Vodka Foolproof Pie Dough

Vodka Foolproof Pie Dough


Makes one 9-inch double-crust pie

The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.

Ingredients:

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Procedure:

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
4. Empty mixture into medium bowl.
5. Sprinkle vodka and water over mixture.
6. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
7. Divide dough into two even balls and flatten each into 4-inch disk.
8. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 day

GREGG'S EASY PIE CRUST

Easy Pie Crust
Gregg Fry
Yield: 2 (10-inch) crusts or 1 Double Crust

1 ½ sticks very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water


Dice the butter and return it to the refrigerator while you prepare the flour mixture.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening.
Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half.
Roll each piece between to pieces of plastic wrap, rolling from the center to the edge, turning the dough to make sure it forms a circle. Fold the dough onto a pie pan, and fit to the pan.
Repeat with the top crust.

If Baking Crust for a Cream Pie

Preheat oven to 400°
Roll 1 of the halves of the dough or all the dough, your choice, into a circle about 2 inches wider than the top of the pie dish.
Place dough into dish, do not stretch the dough because it will only shrink back to the rolled out size, and shape around pie pan
Flute the edges with fingers
Take a knife and poke slash marks in crust to vent, about 10 - 15 on bottom and sides to prevent the crust from puffing up.
Place uncooked hard beans or pie weights on the crust bottom to keep the pie from lifting.
Cook for 20 minutes and remove foil
Continue cooking until crust is golden brown all over, probably another 10 to 15 minutes

Coconut Cream Pie

COCONUT CREAM PIE
Gregg Fry

9” Pie Crust (Baked and Cooled to room temperature)
2/3 Cups Sugar
3 Tbls Cornstarch
½ tsp Salt 3 Cups Half & Half
3 Egg Yolks lightly beaten
1 Tbl Butter
1 ½ tsp Vanilla
¾ Cups Coconut
¼ Cup Toasted Coconut


Mix Sugar, Cornstarch, & Salt in a saucepan
Gradually add in Half & Half
Cook over medium heat stirring constantly, until mixture thickens and lightly boils
Boil for 1 minute stirring constantly. It can burn on the bottom at this point if you don’t
Remove from heat
Gradually temper egg yolks by adding a little of the cream mixture at a time until the egg yolks are hot. If you pour the egg yolks in all at once they will turn to scrambled eggs!
Now pour the cream and yolks back into the rest of the cream in the sauce pan and boil 1 more minute stirring constantly
Remove from heat.
Blend in butter and vanilla.
Add Coconut to mixture.
Pour immediately into prepared pie crust.
Refrigerate thoroughly for at least 2 hours or more.
Add sweet cream topping before serving (See recipe below)
Sprinkle with Toasted Coconut

SWEET CREAM TOPPING

2 Cups Heavy Whipping Cream
½ Cups Sifted Powdered Sugar
1 tsp Vanilla
1 packet Sugar Substitute (Like Sweet & Low or Equal)

Chill Mixing Bowl and wire whip in freezer or refrigerator (Cream Whips Better this way)
Whip all ingredients together until cream forms stiff peaks.
Spoon all the whipped cream on top of pie.

APPLE PIE RECIPE

APPLE PIE
Gregg Fry

Preheat Oven to 400°

9 Apples (Cored and peeled) MacIntosh, Granny Smith and Pippin are great
1 Cup Sugar
¼ Cup Flour
¼ tsp Nutmeg
1 tsp Cinnamon
Dash of Salt
2 Tbls Butter
Dbl Pie Crust
Cream, or milk and Sugar to brush and sprinkle to top crust

Mix Dry Ingredients

Pour apples into Pie Crust
Add Butter in drops on top of Apples
Place Top Crust on top of pie dish covering the apples
Wrap the top crust slightly under the lower pie crust
Crimp and flute the edges of the crust with your fingers
Lightly brush pie crust with cream and sprinkle with sugar
Cover the pie crust edges lightly with foil to prevent from burning
Bake at 400° for 30 minutes
Remove foil and continue to cook for 10 to 15 minutes or until apples are soft and tender
Let rest for 20 minutes and serve.

