foolproof

This is a longtime favorite recipe from David Lebovitz. It was published in Fine Cooking years ago, and I think I've made it 1,000 times. I finally have my method down, which is reflected in the recipe below. Pastry dough yields 2 rounds. Don't halve the recipe. Freeze the other round or keep it in the fridge for 3 to 5 days.

Frangipane can be made up to a week in advance. Double the recipe if you are making 2 galettes. Use 1 egg for a double recipe.

Don't be intimidated by the thought of making a pastry dough—watch this Facebook Live video, which shows that the whole thing can be ready to go in your oven in under 15 minutes ... even if you forget the butter in the fridge!

Apple-Frangipane Galette

2½ (320 grams) cups all-purpose flour

T. sugar

table salt

unsalted butter

½ C. + 2 T. ice water

almond flour

sugar

salt

butter

egg (small if possible)

Bourbon, rum, brandy

sugar, turbinado is nice

vanilla ice cream

Preheat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. See videofor guidance. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar&#8217;s purse—the video really helps explain this step—pressing the dough into a disk. Use your hands to pack and pat the disk together. Store one of the rounds. Keep one handy.

Don&#8217;t wash the food processor! Combine almond flour, sugar, salt, butter and egg in the dirty bowl of the food processor. Pulse until combined, then add vanilla or alcohol. Purée until smooth.

On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 1-inch border. Arrange the apple slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure—the video might help with this. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed apples. Sprinkle the sugar evenly over the top. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.

So much easier than I thought it would be. I procrastinated on making this for days because I thought it would be hard but it wasn't. Directions are so thorough and the video helped too. Very delicious. The crust comes out so tender and flaky. Not too sweet. I love frangiapane so this was perfect. Next time I will arrange my apples better and put a little bit more sugar on top.

So easy , and so tasty.  Thank you for  this great recipe. I  did not have almond flour, replaced it with  2-3 spoons of  almonds and regular AP flour.

This video shows how to make pie dough in the food processor. The trick is to pulse just until the dough becomes crumbly, then to use a tea towel to shape the dough into a round — this ensures the dough will not be over-mixed during the mixing process. If you don't have a food processor, simply use a fork or a pastry cutter. 

This is the dough recipe I use for all of my pies, tarts, galettes, etc. It yields a flaky, buttery, golden crust every time.

Find the full recipe here: https://alexandracooks.com/2018/11/13/favorite-all-purpose-pie-dough-recipe-all-the-pies-i-use-it-with/

Foolproof Homemade Pie Dough

Easy Scallion Oil Noodles, the classic and simple Shanghai dish made with only a handful of ingredients. Add a fried egg and dare I say it, the perfect noodle dish!

Easy Tasty Scallion Oil Noodles

neutral oil

1.5 tbsp dark soy sauce (see notes)

tbsp light soy sauce

scallions (green onions)

tsp minced garlic

wheat noodles

Cut off the roots and cut scallions into thirds. Cut each thirds thinly or tear it with you hands. Mince garlic and set aside.

In a pot/pan, add neutral oil and scallions. Cook over medium heat for 10 minutes or until the scallion is cooked to your desired doneness, occasionally stirring.

Turn off heat and add the minced garlic and stir. Remove the scallions from the oil before adding sugar, dark soy sauce and light soy sauce. Stir well.

Meanwhile, cook noodles according to instructions. Once cooked, transfer the noodles straight from the pot to the scallion oil mixture. Mix well until well combined. Leave the noodles in the pan for a few minutes to soak up all the sauce.

Serve with the cooked scallions on top or mixed in the noodles. Enjoy!

Foolproof fruit cobbler recipe is guaranteed to be a success. Serve warm with a big scoop of ice cream for the ultimate Southern treat!

Easy Fruit Cobbler

butter (one stick)

flour

milk

Preheat oven to 350 degrees.

Place butter into 9 X 9 pan and place pan into oven as it preheats. This melts the butter and lubes up the pan to prevent the cobbler from sticking.

Mix together the flour, sugar, and milk.

Once the butter is melted, and the oven preheated, pour the flour/sugar/milk mixture into the pan.

