I mentioned in my blog recently about the cooking class we attended on Saturday at the Starseed Ranch in Kapa'au. This was a full participation class and everyone was assigned a dish, but we all had a chance to see what the others were doing as they were doing it.
There are actually several tricks or techniques in this recipe:
* Mixing all the dry ingredients together in a bag saves time and clean-up.
* Make sure the butter is very cold. In fact, frozen is fine.
* Make sure the liquid is also very cold,
* Using fresh lime juice instead of water when mixing the dough.
4 cups all-purpose flour
2 cups whole wheat flour
2 teaspoons salt
2 Tablespoons sugar
3 cups COLD butter
1 1/2 cups COLD water/lime juice
A pinch of baking soda is optional, if you want the dough to be a bit more like a biscuit texture.
This is a large amount and recipe can be cut in half. If you make a large batch, you can store in freezer in batches until needed.
Mix all dry ingredients in a large Ziploc bag, seal and shake thoroughly to mix all ingredients well.
Pour into the bowl of a food processor or mixer.
With motor running add the butter in chunks or broken pieces and process until all butter has been used. Add the liquid little by little and process until the dough looks like crumbs. Do not overwork.
For a kick in taste, use freshly squeezed lime juice instead of water. The taste is incredible.
Dump the dough into the baking pan – we used a large lasagna pan with about 2 inch high sides – and make sure to pat it evenly to cover the bottom and sides. Don’t overwork it.
Prick with the tines of a fork and bake for a few minutes.
Add the filling of your choice. We used fresh-laid eggs, a bit of mayo, a bit of sour cream (mix well) then added sliced cherry tomatoes, chopped green onions, basil leaves and chopped kale.
Bake at 350 F until set.
Cut into serving pieces and serve. We got about 20 squares from the size pan used.
Recipe source: Chef-owner Donna Maltz - Fresh Sourdough Express Restaurant & Memorable Experience B&B, Homer, AK