Text 30170, 132 rader
Skriven 2015-08-25 00:48:52 av Janis Kracht (1:261/38.0)
  Kommentar till text 30128 av MICHAEL LOO (1:123/140)
Ärende: additives 106
=====================
Hi Michael,

>> Very sad to hear :(
> It was, and I was especially sad that I had been away
> a long time when it happened and didn't hear about it
> until much later.

Dogs (and cats) can be incredibly neat.  And sometimes a great pain in the
butt... but it is always sad to hear about one passing, certainly from
something the pet ate.  Luckily none of our pets have ever gotten sick from pet
food, just luck of the draw in most cases I imagine.

>> likewise doctored, another reason for me and others like
>> me to avoid dairy products.
>> Yes, I can understand that.  Thankfully there are a good number of
>> decent options now.

> I was saving pills for a long time for this trip, and
> they've been relied on heavily lately - three pizza
> meals this week, two involving almond meal crust and one
> using cauliflower crust. Seems the universal preference
> was for the almond, but the smelly veggie one wasn't bad.

I made a brown rice flour pastry crust that was excellent, but I never tried
forcing almond meal into a pizza crust :)  Some day I'll play with the idea ;)

===
Fresh Fruit Tart with Vanilla Bean Pastry Cream Heather Sage (Pastry Cream
adapted from Tartine) Active Preparation Time: 1 hour 15 minutes Inactive
Preparation Time: 2 hours+ Baking Time: 30-35 minutes (25 minutes with pie
weights, 5-10 without)

Serves: 8
Ingredients
Pastry Cream Filling:

    96 grams (1/2 cup) Vanilla Sugar (see recipe below)
    24 grams (3 tablespoons) Cornstarch
    1 large Egg
    2 large Egg Yolks, reserve egg whites for another use
    2 cups Whole Milk
    1/4 teaspoon Maldon Sea Salt
    1/2 Vanilla Bean, split pod and scrape out seeds, reserve pod for another
    use
    57 grams (4 tablespoons) Cold Unsalted Butter, cubed

Sweet Tart Shell:

    48 grams (1/4 cup) Granulated White Sugar
    46 grams (1/4 cup plus 2 tablespoons) Millet Flour
    46 grams (1/4 cup plus 2 tablespoons) Garbanzo Fava Bean Flour
    60 grams (1/4 cup plus 1 tablespoon) Potato Starch
    24 grams (3 tablespoons) Arrowroot Starch
    1/2 teaspoon Xanthan Gum
    1/4 teaspoon Kosher Salt
    85 grams (6 tablespoons) cold, Unsalted Butter, diced into 1/2 inch cubes
    1 large Egg
    1 teaspoon (5 grams) Water
    Millet Flour, for rolling

Fruit and Glaze:

    2 Nectarines or Peaches, slice each into 12 wedges
    6 whole Strawberries, remove stems and core
    1 Kiwi, peeled and thinly sliced
    1/4 pint (2-3 ounces) Blackberries
    1/4 pint (2-3 ounces) Raspberries
    2 tablespoons Apricot Preserves, warmed and strained just before glazing
fruit (optional)

Instructions
Make Pastry Cream:

In a small, heatproof bowl (2 quart), whisk together vanilla sugar and
cornstarch. Whisk in egg and egg yolks; set aside. In a small, non-aluminum
saucepan over medium heat combine milk, salt and vanilla bean seeds. Whisk
constantly until the milk is steaming, and just about ready to simmer.

Whisk hot milk in a slow stream into egg mixture. Return milk and egg mix to
the saucepan and cook over medium heat, whisking constantly, until it comes to
a simmer. (It will thickens enough to coat the back of a spoon and "snail
trails" can be formed in the cream -- see this photo).

Remove pastry cream from heat, strain through a fine mesh sieve into a clean
bowl. Whisk in butter. Place bowl in an ice bath and whisk to cool the pastry
cream quickly. Place a sheet of plastic wrap directly on top of cream, cover
bowl with another sheet and refrigerate until well-chilled.

DO AHEAD: Pastry cream may be made up to five days in advance. Make Tart Shell:

Whisk together sugar through salt in the bowl of a stand mixer, sprinkle in
butter pieces. Fit stand mixer with paddle attachment and mix until the butter
and flour mixture resembles peas. Add egg and water; mix until the dough just
begins to form. If the dough has gotten too warm at this point, form it into a
thick disk, wrap tightly with plastic wrap and refrigerate for 15 minutes until
firmed up but still pliable enough to roll.

Lightly flour work surface with flour and roll the dough into a 12? circle. Fit
the dough into a 9 1/2? fluted tart pan with a removable bottom; make sure
there aren't any air bubbles or cracks. Fold the excess dough back into the pan
so that the sides of the tart are now about double the thickness of the bottom.
Neatly trim away excess dough around the top of the pan.

Freeze for a minimum of 1 hour (up to 3 months) before proceeding.

Preheat the oven to 375°F. Remove tart from freezer and place on a large,
rimmed baking sheet. Place a sheet of parchment paper over tart and fill with
ceramic pie weights (see this photo for clarification, if needed).

Place tart (baking sheet and all) on the center rack of the preheated oven.
Bake for 25 minutes; carefully remove pie weights (I usually do this by
gathering the four corners of the square of parchment, making a little sack).
Bake for another 5-10 minutes, or until lightly browned (7 minutes was the
magic number for me). Remove from oven and cool completely in the tart pan
before filling (about 1 hour).
Fill Tart and Arrange Fruit:

Spread chilled filling in cooled tart shell. Arrange nectarines, overlapping
slightly, on top of the pastry cream in a ring around the edge of the tart.
Place strawberries in a ring next to the nectarines leaving a circle of exposed
pastry crem in the center. Fill the remaining center space with raspberries and
blackberries; arrange any extras around the crust on top of the nectarines.
Overlap kiwi in a ring around the strawberries. If glazing tart, gently dot
fruit with strained preserves using a pastry brush. Place tart in the
refrigerator or serve immediately
===http://www.asageamalgam.com/2011/08/fresh-fruit-tart/===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)