)

1/2 lb Poke (see above)

4 oz cream cheese sliced into strips

½ cucumber, seeded and Julienned or diced

½ Red or Yellow bell pepper Julienned or diced

Guacamole (see below)

Pickle onion (below)

Soy sauce for serving

Instructions

Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with a rice paddle.

Layer poke, cream cheese, cucumber, bell pepper and guacamole, pickle onion on the rice, and roll it up tightly. Slice with a very sharp knife, and enjoy right away with soy sauce.

Sushi Rice

Ingredients

1 cup uncooked glutinous white rice (sushi rice)

1 ½ cups water

¼ cup rice vinegar

2 teaspoons vegetable oil

2 tablespoons white sugar

½ teaspoon salt

Directions

Gather all ingredients. Rinse the rice in a strainer or colander under cold running water until the water runs clear.

Combine rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and all water has been absorbed, about 20 minutes. Remove from stove and set aside until cool enough to handle.

Meanwhile, combine rice vinegar, oil, sugar, and salt in a small saucepan over medium heat. Cook until the sugar has dissolved. Allow to cool, and then stir into the cooked rice. While mixture will appear very wet at first, keep stirring with a rice paddle and rice will dry as it cools.

QUICK ONION PICKLE

Ingredients

1 medium red onion, very thinly sliced

½ cup water

¼ cup distilled white vinegar

¼ cup apple cider vinegar

2 tablespoons Monk Fruit sugar

1 ½ teaspoons fine sea salt

¼ teaspoon red pepper flakes (optional, for heat)

Instructions

Pack the onions into a clean and sterile 1-pint Mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.

In a small saucepan, combine the water, the vinegars, monk fruit sugar, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, and then carefully pour the mixture into the jar over the onions.

Use a spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.

Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

GUACAMOLE

Ingredients

3 large ripe avocados, peeled, pitted, and diced

1 large jalapeño, cored and finely-diced

half a small red onion, finely diced

juice of 1 lime (about 2 tablespoons)

1 cup diced tomatoes (I used cherry tomatoes)

2/3 cup chopped fresh cilantro, loosely packed

1/2 teaspoon kosher salt, or more to taste

1/4 teaspoon ground cumin

Instructions

Combine. Add the avocados, jalapeno, red onion, lime juice, tomatoes, and cilantro to a large bowl. Sprinkle evenly with salt and cumin.

Toss and season. Gently toss until combined. Taste and season with extra salt if needed.

Serve. Serve immediately and enjoy!

DIPPING SAUCE

Ingredients

¼ cup white vinegar

¼ cup fish sauce

2 tablespoons white sugar

2 tablespoons lime juice

1 clove garlic, minced

¼ teaspoon red pepper flakes

Instructions

Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.

Life Lesson The Fish Told Me

1) Just keep swimming. At times the only way out of most things is to go through them, so just keep putting one foot in front of the other in the good times and bad. Psalms 23:4 TPT Even when your path takes me through the valley of deepest darkness, fear will never conquer me, for you already have! Your authority is my strength and my peace. The comfort of your love takes away my fear. I’ll never be lonely, for you are near.

2) Be Flexible and Adaptable Salmon are one of the few fish that can live in both fresh and salt water. Salmon are born in fresh water, migrate to the ocean where they spend much of their adulthood, and then return to the place of their birth to spawn. Strive to cultivate the ability to thrive in different environments. Philippians 4:11-12-13 TPT I’m not telling you this because I’m in need, for I have learned to be satisfied in any circumstance. I know what it means to lack, and I know what it means to experience overwhelming abundance. For I’m trained in the secret of overcoming all things, whether in fullness or in hunger. And I find that the strength of Christ’s explosive power infuses me to conquer every difficulty.

3) Stay Observant and Hone Your Senses No matter how far away a salmon has ventured from their original place of birth, they are always able to find their way back for spawning season. It is believed that their acute sense of smell is what assists them in tracing their way back, in some cases thousands of miles. Fine tune your own senses and observational skills to become even more efficient and effective in life. Proverbs 3:5-6 (KJV) Trust in the Lord with all thine heart; and lean not unto thine own understanding. 6 In all thy ways acknowledge him, and he shall direct thy paths.

4) Fuel Up Before a Journey Some salmon travel up to 3,500 miles to spawn, and they fuel their efforts from food that they ate before embarking upon their epic journey. They actually do not eat at all during the trip as they make their way toward their destination. Isaiah 43:16-19 (KJV) Thus saith the Lord, which maketh a way in the sea, and a path in the mighty waters; 17 Which bringeth forth the chariot and horse, the army and the power; they shall lie down together, they shall not rise: they are extinct, they are quenched as tow. 18 Remember ye not the former things, neither consider the things of old. 19 Behold, I will do a new thing; now it shall spring forth; shall ye not know it? I will even make a way in the wilderness, and rivers in the desert.

