Strawberry Custard Tarts w/ Lemon Curd

The irresistible combination of strawberry and lemon is a taste most of us love to savor. This sweet and tart pairing isn’t reserved for strawberry lemonade served in a cup either. The flavor combination works wonders in cupcakes, sophisticated crepe cake, custard tarts, etc. etc. With the fact that we can readily buy strawberries year round, doesn’t make them any less special.

I’m not sure if you recall that fabulous glazed fresh strawberry pie from years ago …. so addicting! It consisted of a crisp crust filled only with fresh strawberries held together by a thickened fruit juice glaze. It was the quintessential summer dessert back in the day. A lady by the name of Claire Moore created this pie in 1954 in the USA. She shared the recipe with her husband, former ‘Eat’n Park‘ CEO Bob Moore, and the rest is history! This regional diner chain began during the days of the 1950’s car hops when everyone thought it was real cool to park and eat right in their hot rods. Today they’re a family restaurant and coffee shop chain still serving their signature fresh glazed strawberry pie.

To make a long story short, it was the memory of that dessert that made me think of doing these strawberry custard tarts for today’s blog.

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Strawberry Custard Tarts w/ Lemon Curd
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Course dessert
Cuisine American
Servings
Ingredients
Crust
Filling
Course dessert
Cuisine American
Servings
Ingredients
Crust
Filling
Votes: 1
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Instructions
Lemon Curd
  1. In a medium sauce pan over low heat, whisk together butter, sugar, lemon juice, zest and salt until combined. Add eggs one at a time, whisking until fully mixed each time. Cook over low heat about 8-9 minutes, whisking frequently, until somewhat thickened. Remove from heat and cool completely. Chill in the fridge until ready to use.
Crust
  1. Preheat oven to 375 F.
  2. In a large mixing bowl, mix together the flour, sugar and salt until fully combined. Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea. Pour in the vanilla extract, and cold water. Stir until the dough clumps together.
  3. Move the dough to a floured surface and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball. Divide the dough into quarters and pat each one down into four discs, about ½ inch thick. Wrap in plastic and chill in the fridge for 15 minutes to an hour.
  4. Remove the dough from fridge. Roll it out into 5-inch circles on a lightly floured surface and use to line four 4-inch tart pans. Crimp the edges as desired.
  5. Prick the bottoms with a fork. Line the chilled dough crusts with parchment paper and fill each with baking beans. Bake for 10 minutes, then remove the paper and beans. Remove from heat and let them cool completely.
Filling & Assembly
  1. Whisk the eggs, sugar, and vanilla extract together and then stir in the honey yogurt. Place the strawberries on top of the cooled crusts. Pour the filling over the strawberries.
Baking
  1. Bake for 30-35 minutes, until crust is golden and custard filling is set. Cool for 5 minutes, drizzle with lemon curd, and serve.
Recipe Notes
  • There are numerous good quality lemon curds on the market if you would rather not make it from scratch since it is only used for drizzling.

Wild Mushroom Quiche w/ Parmesan Crust

I realize mushrooms aren’t for everyone but if you do enjoy them, it seems there are no end to recipes you can use them in. As well as making a great filling for your quiche, its nice to add even more color and flavor with crust variations. Keep in mind that the best time to add extra ingredients to your pastry is after you’ve blended your flour and butter together in the food processor and before pulsing in the cold water.

Here’s a few ideas to elevate savory quiche crusts:

Herbs: Try adding 2 tablespoons each of any of these fresh herbs – chives, thyme, parsley, rosemary & sage. If you only have dried herbs, cut back to about 1/2-1 teaspoon each.

Cheese: As we all know, cheese makes everything better! Adding it to pastry is amazing. Try mixing it up with different combinations of cheese: Gruyere in the filling and parmesan in the crust for example.

Spices: Such as turmeric, fennel seed or even a grind of peppercorn (black, white or pink) can significantly alter any savory crust.

