So, I'm not much of a baker. That's how I usually start a post when
I've baked something. Pie crust is my nemesis and I've made very few
successfully.

I have a lot of peaches from the Farmer's Market so I decided I'd make
a crostada.
I started the pastry using flour, sugar and salt.
http://i26.tinypic.com/20qyh3s.jpg

Cream with the butter
http://i32.tinypic.com/10prqle.jpg
http://i29.tinypic.com/2zoj914.jpg

Mix an egg yolk with creme fraiche,
http://i30.tinypic.com/2n9mjo1.jpg

and add to the flour, butter mixture.
http://i25.tinypic.com/34tdeev.jpg

Mix until barely combined. Form into a disk and chill.
http://i30.tinypic.com/mtumuq.jpg

While the dough is chilling peel the peaches by dunking into hot
boiling water for a few minutes. Have a bowl of ice water ready to
dunk them into.
http://i29.tinypic.com/2ij0oqd.jpg

The peaches are ready to peel right away.
http://i29.tinypic.com/11sf0j6.jpg

Holding the whole peach I slice it lengthwise all the way around,
slicing down to the pit.
http://i29.tinypic.com/2zgi2i8.jpg

Just a little squeeze and you have perfect slices jump into the bowl.
http://i29.tinypic.com/v2xwme.jpg

The recipe is for an apple crostada, but I was using peaches so I used
star anise and some vanilla instead of the cinnamon called for in the
recipe.
http://i29.tinypic.com/akttzq.jpg

Rolled out the dough.
http://i28.tinypic.com/11k818g.jpg

Put on the peaches and folded the edges of the dough over them.
http://i32.tinypic.com/bew07.jpg

Smeared some butter on the dough, brushed it with cream and sprinkled
it with some sugar.
http://i27.tinypic.com/2aaadqe.jpg

Hot out of the oven. Too stinkin' good.
http://i32.tinypic.com/5e8zly.jpg

Plated macro.
http://i32.tinypic.com/sv2rtg.jpg

Here's the recipe I used except for the changes noted above.

@@@@@ Now You're Cooking! Export Format

Apple Crostada

desserts

10 tablespoons butter, cut up
2 cups flour
1/2 teaspoon salt
1/2 cup plus 4 tablespoons sugar
1 egg yolk
1/2 cup creme fraiche
4 to 5 granny smith apples, peeled and cored and sliced into eights
1 teaspoon cinnamon
2 tablespoons cream

In a mixer with the paddle attachment, mix 8 tablespoons of the
butter, flour, salt, and 2 tablespoons of the sugar until sandy. In a
separate bowl, blend the egg yolk and the creme fraiche. Add the
blended egg yolk and creme fraiche to the flour mixture and mix until
barely combined.
Form into a disk and chill. Meanwhile toss the sliced apples with 1/2
cup of the sugar and cinnamon.
Roll out the dough to a 1/8-inch thickness on a floured surface and
cut out 8-inch disks or 1 large round disk and place on a parchment
lined sheet pan. Place the apples in the center of the dough, leaving
a 2-inch flap of dough around the edge. Fold over the flap onto the
apples, forming a rustic, uneven rim around the crostada. (The apples
should NOT be completely covered with the dough.) Dot with the
remaining 2 tablespoons of butter. Brush the edge with the cream and
sprinkle with the remaining 2 tablespoons of sugar.
Bake in a preheated oven 350 for 25 to 35 minutes, until light golden
brown and apples are tender. Let cool.

Preparation Time: 1:00


** Exported from Now You're Cooking! v5.84 **

Sorry I didn't get who's recipe this is.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/09

