TUESDAY, JUNE 1, 2021
THE OBSERVER & BAKER CITY HERALD — 3B
HOME & LIVING
SWEET
cold unsalted butter, see note
3 cups all-purpose fl our, see note
1 teaspoon salt
— Adapted from “Craig Claiborne’s 1 tablespoon granulated sugar
the New New York Times Cook Book” 1/3 cup very cold vegetable
shortening, see note
by Craig Claiborne and Pierre Franey
6 to 8 tablespoons (3 ounces
to 1/2 cup) ice water
1. Dice the butter if you haven’t
already and return it to the refrig-
erator or freezer while you prepare
Continued from Page 2B
the fl our mixture. Place the fl our,
7. Spoon the marmalade into a
salt
and sugar in the bowl of a food
saucepan and add the water. Cook,
processor
fi tted with a steel blade
stirring, until the marmalade is
and
pulse
a
few times to mix. Add
thinned. Put it through a strainer.
the
butter
and
shortening. Pulse 8 to
8. When the marmalade is cooled
12
times,
until
the
butter is the size
but still liquid, brush the berries with
of
peas.
it. Sprinkle the almonds all over. Cut
Note: If you have time, measure
2. With the machine running, pour
Yield: 2 (10-inch) crusts. 16 servings
into wedges to serve.
out the fl our and the shortening and
the
ice water down the feed tube and
for two crusts, 8 servings for a double place them in the freezer 20 to 30
pulse
the machine until the dough
Per serving (based on 8): 407 calories; crust
minutes before you start; dice the
begins
to form a ball. Dump out on
18 g fat; 8 g saturated fat; 95 mg
butter and put it in the freezer 10
a
fl
oured
board and roll into a ball.
12 tablespoons (1 1/2 sticks) very
cholesterol; 6 g protein; 60 g carbo-
minutes before beginning.
GRILLING
hydrate; 34 g sugar; 4 g fi ber; 181 mg
sodium; 92 mg calcium
Wrap in plastic wrap and refrigerate
for 30 minutes.
3. Cut the dough in half. Use
immediately or wrap each ball of
dough individually and freeze until
use. Defrost in the refrigerator.
PERFECT TART OR PIE
CRUST
Per serving (based on 16): 202
calories; 13 g fat; 7 g saturated fat;
23 mg cholesterol; 3 g protein; 19 g
carbohydrate; 1 g sugar; 1 g fi ber;
148 mg sodium; 7 mg calcium
RED CHILE GARLIC
BUTTER
Continued from Page 1B
HERBY MARINADE
FOR GRILLING
Prep: 5 minutes
Makes about 2/3 cup
Use this marinade with pork,
poultry, fi sh and vegetables.
5 tablespoons extra
virgin olive oil
5 tablespoons white
wine vinegar
5 cloves garlic, crushed
1 1/2 teaspoons
dried tarragon
1/2 teaspoon ground sage
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon crushed
red pepper fl akes
Freshly ground
pepper to taste
Prep: 10 minutes
Cook: 10 minutes
Makes about 1 cup
Dollop small bits of this butter
over grilled steak, burgers,
chops, vegetables and corn as
soon as they come off the grill.
1 tablespoon saffl ower,
sunfl ower or expeller-
pressed canola oil
1 large (10 to 12 ounces)
sweet onion, halved,
very thinly sliced
3 cloves garlic, crushed
2 tablespoons
pomegranate molasses
or balsamic vinegar
1/2 cup (1 stick) unsalted
butter, softened
2 teaspoons sweet paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground
cayenne, optional
butter, paprika, salt, cumin
and cayenne. Process with on/
off turns until nearly smooth.
Scoop out into a covered
container. Refrigerate covered
up to 2 weeks. Use at room
temperature.
TURKEY AND
VEGETABLE KEBABS
Prep: 25 minutes
Marinate: 1 hour or overnight
Cook: 13 to 15 minutes
Makes 4 to 6 servings
Boneless chicken breast or
pork tenderloin can replace the
turkey here.
onion. Repeat the pattern to fi ll
up 4 to 6 skewers.
3. Place the skewers in a
shallow dish or on a rimmed
baking sheet. Brush with the
marinade. Turn to coat all sides
with marinade. Refrigerate
covered, periodically spooning
or brushing the marinade over
the skewers for at least 1 hour
or up to overnight.
