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Wednesday, February 24, 2010

I had a lot of fun with Gabe turning this stuff into the pictures below.

The bread is Sally Lunn bread- and old family favorite. It's made with eggs and butter; oh yeah. I used half white whole wheat flour to inject a little nutrition. The tarts were a test run for a dinner I am putting on to benefit Haiti.

Curried Sweet Potato Tarts

large sweet potato
ginger root
curry powder
1 egg

4 cups flour
1 stick butter
dash of salt
ice water

Make the dough by cutting in the butter with a pastry knife. Add the ice water, between a quarter and half cup, little by little till it holds together. Wrap the dough in saran wrap and stick in the fridge.

Peel and chop the sweet potato, steam it.

While it is steaming dice peel and mince the ginger, garlic, and shallots.

Heat a small amount of canola oil and sautee the shallots and ginger, adding the garlic when they're almost done. Add the curry. When it is all melded together, add the sweet potatoes and a squirt of sirracha. Transfer to a bowl and throw the egg in. Blend with the immersion blender or a mixer. Take the crust out and roll it. They always say never touch the dough but I find this to be a crock. You can mush it up a little with your hands and it will still be tender. Cut the dough with a sharp knife into squares and lay them in the muffin tin. Spoon in the filling and bake at 350 for 20-25 mins. Yum!