Tags: baking, savory
Gale Gand’s Summer Vegetable Tart at first sounded so promising. My CSA is throwing all kinds of vegetables my way, and it can be a challenge (a fun challenge) to get them taken care of before the next week’s batch takes over my fridge. I was kind of surprised, then, to see that the “summer vegetables” in the recipe are just garlic, onions, red peppers and mushrooms. Those are more like “whenever vegetables,” so I took some creative license and added zucchini and summer squash to the mix.
The tart is simple enough– the shell is just layers of butter-brushed phyllo baked till golden. The veggies are sautéed separately and then loaded into the baked shell along with some cheese. That’s it, all done and ready to serve. It’s okay. It certainly isn’t bad, just a little dull, even though I tried to pep mine up with some hot pepper flakes and fresh parsley. The phyllo shell gets soggy in a hurry, and because the filling is never baked, it stays loose and messy. I prefer the Cheese and Tomato Galette we did last month, and I think a riff on that will be my next attempt at a summer veggie tart.
Tags: baking, savory
Flo Braker’s Cheese and Tomato Galette uses the same cornmeal and sour cream dough as the Crunchy Summer Fruit Galette we did last summer. The dough was still as sticky as I remembered, but I rolled and formed it directly on the parchment I used for baking, so I didn’t tear my hair out.
The recipe specifies the filling as tomatoes, basil, mozzarella and jack, but you can play around with the herbs and melting cheeses. You can see I used dill in lieu of basil, and while I did have mozz in here, I used a more flavorful washed rind cow cheese instead of Monterey jack. Also, I sprinkled a little s&p on the tomatoes because I like them seasoned. When I turned my galette in the oven, I noticed the tomatoes had given off some liquid. I just tipped it out with a spoon so it wouldn’t make my tart watery.
I split this with my husband– it’s little. With a salad and a glass of wine, it was a nice summery dinner. I have an extra round of dough in the freezer, so I’ll make this one again.
Tags: food, giveaway, savory, snacks
As a kid, getting breakfast for dinner was a rare and exciting treat. As an adult, I can do this any darn time I please, but it still hasn’t lost it’s excitement factor. Clearly I’m not alone in this, because there’s a new book called Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth. This book has savory takes on pancakes and waffles, lots of egg dishes and even breakfast for dessert, but these Maple-Glazed Meatballs– like breakfast sausage doused in syrup– were what I wanted to try first.
These meatballs are flavorful and moist. Because of their sweetness, I wouldn’t pair these with pasta, but they make a great app or a perfect TV snack.
I want to send a copy of Breakfast for Dinner to one of you! Just leave me a comment (one per person, please) on this post before 4:00 pm EST on Friday, March 8 and I’ll randomly choose a winner from the list. Be sure your e-mail address is correct so I can contact you.
***Giveaway Winner Update: I used random.org to generate a random comment number to find the winner. It selected comment 18, so congratulations to AnnaZed. I’ll be sending your book soon!***
Maple-Glazed Meatballs- makes about 24 meatballs
from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth
Steph’s Note: The original recipe called for ground pork, but I used ground chicken instead. If you do, too, you may find that you need to add extra tablespoon of so of breadcrumbs and give the mix about a 30 minute rest in the fridge before portioning into meatballs.
for the meatballs:
2 tablespoons olive oil
1 medium yellow onion, diced
1 small Granny Smith apple, peeled, cored, finely diced (about 1 cup)
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 pound ground pork (or ground chicken)
1/2 cup unseasoned bread crumbs
1/4 cup milk
2 tablespoons pure maple syrup
1 teaspoon ground fennel
1/2 teaspoon dried red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
for the glaze:
2 tablespoons pure maple syrup
2 teaspoons tomato paste
1/2 cup apple juice
2 teaspoons cider vinegar
-Line a baking sheet with foil.
-Heat the oil in a large skillet over medium heat. Add the onion. Cook until translucent, 7 to 10 minutes. Stir in apples, ginger and garlic. Cook 1 to 2 minutes. Remove from heat and cool.
-In a large bowl, combine pork, egg, breadcrumbs, milk, maple syrup, fennel, red pepper flakes, salt and black pepper. Add the cooled onion mixture. Mix with your hands until uniform. Roll by tablespoonfuls into 1-inch balls, or use a small ice cream scoop to portion. Arrange on prepared sheet. Refrigerate for 30 minutes.
-Preheat oven to 400°F.
