Pear Galette

Serves 8Watch Video

Ingredients

All-purpose flour, for work surface
1/2 recipe Pate Brisee
1 tablespoon cornstarch
1/4 cup granulated sugar
Pinch of salt
4 large ripe pears, cut into 1/2-inch pieces (about 3 1/2 pounds) 1 tablespoon unsalted butter, cut into small pieces
1 large egg
Sanding sugar, for sprinkling
1 tablespoon unsalted butter, cut into small pieces
3 tablespoons apricot jam


Directions

1. Line a baking sheet with parchment paper or a nonstick baking mat.

2. Sprinkle work surface with flour. Roll out dough to a 14-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour.

3. In a small bowl, mix together cornstarch, sugar and salt. In a large bowl gently toss together pears and cornstarch mixture until evenly coated. Mound pear mixture on top of dough, leaving a 4-inch border all the way around. Fold dough over pear mixture, overlapping where necessary and gently pressing to adhere the folds. Transfer galette to refrigerator and let chill, 20 to 30 minutes.

4. Meanwhile, preheat oven to 400 degrees. In a small bowl, beat egg. Brush edges of dough with egg, and sprinkle edges with sanding sugar. Dot top of galette with butter. Transfer to oven and bake until crust is golden brown and juices are bubbling, about 1 hour.

5. Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Remove baking sheet from oven and transfer to a wire rack; brush heated jam over pears. Let cool briefly before serving warm or at room temperature.

Source: Martha Stewart

Pâte Brisée

Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

Directions

1.Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

2.Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

Source: Martha Stewart

Homemade Tortillas

Really easy!

3 c. flour
1 tsp. celtic sea salt
2 tsp. baking powder
1 stick butters, slightly softened
1 1/4 c. warm water

Mix dry ingredients together then add butter with your hands. Slowly add warm water. Separate into small little balls and roll out and cook on medium heat.

Pancakes or Waffles

This recipe works great for either. I keep the consistency the exact same.

1 1/2 c. flour
3 1/2 tsp. baking powder
1 tsp. celtic sea salt
1 TBS sugar
1 1/4 c. milk
1 egg
3 TBS butter

Mix dry ingredients together and liquids together. Combine and cook on medium heat.

Beef Barley Soup

This is the most delicious soup EVER. I'd switch the soy sauce to either fish sauce or fermented soy sauce, and add some good stock instead of boullion cubes. Seriously, BEST SOUP EVER.

1 # gr. sirloin
16 oz can of tomatoes
6 oz tomato juice
7 cups of water
1/2 cup chopped onions
1 bell pepper, cut up
1-2 cups grated cabbage
1 cup diced celery
1/2 cup celery tops
1/2 tsp. pepper
2 tsp. garlic powder
2 TBS light soy sauce
1 bay leaf
1/2 tsp. paprika
1/2 tsp. thyme
1/2 cup pearl barley

Brown ground sirloin. Add remaining ingredients. Simmer for 45 minutes. Add 3-4 Beef boullion cubes, 2-3 carrots, cut-up, and 2-3 diced potatoes.

Cook 20 minutes more. Can cook in crock-pot. Tastes even better the second day.

Source: Luann Roberts