On Aug 16, 10:08*pm, koko > wrote:
> So, I'm not much of a baker. That's how I usually start a post when
> I've baked something. Pie crust is my nemesis and I've made very few
> successfully.
>
> I have a lot of peaches from the Farmer's Market so I decided I'd make
> a crostada.
> I started the pastry using flour, sugar and salt.http://i26.tinypic.com/20qyh3s.jpg
>
> Cream with the butterhttp://i32.tinypic.com/10prqle.jpghttp://i29.tinypic..com/2zoj914.jpg
>
> Mix an egg yolk with creme fraiche,http://i30.tinypic.com/2n9mjo1.jpg
>
> and add to the flour, butter mixture.http://i25.tinypic.com/34tdeev.jpg
>
> Mix until barely combined. Form into a disk and chill.http://i30.tinypic.com/mtumuq.jpg
>
> While the dough is chilling peel the peaches by dunking into hot
> boiling water for a few minutes. Have a bowl of ice water ready to
> dunk them into.http://i29.tinypic.com/2ij0oqd.jpg
>
> The peaches are ready to peel right away.http://i29.tinypic.com/11sf0j6.jpg
>
> Holding the whole peach I slice it lengthwise all the way around,
> slicing down to the pit.http://i29.tinypic.com/2zgi2i8.jpg
>
> Just a little squeeze and you have perfect slices jump into the bowl.http://i29.tinypic.com/v2xwme.jpg
>
> The recipe is for an apple crostada, but I was using peaches so I used
> star anise and some vanilla instead of the cinnamon called for in the
> recipe.http://i29.tinypic.com/akttzq.jpg
>
> Rolled out the dough.http://i28.tinypic.com/11k818g.jpg
>
> Put on the peaches and folded the edges of the dough over them.http://i32..tinypic.com/bew07.jpg
>
> Smeared some butter on the dough, brushed it with cream and sprinkled
> it with some sugar.http://i27.tinypic.com/2aaadqe.jpg
>
> Hot out of the oven. Too stinkin' good.http://i32.tinypic.com/5e8zly.jpg
>
> Plated macro.http://i32.tinypic.com/sv2rtg.jpg
>
> Here's the recipe I used except for the changes noted above.
>
> @@@@@ Now You're Cooking! Export Format
>
> Apple Crostada
>
> desserts
>
> 10 tablespoons butter, cut up
> 2 cups flour
> 1/2 teaspoon salt
> 1/2 cup plus 4 tablespoons sugar
> 1 egg yolk
> 1/2 cup creme fraiche
> 4 to 5 granny smith apples, peeled and cored and sliced into eights
> 1 teaspoon cinnamon
> 2 tablespoons cream
>
> In a mixer with the paddle attachment, mix 8 tablespoons of the
> butter, flour, salt, and 2 tablespoons of the sugar until sandy. In a
> separate bowl, blend the egg yolk and the creme fraiche. Add the
> blended egg yolk and creme fraiche to the flour mixture and mix until
> barely combined.
> Form into a disk and chill. Meanwhile toss the sliced apples with 1/2
> cup of the sugar and cinnamon.
> Roll out the dough to a 1/8-inch thickness on a floured surface and
> cut out 8-inch disks or 1 large round disk and place on a parchment
> lined sheet pan. Place the apples in the center of the dough, leaving
> a 2-inch flap of dough around the edge. Fold over the flap onto the
> apples, forming a rustic, uneven rim around the crostada. (The apples
> should NOT be completely covered with the dough.) Dot with the
> remaining 2 tablespoons of butter. Brush the edge with the cream and
> sprinkle with the remaining 2 tablespoons of sugar.
> Bake in a preheated oven 350 for 25 to 35 minutes, until light golden
> brown and apples are tender. Let cool.
>
> Preparation Time: *1:00
>
> ** Exported from Now You're Cooking! v5.84 **
>
> Sorry I didn't get who's recipe this is.
>
> koko
> --
>
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 08/09

Yum! The right time of year to do a peach dessert. Did you have it
warm with ice cream?

Crostadas are easier for people not at ease with making crusts - it's
more forgiving and doesn't have to be as exact, IMHO.

