La cuisine d’une pêcheuse californienne is a recipe book for our family and others
Preparation:
Thinly
slice cucumber and place in a colander.
Sprinkle with salt and let set 30 minutes. Pat and press dry.
Combine
sour cream, dill, sugar and vinegar. Add
cucumbers. Add black pepper to
taste. Chill well.
Preparation:
Grate 2
tablespoons butter on large holes of box grater and place in freezer. Cut remaining 8 tablespoons of butter into 1/2-inch
cubes.
Pulse 3/4 cup flour, sugar, and salt in food processor, 2 pulses. Add cubed butter and process until a homogeneous paste forms, about 30 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add the remaining 1/2 cup flour and pulse until mixture is broken into pieces no larger than 1 inch, 4 to 5 pulses. Transfer mixture to medium bowl.
Add grated butter and toss until butter pieces are separated and coated with flour. Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. If too dry, add the remaining ice water. If moist, wrap dough in plastic wrap and form a 5-inch disk. Chill dough for at least 2 hours and up to 2 days.
Wrapped dough can be frozen up to one month. If frozen, let dough thaw completely on counter before rolling out.
Heat oven to 350 degrees. Roll dough out to a 12-inch circle between pieces of plastic wrap. If dough gets too warm, refrigerate before placing in pie pan. Ease dough into pie pan leaving a one-inch edge, pressing down into the bottom. Trim overhang to 1/2 inch beyond lip of pan. Tuck edge under and crimp the edges using your fingers. Refrigerate until firm, about 30 minutes. Line chilled pie shell with parchment paper or foil and fill with pie weights. Bake for 25 to 30 minutes. Remove parchment and pie weights. Continue to bake another 10 to 15 minutes until crust is golden brown and crisp. If edges start to burn, cover with foil. If dough begins to puff, pierce gently with tip of paring knife. Cool crust completely in pie plate on wire rack, about 30 minutes.
History:
Recipe comes from Cooks
Illustrated.
Preparation:
Put shrimp
in medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to
combine and let sit for 5 minutes. Drain
and rinse the shrimp and place on paper towel-lined plate. Pat dry.
Combine chicken stock, wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
Heat wok
over high heat for 2 minutes. Add oil to
wok and swirl to coat. Carefully add the
shrimp in a single layer. Allow to cook
for 2 minutes, using a spatula to stir-fry them. Add garlic, ginger and whites of onion and
stir-fry for 1 minute. Add sugar snap
peas, broccoli and red bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and greens of
onion and cook until the sauce has thickened.
Transfer stir-fry to a dish and serve with white rice.
Variation:
Eliminate the shrimp and just make stir fried vegetables.
