Apple Blackberry Galettes

I've made these pastries several times over the last month, trying different shapes, fillings, etc.  For pickups, turnovers work great, but for desserts that get plated, these galettes contain twice as much fruihen and are terrific when people are sitting, and forks are available.  Directions for the turnovers follow. I've used Pink Lady apples here, because you need an apple that won't give off too much liquid.  The apples stay firm and the sweetness nicely complements the blackberries (if unavailable, try Pinatas or Jazz apples).  If seedy blackberries aren't to your liking, try them with blueberries.  The pastry dough is also wonderful in this galette.  It seems like a puff pastry, yet it's simple to make and has a complexity to the taste that goes great with the simple taste of the berries.

Makes 16 3-1/2-inch galettes or turnovers


Pastry

2-1/2  cups (11.4 ounces)  unbleached all-purpose flour, fluffed, scooped and leveled

2 tablespoons sugar

1/2 teaspoon salt

14 tablespoons unsalted butter, cold and cut into 1/4 inch chunks

8 ounces cream cheese, cold

1/3 cup heavy cream, cold

Filling

4 cups Pink Lady Apples, (about 4) peeled and cored

1 medium lemon

9 ounces blackberries, washed and patted dry

1/2 cup brown sugar, packed

2 tablespoons cornstarch

Glaze

2 tablespoons heavy cream

2 tablespoons coarse sugar

Directions

For the Pastry: Place the flour, sugar and salt in a processor, and process for 10 seconds to mix ingredients.   Add the butter, and the cream cheese by tablespoonfuls to the processor.  Pulse-process for 8-10 pulses until the fats are cut into lentil-sized pieces.  Add the cream, and process for 8-10 seconds until the dough starts to gather.  Turn the dough out onto a work surface. Smear bits of the dough down against the surface with the heel of the hand, to incorporate the fat into the dough (this is called Fraisage). Gather the dough together, wrap in plastic wrap, and refrigerate for at least two hours and preferably overnight.  

For the Filling: Dice the apples into 1/4-1/2-inch pieces, place in a large bowl,  and sprinkle them with lemon juice.  Stir in the sugar and all but 3 tablespoons of blackberries.  Let the mixture macerate while you prepare the pastry.

Assembly and Baking: Preheat the oven to 400 degrees F. with a rack in the middle of the oven. Line 2 large cookie sheets with parchment paper.

Cut the dough in half, wrap and return 1/2 to the refrigerator, and roll the remaining piece out on a lightly floured board, into a rectangle, about 1/2-inch thick (size isn't  all that important).  Fold the dough into thirds, like a letter, and then roll the dough again to about 1/16-inch thick

Because you are going to cut the dough into large rounds, and because it is thin, the circles tend to change shape if you try and lift them from the board onto the parchment paper.  Therefore, I like to transfer the entire rolled dough sheet to the parchment lined cookie sheet, and cut out the final shapes right on the sheet.  Once the rounds are cut, the excess dough can be removed.  For a nice serving size, I use a 6-inch cutter (the top of my cookie-cutter box is the perfect size).  Once the edges get turned up, the finished pastry will be about 3-1/2 inches round.  

If you have more than about 1/4 cup of juices in the fruit bowl, drain the fruit, reserving the excess juice.  Stir the cornstarch into the fruit.

Doing 1 pastry at a time, spoon a heaping teaspoonful of filling into the center of a round, leaving about 1-inch all around with no filling on it.  Fold the  inch of dough up, all around the perimeter of the pastry.  The dough will naturally make pleats.  

When all the edges are up, press lightly downward on the pastry top to seal together the pleats and to make it so that when the pastry  bakes it won't open up too much.  

Brush the edges with a little cream, and sprinkle generously with the coarse sugar.  

Place the cookie sheet in the refrigerator while you prepare the second sheet of pastry (if you don't have a refrigerator large enough to accommodate a cookie sheet, this step can be skipped.  The pastries won't be quite as crisp, but no one will complain!). Chill the pastries for about 10 minutes, or until the dough has just firmed up.  Spoon about 1/4 to 1/2 teaspoon of juice (not the reserved juice, but the juice with the cornstarch in it) into the center of each pastry, and set them into the oven.  Bake for about 20-27 minutes, until well browned and bubbly.   

Repeat with the second sheet of pastries.

While the pastries are cooking, you can either make a little glaze or extra fruit to add to the pastries.  Cut the remaining blackberries in half, and either stir in a little of the excess juice,  or some of the juice that has some cornstarch mixed into it.  If it has the starch, it should be heated for 10-15 seconds, or until the raw starch taste is gone and the mixture has thickened lightly.  This extra fruit can either be brushed over the hot fruit (not on the pastry) or a little bit can be spooned on to add texture and moisture to the baked pastries.  