Add the can of undrained fruit, pie filling, or other fruit on top of the mixture.

Add extra sugar or cinnamon-sugar to the top if desired and place into oven.

Bake approximately 30 to 45 minutes or until the top is golden brown and the biscuit part is cook through. Baking time will depend on the fruit used and if it is frozen or not. Start checking after 30 minutes.

Quick and Easy Turkey Gravy

unsalted butter ((4 tablespoons))

all purpose flour

turkey

pepper

poultry seasoning

chicken bouillion cubes

onion powder

garlic powder

In medium pan, melt the butter over medium heat.

Whisk the flour into the butter.  Cook, whisking constantly, for 2 minutes.

Gradually add the stock, whisking well after each addition.

Taste and adjust for seasoning. (see note 3)

Bring to a boil, then reduce heat to medium-low and cook until thick and smooth.  At this point, you can add in chopped cooked giblets, liver, boiled egg, or even shredded turkey. Or you can omit them completely.  I prefer it without the additions.    Serve immediately.

https://www.youtube.com/watch?v=XYgRXB-dKso

You won't believe how quick and easy it can be to make a savory, delicious Turkey Gravy for Thanksgiving!  You can have this recipe on the table with just a few ingredients and in less than 10 minutes.

Step by step directions on how to make the best pie crust ever. This easy, buttery and flaky pie crust recipe is the perfect base for any pie!

How to Make the Best Pie Crust

tablespoon granulated sugar

teaspoon salt

unsalted butter cold,

vodka

egg wash

Place the flour, sugar, and salt in a food processor. Add the cold butter cubes to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.

Add in the ice cold vodka (or water), one tablespoon at  a time. If your dough has come together, don’t add any more vodka. You want just enough to bind the dough. Mix until just combined.. Turn the dough out of the food processor, divide into two equal pieces, and form into a flat oval disk and wrap in plastic wrap. Place in fridge for at least 30 minutes, up to 2 days, or freeze for up to a month.

When you&#8217;re ready to make your pie, turn the dough out on a floured surface and roll out into a large circle to about an 1/8th of inch thickness. Place the pie dish face down onto the dough circle and use a sharp knife to cut a border 2 inches wider than the pie dish.

Roll the dough over your rolling pin, until it&#8217;s fully wrapped around. Unroll the dough over the dish, centering it.

Roll the excess dough on the edges in and under towards the dish, like a sleeping bag. Use your fingers to press the dough, sealing it to create a thick outer crust.

Crimp the dough, making a &#8220;v&#8221; with two fingers one hand on the outside of the pie crust and the index finger of the opposite hand to make an indent in the pie crust. Repeat around the pie until the entire crust is crimped.

In a small bowl whisk together an egg and a teaspoon of water. Use a pastry brush to brush the edges of the pie crust. Last, use a fork to poke a few holes in the bottom of the crust to prevent any air bubbles from forming. Use with your favorite pie recipe!

Finally, success for our Thanksgiving day pies! This recipe was so easy to follow. And bonus that I have another disk to use this weekend for a Christmas-themed pie!

Quick, easy, and delicious. I tried a different recipe alongside this one and it did not compare.

My take on the classic Japanese garlic fried rice is easy and quick, anyone can make it! The rice is buttery, garlicky and perfectly seasoned. It will be hard to stop at just one bowl!

Japanese Garlic Fried Rice

garlic (sliced)

tbsp cooking oil

rice (see notes)

soy sauce

tsp salt

tsp sugar

tbsp Japanese mayo (optional)

green onions (for garnish)

Melt butter in a bit of cooking oil in a pan or wok over medium heat. Once the butter melts, add the sliced garlic and sauté for 2-3 minutes or until before the garlic turns golden brown.

Add the cold rice and break it up with a spoon if it&#39;s clumped together (see notes).

Season with light soy sauce, sugar, salt, pepper and Japanese mayo. Stir the rice to ensure it&#39;s evenly seasoned.

Push the rice to the side of the pan/wok and break an egg on the empty side.

