Tartoliveoilmayonnaise Recipes

Steps:

• Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
• Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Steps:

• Preheat the oven to 400 degrees F.
• In a wide skillet, melt the butter over medium-low heat. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. Add the apples to the caramel mixture and gently stir together, coating the apples in the caramel. Cook, stirring occasionally, until the apples are slightly tender, 5 to 8 minutes depending on the size of your apples. Note: If the mixture begins to get too thick, add some water to loosen it up.
• Transfer the apples to a 10-inch nonstick ovenproof skillet and arrange them cut-side up, making sure to evenly cover the bottom of the skillet. Drizzle half the caramel sauce over the apples, then return the caramel to the heat and cook until thick and glossy, another 5 minutes. Set aside.
• Roughly measure and cut the puff pastry sheet to approximately the size of the top of the skillet. Place the puff pastry on top of the apples and gently tuck the sides in ever so slightly. Cut the remaining scraps of puff pastry and evenly spread across the top (this will give the tarte tatin some volume).
• Bake until the pastry is puffed up and golden brown, about 25 minutes. Let cool for 10 minutes, invert a plate on top and quickly (but carefully) flip onto the plate. Serve with vanilla ice cream or whipped cream and the remaining caramel sauce.

Steps:

• Make the Soured Cream Shortcrust Pastry, recipe follows and allow to chill.
• Preheat the oven to 400 degrees F.
• To prepare the apples: Peel the apples with a vegetable peeler to keep them in a nice rounded shape, and then cut into quarters. Remove the core from each quarter, and set aside. Don't worry if they go brown, and don't cover in water or they will be too wet.
• Place the sugar and water in an ovenproof saucepan set over a low-medium heat, and stir until the sugar dissolves. Increase the heat, and boil the syrup until it starts to caramelize around the edges, about 5 minutes. Do not stir once it has come to the boil, otherwise the syrup will crystallize. Once the syrup starts to turn golden, you may need to swirl the pan slightly to even out the caramelization.
• Once the syrup is golden caramel in color, add the butter, and swirl the pan again to distribute it throughout the caramel.
• Remove the pan from the heat, and arrange the apple quarters in a concentric circle around the outside of the pan, and any remaining pieces in the center, keeping in mind that the tart will be flipped over when serving. The apples must completely cover the base of the pan; you may need an extra apple!
• Place the pan back over a medium heat, and cook for 10 minutes, to slightly caramelize the apples, while you roll out the pastry.
• On a lightly floured work surface, roll the pastry out to a round about 3/4-inch wider in diameter than the pan. Remove the pan from the heat, and place the pastry on top of the almost cooked apples. Using the base of a spoon or a fork, tuck the pastry in around the edges of the apples. Brush the pastry with the beaten egg, and then using a skewer or fork, prick a few holes in the pastry.
• Bake in the oven for 25 minutes or until the pastry is golden and the apples feel cooked when you insert a skewer through the center.
• Remove from the oven and allow to stand for just a few minutes before placing a plate on top of the pan and carefully (it is hot!) but quickly flipping it out. Use a plate with a slight lip to catch the delicious juices. Cut into slices to serve. Serve with whipped cream, ice cream or whipped cream with a little icing sugar and cinnamon or Calvados mixed in.
• Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the sour cream and continue to whiz. You might add a little more sour cream, but not too much as the mixture should be just moist enough to come together.
• If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
• Makes 1 crust (about 14 ounces).

Steps:

• In a large bowl, dissolve yeast in water and add sugar, blending well.
• Add eggs, corn oil, salt, whiskey and anise extract.
• Beat until well mixed.
• Add flour, a little at a time, mixing well until dough is soft but not sticky.
• Work dough with heel of hand until smooth.
• Do not add too much flour or dough will become stiff.
• Tear off pieces of dough, about the size of an egg.
• Roll each piece with hands into a rope and fashion in a doughnut shape.
• Plunge taralli, a few times into a large pot of rapid boiling water.
• Let rise to the top and cook for 1 minute.
• Remove with slotted spoon and let cool.
• Split cooled taralli with a sharp knife along the perimeter and place on a lightly greased cookie sheet.
• Bake in a pre-heated oven at 450°F for about 10 minutes until double in size.
• Lower oven to 350°F and bake until lightly browned.
• Remove from oven and allow to cool.
• For icing, beat egg white until stiff.
• Add sugar, a little at a time, beating constantly.
• Add lemon juice.
• Blend and beat until consistency is right for spreading.
• Ice cookies with icing.

Steps:

• Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
• Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
• Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
• Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

Steps:

• Combine wine and water in a small bowl or measuring cup and add yeast. Stir until dissolved. Add olive oil and stir together.
• In the bowl of a standing mixer fitted with the paddle, or in a large bowl if mixing by hand, combine flours, salt and fennel or pepper. Mix for about half a minute at low speed, then add liquids and beat at low speed until mixture comes together, about 1 minute. Remove paddle and let sit for 5 minutes. Change to dough hook and beat on low speed for 3 to 5 minutes (5 to 7 minutes if kneading by hand), until dough is smooth. Remove from bowl, knead a few times on a lightly oiled surface, and shape into a ball.
• Clean and oil bowl and place dough in it, rounded side down first, then rounded side up. Cover bowl with plastic and place in a warm spot to proof for 1 to 1 1/4 hours. Dough should be puffed but not doubled.
• Line 1 or 2 baking sheets with parchment and lightly oil parchment. Divide dough into 12 equal pieces and roll each piece into an 18-inch long rope. Cover each rope loosely with plastic or a towel as you roll the rest. Once all pieces are shaped into ropes, cut each rope into 3 equal pieces (6 inches long) and join their ends to form rings about 2 inches in diameters. Pinch ends together firmly (dough will bounce back). Place on prepared baking sheets. Cover loosely with plastic or a towel and let proof for 1 hour.
• Meanwhile, heat oven to 350 degrees. Bring a large or medium pot of water to a boil.
• Set a dish towel or paper towels next to your pan of boiling water. After rings have risen for 1 hour, carefully remove 4 or 5 at a time from baking sheet and drop into boiling water. As soon as they float to surface - in a matter or seconds -- remove from water with a slotted spoon or skimmer and drain on towel. It should not take more than a few minutes to blanch all of the rounds. Return to baking sheet. Bake on middle rack for 30 minutes. Flip rings over and lower heat to 225 degrees. Return to oven and leave for 1 hour. Taralli should be crisp all the way through. Allow to cool, and store in tins.

Steps:

• Preheat oven to 375ºF Heat oil in a large saucepan over medium heat.
• Add onions, garlic and sugar and saute 20-30 minutes, stirring occasionally, until onions are very brown and very soft (caramelized).
• Mix beaten eggs, sour cream, dill, flour, swiss and 2 Tbs of the parmesan in a large bowl.
• Add the caramelized onions to the egg mixture and mix until well combined.
• Take two sheets of phyllo dough and lay them into the bottom of a greased 8-10 inch springform pan.
• Brush with butter or spray with oil.
• Take another two sheets and lay them over the pan in the other direction.
• Spray with oil or brush with butter.
• Be sure that the bottom and sides of pan are covered with phyllo.
• When phyllo is laid in pan, pour in egg and onion mixture.
• Pull phyllo dough over mixture to cover (use additional sheets of phyllo if necessary).
• Brush top with 2 tsp butter and sprinkle with remaining (2 Tbs) parmesan cheese.
• Bake at 375 for 45 minutes or until golden brown.
• Allow to sit for 5 minutes, then release springform and let sit for 5 more minutes before slicing.
• Serve hot or at room temperature.