This is my adaptation of Cooks Illustrated/America’s Test Kitchen’s “foolproof pie dough” crust originally published in Cook’s Illustrated’s November 2007 issue. While I have their print compilation of all the 2007 recipes, J. Kenji Lopez-Alt posted it as well on Serious Eats. My version of this vodka pie crust is slightly different in that I prefer to use lard instead of vegetable shortening. It imparts a better texture, flavor, and has no trans fats. In the video, I happen to be out of both and I use some schmaltz (chicken fat) instead. This is one of the recipes we tested as part of our YouTube video series investigating 3 different ways of making pie crust….
This is Bon Appetit’s pie crust, in fact, their “Flakiest Pie Crust”, one of the recipes we tested as part of our YouTube video series investigating 3 different ways of making pie crust. It is super simple – only a handful of ingredients and a bowl, bench scraper, and a rolling pin. You can make this easily at home….
Our first dish is Matapa (also written matata), a seafood and peanut stew from Mozambique. This recipe first appeared on the Farmers, Food, and Vegetable in Mozambique blog, but we made some refinements and clarifications.
Let’s talk about the country first. I’ve been within a few hours of its border, but Mozambique is a country I’m just learning more about. It is a coastal country on the south eastern side of Africa just across the Mozambique Channel from Madagascar and was traditionally inhabited by hunter-gathering Bushmen eating wild game and foraging for roots, seeds, etc. Back then, it was covered in dense forest, but today 70% of that forest is gone. A big shift in Mozambique’s food culture began in 1498 when Explorer, Vasco da Gama from Portugal established a port on his way around the Cape of Good Hope to India. Trade at this port introduced foods and spices such as peppers, garlic, coriander, and onions to Mozambique and the cuisine developed from there….