Pie Crust from William and Sonoma

Found here.

Ingredients:

• 1 1/4 cups unbleached all-purpose flour
• 1 Tbs. sugar
• 1/4 tsp. salt
• 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
• 3 Tbs. very cold water

Directions:

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.

Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.

Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.

Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).

Cheddar-Bacon Biscuits from Williams Sonoma

Found here

Enriched with diced bacon plus two kinds of cheeses, these savory biscuits are baked in a fry pan that’s brushed with a bit of bacon fat to further enhance the flavor.

Ingredients:

• 6 oz. bacon, diced
• 2 cups all-purpose flour
• 1 Tbs. baking powder
• 1 tsp. kosher salt
• 2 tsp. sugar
• 3/4 tsp. freshly ground pepper
• 8 Tbs. (1 stick) cold unsalted butter, cut into 8 pieces, plus 2 Tbs. melted butter
• 3/4 cup shredded extra-sharp cheddar cheese
• 1/4 cup grated Parmigiano-Reggiano cheese
• 3/4 cup plus 2 Tbs. buttermilk

Directions:

Preheat an oven to 425°F or 220°C

In an 11-inch fry pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 1 Tbs. of the fat in the pan. Using a pastry brush, spread the fat evenly over the pan bottom. Finely chop the bacon. Set aside.

In a large bowl, whisk together the flour, baking powder, salt, sugar and pepper. Using a pastry blender or 2 knives, cut in the cold butter until pea-size crumbs form, then use your fingers to pinch the crumbs into flat disks. Stir in the cheddar and Parmigiano-Reggiano cheeses and the bacon. Stir in the buttermilk until the dough just comes together.

Transfer the dough to a floured work surface and roll out into a 9 1/2-by-11-inch rectangle. Fold the dough into thirds, rotate 90 degrees and roll out into the same-size rectangle. Fold into thirds again, rotate 90 degrees and roll out into a 7-by-9 1/2-inch rectangle about 1⁄2 inch (12mm) thick. Using a floured 2 1/2-inch biscuit cutter, cut out biscuits and place in the fry pan. Gather up the scraps, reroll the dough and cut out more biscuits. You should have 9 biscuits around the circumference of the pan and 3 in the center. Brush the tops of the biscuits with the melted butter.

Bake the biscuits until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes before serving. Makes 12 biscuits.

Williams-Sonoma Kitchen.

Lamb and Wild Mushroom Shepherd's Pie from Williams & Sonoma

Found here.

 

 

 

Most mushrooms sold in the market today are already quite clean, but you may still need to attend to them a bit at home. Gently brushing mushrooms with a damp cloth or soft brush, such as a mushroom brush or pastry brush, is preferable to washing them. Porous mushrooms will soak up water like a sponge, compromising both the texture and flavor of any dish. Do not scrub so hard that you remove the thin outer skin on the caps; you want only to loosen any dirt or grit. Be sure to rinse the bristles on the brush if they begin to get soiled.

Ingredients:

For the filling:

• 2 lb. shoulder blade lamb chops, trimmed of fat
    and boned
• 1 lb. assorted wild mushrooms, such as cremini,
    portobello and shiitake
• 2 Tbs. all-purpose flour
• 3/4 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. ground allspice
• 3 Tbs. olive oil
• 3 large shallots, minced
• 3 large garlic cloves, minced
• 1 Turkish bay leaf, minced
• 1 3/4 cups beef stock
• 1 Tbs. tomato paste
  
  

For the topping:

• 6 small Yukon Gold potatoes, 1 1/2 lb. total
• 1/3 cup milk
• 4 Tbs. (1/2 stick) unsalted butter
• 1/2 tsp. kosher salt
• Freshly ground pepper, to taste
• 1/4 cup chopped fresh chives

Directions:

To make the filling, cut the lamb into 1/2-inch pieces. Stem and cut the mushrooms into 3/4-inch pieces. In a large bowl, mix together the flour, salt, pepper and allspice. Add the lamb and toss to coat evenly.

In a large nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the lamb and sauté until well browned, about 10 minutes. Transfer to a bowl. Add the remaining 1 Tbs. oil to the pan. Add the shallots and garlic and stir for 1 minute. Add the mushrooms and bay leaf and sauté until well browned, about 6 minutes.

Return the lamb to the pan, stir in the stock and tomato paste and bring to a boil. Reduce the heat to medium-low, cover and simmer until the lamb is tender, about 45 minutes. Uncover and simmer until the juices thicken, about 2 minutes. Transfer the filling to a 9-inch pie dish.

Preheat an oven to 350°F.

To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Peel and slice the potatoes into rounds 1/4 inch thick. Put the potato slices into a steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl. Add the milk, butter, salt and pepper. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely.

Bake the pie until it is heated through and the potatoes just begin to brown, about 35 minutes. Sprinkle with the remaining chives and serve immediately. Serves 4.
Adapted from Williams-Sonoma Collection Series, Potato, by Selma Brown Morrow (Simon & Schuster, 2002).