5) Don’t Give Up Salmon are known for their ability to persevere through challenging conditions and rushing waters that are flowing against them. Fish do travel over Niagara Falls. The Horseshoe Falls have167 feet (50.9 meters) drop plus a 100 foot (35 meters) deep pool at the bottom.  While fish can avoid the falls by staying upriver more, there are some that get caught up in the rapids at the top of the falls. The water in the rapids is moving at speeds of 25 mph (40 km) so once a fish gets caught up in that they are along for the ride. Once the water reaches the falls it can get as fast as 68 mph (!!0 Km) Isaiah 41:10 (GNT) Do not be afraid—I am with you! I am your God—let nothing terrify you! I will make you strong and help you; I will protect you and save you.

It's Just A Bowl Of Soup

It Was Just A Bowl Of Onion Soup

Chef K photo

Recently, on a visit to a national brand name restaurant, we ordered two bowls of soup, one roasted mushroom the other French Onion, along with a flat bread Bruschetta, nothing special and certainly not difficult for any kitchen to get correct. Yet, they have not done that one simple thing, get it right.

Both soups had sugar within, while the onion soup contained so much it was completely inedible, think “onion syrup” it was that sweet. We complain, they take it off the check, nothing further is ordered from the kitchen. The other soup is half eaten along with the flat bread, a $50.00 guest check is paid and the experience is done, correct, well, not really. Let’s look at the result of serving something as simple as soup and not doing it well.

First, remember the soup is an appetizer, it is the beginning of the meal, hence further courses are to come, or, it is supposed to set the menu for the evening.  A bad experience at the very beginning tells the customer they do not want to experience anything further from the restaurant. This course was not a let down, it was a failure, and most customers do not want to experience any further failures of the night, they will move on to the next establishment.  Should they stay, each additional course will come under extra scrutiny with any little flaw becoming something huge in their mind. The remaining of the dinner will become less than what it was intended to be. No matter what the customer leaves unhappy.

Surprisingly, even though the offending soup is removed from the meal, and perhaps some free item is given in an apology, it does not remove the experience of tasting inferiority. The customer leaves, but the experience remains, no matter how good the remainder of the meal may have been, they will always talk about the soup.

Before we actually get to the soup, here are a few interesting facts a bad experience (like a bowl of soup) in a restaurant can and do cause:

The brand charges $10.00 per bowl of soup, while most of their competitors charge$3.00-$5.00, at twice the price should the consumer not believe that it should be so very much better. Although price may not be a factor to begin with, when the product is inferior price does factor into the complaint, twice the price denotes twice the quality.

95% of customers share bad experiences with others. (Zendesk)

48% of people who had negative experiences told 10+ people about it. (Harvard Business Review)

79% of high-income households avoid restaurants for 2+ years after a bad customer experience. (Zendesk)

For every customer who complains, there are 26 customers who don’t say anything. They simply never return.Therefore the complaint becomes a valuable opportunity to learn and change.

A customer is 4 times more likely to defect to a competitor if the problem is service related than price or product related – Bain & Company.

It costs 6 – 7 times more to acquire a new customer than retain an existing one – Bain & Company.

Online adults aged 18-34 are most likely follow a brand via social networking (95%). (Source: MarketingSherpa) So negative reviews on sites like TripAdvisor or Yelp can severely hurt a brand, and a bowl of soup could keep another person from visiting the brand.

When there are consistently similar complaints within an establishment (as our server notified us of) fewer than half (49%) of employees would recommend their employer to a friend. (Glassdoor Data Labs)

It will take 12 positive experiences to correct one negative one (Ruby Newell-Legner) unfortunately most customers will never return after one negative the 12 will also never happen.

This is not what could happen over a bowl of soup, it is exactly what takes place in the restaurant brands or privately owned all across the nation daily.

There are many reasons the “onion syrup” was served as a soup, most likely, however it came down to an unskilled cook or chef trying hard to correct a poor quality commercial beef broth base. Look at the ingredients of just one national brand: maltodextrin, sodium caseinate (a milkd derivative), natural and artificial flavors (including autlyzed yeast extract), hydrolyzed soy protein, contains 1% or less of dipotassium phosphate, salt, caramel color, disodium inosinate and disodium guanylate (flavor enhancers), polysorbare 60, onion powder, yellow 6, ascorbic acid, Vitamin E acetate, ferric orthophosphate, dicalcium phosphate, zinc sulfate, Vitamin A palmitate, niacinamide, copper gluconate, calcium pantothenate, pyridoxine hydrochloride, thiamine hydrochloride, Vitamin D3, riboflavin, folic acid, biotin, potassium iodide, Vitamin B12. A simple mistake in the quanity used will result in a salty, chemical infued broth. The cook, after tasting the broth, experienced the salty flavor and decided to use sugar to counteract the salt. However, there is much more than salt to contend with, how about all those chemicals. The sugar was not the fix and just resulted in a syrup broth, as the soup sat on a steam cooker slowly evaporating throughout the day.  No chef, sous-chef, floor manager or any other qualified person tasted the soup before the evening service, so a poor product was served setting off a chain of events that became very negative for the brand.

