Warm apple tart with dulce de leche sauce and fluer de sel

                         Warm apple tart with dulce de leche sauce and fluer de sel

      

     Topping:

                         1.1 ounces all-purpose flour (about 1/4 cup)

                         1/4 cup packed light brown sugar

                         2 tablespoons chilled butter, cut into small pieces

                         

      Crust:

                         5.6 ounces all-purpose flour (about 1 1/4 cups)

                         1/4 teaspoon salt

                         3 tablespoons chilled butter, cut into small pieces

                         2 tablespoons chilled vegetable shortening, cut into small pieces

                         3 tablespoons ice water

                         Cooking spray

                        

Filling:

                         1/4 cup granulated sugar

                         2 tablespoons cornstarch

                         4 cups thinly sliced peeled Granny Smith apple (about 1 1/4 pounds)

                         3 cups thinly sliced peeled Fuji apple (about 1 pound)

                         Caramel sauce:

                         1/2 cup fat-free caramel sundae syrup

                         1/8 teaspoon kosher salt

Dulce de leche sauce

Fleur De Sel

.     

.    1. To prepare the topping, weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour in a dry measuring cup; level with a knife. Combine flour, brown sugar, and 2 tablespoons butter in a food processor; pulse 10 times or until crumbly. Transfer topping to a bowl; cover and chill.

.    2. To prepare crust, weigh or lightly spoon 5.6 ounces (about 1 1/4 cups) flour in dry measuring cups; level with a knife. Combine flour and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add 3 tablespoons butter and shortening; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons water through food chute, processing just until combined (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough into an 11-inch circle. Freeze dough 5 minutes or until plastic wrap can be easily removed.

.    3. Preheat oven to 375°.

.    4. Discard top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Discard plastic wrap. Press dough into bottom and sides of pan. Fold edges under; flute.

5. To prepare filling, combine granulated sugar and cornstarch in a bowl; stir with a whisk. Add apples; toss to combine. Arrange apple mixture in crust, mounding slightly in the center. Bake at 375° for 25 minutes. Remove from oven; sprinkle evenly with topping. Bake at 375° for 25 additional minutes or until golden. Cool on a wire rack 20 minutes.

Serve a slice on a plate add one scoop of dulce de leche sauce and finish wth some fluer de sel!

Cedar plank salmon with jalapeño mustard

SERVINGS:6

.    Six 7-inch square cedar planks

.    1/2 cup of jalapeno mustard

.    1/4 cup mayonnaise

.    1 tablespoon dry mustard

.    1 tablespoon soy sauce

.    2 teaspoons honey

.    1/2 teaspoon finely grated lemon zest

.    Salt and freshly ground pepper

.    Eight 6- to 8-ounce salmon fillets, skinned

1.   Light a grill. Soak the cedar planks in water for 30 minutes. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.

2.           Meanwhile, in a small bowl, blend the jalapeno mustard with the mayonnaise, dry mustard, soy sauce, honey and lemon zest; season with salt and pepper. Season the salmon fillets with salt and pepper.

Drain the planks and pat dry. Set the salmon fillets on the planks, skinned side down. Spread the mustard glaze over the top and sides of each fillet. Arrange the planks on the hot grate above the drip pan and away from the coals. Cover and cook for 15 minutes or until the salmon is browned and just cooked through. Using a long metal spatula, transfer the salmon to plates and serve.

Beef empanada with smoked chimichurri

Beef empanada with smoked chimichurri 

Dough:

• 2 cups lard or vegetable shortening (about 3/4 pound)

• 2 cups water
• 1/3 cup kosher salt
• 5 1/2 cups all-purpose flour

Filling:

• 2 Idaho potatoes
• 3 tablespoons vegetable oil
• 2 pounds beef sirloin, cut into 1/2-inch dice
• Salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 3 small onions, thinly sliced
• 2 tablespoons mild chili powder, such as ancho
• 1 tablespoon crushed red pepper
• 1 teaspoon ground cumin
• 1/2 cup water
• 4 scallions, thinly sliced
• 1 cup black olives, such as Calamata, pitted and coarsely chopped (about 6 ounces)
• 3 hard-cooked eggs, chopped
• 5 ounces of smoked chimichurri

•

In a saucepan, combine the shortening, water and salt and simmer over moderately high heat until the shortening melts and the salt dissolves. Sift the flour into a large bowl, make a well in the center and pour in the shortening mixture. Stir until a dough forms; it will be soft and oily. Pat the dough into a 12-inch square, cover and refrigerate until firm, about 1 hour.

• In a saucepan, cover the potatoes with water and boil over moderately high heat until tender, about 20 minutes. Drain and let cool, then peel and cut into 1/2 -inch dice.

• In a large skillet, heat 1 tablespoon of the oil. Add one third of the sirloin and cook over high heat without stirring until well browned on the bottom, about 3 minutes. Stir and cook until browned all over, about 3 minutes longer. Season with salt and pepper and transfer to a plate. Repeat with the remaining meat, adding 1 more tablespoon of oil before browning the last batch.

• In the skillet, melt the butter in the remaining 1 tablespoon of oil. Add the onions and cook over low heat until softened, about 10 minutes. Add the chili powder, red pepper and cumin and cook over moderate heat, stirring, until fragrant, about 3 minutes. Add the water and simmer until slightly reduced, about 3 minutes. Stir in the scallions, browned sirloin and any accumulated juices. Transfer the filling to a bowl and let cool. Fold in the potatoes, olives, smoked chimichurri and eggs and season with salt and pepper.

• Preheat the oven to 500°. Cut the dough in half and then cut each half into 9 equal pieces. Shape each piece into a ball. On a lightly floured surface, roll each ball out to a 7-inch round. Moisten the outer edge of 1 round. Scoop a rounded 1/3 cup of filling on one half of the round and fold the other side over the filling. Press the edge down firmly, then fold it over onto itself at 1/2 -inch intervals to seal. Transfer the empanada to a baking sheet. Repeat with the remaining dough and filling; arrange the empanadas on 2 or 3 baking sheets.
Bake the empanadas for about 25 minutes, or until browned. Serve hot or at room temperature, with hot sauce.

Churros with dulce de leche sauce

                                               

                                     Churros with dulce de leche sauce

For the churros:

90g caster sugar

 

1 tablespoon ground cinnamon
125g plain flour
125g self-raising flour
a good pinch of sea salt
2 tablespoons olive oil

1 litre sunflower oil for frying

For the sauce:

200g of dulce de leche

300ml double cream 

METHOD

Serves: makes 16 long sticks

• Mix the sugar and cinnamon together and set aside.

• Make the dulce de leche sauce. Put the dulce de leche in a heavy bottomed saucepan with the cream and heat over a low heat, stirring continuously, to blend both ingredients into a rich silky and smooth sauce being careful not to let it burn. 

• Sift the flours with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.

• In a separate bowl, mix the olive oil and 450ml boiling water together, and pour into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch. Let it rest for 10 minutes.

• Fill a large, heavy bottomed saucepan with the sunflower oil - it should be about one-third full. Heat the oil to 170C or until a small piece of bread browns in less than 30 seconds.

Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors into the length you want. Be careful not to cook more than three at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar. Reheat the dulce de lechesauce and pour into little cups for dipping with the churros.

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