Kris

koko wrote:
>
> So, I'm not much of a baker. That's how I usually start a post when
> I've baked something. Pie crust is my nemesis and I've made very few
> successfully.
>
> I have a lot of peaches from the Farmer's Market so I decided I'd make
> a crostada.
> I started the pastry using flour, sugar and salt.
> http://i26.tinypic.com/20qyh3s.jpg
>
> Cream with the butter
> http://i32.tinypic.com/10prqle.jpg
> http://i29.tinypic.com/2zoj914.jpg
>
> Mix an egg yolk with creme fraiche,
> http://i30.tinypic.com/2n9mjo1.jpg
>
> and add to the flour, butter mixture.
> http://i25.tinypic.com/34tdeev.jpg
>
> Mix until barely combined. Form into a disk and chill.
> http://i30.tinypic.com/mtumuq.jpg
>
> While the dough is chilling peel the peaches by dunking into hot
> boiling water for a few minutes. Have a bowl of ice water ready to
> dunk them into.
> http://i29.tinypic.com/2ij0oqd.jpg
>
> The peaches are ready to peel right away.
> http://i29.tinypic.com/11sf0j6.jpg
>
> Holding the whole peach I slice it lengthwise all the way around,
> slicing down to the pit.
> http://i29.tinypic.com/2zgi2i8.jpg
>
> Just a little squeeze and you have perfect slices jump into the bowl.
> http://i29.tinypic.com/v2xwme.jpg
>
> The recipe is for an apple crostada, but I was using peaches so I used
> star anise and some vanilla instead of the cinnamon called for in the
> recipe.
> http://i29.tinypic.com/akttzq.jpg
>
> Rolled out the dough.
> http://i28.tinypic.com/11k818g.jpg
>
> Put on the peaches and folded the edges of the dough over them.
> http://i32.tinypic.com/bew07.jpg
>
> Smeared some butter on the dough, brushed it with cream and sprinkled
> it with some sugar.
> http://i27.tinypic.com/2aaadqe.jpg
>
> Hot out of the oven. Too stinkin' good.
> http://i32.tinypic.com/5e8zly.jpg
>
> Plated macro.
> http://i32.tinypic.com/sv2rtg.jpg
>
> Here's the recipe I used except for the changes noted above.
>
> @@@@@ Now You're Cooking! Export Format
>
> Apple Crostada
>
> desserts
>
> 10 tablespoons butter, cut up
> 2 cups flour
> 1/2 teaspoon salt
> 1/2 cup plus 4 tablespoons sugar
> 1 egg yolk
> 1/2 cup creme fraiche
> 4 to 5 granny smith apples, peeled and cored and sliced into eights
> 1 teaspoon cinnamon
> 2 tablespoons cream
>
> In a mixer with the paddle attachment, mix 8 tablespoons of the
> butter, flour, salt, and 2 tablespoons of the sugar until sandy. In a
> separate bowl, blend the egg yolk and the creme fraiche. Add the
> blended egg yolk and creme fraiche to the flour mixture and mix until
> barely combined.
> Form into a disk and chill. Meanwhile toss the sliced apples with 1/2
> cup of the sugar and cinnamon.
> Roll out the dough to a 1/8-inch thickness on a floured surface and
> cut out 8-inch disks or 1 large round disk and place on a parchment
> lined sheet pan. Place the apples in the center of the dough, leaving
> a 2-inch flap of dough around the edge. Fold over the flap onto the
> apples, forming a rustic, uneven rim around the crostada. (The apples
> should NOT be completely covered with the dough.) Dot with the
> remaining 2 tablespoons of butter. Brush the edge with the cream and
> sprinkle with the remaining 2 tablespoons of sugar.
> Bake in a preheated oven 350 for 25 to 35 minutes, until light golden
> brown and apples are tender. Let cool.
>
> Preparation Time: 1:00
>
> ** Exported from Now You're Cooking! v5.84 **
>
> Sorry I didn't get who's recipe this is.
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 08/09

Whatever your current 'calling' - I believe you've missed your true one
-- culinary artist/photograper!!!! (as I've mentioned before, I
believe?)!!! Koko - you're an inspiration -- thanks so much for sharing
your works of culinary art.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Sun, 16 Aug 2009 19:16:19 -0700 (PDT), Kris >
wrote:

>On Aug 16, 10:08*pm, koko > wrote:
>> So, I'm not much of a baker. That's how I usually start a post when
>> I've baked something. Pie crust is my nemesis and I've made very few
>> successfully.
>>
>> I have a lot of peaches from the Farmer's Market so I decided I'd make
>> a crostada.

snippage

>Yum! The right time of year to do a peach dessert. Did you have it
>warm with ice cream?

Warm yes, ice cream no.
>
>Crostadas are easier for people not at ease with making crusts - it's
>more forgiving and doesn't have to be as exact, IMHO.
>
>Kris

I think I'll stick with crostadas much easier for me than pies.


koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/09

On Sun, 16 Aug 2009 22:35:50 -0500, Sky >
wrote:

>koko wrote:
>>
>> So, I'm not much of a baker. That's how I usually start a post when
>> I've baked something. Pie crust is my nemesis and I've made very few
>> successfully.
snippage
>
>Whatever your current 'calling' - I believe you've missed your true one
>-- culinary artist/photograper!!!! (as I've mentioned before, I
>believe?)!!! Koko - you're an inspiration -- thanks so much for sharing
>your works of culinary art.
>
>Sky