Scramble and make sure it&#39;s cooked before stirring everything together. Garnish with green onions and enjoy!

Creamy, fluffy, and super garlicky - toum is the flavor bomb missing in your kitchen. Pair it with grilled chicken, roasted veggies, and french fries. This recipe comes together in just a few minutes and you don&#39;t need a food processor - it&#39;s the absolute easiest!

Easiest Toum Ever (Lebanese Garlic Dip)

garlic cloves (peeled)

lemon juice

neutral oil (such as avocado, canola, or grapeseed)

Peel

Peel the garlic cloves and place them in a wide mouth quart jar or similar sized container, then add the salt and lemon juice.

Blend

Using an immersion blender, blend the mixture until it resembles a paste.

Add all the oil on top of the mixture, then the place immersion blender at the very bottom. Start blending without raising it up. As the mixture emulsifies, gradually raise the blender until the whole mixture is white and fluffy.

Store

Place a lid on the jar and chill in the fridge, ideally overnight, for best flavor.

I make this quite often!!!! I LOVE  garlic, so this one of my Favorite things to make!!!!!!!

Easy-peasy and delicious! I’ve tried and failed with the food processor method twice and I could not believe my eyes as the ingredients emulsified up the side of the jar. This could not have been easier.

My daughter had success with this recipe, but I'm sooo sad. Mine didn't thicken even though I followed your directions. Wondering if the problem is my immersion blender?? The handle was hot-maybe it's not strong enough?? Maybe I need a new one. Tastes yummy and will be drizzled on our shawarma.

Amazing! I was determined to make toum and I tried so many recipes and so many kitchen appliances and I have never been able to get it to emulsify. But the immersion blender and the wide mouth jar were the perfect solution. It was super easy and turned out so good!  Will be sharing the recipe with friends. Thank you! :)

Very good. Made half the amount - and put everything in at once. Emulsified in seconds. No lumps. 
I made half the amount as saw the recipe and only had two small bulbs and a lemon. So, thought 'why not'? Worked brilliantly. Sunflower oil is fine too. I would say, when making again, you want reasonable sized bulbs, and I think I was about five mil over the amount needed on lemon, but otherwise it is now in my fridge and will be used very, very quickly. Thanks. Great recipe.

Fabulously easy. The third recipe I tried and this one knocks all the others right out of the ballpark. Excellent recipe! Thank you for sharing it!

I have been making garlic sauce (Toum) all my cooking life as a Lebanese mother (38 years) and everyone like it. It used to take a lot of my time to make it by hand. Your method and your video tutorial were an awesome help and easy to follow.  Thank you for a great recipe. It is never too late to learn new things. Bravo. 👏🏻 .

This simple 2 minute easy hollandaise sauce is delicious and stress free. Use it for eggs benedict, as a dip for vegetables or a pour over sauce for steak or chicken.&nbsp;A rich and buttery sauce with the mild tang of lemon juice. Delicious and using my method you can make easy hollandaise sauce at home!

Easy Hollandaise Sauce

egg yolks (room temperature)

pepper (cayenne/white/black all work)

Place the butter in a small pan and melt it over a low heat. (Don&#39;t allow the butter to brown and turn off the heat as soon as the butter is just melted.) (see note 2)1 stick unsalted butter

Whilst the butter is melting, put the egg yolks, lemon juice, salt (if using) and pepper into a measuring jug that the head of your immersion blender fits into. (see note 3)3 egg yolks4 tsp lemon juice¼ tsp saltpinch pepper

Blend the egg yolk mixture for a minute, until it lightens in colour and is well combined.

Keeping the blender in the jug, and with it running on the slowest setting, very slowly drizzle the hot melted butter over the egg mixture. (see note 4)

As the sauce combines move the blender up through the sauce. (see note 5)

Check the sauce, it should be slightly lemony and lightly seasoned.

You can now add extra lemon, salt and pepper to taste. Add as required and give it a quick blend to combine.

This is best served immediately but if that isn't possible place the jug in a bowl of body temperate water for up to an hour.

You will need a immersion blender (also called stick blender, wand blender, hand blender) for this recipe.

