Inspired by this post from Brown Eyed Baker, here are a few items I’d like to conquer this fall:
- Chicken Corn Chowder – my family spent 7 Christmases in Banff and the chicken corn chowder at the Coyote Cafe is TO. DIE. FOR. I want to attempt to recreate it.
- Vegetarian Chili – I have a great recipe for meat chilli posted here but I’d like to attempt a vegetarian alternative. I’m thinking I’ll try this recipe first.
- BETTER mashed potatoes – my mashed potatoes aren’t great…they deserve an “NI” or “needs improvement” if I was still in grade 3.
- Caesar Salad – I’ve tried a few different methods and dressings but haven’t settled on one. Came close the other day but then I was still tasting garlic 24 hrs later so I think I need to take a 2nd try.
- PIE CRUST – I have a deep dark secret. I have never successfully made a decent pie crust. I have a really awesome mother who comes to visit 2ce a year and makes me a dozen crusts. She even rolls them out on a pizza pan and I store the stack in the freezer (waxed paper between each). I am hanging my head in shame… but hopefully not for much longer!
A few other goals for the fall include:
- OMG POSTING MORE OFTEN PLZ
- Posting on some of my favourite kitchen tools
- Making thanksgiving dinner for the 2nd time. First time was a fluke and just about everything turned out well. Second time means I need to up the ante.
Do you have a great recipe for any of the items above? Please share! I’d love to try them.
martha stewart’s pâte brisée has never failed me. i like to freeze my butter and grate it on a big box grater. then i just whisk it into the flour mix and gradually add icy liquid until it becomes dough like. this is because i don’t have a food processor. i feel like using all butter is the key to deliciousness. none of this shortening crap.
pâte brisée
from marthastewart.com
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. While machine is running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
once you’ve got it down, it’s super easy to make a bunch at a time and put them in the freezer like your mother does. there is nothing better than almost instant pie! and pie is hardly instant if you have to make pastry first. and storebought frozen pastry is kind of sad. (i have stored them for way more than a month with no probs. just make sure they are wrapped well. i’m sure you know. freezer burn and all)
i have a really good corn chowder recipe from an old out of print cookbook, but it is at my parents’ house. if i remember next time i’m over there, i will snag it and share. i will likely want to make it lots this winter myself.
Hey, just came across your site, looking for a wild rice casserole, which I’ll try tomorrow
I noticed you’re looking for a pie crust. I have one posted on my blog. Good luck!
http://breadoflifecatering.blogspot.com/2011/04/apple-pie.html
I like your site. Pretty sure I’ll be back for more recipes.
Thanks for stopping by, Cathy! Let me know how the casserole goes, it’s one of my favourites for sure. Thanks for the pie crust link!