yesterday's effort [carrot pie/galette/whatever]
I have a surplus of carrots lately. Dad's been eating them raw and in stews and in salads and then finally asked if I could do anything with them.
The obvious way to go was carrot cake. But I was feeling too lazy to work myself up to a cake. So my first effort was carrot muffins. I made two batches, one with ginger and one without. I preferred the ginger version, so here's that recipe (best as I can recall it).
Ingredients:
- 1 cup oatmeal
- 1 cup whole wheat flour
- 2 tsp baking powder + 1/2 tsp baking soda
- 1/2 tsp salt (or 1/4, or a pinch)
- 1/2 tsp ginger (or more, to your taste)
- 1 cup buttermilk (powdered, in this case; the original recipe called for just plain milk, so there's some flexibility here)
- 1/4 cup sugar
- 1 or 2 tbsp flaxmeal + 3 tbsp water (could add another 1/8 tsp of baking powder here, but I did not)
- 2 tbsp oil (coconut oil, in this case)
- 1 cup grated carrot
Bake at 400 'til done (20ish minutes).
I made them before heading to D.C. with my mom, for convention. We left on Friday. All muffins were gone by Monday.
My next idea was a savory carrot galette, based on Smitten Kitchen's Zucchini and Ricotta Galette. That's still on the horizon. But first came this.
When I was a kid (yeah, that long ago), I read a Bugs Bunny book that made mention of a county fair carrot pie-eating contest. I've wanted to try a sweet carrot pie since then. I tried to base the filling on a carrot dessert I've had at Indian restaurants. And for the crust, I used the galette crust recipe from Smitten Kitchen (modified by the addition of 3 or 4 tablespoons of sugar).
Ingredients for filling:
- 1-1/2 cups grated carrot
- 1/2 cup raisins
- 12 oz can coconut milk
- 1/2 cup sugar (light brown in this case, because I was out of white--this could probably be cut down to 1/4 cup)
- 1 tsp ground cardamom (may cut this back to 1/2 tsp for next time)
- 1 tsp lemon juice (or whatever a cap-full amounts to)
- 1 tbsp coconut oil
- 1 cinnamon stick
- pinch of salt
I made the crust first, then made the filling while the crust was chilling in the fridge. This involved, putting all ingredients into a saucepan and letting them bubble away until it seemed the flavors had come together, or the sauce was thick enough, or the carrots were soft enough, or something. Then I pulled out the cinnamon stick and added a tablespoon of corn starch (which I should have mixed with cool liquid before adding, to prevent lumps) and let it thicken up some more. Then I took it off the heat and let it cool while the oven pre-heated and I figured out the rolling of the dough.
Following tips from the Smitten Kitchen site (I'm going to have to come up with a nickname if I keep name-checking this blog), I (a) was generous in flouring the board, and (b) rotated the dough a quarter turn between rolls (rather than following my usual course of rotating the rolling pin). I also sprinkled the dough with sugar and kneaded it a bit before rolling it out. Not sure if that's kosher, but it's what I did.
The end result is that I managed to get the dough into a pie pan without breaking it. We call that a success. (Never mind that I couldn't figure out how to flip the dough over the rolling pin, or fold it into quarters to move it from board to tin, so ended up just inverting the tin over the dough, then flipping the board over so the dough would land in the tin. Then I blew on the dough to remove the excess flour.) Then it was time to pour the cooled filling into the dough, spread it out so it was even, then fold the dough over the sides. Then brush the tops with a milk wash (which would've been an egg wash, if I'd had eggs).
Then I baked at 350 until the crust was golden. The end result is tasty. The crust may be a little tough. I'm not sure if this is because I over-baked it (maybe a higher temp for a shorter time would be better) or over-worked it (kneading = bad?), or if it's because the galette was fresh from the fridge and hadn't reached room temperature.
In any case, it's a start. And as a rough draft, it actually came out better than I expected. So, yay.
In unrelated news, while checking my archives in doing research for this week's projects (bread pudding, carrot pudding), I discovered two things: (1) I have a recipe for eggplant tiramisu. (2) I have a recipe for persimmon pudding with rum butter sauce. I'm very tempted to make both of these. Or at least one of them. Guess which.
[ETA]
Official BBB entry here: http://community.livejournal.com/bakebakebake/2991953.html
This entry was originally posted at http://stuberyl.dreamwidth.org/284629.html. Feel free to comment here or there (but not everywhere).
