Stir Crazy – Fresh Asian Grill is an all new restaurant opened in MN,USA recently. This place is located inside Mall of America in Bloomington. They focuses on Pan Asian Cuisine and have a varied menu.  Even though I havent tasted meat, I do have a sense of what kind of food would appeal to my meat loving friends:)

The ambiance was great,the service was also good. You can actually see the chef in action as you see the flames coming right out of the wok stations. This is something that I havent come across most restaurants here.

Price wise it is very affordable….an appetizer, entrée and a dessert along with a kids menu cost us little over $20. Their portion size is big, so two of us shared the entrée.I had their Coconut Curry Vegetables served with Shangai noodles. It was one of the best dishes I’ve ever had. The vegetables blended with the perfect amount of red curry sauce, was truly delicious. We had Tempura Green Beans which was just ok,but the sauce a Japanese Soy Dipping sauce to go with it was too good.They also had individual bite size desserts.I ordered a Mango Crème Brulee and trust me it was sinful. So if you are looking for some Teriyaki ,Pad Thai or Potstickers in MN….Stir Crazy is the place to be!.

Coming to todays post – Strawberries has always been my favorite fruit. Nothing like having the freshest strawberry either by growing it or by atleast picking it up yourself. Am so looking forward to this year’s Summer where I plan to go Strawberry Picking. Every year I end up with a basket full of them and then panic having so many at home. I do bake with some and the rest often results in making jam.

Recently I read an article about Strawberries. I believe on an average, studies show two days as the maximum time for storage without loss of antioxidants and Vitamin C. More storage time means more nutrients loss. I used to always have a box full of them in the refrigerator but after reading that article, I try my best to finish them as quickly as possible.

To make the recipe first we have to make the dough for the base which is called Pâte Brisée  which is a very rich flavored dough with a very delicate texture  used for both Pies and Tarts. The name Pâte Brisée means “broken pastry” which refers to cutting the butter into the flour.

STRAWBERRY GALETTE

Pâte Brisée (Makes enough for one 9″ double crust Pie or two 9″ single crust pies)

Ingredients :

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold butter,cut into small pieces
1/4 to 1/2 cup ice water

Filling:

1 lb Strawberries (about 3 cups)
1/4 cup sugar + 1 tablespoon
2 teaspoons cornstarch
a tablespoon butter( cut into small pieces)
1 large egg yolk + 1 tablespoon water – for egg wash

Pulse flour,salt and sugar in a food processor. Add butter and pulse until the mixture resembles a coarse meal.Drizzle water little by little and pulse( or mix with a fork) until the mixture holds together.You may not require all of the water. Make a ball and then flatten it to a disc, wrap loosely in a plastic. Refrigerate until firm, well wrapped in plastic for about an hour( or for a day,can be frozen for up to three months).

On a lightly floured surface,roll out the dough 1/4 inch thick. Cut out a 10″ inch round and transfer to a parchment lined rimmed baking sheet. Refrigerate or freeze until form,about 30 minutes. In the meanwhile make the filling.

Cut strawberries lengthwise into thin slices.Gently toss them with sugar and cornstarch. Immediately arrange them in to concentric circles on the dough. Start from one edge,overlapping slices slightly. Fold edge of the dough over the berries.Refrigerate for about 15 minutes. Dot berries with butter. Whisk together egg yolk and the water.Brush dough edge with egg wash and sprinkle about a tablespoon of sugar.Bake until the crust is golden brown,40 minutes.Transfer to a rack to cool slightly. Serve Galette warm or at room temperature.

Note : They taste best the day its baked.
I added little more sugar to the base the second time I baked this, and it tasted much better.
This recipe was minimally adapted from Martha Stewart’s Pies and Tarts.

This is off to Meeta’s Monthly Mingle hosted by Melecotte. I was super excited when I read the theme ” Berries” for this months Monthly Mingle and ended up baking the above. I am participating in this event for the first time and am very happy about it!

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