Often the server gets the bulk of the dissatisfaction, rarely will a chef come from the galley to the table to  deal first hand with a food complaint, although every restaurant should have a policy that mandates exactly that. Too long, have servers had to deal with the rude, arrogant consumer over something that is completely out of their control. With too many complaints, the server will soon change establishments, costing the brand even more. Training, new  server mistakes and a lack of knowledge, all incur hard costs.  So why not send the chef out to deal with his or his staff’s failures and mistakes, know for a certainty this policy will see a huge drop in consumer complaints. If the kitchen knows they have to deal with the problem they create, they simply won’t continue to make complaints. Gratuities lessen as servers deal with the complaint, checks are reduced or completely forgiven, leaving a smaller gratuity or none at all. Although the server is completely without fault they usually receive the repercussion of the unhappy consumer.

It’s a bowl of soup, it’s the entire business, 80% of restaurants fail within 5 years, 50% within the first year, the lousy bowl of soup could be a major factor for that failure.

The fix is so simple, set a standard, then never back away from it, find ways to improve daily. Create and do, checklists. Assign a “dining chef” someone from the kitchen who speaks with every table during each service. Love your customer, get them to love you back.

Baked Potato Pizza

Baked Potato Pizza

Omit the meat for a vegetarian version

Dough:

1 medium potato, peeled and diced

1-1/2 cups water

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

1 cup warm 2% milk (110° to 115°)

2 tablespoons butter, softened

2 tablespoons sugar

2 teaspoons salt

6-1/2 to 7-1/2 cups all-purpose flour

Additional all-purpose flour

DIRECTIONS

Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside.

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

For Pizza: Shape the dough into the shape of your pan, then place the dough onto it, drizzle about a tablespoon or more, extra virgin olive oil and rub it over the surface evenly, then set in a draft-free place for a few minutes while you prepare the potatoes.

Bake the pizza on the lowest rack, for 4 minutes. After 4 minutes, replace the pizza onto the middle of the oven for another 8 to 11 minutes, or until the pizza is brown. Reset the oven to broil (grill) and place the pizza on the top rack to make the potatoes a little more brown and crispy.

For Bread or Rolls: Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves or rolls. Place into greased 9x5-inch loaf pans. Cover and let rise until doubled, about 30 minutes.

Bake at 375°F for 35 minutes for bread or 20 minutes for rolls.

Yield: 4-14” pizzas or make two pizzas and 1 loaf of potato bread or a dozen potato rolls.

The Pizza:

3 medium potatoes, baked & cooled until cold

1/4 Cup Extra Virgin Olive Oil

1⁄2 teaspoon garlic powder

1 Teaspoon Chopped Fresh Rosemary

Sea salt & cracked pepper

1 cup sour cream bechemal sauce (recipe follows)

1 lb lobster, chicken, beef or your favorite meat, cooked & diced

1 cup caramelized onions (recipe follows)

3 Ounces Fontina Cheese, Cut Into Thin Slices

1 Cup Shredded Asiago or Parmesan Cheese

½ lb diced and cooked bacon

Chopped parsley

Directions

Lightly spray 14inch pizza pan. Place dough on pan, brush with the olive oil.

Cut the cold potatoes into 1/2 inch slices. In bowl, combine remaining olive oil, garlic powder, and Rosemary toss with the potatoes gently to coat.

Spread sour cream sauce over pizza crust.

Top with the lobster, onions, and top with cheeses.

Layer the potato slices over the cheese.

Remove the pizza from the oven, sprinkle green onions and cut into slices and serve hot, warm or cold.

This pizza reheats really well, just place it back on a tray into a 400˚F (205˚C) oven.

Sour Cream Bechamel Sauce

Ingredients:

3 tablespoons flour

3 tablespoons butter

1 cup milk

1 cup sour cream

1 teaspoon lemon juice

Pinch freshly ground Nutmeg

Salt and ground white pepper to taste

Preparation:

Over medium heat, melt the butter, add flour and fry until golden brown.

Gradually add cold milk, stirring constantly.

Cook 5 minutes, add salt, lemon juice and pepper and continue stirring until sauce thickens (about 15 minutes)1 cup sour cream

Caramelized Onions

2 large yellow onions, peeled (about 1 pound)

2 tablespoons unsalted butter

Kosher salt

Chicken broth or water (for pan; optional)

Halve both onions through root end. Using the tip of your knife, cut a V-shaped notch around root to remove it (this will ensure that all slices separate when you cut the onion).

Place 1 onion half on your cutting board so root end is facing you, then thinly slice onion lengthwise, starting at one side and working all the way to the other (so your knife runs through the root halfway through, not starting or ending at the root end). Cut slices that are ¼"–⅛" thick.

Repeat same slicing procedure for remaining onion halves.

Heat 2 Tbsp. butter in a large skillet over medium until melted and sizzling.

Cook, stirring, until onions are soft and starting to turn translucent, 1–2 minutes. Season with a pinch of salt.

Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15–20 minutes. (use for onion soup at this stage)continue cooking until onions are golden brown, another 15–20 minutes. 

Because most of the water has cooked off at this point, there might be some bare spots where the pot could start to burn. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb.

For extra-dark onions, continue cooking  until they start to almost blacken around the edges and go slightly crisp, another 10–15 minutes. This requires constant attention so they don’t burn.

