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Blackberry Turnovers and New York City

8/2/2017

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Read about my four-day trip to New York  City on my Wanderlust blog. This trip was a spur-of-the-moment decision and I am so happy I went.
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The view from the Hudson Hotel
I thought it would be nice to combine these two posts together. Ruth Reichl is the cook behind my turnover recipe. I have admired her recipes and books for many years, as I still treasure my old Gourmet magazines for which she was the editor-in-chief. But she also lived in California in her twenties and thirties.
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She wrote a touching story about leaving New York on the Fourth of July for her first experience teaching cooking in the Pacific Northwest for the June issue of Sunset magazine. Even though I never made turnovers before, I was smitten by the story and had to try them.
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I didn't change anything in the recipe, and enjoyed every bite reminiscing about the years back when we were all young. The photo of Ruth Reichl and her husband in the magazine capture the spirit of the times.
link to my New York City post
This is an easy recipe. The only problem I had was putting the turnover together. I used a bowl to measure the pastry and a fork to join them. I also sprinkled the last batch with some turbinado sugar. I almost cut out the salt, but in the end I added 1 tsp like the recipe calls for.
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Print Recipe
Ingredients

Pastry

1½ sticks ( 200g) cold sweet butter, diced 
½ lb. cold cream cheese (230g) , diced
2 cups flour
1 tsp.salt


Filling​

10-12 oz. fresh blackberries  ( 340g) ( about 2¼ cups)
zest of ½ large lemon
½ cup ( 100g) sugar
1 TBS turbinado sugar 
3½ tsp flour 
a pinch of salt
1-2 tsp milk
Directions:

Pastry

Put all ingredients into a food processor and pulse until the dough starts to come together. Turn onto a work surface, divide into half, and press each into a disk and cover with a piece of plastic wrap. Chill for at least an hour, or up to a few days.

Making the turnovers

Preheat oven to 375˙ Fahrenheit ( 200 celsius)

Line two baking sheets with parchment paper. 

Mix the blackberries with lemon zest, sugar, flour, and salt.
Do not let it sit for more than half an hour or they’ll get weepy.


Roll each disk into a 15-inch circle. Cut out rounds , Ruth Reichl recommends a 4½ inch circle to make about 15 -18 turnovers. I used a dish of that size to cut out the circles. I did one disk at a time while the other one was in the fridge. I always roll my dough between two sheets of plastic wrap and loosen them each time so that they don't stick. I had to do quite a bit of patching the dough when rolling out the circles. 

Assemble the rounds on the baking sheet. Put several berries on one half pos the circle and fold over the other naked half. Crimp the edges with a fork. Prick a few small hole on top, brush with milk and sprinkle with the turbinado  or regular sugar.

Bake the turnovers for about 20-30 minutes until they have turned a golden brown. After baking let them cool on the baking sheet but loosen the turnovers with a spatula because some of the juices will escape and stick to the parchment paper. I kept my turnovers for several days covered with a towel . 

Guten Appetit
recipe in Sunset Magazine by Ruth Reichl
posted by ©Sunnycovechef
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Four Days in New York City

8/1/2017

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My recent trip to New York was a very special trip. The Cabrillo Symphonic and Youth Choirs performed at Carnegie Hall. My girlfriend, Diane sings in the chorus.  It's not every day that I get to watch a friend perform at Carnegie Hall,  I had to go and I am so glad I did. The chorus performed the New York premiere of a beautiful piece written by the composer Erik Ešenvalds called “The Long Road,” part of his masterpiece, “Sunset in my Hand: Ancient Voices of the Wild Pacific Coast.” It was a touching and memorable experience for all involved.
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The view from the Hudson Hotel
My solo trip unfolded without any hiccups, other than the moment when I almost lost my wallet in a taxi. When you take a taxi in New York make sure you ask for a receipt as you enter the taxi. This way you can track down your driver in case you leave something behind.
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The New York Public Library
I took the red-eye special from San Francisco and arrived in NYC early Saturday morning. Upon checking in my hotel stored my luggage and after a large cup of coffee I was ready to go. My girlfriend’s sister and her daughter took me along that day. This was good because I was super tired and not always able to function properly. We got half-price tickets at the TKTS on Time Square for a matinee and saw “A Doll’s House: Part 2” by Lucas Hnath. The play picks up after Henrik Ibsen’s “A Doll’s House" concludes. Even though I nodded off just a little bit in the beginning, eventually it got my full attention. What I liked about this play is that nobody was stereotyped as good or bad, although everybody was right and everybody was wrong.
I also saw “Little Foxes” by Lillian Hellman with Laura Linney, Cynthia Nixon (from “Sex in the City”), and Richard Thomas, who was John John in “The Waltons” TV series from years ago. The acting in this play was superb. Another play I thoroughly enjoyed was "Present Laughter" starring Kevin Kline.
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The Little Foxes
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Laura Linney giving autographs after the play
I saw “The Little Foxes“ by myself. After getting my program autographed by the actors I had a wonderful light Japanese meal at Natsumi around the corner from the theater. The edamame dumplings were outstanding.
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The first night I had a charred octopus appetizer puttanesca-style with fingerling potatoes and a bell pepper vinaigrette at Bonoit Bistro near my hotel. Food was not the focus of this trip. We ate twice at the Brooklyn Diner because it stays open late and is near Carnegie Hall. I enjoyed their BLT crab burger and Kugel noodle.
I enjoyed wandering around Central Park, eating a hot dog , and appreciating New York City. On my last day  my friends and I spent the day at the Metropolitan Museum.
Even though I had planned to go the MoMa,  I didn't make time for it, but I did have a refreshing drink and appetizer at Moderner, a great restaurant next to the MoMa. Altogether, it was a wonderful trip and I am  glad I decided to go. Read more about New York on my other post from last year.
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

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    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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  • Home
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    • Appetizers
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