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27
Herb Mayonnaise: Add ¼ cup tightly packed
fresh green herbs when you put the egg in the
work bowl. Recommended herbs are parsley, dill
and tarragon, with stems removed.
Tarter Sauce: Triple the amount of lemon juice.
When mayonnaise is finished, add these ingre-
dients: 3 small gherkins, ¼ small onion, 1 table-
spoon capers, 1 tablespoon bottled horseradish
and 3 drops hot sauce. Process until gherkins and
onion are chopped fine, about 10 seconds.
Pastry Cream
Spread about one cup of this cream in a
cooked, 9-inch tart shell and arrange sliced,
fresh fruit on top.
Yield: 1½ cups
1
1
⁄4 cups milk
2 large egg yolks
1
⁄4 cup granulated sugar
1
⁄2 teaspoon pure vanilla extract
3 tablespoons unbleached,
all-purpose fl our
2 tablespoons unsalted butter, softened
Bring milk to a boil in small saucepan over medi-
um heat. Insert metal blade and add egg yolks,
sugar, vanilla and flour. Process until just com-
bined. With the machine running, pour hot milk
through feed tube in a steady stream. Return
mixture to saucepan and whisk over medium heat
until it boils. Reduce heat to low and simmer for 2
minutes, whisking constantly. Remove from heat
and stir in butter. Cool to lukewarm before using.
Chocolate Sauce
You can make a delicious chocolate sauce in 1
minute! No more worries about melting chocolate
on top of the stove.
Yield: about 1 cup
5 ounces semisweet chocolate,
broken into ½ -inch pieces
1
⁄4 cup superfi ne sugar
1
⁄3 cup very hot water
Use the metal blade to coarsely chop chocolate
with sugar, about 6 pulses. Then process con-
tinuously until chopped to a fine powder, about
60 seconds. With machine running, slowly pour
hot water through feed tube. Process until choc-
olate melts, about 45 seconds, stopping once to
scrape bowl.
Mint Variation: Add 1 tablespoon of pepper-
mint extract, crème de menthe or peppermint
schnapps to water after it is heated.
PASTRY
Basic Pastry
This is the basic dough for pies, tarts and quiches.
Yield: three 9-inch pie shells
2
2
⁄3 cups unbleached, all-purpose fl our
2 sticks very cold, unsalted butter,
cut into 1-inch pieces
1 teaspoon kosher salt
1
⁄2 cup ice water
Use metal blade to process flour, butter and salt
until mixture is like coarse meal, about 8 seconds.
Add ice water a tablespoon at a time and pulse
until dough begins to clump together. Do not let
it form a ball. Divide dough into three equal parts
and put each in a plastic food storage bag. Work
through bag to press dough together into a ball,
then flatten into a disk. Refrigerate dough for at
least 1 hour.
Roll each disk of dough on lightly floured surface
into a circle about
1
⁄8 inch thick. Press into place
in pie pan. Use kitchen shears to trim dough,
leaving 1-inch overlap beyond pan. Fold overlap
under and pinch crust to form decorative edge.
Prick bottom and sides with fork and refrigerate
crust for 30 minutes, or until firm.
Preheat oven to 400°F, 15 minutes before baking.
Line pie shell with parchment paper and fill it with
uncooked beans or rice. Bake for 12 minutes.
Remove paper, beans or rice. Prick shell again
and bake it 6 minutes longer, or until it is lightly
browned. Let cool on wire rack.
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