Let the onions cool in the saucepan, then use or transfer to an airtight container and chill. They will keep up to 1 week

FLORENTINE FOR THE GREEN

A few years back, I was asked to consult on the opening of an Italian American style restaurant in Branson, MO. which is known as Florentina’s, so I gave it a menu that resembled the culinary styles of the region of Italy known as Florence with American flare. Years later, like any restaurant, the menu is changed , but the essence of good food is still there and likely worth a visit when you’re in Branson There was a common question in formulating the menu at Florentina’s “Where is the spinach“, a great misunderstand lies within that question. Many assume the term, Florentine, or , alla Florentine”  refers to any Italian dish that contains spinach, not so. Let’s take a closer look.

The most common reference to “Florentine” is Eggs Florentine, coddled eggs on a bed of spinach finished with a classic Mornay sauce, then gratinated,  yet,  like Eggs Benedict they are not Italian, but rather, a French creation, Eggs Benedict a New York creation. Spinach is said to be the favorite vegetable of the fourteen-year-old Catherine de' Medici, became the wife of France's Henry II in 1533. Not caring for the cooks of the French court, she brought her own with her from her home area of Florence, who, by their mastery of the French kitchen formulated the dishes served to the liking of Catherine, many of which contained her favorite vegetable.  Therefore, over time, any dish that contained “properly” made spinach was titled as Florentine.

I use the word “properly” because most restaurants fail miserably in the making of simple Florentine dishes, like Eggs Florentine. They simply plop a pile of unseasonable steamed or boiled spinach on a plate, top that mess with a couple of over poached eggs and finish it with a Hollandaise sauce, wrong in so many areas.  At the very minimum the spinach should be gently poached in butter and lightly seasoned, yet a very good restaurant will prepare a proper “Spinaci alla Fiorentina” to create the classic dish or any other that may require a Florentine treatment to complete like the Chef K’s Butter Poached Salmon picture above. To make a classic Eggs Florentine, make the Spinaci alla Florentina, top with coddled eggs, the cover with the Mornay sauce and finish with lightly broiling (gratinated) in your oven or under a salamander, you may place the mixture first on a English muffin or a toast rusk if you desire, then serve at once. So to Florentine a dish, do it right, enjoy it well.

Try Chef K’s Butter Poach Salmon alla Florentine, the recipe follows.

Spinaci alla Fiorentina

6 tablespoons butter

6 tablespoons all-purpose flour

2 1⁄2 cups milk

3 lbs fresh spinach

3 tablespoons olive oil

1 large garlic clove, minced

4 tablespoons freshly grated parmigiano

salt

white pepper

1 pinch grated nutmeg

butter, to oil the pan

DIRECTIONS

Make a balsamella by melting the butter in a heavy saucepan on low heat. When the butter reaches the frothing point add the flour. Mix well with a spoon and let cook until the color is a light brown -- don't over cook -- undercooking is preferable -- meanwhile heat the milk in a small pan -- when the milk is warm add a little at a time to the flour mixture -- the origional recipe calls for adding all the milk at once but I find I get less lumps if I add a little at a time whisking continuously -- your goal is a nice creamy sauce. Remove from heat an cover until needed.

Make sure spinach is clean and cut out any tough stems. Chop coarsely.

Place olive oil in a pan and warm on medium heat. Add the garlic and spinach. Toss and cook until wilted and the garlic is lightly browned.

Toss the spinach with the balsamella. Add the cheese, nutmeg salt and pepper to taste.

Butter the bottom and sides of a 13 1/2 X 8 3/4 inch baking dish.

Pour the spinach mixture into the dish and bake in a preheated 375 F oven for about 25 minutes. The top should be a little brown and bubbling.

Mornay Sauce (Omit the cheese for Bechamel sauce)

3 tablespoons butter

3 tablespoons all purpose flour

1 1/2 cups milk

pinch of ground nutmeg

salt and pepper

2 ounces (1/2 cup) grated hard cheese (Gruyère, Swiss, Cheddar, Parmesan)

Heat a medium sized saucepan over medium-high heat and when hot, add the butter. When the butter melts, add the flour and start whisking.

You want to be careful not to let the butter burn or the flour to turn brown. It's only going to take a minute to a minute and a half for the roux to start turning a pale yellow.

Slowly add the milk in a stream while constantly whisking and whisking some more. Bring the sauce to a boil and immediately lower the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.

Remove the pan from the heat and add the nutmeg, season with salt & pepper and stir. You now have a bechamel sauce.

Still off heat, add the grated cheese and whisk until all the cheese melts into the sauce. It should be thick and smooth.

Taste and adjust seasoning with salt & pepper and you now have Mornay sauce.

Coddled Eggs

Poached Eggs

Bring 1,5 inches of water, 1/2 tbsp of salt and 1/2 tbsp of lemon juice to a simmer in a deep saucepan. Carefully place an egg into the water, by cracking directly into the water or by cracking into a small bowl first and then place the egg to the hot water.

Stir the simmering water with a wooden spoon so it swirls gently around the egg. Allow the egg to cook for 2 to 3 minutes, so the white is set but the yolk has not cooked all the way through. Cook each egg separately. Use a slotted spoon to scoop each egg from the water and drain on a clean paper towel.