Cooking Class Recipes

I know some of you are anxious for last nights recipes from the cooking class. I am in the process of typing them up. I will have them posted here real soon. I had a great time last night, I hope you all did also. Thanks Liz for the use of your home!!!
Sorry for the delay in posting the recipes, but I was gone all day. So look back in a little bit. Thanks. - Gregg

COOKING CLASS TONIGHT (Wed, 11/12)

The cooking class tonight starts at 7 p.m. at Liz Jergensen's home. We will be learning how to make Cream Pies, Apple Pie, Rolls and Cranberry Sauce just in time for Thanksgiving!!! Be sure to join us tonight. The recipes from tonight's class will be posted tomorrow. See you there - Gregg

CHICKEN STOCK

Let's make chicken stock. Buy the chickens on sale (See this week's Bargains below) at Stater Bros. and follow this recipe. I use this all the time. It is great to just add noodles and tear apart the chicken and make chicken soup. Use this also for all recipes that ask for chicken stock. Enjoy!


Ingredients:
3 Whole chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
10 -15 sprigs fresh parsley
10 - 15 sprigs fresh thyme
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns


Directions:
Place the chickens (whole and uncut), onions, carrots, celery, parsley, thyme, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, covered, for 4 - 6 hours. Strain the entire contents of the pot through a colander and discard the solids. Place in Quart size containers. (I buy the containers at Smart & Final for about $5.00 for 50 and lids too) Chill the stock overnight. The next day, remove the surface fat. Use immediately or freeze for up to 6 - 12 months.

This Week's Deals

Wow! What a disappointing week for bargains at all the stores except Stater Bros. and Henry's. I am sure the grocery stores are holding out until next week when most of the holiday items will be on sale. This week's selection is bleak. Henry's has good prices on produce as always, but Ralph's and Albertson's offer very little on sale. For the most part these two stores are the most expensive overall. Even their sale prices often fall short of Stater Bros which has great sale prices this week. Von's isn't much better unfortunately, but when they offer something on sale it is quite often a good price. The unfortunate thing about Stater Bros., is that their stores are small and they are hard to move around in. But you can't beat their prices. Especially everyday pricing and in the Meat Dept. Now, if you live in Norco or Corona, the Stater Bros. on Hidden Valley is great. Nice and big and roomy. May be worth the trip, especially if you are headed to Henry's in Norco.

Also, as always, don't forget about Trader Joes. They don't run specials, but their prices are great on a lot of things. You have a choice of the one in Riverside Plaza or the one in Dos Lagos in South Corona. If in Dos Lagos, don't forget to stop in at Sur La Table. It is fun to look around there. Happy Shopping


STATER BROS.

Whole Chicken .77¢ lb
London Broil $1.87
Gala Apples .69¢ lb
Strawberries $1.50 for 16oz
Chicken Legs or Thighs .99¢ lb
Top Sirloin Steaks $2.77 lb
Ground Beef 73% Lean $1.59 lb in 3 lb Chub
Pork Shoulder Roast .99¢ lb (Great for Slow Cooking and BBQ Pork Sandwiches
Blackberries 5.6oz pkg $1.50 each
Black Seedless Grapes $1.50 lb
Red or Black Plums $1.50 lb
Cabbage .50¢ each

WED., THUS., & FRI. ONLY at Stater Bros.

Boneless Pork Loin Filet 2 for $9.98 (Excellent Price)
Pork Country Style Ribs .99¢ lb
Red Seedless Grapes .69¢ lb


HENRY'S

Rib-Eye Steak $4.99 lb
Haas Avocados .50¢ each
Pippin Apples .77¢ lb (Great for Apple Pie)
Romaine Lettuce .77¢ each
Red or Green Leaf Lettuce .77¢ each
Pears .77¢ each
Butternut Squash .77¢ each (See recipe for soup below)
Red Potatoes .77¢ each
Navel Oranges .50¢ lb


VON'S

7 Bone Beef Chuck $1.29 lb (Great for Pot Roasts)
Turkey (up to 16 lb) $4.88 each (with $25.00 purchase)

RALPH'S

Chicken Leg Quarters .99¢ lb


ALBERTSON'S

Raspberries, Blackberries or Blueberries 2 for $5.00

This Week's Deals

Ok, I am not sure if anybody is really using this. If you are and would like me to continue updating the "This Week's Shopping Deals" section, please leave a comment here. That way I know to continue to update. It is time consuming, but I don't mind doing it if anyone is using it. Let me know. Thanks -- Gregg

Here is a recipe for the Chicken Quarters on sale this week at Stater Bros. For this week's bargains check the blog entry below.
Enjoy.