The obvious way to go was carrot cake. But I was feeling too lazy to work myself up to a cake. So my first effort was carrot muffins. I made two batches, one with ginger and one without. I preferred the ginger version, so here's that recipe (best as I can recall it).
Ingredients:
- 1 cup oatmeal
- 1 cup whole wheat flour
- 2 tsp baking powder + 1/2 tsp baking soda
- 1/2 tsp salt (or 1/4, or a pinch)
- 1/2 tsp ginger (or more, to your taste)
- 1 cup buttermilk (powdered, in this case; the original recipe called for just plain milk, so there's some flexibility here)
- 1/4 cup sugar
- 1 or 2 tbsp flaxmeal + 3 tbsp water (could add another 1/8 tsp of baking powder here, but I did not)
- 2 tbsp oil (coconut oil, in this case)
- 1 cup grated carrot
Bake at 400 'til done (20ish minutes).
I made them before heading to D.C. with my mom, for convention. We left on Friday. All muffins were gone by Monday.
My next idea was a savory carrot galette, based on Smitten Kitchen's Zucchini and Ricotta Galette. That's still on the horizon. But first came this.
When I was a kid (yeah, that long ago), I read a Bugs Bunny book that made mention of a county fair carrot pie-eating contest. I've wanted to try a sweet carrot pie since then. I tried to base the filling on a carrot dessert I've had at Indian restaurants. And for the crust, I used the galette crust recipe from Smitten Kitchen (modified by the addition of 3 or 4 tablespoons of sugar).
Ingredients for filling:
- 1-1/2 cups grated carrot
- 1/2 cup raisins
- 12 oz can coconut milk
- 1/2 cup sugar (light brown in this case, because I was out of white--this could probably be cut down to 1/4 cup)
- 1 tsp ground cardamom (may cut this back to 1/2 tsp for next time)
- 1 tsp lemon juice (or whatever a cap-full amounts to)
- 1 tbsp coconut oil
- 1 cinnamon stick
- pinch of salt
I made the crust first, then made the filling while the crust was chilling in the fridge. This involved, putting all ingredients into a saucepan and letting them bubble away until it seemed the flavors had come together, or the sauce was thick enough, or the carrots were soft enough, or something. Then I pulled out the cinnamon stick and added a tablespoon of corn starch (which I should have mixed with cool liquid before adding, to prevent lumps) and let it thicken up some more. Then I took it off the heat and let it cool while the oven pre-heated and I figured out the rolling of the dough.
Following tips from the Smitten Kitchen site (I'm going to have to come up with a nickname if I keep name-checking this blog), I (a) was generous in flouring the board, and (b) rotated the dough a quarter turn between rolls (rather than following my usual course of rotating the rolling pin). I also sprinkled the dough with sugar and kneaded it a bit before rolling it out. Not sure if that's kosher, but it's what I did.
The end result is that I managed to get the dough into a pie pan without breaking it. We call that a success. (Never mind that I couldn't figure out how to flip the dough over the rolling pin, or fold it into quarters to move it from board to tin, so ended up just inverting the tin over the dough, then flipping the board over so the dough would land in the tin. Then I blew on the dough to remove the excess flour.) Then it was time to pour the cooled filling into the dough, spread it out so it was even, then fold the dough over the sides. Then brush the tops with a milk wash (which would've been an egg wash, if I'd had eggs).
Then I baked at 350 until the crust was golden. The end result is tasty. The crust may be a little tough. I'm not sure if this is because I over-baked it (maybe a higher temp for a shorter time would be better) or over-worked it (kneading = bad?), or if it's because the galette was fresh from the fridge and hadn't reached room temperature.
In any case, it's a start. And as a rough draft, it actually came out better than I expected. So, yay.
In unrelated news, while checking my archives in doing research for this week's projects (bread pudding, carrot pudding), I discovered two things: (1) I have a recipe for eggplant tiramisu. (2) I have a recipe for persimmon pudding with rum butter sauce. I'm very tempted to make both of these. Or at least one of them. Guess which.
[ETA]
Official BBB entry here: http://community.livejournal.com/bakebakebake/2991953.html
This entry was originally posted at http://stuberyl.dreamwidth.org/284629.html. Feel free to comment here or there (but not everywhere).