Text 9692, 112 rader
Skriven 2008-06-28 06:50:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Pacemakers & Microwaves
===============================
-=> RUTH HAFFLY wrote to DAVE DRUM <=-

 RH> We wouldn't want it to happen to you either--but you would get a write
 RH> up in "News of the Wierd". (G)  Ours gets used for more than a left
 RH> over warmer uppper but not for the "gourmet" cooking I've seen some
 RH> recipes for.  Come to think of it, I think this is the first microwave
 RH> we've had that we've not tried making popcorn in--not the microwave
 RH> popcorn either.

I've given over totally on the microwave popcorn - it's just too, too, too
salty. A statement that I never thought would pass my lips. Mostly I reheat
coffee, heat water in a little "creamer" for the making of my instant oatmeal,
and nuke pot pies - which now will brown the crust nicely in just 4 minutes.

Whenever I catch Banquet or Swanson pot pies on special (10/$1.00) I fill the
freezer. They make a quick and handy snack ... and better for me than a
doughnut or handful of cookies.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stone Fruit Galette
 Categories: Pastry, Fruits, Desserts
      Yield: 8 servings
 
MMMMM---------------------------DOUGH--------------------------------
      1 c  All-purpose flour
    1/2 ts Salt
      4 oz To 6 ounces cold unsalted
           - butter *
           Ice water

MMMMM--------------------------FILLING-------------------------------
     10    Firm-ripe Santa Rosa plums
           -=OR=-
      8    Apricots
           =AND==-
    1/2 pt Cherries
      3 tb Flour
      5 tb Sugar

MMMMM---------------------------FINISH--------------------------------
           Melted butter for brushing
           Sugar for sprinkling on
           - crust
           French vanilla ice cream
 
  This is from pastry chef Mary Jo Thoresen of Jojo in Oakland,
  who uses the same dough and method to make galettes of many
  kinds — plums, apricot with cherry, peach, apple, pear,
  rhubarb. Although she pairs warm wedges of this homey tart
  with bitter almond ice cream, it goes equally well with
  French vanilla.
  
  To make the dough: Combine the flour and salt in a mixing
  bowl. Cut the butter into small pieces and add to the flour.
  Work in the butter with a mixer or by hand until the pieces
  are the size of tiny peas. Add ice water 1 tablespoon at a
  time, tossing and mixing gently by hand until the dough is
  moist but not sticky.
  
  Wrap the dough in plastic and flatten into a disk. Refrigerate
  at least 1 hour, but preferably overnight. Roll out the dough
  to a 12-inch-diameter circle on a floured surface. Don't
  worry if it's not perfectly round; the tart is beautiful no
  matter what shape it is. Transfer the dough to a parchment-
  lined pizza pan or baking sheet. Cover with plastic and
  refrigerate.
  
  To finish the galette: Preheat oven to 400 degrees. Halve
  and pit the apricots and cherries or plums. Cut each apricot
  or plum into 5 or 6 slices.
  
  Remove the dough from the refrigerator. Leaving a 2-inch
  border, sprinkle the surface of the dough with 2 to 3 tb
  flour and 1 tablespoon of the sugar. Place the apricot
  slices and cherry halves or plum slices on the dough. You
  can arrange them artfully or place them helter-skelter;
  either way, it will look lovely.
  
  Carefully draw up the dough from the sides and fold it over
  to form the rim. Make sure there are no cracks where juices
  can run out during baking. Brush the rim of the dough with
  melted butter and sprinkle generously with sugar. Sprinkle
  the fruit with the remaining 4 tablespoons sugar, or more,
  depending on sweetness of the fruit.
  
  Bake until well-browned and bubbly, about 40 minutes, rotating
  as needed so the tart browns evenly. Transfer to a cooling
  rack so the bottom crust doesn't get soggy.
  
  Serve the galette warm with a scoop of vanilla ice cream.
  
  Serves 8
  
  * Note: When we tested this recipe, we used 6 ounces of
  butter to make the pastry. Although the finished crust was
  rich, flaky, buttery and totally delicious, it was hard to
  roll out and had a tendency to tear. Using 4 ounces of
  butter produces dough that is easier to work with, although
  it is not quite as rich.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 23 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Albert's path is a strange and difficult one." -- Agent Cooper
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