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Article: Breakfast empanadas: real men will definitely eat quiche Lorraine, that eighties brunch favorite, when bundled in pockets of dough.(UPDATED CLASSIC)(Recipe)
- Article from:
- Country Living
- Article date:
- September 1, 2009
CopyrightCOPYRIGHT 2009 Hearst Communications, reprinted with permission of Hearst. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Makes 6 empanadas. Working time 30 min. Total time 1 hr. 35 min.
2 cups all-purpose flour
3/4teaspoon salt
11 tablespoons unsalted butter
1/4cup chopped yellow onion
3 eggs, plus 2 yolks
1/2cup plus 3 tablespoons heavy cream
1/4teaspoon freshly ground pepper
1/4teaspoon nutmeg
1 1/2 cups grated Gruyere cheese
6 slices thickly cut bacon, cooked and chopped
For dough, pulse flour, 1/2 teaspoon salt, and 10 tablespoons butter
in the bowl of a food processor fitted with a metal blade attachment
until mixture resembles coarse meal. Add 1/4 to 1/3 cup ice water in
a steady stream until dough forms. Remove and pat into a disc. ...
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... ... garlic cloves, minced 1 cup heavy cream 1 teaspoon salt 3 pounds baking potatoes ... brown. Add the cream and 1 teaspoon salt. Simmer 10 minutes and keep ... free half-and-half 1 teaspoon salt Freshly ground black pepper ...
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