Friday, March 31, 2017

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         Leek Leek and Potato Tart
1-1/2C flour
pinch salt
1-1/2 sticks unsalted butter, cold, cut into pieces
1 large yolk
2 Tbsp. unsalted butter
2 or 3 slices bacon, cut into pieces
3 – 4 leeks, white and light green parts only, sliced
salt and pepper to taste
¾ lb. red potatoes, roasted, cut into ½-inch slices
1C cream
1/2C manchego or goat cheese

For the pastry:  Put flour, salt and butter in a food processor and pulse 2 – 3 times.  Add the yolk and pulse to combine.  Add water as needed to form a dough that holds together.  Form into a disk, wrap in plastic wrap and chill 30 minutes.

For the filling:  Heat the butter in a pan, add the bacon and cook until brown.  Set aside.  Add the leeks, salt and pepper and cook until wilted and tender.  Add ¼ cup of the cream and cook until mostly absorbed.  Add the potatoes and ¼ cup more of the cream and cook until cream has absorbed.  Continue adding cream until the mixture is thick.  Remove from the heat, stir in bacon and let cool.  Stir in the cheese.  Preheat oven to 375F.  Roll out the pastry to a 17-inch circle.  Transfer to a parchment-lined baking sheet.  Spread with the leek mixture, leaving a border of about 2-1/2 inches all around.  Fold the border back over the filling.  Bake for 40 minutes or until bubbling and welling browned.  Slice and serve.
MAKES:  8 - 10 appetizer servings

Monday, March 20, 2017

Cranberry-bean salad with butternut squash and ricotta salata
½ lb. cranberry beans, cooked or 2C canned
1-3/4 lb. butternut squash, roasted, peeled and cut into 1-inch
1 lb. broccoli rabe, trimmed and separated
2 Tbsp. olive oil
2 tsp. spice rub
4 slices bacon, cooked until crisp, drained and crumbled
4 oz. ricotta salata, shaved or pecorino romano, shaved
1/3C whole almonds, roasted and coarsely chopped
2C herb salad or greens of choice

2 Tbsp. balsamic vinegar
2 Tbsp. champagne vinegar
2 tsp. mustard
6 Tbsp. olive oil
salt and freshly ground pepper to taste

Preheat oven to 375F.  Toss the broccoli rabe with olive oil and spice rub and spread on a cookie sheet.  Roast until tender – about 20 minutes.

Shake vinaigrette ingredients together in a jar.  In a large bowl, toss the cranberry beans, butternut squash and broccoli rabe with vinaigrette to coat.  Add the bacon, cheese, almonds and greens and toss again, adding more vinaigrette if necessary.  Divide among plates and serve.
MAKES:  6 servings

Monday, March 6, 2017

Mixed Berry Slump
1C flour
2 Tbsp. sugar
2-1/2 tsp. baking powder
1 Tbsp. lemon zest
pinch salt
2 Tbsp. unsalted butter
1/4C buttermilk
1 egg, beaten
½ tsp. vanilla

2 Tbsp. unsalted butter
2 pints raspberries
1 pint blackberries
1C sugar
1/4C brandy or orange juice
2 Tbsp. fresh lemon juice
3 Tbsp. cornstarch

vanilla ice cream or cream

For the dough:   Combine flour, sugar, baking powder, zest and salt together in a food processor.  Pulse in butter.  Mix buttermilk, egg and vanilla together and pulse in just until combined.

For the filling:   Heat butter in a pan over medium-high heat, add berries, sugar and brandy and bring to a boil.  Reduce heat to
medium-low.  Simmer until fruit begins to break down, about 3 minutes.  Combine lemon juice and cornstarch until mixture forms a smooth slurry.  Stir slurry into fruit; simmer mixture until filling thickens.  
mixed berry slump

Drop tablespoonfuls of batter onto fruit filling (an ice cream scoop works well for this).  Try to keep dumplings from touching each other.  Cover slump with skillet lid; reduce heat to medium-low.  Simmer slump until a toothpick inserted into a dumpling comes out clean, about 25 minutes.  Let cool 5 – 10 minutes.  Spoon into bowl, dumpling sides up.  Serve with ice cream or cream.
MAKES:  6 servings (2 dumplings each)