Thank you so much Sky, I appreciate your compliments.
I have a lot of fun doing it and I'm happy that you enjoy it.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/09

On Sun, 16 Aug 2009 19:08:58 -0700, koko > wrote:

>Put on the peaches and folded the edges of the dough over them.
>http://i32.tinypic.com/bew07.jpg
>
>Smeared some butter on the dough, brushed it with cream and sprinkled
>it with some sugar.
>http://i27.tinypic.com/2aaadqe.jpg
>
>Hot out of the oven. Too stinkin' good.
>http://i32.tinypic.com/5e8zly.jpg

Peach pie! Why didn't you just say so?



--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 16 Aug 2009 20:56:13 -0700, koko > wrote:

>I think I'll stick with crostadas much easier for me than pies.

They are also known as "galette" and I prefer them too. *Very* easy
to make!

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
koko > wrote:

> So, I'm not much of a baker. That's how I usually start a post when
> I've baked something. Pie crust is my nemesis and I've made very few
> successfully.

Do you ever use that pie plate?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
And check this, too:
http://abcnews.go.com/Business/story?id=8279841&page=1

On Sun, 16 Aug 2009 22:38:41 -0700, sf > wrote:

>On Sun, 16 Aug 2009 19:08:58 -0700, koko > wrote:
>
>>Put on the peaches and folded the edges of the dough over them.
>>http://i32.tinypic.com/bew07.jpg
>>
>>Smeared some butter on the dough, brushed it with cream and sprinkled
>>it with some sugar.
>>http://i27.tinypic.com/2aaadqe.jpg
>>
>>Hot out of the oven. Too stinkin' good.
>>http://i32.tinypic.com/5e8zly.jpg
>
>Peach pie! Why didn't you just say so?
>
>

Lol. I guess I thought Crostada sounded more sophisticated or...that's
what the name of the recipe is. Take your choice. ;-)

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/09

On Mon, 17 Aug 2009 07:40:38 -0500, Melba's Jammin'
> wrote:

>In article >,
> koko > wrote:
>
>> So, I'm not much of a baker. That's how I usually start a post when
>> I've baked something. Pie crust is my nemesis and I've made very few
>> successfully.
>
>Do you ever use that pie plate?

Oh heck yes. I use it for more than just pies. It's great for the egg
mix for french toast, to hold the flour for dredging fish or whatever,
for quiche (crustless of course) I've even threatened Stan with it a
time or two. I love it and use it often, ergo, I think of you often.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/09

In article >,
koko > wrote:

> On Mon, 17 Aug 2009 07:40:38 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > koko > wrote:
> >
> >> So, I'm not much of a baker. That's how I usually start a post when
> >> I've baked something. Pie crust is my nemesis and I've made very few
> >> successfully.
> >
> >Do you ever use that pie plate?
>
> Oh heck yes. I use it for more than just pies. It's great for the egg
> mix for french toast, to hold the flour for dredging fish or whatever,
> for quiche (crustless of course) I've even threatened Stan with it a
> time or two. I love it and use it often, ergo, I think of you often.

Whew! I use my plates for stuff like that, too.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
And check this, too:
http://abcnews.go.com/Business/story?id=8279841&page=1

On Mon, 17 Aug 2009 16:54:49 -0700, koko > wrote:

>Lol. I guess I thought Crostada sounded more sophisticated or...that's
>what the name of the recipe is. Take your choice. ;-)

LOL! OK. Googling.... I see crostata is Italian terminology for
galette. In any case, I love your method. I call it "flopped over"
and it's my go to way to make a fruit pie.

FYI - for those who complain about soggy crusts... consider trying it
sometime. You'll be glad you did! Make your regular pie crust, but
roll it out in one big piece. Put your filling in the middle of the
dough and flop the edges over it. Bake - and enjoy the fruits of your
labor.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 17 Aug 2009 16:54:49 -0700, koko > fired up
random neurons and synapses to opine:

>On Sun, 16 Aug 2009 22:38:41 -0700, sf > wrote:

>>Peach pie! Why didn't you just say so?
>>
>>
>
>Lol. I guess I thought Crostada sounded more sophisticated or...that's
>what the name of the recipe is. Take your choice. ;-)

My croustade started out as an apple pie-ish, but through the magic of
phyllo dough, voila:

@@@@@ Now You're Cooking! Export Format

Apple And Calvados Croustade

desserts

1 stick plus 2 tablespoons butter; divided
4 black arkansas or rome apples; peeled, cored, 1/3 slice
1 moist, plump vanilla bean
1/4 cup sugar
1/3 cup calvados
24 sheets phyllo dough
1/2 cup powdered sugar (or more, as needed)
1/3 cup sliced almonds; divided

The recipe is traditional from Gascony, hence the Armagnac, but
Calvados, the apple brandy from Normandy, is also wonderful. Feel free
to use the traditional Armagnac, if you prefer. Be sure to use a
large enough skillet (13 inches is perfect) so the apples caramelize
properly.

1. Melt 4 tablespoons (one-half stick) of butter in a large skillet
over medium heat. Place the apple slices in a bowl (apples sliced in
thirds seem a bit much). Cut the vanilla bean lengthwise in half and,
using the tip of a small knife, scrape the seeds over the apples and
drop the pod on top. When the butter is foamy, add the apples with
the vanilla and the sugar and cook, stirring very gently but
frequently, until the apples are lightly caramelized and soft, about
15 to 20 minutes. Add the Calvados and, using a long match and
standing well back, set it aflame*. When the flames subside, turn the
apples over in the Calvados; when the flames have died out and the
Calvados has reduced to a glaze, transfer the apples to a bowl and
allow them to cool to room temperature.

2. Center a rack in the oven and heat it to 350° F. Place a
10-inch tart ring on a baking sheet lined with a silicon mat or
parchment. Lightly grease the pan.* Melt the remaining 6 tablespoons
butter and set it aside. Unfold the phyllo dough on your work surface
and cover it with a damp towel.

3. Remove the top sheet of phyllo (re-cover the remaining sheets),
brush it lightly with butter, and dust it with powdered sugar shaken
from a fine-mesh strainer. Gently and loosely crumple the dough into
a circle and lay it into the pastry ring. Sprinkle it with about
one-fifth of the almonds. Repeat this procedure three more times,
until you have four buttered, sugared and almond-sprinkled sheets of
filo layered in the ring. Do not press them together -- let them keep
some height.

4. Spoon the apples into the center of the croustade, leaving a
1-inch border bare. Working as you did before, butter, sugar and
crumple a sheet of phyllo, fitting it over the apples. Sprinkle this
layer with the remaining almonds, and cover this with another crumpled
sheet of buttered and sugared filo. Do a little styling and draping;
arrange the phyllo so it looks good.

5. Slide the croustade into the oven and bake for about 10 to 12
minutes, watching the top of the tart carefully to make certain it
doesn't brown too much. The top should be just lightly browned.
Remove the croustade from the oven.

6. Increase the oven temperature to 400° F. Butter and sugar another
sheet of filo, loosely crumple it and place it on the last layer to
make a light, airy crown. Bake the tart for 5 to 10 minutes, or until
lightly browned, then remove it from the oven again.

7. Butter the last sheet of filo and, once again, crumple it to make
a crown. Place it on top of the croustade and dust it heavily with
the remaining powdered sugar. Return the tart to the oven and bake
until the top layer caramelizes evenly, about 5 to 10 minutes. Check
the progress of the sugar frequently because it can go from brown to
burned in a flash. Pull the croustade from the oven as soon as the top
is a golden caramel color and allow it to cool for 5 to 10 minutes.

8. To serve, lift off the tart ring and, using two large, wide metal
spatulas, transfer the croustade to a serving plate. (Croustades
traditionally are served using long scissors, never knives.) Serve the
tart warm or at room temperature the day it is made, with crème
fraîche, whipped cream (or even better, crème fraîche lightened with
whipped cream) or vanilla ice cream.

* Nancy Dooley reports: you need 3 sheets of phyllo for each layer of
crust (the original recipe called for 8 sheets of phyllo dough); 6
apples (original recipe) are too many, 4 would have been enough, but
the left over cooked apples were killer on vanilla ice cream; the
sugar and apples make too much juice for the brandy to ignite, but it
cooks down to a nice, thick glaze, so fughedaboutit. She also used an
angel-food cake pan and was glad she greased it. I absolutely concur
with everything but the angel-food cake pan, but YMMV.

Contributor: LA Times

Yield: 8 servings

Preparation Time: 75 mm


** Exported from Now You're Cooking! v5.83 **

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"