Text 18492, 78 rader
Skriven 2007-08-03 23:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Road Trip 2
=======================
-=> Quoting Dave Drum to Jim Weller <=-

 JW>they are still more active than most young farmers. Aletha loves
 JW>animals and always has a pet; this year it was a three month old
 JW>orphaned colt they have hand fed since birth. She also has one
 JW>Holstein cow, partly for the colt's milk and partly because she
 JW>can't stand pasteurized supermarket cream in her coffee! She cooks

 DD> She ought to trade the Holstein in for a Jersey.   Bv)=
                                         
She would if she could but Jerseys (and Guernseys) do not do well in
the harsh climate of northern Alberta (and she is about as far
north as you can go by road).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: La Galette Perougienne (Sugar Pie)
 Categories: French, Pies, Desserts
      Yield: 12 Servings
 
           DOUGH:
      1 pk Active dry yeast
    1/3 c  Lukewarm water
  2 1/4 c  All-purpose flour
      2 tb Sugar
           Grated zest of 1/2 lemon
    3/4 ts Salt
      6 tb Chilled unsalted butter
      1    Whole egg
      1    Egg yolk
           TOPPING:
      5 tb Frozen unsalted butter
    1/4 c  Sugar
 
  Combine the yeast and a pinch of sugar with the lukewarm water and
  stir until the yeast dissolves. Let stand for about 5 minutes, or
  until foamy. If the yeast doesn't foam, begin again with fresh
  ingredients. Place the flour, sugar, zest and salt in a food
  processor. Process, turning the motor on and off several times, to
  mix well. Remove the processor top and slice the butter by 1/2
  tablespoonfuls, into the container. Turn the machine on and off
  several times, until the bits of butter are no longer
  discernible. Lightly beat together the egg and egg yolk. With the
  motor running, add the yeast mixture to the processor and
  immediately add the egg. Process for 45 seconds to knead the
  dough. Form the dough into a ball and set it in a lightly floured
  bowl. Sprinkle the top of the ball lightly with flour. Cover the
  bowl with plastic wrap and let stand at room temperature for about
  1 1/2 hours, or until doubled in bulk.

  Preheat the oven to 425 degrees. Adjust the oven racks to both
  the lowest and highest positions in the oven.  Place the dough on
  a lightly floured surface and flatten evenly with your hand. With
  a rolling pin, gradually press out the dough into a 19-inch
  circle. Fold the dough in quarters, center the point in a 17-inch
  pizza pan, and unfold the dough to cover the pan. Fold a 1/2-inch
  rim of dough inward to make a neat border, and make a decorative
  edge. Make the topping:  With a swivel-bladed peeler or sharp
  knife, shave the frozen butter evenly over the dough, right out
  to, but not on, the border. Sprinkle with the sugar. Set the
  galette on the lower oven rack and bake for about 6 minutes, or
  until the border is lightly browned and the surface bubbles.
  Increase the heat to 475 degrees and move the pan to the higher
  oven rack.  Bake for about 4 minutes, or until the top surface is
  browned in parts. Slice into wedges and serve. The galette should
  be eaten while hot and soft.
 
MMMMM


Cheers

YK Jim


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