-For the glaze, whisk together maple syrup, tomato paste, apple juice and vinegar in a small saucepan. Bring to a simmer. Cook over medium heat, stirring occasionally, until reduced by half, about 5 to 7 minutes. Remove from the heat and cool slightly.
-Brush meatballs with half of glaze. Bake 10 minutes. Brush with remaining glaze. Bake 5 to 7 minutes longer or until cooked through (internal temperature of 160°F. Serve warm.
Please note that the publisher, Quirk Books, sent me a copy of this book.
Tags: eggs, party food, savory
I love a good party, and I’m so happy to have been invited to a virtual bridal shower for Jessica from My Baking Heart! I’ve gotten to know Jessica through TWD. She’s an amazing baker (and cook, too)…clearly C knows that he’s a lucky guy.
Nikki from Pennies on a Platter organized this big celebration, and we are going to have a fabulous table of drinks, snacks and sweets prepared by a list of incredible ladies. I decided to bring along deviled eggs. They are one of my favorite cocktail snacks, and I just love how retro they are. The recipe below is for deviled eggs at their most basic, but you can jazz them up an infinite number of ways with spices and fresh herbs. I used a French curry mayo that I bought at the fancy mayonnaise shop here in Brooklyn (I was just too intrigued by the strangeness of a mayonnaise shop not to stop in and buy something), and sprinkled over smoked paprika and chives. Of course I piped my filling in with a star tip because it’s a special occasion.
Deviled Eggs- makes 12 halves
6 large eggs
2 tablespoons mayonnaise
1 tablespoon sour cream
1/2 teaspoon white wine vinegar or squeeze of lemon juice
1/2 teaspoon dijon mustard
salt and pepper to taste
-Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Turn off the heat, cover and let stand 10-12 minutes. Meanwhile, fill a medium bowl with water and ice cubes. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.
-Peel eggs and slice in half lengthwise. Put the yolks in a fine-mesh sieve and use a spatula to press them through sieve and into bowl. Add remaining ingredients, and stir vigorously until smooth.
-Arrange whites on serving platter and mound with the yolk mixture, either using a spoon or a pastry bag and tip. Serve immediately.
Tags: baking, pie, savory
This week TWD is putting on our Easter best with Nick Malgieri ‘s Pizza Rustica. If you are wondering “what heck kind of pizza is this?” then think instead of cheese pie. Ricotta, mozzarella, pecorino…like calzone filling inside pie crust. This is rich and special…no wonder it is an Italian Easter tradition.
The pie dough is a pasta frolla, which is actually a sweet dough, and is used in cookies as well. A sweet dough may sound odd for a savory pie, but with the salty filling, it just works. I should note though, that I cut back the sugar in the recipe from 1/3 cup to 3 tablespoons. For me, this was just the right level of sweetness. The dough also has some baking powder in it, so it puffs a bit and reminded me a little of a biscuit. The pasta frolla is really easy to work with. If you need to patch it while rolling it out, just press it back together. For better browning, you can brush the lattice strips with a little eggwash before baking.
At the shop where I work, we make a pizza rustica almost every day. The filling has prosciutto in it and I don’t eat pork, so in the year and a half I’ve been there, I’ve never had a taste! I was really excited to make one at home that I could finally try. This recipe also has prosciutto in the filling, but I think the substitution possibilities are pretty limitless here. In mine, I went with chicken sausage and kale (both of which I cooked and cooled first), and some red pepper flakes for spice. One thing that I’ve learned from making rustica at work is that it’s important to remove any excess liquid from the filling components before assembly. The night before making my PR, I drained my ricotta in a sieve lined with a coffee filter. I also was sure to squeeze any juice out of my cooked kale before chopping it up.
I think that pizza rustica is best eaten room temperature. And you know what goes great with it? Red wine.
For the recipe, see Baking with Julia by Dorie Greenspan or read Emily’s blog, Capitol Region Dining, and Raelynn’s blog, The Place They Call Home, as they are co-hosting this recipe. Thanks, ladies! There’s also a video of Nick and Julia making the pizza rustica together. Don’t forget to check out the rest of the TWD Blogroll.
Tags: baking, snacks
If you are looking for one of the easiest hors d’oeuvres ever, then look no further than Mustard Bâtons. Not only are they dead easy, they’re dead tasty, too. Take some ready-made puff-pastry, smear it with strong Dijon mustard and fold it over to encase the mustard. Then cut it into strips, eggwash and sprinkle with seeds or salt or pepper or whatever and bake until golden, crispy and flaky. Voilà! Enjoy with a glass of wine.
