Pasteis de Nata

 

From Lisboa Food Studio:

Pastéis de Nata

For the Puff Pastry
350 gr of low protein flour
180 gr of cold water
6 gr of fine salt
250 gr of a square of butter proper for puff pastry

1. In a large bowl combine the flour, water and salt until get a dough
consisted.
2. Change for a working surface and knead for 3 minutes. Wrap in cling
film and let it rest in the fridge for10 minutes
3. With a rolling pin extend the dough creating 4 wings with a lump in
the middle. The wings should have size to cover the square of butter.
4. Place the butter in the center of the dough, close with the wings and press.
5. With a rolling pin extend the dough until get a rectangle shape
with 5mm thick.
6. Fold in the pastry in three parts.
7. Repeat steps 5 and 6 one time
8. For the final fold divide the dough in 4 parts instead of 3.
9. Sprinkle the surface of the dough with water. Roll and press a bit
to form a roll. Refrigerate for 20 minutes.
10. Cut 8mm thick slices of puff pastry.
11. Place a disc of dough on the bottom of the tins and with your
thumbs press and stretch the dough until it completely covers the tin
interior.

For the Custard
300 ml of whole milk
200 ml of cream (35% fat content)
180 gr of caster sugar
2 tablespoon of cornstarch
4 egg yolks
Cinnamon stick
Lemon zest

1. Dissolve the cornstarch with a part of milk.
2. In a pot, combine everything, except the egg yolks. Bring to a low
simmering just to infuse the aromatics and thicken it up to a double
cream texture (6 minutes)
3. Let it cool to room temperature, before adding the beating egg yolks.
4. Fill up the tins up to ¾.
5. Bake at maximum heat (250ºC or 500 Fahrenheit). Place the tray in
the middle of the oven, fan off with heat coming from top and bottom
either.
6. Should bake for 12/15 minutes. First the puff pastry will start to
flake. After a few minutes the custard will rise and form a dome. When
the black dots appear on top, Pastéis de Nata are done.

Personal notes: For high altitude, more water is needed, otherwise, the dough is dry and won't roll out well. Maybe use baking flour next time instead of all-purpose? 500 F is too hot--use 475 or 480, mix of convection and regular bake. Be sure to use a pan under the tins to catch the butter which will overflow! Makes 18-19 pastries, and enough leftover custard to make 1-2 crema catalanas.

Crispy Roast Potatoes

 

From seriouseats: best crispy roast potatoes

Use Yukon Gold potatoes, large-ish and quartered, or medium-sized and halved.

In 2 quarts of boiling water (with 2 T kosher salt and optional 1/2 t baking soda), add 4 lb of cut Yukon Gold potatoes. After returning to the boil, cook 10-15 minutes. Drain, put back in pan and shake a bit to bruise the potatoes. Oil generously (5 T olive oil, or combination of olive oil, duck fat, etc.). Bake (convection bake or air-fry) about up to 20 minutes in a 400 F oven, shake & turn potatoes. Continue baking another 30 minutes until exterior is nice golden brown. Add garlic & seasonings such as rosemary, thyme near the end. Add kosher salt & fresh ground black pepper to taste.

Or, pan-fry the potatoes until nice and golden brown, adding seasonings at the end.

Keto crackers with psyllium husks and sunflower, pumpkin, flax, and sesame seeds

 Adapted from the post at alphafoodie.com (but that site's ads are really obnoxious!) Use raw, not toasted seeds. Remember that flax seeds and sesame seeds should be refrigerated after opening the package. Makes a 12x17 tray, which can be cut to about 28 pieces.

• 1.25 cup sunflower seeds
• 0.75 cup pepitas
• 0.75 cup sesame seeds
• 0.75 cup flax seeds
• 2 Tbsp psyllium husk (+ a bit)
• 1/2 tsp salt
• 1/2 tsp dried herbs (or more), such as rosemary
• pinch of cayenne
• 2 1/4 cup water (minus a bit)

Mix all dry ingredients. Add water. Stir thoroughly, and let rest for about 30 minutes. Preheat convection oven to 290 F. Line a 12x17 tray with parchment paper. Pour the gelled mixture on the parchment paper, smooth out with the spatula that you used to mix. Bake about 30 minutes, take out of oven & pre-cut. Return to oven, bake another 25-30 minutes. Remove from oven, flip on another sheet of parchment paper, and peel off the sheet to expose the bottom half (now on top). Bake another 10-15 minutes. Take out, let cool, and store.

Nutrition calculations (assuming no calories in spices, cut in 28 pieces):

Instant Pot Seitan

 Adapted from mywfpbkitchen.com

• 1.25 c vital wheat gluten
• 0.25 c other flour (garbanzo, coconut, etc)
• 1.125 c liquid
• 1 tsp salt
• Seasonings

Mix by hand; knead for 3-5 minutes by hand. Roll out, cut into small strips.

In instant pot: 2 c of broth or other flavored liquid, a dash of oil. Begin to heat, add seitan strips.

Pressure cook 15 minutes. Allow another 10 minutes after cooking before release.