Strawberry Galette with Basil Whipped Cream

This springtime stunner is gorgeous to behold—and very enjoyable to eat. Thinly sliced strawberries are laid in a concentric pattern atop a large round of pastry dough. Although the galette needs no embellishment, basil-infused cream lends a sophisticated touch to each slice.

SERVES 6 TO 8

Ingredients:
• ¾ cup heavy cream
• ⅓ cup loosely packed fresh basil leaves, patted dry and chopped
• ¼ cup plus 3 tablespoons sugar
• ¾ cup mascarpone cheese
• All-purpose flour, for dusting
• Pâte Brisée (do not divide into 2 disks)
• 1 pound strawberries, hulled (about 3 cups)
• 2 teaspoons cornstarch
• 1 tablespoon cold unsalted butter, cut into small pieces
• 1 large egg yolk, for egg wash
• 1 tablespoon water, for egg wash

Preparation:
1. Combine cream, basil, and 2 tablespoons sugar in a heatproof bowl. Set bowl over (not in) a pan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate at least 1 hour (or up to 2 hours, for more pronounced basil flavor). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover, and refrigerate until ready to serve, up to 2 hours.

2. On a lightly floured surface, roll out dough ¼ inch thick. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate or freeze until firm, about 30 minutes.

3. Preheat oven to 350°F. Meanwhile, cut strawberries lengthwise into ¼-inch-thick slices. Reserve end pieces for another use. Gentlytoss slices with ¼ cup sugar and the cornstarch, and immediately arrange in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate 15 minutes. Dot berries with butter.

4. Whisk together egg yolk and the water. Brush dough edge with egg wash, and sprinkle with remaining 1 tablespoon sugar. Bake until crust is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Serve galette warm with basil cream.

This Free Form recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Beans and Bean Products Chinese Ingredients

Beans and bean products play a prominent role in Chinese cooking, where they are used in much the same way as dairy products are in the West. The soybean, one of the most ancient staples grown in China, is richer in protein than an equivalent weight of any other food. However, because soybeans are hard to digest as beans, they are usually processed into sauces or, more important, into bean curd. Many imitation meat dishes, the backbone of Buddhist vegetarian food, are based on the numerous forms of bean curd. Fermented bean products are very important seasonings in savory cooking, while the red azuki bean, whole or in paste form, is used in many sweet dishes.

Bean Curd, Fresh

Bean curd, fresh Made from a mixture of finely ground soybeans and water, bean curd is used extensively in Chinese cookery.

Bean curd, puffed

Deep-fried pieces of fresh bean curd, used to absorb tastes and juices.

Bean curd sheet

Bean curd sheet Thin, dried sheet of bean curd; has to be moistened before use.

Black beans, fermented

Black beans, fermented Whole soybeans preserved in salt and ginger.

Red beans

Red beans Highly proteinaceous azuki beans, most commonly used for puddings in Chinese cookery.

Red bean paste

Red bean paste Thick paste made from puréed, sweetened red beans, frequently used as a sweet filling.

Bean curd “cheese,” red fermented

Bean curd “cheese,” red fermented Fresh bean curd, fermented with salt, and rice wine.

Bean curd “cheese,” white fermented

Bean curd “cheese,” white fermented Fresh bean curd, fermented with or without chili.

Crushed yellow bean sauce

Crushed yellow bean sauce Purée of fermented yellow soybeans, wheat flour, salt and water.

Szechwan chili paste

Szechwan chili paste Spicy hot paste of dried chili and crushed yellow bean sauce.

Soybean paste

Soybean paste Paste of crushed soybeans combined with chili, sugar and salt.

Yellow beans in salted sauce

Yellow beans in salted sauce Whole yellow soy beans fermented with salt, wheat flour and sugar.

This Ingredient Information was published in 'Yan-kit’s Chinese Cookbook by "Yan-Kit So (Foreword by Claudia Roden)" - p24 to p25'

The Luck of the Dutch Savory Classics

Lucky you if you’ve had the chance to visit Ireland’s beautiful County Cork, where dairy cows graze on rolling green hills in the shadow of Blarney Castle. From Northwest Cork comes Coolea, an Irish version of Holland’s Gouda. We pair Coolea here with another Dutch classic, Heineken beer. Bringing nations together, that’s what fondue is all about!

Ingredients:
• 1 pound Coolea, Gouda, or Edam cheese, grated
• 2 tablespoons all-purpose flour
• 1 cup beer (Heineken or other pale lager)

Preparation:
Toss the cheese with the flour in a bowl and set aside. In a fondue pot, bring the beer to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture, ½ cup at a time, stirring until melted after each addition. Serve immediately.

Makes 2 cups

SERVE WITH: Irish brown soda bread cubes • toasted wheat or walnut bread cubes • apple chunks • boiled red or Yukon gold potatoes • roasted or boiled onions • cooked Irish sausages or bacon, cut into bite-size pieces

BEVERAGE SUGGESTIONS: brown ale • Amontillado sherry • blanc de noirs (sparkling wine)

CHEESE NOTES: The Willems family swapped a hectic life in the Amsterdam restaurant business for a farm in the remote countryside of Northwestern County Cork, Ireland. Today they produce Coolea, a Dutch Gouda-style cheese named after the tiny Irish village they now call home. Though it is very much like traditional Dutch Gouda, Coolea has a creamier texture and a nuttier, more caramel-like flavor. It makes a fantastic fondue.

This recipe was published in 'Fondue by Lenny Rice and Brigid Callinan'.

Free Form Thin Pear Tart

Here’s a great weeknight dessert option—no rolling pin required. The cream cheese dough comes together quite easily, and is simply patted into a thin round. A single pear is thinly sliced, then tossed in a bowl with pear brandy, sugar, and lemon juice. The mixture is then fanned out over the dough before baking. Whipped cream makes a nice accompaniment, as does a snifter of pear brandy, naturally.

SERVES 8

Ingredients:
• 2 ounces cream cheese
• 4 tablespoons unsalted butter, room temperature
• ½ cup all-purpose flour, plus more for dusting
• ½ cup plus 1 tablespoon plus 1½ teaspoons sugar
• ⅛ teaspoon salt
• 2 tablespoons fresh lemon juice
• 2 tablespoons pear brandy (or regular brandy)
• 1 ripe, firm Bosc or Red Bartlett pear
• ⅛ teaspoon ground cinnamon

Preparation:
1. Preheat oven to 400°F. Combine cream cheese and butter in a food processor. Add the flour, ¼ cup sugar, and the salt, and process until combined. (Dough will be sticky.) On a parchmentlined rimmed baking sheet, with lightly floured fingers, pat dough into an even 8-inch round.

2. In a medium bowl, combine ¼ cup sugar with the lemon juice and brandy. Halve pear lengthwise, and core (leave skin on). Cut each half lengthwise into ¼-inch-thick slices; transfer to lemon-juice mixture; coat well. Drain slices in strainer. Arrange around outer edge of dough, overlapping slightly, then arrange remaining slices in center. Sprinkle tart with remaining 1 tablespoon plus 1½ teaspoons sugar. Dust pears with the cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.