Tag Archives: holiday

Italian Easter Ham Pie

This Italian Easter ‘pie’ has many names and several variations as to crust and fillings. This is the version that I decided to make, but if you want to look for others, here are some names to look for:  Italian Easter Ham pie, pizzagaina (or chiena,chena,cena), pizza rustica, pizza ripiena, pizza piena.

Italian Easter Ham Pie for Two – makes 2 4-inch diameter mini deep dish pies

pastry for a pie crust bottom only

140 gm dry curd cheese or cottage cheese or ricotta**
40-50 gm grated Mozzarella cheese
1 tbsp grated Parmesan cheese
1 egg, beaten, 1 tbsp removed for egg wash
1/2 tsp dry parsley
1/8 tsp salt and 1/8 tsp freshly ground black pepper
6-8 slices diced deli meat (pepperoni, Genoa salami, capocollo or smoked ham)

Egg wash – 1 tbsp beaten egg and a splash of cream or milk

** Home made paneer cheese (an Indian dry curd cheese) was used. I got 290 gm (10.44 oz) of drained cheese from 2 liters (8 cups) of milk and 1/4 cups of white vinegar.

Preheat the oven to 375 degrees Fahrenheit.

Roll out two bases (8 inches in diameter) and two tops (5 inches in diameter) and line two deep dish disposable aluminum pie tins with the bases. Set aside the tops.

Mix together the filling ingredients and fill the pie tins. Press down a bit on the filling to compact it.

Moisten the edges of the bases, put on the tops, seal and, with the tines of a fork, seal again. Place the pie tins on a baking sheet for convenient transfer to the oven.

Brush the top of the pies with the egg wash and bake for 25-30 minutes until the top is golden brown.

Remove the baking sheet from the oven and transfer the two pie tins to a cooling rack. Cool for 30 minutes to set the filling.

The pies may be eaten warm, room temperature or cold with a salad for a complete meal or on their own for a snack.

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Happy Easter! (2018)

Happy Easter!!

Dinner

Cheddar cheese sourdough loaf

Creamy broccoli and potato soup

Lamb shoulder chops, potato wedges and carrots drizzled with duck fat and sprinkled with dry rosemary before being roasted

Creamed spinach served with above

Dessert

Cream puff filled with sweetened vanilla bean whipped cream and trimmings from an Easter fudge

Easter Fudge –  1 pound of chocolate fudge topped by half a pound of pink vanilla fudge, with jelly beans and sprinkles over the top

Pie Crust – Blind Baking Techniques

Lots of pictures but I think the results are worth it.

Happy St. Patrick’s Day!!

First, I want to say that I HATE blind baking.

I know how to do it. I HAVE done it. I have a jar of chickpeas set aside for the purpose. A single layer of the chickpeas over a round of parchment paper works pretty well.

But I don’t LIKE the concept.

I’ve attempted the alternative … DOCKING.

Here’s what I started with. Now, using the tines of a fork, prick the pie crust all over. The base AND the sides. (Sorry, I didn’t take a picture.)  And then bake as long as your recipe calls for. Then cool and fill.

And here’s the result … shrinking and bubbling up of the pie crust resulting in a shriveled up pie shell. NOT pretty.

But there’s a THIRD option. I found the technique on the King Arthur Flour website.

Blind baking using  a second pie pan of the same size and laying it over the pie crust.

Then you FLIP THE TWO PANS OVER and bake.

Here’s a picture of a mini aluminum pie plate and a regular sized metal pie plate ready to go into the oven.

After your chosen bake time, flip the two pans back over, remove the pie plate on top and THEN dock. (I forgot to do this in this case.) And complete baking. I covered the full sized pie crust with a round of parchment paper to prevent sticking to the pie plate on top

I probably baked this a bit too long but I forgot that it continues cooking when you take it out of the oven.

Flip/dock or just docking … which would YOU use?

Romanian Cozonac, Hungarian Kalacs/Beigli or Ukrainian Babka

Whether you call it cozonac, kalacs/beigli, or babka, this sweet bread filled with ground nuts (usually walnuts), poppy seeds, raisins or even rahat/lokum (a gummy middle eastern candy known in the west as ‘Turkish delight’) is served at Easter and Christmas in many eastern European countries. I can’t remember my mom ever making this though, knowing her difficulties with yeast based baking, it’s unlikely. However, I HAVE eaten it at Romanian and Hungarian church and community center bake sales.

Poppy seed isn’t a filling I’ve used often so I thought I’d give it a try for a change of pace. I bought a fresh, one pound bag at the grocery store, even though I’ve got a couple pounds, at least, in the freezer downstairs. I’m not quite sure how long it’s been there. Several years at least, I think, so I didn’t want to take a chance that the poppy seeds were stale.

I followed the shaping instructions on one of the web sites I researched which said to fold in the ends of the roll but I wasn’t happy with the ‘knobs’. Next time, I’ll risk the filling oozing out and leave them open.

The end piece … dough is nice and fluffy, or as they say in Romanian, pufos.

