White Chocolate Shamrock Pie

Always love a good excuse to celebrate with PIE... And every year we choose a new pie recipe to feature. This year we chose totally homemade WHITE CHOCOLATE SHAMROCK PIE. 

For the Filling:
1/2 cup white sugar
4 Tablespoons Cornstarch
1/8 teaspoon salt
2 cups cream or half & half
2 cups milk or water
6 egg yolks (yolks only)
2 cups white chocolate chips
1/2 teaspoon vanilla
3 small drops almond flavoring
9 drops of green food coloring
oreo pie crust 


In a heavy saucepan, combine sugar, cornstarch and salt. Gradually add cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes more or until thickened. 

Remove from the heat. This next set is very important that it is done correctly, Stir 1-1/2 cups hot mixture into the beaten egg yolks; return to saucepan. Stirring constantly, bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in chips until melted. Stir in extracts and food coloring.  Pour into oreo pie crust and let chill for at least two hours. Garnish with whipped cream and oreo crumbs. Yield: 8 servings.

FFWD - Beef (Veal) Marengo

DINNER IS SERVED!

Our "French Friday's With Dorie" dish for this week was Veal Marengo. I have made different versions, using a variety of meats, many times in the past, but never quite like this recipe. It was kind of a cross between Beef Bourgogne, Osso Bucco and Swiss Steak.  I thought it was very tasty, if you would like to try it, you can find the recipe in Dorie Greenspan's "Around My French Table" cookbook. Tonight we served ours with steamed cauliflower.

If you are interested in joining our group... check us out at  http://www.frenchfridayswithdorie.com/

Garlic & Herb Pull-A-Part Bread

Today... over on the Artisan Bread Baking page, Sophia Wong posted an amazing picture and recipe of a "garlic & herb pull-a-part" bread. I couldn't resist, the recipe turned out perfect even after I converted it from grams to ounces. Very YUMMY! Sophia... Thank you for sharing

From Sophia...

Old dough provides good rise and volume to bread. 

Old dough: 
100g AP flr, 
70g water 
1/8 t yeast. 
Mix all and rest in RT 1 hr and chill overnight.

Main dough:
180g Bread flr,
70g AP flr, 
160g Water,
1/2 t yeast (1t is not using SD)
10g Sugar 
50g SD100%
7g Salt
Filling: melted butter, fresh chopped herbs, minced garlic, shredded cheddar n pamersan cheese. Some sesame seeds 

1. Mix the Old Dough w Main Dough, knead well until gluten developed. Cover n proof till doubled in size, 1.5-2 hr.
2. Preshape the dough to round shape and bench rest 20 mins. 
3. Roll dough out into a 12x20 inch rectangle size. Brush w melted butter, sprinkle the filling on top. 
4. Divide the dough to 4 equal strips and slice the strips into 5 equal slices again. 20 in total. 
5. Layer the dough squares in a 9x5 greased loaf pan. Cover. Final proof for 1 hr or until almost doubled in size. 
6. Glaze butter on top and sprinkle some cheese on top. Bake 220C for 30 mins until the top is golden brown.

TWD: "Baking Chez Moi" - Lemon Madeleines

My little helper and I had a lot of fun making our Lemon Madeleines today for our "Tuesday's with Dorie". I just wish I had the right kind of pan to bake them in, but they still taste very yummy. Remind me a lot of Lemon Poppy Seed muffins.

FFWD - Cabbage & Foie Gras Bundles

Our "French FRIDAY with Dorie" challenge today was "Cabbage and Foie Gras Bundles”. Now I am not a lover of Foie Gras, but I have had it. The problem with this recipe for me is where I live Foie Gras is nigh-on impossible to get. So the creative chef in me decided that I would make my own using ham. Even though I know it is not technically Foie Gras, the bundles were divine.....


If you are interested in joining our group... check us out at  http://www.frenchfridayswithdorie.com/

TWD: "Baking with Julia" - Not Your Usual Lemon Meringue Pie

Well, I know it has been a while since I completed a "Tuesday's With Dorie" challenge and maybe it was me, but for some strange reason my Lemon curd did not set up right.  I have made Lemon curd before and never had a problem. All I can say is... It was still very tasty and it looked great. I like the look of the dessert, it looks like a fancy adult style dessert that would be great served at a wedding or formal party.

If there is anyone who is interested in joining us in trying the challenges, please check us out at "Tuesday With Dorie"

"Oh The Places You'll Go! " Cookies for Dr. Suess Birthday

These are really easy to make sugar cookies.

1/2 cup soft butter
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups all purpose flour

food coloring and sprinkles (optional)

Cream together butter, shortening and sugar. Next mix vanilla, eggs and buttermilk in with butter mixture. Mix well and add all the rest of the ingredients. Mix well and divide into four equal dough balls. Next add three drops of color to each of the balls of dough and knead well. To make the swirl cookie, take about an inch sized piece of each dough ball and roll into a log about three inches long. Then swirl together by placing the dough pieces side by side and form into a circle. roll dough circle in sprinkles and bake for about 10-12 minutes on 350*.