Well, this is Monday #1 of my hosting Magazine Mondays! To remind you, Ivonne, our usual host, is away, and in her place I'll be hosting until Sept.14th. So, if you've made a magazine recipe and would like to submit it here to be linked to, please send me an email at wandering_coyoteATyahooDOTca.So, here is my post for today, and following are links to the post of other Magazine Monday participants.
Despite my training & experience, I'm not a huge fan of making pastry, as I've mentioned before. I've had so many failures it's embarrassing! My go-to recipes are this one from Gourmet and this one (scroll down) from an older cookbook. I make this one at work and it's been fine, though it is made with shortening, something I try to avoid like the plague. I'm always on the look-out for new pastry recipes, however, and I was intrigued by one I found in the most recent issue of Food Network Magazine. Touting itself as "perfect" I was skeptical - until I read the recipe. The butter content is extremely high compared to any other recipes I've seen & used. To 3.5 cups of flour, there is 1.5 cups of butter. Also, this recipe has a higher sugar content than most recipes; in fact, some pastry recipes have no sugar in them at all.
So, on the weekend, I gave this a go, and decided to use it to make a blueberry pie with some blueberries I got on wicked sale and froze a couple of weeks previously.
Food Network's Perfect All-Butter Pastry, from Aug./Sept. 20093 1/2 cups flour
1/4 cup sugar
1 tsp salt
1 1/2 cups chilled butter, cubed
1 tbsp white or cider vinegar
1/3 cup ice water
Pulse dry ingredients in a food processor. Pulse in 1/2 cup butter until combined. Pulse in remaining butter until mixture resembles coarse meal. Add vinegar. Gradually pour in water, pulsing until combined. Turn out onto a clean surface & press into a cohesive dough without overworking (you should still see bits of butter). Press into a disk & wrap with plastic wrap. Refrigerate at least 1 hour before rolling out.
If you don't a have a food processor, don't worry. I don't; I used my hands, as I usually do when making pastry, and it was fine.
The dough was lovely! It rolled out beautifully!
The recipe made way more than enough for one pie, though. I got one deep dish blueberry pie and three decently-sized apple turnovers, using up some frozen apples I had from last year's apple harvest.
Here is the pie...
And here are the turnovers...
My dad came over for dinner that night, and he sampled a turnover as an appetizer. The first thing he said was that the pastry was amazing, and that he could tell it was very rich with butter. So, I had a sample myself, and he was right: this is amazing pastry, and it is very rich! In fact, this is now my new favourite pastry recipe, I think.Joining me in testing out magazine recipes this week are:
Wizzy The Stick of Breakfast, Lunch, Dinner & Punch made some gave her hot dogs a makeover by making some gourmet dogs from Bon Appetit magazine.
Debbie of Dining with Debbie made a delicious-looking Brazilian Black Bean Soup from Cuisine at Home.
Paninigirl made a great Zucchini Curry from an issue of Gourmet from 2002.
Di of Di's Kitchen made her version of BBQ Braised Vietnamese Short Ribs with Sweet Vinegar Glaze from an issue of Fine Cooking.
Thanks for participating, you guys!