Chef K’s Butter Poach Salmon alla Florentine

A constructed dish,  first Shrimp Rissotto, topped with Spinaci alla Fiorentina, then the piece of salmon and finished with spiral fried beets.

Shrimp Risotto

4 Cups seafood broth

1 Teaspoon Saffron Threads

4 tbsp unsalted butter

1 cup dry white wine

2 small shallots, minced

2 Celery stalks – finely chopped

2 Cloves of Garlic. minced

2 Cups Risotto Rice

20 asparagus, diced

7 oz raw peeled shrimp/prawns seasoned with salt and pepper

2 tablespoons lemon juice

A handful of flat leaf parsley – chopped

2/3 cup grated Parmesan or Romano cheese

sea salt and freshly ground pepper

Instructions

Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.

Blanch the asparagus in a pan of boiling water until just tender, refresh under cold water, then slice into lengths.

In a separate pan, saute the shallots, and celery in 2 tablespoons butter together until they are cooked and soft but not browned.

Add the garlic and cook for another minute.

Add all the rice in one go and stir it around with the other ingredients to toast the grains thoroughly without browning.

Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.

Stir in half the stock, reduce the heat, stir and simmer uncovered 15-18 until the rice is just under cooked , add the remaining stock in small amounts allowing the rice to absorb the liquid, continue until the rice is cooked “Al dente” and very creamy.

Add the Shrimp, and cook until pink (about 3 minutes).

Add in the asparagus spears, lemon juice, and chopped parsley. Mix together, taking care not to destroy the asparagus spears or the Shrimp.

Salt and pepper to taste.

Before serving, mix in the remaining butter & the cheese.

Butter Poached Salmon

2 tablespoons Creole seasonings

1 tablespoon Worcestershire sauce

1 tablespoon Soy sauce

4-6 oz portion, boneless, skinless salmon (Chinook Salmon / King Salmon, Coho Salmon / Silver Salmon, Pink or Atlantic)

6 ounces unsalted butter (divided use)

1 tablespoon lemon juice

2 teaspoons finely diced shallots

Instructions

In a small mixing bowl, blend the seasonings with the Worcestershire and soy sauces. Place the salmon in a small square baking dish, spread half the seasoning mix over the fish, turn the fish over then spread the remaining mix over the fish, cover and refrigerate for at least 3 hours.

Heat two tablespoons of the butter in a medium sized sauce pan over medium heat. Add chopped shallots and cook until they are translucent. Make sure that the butter does not brown. Add lemon juice and remaining butter. When the butter has melted, add the fish. Gently place the fish into the pan. The cooking liquid should cover the fish 2/3 up the side of the fish. Turn the temperature high and allow the fish to cook for three minutes once the cooking liquid begins to boil. Turn the heat down and allow to cook on low for an additional minute.

Deep Fried Beets Strings

1 large, medium beet

4 cups Canola Oil For Deep Frying

Sea Salt

Preparation

Trim the ends from the beet. Place the beet in boiling water for 3 minutes, then cool in cold water. Blanching the beet this way makes it easier to peel.  Using a spiral cutter turn the beets in fine long strings, place in cold water for 30 minutes.Drain, then blot with paper towel to remove as much moisture as possible.

Heat 3 inches of oil in a deep fryer to 375°F. Add the beet strings without over filling the pan. Turn when the beet strands are golden brown. Brown the other side; remove and drain on paper towel. Sprinkle with sea salt and serve at once.

Chef K's Paella

The national dish of Spain literally means "for her" it is para ella in Valencia, a dish made by the men of the region to give the women a break from cooking. Paella is not so much the dish, but rather it is the pan in which the dish is cooked, its roots is in the Latin word 'patella' meaning pan. Originally made as a luncheon dish for farm workers cooked over an open fire and “without” seafood, now it is the name for as many as 200 differing dishes in Valencia Spain alone. There as many recipes for Paella as there are cooks, as common with most comfort foods, it was made with rice (arroz in Spanish) and whatever else was nearby,chicken, rabbit or even snails.

The rich yellow color of Paella is derived from the addition of saffron, which is the stigmas of very tiny crocuses which grows freely in Spain, although it is the most costly of the spice world ($75 US per ounce), it is very common in Spain and easily found. There are only 3 stamens per flower so it takes a lot of flowers to make that ounce, yet it takes very little to flavor and color your Paella or Bouillabaisse, it is also great in risotto. Look carefully at the stigmas it should be only that, some are attached to a long, slender “style” which is white when picked and turns yellow when dried, trust me, it is not your style, so do not choose it, it has no culinary value, that means no aroma, flavor or color, it simply is used to add to the weight. Be sure to use ISO approved saffron, you’ll want, Saffron threads (Stigmas) that are all red (no other color). Saffron threads must be dry and brittle to the touch. Saffron aroma is strong and fresh, never musty, remember you’re paying a high dollar even for a very small amount you should get a very high quality for the dollar spend. Like anything that is priced very high there are counterfeiters out there, yellow, streaking, uneven color of red, are indications of “styles” made to be passed off as stigmas. Look for Sargol saffron, it is pure, potent and aromatic and flavors a recipe just right.