Braised Chicken with Mushrooms and Almonds

Ingredients:
Extra-virgin olive oil
8 chicken thighs or chicken quarters
Kosher salt
1/2 pound pancetta, cut into 1/2-inch dice
2 large onions, julienned
Pinch crushed red pepper flakes
4 cloves garlic, smashed
2 pounds assorted mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
2 cups dry white wine
4 to 6 cups chicken stock
1 bundle thyme
4 bay leaves
1/2 cup whole blanched almonds, toasted
Chopped chives, for garnish

Directions:
Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed.
While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve.
Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.

This Week's Deals

Here are some of the bargains this week and items that I will be picking up.


STATER BROS.

Top Sirloin Steak $1.97 lb
Whole Chickens (Foster Farms) .77¢ lb
Boneless Pork Loin Roast $1.99
Chicken Leg Quarters .99¢
Beef Chuck Roast $1.99
They also have all sodas on sale at great prices

VON'S

Medium Raw Shrimp (51-60 count) $4.49 lb
New York Steak $3.99 lb\
Thick Sliced Hickory Bacon $4.99 for 3 lbs (Saturday & Sunday ONLY)


HENRY'S

Red, Green or Black Seedless Grapes .77\
Green or Red Romaine .50¢ each
Red or Green Bell Peppers 3 for $1.00
Haas Avocados .77¢
Roma Tomatoes .77¢
Squash .77¢
Blackberries 2 for $4.00


RALPH'S

Boneless Pork Loin Roast $1.99
Whole Tri-Tip $1.99 lb
Green or White Asparagus $1.49

ALBERTSON'S

Whole Chicken .79¢ lb
Cucumbers .79¢

Cooking Class

The next cooking class is Wednesday, November 12th at 7 p.m. at Liz Jergensen's home. We will learn some great Thanksgiving side dishes like homemade cranberry sauce made will fresh cranberries and fresh ginger. We will also learn how to make homemade rolls and fresh made pies. Don't miss it!!! You'll never have another "store bought" Thanksgiving again.
Hope to see you there.

Cooking Class

So our first cooking class was great fun. Or at least I hope those that attended had fun. I did. We did have a good time. We learned to cut up a chicken into 8 pieces, how to slice and dice onions and garlic. We learned about and tasted different olive oils. We learned how to use a food processor and in doing so, made Baked Pesto French Bread. The recipe is below as well as this weeks grocery bargains and recipe(s) for some of the items listed on sale.

We have some great ideas for future classes. If you have any suggestions, please email me and let me know your ideas on future classes. I suggested that in December we might want to make Gingerbread Houses. They are a little time consuming but fun to make. Below is a picture of the house I made last year. If not, we can learn to make different types of candy for gift giving during the holidays or holiday cookies and cakes. Let me know what you are interested in doing. I look forward to our next class. Remember, homework: cutting up a chicken. LOL

Butternut Pumpkin Seed Soup

Here is a great recipe that I really like for Butternut Squash on sale at HENRY'S:

Butternut Pumpkin Seed Soup

2 Butternut Squash
½ Cups Brown Sugar
2 Tbl Butter
1 Onion
1 Tbl Corn Oil
2 Gloves Garlic
¼ teas Cinnamon
1 ½ Tbl Chopped Fresh Thyme
5 Cups Chicken Stock
1 Bay Leaf
Heavy Cream to Taste
1 Ounce Shelled Toasted Pumpkin Seeds
Chopped Parsley for Garnish

Preheat oven to 400°F.

Cut the 2 butternut squash down the middle and remove all the seeds with a spoon. This will leave you with four butternut squash halves. Place the four halves on a baking sheet with cut side facing up. On each of the halves sprinkle 1/8 cup brown sugar and 1/2 tbsp. of butter on each of the squash halves. (Total needed 1/2 c. brown sugar and 2 tbsp. butter)

Cover the halves with aluminum foil and bake for an hour and a half or until they are very soft. (If you prefer to use the microwave, cover the butternut squash halves with plastic and cook on high for 10-12 minutes.) In the oven provides a better tasting squash though.

