Tag: European
Homemade English Muffins
Homemade English Muffins
There is no comparison to homemade English muffins. NONE! You will question yourself why you ever bought those dry discs. These English muffins are light and fluffy. So light and fluffy that they are great untoasted. They are obviously great toasted with butter and jelly and will be the highlight of your breakfast sandwich or eggs benedict.
Equipment
- standing mixer with paddle attachment
- plastic wrap
- griddle
- 4” circular cutter
Ingredients
- 3/4 cup whole milk
- 1/2 cup water
- 2 tbsp sugar
- 2 1/4 tsp dry active yeast
- 3 cups flour
- 1 tsp salt
- 3 tbsp unsalted butter melted
- 1 large egg beaten
- cornmeal for dusting
Instructions
- Mix together the milk, water, and sugar. Microwave until luke warm(110°). Stir in the yeast and let activate for 5 minutes until bubbly.
- In your standing mixer, mix the flour and salt on low for 30 seconds. Mix the butter and egg into the yeast mixture and pour into the flour. Increase the speed to medium and mix for 7 minutes.
- Cover with plastic wrap and let rise for an hour in a warm place.
- Your dough will double in size.
- Lightly flour a clean surface. Pat down the dough to 1” thick. Using a 4” circular cutter, cut out discs until all the dough is used.
- Lightly dust all of the dough pieces with cornmeal on both sides in a large pan. Cover with plastic wrap and let rise in a warm place for 1 hour.
- Preheat a large pan over medium low heat. Add in the muffins in batches, making sure to not overcrowd the pan. Cover. Cook for 6-8 minutes.
- Flip. Cover. Cook for another 6-8 minutes.
- Let cool before serving.
Cornish Pasties
Cornish Pasties
To be a true Cornish pasty, they must meet the following requirements: The pasty has to be made in Cornwall. They can only contain beef, potato, rutabaga, onion, salt and pepper. No other meat, no other vegetables, no other seasonings. The ingredients must be raw when the pasties are assembled and then slowly baked to produce the traditional Cornish pasty flavor and texture. The edges of the pasties must be sealed by crimping them in traditional Cornish fashion.While I have failed with not living in Cornwall, England, the crimping, and the addition of beef gravy; the taste is 100% there. I’ve been making pasties for over 30 years since I was a child, and do consider myself an expert in this field. They do take a bit of work to make, but are well worth the effort. Any leftover pasties can be frozen and reheated in the oven.
Equipment
- food processor
- rolling pin
- pasty press
Ingredients
Filling
- 1 lb sirloin tip, top round, or top sirloin trimmed; cut into 1/4” cubes
- 1 lb potatoes peeled; cut into 1/4” cubes
- 8 oz rutabaga cut into 1/4” cubes
- 1 cup yellow onion finely chopped
- 1/4 cup flour
- salt and pepper to taste
- unsalted butter diced into cubes
- 1 large egg beaten
- beef gravy for serving
Pasty Dough
- 3 1/2 cups flour
- 1 tsp salt
- 6 oz butter chilled; diced
- 4 oz lard chilled
- 2/3 cup ice water
Instructions
- Mix together the beef, potatoes, rutabaga, onion, flour, salt, and pepper in a bowl.
- Add the flour, salt, cold butter, and cold lard to a food processor. Pulse a few times until the mix looks like breadcrumbs. Slowly add in the ice water. Pulse until incorporated.
- Knead the dough on a floured surface. Cut into 4 equal pieces.
- Roll a dough portion to an 1/8” thick.
- Lay the rolled dough over the patty press. Scoop a cup’s worth of filling into the center. Add a tbsp of diced butter over the filling.
- Fold over and crimp. Alternatively, if you don’t have a pasty press, take a plate and place over the rolled out dough. Using a knife, cut around the plate to get a circular piece of dough. Scoop the filling and butter in the center. Carefully fold one side of the dough to the other and crimp with a fork.
- Lay the pasties on a baking sheet lined with parchment paper. Brush each pasty with the beaten egg wash.
- Bake in a preheated 350° oven for 40-50 minutes until golden brown.
- Ladle over a scoop of beef gravy for serving.
Norwegian Pork Patties
Norwegian Pork Patties
Pork patties, did you say?! Why, yes! While so simple to make, this is what you need in your life. There are no eggs or breadcrumbs in the patty mix; making them fairly dense, but still very moist and flavorful. These pork patties pair great with sauerkraut and pork-filled potato dumplings(yes…more pork). Pork is king…
Equipment
- cast iron skillet
Ingredients
- 1 lb ground pork
- 2 tsp potato flour or cornstarch
- 1 tsp salt
- 1 tsp ground ginger
- 1/2 tsp cracked black pepper
- 1/4 tsp nutmeg
- 6 tbsp whole milk
- vegetable oil for frying
Instructions
- Mix all of the ingredients together.
- Form into 8 equally sized patties.
- Add just enough cooking oil to coat a cast iron skillet over medium heat. Add in the patties.
- Cook for 5-6 minutes a side.
