Foodie Vocabulary: Blind Baking

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As we nestle into Fall more and more, and the holiday season inches nearer, baking takes center stage in most kitchens.  And when we're talking crusts (for pies, tarts and the like), it's oh so essential that they be crumbly, crispy, flaky--and well, near perfect.  Without question, it's one of my favorite things about any pie I've ever enjoyed.  And have you ever swooned over a pie with a soggy crust?

So if you take your crust indulgences seriously, too, you'll be glad to know that there's a simple and effective technique that will leave your crusts sitting pretty--and ready for a scrumptious filling every time: blind baking. 

Blind baking is the method of partially, or completely, baking a crust without the filling.  Before the baking begins, the crust is lined with parchment paper, to help prevent puffing and shrinking sides, then weighted down with uncooked rice or dried beans.  (You'll want to gently push the 'weights' up against the sides of the parchment to prevent it from falling.)  Finally, bake off the crust in a hot oven, remove the weights and continue with your recipe instructions.  Sounds easy enough, right?  If you'd still like a bit more instruction on the technique, however, here it is.

Now that you've got it down, you must try your hand at mastering a great crust with the following sweet and savory recipes from Martha Stewart and Marcus Samuelsson; then leave me a comment on this post or drop me a line on my Facebook page telling me your thoughts on this technique and what you have planned on the baking horizon.

Mile-High Pumpkin Pecan Pie

Mussel-Artichoke Tart

Happy Eating!

Foodie Vocabulary: Flavor Infusion

One of my personal joys in cooking is discovering a technique that totally elevates food and drink, giving big pay-off with minimal effort.  Enter: Infusion.  

The technique of infusing flavor into food is exciting to me--allowing for the building and layering of flavors that make the end results nothing short of wonderful.  From garlic oil to tarragon vinegar to cinnamon infused milk to vanilla cream to lemon syrup to seafood broth--all examples of flavor infusions--there's seemingly no end to the myriad ingredients that lend themselves to flavor enhancements through 

infusion.  Most often the result will be a subtle, yet even, flavor nuance, however you can increase the flavor intensity by allowing your ingredients to steep and immerse longer.  The longer the time of infusion, the stronger the flavor yield.  

To get you going on a flavor infusion journey of your own, I invite you try some of DMRFF's favorite "infused" recipes!  Enjoy--and let me know how you like to infuse added flavor into your dishes.

Mulled Cider 

Basil Lemonade 

Mussels in White Wine 

Spiced Milk Tea   

Happy Eating!

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