While the squash is in the oven, saute 1 onion, peeled and finely diced
in a soup pot with 1 tbsp. corn oil for 7 or 8 minutes or until soft and translucent. Add 2 cloves of garlic, minced, 1/4 teaspoon cinnamon, and 1 1/2 tablespoon chopped fresh thyme and continue to cook for 5 more minutes.

Add 5 cups chicken stock, 1 bay leaf and cream to taste and simmer for 10 minutes.

When the squash halves are cooked through and tender, remove them from the oven. Very carefully remove the squash flesh with a spoon. You should get about 4 cups worth.

Transfer some of the pulp to a blender along with some of the chicken stock and the cream. Process until it is smooth and creamy. Repeat the same process with the remaining squash, stock and cream. Transfer all the pureed soup back to the soup pot heat and serve immediately garnishing with 1 ounce toasted pumpkin seeds and chopped parsley.

This Week's Bargains

Here's what I am buying this week Oct 15th - 21st:

HENRY'S (in Corona at Main & Ontario)

Whole Fryer Chicken .99¢
Sirloin Tip Roast $2.50
Butternut Squash .77¢ (See Recipe Above)
Rolled Oats (Bulk) .59¢
Steel Cut Oats (Bulk) .59¢
Quick Oats (Bulk) .59
(Use these oats for Breakfast, Cookies, Bread and Food Storage. Since it is bulk, you can get as much or as little as you want.

STATER BROS.

T-Bone Steak $3.77 lb
Chicken Half Breasts (with Ribs Attached) .99¢
Pork Butt $1.19lb
Tri-Tip Roast $2.99lb
Rib-Eye Roast $4.77lb (This is used for Prime Rib) GREAT PRICE!!!


VON'S

Boneless Beef Cross Rib Roast $1.99lb
Vine Ripe Tomatoes .99¢
Strawberries 16oz. $1.50
Organic Yellow Onions .79¢


RALPH'S

Chicken Drumsticks .99¢
Strawberries 16oz. $1.50
Large Grade AA Eggs 18 pack $1.99


ALBERTSON'S

Not Impressed with Sales this week.

Cooking Class: "Pesto Bread Recipe"

Here is the recipe for the Pesto Bread we made at the cooking class last night. It is extremely easy to make. Enjoy:

Set Oven to 400º

Ingredients

2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup grated Parmesan or Romano
1/2 cup pine nuts, toasted
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup olive oil
1 Loaf of French Bread

Directions
For the pesto, combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Slice the baguette lengthwise horizontally. Spread the pesto over the cut sides of the baguette and toast in the oven until crispy and golden.

NEW!!! Cooking Classes Begin Wednesday, Oct 15th at 7:00 p.m.

So a few have asked for some help in the kitchen. Now that Christi is involved in Enrichment in the Ward, so am I! LOL. Beginning Wednesday the 15th we will be offering a cooking class on a monthly basis at Liz Jergensen's home. It begins at 7 p.m. The first class will begin with kitchen basics, like slicing, dicing and general use of knives and which knives are which. We will also cover kitchen essentials. Things each kitchen should have. As the classes progress we will move on to more advanced cooking, but always keeping the cooking easy and fun. Ideas for future classes are appreciated. Future classes can include ideas like:

Making a Gingerbread House for the holidays
Thanksgiving Cooking and planning
Making Bread, biscuits and rolls
Making things in a Crock Pot
Using Cast Iron
Things to make with Chicken, Beef, Pork, etc...
Cool and easy, yet fancy desserts.
Cakes
Grilling
sauteing
Better than Mom's Casseroles
Side Dishes
Vegetarian Meals
Meal Planning and grocery shopping

The list goes on and on.
Also, some have asked more a more one on one class which I am happy to accommodate if possible.

These classes should be fun and hopefully helpful and informative. I hope to see everyone there at Liz's as we kick off Cooking Class 101. See you there.

