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scs live it up 072718

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12 LIVE IT UP! FRIDAY, JULY 27, 2018 SANTA CRUZ SENTINEL the first time I ever cooked and how fun and satisfying it was— my stepfather taught me how to make cinnamon toast when I was eight, and it felt like I was learning magic," she says. "Learning a new dish and creating something great out of nothing still feels magical to this day." Lee studied at the New England Culinary Institute in Vermont. Before arriving at Intercontinental, her experience included several Monterey Peninsula venues (Restaurant 1833, Montrio Bistro, Earthbound Farm) and a few in Las Vegas (Michael Mina at the Bellagio, the Mansion at MGM Grand, Rick Moonen's RM Seafood and RM Upstairs). When asked why she enjoys cooking, Lee responds, "I cook because I love food, plain and simple!" She offers a few tips for healthier cooking and eating: • Eat and cook the colors of the rainbow -- lots of fruits and veggies. • Avoid boxed and processed foods. • We are so lucky to be surrounded by such great produce; it would be a shame not to take advantage of its abundance. I live for our farmers' markets! CONTINUED FROM 11 Cream Cheese Pie Dough Ingredients: 1 pkg (8 ounces) cold cream cheese 2 sticks (8 ounces) unsalted cold butter 2 teaspoons vanilla extract 2 1/2 cups all purpose flour 2 teaspoons salt Directions: Combine the flour and the salt in a bowl and whisk together to combine. Set aside. Beat the cream cheese, butter and vanilla extract in a mixer until smooth. While mixing on low speed, slowly add the flour/salt to the cream cheese mixture little by little. When the dough almost comes together in a ball, stop the mixer and finish mixing by hand. Turn out the dough onto a lightly floured surface and finish kneading by hand. When the dough comes together, flatten it into a rectangle approximately 6 by 8 inches. Wrap tightly in plastic wrap and chill in the refrigerator for 1-2 hours. Stone Fruit Pie Filling Ingredients: 3 large fresh peaches, pitted and cut into chunks 1 cup fresh cherries, pitted and halved 1/2 cup granulated sugar 2 tablespoons cornstarch 1/2 teaspoon cinnamon 10 rasps of freshly grated nutmeg 1/4 teaspoon salt Directions: Combine all ingredients in a bowl. Set aside. Egg Wash 1 egg, beaten with 1/4 teaspoon water and a dash of salt 1 tablespoon turbinado sugar Assembly 1. Cut chilled pie dough in half. Leave one half in the fridge, and roll the other half on a floured cutting board to approximately 8 by 10 inches. Place pie dough sheet onto parchment-lined sheet pan. 2. With a slotted spoon, carefully drain off some liquid from the filling, as the mixture will become watery as it sits. Spoon pie filling into the center of the prepared pie dough sheet, leaving a 1" border around the edge of the dough plain and uncovered. 3. Brush 1" border lightly with egg wash. 4. Roll out second half of pie dough on floured cutting board. Carefully top the pie with the second sheet of pie dough, gently pressing down edges into 1" border of bottom sheet of dough. 5. Crimp border with a fork. Cut along four sides to create clean edges. Refrigerate pie for at least 30 minutes. 6. Preheat oven to 350 degrees. Just before baking, brush top with egg wash and sprinkle with turbinado sugar. 7. Bake for approximately 40-45 minutes for conventional ovens. To test for doneness, peek under the pie; the crust should be golden and crisp on top and on the bottom. 8. Serve warm with whipped cream. Stone Fruit Pop Tart Pie Recipe from Executive Chef Michelle Lee, the C restaurant + bar ...recipe continued CONTINUES ON 13

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