Flour Power
Monday, July 27, 2009 at 12:00PM I've been eating absurdly well lately. Well out of my means-- oops. Last week I ate [roughly] 9 lbs of food at the annual green city market bbq. Between various events, and dropping three quarters on new cylinders for my passat, I've got to cut back.
;)
I kept every plate as a trophy at the bbq. Here is #50-- Rick Bayless' "Tacos al Pastor." Red Chile Marinated Grilled Pork served with Grilled Red Onions, Frontera's Three Chile Salsa in a homemade Corn Tortilla.The most inexpensive ingredient I can think of is flour. I don't really ever use it-- maybe go through a pound a year. It's in the pantry more because I don't think an enclosed space can be called as such without it than anything else.
The most common application of flour is in baked goods. I have no talent for baking, but have finally discovered a manageable dish-- the free form tart. Flour, salt, sugar, butter, water, and fruit of choice is all that is needed. Not bad.
The real reason why even I can handle this tart, is because not much measuring is required, if at all. Start with 5/4 cup of flour, then add big pinches of salt and sugar in a bowl. Mix in a diced stick of butter. Once everything is combined, slowly stream in ice cold water while mixing until the dough comes together. That's it. Try to use as little water as possible to keep the dough less sticky.
At this point, the dough should rest in the fridge for an hour. Emphasis on should. I'm a busy guy that doesn't get much rest. I don't see why my dough should get to when I don't.
Next, I prepare the fruit of choice. Mix a handful of fruit with a generous pinch of flour and sugar. Done.
Divide the dough equally into four parts, then roll out. I don't own a rolling pin, so I use my hands. Wouldn't be a hand made product otherwise, right? Put the fruit in the middle, and form the dough around the fruit. It doesn't have to be perfect. In my opinion, perfect pastries lack personality and character. To be extra fancy, you can brush egg wash on the dough before throwing it in a 400 Dg oven for half an hour. Top with ice cream and devour.
;)
Pluot Blackberry free form tart out of the oven and on the cooling rack.
My next flour dish is buns. I start by ripping a dough recipe out of the book, Asian Tapas. It's similar to the one above, but has baking powder and additional sugar. The key to the dish, is the improvised filling that I'll never be able to make exactly the same again.
I think irreplicable dishes are some of the most intimate, because they're something shared between a fixed set of people at one point in time, and that can never change. Those people can never untaste what was tasted, and no one else can ever be part of the original shared experience. That's pretty cool.
The filling consists of diced chicken thighs, habaneros, shredded carrot, cabbage, bamboo shoots, soy sauce, sesame oil, ginger, garlic, and probably something else. All good stuff. Once the filling is set, I roll the dough into a cylinder, and cut into pieces. These pieces are rolled out, filled, then pinched together at the top. Once every bun is assembled, place them on individual pieces of wax paper to act as a wrapper. Next, they steam in a bamboo steamer for 8-10 minutes. Serve with sauteed bok choy and devour.
;)
Steamed buns.
Reader Comments (8)
the best tarts, and so simple... mmm craving some again :] we are awesome.
You made those buns? How delish. I think I might try this...GREG
Mmmmm tarts...
Maybe I'm just illiterate but what's the fruit around the blackberry?
Seriously Greg if I can do it anyone can.
Aashay, the fruit around are pluots. A pluot is a hybrid of a plum and apricot. They're also called dino eggs because of their exterior's aesthetic.
yessssssssssss you finally admit they're dino eggs :D
haha! you said "steamed buns"
-- no wait! that is funny isn't it?
Dash- You have been quite the busy chef I see...yummy tart and dumplings on here!