Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma

To bake fast consider "The Modern Baker" cookbook

Master Baker Nick Malgieri has authored “The Modern Baker”, a bold and inspiring collection of 150 classic and contemporary recipes full of time-saving techniques. Published by DK Publishing, the New York Times said, “Cooks eager to stretch their skills will find Mr. Malgieri an inspiring coach.” I echo that and more!

This is a book after my heart! It contains well documented versions of my favorite recipes and manner of baking, so many short-cuts, explanations, and photographs that cause one to salivate…well I can do no more than recommend it to you with the highest praise.

Now the question, perhaps for me only, is how have I NOT known of Nick Malgieri. He seems to mirror my longevity in the culinary world, is the author of eight cookbooks and has cooked with the best.I lament not at all. I rejoice in finding him and his book!

And, please TRUST me. Although the recipes “seem” long, it is only because Nick as Julia Child did, wants you to have ALL of the information, techniques and well-defined directions for success.

Enjoy!!!! JB

This dough is perfect for appetizer recipes. It’s as close to failure-proof as any you could ever find.

Double Crust Olive Oil Dough

3 cups all-purpose flour

1 tsp. sugar

1 tsp salt

1 tsp. baking powder

½ cup olive oil

3 large eggs

2 egg yolks

1. Combine flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse several times.

2. Add the oil, eggs, and egg yolks. Pulse repeatedly until the dough forms a shaggy ball. Don’t overmix or the oil might separate from the dough and make it impossible to handle later on.

3. Invert the food processor bowl over a floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the work surface. Press the dough into two disks, roughly ½-inch thick.

Storage: Wrap in plastic wrap and refrigerate until needed. This dough can chill for several days.

Accolades and compliments await when you serve this fantastic tart….it’s the stuff you’d pay dearly for in a fine pastry or gourmet foods store.

Roasted Pepper and Goat Cheese Tart

Roasted Peppers:

4 medium red peppers, about 2 lb.

Salt

2 tbsp. olive oil

1 clove garlic, peeled and thinly sliced

Crust and Filling:

One Recipe Double Crust Olive Oil Dough

10 oz. (250 gm) mild goat cheese such as Montrachet, crumbled

6 large eggs

Salt and freshly ground black pepper

¼ cup chopped flat leaf (Italian) parsley

1. Place an over rack about 6 inches from the heating element and preheat broiler. Place the peppers on a foiled-lined jelly roll pan (pan 10 x 15 inches or commercial “half-sheet” pan 12 x 18 inches). Slide the peppers under the broiler. Let the skins of the peppers char on one side, then use tongs to turn each pepper 90 degrees. Repeat until the peppers are evenly charred on all sides and have collapsed.*

2. Transfer the peppers to a bowl and cover it with plastic wrap. The peppers will steam as they begin to cool and the skins will loosen on their own. When the peppers are cool enough to handle, place them in a colander and stem, peel and seed them. The peppers will pretty much separate into smaller pieces as you peel them. Place the clean peppers back in the bowl and continue until all the peppers have been cleaned and seeded. (Do not peel the peppers under running water or much of their flavor will be lost.)

4. Place a large of peppers in a shallow bowl. Sprinkle with a pinch or two of salt and drizzle n a very little olive oil. Scatter a few of the garlic slices over the peppers. Repeat until you have layered all the peppers with the seasonings. Cover the bowl and refrigerate up to 3 days. If you make the pepper more than a day before baking the tart, remove the garlic no more than 24 hours after adding it.

5. When you are ready to bake the tart, set a rack in the lowest level of the oven and preheat to 375 degrees.

6. Roll prepared Olive Oil Dough on floured surface to a 12-inch circle. Fold dough in half and slide both hands, palms up, under it. Transfer dough to the pan, lining up the fold with the diameter of the pan (across the pan). With uncovered pan closest to you, slide both hands underneath the dough and unfold toward you. Press the dough flat against the bottom of the pan and use your fingertips to gently push into the angle formed by the bottom and side of the pan. Press dough into the side of the pan. Using rolling pin, roll over top of tart pan to trim excess dough. Pressing with thumb inside the pan and forefinger on the rim, press in and down at the same time to make the top edge of the crust straight and even.

7. Sprinkle the tart with half the cover. Cover the cheese with a layer of the prepared peppers, overlapping slightly. Repeat with remaining cheese and remaining peppers, ending with peppers on top.

8. Whisk eggs with salt, pepper and parsley and pour mixture into the crust.

9. Bake the tart until the filling is set and well colored and the crust is baked through, about 30 minutes. Cool tart on a rack. Cut into wedges to serve.

Storage: wrap and refrigerate leftovers and bring to room temperature prior to serving. Makes 8 generous servings

• Or, use outdoor grill set on medium (or charcoal burned to uniform white ash) to char peppers.

 

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