Recipe

1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined

Salt and ground black pepper

Olive oil

2 tablespoons garlic cloves, minced or pressed through a garlic press 

1 pound boneless, skinless chicken thighs, each thigh trimmed of excess fat and halved crosswise

1 red bell pepper, stemmed, seeded, and cut pole to pole into 1/2-inch-wide strips

8 ounces Spanish chorizo, sliced 1/2 inch thick on the bias (Chorizo, Spanish sausage)

1 medium onion, chopped fine (about 1 cup)

1 (14.5-ounce) can diced tomatoes, drained, minced, and drained again

2 cups Valencia rice

3 cups chicken broth

1/3 cup dry white wine

1/2 teaspoon saffron threads, crumbled

1 dried bay leaf

1 dozen mussels, scrubbed and de-bearded

1/2 cup frozen peas, thawed

2 tablespoons chopped fresh parsley leaves

1 lemon, cut into wedges, for serving

Adjust an oven rack to the lower-middle position; heat the oven to 350°F.

Toss the shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon oil, and 1 teaspoon of the garlic in a medium bowl; cover with plastic wrap and refrigerate until needed.

Season the chicken thighs with salt and pepper; set aside.

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add the pepper strips and cook, stirring occasionally, until the skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer the pepper to a small plate and set aside.

Add 1 teaspoon oil to the Dutch oven; heat the oil until very hot. Add the chicken pieces in a single layer; cook, without moving the pieces, until browned, about 3 minutes. Turn the pieces and brown on the second side: transfer the chicken to a reserved plate. Reduce the heat to medium and add the chorizo to the pot; cook, stirring frequently, until deeply browned and the fat begins to render, 4 to 5 minutes. Transfer the chorizo to a plate with the chicken, reserve.

Add 2 tablespoons oil to the fat in the Dutch; heat over medium heat until very hot. Add the onion and cook, stirring frequently, until softened, about 3 minutes; stir in the remaining garlic and cook until fragrant, about 1 minute. Stir in the tomatoes; cook until the mixture begins to darken and thicken slightly, about 3 minutes. Stir in the rice and cook until the grains are well coated with the tomato mixture, 1 to 2 minutes. Stir in the chicken broth, wine, saffron, bay leaf, and 1/2 teaspoon salt. Return the chicken and chorizo to the pot, increase the heat to medium-high, and bring to a boil, uncovered, stirring occasionally. Cover the pot and transfer it to the oven; cook until the rice absorbs almost all of the liquid, about 15 minutes. Remove the pot from the oven (close the oven door to retain heat). Uncover the pot; scatter the shrimp over the rice, insert the mussels hinged-side down into the rice (so they stand upright), arrange the bell pepper strips in a pinwheel pattern, and scatter the peas over the top. Cover and return to the oven; cook until the shrimp are opaque and the mussels have opened, 10 to 12 minutes.

When  soccarat is desired, set the Dutch oven, uncovered, over medium-high heat for about 5 minutes, rotating the pot 180 degrees after about 2 minutes for even browning. (Soccarat, a layer of crusty browned rice that forms on the bottom of the pan, is a traditional part of paella.)

Let the paella stand, covered, about 5 minutes. Discard any mussels that have not opened and the bay leaf, if it can be easily removed. Sprinkle with the parsley and serve, passing the lemon wedges separately.

Today IS Pi Day

(Apple Crumble Pie)

Today is National Pie Day, what a great gift to give, finish a dinner with, or, just along side a great cup of coffee. Pie is always right, whether you serve a slice of warm apple with cinnamon ice cream, or a dinner pie like the Tourtiere, or, maybe a hand pie (turnover) like a Cornish Pasty, or the famous Canadian Butter tart you simply won’t go wrong.

Pies have been the “to go to” meal as far back as early Eygty, the Greeks and Romans had hand pies to travel with, while in the12^th century the crust of meat pies was known as a “coffyn". Fruit pies began to show up sometime in the 15^th century. Apple pies are served at nearly every county fair throughout North America, thanks to Johnny Appleseed. Apple trees were grown and prized for their fruit by the people of ancient Rome. It is believed that the Romans took cultivated apples with them to England when they conquered the country. Apple growing became common in England and many other parts of Europe.  Both the seeds of apples and the trees themselves were brought to America from England, probably in 1629. John Endicott, one of the early governors of Massachusetts Bay Colony, is said to have brought the first trees to America. The cultivated varieties of apples gradually spread westward from the Atlantic Coast. John Chapman is said to have helped spread apple growing in America. He carried apple seeds with him wherever he went, and planted them in thinly settled parts of the country. For this reason, he became known as "Johnny Appleseed".

Be sure that your guest, of course, will enjoy the pie you serve, make what they do like, I was once had Tony Orlando (super star musician) as a guest on Chef K & the Friends television show, we made a beautiful seven layer Lemon Meringue pie. He stirred the lemon filling, carefully spread it on each layer, made a prefect meringue, only to find out he was allergic to it.  Find out what they like was the moral of that story.

TIPS FOR PREFECT  PIE CRUST

Use Very Cold Butter or Fat

Butter, shortening, lard, or suet—whatever fat the recipe calls for should be well-chilled and cut into small pieces to start with for the flakiest crust in the end.

