Berry Galette Flaky Pastry Dough
Penne with Vodka Sauce Tandoori Marinade
Whipped Cream
Berry Galette
(c) The Weeknight Cook
Yields one 9-inch galette.
Flaky Pastry Dough
Blackberries, blueberries, or a mixture, 4 cups (1 lb/500 g)
Lemon juice, 2 tablespoons
Sugar, 1/4 cup (2 oz/60 g)
Flour, 3 tablespoons
Whipped cream, for serving (optional)
1 Roll out the dough
Preheat the oven to 425-degrees F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a 13-inch round. Transfer the dough to the prepared sheet.
2 Fill and bake the galette.
In a bowl, lightly toss the berries, lemon juice, sugar, and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, crimping to form loose pleats. Bake until the pastry is golden brown and the filling is bubbling, about 25 minutes. Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve warm. Top with whipped cream, if desired.
Flaky Pastry Dough
(c) The Weeknight Cook
Yields 3 dough disks.
Flour, 4 cups
Salt, 1 teaspoon
Unsalted butter, 1-1/2 cups plus 3 tablespoons, cold, cut into cubes
Ice water, 3/4 cup
1a Make the dough
In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the flour mixture and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.
1b Make the dough
In a large bowl, whisk the flour and salt together. Scatter the butter over the flour mixture, and using a pastry blender(a.k.a. pastry knife or pastry mixer), mix until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and continue to blend until the dough starts to come together.
2 Form the disks
Transfer to a lightly floured work surface, divide into 3 equal portions, and press each into a flat disk. Wrap each dough disk in plastic wrap and refrigerate for 30 minutes before using.
Storage Tip: Store the wrapped dough disks in the refrigerator for up to 3 days or in the freezer for up to 1 month. If freezing the disks, place the wrapped disks in heavy-duty resealable plastic bags. Thaw disks overnight in the refrigerator before using.
Penne with Vodka Sauce
(c) The Weeknight Cook
Yields 4 servings.
Unsalted butter, 4 tablespoons (1/2 stick, 2 oz/60 g)
Heavy (double) cream, 1 cup (8 fl oz/250 ml)
Tomato paste, 1/4 cup (2 oz/60g)
Vodka, 1/3 cup (3 fl oz/80 ml), plus 2 tablespoons
Fresh basil, 2 tablespoons slivered
Red pepper flakes, pinch
Salt
Penne or other tubular pasta, 1 lb (500 g)
Parmesan cheese, 1/2 cup (2 oz/60 g) freshly grated
1 Make the sauce
Bring a large pot of water to a boil. In a large frying pan over medium-low heat, melt the butter with the cream In a small bowl, stir the tomato paste with the vodka until smooth. Stir into the cream mixture. Add the basil, red pepper flakes, and 1 teaspoon salt. Cook until the alcohol evaporates slightly and the sauce is thick enough to coat the back of a spoon, about 5 minutes.
2 Cook the pasta
Meanwhile, add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about 1/2 cup (4 fl oz/125 ml) of the cooking water. Add the drained pasta to the sauce and warm over low heat to blend the flavors. Add the cheese and toss to combine. Add as uch of the cooking water as needed to achieve a nice sauce consistency and serve.
Cook's Tip: For a new version of classic vodka sauce, add a splash of brandy or Cognac to the 1/3 cup vodka, and substitute 2 tablespoons brandy or Cognac for the remaining 2 tablespoons of vodka.
Tandoori Marinade
(c) The 1997 Joy of Cooking
Yields 1-1/3 cup.
Great for chicken and other meats - the acidity of the yogurt tenderizes the exterior of the meat and can actually overtenderize if left for more than 4 hours.
Whisk together thoroughly:
1 cup yogurt
2 to 3 tablespoons vegetable oil
2 teaspoons finely minced garlic
2 teaspoons finely minced peeled fresh ginger
1 teaspon ground coriander
1 teaspoon ground cumin
1 teaspoon ground red pepper
1 teaspoon Garam Masala, or 1/4 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon salt
Use immediately.
Whipped Cream
(c) The Weeknight Cook
Yields 2 cups.
Heavy cream, 1 cup
Sugar, 2 tablespoons
Vanilla, 1 teaspoon
Combine all ingredients in large bowl and, using a hand-mixer, beat on medium-high speed until soft peaks form, about 2 minutes. Cover and refrigerate until read to serve or for up to 2 hours.
Laidlaw, Kim, ed., The Weeknight Cook. Oxmoor House, New York 2009.
Rombauer, Irma S. et al., Joy of Cooking. Simon & Schuster, New York 1997.