Bacon: Even just a little bacon will add some smokiness to the quiche. Be sure to chop it small enough after frying so it can be well incorporated into the crust.

Sun-Dried Tomatoes: Although they add tanginess and a nice smoky red color, they are often best as a background flavor. Since they can easily overpower when used in the filling, add them to the crust.

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Wild Mushroom Quiche w/ Parmesan Crust
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Parmesan Crust
Filling
Servings
Ingredients
Parmesan Crust
Filling
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Instructions
Pastry Crust
  1. In a medium bowl, combine flour, grated Parmesan & salt. Cut in shortening & butter, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas.
  2. Combine ice water and lemon juice (or vinegar); drizzle 1/2 of the lemon water over cold flour mixture and stir until the dough just starts to come together or turns “shaggy”. Begin adding a few more tablespoons of water at a time, stirring between each addition. Once most of the water has been used (but you have a tablespoon or two remaining) use your hands to gather the shaggy strands into a ball and knead the dough two or three times. If you have dry bits remaining in the bowl, add a little additional water.
  3. Gather the dough in a ball, dust your counter with a tiny amount of flour, and quickly pat dough into a small flat disk. Cut dough in half and then stack one piece on top of the other, flour side down. Use the heel of your hand and press the dough down and divide once more. Cover each piece with plastic wrap and chill for 2 hours in the refrigerator, but overnight is best.
Filling
  1. Slice green onion & mushrooms. Sauté in butter, add minced garlic, stirring often. Allow to cook for five minutes uncovered so the moisture evaporates.
  2. Cut broccoli into florets & add to pan along with chopped red pepper. Cook another 6 minutes then remove from heat.
  3. Preheat oven to 350 F.
  4. Grate Havarti cheese. In a container, whisk together eggs, milk & seasonings.
  5. Remove pastry from refrigerator & place on a lightly floured work surface. Roll dough out to fit a 9-10-inch pie pan. Trim away any excess dough, leaving a 1/2-inch overhang to form the crust.
  6. Sprinkle a small amount of the Havarti over bottom; top with vegetable mixture then remaining Havarti.
  7. Bake until quiche tests done. Since the quiche is made with milk instead cream it will take longer to bake. Allow to cool for at least 10 minutes before slicing. This quiche tastes great just out of the oven, but even better the next day.
Recipe Notes
  • Don't hesitate to use cream instead of milk if you would like a richer filling.

Ground Beef Ratatouille Galette

Ratatouille is a classic dish of southern France. Served as a side dish, hot or cold, arranged in a casserole or individual plates, its a recipe that lends itself to many different main dishes.

Ratatouille can be a challenging dish to pair with meat because the rich and luxurious flavors come from the freshness of the vegetables. There are, however, many types of meat that would not compete with ratatouille and still keep the meal light & satisfying.

For the meat lover, beef can make this meal quite enjoyable. Hence the inspiration for this galette: eggplant, squash, onion and tomato. Roasted together in the oven over a layer of seasoned beef all in a sturdy homemade pastry crust. Brion & I thought this vegetable-beef ratatouille came together in one harmonious blend and made a super nice meal.

