3 c sifted flour 1 1/4 c Shortening 1 tsp salt 1 egg, well beaten 5 Tbsp water 1 Tbsp vinegar
Cut shortening into flour and salt. Combine egg, water, and vinegar in a separate bowl. Pour liquid into flour mixture all at once. Blend with spoon until flour is all moistened. It can be re-rolled without toughening. Will keep in refrigerator for two weeks or divide into balls enough for one pie and wrap in Saran wrap and freeze indefinitely.
Makes 2 crusts
Saturday, August 27, 2011
'Hamburger' Just Doesn't Seem to Describe...
With the French Fridays with Dorie online cooking group this week I was making Dorie's recipe, Cafe Salle Pleyel Hamburger. (sure wish I had taken French class) I can pretty much guarantee you've never made a burger like this one before. Dorie tells the story of this dish. The woman who decided to put this burger on her menu in Paris described the burger as "the illicit... the subversive". How risky for Helene!
First of all, the list of ingredients includes capers, cornichons, fresh tarragon and oil-packed sun-dried tomatoes.
Dorie recommends ground beef, preferably sirloin, or a mix of sirloin and chuck. Hubby likes to get in on the gadget action. I'm sure that's his glass of wine sitting there.
To make red onion marmalade you cook the onion in water and season with a little butter, ground coriander, salt and pepper.
Chopped the burger ingredients in the mini food processor
Toasted the sesame seed buns; spread onion marmalade on the bun; shaved some parmesan cheese over top.