Foolproof (Vodka) Pie Dough

Cooks Illustrated, November 2007

Makes enough for one 9-inch double-crust pie

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Burgundy Beef and Wild Mushroom Stew

several ounces fresh wild mushrooms such as oyster mushrooms or chanterelles, chopped into bite size pieces (origanal recipe called for 5 oz. dried mushrooms)

1 cup boiling water
1/4 cup all purpose flour
2 teaspoons freshly cracked black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 pounds stewing beef, cut into 1 inch cubes
2 tablespoons olive oil
1 cup beef stock
2 large carrots, or large handful of baby carrots
1 onion, chopped
8 oz button mushrooms, quartered
1/2 cup red wine
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 bay leaf

If using dried mushrooms, combine with boiling water and let stand 20 to 30 minutes.

In a heavy plastic bag, combine flour, pepper, basil oregano and salt. In batches, add beef to flour mixture and toss to coat. Transfer to a plate. In a large skillet, heat half the oil over medium-high heat; cook beef in batches adding more oil as needed, until browned all over. With a slotted spoon, transfer beef to slow cooker. Add beef stock to pan; stir to scrape up brown bits and transfer to slow cooker.

Add carrots, onion, mushrooms, wine, tomato paste, vinegar and bay leaf to slow cooker.

Cover and cook on LOW 8-10 hours, or on HIGH 4-6 hours, or until vegetables are tender and stew is bubbling. Remove bay leaf and discard before serving.

Corn Bread

2 cups corn meal (yellow or white)
1 cup white flour
1/3* cup sugar
2 tablespoons oil
2 eggs
1 1/4 cup milk or buttermilk
1 tablespoon baking powder
1 teaspoon salt

Preheat over to 450 F

Oil 8 or 9 inch square baking pan or muffin tins.

(I like to make cornbread muffins because the golden brown crust is my favorite part.)

Mix dry ingredients together, then add eggs, milk and oil.

Bake for 20 minutes or until golden brown (lighter if you're using white corn meal).

Serve hot with butter.

* You can use 1/4 cup to 1/2 cup sugar depending on your preference.

White Lily Biscuits

2 cups self-rising flour
¼ cup shortening
2/3 cup buttermilk

Preheat oven to 500° F. Measure flour into bowl. Cut in shortening until mixture resembles coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl. Knead gently on lightly floured surface. Roll dough about ½ inch thick. Cut without twisting cutter.

Bake on ungreased cookie sheet for 8-10 minutes. Serve at once. Makes twelve 2 inch biscuits.