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Ground Beef Ratatouille Galette
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Course Main Dish
Cuisine French
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Instructions
Pastry
  1. In a large bowl, whisk the flour, sugar, and salt. Using a pastry cutter or your fingertips, work the butter into the mixture until most of it resembles coarse meal with some pea-size pieces. Form a well in the center. Sprinkle with 4 Tbs. of the ice water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add the remaining water by the teaspoon, and mix until the dough comes together.
  2. Form the dough into a ball, put it between two sheets of plastic wrap, and then press it into a 12-14-inch round. Wrap it tightly in more plastic wrap, and refrigerate for at least 1 hour.
Veggies
  1. Wash & slice veggies; set aside in refrigerator until ready to use.
Beef Filling
  1. In a large skillet over medium heat. Brown beef until no longer pink; season with salt & pepper. Remove beef from skillet with a slotted spoon & set aside.
  2. In the beef drippings, sauté shallot & 1 tsp Herbs de Provence until caramelized. Add beef back to pan with crushed tomatoes & 1 Tbsp olive oil. Stir & simmer for 6-7 minutes. Allow to cool slightly.
Assemble & Bake
  1. Preheat oven to 425 F. Remove dough from fridge. Transfer pastry circle to a sheet of parchment paper.
  2. Spread beef /sauce mixture evenly inside the circle leaving about 3" of dough from the edge. Place the veggies in a spiral, rotating for some color interest. Drizzle with 1 Tbsp olive oil, 1 tsp salt 2 tsps Herbs de Provence & some black pepper.
  3. Fold edges of dough over filling, making sure there are no cracks. Brush the galette dough with egg wash.
  4. Bake for about 45 minutes or until veggies are roasted & pastry is golden. Allow to cool slightly then slice & serve.

Tourtiere Galette

Tourtiere is a traditional French Canadian meal enjoyed by many people throughout Canada. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtiere.

While the smell and flavor are unique, they aren’t difficult to like. The flavors are ultimately simple and comforting and you probably have most of the ingredients on hand often. This galette version works perfect in my favorite basic cornmeal pastry crust. Tourtiere can be made ahead and frozen, then baked off as needed.

Apart from making tourtiere in the traditional form, try using the filling in tourtiere meatballs, phyllo rolls, burgers, turnovers or chicken tourtiere tartlets. The filling recipe I’m posting today comes from a tiny little pamphlet I probably have had for 30 years from a meat packing company. It has been one that I have worked with the spices to suit our taste.

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Tourtiere Galette
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Course Main Dish
Cuisine French
Servings
Ingredients
Cornmeal Pastry
Course Main Dish
Cuisine French
Servings
Ingredients
Cornmeal Pastry
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In another bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles BOTH coarse crumbs & small peas.
  2. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. DO NOT overwork dough.
  3. Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
  1. Cut bacon into small pieces & fry over moderate heat until cooked but not crisp. Add pork, veal, onion & garlic; cook until meat is lightly browned. Add water & spices; reduce heat to simmer; cover pan & cook 45 minutes more. Combine meat with mashed potatoes; cool slightly.
Assembly/Baking
  1. Preheat oven to 350 F.
  2. Remove pastry from refrigerator. On a large sheet of parchment paper, roll out pastry dough into a 12-inch circle. Transfer pastry (leaving it on the parchment paper) to a large deep pie dish. You should have about a 1 1/2-inch pastry overhang. Place tourtiere filling in the pastry shell then carefully fold pastry over it, making a pleated look. Brush pastry with egg wash.
  3. Bake for about 30 minutes or until pastry is cooked & golden brown. Basically you are only baking the pastry since the filling is already cooked.
Recipe Notes
  • Very often tourtiere recipes call for cinnamon, nutmeg & cloves. Neither Brion or I care for those spices in this recipe so its a personal choice you can add or leave out.

Salmon Leek Pelmeni ‘Rose’

Classic pelmeni are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. There is debate about the exact place of origin with Ural and Siberia both maintaining strong claims. This Russian comfort food is part of the group of Eastern European dumplings like ‘vareniki, pierogis and uszka’. The word “pelmeni” describes the ear-shaped appearance of these dumplings. Fillings generally consist of ground meat such as pork, lamb, beef or mushrooms as well as salt, pepper and sometimes herbs and onions.

In Russia’s Far East the locals replace meats with salmon to make a native version of this common national dish. This is an exotic region with a unique climate, landscape, flora and fauna. Basic fruits and vegetables that grow in most Russian home gardens must be shipped to this region because of its harsh climate does not allow much to grow. Dairy products are also imported at high cost so they rarely are found in the local diet.

