MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
2 1/2 c Flour
1/4 c Sugar
16 tb (1/2 lb) very cold butter;
- in small cubes
4 tb Ice cold milk; more, if
- needed
1/2 ts Salt
1 lg Egg; beaten together
+=WITH=+
1 tb Milk; for glazing top crust

MMMMM--------------------------FILLING-------------------------------
5 c Whole wild gooseberries;
- stemmed, washed
1 1/2 c Sugar; or less
2 tb Grated fresh ginger
Juice and zest of one orange
1/3 c Instant tapioca
4 tb Butter

Set oven @ 375ºF/190ºC.

To make the crust, use stand mixer with paddle beater.
Beat together butter, flour, sugar and salt until butter
is in flakes, coated with flour. Do not over mix. Slowly
add very cold milk, one or two tablespoons at a time.
When dough first begins to form ball, stop beating. Do
not add too much liquid. Dough should barely hold
together. Divide dough into two balls, press into a
thick disk with hands, wrap in plastic wrap, and
refrigerator for 30 minutes or longer.

While dough is chilling, begin preparing the filling.
Combine all ingredients except butter in a large sauce
pan, and place over medium heat. Cover until
gooseberries begin to soften and burst (about 5
minutes.) Then uncover, and keep barely simmering on
medium-low heat for an additional 10 minutes. Remove
from heat and allow to cool while rolling out pastry.

Once dough has chilled, remove from refrigerator and
roll out one disk on a lightly floured surface until
large enough to cover bottom and sides of pie dish, with
3/4 inch overhang. Crimp edges decoratively, and set pie
weights on top of bottom crust. Bake for 10 minutes or
until golden. Do not let edges of crust burn. Cover with
aluminum foil or pie guard if necessary.

While bottom crust is baking, roll out second pastry
disk. Using small biscuit cutter or rim of small juice
glass, cut out circles from rolled dough. Place circles
on baking tray and return immediately to refrigerator or
freezer to keep chilled. (Do not re-roll scraps of extra
pastry dough, they will become tough. Bake on separate
baking sheet to snack on with ice cream.)

Once bottom crust has baked, and filling has cooled,
pour gooseberry filling into bottom crust. Slice 4
tablespoons of butter on top of filling, then decorative
layer of pastry circles in concentric pattern, leaving a
hole in the middle and around the outer edge. Brush top
disks with beaten egg/milk mixture. Use aluminum foil
strips, or pie guard over crust. Return to oven and bake
for 35 to 50 minutes, or until juices are vigorously
bubbling. (Be sure to place a baking sheet on rack below
pie to catch any spilling juices. There will be some.)

Allow pie to cool completely before serving.

Serves 8. (according to whom? UDD)

From: http://beekman1802.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Life is a sexually transmitted disease." -- R. D. Laing
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Humphrey's Traditional Irish Shepherd's Pie
Categories: Lamb/mutton, Vegetables, Herbs, Potatoes, Dairy
Yield: 4 Servings

2 tb Oil
1 lg Onion; fine cut
1 1/4 lb Lean ground lamb, beef, or
- turkey
4 cl Garlic; minced
1 Bay leaf
1 1/4 c Hot water
2 tb Tomato paste
2 tb Worcestershire sauce
1/4 ts Salt
Ground black pepper
pn Thyme
1 lb Frozen mixed vegetables;
- peas, carrots, corn, (opt)
- mushrooms, green beans

MMMMM--------------------------TOPPING-------------------------------
2 1/2 lb Russet potatoes
Salt & pepper
4 tb Unsalted butter
1/2 c Whole milk or cream
1 Egg yolk
3 Scallions; thin sliced (opt)

* Shepherd's Pie has always been a staple of traditional
Irish cooking. The British use lamb in their Shepherd's
Pie, but beef is quite popular and ground turkey can be
used if preferred. This recipe can also be made in
individual pie dishes, which are always a hit. Drop by
Humphrey's Market to pick up all of your ingredients.

Add 2 Tbsp oil to a medium-size pot, on medium heat,
saute the onions until golden.

Raise the heat to medium-high, add meat, continuously
stir while sauteing, until it begins to brown.

When meat is cooked through, add 1 1/4 cups of hot water,
bay leaf and garlic, put lid on and bring to a simmer and
put the heat on low. Simmer for 30 minutes or until the
liquid reduces to 1/2 cup.

Meanwhile, peel and cube potatoes in 3cm/1" sq, boil in
water, until tender. Drain, add salt and pepper to taste,
add butter and mash.

Beat the egg yolk with milk. Add to the mashed potatoes
and stir. Add sliced scallions and stir. Set aside.

To the simmered meat, add tomato paste, Worcestershire
sauce, salt, pepper, thyme, and frozen vegetables. Mix
well and simmer for 5 more minutes. Empty into an
oven-safe deep dish and remove bay leaf.

Place rack on middle shelf of the oven, set thermostat
to 205ºC/400ºF.

Spread mashed potatoes over top of the meat mixture.
Rough up with a fork so that there are peaks -or- use the
fork to make some designs so the top will brown nicely.

Bake for 30-45 minutes, until golden brown on the top.

Makes 4 servings

RECIPE FROM: http://www.humphreysmarket.com

Uncle Dirty Dave's Kitchen

MMMMM

... I'm terrified of elevators and I'm taking steps to avoid them.
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