O Nuts

Many recipes call for you to work the fat into the flour until the mixture resembles peanuts, or crushed walnuts, do not overwork the dough,  this will toughen the dough,  your cardboard may be better.

Limit the Water

Start off using the minimum amount of water or other liquid called for in the recipe.

Make a Disk

Before you chill or rollout the dough, take the time to shape it into an even disk less than 1-inch thick and with smooth edges.

Chill the Dough

Chill the dough before you roll it out for at least 30 minutes and up to 2 days.

Roll, Turn, Roll, Turn

Roll out the dough on a very well-floured work surface with a well-floured rolling pin. Turn the dough 90 degrees, roll and turn again, this assists in sticking and it easy to use.

Chill the Lined Pie Pan

Cover and chill the lined pie pan (and any rolled out top crust) before blind-baking or filling the pie. This will help the pie keep its shape (and size!) when baked.

Complete the Baking,

Nice golden honey top, but the bottom crust is still not done, this is because people tend to believe the pie is done when it is golden like honey, leave it a little longer, it is supposed to be brown, then the crust is done.

The Rolling Pin is a Pick Up stick.

After rolling the dough, place a small amount onto the rolling pin, roll to wrap the dough on the pin, then unroll it over the chilled pie plate, prefect fit each time.

QUEBECOIS TOURTIERE

3 tbsp butter

2 fine diced onions

3 minced garlic cloves

2 cups peeled, seeded and diced tomatoes

¾ lb lean ground pork

¾ lb fine diced beef

1 cup beef stock

2 bay leaves

¼ tsp each of allspice, cinnamon, nutmeg

1 tsp salt

½ tsp pepper

⅓ cup fine bread crumbs

1 quantity double crust pie dough

3 tbsp milk

1 egg

In a large skillet, heat the butter and sweat the onion and garlic. Add the tomatoes and cook for 3 minutes covered. Add the pork and cook thoroughly. Add beef, stock, bay leaves and seasonings. Cover and simmer for 30 minutes. Uncover and continue to simmer until most of the liquid has evaporated. Stir in the bread crumbs. Cool mixture to room temperature.

Preheat the oven to 400◦F (200◦C).

Roll out the pastry, divide in two and line a 10" (250 cm) pie shell with one part. Fill with the mixture and, cover with the remaining pastry. Crimp edges and cut a 1" (2.5 cm) hole in top. Make a tin foil chimney and fit into hole.

Mix milk with the egg and brush over pastry.

Bake for 10 minutes, then reduce the heat to 350◦F (180◦C) and continue to bake for 25 minutes. Rest the pie for 20 minutes before cutting, or cool and chill and serve

SERVES 8

CORNISH STYLE PASTIES

1 pound beef sirloin tip steak, diced

3 medium potatoes, peeled and diced (3 cups)

3 green onions with tops, thinly sliced

1 teaspoon salt

1/4 teaspoon pepper

Dash nutmeg

PASTRY:

4 cups all-purpose flour

2 teaspoons salt

Pinch baking powder

1 cup shortening

2 tablespoons butter

2/3 cup cold water

1 egg, lightly beaten

1 tablespoon heavy whipping cream

Directions

In a large bowl, combine the beef, potatoes, onions and seasonings; set aside. For pastry, in a large bowl, combine the flour, salt and baking powder. Cut in shortening and butter. Gradually add water, tossing with a fork until dough forms a ball.

Turn onto a lightly floured surface. Divide dough into 12 pieces; roll each into 6” circles. Moisten edges with water. Place about 1/2 cup filling on half of each circle. Fold other half over the filling; press edges together with a fork to seal.

Cut several slits in each pastry. Place on a baking sheet. Combine egg and cream; brush over pastry tops. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 40-45 minutes longer or until golden brown. Yield: 12 servings.

LEMON MERINGUE  PIE

1 cup + 2 Tbsp cake and pastry flour

1 Tbsp sugar

½ tsp salt

½ cup cold unsalted butter, cut into pieces

3 Tbsp cold water

1 ½ tsp lemon juice or white vinegar

1 egg white, lightly whisked

Lemon Curd Filling

1 cup sugar

¼ cup cornstarch

1 cup water

6 large egg yolks

½ cup fresh lemon juice

2 Tbsp unsalted butter

Meringue

4 large egg whites, at room temperature

½ tsp cream of tartar

⅓ cup sugar

3 Tbsp icing sugar, sifted

DIRECTIONS

Dough

1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).

2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.

3. Roll out the dough on a lightly floured work surface until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.

4. Preheat the oven to 400 F. Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the center of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 F.

Lemon Curd Filling

1. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.

2. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.

3. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.

Meringue

1. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 F, until the meringue is nicely browned. Cool the meringue completely to room

TIM'S KEY LIE PIE

INGREDIENTS

For crust:

7 (5-by 2 1/2-inch) graham crackers, broken into small pieces

3/4 cup sliced or slivered almonds

1/4 cup sugar

1/2 stick unsalted butter, melted

For filling:

2 (14-ounce) cans sweetened condensed milk

Grated zest of 2 Key limes

1 cup fresh Key lime juice (from about 2 pounds fresh Key limes)

4 large egg yolks

Accompaniment: sweetened whipped cream

PREPARATION

Make crust:

Preheat oven to 350°F with rack in middle. Butter a 9-inch pie plate.