Fish and seafood are the basic staples in the Far Eastern diet and are not delicacies for special occasions as is the case in Russia’s European and Siberian regions. Fish is often used instead of meat in cooking common Russian dishes such as cutlets, cabbage rolls and pelmeni.

Back in March of this year (2021), I had posted a blog about traditional pelmeni containing beef filling. We enjoyed that meal a lot and have since had it numerous times with various fillings. After doing some research, I realized that fish pelmeni was a ‘real thing’. I had also seen an idea from the internet about using salmon and pastry to form a ‘salmon rose’. I thought, why couldn’t that tender pelmeni dough be used along with fresh salmon & leeks to make something special? I realize I have strayed a long way from the classic ear shaped pelmeni but the flavor is just as wonderful.

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Salmon Leek Pelmeni 'Rose'
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Course Main Dish
Cuisine European
Servings
Ingredients
Pelmeni Dough
Leek & Salmon Fillings
Veggies
Course Main Dish
Cuisine European
Servings
Ingredients
Pelmeni Dough
Leek & Salmon Fillings
Veggies
Votes: 1
Rating: 5
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Instructions
Dough
  1. In a bowl, combine all dough ingredients & knead until a smooth dough ball forms, about 10 minutes. Wrap in plastic wrap & set aside to allow dough to rest until the filling is prepared.
Leek & Salmon Fillings
  1. In a sauce pan, sauté garlic, leeks & mushrooms in 1 Tbsp olive oil until tender. Remove from heat & place in a dish to cool until needed later.
  2. Prepare fresh salmon (skin, debone & slice thinly); refrigerate until ready to assemble. In a small bowl, combine all remaining filling ingredients. Set aside
Soya Broth & Veggies
  1. In a non-stick skillet over medium heat, add 1 Tbsp olive oil. Sauté onion until it starts to soften. Add mushrooms, garlic, sun-dried tomatoes, zucchini & oregano. Cook for about 2 minutes; remove veggies to a dish & set aside.
  2. In the NON-STICK saucepan, bring all broth ingredients to a boil. Simmer for a few minutes; turn off heat.
Assembly & Cooking
  1. On a LIGHTLY oiled work surface, roll out dough as thin as possible. Cut (20) 4-inch discs from pastry with a fluted, circular pastry cutter. Align the discs in 2 lines, making them overlap slightly. One line should consist of 12 circles & other other line the remaining 8. With your rolling pin, slightly roll over each line to help press the circles together a bit.
  2. On the shorter line of dough, distribute cooled leek/mushroom filling. Roll up to form the center of the salmon 'rose'. The roll should hold together but not be tightly rolled so it will steam properly. On the longer line of dough circles, distribute the thinly sliced salmon. Top salmon with Panko crumb 'filling' & press with a spatula to flatten slightly.
  3. Carefully place the rolled leek/mushroom 'center' at one end of the salmon 'line'. Roll up to form the outside rings of the 'rose'. Using a large heavy spatula, gently lift the 'rose' pastry into the center of the broth in the saucepan.
  4. Turn on heat & bring soya broth to a gentle simmer. Cover & steam salmon/leek 'pelmeni' for about 35 minutes or until both salmon & dough are cooked. Remove to a serving plate & keep warm.
  5. To the remaining broth in saucepan, add 1/4 cup milk & the previously sautéed veggies. Gently stir together then drizzle sauce & veggies over salmon/leek pelmeni 'rose'. Serve.

Peach Chutney Galette

This peach chutney galette has all the flavors of a classic peach pie, plus the pop of fresh ginger, apple cider vinegar and spice.

I love chutneys and find that just about any fruit can be made into one. Each chutney is a balance of sweet, sour, savory and spice with endless variations. When it comes to the ways you can eat or serve it, a few that come to mind are:

  • Add it to a chicken sandwich
  • Serve with cured meats & cheese
  • Serve on the side with empanadas or meat pies
  • Eat it with any cooked pork meal
  • Serve with grilled sausages or roasted poultry
  • Serve it with pate
  • As a topping for warm Brie cheese
  • Mixed into Greek yogurt
  • Puree it & use as a dipping sauce
  • Served on a burger

Peaches are one of those fruits that make their way into summer chutneys so why not put some in a galette and see what develops?!

