Basic pie crust

2 1/2 cups of unbleached flour

4 tblspns of veg shortening

2 tsp of sugar

1 tsp of apple cider vinegar

1/2 tsp of salt

12 tblspns of butter flavored shortening or butter

1/4 cup of ice water 

whisk the dry ingredients then add the vinegar and veg. shortening, cut with a pie cutter or pulse in a food processor, add the 12 tblspn of butter/butter flavor shortening with the hand cutter or food processor, add the 1/4 cup of ice water,  we will only pulse until we see the mixture is well incorporated, do not over pulse or mix, you will use flour dusted hands to make into a dough and cut dough in half and wrap in plastic wrap.

over worked dough makes it tough and not flakey.

place in fridge for an hour or over night or even 1 week ahead or up in freezer for 2 months.

i usually make this dough a week before thanksgiving or a few days ahead

basic pie crust

pumpkin bread (+playlist)

http://www.youtube.com/v/1TcoGO5KjyA?version=3&list=UUwSd8WiNVAmGwPHCtbD-BTg&showinfo=1&autoplay=1&autohide=1&feature=share&attribution_tag=tH0K3DDOB0Y1FqfnXVPEdQ

Pumpkin Bread

1/2 c sour cream mixed with 1/2 cup of milk

2 large eggs and 1/2 cup of butter flavor shortening or butter at room temp

3/4 cup sugar and 1 cup of pumpkin puree

1/2 tsp of cinnamon, ground clove and ginger

1tsp of vanilla extract

2 cups flour, 1tsp baking soda, 1tsp baking powder and 1 tsp salt 

sift all dry ingredients together

cream butter until light then add 3/4 c sugar once beaten add eggs one at a time, beat pumpkin and vanilla extract

alternate with dry the flour mixture and the sour cream milk mixture

start with the flour use a 1/3rd of it half milk mixture then dry then milk and finish off the flour mixture.

scrap with a rubber spatula down the sides and middle and put in a prepared oiled bread pan

top off with some sugar and bake in preheated oven of 350℉ until tester comes out clean approximately 1 hour and 10 min.

prior to baking if you like you make add chopped walnuts, or whatever nut you like with some dried fruit as well.

enjoy

Pisto

ratatouille

1/4 cup of bacon or sausage if you like you can use turkey bacon or sausage or no meat i use a package of either

saute the meat with an onion and garlic clove that were minced and 1 tblspn of olive oil once the onions and garlic have reduced, translucent with the bacon you will add 2 peppers either one red and green or two of both colors, cook until it is tender this is another 5 mins.  

add your one medium diced peeled potatoes to the batch, saute for 5 mins.  add your 2 medium sliced green zucchini with 1 tblspn of parsley saute add some kosher salt approximately 2 tspns with another 1 tblspn of olive oil and a 1/4 cup of chicken broth or a packet of chicken seasoning and a 1/4 cup of water, add 2 tspns of salt and black pepper then add 2 large tomatoes diced and cook for another 20 mins or until tender. you may make this without potatoes and serve over pasta or rice, or with potatoes serve with fish or chicken or pork

ENJOY, Buen Provecho

chocolate ganache

1 package of semi sweet or dark chocolate chip pieces (12 oz)

1 1/2 cups of heavy cream heated, pour the hot cream over the chips that are in a bowl and let it sit for 5 mins, whisk until smooth,

you may reserve about 3/4 cups of ganache aside to pour over a chocolate cake to make it look like it has a melted top, this chocolate will set on a cool cake.

if not use all the melted chocolate that has been whisked smooth and let it cool in a fridge for 1 - 2 hours until set but not hard, 

blend in a mixer, the color of the chocolate will go from dark to almost a milk chocolate shade.

now that the ganache is set you may use it as a frosting or a filling of your cake.

Enjoy.

white chocolate frosting

6 ounces of white chocolate that you have tempered, melted slowly in the microwave, mine was done in half the power in 3 intervals of approximately 30 seconds each, this gave it a smooth texture,

3 sticks of unsalted butter at room temp that you will blend with a pinch of salt, mix in 1 tsp of vanilla extract once smoothed add your melted room temp white chocolate, blend, add your 3 cups of confectioners sugar and blend till thick, you may fridge frosting if not used right away, but bring to room temp prior to frosting.

Tempering chocolate

melting chocolate

3/4 bag or semi sweet chocolate chips or 8 oz of baking semisweet chocolate broken into pieces

place a pot of water on stove and heat up, place another bowl or pot on top of water and place 2 tsp of vegetable shortening in bowl then your chocolate and melt chocolate until smooth or about 100℉ is read with a laser thermometer or candy thermometer.

once melted place on a towel over a cold pack or place bowl in a bowl of ice water and stir in the rest of the bag of chocolate chips or the 4 oz of baking semisweet chocolate and stir until smooth or until the thermometer reads around 80.

replace over warm pot of water to bring back the chocolate temperature to 90.

you may now use this chocolate to make your designs on parchment paper or use this chocolate to make chocolate cover strawberry or use to make your own chocolate cups by spreading the chocolate inside a cup cake holder or use to make your own candy of raisins and nuts

let the chocolate set in the fridge for an hour or so and it is ready to use to decorate a cake or enjoy a treat.

ENJOY

cooking, cocinando todo

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