Text 20410, 152 rader
Skriven 2009-02-04 06:52:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Replace pork
========================
-=> Michael Loo wrote to Dave Drum <=-

You do realize that your subject line describes an impossibility, don't you?

 DD> Title: The Ultimate Lasagna

 ML> I actually saw that show, or part of it; it looked like a
 ML> perfectly fine, though oversweetly spiced, dish. Why does
 ML> Tyler Florence call everything "beautiful" or "fabulous"?

It's all hyperbole. Several TeeVee chefs/presenters are gushingly full of ....
errrmmmm .... hyperbole. I tend to elide past the over the top descriptive
words with my ear and pay more attention to the actual recipe and its
preparation/presentation.

Last in the current series ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Ultimate Caramel Apple Pie (Part 1)
 Categories: Pies, Desserts, Fruit, Wine, Citrus
      Yield: 6 servings
 
      3 c  All-purpose flour
        pn Salt
    3/4 c  Unsalted butter; cold, in
           - chunks
      2    Eggs separated, (yolks for
           - the pastry, whites for the
           - glaze)
      3 tb Ice water, + more if needed

MMMMM-----------------------CARAMEL APPLES----------------------------
      1 c  Sugar, plus 1/4 cup for the
           - top
      3 tb Water
    1/4 c  Heavy cream
    1/2 c  Red wine
    1/2    Vanilla bean; split,
           - scraped
      1    Lemon; halved
      8    Apples
      1 tb Flour
      1    Cinnamon stick; fresh
           - grated
    1/4 c  Unsalted butter
 
  Recipe courtesy Tyler Florence
  
  Preheat oven to 350 degrees F.
  
  To make the pastry, combine the flour and salt together in
  a large bowl. Cut in the chunks of cold butter with a pastry
  blender, a little at a time, until the dough resembles corn
  meal. Add the 2 egg yolks and the ice water, and blend for
  a second just to pull the dough together and moisten. Be
  careful not to overwork the dough. Form the dough into a
  ball, wrap it tightly in plastic wrap, and let it rest in
  the refrigerator for 1 hour.
  
  While the dough is resting, prepare the filling.
  
  To make the caramel sauce: place the sugar and water in a
  small pot and cook, stirring constantly, over medium-low
  heat until the sugar has melted and caramelized, about 10
  minutes. Remove the pot from the burner and add the cream
  and wine slowly. It may bubble and spit, so be careful.
  When the sauce has calmed down, return it to the flame,
  add the vanilla bean and heat it slowly, until the wine
  and caramel are smooth and continue to slowly cook until
  reduced by half. Remove from the heat and cool until
  thickened.
  
  Fill a large bowl with cold water and squeeze in the lemon
  juice. Peel the apples with a paring knife, cut them in half,
  and remove the core with a melon baller. Put the apple halves
  in the lemon-water (this will keep them from going brown).
  Toss the apples with the flour and cinnamon.
  
  Take the dough out of the refrigerator, unwrap the plastic,
  and cut the ball in half. Rewrap and return 1 of the balls
  to the refrigerator, until ready for the top crust. Let the
  dough rest on the counter for 15 minutes so it will be pliable
  enough to roll out. Using a rolling pin, roll out the dough
  on a lightly floured surface into a 12-inch circle. Carefully
  roll the dough up onto the pin and lay it inside a 10-inch
  glass pie pan. Press the dough into the pan so it fits tightly.
  
  CONTINUED IN PART 2
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  Meal Master Format by Dave Drum - 05 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Ultimate Caramel Apple Pie (Part 2)
 Categories: Pies, Desserts, Fruit, Wine, Citrus
      Yield: 6 servings
 
           CONTINUED FROM PART ONE
 
  Preheat the oven to 350 degrees F.
  
  Slice a couple of the apples at a time using a mandolin or
  a very sharp knife. The apples need to be thinly sliced so
  that as the pie bakes, they collapse on top of each other
  with no air pockets. This makes a dense, meaty apple pie.
  Cover the bottom of the pastry with a layer of apples,
  shingling the slices so there are no gaps. Ladle about 2
  ounces of the cooled red wine caramel sauce evenly over
  the apple slices. Repeat the layers, until pie is slightly
  overfilled and domed on the top; the apples will shrink
  down as the pie cooks. Top the apples with pieces of the
  butter.
  
  Now, roll out the other ball of dough just as you did the
  first. Brush the bottom lip of the pie pastry with a little
  beaten egg white to form a seal. Place the pastry circle on
  top of the pie, and using some kitchen scissors, trim off
  the overhanging excess from around the pie. Crimp the edges
  of dough together with your fingers to make a tight seal.
  Cut slits in the top of the pie so steam can escape while
  baking. Place the pie on a sheet tray and tent it with a
  piece of aluminum foil, so the crust does not cook faster
  than the apples.
  
  Bake the caramel apple pie for 25 minutes on the middle rack.
  In a small bowl, combine the remaining 1/4 cup of sugar with
  the freshly grated cinnamon. Remove the foil from the pie and
  brush the top with the remaining egg white. Sprinkle evenly
  with the cinnamon sugar and return to the oven. Continue to
  bake for another 25 minutes, until the pie is golden and
  bubbling. Let the apple pie rest at room temperature for at
  least 1 hour to allow the fruit pectin to gel and set;
  otherwise the pie will fall apart when you cut into it.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  Meal Master Format by Dave Drum - 05 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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