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Peach Chutney Galette
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
  2. Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. The dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
Filling
  1. In a saucepan over medium heat, add apple cider vinegar, brown sugar, ginger, star anise, cloves, pepper, cardamom & sea salt. When mixture starts to bubble, fold in about 2 cups sliced peaches. Bring the mixture to a boil; turn down heat to a lively simmer. Cook, stirring often, 20-30 minutes, or until mixture has thickened enough to easily coat a spoon. Set aside to cool.
Assembly
  1. When chutney is cooled, preheat oven to 350 F. On a large sheet of parchment paper, roll or press out chilled pastry into a 12-inch circle.
  2. In a large bowl, stir to combine remaining peaches, cooled chutney, 1/4 cup sugar & cornstarch.
  3. Spread mixture evenly over dough, leaving a 1 1/2-inch border. Gently fold pastry over peach chutney filling, pleating to hold it in. Brush with egg wash (if using); sprinkle with sugar.
  4. Bake 35-45 minutes until filling bubbles up & crust is golden. Chill at least 2 hours to prevent the filling from running out. Serve as is or with a scoop of vanilla ice cream.

Salmon Picnic Empanadas

No matter what the stuffing or style is, love for the empanada is not a difficult one to understand. They are cheap, easy to eat, transportable, and versatile.

Empanadas look as good as they taste; perfect food for a picnic. Eating outdoors, spaced apart is probably one of the safest ways to gather during the ongoing pandemic crisis. The great thing about picnicking is that you can do it practically anywhere you can throw a blanket down. If you can’t make it to a park or field, your yard, porch or any flat surface with a little grass (or sand), some sun (& shade) will do.

Empanadas can be eaten for breakfast, lunch and dinner. They can be served as appetizers or snacks (hot or cold), but they can easily make a full and satisfying main course.

The very basics for an empanada are a combination of three things; dough, filling and a cooking method. The dough can be made from wheat flour, cornmeal, mashed plantains, potatoes, yuca, sweet potatoes etc. and the fillings can consist of meat, fish or vegetables. The cooking method is usually to be baked or fried although some can be cooked on a griddle or grill.

According to food historians, empanadas with seafood filling first appeared in a 1520 cookbook, published during the Moorish invasions.

I was real interested to see what I could do to make some salmon empanadas taste special. We found they were good as a hot meal served with the remaining ‘sauce’ or eaten COLD for a picnic lunch.

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Salmon Picnic Empanadas
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6 inch EMPANADAS
Servings
6 inch EMPANADAS
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, 1/2 cup cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, tossing with a fork to evenly distribute it. Do NOT overwork dough.
  2. Cover bowl with plastic wrap & refrigerate for at least an hour.
Soy Sauce
  1. In a skillet, melt butter & sprinkle with flour. Allow to cook for a few minutes. In a bowl, whisk together broth, milk & soy sauce. Slowly add to flour/butter mixture, stirring constantly until sauce thickens. Remove from skillet & set aside.
Filling
  1. In the skillet, sauté salmon filet in 1 Tbsp oil until JUST cooked. Remove to a dish. With a fork, 'shred' salmon; set aside.
  2. In the skillet, sauté vegetables in remaining Tbsp of oil for a couple of minutes. Add seasonings, shredded salmon, 1/3 cup prepared soy sauce & grated cheddar. Toss to combine; set aside to cool.
Assembly & Baking
  1. Divide chilled pastry into 10 balls. Roll each one in cornmeal. Place a ball between 2 sheets of plastic wrap & roll into a 6-inch circle.
  2. Divide filling into 10 portions. Place a portion on one side of the pastry circle, leaving about a 1/2-inch border (on filled side). With your fingertips, moisten edge of pastry with a bit of milk or water. Flip opposite side over filling & press edges together to enclose it well. Use a fork to make the classic look.
  3. Preheat oven to 350 F.
  4. Repeat with remaining pastry & filling. Lay empanadas on a baking sheet lined with parchment paper. Bake for about 20 minutes or until pastry is baked & slightly browned.

