Baking

Baking the Ice Storm — Patty, Cookies

To keep busy and warm during last week’s ice storm, I baked a bit.

This galette – free form pie – was made from leftovers I had on hand from other recipes. Ground turkey or beef would work just as well in place of pork/sausage.

A diced russet potato or even shredded hash browns, cooked in the skillet alongside the pork, would work in place of the mashed potatoes.

Pork and potato pancake

  • ¼ to ½ pound ground pork or pork sausage
  • Ground black pepper (omit if using sausage)
  • Red pepper flakes (omit if using sausage)
  • 1 cup leftover seasoned mashed potatoes
  • 1 egg
  • 2 tablespoons chopped herbs such as chives and/or parsley
  • 1 chilled pie crust
  • 1 tablespoon of milk
  • 1 cup grated cheddar cheese

Heat the oven to 375 degrees. Line a baking sheet with parchment paper.

Brown the ground pork in a medium skillet, breaking it up into crumbs as it cooks. Drain, if necessary. Season with ground black pepper and red pepper flakes.

Mix the golden pork with the mashed potatoes, egg and herbs. Mix well.

Unroll the dough on the baking sheet lined with parchment paper. Mount the pork and potato mixture in the center of the pie crust, leaving about an inch and a half of border all around. Fold bare pie crust over filling, pressing folds to seal. Brush exposed pie crust with milk, sprinkle cheese over exposed filling and edges of crust.

Bake for 30 minutes or until the crust is golden brown. Allow to cool slightly before cutting into wedges. Serve hot.

Makes 4 servings.

■ ■ ■

These chocolate chip cookies are golden and crispy on the edges and soft in the center, even the next day.

Perfectly moist chocolate chip cookies

  • 1 ¾ cups packed light brown sugar
  • ¼ cup granulated sugar
  • ½ cup butter, softened
  • ½ cup shortening
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 eggs
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon of salt
  • ½ teaspoon baking soda
  • 2 cups semi-sweet chocolate chips

Heat the oven to 375 degrees. Line three baking sheets with parchment paper.

In a large mixing bowl, cream together the sugars, butter, shortening and extracts. Add the eggs, one at a time, mixing well.

In another bowl, whisk together flour, salt and baking soda. Slowly stir in the flour mixture. Add the chocolate chips.

Drop by tablespoonful mounds onto prepared baking sheet, spacing 2 inches apart. Bake 9 to 10 minutes or until edges are set and golden but centers are still slightly soft. Cool 5 minutes on baking sheets then transfer to wire racks to finish cooling.

Makes 3 dozen.

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