OK, I know it is New Year’s Eve afternoon already, and maybe I’ve missed the boat on telling you about this….but if you happen to be ringing in 2011 by having people over for cocktails, or if you are going to someone else’s place and looking for something to bring, I have just the thing. Dorie’s Sweet and Spicy Cocktail Nuts are fast and easy (provided you have a stash of nuts in your fridge or cupboard), and trust me, they will be gobbled up.
The technique is simple: take a couple cups of your favorite nuts (a mix is best), coat them lightly in a frothed-up egg white and then toss them in a mix of sugar, salt and spices. Bake for half an hour at 300°, making sure they are in a single layer so they don’t stick together. Let cool and enjoy with wine or bubbly.
For the exact recipe, see Around my French Table by Dorie Greenspan. Don’t forget to check out my fellow francophiles’ posts (not all of us are doing the recipe this week). Happy 2011, and I’ll see you next year!
This French Fridays with Dorie recipe isn’t a dessert flan with caramel, but a savory custard with blue cheese and walnuts. The pumpkin flan base comes together in snap thanks to canned pumpkin and the food processor. I think I was a little aggressive with the whizzing up…my flans looked like I had some tiny air bubbles trapped below the surface. No matter, they still tasted great, and baking them in a water bath ensured a creamy, soft texture. I know I usually think of pie when I think of pumpkin, but really, it’s just squash and goes wonderfully with cheese and nuts. Add a spinach salad, a piece of baguette and maybe a glass of wine, and you have dinner!
Yeah, that’s right– a new Dorie book means a new group! Laurie started up French Fridays with Dorie (which, for some reason, I keep calling “French Fries with Dorie”), a weekly celebration of the recipes in Dorie Greenspan’s gorgeous new book Around my French Table.
Things have been more than a little disorganized here…boxes are everywhere, butcher paper is tied and stacked like bales of hay, and the kitchen counter is pretty messy. I thought I might miss the first party, and have to skip making these gougères. Then I thought again, and realized I could really use a glass of wine and some snacks!
Gougères are little cheesey puffs made with a pâte à choux base. If you’ve never prepared choux paste before, it’s not hard (I even made this batch by hand), and in my opinion it’s one of the most fun things to make! I used gruyère cheese in mine, but you can use whatever grating cheese flots your boat. Salty and good!
It’s Fourth of July weekend! Long, warm days out in the yard, kids running around with sparklers, grown-ups grilling with a beer in one hand…ahhhh. Oh, wait, I don’t have a house in the country, or even a balcony, and alas, no sparklers. But I do have an oven, a six-pack and a jar of homemade barbecue sauce, so I can still do my thing…BTW, “my thing” this year is pulled chicken sandwiches.
I have been making this sauce recipe for years, and I just love it. It’s perfect for slathering on all types of meat and veg…and come Monday it will make for an amazing leftover barbecue chicken pizza! I’m fully aware that some people gag at the thought of liquid smoke…if that includes you (or if you are lucky enough to have a charcoal grill), leave it out. Another way to get good smokiness and a little heat is by replacing the liquid smoke, hot sauce and cayenne with a couple tablespoons of the sauce from a can of chipotles in adobo.
Happy Fourth, and happy grilling!
Simple Sweet and Tangy Barbecue Sauce– makes 1 1/2 cups
adapted from Cooks Illustrated (July 2000)
1 medium onion, peeled and quartered
1 c ketchup
2 T cider vinegar
2 T Worcestershire sauce
2 T Dijon mustard
5 T molasses
1 t hot pepper sauce , such as Tabasco
1/4 t ground black pepper
1 1/2 t liquid smoke (optional)
2 T vegetable oil
1 medium clove garlic, minced (about 1 teaspoon)
1 t chili powder
1/4 t cayenne pepper
-Process onion and 1/4 cup water in workbowl of food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Strain mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula to obtain 1/2 cup juice. Discard solids in strainer.
-Whisk onion juice, ketchup, vinegar, Worcestershire, mustard, molasses, hot pepper sauce, black pepper, and liquid smoke (if using) in medium bowl.
-Heat oil in large nonreactive saucepan over medium heat until shimmering but not smoking. Add garlic, chili powder, and cayenne pepper; cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil; reduce heat to medium-low and simmer gently, uncovered, until flavors meld and sauce is thickened, about 25 minutes. Cool sauce to room temperature before using. (Can be covered and refrigerated for up to 7 days.)