December 19, 2012 |
To keep the dough even while rolling out your pie crusts and cut cookies, work the rolling pin in the center of the dough and don't roll all the way to the edges. You'll have greater control over the thickness of the dough if you keep the pin toward the center of the dough -- the closer you get to the rim, the more likely you are to roll the pin off the edges, flattening them and making the dough uneven. Rotate the dough a quarter-turn each time you roll to make sure the thickness remains even.
November 29, 2012 |
Vice President Joe Biden appeared at the grand opening of Washington, D.C.'s first Costco Thursday morning, meeting with co-founder Jim Sinegal and CEO Craig Jelinek and most importantly, searching for pies. Biden, who re-activated his Costco membership yesterday, declared “I'm looking for pies” as soon as he got a cart, perusing the bakery's offerings while shoppers gathered around him. Biden, who also gathered a number of children's books intended for a charity in Delaware, resisted attempts by employees to bring him into the tire department, saying “Hey man, I don't need tires.
November 17, 2012
Total time: 1½ hours, plus cooling time for the pies Servings: 12 Note: To rehydrate the raisins, place them in a small saucepan and cover with rum, another liqueur or juice, and warm over gentle heat until the raisins are softened and plump. Remove from heat and drain before using. 4 tablespoons (½ stick) butter 6 large tart apples, such as Granny Smith, peeled, cored and cut into ½-inch pieces 3 tablespoons dark brown sugar 3/4 teaspoon ground cinnamon Scant ½ teaspoon salt 1/2 cup raisins, rehydrated in rum, another liqueur or juice 12 unbaked mini pie crusts, with 12 unbaked top crusts Prepared egg wash (1 egg beaten with 1 tablespoon water)
November 10, 2012 |
Though old-school places like the Apple Pan and Pie & Burger have never wavered in their affection for pie, the old-fashioned American dessert has been missing in action at most restaurants and pastry shops for years, except at Thanksgiving. You'd see French-style tarts and, very occasionally, coy individual pies in eccentric flavors. But a slice of honest pie? Very rare, indeed. Fortunately, pie is making a comeback. It could have something to do with KCRW-FM's "Good Food" host Evan Kleiman's affection for pie, her annual pie baking contest and her app "Easy as Pie" for iPhone and iPad.
October 20, 2012
Total time: 1 hour, 20 minutes, plus chilling time for the filling and pies Servings: 12 1/2 cup raisins 1 cup rum, brandy or water 1/4 cup (½ stick) butter 4 large tart apples, such as Granny Smith, peeled, cored and diced into ¼-inch pieces 2 tablespoons dark brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 cup toasted pecan pieces Prepared pie dough for 2 single crust (9- to 10-inch)
September 18, 2012 |
So.... which apples are best for eating, and which ones are best for cooking and baking? Click here for 52 apple recipes from the L.A. Times Test Kitchen! Food editor Russ Parsons explored the often perplexing apple question in a column he did on heirloom apples just a few autumns ago: The world of apples is supposedly divided cleanly in two: cookers and eaters. But does that mean you can't eat a cooker? Or cook an eater? And what makes a "cooking" apple anyway?