Outlander – Books and Cooks, continued.

The precursor to this website was a social media page I created called Books and Cooks, a place where I could share a book I read along with a recipe and maybe some food history. The other day, I was thinking how cool it would be to have an Outlander cookbook. I found two (a Part 1 and a Part 2) by same author. So this got me thinking…why not create my own page that navigates some of the time periods and locations of this beloved series. So…here you go! Outlander – Books and Cooks, continued! This isn’t a page where I create my own recipes nor share anything that you probably don’t already know. It is a page where I can have fun, sharing recipes I have found. A place where I can share history or geography or new things I have learned! A place where my thoughts are splattered all over the page, the page that has no end… Enjoy!

Outlander Book 2 - Dragonfly in Amber
                        Paris, France

In Dragonfly in Amber, the second book of the Outlander series, Claire and Jamie travel to Paris to stop a rebellion by working their way through French high society. Much of the action unfolds in the dazzling Palace of Versailles, where politics, secrets, and luxury collide as they try to change history.That same sense of richness and refinement shows up not just in the setting, but in French cooking as well. French dough recipes often include eggs, which make the dough richer, softer, and more tender. This is different from many American dough recipes, which usually skip eggs and focus on simpler ingredients, resulting in a lighter, more basic texture. I have several French cookbooks and am by no means an expert, but I really love this particular type of dough for its rich flavor and soft texture.

Tart Pastry

This is my favorite recipe taken from French Classics Made East by Richard Grausman. Although it is a recipe for tarts, I find it great to use for any recipe calling for pie dough. If I want a little sweetness, I'll add a little sugar. Most of the time, I keep as is like for my chicken pot pie recipe. I am only including the food processor instructions. I am also simplifying the instructions. You will find the step by step instructions in his cookbook.
Print Recipe

Ingredients
  

  • 1 1/3 cup all purpose flour additional needed for rolling out dough
  • 8 tbsp cold unsalted butter I cut into slices before placing in food processor
  • 1 egg
  • 1/8 tsp salt
  • 1 1/2 tbsp cold water

Instructions
 

  • Place flour and butter in food processor. Pulse until butter is cut into flour.
  • Add egg and water. Pulse until a dough ball is formed. IF a ball is not forming, add a TINY amount of water until dough ball forms. Sometimes, I add too much water and it becomes sticky. No worries, just add a touch more flour.
  • Refrigerate for about 10-20 minutes.
  • On a floured surface, roll out dough to desired diameter. If too sticky, add a sprinkle of dough.