Sour Cherry & Saskatoon Galette

Fresh fruit in the summer is one of life’s simple pleasures …. juicy, sweet and/or tart …. they’re like summer jewels.

The saskatoon berry is one of North America’s great unappreciated fruits. Although its easy to confuse them with blueberries, the two fruits are quite dissimilar. The most distinctive feature of saskatoon berries is their almond-like flavor. Saskatoons are in the same branch of the rose family that includes apples, pears, hawthorn and quince.

These little gems are a truly wonderful Canadian fruit with the bulk of their natural range being in British Columbia and the prairie provinces. Come July, many of the U-Pick farms in our area have fresh saskatoons ripening on their trees.

Pairing sour cherries with saskatoons in this dessert is a perfect match. One is tart and juicy, the other is sweet and plump making a good balance.

The (sour) ‘prairie’ cherry was developed in Canada for colder climates. It was cross pollinated with a Mongolian cherry resulting in very hardy, trees producing a sweet-tart cherry.

Our little cherry tree is about 12 years old now. Since I have both of these fruits on hand right now, there is no reason to not make this galette!

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Sour Cherry & Saskatoon Galette
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Cornmeal Pastry
Servings
Ingredients
Cornmeal Pastry
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Instructions
Cornmeal Pastry
  1. In a large bowl, whisk together flour, cornmeal, salt & sugar. Add butter & with fingertips, blend until mixture resembles coarse meal. Add ice water & combine only until blended, do NOT overmix.
  2. Divide pastry into 8 equal portions & press into mini galette pan cups. Place in refrigerator until filling is ready to use.
Berry Filling
  1. In a large bowl, combine berries, cherries & sugars. In a small dish, mix lemon juice with cornstarch & add to berry mixture.
Assembly
  1. Preheat oven to 375 F.
  2. Remove pastry from fridge. Mound the berry mixture in each galette cup. Bake for 30-35 minutes until golden brown & bubbly.
  3. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Recipe Notes
  • Don't hesitate to make this into one round galette instead of individuals or to use frozen puff pastry. It will all taste just as good, believe me!

Leek, Turkey & Mushroom Quiche w/ Rye Crust

At one time, the typical North American pantry included a single cannister of flour. Today, supermarkets stock a host of milled options, reflecting increased consumer demand for diversity in the baking aisle. Whether you are exploring health trends, culinary interests or ethnic cuisines, when it comes to flour, there are more choices than ever.

I chose a mixture of rye and all purpose for my crust today because I think rye pairs well with these quiche ingredients. Rye flour is almost malty and sweet in flavor with hints of molasses. Rye also has the benefit of being lower in gluten than wheat flour, which means the dough can be handled longer before becoming tough as compared to traditional pastry. Rye pastry, besides being flavorsome and flaky, is great paired with both sweet and savory fillings.

One of the things I find most fascinating about working with food, is that even if you’ve been doing it for a long time, there’s always something new to try, or a new way to try something you’ve already perfected. Food is amazing!