To make turnovers, you need to cut all of the blackberries in half,  and let the fruit macerate with the sugar for at least 20 minutes.  Add the starch just before shaping, as with the galettes.  Roll the dough into a rectangle ( the dough should be a bit thicker - maybe a scant 1/8-inch). You want to cut the rectangles to be about 4x4, so roll the dough to a size that is workable for you, rolling it slightly larger than you need it in case it shrinks when you cut it.

Because your really can't have any juice in these, I like to sprinkle the rectangles with powdered sugar to compensate for the sugar that is left in the juice you can't really use.  After they are sprinkled, cradle 1 rectangle in your hand and spoon a heaping teaspoonful of drained filling into the center (use a slotted spoon because the fruit will continue to ooze juice as it sits).

Bring two opposite pointy sides and seal together, and then seal along the whole edge.

Now you need to make sure that the edge is well sealed.  I pinch it tightly closed and then roll the edge slightly upward, as if you were making a pie crust edge.  Hopefully this will prefent the turnover from splitting open when it bakes.  Set the turnover on a parchment lined sheet.  Cut a slit in the top of each turnover.  Brush the turnovers with either cream, or an egg yolk whisked with 1/2 teaspoon of water, and sprinkle with coarse sugar.  Bake at 400 degrees F. for 20-25 minutes until nicely browned.

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OATS BARLEY IDLY–FERMENTATION METHOD

I got an idea of making barley idly from here. I followed the same recipe. The idly was super soft and tasty. I was not able to find i added barely.Thanks Aruna.Nowadays i make this idly very often.I wanted to make some changes to the recipe by adding oats and tried sterday.My hubby was surprised & asked me whether i've added oats and barley because there was no change in taste or smell from the usual idly.Only the color of idly was changed.He was very happy to have this idly for breakfast and dinner.I made dosas too. It was crispy and yummy..

INGREDIENTS Barley – 1 cup Idly rice / par boiled rice/puzhungal arisi – 3/4 cup Oats – 1/2 cup White round urad dal – 1/4 cup Methi seeds – 1/4 ts Salt & water – as needed.

METHOD

Wash and soak all the above ingredients for 5 hours. Before soaking , rinse and drain for 2-3 times to remove the dust in barley. Grind it smooth by adding the required water and salt. Ferment it for a minimum of 12 hrs or over night. The next day ,batter would have raised or sometimes doubled. (based on weather) Make idlies by steaming in idly pot.It takes about 15-20 mins for cooking. Check it by inserting the tip of the spoon. If it comes out clean , idly is cooked. U can make  crispy dosas also by adding water to the batter. Dilute the batter, mix well and make dosas. Enjoy soft , healthy idlies with sambhar or chutney !!

POINTS TO REMEMBER

Please rinse the barley and other ingredients for a minimum of 3 times to remove all the stones and debris before soaking. Please soak barley for 5 hours at least. if  u want , u can soak and grind urad dal & methi separately and then grind rice , barley , oats  together .Finally mix both the batters and keep it for fermentation. Being lazy , i soaked and ground everything at once. Also while grinding add water in small quantities whenever needed.It takes 25-35 mins for grinding. The consistency should be of normal idly batter consistency. If u want to reduce the quantity of rice , u can make it to half cup and follow the same recipe. U can increase the quantity of oats and try the same . Please don't reduce the ratio of urad dal as it gives the soft idly.If u want to use less urad dal , try adding rice flakes or cooked rice for softness. Fermentation is very important here. If it doesn't ferment properly , i cant guarantee u about the taste and softness.

