COOK'S CORNER YOUR KNEADS ARE TAKEN CARE OF.Byline: Natalie Haughton Food Editor Now you don't have to fear dough-making when you want home-baked goodies for a variety of occasions. In ``Ready, Set, Dough!'' (Broadway Books; $17.95), author Melanie Barnard has created more than 100 easy and convenient recipes for home cooks to beat the clock without sacrificing flavor and quality. Recipes use at least one prepared store-bought dough such as cookie, filo FILO - stack , pizza, assorted refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. bread, biscuit or roll, brownie, puff pastry puff pastry n. A light flaky pastry that is formed by rolling and folding the dough in layers so that it expands when baked. puff pastry or US puff paste Noun a light flaky pastry and pie crust. Barnard transforms them into all kinds of yummy, wonderful sounding baked pies, tarts, pastries, cobblers, crisps, cookies, bars, sweet breads, pizzas, flatbreads, main dishes, appetizers and more. With this user-friendly volume, you can whip up heavenly baked creations from scratch in short order. Barnard, a resident of Connecticut, who comes from a long line of home bakers and has written more than a dozen cookbooks, says she is a prepared-dough convert. ``The hard part is already done. The measuring and weighing and angst are over,'' she writes. ``Now, I'm free to be ... a baker without limits. And so can you.'' Here's a sampling from the book: OATMEAL PB&J STREUSEL streu·sel n. A crumblike topping for coffee cakes and rich breads, consisting of flour, sugar, butter, cinnamon, and sometimes chopped nutmeats. BARS There are many outstanding jams and preserves on the market today, so try several variations when making these bars, which have a lunch-box name but are definitely not just for kids. The bars are rich, so cut them as large or as small as you wish. 1 cup powdered sugar 1 cup smooth OR crunchy peanut butter 2 teaspoons vanilla 1 (18-ounce) tube OR package refrigerated oatmeal OR oatmeal raisin cookie Noun 1. raisin cookie - cookie containing raisins cookie, cooky, biscuit - any of various small flat sweet cakes (`biscuit' is the British term) dough 1/3 cup red fruit jam OR preserves, such as Morello cherry OR strawberry 1/2 cup chopped peanuts In a small mixing bowl, stir together powdered sugar, peanut butter and vanilla until well-blended. Set aside. Cut cookie dough Cookie dough refers to a blend of cookie ingredients which has been mixed into a solid yet malleable form but has not yet been hardened by heat. The dough is often then separated and the portions baked to individual cookies, or eaten as is. in half crosswise. Press 1/2 of dough evenly onto the bottom of an ungreased 8x8-inch baking pan. Press peanut butter mixture evenly over dough. Spread jam on Jam On is a Jam Bands radio station on Sirius Satellite Radio channel 17 and Dish Network channel 6017. It has featured basketball great Bill Walton hosting a Grateful Dead show, Woodstock MC Wavy Gravy, and pedal steel genius Buddy Cage as a DJ. top of peanut butter. Use your hands to crumble remaining cookie dough into a bowl and toss with peanuts. Sprinkle dough crumbles evenly over jam. Bake in preheated 350-degree oven, about 33 to 38 minutes, until topping is golden brown and firm. Cool completely in pan before cutting into bars. Makes 16 to 24 bars. DILLED SALMON IN PHYLLO phyl·lo also fi·lo n. A pastry dough layered in very thin sheets that become flaky when baked, used especially in Greek and Middle Eastern dishes. Baking fish in pastry is a good idea for many reasons. The pastry seals in aromatic flavors, such as herbs, and keeps the delicate fish from drying out. 5 tablespoons unsalted butter 1/4 cup chopped shallots 4 sheets (12x17 inches) frozen phyllo dough, thawed according to package directions 2 tablespoons unflavored dried bread crumbs 4 pieces (5 to 6 ounces EACH) skinned salmon fillet fillet /fil·let/ (fil´et) 1. a loop, as of cord or tape, for making traction on the fetus. 2. in the nervous system, a long band of nerve fibers. fil·let n. 1. Salt and pepper
Dijon mustard 8 paper-thin slices fresh lemon 1/4 cup chopped fresh dill OR tarragon tarragon (târ`əgŏn), perennial aromatic Old World herb (Artemisia dracunculus) of the family Asteraceae (aster family), of the same genus as wormwood and sagebrush. In a medium skillet, heat 1 tablespoon butter. Add shallots and cook over medium-low heat, stirring often until softened, about 2 minutes. In a small saucepan, melt remaining 4 tablespoons butter. Place phyllo sheets on a work surface, keeping them covered with a tea towel. Transfer 1 sheet to another work surface, brush with about 1/2 tablespoon melted butter and sprinkle with 1/2 tablespoon crumbs. Add another sheet and brush with 1/2 tablespoon butter and sprinkle with 1/2 tablespoon crumbs. Cut stack of phyllo in half lengthwise length·wise adv. & adj. Of, along, or in reference to the direction of the length; longitudinally. Adj. 1. lengthwise . Season fish with salt and pepper, then brush all over with Dijon mustard. Place 1 fillet at the top of 1 phyllo strip. Top fish with about 1 tablespoon sauteed shallots, then 2 slices lemon, and finally 1 tablespoon chopped dill. Spread topping to completely cover top of fish. Repeat with another piece of fish and the second length of phyllo. Wrap each piece of phyllo as if wrapping a flag, and ending with a large triangular folded package. Transfer to a large baking sheet, leaving at least 1-inch in between each package, and brushing tops lightly with butter. Repeat entire procedure to make 2 more fish packages using all of remaining ingredients. Bake in preheated 375-degree oven 28 to 32 minutes, until phyllo is crisp and rich golden brown. Transfer packages to plates and serve immediately. Makes 4 servings. CAPTION(S): photo Photo: no caption (``Ready, Set, Dough!'') |
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