March 16th, 2016 by Julie
March 2nd, 2016 by Julie
The Antique Store is still open while the mill is being rebuilt it is adjacent to the mill. It was an 1895 cheese factory before being converted to the antique store. They have an incredible collection including toys, advertising signs, country store materials, etc. There are new items to delight you each time you visit.
January 27th, 2016 by Julie
January 20th, 2016 by Julie
Cornish Pasties are an British staple, they are savory and super tasty finger food!
3 ¾ cups all-purpose flour, plus extra for dusting
1 teaspoon salt
1 cup (2 sticks) cold butter, diced
¾ cup ice water (you may not need it all)
12 ounces raw beef skirt steak or chuck steak, cut into 1/3-inch dice
2 cups 1/3-inch-diced yellow or white onion
2 cups peeled, 1/3-inch-diced red or Yukon Gold potatoes,
2 cups 1/3-inch-diced carrots
1 teaspoon salt
½ teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 large egg
2 tablespoons milk
For pastry: Place the flour and salt in bowl of a food processor; briefly pulse them together. Add the butter and pulse at 1-second intervals until largest pieces of butter are size of chickpeas. Remove lid, pour 1/2 cup ice water evenly over flour mixture, replace lid, and pulse a few times. Add just enough additional ice water so dough holds together when you press it between your fingers. Do not overmix.
Pour dough onto a piece of plastic wrap, gently pat it together using edges of plastic wrap; then flatten it into a large, flat disc or rectangle. Wrap it tightly in plastic and refrigerate while you make filling. (Dough may be made several hours ahead of time, or a day before, if desired. Refrigerate until ready to use.)
Heat oven to 400 F.
For filling: In a large bowl, combine the chopped beef, onion, potatoes and carrots. Add the salt, pepper, olive oil, thyme and rosemary; mix well. Set aside.
Cut pastry into 6 equal pieces and shape each into a flat disc. On a lightly floured surface, gently roll each piece of pastry into a 9-inch round. If dough starts to stick to work surface or rolling pin, sprinkle it with a small amount of flour.
Place about 1 cup filling on each round, either in center if you want to bring both sides of pastry up and together, or on 1 side so you can pull other side of pastry over to make a semicircle. Use your hand to compact filling a little.
Beat the egg with the milk, brush edges of pastry with egg wash and seal them together. If you’re making semicircles, you can decoratively crimp edges of pasties with a fork or your fingers.
Place pasties on a heavy-duty baking sheet lined with unbleached parchment paper. Brush them all over with egg wash. Bake in preheated oven until golden-brown, for about 40 to 45 minutes.
Serve pasties hot, with mustard on the side. They will keep for a couple of days in refrigerator and will also freeze well. Reheat in oven or microwave.
Makes 6 pasties.
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November 23rd, 2015 by Julie