Wednesday, May 25, 2011

Potato Spring Onion Galette

Crust:

1 1/4 c. flour
1/2 t. salt
1 t. sugar
4 oz. cold unsalted butter
1/4 c. ice water

Combine the flour, salt and sugar. Cut in the butter. Add ice water and gently press into a disc. Wrap the dough in plastic and refrigerate for at least one hour or up to two days.



Prepare potato mixture:

2 lb. baby potatoes, cut in half lengthwise
1 lb. spring onions or shallots peeled and cut in half lengthwise
About 5 sprigs of fresh thyme
1 t. salt 1/2 t. black pepper
1/2 c. extra virgin olive oil

In a sauce pot combine all ingredients. Cover and simmer on low for 45-50 minutes. Cool.

Roll the dough out into an 11 inch circle (about). Transfer the dough onto parchment or a silpat half sheet pan. Place the potato mixture on the dough.

Fold the edges in about one inch.

Bake the galette at 350 degrees for one hour. This galette is great served at room temperature.

Monday, May 16, 2011

Sicilian Style Greens

What to do with the endless amount of greens in my weekly CSA box........


This photo is not of the finished dish. This was taken at the "Add the greens, olives and raisins" step.

1 large bunch chard (about 2 cups), washed
1/4 c. extra virgin olive oil
2 cloves garlic, thinly sliced lengthwise
1/4 to 1/2 t. red pepper flakes
1/3 c. green olives, chopped
1/3 c. raisins
pinch of salt (the olives provide most of the salt)

Remove most of the stem from the chard. If you want to include the stems, cut the stems into one inch pieces, blanch and shock and add to prepared chard leaves. Roughly cut the greens (refer to the photo above for reference).

Heat a large saute pan for one minute. Add the oil, then add the garlic and pepper flakes. Sizzle for about five seconds, then add greens, olives and raisins. Turn the heat down and continue to cook until the greens wilt (for about 4 minutes).

This recipe works with most greens: chard, kale, spinach. However, if you are using thick (tough) greens like kale, I suggest adding more oil and cooking a bit longer.

Sunday, May 15, 2011

Gluten Free Quiche Lorraine




Crust:

1 1/3 c. King Arthur gluten free multi-purpose flour
1/2 t. salt
4 oz. unsalted butter
1 egg white

Combine dry ingredients in a bowl. Cut the butter in until the mixture resembles wet sand. Add the egg white, press the dough together and form into a disc. Wrap in plastic and refrigerate for at least one hour or up to 2 days.



This gluten free dough is incredibly crumbly so I don't attempt to roll it in the traditional way with a rolling pin. I found that grating the dough with a cheese grater and pressing it into a 9 inch pie dish to be the best solution.


Blind bake the dough for 15 minutes at 350 degrees. Remove pie weights and continue to bake for 10 minutes. Fill the pre-baked crust with:

1 c. grated gruyere cheese
3 slices cooked bacon, crumbled
1 small onion, diced and sweated until translucent (in 1 oz. butter)

Then pour the custard over the filled crust.

Custard:

3/4 c. half & half
3 eggs
pinch of nutmeg
1 t. salt

Whisk all the above ingredients together.

Bake the quiche for about 30 minutes or until set. Cool and serve. Perfect served at room temperature.




Tuesday, May 3, 2011

Pizza With a Preferment Dough

Today I taught a yeast baking class. I wanted my students to taste a pizza made with a preferment dough (some call this a poolish or sponge). If you make your own dough already, this recipe will not seem that complicated. If you would rather make a one step process dough, please see the "Really Good Pizza" post found in May 2010. The preferment is a slow process, but well worth it! So plan ahead; the dough takes three days.

Step #1
2 1/2 c. bread or pizza flour
1/8 t. dry yeast
14 oz. bottled spring water, room temperature

In a container with a fitted lid (at least 1 qt.) combine flour, yeast and water. Mix to a smooth paste. Cover the mixture with a towel and let set out for about ten hours. If it is a particularly warm day, make that eight hours.


Step #2
Cover and refrigerate for two days.

After two days in the refrigerator, the mixture will expand and become very bubbly.

Step #3
In a mixing bowl, combine 1/2 teaspoon dry yeast and 2 tablespoons spring water to a smooth paste. Scoop the preferment into the yeast mixture with 1 1/2 to 2 cups flour, 1 teaspoon salt and 1 tablespoon olive oil. Knead for about 5 minutes. The dough should be tacky but not sticky. This all can be done in a KitchenAid using the dough hook or by hand.

Oil the dough and place in a bowl covered with plastic wrap or a ziplock bag. Refrigerate the dough for eight to twelve hours.

With floured hands, remove the dough onto a floured surface. Cut the dough into four pieces, well-dusting (coating) the dough balls with flour. Cover with a towel and let the dough come up to room temperature (this will take about one hour). This would be an ideal time to prep the the toppings. For a classic pizza margherita, see "Really Good Pizza" May 2010 post. Note: this type of dough will not support raw vegetables or a heavy sauce.

Sage Gorgonzola Pizza (photo above)
For one ten inch pizza. If you want all four of the pizzas with this topping, just quadruple everything but the olive oil (use only 1 cup):

About 8 sage leaves, stem included
1/3 c. extra virgin olive oil
2 cloves garlic, thinly sliced lengthwise
1/8 t. red pepper flakes
1/2 t. salt
2 oz. gorgonzola cheese

Heat a pan for one minute. Add the olive oil followed immediately with garlic, pepper flakes, sage leaves and salt. Cook for two minutes. Cool. Top the rolled dough, placed on a floured pizza peel, with this mixture, then dot with gorgonzola cheese. Slide pizza onto a pre-heated (450 degrees or higher) pizza stone. Bake until golden brown, about 20 minutes. Remove pizza using pizza peel.

Here is one of the other pizzas we made today: