RECIPES
Foolproof "Blitz" Puff Pastry:
Makes about 2lb 11oz of puff pastry
20 tablespoons (10 ounces) unsalted butter, cold, cut into 1/2-inch cubes
4 cups (20 ounces) all purpose flour, plus extra for dusting work surface
2 1/2 teaspoons salt
7 tablespoons (3 1/2 ounces) unsalted butter, softened
1 cup ice water
Place cold cubes of butter into freezer until semi-frozen, about 20 minutes. Place flour, salt, softened butter, and 3/4 cup ice water in mixer fitted with paddle attachment. Combine on low speed until just combined (add a tablespoon or two more of cold water if needed). Remove bowl from mixer and add semi-frozen butter cubes. Using hands, quickly incorporate butter chunks into dough (butter should still be solid). Place dough onto large piece of plastic wrap and press into an 8- by 10-inch rectangle that is about 1-inch thick. Wrap tightly and chill 1 hour.
On a lightly floured surface, roll dough into 10- by 20-inch rectangle with squared off edges. Do a 4-fold: Fold one short end to just past center. Fold other end to meet and then fold in half. Wrap and chill for 15 minutes.
Roll out dough again into a 10- by 20-inch rectangle. Repeat 4 fold and chill for 1 hour.
Repeat rolling out and giving a 4 fold 2 more times, chilling dough an hour in between each fold. After giving final fold, chill dough at least an hour before using
Adapted from Serious Eats
Apple and Honey Tart:
Serves 4
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed (or make your own!)
2 7- to 8-ounce Golden Delicious apples, peeled, halved, cored, each half verythinly sliced
3 tablespoons sugar
3 tablespoons unsalted butter, melted
4 teaspoons honey
Line 2 baking sheets with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18x14-inch rectangle. Using small plate as guide, cut out four 7-inch rounds. Transfer 2 rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Overlap slices from 1/2 apple on each pastry round, leaving 1/4-inch plain border. Sprinkle apple on each tart with 2 1/4 teaspoons sugar, then drizzle with 2 1/4 teaspoons butter.
Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.
Adapted from Bon Appetit
Chile Rellenos Poblanos:
I’ve taken some liberties with this recipe and taken away the number of peppers, tomatoes, etc. that the official recipe calls for. Your tomato sizes and pepper sizes will all vary, so adjust the proportions according to your peppers. These are some large chiles so they will change your proportions.
Sauce:
Red tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
Chiles:
1 - 1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
Poblano chiles, charred, seeded, and deveined *see Cook's Note
1 - 3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying
Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
Arrange the chiles on a serving platter, spoon the sauce on top and serve.
Cook's Note
To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.
Adapted from Epicuriuous
Cranberry & Walnut Stuffed Acorn Squash:
This is a wonderfully simple and satisfying dish. It can serve four as a side or two as a main course with a warm spinach salad.
1 Acorn Squash, cut in half
1/2 cup cranberries frozen or fresh
4 tablespoons brown sugar
Turn your oven to 375F.
Combine walnuts, cranberries and brown sugar. Toss to combine.
Cut each acorn squash in half. Remove and discard seeds.
Split the mixture between two halves of the squash. Top with 1 tablespoon butter each half.
Place in a baking dish, loosely cover with foil and bake in a for 1 hour 15 minutes, to 1 hour 30 minutes, or until fork inserted into the squash goes in easily.
Raw Root Salad:
Turnips
Carrots
Parsnips
Radish
Cooked grain of your choice (Farro, Bulger)
Mesclun Mix, Arugula, or Spnach
Vinaigrette
Small dice all of the root veggies into 1/4" cubes.
Toss the veggies and farro together and then pile on top of salad greens of your choice. Drizzle with vinaigrette and finish with a sprinkle of sea salt and freshly cracked pepper.
Adapted from Let the Baking Begin
Kohlrabi & Cabbage Slaw:
1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/2 red onion, grated
4 tablespoons chopped cilantro
1/4 cup golden raisins (optional)
1/4 cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt
Combine the kohlrabi, cabbage, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.
Adapted from The Kitchn
Couve (Brazilian Collards):
I used to work at a restaurant in northwestern Washington State. The owner was Brazilian and these collards were a revelation to me. I hope this inspires you to think of collards in a new light as well!
One bunch collards, stems removed
2-4 cloves garlic
1 small yellow onion
pinch of chili flakes
1T Olive oil
1T butter
Salt and pepper
Lay the collard leaves on top of one another. Roll the leaves up and slice thin (about 1/4")
Heat a skillet on medium-high heat. Add the butter, oil, onion, garlic, and chili flakes. Saute until fragrant and the onions soften.
Add the collards and stir constantly with tongs. Watch the greens closely. They will turn a bright, vibrant spring green color. Season with salt and pepper, remove from the pan promptly and serve.
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