Monday, April 17, 2006

Delicious Rosemary Bread

1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 tablespoons butter, softened
2 tablespoons rosemary
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg, beaten (optional)

Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.

Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

Preheat oven to 375 degrees F (190 degrees C).

Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Tuesday, April 04, 2006

Mirabelle’s Ginger Tart

For dough
1 1/3 cups all purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
5 tablespoons cold water

For filling
1 1/2 cups packed golden brown sugar
1/4 cup (1/2 stick) unsalted butter

1 Tbsp all purpose flour
3 tablespoons whipping cream
2 tablespoons grated peeled fresh ginger
1 1/2 cups sliced almonds
4 large egg yolks

Make dough:
Combine first 3 ingredients in processor. Add butter, cut in using on/off turns until mixture resembles coarse meal. Add water; blend just until moist clumps form. Knead dough gently until smooth. Cover; chill 20 minutes.

Roll out dough on floured surface to 13-inch round. Fit into 9-inch-diameter tart pan with removable bottom. Trim edges. Chill until firm, about 30 minutes.

Preheat oven to 375°F. Line dough with foil. Fill with pie weights or dried beans. Bake until crust sets, about 15 minutes. Remove weights and foil. Bake crust until pale golden, about 20 minutes longer. Transfer to rack and cool. Reduce oven temperature to 300°F.

Make filling:
Combine first 5 ingredients in heavy large skillet. Stir over low heat until sugar dissolves, about 10 minutes. Remove from heat; stir in nuts.
Cool slightly. Add yolks and stir.

Pour filling into crust. Bake until filling looks dry and crusty and center is softly set, about 30 minutes. Increase oven temperature to 325°F. Continue baking until center is set, about 15 minutes longer. Transfer to rack; cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Serve with whipped cream.

Makes 12 servings.
Bon App├ętit
Restaurant; Mirabelle,
Long Island NY.
November 1992