4. Preheat a gas grill to
medium-high or prepare a
charcoal grill and let coals burn
until they are covered with ash
and glowing red.
5. Remove skewers from
baking dish (discard the
remaining marinade). Place
skewers directly over heat
source on the preheated grill.
Cover the grill and cook 5
minutes.
6. Brush with the reserved
marinade. Cover the grill and
cook 5 minutes. Brush again
and grill until meat feels nearly
fi rm when pressed, 3 to 5 min-
utes more.
7. Remove skewers from grill
to a serving platter. Drizzle with
any of the remaining reserved
marinade. Sprinkle with chives
if desired.
2 pounds boneless, skinless
turkey breast or turkey
tenderloins, cut into
1 1/2-inch pieces
4 green onions, white portion
only, cut crosswise in half
2 small zucchini, 5 ounces
each, trimmed, each cut
crosswise into 8 rounds
Mix all ingredients in a
1 red bell pepper, cored, cut
bowl using a whisk to dissolve
1. Heat a large well-seasoned
into 1 1/2-inch pieces
the salt. Alternatively, mix
cast-iron or nonstick skillet
Herby marinade, see recipe
all ingredients in a jar with a
over medium heat. Add oil
Chopped fresh chives, optional
tight-fi tting lid. Refrigerate,
covered, up to 2 weeks. Use at and onion. Cook and stir over
medium heat until onion is soft
1. Put the turkey pieces, on-
room temperature.
and richly browned, about 10
ions, zucchini and bell pepper
minutes.
pieces on a large cutting board.
2. Stir in garlic and cook 1
Set aside 1/3 of the marinade
Prep: 5 minutes
minute. Stir in pomegranate
to use as a grill basting sauce.
This rub tastes great on pork, molasses. Remove from heat
2. Slide a piece of zucchini
beef, salmon and eggplant
and cool.
on a skewer. Add a piece of
Prep: 25 minutes
slices.
3. Put onion mixture into
turkey, then bell pepper and
Marinate: 1 hour or overnight
food processor along with
another turkey piece and then Cook: 8 to 9 minutes
2 teaspoons sweet paprika
2 teaspoons smoked paprika
1 1/2 teaspoons salt
1/2 teaspoon freshly
ground black pepper
1/4 teaspoon ground cayenne
M. Curtiss PN-7077A CCB# 183649
M
1 teaspoon granulated garlic
or 4 cloves garlic, crushed
SMOKY BEEF
AND MUSHROOM
KEBABS
SMOKY DRY RUB
— Adapted from a recipe by Ina
Garten, via the Food Network
Makes 4 to 6 servings
Boneless strip steak and fi let
work well here, too. You can
also use boneless skinless
chicken thighs or chunks of
boneless pork loin; increase
cooking time by about 5
minutes.
2. Place 1 piece of meat on a
skewer. Add a mushroom, an-
other piece of meat and then a
cherry tomato. Repeat the pat-
tern to fi ll the skewer and make
4 to 6 skewers as desired.
3. Preheat a gas grill to
medium-high or prepare a
charcoal grill and let coals
2 pounds (1 1/2-inch thick) beef burn until they are covered
with ash and glowing red.
top sirloin steak, trimmed,
4. Place skewers directly
cut into 1 1/2-inch pieces
over
heat source on preheated
Smoky dry rub, see recipe
grill.
Cover
the grill and cook 5
8 to 12 small cremini or
minutes.
button mushrooms
5. Turn skewers. Cover the
8 to 12 large cherry tomatoes
grill
and cook until meat is
Arugula for serving
medium-rare
and nearly fi rm
Red chile garlic butter,
when
pressed
3 to 5 more
optional; see recipe
minutes.
Chopped fresh cilantro
6. Remove skewers from
Lime wedges
grill to a serving platter lined
with arugula. Dot meat with
1. Put beef pieces into a
large bowl. Add the smoky dry bits of the seasoned butter, if
rub and toss with clean hands using. Sprinkle with cilantro.
to coat the meat well. Refriger- Pass lime wedges for squeez-
ing over skewers. Drizzle with
ate covered at least 1 hour or
any of the remaining reserved
up to 2 days.
marinade.
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In a small bowl, mix all
ingredients. Refrigerate,
covered, up to 1 week. Use at
room temperature.
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