Text 23495, 120 rader
Skriven 2012-04-08 23:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Best Eats
=================
-=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> Even samosas and pasties fit the general description.

 DD> that's a stretch.

A very general description... meats or other savoury encased in some
sort of dough and then boiled or baked or fried. Beef Wellington
even fits that description!

Even this:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Reuben Danish 
Categories: pastry, sandwiches, beef, cheese
  Servings: 4

           FOR THE PASTRY:
      1 ts instant yeast
  1 1/4 c  cold water
      9 oz medium rye flour
  4 1/2 oz bread flour
      2 TB vital wheat gluten
      1 ts sugar
      1 ts salt
    1/2 lb very cold unsalted butter
           Eggwash of 1 egg, plus
      1 TB water, beaten together
      1 TB caraway seeds
           FOR THE FILLING:
      1 lb cooked corned beef, thinly
           sliced or chopped
      2 c  sauerkraut, drained
    1/2 c  Thousand Island dressing
    1/2 lb Swiss cheese, grated

If you mess up and the butter gets incorporated into the dough
rather than forming thin layers, you'll end up with a really buttery
rye bread, which isn't such a terrible thing. And if you don't want
to make all four danishes, you can let the dough rest another day,
or make croissants from the dough. Yes, rye croissants.

To make the Pastry: Combine the yeast and water in a medium bowl.
Stir to combine. Place the rye flour, bread flour, gluten, sugar,
and salt in the bowl of your food processor. Pulse several times to
combine. Cut the butter into chunks and add it to the food
processor. Pulse until you have pieces about the size of a garbanzo
bean. It's fine if there are some larger and smaller pieces. Add the
flour/butter mixture to the yeast and water and mix gently until all
the flour is moistened. Try not to break up the butter any more. At
first the mixture might seem too dry, and after it is mixed it might
seem too sticky. This is fine. Cover the bowl with a plastic bag or
plastic wrap and refrigerate overnight.

The next day, remove the bowl from the refrigerator, flour your work
surface generously, and turn out the dough. Flour the top of the
dough and pat it into a rough square shape. Using a rolling pin,
roll the dough out into a 10- by 18-inch rectangle. Flour the dough
as needed to keep it from sticking to the counter and the rolling
pin.

Working quickly so that the butter doesn't melt, fold the dough in
thirds like a business letter resulting in a 6- by 10-inch
rectangle. Roll the dough out into an 18- by 10-inch rectangle
again. Repeat the folding, roll again, and fold once more. (If the
butter begins to get soft, refrigerate the dough for 10 minutes
before proceeding). After the third roll and fold, fold the dough in
half crosswise resulting in a roughly 6- by 5-inch rectangle.
Flatten it a bit, wrap it in plastic, and put it in the refrigerator
for at least one hour or up to overnight.

To Assemble and Bake: Adjust two oven racks to upper and
lower-middle positions and preheat the oven to 400 F. Line 2 baking
sheets with parchment paper. Flour your work surface and cut the
dough into 4 pieces. (If you work fast, you can leave them on the
counter. Otherwise, refrigerate them until you're ready for them.)
Roll the first piece into 9 by 12 inch rectangle. Layer one quarter
of the corned beef, sauerkraut, Thousand Island dressing and cheese
on the sandwich (use more or less of each ingredient as desired),
keeping it within the center third of the dough lengthwise and
leaving about an inch uncovered at each end. If you're a big fan of
the Thousand Island dressing, I suggest being less generous on the
sandwich and having some at the table to add as needed. If you use
too much, you risk having a soggy sandwich.

Using a sharp knife, pizza cutter, or pastry cutter, make slits
about an inch apart along the long ends of the dough, up to the
filling. I make the cuts at an angle, but you can make the straight.
Fold one of the uncovered ends over the filling, then begin folding
the strips over the filling one at a time, alternating sides and
crossing them at the top. If they look a little too short to reach,
don't worry—they'll stretch. When you get to the far end, fold the
end over the filling first, before you fold the final strips over.

Transfer the Danish to your prepared baking sheet, cover with
plastic wrap, and continue with the other three pieces of dough. Let
the Danish dough rest until it feels puffy when you touch it, about
30 minutes. Remove the plastic wrap from the dough, brush with the
egg wash, and sprinkle with caraway seeds. Bake at 400 degrees until
the pastry is nicely browned, about 35 minutes. Remove from the oven
and transfer to a wire rack to cool slightly. Serve warm.

Yield: makes 4 large Danish (8 servings)
Posted by: dbcurrie
From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... If Lincoln were alive Fox News would note "Abraham" is in the Quran.

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