Fri 31 Aug 2007
When Preparing Individual Pies
If the pie shell is to be baked unfilled, prick the dough generously with a fork after you have placed it in the pie pan, or weight the bottom of the shell with dry rice, beans, or with small clean round pebbles. This keep it from heaving and baking unevenly. Remove the beans or pebbles a few minutes before the oven period is over. To cut a round for a pre-baked top crust, prick it and bake it on a baking sheet.
Use well-flavoured orange juice for this pie. Indifferently flavoured orange juice may be improved by adding 2 teaspoons of vanilla.
3 tbsp all purpose flour
3 eggs yolks
2 tbsp lemon juice
1 cup orange juice
½ tsp grated orange rind
¼ cup sugar
Use more sugar if the orange juice is acid. Cool these ingredients. Whip until stiff but not dry:
3 egg whites
Fold them into the orange custard. Fill the pie shell. Brown the pie in a preheated 400o oven for about 10 minutes.
CORN CHOWDER
Saute slowly until lightly browned:
½ cup chopped salt pork
add and sauté until golden brown:
3 tbsp chopped onion
½ cup chopped celery
3 tbsp chopped green pepper
Add and simmer:
1 cup raw, peeled diced potatoes
2 cups water
½ tsp salt
¼ tsp paprika
½ bay leaf
When the potatoes are tender combine until blended to the above
3 tbsp flour
½ cup milk
Add:
1½ cups hot milk
2 cups whole kernel corn
Heat but do not boil the soup. Serve it sprinkled with:
Chopped parsley
BREADED PORK CHOPS
Rub with garlic:
4 half-inch-thick pork chops
(1 cup all-purpose flour, finely sifted dry bread crumbs or finely crushed
corn flakes)
1 tsp salt
¼ tsp pepper
1/8 tsp ginger
To prepare the Mix:
(mix slightly two beaten egg, diluted with 2 tsp water for each egg, do not let the egg get bubbly – as this makes the coating uneven. In the other bowl have sifted seasoned dry bread crumbs. As each piece of chop is floured, toss it lightly from one palm to the other, patting it gently all over and encouraging any excess flour
to fall off. Then slide the flour coated chop through the egg mixture, making sure the entire surface is covered. Allow any excess moisture is drip off. Then
place the chop in the crumb line bowl. Make sure the crumb adhere to the chops
evenly all over. Discourage patting any excess crumbs which might fall off and
brown too rapidly. Handle the chops very gently, so that the coating will not be cracked. Place it on a rack to dry for about 20 minutes before frying. Do not chill the chops before frying, this will tend to make it absorb an undue amount of fat.)
1 cup finely sifted dry bread crumbs
3 tbsp grated Parmesan cheese (optional)
½ tsp dried herbs savoury, chervil, chives, basil, or 1/16 rosemary.
Brown lightly, using a heavy hot pan, in:
2 or 3 tbsp cooking oil of rendered pork fat
Reduce the heat. Cook uncovered for about 20 minutes longer until done.
To make pan gravy:
Remove the chops from the pan. Place them where it will remain hot. Pour off all but:
2 tbsp drippings – Blend into the drippings 1 or 2 tbsp flour, stir
wire whisk until the flour has thickened and until well combined and smooth. Continue to cook on low heat and stir constantly, while adding the degreased pan juices and enough milk, water, stock, cream or beer to make 1 cup. The beer may be “still”. Season the gravy with
salt, pepper, fresh minced herbs, grated lemon rind.
A site I like
www.GOWEB20.net
By Leonie Brocksopp
Proud to be part of the
www.Boa Method
with Mike Antoni
