EUROPEAN BUTTER PLUGRA RECIPES

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PIE CRUST RECIPE - NYT COOKING - RECIPES AND COOKING ...



Pie Crust Recipe - NYT Cooking - Recipes and Cooking ... image

Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.

Provided by Melissa Clark

Total Time 1 hours 45 minutes

Yield One 9-inch single pie crust

Number Of Ingredients 4

1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed

Steps:

  • In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
  • Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

CRISPY CHICKEN WITH LEMON ORZO RECIPE | INA GARTEN | FOOD ...



Crispy Chicken with Lemon Orzo Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 16

2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper 
4 boneless chicken breasts, skin-on (about 8 ounces each) 
1/4 cup canola oil 
9 tablespoons good European-style unsalted butter, such as Plugrá, divided 
2 tablespoons minced fresh parsley 
Lemon Orzo with Feta, recipe follows
1 lemon, cut into 8 wedges 
Preheat the oven to 450 degrees F.
Kosher salt and freshly ground black pepper
1 cup orzo 
2 teaspoons grated lemon zest 
2 tablespoons freshly squeezed lemon juice 
2 tablespoons good olive oil 
1 tablespoon minced fresh dill 
1 cup small-diced feta, preferably Greek (4 ounces) 

Steps:

  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
  • Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
  • Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
  • Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
  • In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
  • Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

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