KITCHEN CLINIC

Barley: a nutritional powerhouse As cereal grains go, barley is a winner when it comes to good nutrition.  This centuries-old grain is packed with fiber, contains important vitamins and minerals, is slim on fat, and, like all plant products, cholesterol-free.  Here's a closer look: Fiber Barley is a great source of dietary fiber and actually contains both soluble and insoluble fiber.  Soluble fiber is effective in lowering blood cholesterol and can reduce the risk of heart disease.  Soluble fiber is also beneficial in slowing the absorption of sugar and reducing the risk for developing type 2 or non-insulin-dependent diabetes. The insoluble fiber found in barley may be beneficial in helping the body maintain regular bowel function.  Insoluble fiber may also help lower the risk for certain cancers such as colon cancer. Cholesterol and fat Like all plant foods, barley is naturally cholesterol-free and low in fat.  A 1/2-cup serving of cooked pearl barley, a typical grain serving, contains less than 1/2 gram of fat and only 100 calories* *Source: USDA Nutrient Database for Standard Reference 13 (November 1999) Vitamins and minerals Barley contains several vitamins and minerals including niacin (Vitamin B3), thiamine ( Vitamin B1), selenium, iron, magnesium, zinc, phosphorus and copper. Antioxidants Barley contains antioxidants, which are also important for maintaining good health.  Specifically, antioxidants work to slow down the rate of oxidative damage by gathering up free radicals that form when body cells use oxygen. Phytochemicals Barley contains phytochemicals, which are natural plant-based chemicals.  Studies indicate that phytochemicals may decrease the risk for certain diseases such as heart disease, diabetes and cancer.  More research is needed to confirm these results. HEALTH BENEFITS Barley is rich in dietary fibre, which gives food to the friendly bacteria present in the large intestine. These bacteria ferment the insoluble fibre content of the barley to form butyric acid. The acid, in turn, functions as the main fuel for intestinal cells. Besides this, it is functional in maintaining a healthy colon. The dietary fibre in barley aids the production of acetic acids and propionic acid as well, which sever as the fuel for liver and muscle cells. Propionic acid also restricts the action of HMG-CoA reductase, which is involved in cholesterol production in the liver. In this way, barley helps in reducing the cholesterol level in blood. The dietary fiber in barley binds to bile acids and helps dispose them through the faeces. The cholesterol level in the body is, thus, reduced to a considerable extent. The friendly bacteria that are fed by barley's insoluble fiber also help in removing the pathogenic bacteria from the body. Barley is rich in niacin, which is highly effective in reducing the risk of cardiovascular diseases. It prevents the oxidation of LDL, by the free radicals. Niacin also lowers the assembling of platelets, which can lead to the clotting of blood. The cereal is effective against diseases like atherosclerosis, diabetes, insulin resistance and ischemic stroke. Barley's rich content of insoluble fiber helps women fight against the formation of gallstones. It is rich in phosphorous, which has an integral part in the formation of body cells' structure. Phosphorous is highly required for the formation of mineral matrix of the bones. Besides, it is an important component of compounds like ATP, nucleic acids and lipid-containing structures, like nervous system and cell membranes. Barley helps in maintaining a healthy intestine. It helps in decreasing the transit time of fecal stuffs and also increases the bulk. As a result, the risk of colon cancer and hemorrhoids get reduced to a considerable extent. The cereal contains copper, which reduces the symptoms of rheumatoid arthritis. Copper is also required for the activity of lysyl oxidase, an enzyme required for the cross-linking of collagen and elastin. These substances provide the basic substance and flexibility to bones, joints and blood vessels. The cereal contains plant ligans, which get converted into mammalian ligans by the friendly flora present in the intestines. They are said to provide protection against breast cancer and other hormone-dependent cancers, apart from being known for their effectiveness in case of heart diseases as well. Barley can prove to be extremely helpful in curing childhood asthma. It substantially lowers the risk of diabetes also. Caution Barley belongs to the grain group called 'Gluten grains', which lead to some allergic reactions in people. People who have allergic disposition to wheat products can have gastrointestinal upset with barley products also. Barley dust may cause eye, sinus or nasal irritation in some people. If contaminated with fungus, barley can cause Kashin-Beck disease (KBD), which is associated with bones. Cooking Tips Before cooking barley, you should rinse it properly under cold running water. Thereafter, remove stone and any debris, if any. After rinsing barley, mix one part with three and a half parts boiling water or broth. When you find that the liquid has started boiling, turn down the heat. Cover the container and allow it to simmer. You should simmer pearled barley for around one hour and the hulled barley for about 90 minutes, to cook it. You can mix barley flour with wheat flour and make breads and muffins out of them. You can add barley to any stew or soup and give it an extra flavour. Cracked barley or barley flakes can be used to make hot cereal. Kinds of Barley Barley nutrition today comes in all forms possible. The grain, the leaves and the extract of barley are all used as food sources. Here are some of the most widely used forms of barley nutrition: Hulled barley. Barley in its hulled form contains the most amount of nutrients. However, hulled barley takes a lot more time to soak when used with usual dishes. Barley Grass. Barley grass, most especially on the young leaves, are excellent sources of vitamins, minerals, amino acids and antioxidants. Though it does not contain as much dietary fiber as can be found in barley grains, it contains chlorophyll which can help detoxify your body from harmful toxins. Barley Green Powder. Due to the superior medicinal benefits of barley, many companies now produce barley powder which are made from pure barley grass. Most of them have delightful flavors and superior solubility that people take them as barley juice. Barley Flour. Flour made from barley can be used as substitute for wheat flour or even cake flour. The flour that is produced from whole barley is a lot more nutritious than flour from pearl barley mainly because the bran in the former is still left intact. Barley Water. The main claimed benefit of barley water is in supporting the kidneys especially in times of stress. It is also used as a therapeutic water for those who have kidney and bladder ailments. Pearl Barley. Pearl barley is what you can find in groceries. These are hulled barley which have been processed to remove the bran. As you can see, barley nutrition comes in all forms, so it is easier for us to take advantage of its nutritional benefits.

Technorati Tags: Barley idli,barley foods,oats idly,healthy idly,barley recipes,oats recipes,idly,health benefits of barley,healthy breakfast recipes,breakfast recipes.

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That's right, it's going to be a three video week! Stay tuned for this thrilling experiment in turning a fabulous Thai appetizer into a mediocre chicken burger.

All about Scones Part 2 - Making scones in the U.S.

Sarabeth's Bakery Currant Scones with homemade strawberry jam

In part 1,  my friend, Ann, and I tasted scones at Brown's Hotel, in London, and then made them with some friends in an English kitchen.  When I got home, I wanted to see how well the recipe would work with American ingredients and equipment.  I wasn't surprised to find that the recipe did not work well, as Ann had told me that she hadn't had much luck using her American recipes in Britain.  Most likely, the recipe didn't work well because the flour is different, but the butter and milk might have contributed too.  I was a little surprised that the scones didn't brown in my oven at home, but then the temperature that Brown's scones cooks at is much lower than any other recipes I've seen, both English and American. 

For my first try, I used my everyday flour, King Arthur unbleached all-purpose flour.  I found that the dough was so dry that I had to add an extra 2-3 tablespoons of milk to even get it to come together.  For the second attempt, I used Pillsbury bleached all-purpose flour, which has less protein in it than the King Arthur flour.  I did find that switching to this flour worked better.  At least I didn't have to add so much extra liquid to get the dough to the proper texture. However, the scones rose much higher than Brown's scones, and because of this they didn't look as pretty (bleached flour is probably the cause of this).  I also think I overkneaded this batch of dough in an effort to get the dough 'smooth', an instruction in Chef Ecuvillon's recipe (which I didn't do in London).  Although they weren't tough, they didn't have the delicate texture found in the original Brown's scone.  If I made these scones again, I would probably try them with biscuit flour (White Lily, Southern Biscuit, or King Arthur Perfect Pastry Flour), and would knead them lightly, as I had done in London.

For my next experiment  I tried  America's Test Kitchen Dreamy Cream Scones.  This recipe is very similar to the Brown's recipe except that the butter doesn't get cut in as finely, it has more baking powder and cream instead of milk.  The disadvantage to having more baking powder is that the scones rise higher and don't look as pretty.  The texture is quite different because of the handling of the butter and the larger amount of baking powder.  These were delicious but tasted more like ordinary biscuits, rather than th emore exotic scone!

Next, I tried Sarabeth's Bakery Currant Scones.  These are extremely different from the two above, because they contain eggs and they have very little sugar in them.  They were quite flaky and they cooked perfectly, with the oven starting out very hot, and then being reduced when the scones were in.  The only problem with these was that they weren't sweet enough to suit my husband.

The last batch that I made, was from the Joy of Cooking.  I made their classic scones, but instead of  using egg I used double the amount of cream (as per variation in the Joy).   This was the scone that we liked the most.  These were the flakiest of all, crusty on the outside, yet moist within, and sweet enough to suit my husband's tastes.  You'll see that they're not as shiny as Sarabeth's because the glaze is just a light brushing of cream, rather than the shine of an egg.  Although they're not as pretty, we liked the taste of the crust better without the egg wash. 

For the original Joy of Cooking recipe, please see The All New Joy of Cooking Classic Currant Scones.  The recipe below has been slightly altered by me. Brown's Hotel Scones (adjusted for American kitchens) follows.  For Sarabeth's, go to http://www.epicurious.com/ and look for the recipe that was printed in Gourmet Magazine in 2010.

The All New Joy of Cooking Classic Currant Scones, edited by Penny Eisenberg
Makes 8 wedges or about 20 round scones

2 cups (260 grams) all-purpose flour, fluffed scooped and levelled
3-5 tablespoons sugar, to taste
2-1/2 teaspoons baking powder (can use up to 1 tablespoon)
1/2 teaspoon salt

6 tablespoons (3 ounces) unsalted butter, cold
1/2 cup dried currants or raisins

1 cup heavy cream + 1 tablespoon, divided, cold

Preheat the oven to 425 degrees F.  Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt.

Either cut the butter into small pieces, or grate the butter on the large grate of a box cutter.

 Toss the butter into the flour mixture to separate the pieces.  If using cut butter (rather than grated) you will need to rub the butter into the flour with your fingertips or use a pastry blender to cut the butter in until the largest pieces are the size of peas, and the rest looks like breadcrumbs.  Work quickly and lightly. 

Stir in the currants or raisins.  Make a well in the flour mixture and pour in the cream, all at once.  Mix with a rubber spatula or wooden spoon until the dry ingredients are moistened.

 Knead the dough, lightly,  turning the dough and pressing it  until everything adheres together.  Gently roll the dough into an 8-inch round, about 3/4-inch thick.

Cut the dough into 8 wedges, or cut out rounds with a 2t o 2-1/2-inch floured biscuit cutter.  Place the scones on the parchment paper, at least 1/2-inch apart. Brush the tops of the scones with cream.  If desired sprinkle with coarse sugar.  Place in the oven and immediately reduce the oven temperature to 400 degrees. F.  Bake for 12-15 minutes until golden.  Let cool on a rack, and serve slightly warm or at room temperature.

Brown's Hotel Scones adapted for the American Kitchen

Makes 16 wedges or 20 small round scones

4 cups minus 2 tablespoons (500 grams) lower-protein all-purpose (such as Pillsbury or Gold Medal), fluffed, scooped and levelled (if using biscuit flour, you might need 1/4-1/3 cup more flour)

4 teaspoons baking powder

1/4 teaspoon salt

7 tablespoons unsalted butter, cold

1/2 cup sugar

1/4 cup raisins or sultanas

1 cup whole milk + 2 tablespoons, divided

For egg wash

2 large egg yolks
1 tablespoon whole milk
pinch sugar

In a large bowl, whisk together the flour, baking powder and salt.   Either dice the butter, or grate it on a box grater (see above).  Add the butter to the flour mixture, and using your fingertips, rub the butter into the flour until it is no longer visible. Stir in the sugar.

Toss the sultanas into the above mixture. Make a well in the mixture and pour in all of the milk. Stir with a spoon until the mixture starts to come together.

Turn the mixture onto a lightly floured surface, and knead gently, 5 or 6 times, until it forms a smooth, soft dough (add a little more flour or milk to get the texture right). Form into a round, wrap in cling wrap and chill for 1 hour.

Preheat the oven to 400 degrees F.  Line two baking sheets with parchment paper. Roll the dough gently on a floured surface to about 1-inch. thick. Dip a 2-inch round cookie cutter into flour, and then cut out the rounds, dipping the cutter as needed. Press together scraps and re-cut. Place the rounds on the parchment paper.  Alternatively you can shape the dough into two 8-inch rounds and then cut each into 8 wedges.
Make the egg wash, by mixing the ingredients together in a small bowl. Brush the tops of the scones with the egg wash.

Bake for 8-10 minutes, until the scones are golden brown and look and feel cooked on the sides. Let the scones cool until just barely warm or completely cooled, and serve with fresh strawberry jam.  You probably won't be able to make Clotted Cream because you need  unpasteurized or lightly pasteurized cream to make it, but you might be able to find jarred Devonshire Cream in a specialty food store.

MIXED FRUITS AND VEGETABLE SALAD WITH SPROUTS

I wanted to make a simple , healthy salad with sprouts, mixed vegetables and fruits for a long time. I googled so many basic salad recipes and came out with my version.Here i used grated beetroot .So the color of beetroot dominates here. Otherwise it would be a colorful salad to attract ur kids. Make ur choice of adding or omitting the veggies and fruits given in this recipe.

INGREDIENTS

For 1 person

Sprouted green gram - 1 handful Carrot - 1 no(grated) Beetroot - 1/2 no ( grated) (optional) Big onion - 1/2 no (chop finely) Cabbage - Few leaves ( chop finely) Pomegranate - 1 handful Guava - 1/2 no ( Chop into squares) Coriander leaves - A few Lime juice  - Few drops Pepper powder - 1/2 tsp Salt - As needed

METHOD

• Take a wide bowl and mix all the ingredients given above. Squeeze a few drops of lime juice. Mix well and serve !!

Variations

1. Add two pinches of chat masala to the above recipe to give a nice flavor. But adjust the salt as chat masala contains salt.
2. U can also add chopped tomato pieces and cucumber pieces when u want to serve instantly otherwise the salad may become watery. 
3. I usually pack the above salad for my hubby's lunch box without tomato and cucumber.

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