Pate' Sucree' Blackberry Crunch Dessert

3 cups fresh blackberries

1 T instant Tapioca  (may use 1T flour instead if no tapioca)
1/4 cup sugar
1/2 t fresh lemon juice
1/4 t gr. ginger
1/4 t cinnamon


Crush slightly and toss all together and set aside

Pate' Sucree' ; 1 (8-9 in crust) mixing should be quick as so the butter does not get warm

1 1/2cup all purpose flour
1T sugar
1/8 t salt
4 T butter (very cold)
1 1/2 T veg. shortening (very cold)
2 1/2 to 3 T verycold water


add all ingredients to bowl in sequence with recipe. you may use the food processor or a paddle on your mixer to do this. pulse the processor till the fat is crumbly like peas, do not overmix.


Add water and quicky pulse just till the dough comes together. Press dough into ball lightly do not over work or dough will be tough and buuter will melt. use the palm of hand to do "Fraisage", take edge of dough and smooth out on board with palm, do this until butter is blended scrape back together with dough scraper into ball and put in freezer for 1 hour or overnight in refrigerator.


Place dough on lightly floured board or marble. roll out to sdesired shape quickly and place into vessel for baking.


Streusel for top;


3/4 cup flour 1/3 cup brown sugar
pinch of salt
4oz butter
process in processor until butter is large size peas and set aside.

Place blackberry mixture in Sucree' shell and top with streusel bake in preheated oven 350 degrees
Bake until golden brown on top and berries are bubbling about 20-30 minutes


mmmmmmmmmmmmm...............Enjoy!

Yahoo!

Yahoo!

Spiced Curried Brown Rice and Black Bean Salad

This recipe I created has all you need for a meal or you can use it as a side dish. The beans and rice form a complete protein and the brown rice has great fiber and nutty flavor. The cilantro curry and the red wine shallot vinaigrette is fresh and bright.



1 cup uncooked brown rice
2cups water
1 bay leaf
1 t curry
1/2 t coriander
pinch of cayenne pepper

bring to boil and then turn to simmer for 30-35 minutes
cool immediately.
when rice is cool add all ingredients below and toss with vinaigrette.

1 1/2 cup black beans "dried and cooked or canned", if canned please rinse well under water.
1/2 cup each
cucumbers, diced
fresh red bell pepper, diced
celery diced
fresh cilantro, rough chop
1/4 cup dice red onion or shallots


Vinaigrette: 1/4 cup red wine vinegar, 1 cup olive oil or canola oil, 1 T minced shallots and 1/2 t minced garlic, 1 T water. Shake well and use only enough dressing to moisten salad to your taste.


Bon Appetit

Students Take Back their Right To Healthy Food On Campus!

Students At Berekely successfully deterred the fast food chain "Panda Express" from opening on their campus. They formed a group call cofed and have raised enough money to open their own student run community cafe instead. Wow! What an achievement.
This does not have to stop in Berkeley there are campuses everywhere starting there own food movements on campus and The Slow Food Organization is helping out. If you would like to read the article just click at the bottom of my page here and experience a new wave of food happenings around the country. The website cofed.org will provide information and groups that are available for help in starting your own food revolution.
Eat well and slow.........

"Hooch"

We just poured the hooch off the starter. Early morning is the time we prepare our bread. we are going to make foccacia, seeded rustic, kalamata olive and a walnut baguette. Hooch is the alcohol that builds in the starter and may be blended in the starter or poured off. Sometimes we blend it in for more flavor and then the rest of the time we pour it off. It is a black liquid that just covers the top, it is harmless and comes from fermenting. like fine wine, bread has it's own fermentation that provides hearth breads with a desired odor and flavor. Try making some for yourself, just blend together 1 cup of purified water and one and a half cups of flour,we use bread flour, stir and let sit out on counter so it will gather bacteria from the air and develop into a bubbly concoction for the most wonderful bread you have ever tasted. Chow!

Sweet “n” Savory is a small and unique company dedicated to our customers and well-prepared wholesome food. Our food is made from scratch and is preservative free using only the finest ingredients. We are committed to using local, seasonal and sustainable food, and environmentally, a responsible steward.
Artisan breads are our specialty along with French pastries and favorites such as Cupcakes, Cookies, turnovers, Scones and a long list of other delicious sweets. Our Savory sandwiches, boxed lunches, salads, both green and grain salads are known for their distinct flavors. Sweet “n” Savory welcomes the opportunity to earn your trust and deliver our customers the best service and food in the industry.
Chef Mary Nicole is well known in the wine country of Sonoma County, CA. for her inspiring and inventive food yet has never forgotten her home cooking roots. For many years she has inspired her clients with creative menu ideas in favor of her clients’ individual needs whether a special occasion or just pastries for breakfast.
We are looking forward to serving Warrensburg, Missouri, our new home, with the intent of becoming a contributor to our new community. We welcome your business for any occasion no matter how large or small.
sweetnsavory@rocketmail.com