Cozonac cu Mac (Cozonac Filled with Poppy Seed) – 1.14 kg (2 1/2 lb) of dough, makes 2 11 by 14 inch rolls

For the Filling

200 gm ground poppy seeds
100 gm of sugar
150 ml of milk
1 tsp butter
1 pkt vanilla sugar
1 tbsp of lemon zest (reduce to 1 tsp)

For the Dough

4-5 cups unbleached all purpose flour
1/3 cup sugar
1 cup milk, warmed to 80 deg F
2 tsp active dry yeast
3 eggs, 1 egg divided
2 tbsp butter, softened
1 tsp pure vanilla extract
1 tbsp freshly grated lemon zest (optional)
1 tsp salt

NOTE (12/10/2017): used ~2 tsp grated lemon zest, increased butter to 4 tbsp, used close to 5 cups of flour

Making the Filling

Mix the ground poppy seeds, milk, butter and sugar and bring to the boil over medium heat. Cook until a creamy composition is obtained, about 5 min, while stirring constantly. Add vanilla and lemon peel and leave to cool.

Making the Dough

In a large bowl, mix together 1 1/2 cup of flour, warm milk, sugar, and yeast. Cover the mixture and place it in a warm place for 25-30 minutes, until bubbly.

Separate ONE of the eggs, placing the white in a separate bowl and setting it aside. (White is whisked until frothy and used later to brush the bread before it goes into the oven.)

Once the flour and yeast mixture is nice and bubbly, mix in the 2 eggs and one egg yolk.

Add 2 1/2 cups of flour, the soft butter, vanilla, lemon zest and salt. Mix until the dough starts to come together. Then, turn the dough out onto a lightly floured surface and knead it until it is smooth and elastic, 8-10 minutes, adding only as much of the remaining 1 cup of flour as is necessary to keep it from sticking to your hands.

(Alternately, you can mix the dough in the bowl of a stand mixer fitted with a dough hook for 2-3 minutes, until it is smooth and elastic, adding flour as necessary to keep it from sticking to the sides of the bowl.)

Place the dough into a clean, well greased bowl and cover it with a damp tea towel. Let the dough rise in a warm, draft free place until it has roughly tripled in bulk, about 1 1/2-2 hours.

Once the dough has risen, turn it out onto a lightly floured surface and knead it a few times. Divide the dough in half.

Turn out the dough onto a lightly floured working surface and roll out into a rectangle about 11 inches by 14 inches. Spread with half the poppy seed filling to 1/2 an inch from the edge.

Roll the dough and place onto a parchment lined baking sheet. Repeat with the second portion of dough and filling.

Cover with a lightly oiled sheet of food wrap or a damp towel and let rise until doubled.

Preheat the oven to 375 deg F.

Beat the reserved egg white and brush over each of the two loaves. Bake for 45-50 minutes until set and the top is golden brown. Check after 15-20 minutes and if the top seems to be browning too quickly, cover with a large sheet of aluminum foil and continue baking. Rotate the baking sheet half way through the bake.

Let cool completely before cutting.

It’s Turkey Time Again … Thanksgiving 2017

Happy Thanksgiving, 2017!

 

And, of course, dessert … cream puffs. I didn’t bother with any icing sugar etc. Just dived in.

PS: I made cranberry sauce but forgot to serve it with the meal. I’ll show you what I’m going to do with the rest of it later.

Turkey is something that I only cook a couple of times a year. Not because I don’t like it but because I buy a frozen 12-14 lb turkey, when it’s on sale, and for a single person, using up leftovers is even more challenging than for small families since I have to cook it all at once.

Turkey thawed and ready for butchering

Spatch-cocking is a good way to cut down on uneven turkey roasting. And removing the legs means when the breast is done, you can take it out of the oven, cover with foil and continue roasting the legs until they’re done.

Turkey Breast – nice and moist, 2 hrs at 350 deg F

Drumsticks

Turkey Thighs – skinned, de-boned, cut into big chunks and ground up in a food processor while still slightly frozen … or at least chilly

Turkey Tacos – Half a diced onion was sauteed in oil and/or schmaltz (chicken fat), then the ground turkey meat (~710 gm) was added and cooked until no longer pink. I added 1 tbsp of taco seasoning for every 454 g of meat and cooked it all for a few more minutes. The cooked meat mixture can be used for taco bowls or lettuce wraps.

Happy Mother’s Day (2017) … Fudgy Chocolate Cake

In many households, dads barbecue to save mom from having to cook on this, their special day. Which you might think is a very considerate thing to do.

My question is … who does the dishes and cleanup, let alone did the shopping, for what gets bbq’d?

Dad?

I DON’T think so. 🙂

For all the mothers (step-mothers, foster mothers, grandmothers etc) out there, I hope you had a great day surrounded by your loved ones. Who show their appreciation to you for all you do, year round.

I made a fudgy chocolate cake yesterday which many mothers would appreciate. Instead of a cake however, I made a dozen cupcakes and two mini cakes that would serve two people. They were frosted very simply with a ganache (whipping cream and chocolate) and there’s a pretty strawberry sauce to go with it.

Strawberry Sauce – makes about a cup of sauce

3 tbsp water
2 1/2 tsp cornstarch
1 cup thinly sliced strawberries
3 tbsp granulated sugar
a squeeze of lemon juice (it’ll liven up the flavour of the sauce)

Stir together the water and cornstarch in a small bowl until combined.

In a small saucepan, over medium heat, stir together the cornstarch mixture, sliced strawberries, lemon juice and sugar.

Bring mixture to a simmer, whisking frequently and cook for a minute or two. Cool for 5 minutes.

Puree in a food processor.

Strain through a fine mesh strainer into a medium bowl.

I bbq’d a sirloin steak, a large pork chop, several pork souvlaki skewers for the rest of the week and some pineapple rings. The steak was served with a baked potato (cooked in the microwave and finished on the bbq), sauteed white mushrooms and a simple salad.

 

Cupcakes and frosting