ON VACATION

There will be no updates until July 16. We are on vacation. See you later.

Great Dinner Salad Recipe

I serve this often for family and friends and they always love it. It is quick and so easy to make. Great for summer.

The Steaks are on sale at Stater Bros and you can use the Red Bell Peppers on sale at Henry's for only .49 lb instead of the yellow bell peppers.

Grilled Steak Salad

1/2 cup Balsamic Vinaigrette Dressing, divided (I use Kraft or Wish Bone)
1 boneless beef sirloin steak (3/4 lb.), 1/2 to 3/4 inch thick (On Sale at Stater Bros.)
2 large yellow peppers, cut lengthwise in half
8 cups spring greens or torn mixed salad greens
2 large tomatoes, cut into wedges
1/2 cup thinly sliced red onions

PREHEAT grill to medium-high heat.

Reserve 1/3 cup of the dressing.

Brush remaining dressing lightly onto one side of the steak and onto cut sides of peppers.
PLACE steak and peppers on grill, dressing-sides down.

Grill steak 5 min. on each side or until medium doneness (160°F) and grill peppers 10 min. (Peppers do not need turning.)

Meanwhile, cover four serving plates with greens; top with tomatoes and onions.
CUT steak across the grain into thin slices; cut peppers into strips.

Arrange steak and peppers over salads.

Drizzle with the reserved 1/3 cup dressing

Prep Time:15 min Total Time:25 min Makes:4 servings, one salad each

Great Served for a dinner entree.

This Weeks Bargains (June 4 - June 10, 2008)

This weeks bargains: The best deals on meat this week is the Rib-Eye at Stater Bros. & Tri-Tip at Ralph's. Buy the Rib-Eye and oven bake for Prime Rib. Pick up the Tri-Tip at Ralph' s this week. It is great for bar-b-queing. The Shrimp at Henry's is a very good deal also.
If you go to Henry's, they have Marinated Carne Asada and Red Bell Peppers on sale, grab these and make Fajitas for dinner tonight!!!
Just get some flour tortillas, tomatoes, cheese, cilantro, brown onion, avocado and lime then pan fry the Asada and sliced Red Bell Pepper and sliced onions together.
After a few minutes add about 10 branches of cilantro that have had the stems removes and the leaf portion chopped.
Cut the tomato into medium to small wedges and then add to the pan.
Cook for a few minutes until the tomatoes have softened.
Add more cilantro and remove from the stove. Serve with fresh lime wedges, cheese and tortillas. You can also serve with sour cream and avocados. It is quick and easy to do. Just heat the tortillas in a pan for about 15 seconds or so to make them pliable and serve with the meat and vegetables. Enjoy!!!



HENRY'S (in Corona at Main & Ontario)

Yellow Peaches $.49 lb
Nectarines $.49 lb
Broccoli Crowns $.49 lb
Red Bell Peppers $.49 lb
Blackberries $1.50 for a 5.6 oz Pkg
Pineapple $1.50 ea
Marinated Carne Asada $2.97 lb
Extra Large Shrimp Peeled & Deveined $5.99 lb


VON'S

London Broil $1.67 lb
Whole Boneless Pork Loin $1.99 lb
Fresh Green Beans $.99 lb
Dulcinea Seedless Watermelons $2.50 ea
Red Cherries $1.99 lb


RALPH'S

Tri-Tip $ 1.99 lb (GREAT PRICE)
Chicken Drumsticks $ .99 lb
Russet Potatoes $.75 lb


ALBERTSON'S

Pork Ribs Country Style $.99 lb
Kiwis 3 for $.99


STATER BROS.

Rib-Eye Roast $4.99 lb (Grab this and bake for Prime Rib!!!)
Pork Shoulder Roast $.99 lb (What I used for Jeremy's Party)
Whole Chicken $.89
Pork Loin Chops $. 2.89
Chicken Half Breasts $.99 lb
Chicken Leg Quarters $.89 lb
Top Sirloin Steak $1.99
Top Round Steak $. 1.97
Green Seedless Grapes $1.00 lb
Limes $.20 each
Anjou Pears $1.00 lb
Green Cabbage $.50 each
Spinach (10oz pkg) $1.49
Seedless Watermelon $.19 lb