Pulse together graham crackers, almonds, and sugar in a food processor until finely ground. Transfer to a bowl and stir in butter. Press crumb mixture evenly onto bottom and up side of pie plate. Bake until lightly browned, 8 to 10 minutes. Cool completely. (Leave oven on.)

Make filling and bake pie:

Gently whisk together filling ingredients in a medium bowl until smooth and pour into crust. Bake until just set in center, 15 to 20 minutes.

Cool completely (filling will set as it cools). Chill pie, loosely covered, at least 8 hours.

GRASSHOPPER PIE

CRUST:

2 cups   500 ml   chocolate wafer crumbs

 cup     80 ml     butter

¾ cup    180 ml   filberts   ground

Combine the ingredients.  Press into the bottom and sides of a 10" buttered pie pan.  Bake in a preheated 350F (180C) oven for 7 minutes.  Cool, then chill.

FILLING:

2 tbsp    cold water

1 tbsp    unflavored gelatin

2              eggs, separated

½ cup    milk

1-½         marshmallows   miniatures

2 tsp      mint extract

1 cup     whipping cream

1 tsp      green food coloring

1 cup     chocolate curls

In the cold water soften the gelatin, transfer to a double boiler.  Add the egg yolks and milk and cook to thick. Melt the marshmallows in a second double boiler, fold into the egg mixture and remove from the heat.  Stir in the extract.  Cool. Whip the cream with the food coloring.  Fold into the cooled mixture.  Whip the egg whites and fold into the mixture.  Pour into the shell.  Chill for 4 6 hours. Garnish with chocolate curls before serving.

APPLE CRUMBLE PIE 

2 unbaked 9” pie shells

Filling

7 large green apples

1/4 cup caster sugar

1 teaspoon cinnamon (ground)

Crumble Mix

1 cup plain flour

3/4 cup (packed) dark brown sugar

3/4 cup rolled oats

3/4 cup coconut

1 tablespoon cinnamon (ground)

2 teaspoons nutmeg (ground)

2/3 cup butter (melted)

2 teaspoons vanilla essence

APPLE MIX

Peel and core apples, then cut into rough 1-2cm cubes. Place apples in large saucepan and cover with water. Simmer (but don't boil) covered with lid on med-high until apples are just tender but not too soft (usually 5mins once water is simmering). Drain apples well and place in large bowl

Combine caster sugar and cinnamon (ensures even spread), then toss through the apples. If you like the apples to be less sweet and more tart, you can omit the sugar in this step, though there may be excess juice as a result.

CRUMBLE MIX

Combine flour, brown sugar, rolled oats, coconut, cinnamon and nutmeg in a large bowl until evenly mixed through.

Melt butter (do not burn or boil it) and add vanilla essence to butter, stir through.

Add butter mix to dry ingredients and mix well using a fork. Ensure all ingredients are moist and mixture has a crumbly texture.

BAKING

Place the apple mix evenly in the pie shells. Spread crumble mix over top of apple. Bake at 190°C 375°F for 30-45 minutes, or until crumble topping is slightly browned.

Serve with vanilla ice cream, cream, or custard

BUTTERTARTS

3/4 cup (175 mL) packed brown sugar

1/4 cup (50 mL) corn syrup

1 egg

¼ cup (60 mL) butter, softened

1 tsp (5 mL) vanilla

1 tsp (5 mL) vinegar

1 pinch salt

1/4 cup (60 mL) currants or raisins

Preheat oven to 180°C (350°F).

Roll out chilled dough onto floured surface. Cut out discs of pastry about the size of a store-bought sour cream or yogurt container top. Press into muffin or tart tin wells carefully so as not to tear pastry. If possible, weigh shells down with dried beans or some other type of weight so the empty shells will keep their shape. Bake shells for 10 to 15 minutes until they're starting to brown but not totally brown. Remove from oven and remove weights.

Meanwhile, make the filling. Melt butter with brown sugar. Do not allow to boil. Whisk egg and set aside. Add salt, golden syrup, vinegar and vanilla to warm butter mixture. Whisk gently until smooth. 

Whisk in egg.

When tart shells are baked (and still warm), fill about two-thirds with filling mix. Bake for 12 minutes or until filling is mostly cooked yet not set. Remove from the oven and allow to rest for 10 minutes. Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.

Tart Shells

1.375 l (5 ½ cups) all-purpose flour

2 ml (1/2 tsp) salt

250 g (1/2 lb) butter, unsalted, cold and cubed

125 ml (1/2 cup) cold water

In a large bowl, place flour and salt. Add cubed butter and rub into flour with fingers. The mixture should look like oatmeal, with butter-like slivers or pebbles. Make a well in flour. Add cold water. (Keep it cold in the refrigerator until ready to use.) Roll into balls, then, wrap ball in plastic wrap, flatten into a disc and chill overnight in refrigerator.