This happened to me the first time I did it. I had a slightly foamy, very runny liquid that tasted delicious. I think my egg was too cold. and/or my butter not hot enough. This is easily remedied. Pour the sauce into the saucepan you used to melt the butter, and put it on very low heat. Use a whisk to rapidly beat it until it sets. Be very gentle with the heat. You've already done the hardest part, which is emulsifying the butter and egg. All you need to do now is raise the temperature slowly and evenly until the yolk begins to set. This might take a minute or two, but you'll see it thicken. Then you can take it off the heat and eat it directly with a spoon, or use it as a sauce for its original intended purpose.

This worked marvelously for my post Thanksgiving breakfast of Eggs Benedict.  Stovetop versions have ALWAYS been a hit or miss disaster, so this approach was easy, but also made a world of sense!  I did need to add a bit more lemon to hit the right tart flavor, but the immersion blender and melting the butter in a measuring cup to allow the controlled flow into the egg mixture was great!  Pretty sure Julia Child would heartily approve!

Oh my goodness! I have never posted a comment before. But this was so tasty and so easy to make, I just had to share. I love eggs Benedict but it is usually expensive in restaurants. I have tried several times to make it at home but have been unsuccessful...until now!!! This was absolutely the best I have ever had and I can’t believe I made it, and it was effortless. Thank you so much for this recipe!!!

This was my first attempt at hollandaise (although I know it
Can be a challenge). I followed the directions precisely and it came out perfect!!!!

Will be making this again and again.

This was my first time making Hollandaise sauce and it came out great! A very nice lemony taste with smooth consistency, just right thickness. I will definitely make it again with asparagus and salmon. And eat the leftovers on hot toast. Thank you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1560496880/tasd5cn3miq4zncsazeg.mp4

This simple 2 minute easy hollandaise sauce is delicious and stress free. You can put your whisk away!!! This hollandaise sauce is delicious and using my method it is easy to make at home! Use it for Eggs Benedict, as a dip for vegetables or a pour over sauce for steak or chicken. A rich and buttery sauce with the mild tang of lemon juice.

This is the pie dough I use for everything: galettes, tarts, etc. 
Dough can be made up to three days in advance and stored in the fridge or made weeks in advance and stored in the freezer. To thaw, place dough in the fridge overnight before baking. 
To make a double batch: do not load your food processor with double quantities. Make the dough in separate batches — no need to wash the food processor in between batches.

Foolproof Pie Dough Recipe

(320 grams) all-purpose flour

+ 2 tablespoons (142 grams) ice water

In the bowl of a food processor

, pulse the flour, sugar and salt together. Add the chilled, cubed butter. Pulse at 1-second intervals until butter is the size of peas — should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. (To make without a food processor: In a large bowl, whisk flour, sugar and salt together. Add the butter to the flour mixture, and using the back of a fork or a pastry cutter, incorporate it until it is in small pieces. Add ice water and continue to stir with fork until mixture it crumbly but holds together when pinched.)

Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and flatten the round. Wrap in plastic wrap or parchment paper, place in ziplock or other airtight bag/vessel, and stash in the fridge for 3 days or in the freezer for months.

https://www.youtube.com/watch?v=vLpIaqQGGyI

Top 9 foolproof recipes from across the web

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Top Tags

Apple-Frangipane Galette

Easy Tasty Scallion Oil Noodles

Easy Fruit Cobbler

Quick and Easy Turkey Gravy

How to Make the Best Pie Crust

Japanese Garlic Fried Rice

Easiest Toum Ever (Lebanese Garlic ...

Easy Hollandaise Sauce

Foolproof Pie Dough Recipe

Top 9 foolproof recipes from across the web

The most viewed foolproof recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple-Frangipane Galette

Easy Tasty Scallion Oil Noodles

Easy Fruit Cobbler

Quick and Easy Turkey Gravy

How to Make the Best Pie Crust

Japanese Garlic Fried Rice

Easiest Toum Ever (Lebanese Garlic ...

Easy Hollandaise Sauce

Foolproof Pie Dough Recipe

The most viewed foolproof recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine