Cole Slaw
1 small head cabbage
1/2 a Green Bell Pepper
1 carrot, cut into 1" pieces
3/4 cup mayonnaise
2 green onions
1 tablespoon white vinegar
4 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
In a large bowl, mix together the mayonnaise, vinegar, sugar, salt and pepper until well combined and set aside.
In a food processor, add the carrot pieces and "pulse" until they are small chunks. Leave the carrots in the processor while you cut the 1/2 bell pepper into strips. Cut the strips in half and add to the food processor and then cut the 3 green onions into pieces and add them to the food processor and "pulse" about 4 short bursts until the onion/pepper mixture is also small chunks. Be careful not to over process or the pepper will become liquid.
Empty the contents of the food processor into the mayonnaise mixture and mix well. Cut the cabbage head in half. Using a very sharp knife, slice 1/2 the head into very thin slices (to resemble straws)
. Stir this into the Mayonnaise mixture. Cut the other 1/2 head of cabbage into chunks and place in the food processor. Process lightly so that the cabbage does not turn into mush. Add the processed cabbage to the other ingredients and toss to coat.
The mixture of the sliced cabbage along with the processed cabbage gives the slaw a great texture.
Chill for 1 hour before serving.
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Sunday, January 18, 2015
Monday, January 12, 2015
Pie - Blueberry
Blueberry Pie
6 cups fresh blueberries (about 2 pounds or appx. 3 pints)
1 cup granulated sugar (depending on tartness of berries)
1/4 cup corn starch
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons butter, cut into small pieces
1 large egg
1 tablespoon cream (or milk)
Pastry for double-crust pie
----------------------------------------------------------------
Drape bottom dough over a 9" regular pie pan; refrigerate about 30 minutes.
Stir sugar, cornstarch, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer blueberry filling to prepared pie crust. Refrigerate while you prepare the top crust. Make egg wash by whisking egg yolk and cream, and set aside.
Dot berries with butter and place the top crust in place. Crimp the edges to seal and cut decorative slits in top crust to allow steam to escape. Brush entire crust with the egg wash. Refrigerate pie for 20 minutes before baking.
Preheat oven to 400 degrees. Position an oven rack in the lower third of the oven then place a baking sheet on rack. (The baking sheet will catch any drips from the pie while baking).
Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly. Be sure the filling is bubbling vigorously before you remove the pie or the filling will be thin and cause the filling to "run" and the crust to be soggy.
Allow pie to cool completely (3 to 4 hours) before serving so the filling will "set".
6 cups fresh blueberries (about 2 pounds or appx. 3 pints)
1 cup granulated sugar (depending on tartness of berries)
1/4 cup corn starch
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons butter, cut into small pieces
1 large egg
1 tablespoon cream (or milk)
Pastry for double-crust pie
----------------------------------------------------------------
Drape bottom dough over a 9" regular pie pan; refrigerate about 30 minutes.
Stir sugar, cornstarch, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer blueberry filling to prepared pie crust. Refrigerate while you prepare the top crust. Make egg wash by whisking egg yolk and cream, and set aside.
Dot berries with butter and place the top crust in place. Crimp the edges to seal and cut decorative slits in top crust to allow steam to escape. Brush entire crust with the egg wash. Refrigerate pie for 20 minutes before baking.
Preheat oven to 400 degrees. Position an oven rack in the lower third of the oven then place a baking sheet on rack. (The baking sheet will catch any drips from the pie while baking).
Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly. Be sure the filling is bubbling vigorously before you remove the pie or the filling will be thin and cause the filling to "run" and the crust to be soggy.
Allow pie to cool completely (3 to 4 hours) before serving so the filling will "set".
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