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Leek & Mushroom quiche w/ Rye Crust
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Rye Pastry
Servings
Ingredients
Rye Pastry
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Instructions
Rye Pastry
  1. In a small bowl, whisk together flours & salt. Using your fingertips, rub in butter until coarse meal forms & small lumps remain. Slowly sprinkle dough with cold water, 1 Tbsp at a time, quickly stirring with a fork or your fingers until the dough becomes sticky & begins to clump together.
  2. Form dough into a disk & wrap in plastic wrap; refrigerate for at least one hour. Once chilled, roll out dough on a lightly floured surface. Carefully transfer the dough to a quiche pan & neaten edges.
  3. To avoid a soggy quiche crust, prebake the crust on 400 F. Using a fork, lightly prick the bottom of the crust. Take a sheet of aluminum foil & layer it on top of the pie crust, gently nudging it down so its snug on the bottom & the sides. Fill the foil covered crust with pie weights to hold it in place. Bake 10-15 minutes. Remove from oven & remove pie weights & foil.
Filling
  1. Cook rice; set aside. In a skillet, brown ground turkey. Transfer to a plate & set aside.
  2. Wash & trim leeks well. Dry with paper towel & slice thinly. In the skillet, heat oil & butter combo. Add the leeks & a pinch of salt. Cook, stirring, until they begin to soften, about 5 minutes. Add garlic & mushrooms & saute until browned.
  3. Preheat oven to 350 F. In a bowl, whisk together eggs, milk & seasonings. Grate cheese.
  4. Place cooked ground turkey on bottom of crust. Top with cooked rice & a small bit of the cheese. Next add the leek/mushroom mixture. Sprinkle the remaining cheese on top. Carefully pour egg/milk mixture over the entire quiche.
  5. Bake for 30 minutes or until set & just beginning to brown on top. Remove from oven & allow to sit for at least 15 minutes before serving.
Recipe Notes
  • I divided my pastry & made 2 individual quiches instead of one 9-inch size. Just a matter of personal preference.

Roast Chicken & Stuffing Pie

Meals like pot pies are classics for a good reason which makes them the foundation for endless inspiration. When you chose to ‘reinvent’ classic dishes, you must keep some of the elements that make the dish familiar and at the same time, you want to make the dish better, not just new. Taking a new approach to an ‘old school’ dish gives a chance to appreciate what was great about the original but making it new again.

Pot pie is a comfort food favorite which I have posted on this blog in many renditions over the years. Along with chicken I have featured seafood, beef as well as some pork & oyster pot pies.

Chicken is arguably one of the most favored proteins to put on the dinner table. Its valued for its nutrition, accessibility, low cost and most importantly its extreme versatility. Poultry serves as a blank slate and flavor absorbing foundation for every type of cuisine imaginable.

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Roast Chicken & Stuffing Pie
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Sour Cream Cornmeal Pastry
Servings
Ingredients
Sour Cream Cornmeal Pastry
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
  2. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into 2 disks & wrap in plastic wrap. Refrigerate for at least 2 hours.
Chicken Filling
  1. Dice previously roast or pan fried chicken; set aside. In a saucepan, melt oil & butter & add leek, mushrooms & garlic. Cook until fragrant & the leek has softened. Toss in the bacon & continue to cook for about 2-3 minutes; stirring to combine. Add diced roast chicken.
  2. Sprinkle with the flour & seasonings; stir to combine. Add the stock & milk. Cook to reduce the sauce as well as it thickening it. Remove from heat & transfer to a bowl to cool then refrigerate for 20 minutes. Prepare Stove Top stuffing as directed on package.
Assembly
  1. Preheat oven to 400 F. Prepare the egg wash in a small dish.
  2. Remove pastry disks & filling from refrigerator. Allow pastry to sit for a few minutes to become workable. Roll out first disk to about 10 1/2-inches in diameter. Line a 9 1/2-inch pie dish with it. Fill case with chicken filling. Fold top inch of pastry over filling in a cupping fashion. Using about 2/3 of remaining pastry, roll it into a 9-inch diameter & place on top of filled pie.
  3. Divide remaining dough into 8 strips. Place over covered pie resembling spokes of a wheel. On alternate wedges place chicken stuffing. Use egg wash on remaining four sections & on top of the narrow pastry strips.
  4. Bake for 40 minutes or until golden & cooked through. If the top is browning too quickly, loosely cover with a layer of foil until done. Remove from oven & allow to cool somewhat before serving.