Grilled Radicchio

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I am not a huge fan of radicchio, but, one of the things I enjoy about my CSA box is that vegetables that I may not have selected are sitting in my fridge waiting to be served! :) This, so far, is the best radicchio I have ever prepared. The grilling process erased all of the bitterness… the balsamic vinegar may have helped too. This recipe was adapted from localfoods.about.com. The radicchio had such a lovely presentation and great color; it really stood out on the plate along with our grilled corn, and roasted zucchini, cippolini onions, broccoli, kohlrabi, fennel, and potatoes. A veggie-loaded meal! :)

Yield: 4 servings

  • 1 head radicchio, quartered with stem intact
  • 2 tsp olive oil
  • Sea salt
  • 2 tsp balsamic vinegar, or to taste
  1. Preheat the grill. Cut radicchio into quarters. Rub or brush entire radicchio quarters with oil.
  2. Set radicchio with one cut-side down on the grill over moderately-high heat. Cook until edges are well browned, about 4 minutes. Turn to other cut-side and cook until entire radicchio is nicely browned and wilted, about 4 more minutes.
  3. Remove radicchio from grill, sprinkle with sea salt and drizzle with balsamic vinegar. Serve hot, warm, or at room temperature.

One Year Ago:

Pesto Pasta Salad with Spinach, Peas, & Pine Nuts

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Every summer we drive out to Montauk to spend the day with my friend and her family when they camp by the ocean for a week at Hither Hills State Park. She and her husband are such wonderful hosts. The amount of food they prepare is amazing!! This year I brought this flavorful pasta salad and oatmeal raisin cookies to contribute. Little did I know, her husband isn’t a pesto fan. :( I couldn’t believe it- so unfortunate. My friend was happy that I brought a pesto dish because she doesn’t serve it and she loves it- thank goodness! (her husband did enjoy the cookies…)

This recipe was adapted from Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties that are Really Fun by Ina Garten. I reduced the amount of olive oil, mayonnaise, and Parmesan to lighten it a little. The spinach and lemon juice help to maintain the pesto’s green color. Tasty!

For the Pesto:

  • 1/4 cup walnuts
  • 1/4 cup pignolis ( pine nuts)
  • 3 tablespoons chopped garlic (I used 9 large cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 to 1 cup good olive oil
  • 1 cup freshly grated Parmesan

To Finish the Dish:

  • 3/4 pound fusilli pasta
  • 3/4 pound bow tie pasta or rigatoni
  • 1 1/2 cups prepared pesto
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup good mayonnaise
  • 1 1/2 to 2 cups frozen peas, defrosted
  • 1/3 cup pignolis (pine nuts)
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  1. Make the Pesto: Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. (I found that I didn’t have to add additional oil; this recipe had enough olive oil that rose to the surface to coat it with a thin film.)
  2. Cook the pasta separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and cool to room temperature.
  3. Bring the frozen peas and spinach to room temperature. I place the defrosted spinach in a colander and squeeze out the excess water using a potato masher.
  4. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

One Year Ago:

Pizza with Escarole, Fontina, & Walnuts

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Oh, escarole…. Why does every recipe for escarole involve some sort of white bean soup? I’m sure it is all delicious, but I don’t want to eat that sort of dish in July!

I am usually stumped when I receive a GIGANTIC head of escarole in my farm share. I have sautéed it as a side dish and enjoyed it in Escarole, Feta, & Shrimp Pasta. This recipe was a new application and I really enjoyed it. The greens were wonderful with the fontina. I used my new favorite pizza dough recipe, 24-Hour Pizza Dough, as the base.

This recipe was adapted from The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison. It was a fun change for Movie Night Pizza. (This week was Willy Wonka and the Chocolate Factory!)

If someone has a favorite escarole recipe to share- please let me know…

  • 24-hour pizza dough
  • 1-2 T chopped, roasted walnuts
  • 2 T olive oil
  • 1 small red onion, diced
  • 5 cloves garlic, finely chopped
  • 1 head escarole, washed and cut into 1-inch ribbons
  • coarse salt
  • freshly ground black pepper
  • 2 T red wine vinegar, or to taste
  • 1-2 pinches red pepper flakes
  • 5 oz Fontina cheese, grated
  1. Prepare the pizza dough. If using 24-Hour pizza dough, remove from refrigerator and bring to room temperature.
  2. Heat 1 1/2 T olive oil in a large skillet, and sauté the onion for 3 to 4 minutes, until it begins to soften.
  3. Stir in the garlic, add the escarole, salt lightly, and cover. Let the escarole cook down for 3 to 4 minutes. Adjust the salt and season to taste with freshly ground black pepper, vinegar, and chili flakes.
  4. Preheat the oven to 500 degrees. If using a pizza stone, warm it for 20-30 minutes.
  5. Shape the dough, place it on a cornmeal-dusted pizza peel, and brush it with olive oil.
  6. Distribute all but a couple of tablespoons of the Fontina cheese over the dough. Cover with the escarole, walnuts, and then the rest of the cheese.
  7. Slide the pizza onto the stone and bake for 8 to 12 minutes, or until the edges are nicely browned.

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One Year Ago:

Green Couscous with Arugula

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A few evenings ago, my husband and son were at a swim meet and I was home with my picky-eating daughter. I had tons of beautiful CSA arugula all to myself! :) (It is my favorite!) Initially, I was going to just eat it as a giant salad for dinner, but this seemed much more special. I quadrupled the amount of arugula in this dish. Healthy & delicious- as a vegetarian entree or a side dish. This recipe was adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi. I am bringing this to share with my arugula loving friends for Fiesta Friday #25 at the Novice Gardener. Have a great weekend!

Yield: Serves 4

  • 1 cup whole wheat couscous
  • 3/4 cup boiling water or vegetable stock
  • 1 small yellow onion, thinly sliced
  • 1 T olive oil
  • 1/4 tsp coarse salt
  • 1/4 tsp ground cumin

For the Herb Paste:

  • 1/3 cup chopped parsley
  • 1 cup chopped cilantro
  • 2 T chopped tarragon
  • 2 T chopped dill
  • 2 T chopped mint
  • 4 T olive oil

To complete the dish:

  • 1/2 cup roasted, salted pistachios, roughly chopped
  • 3 green onions, finely sliced
  • 1 jalapeño, finely sliced
  • 4-5 cups arugula leaves, roughly chopped
  • 3-4 oz feta cheese, crumbled
  1. Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with plastic wrap and leave for 10 minutes.
  2. Meanwhile, fry the onion in the olive oil on medium heat until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.
  3. To make the herb paste. Place all the ingredients in a food processor and blitz until smooth.
  4. Add the herb paste to the couscous and mix everything together well with a fork to fluff it up.
  5. Add the cooked onion, pistachios, green onions, jalapeño, arugula, and feta. Gently mix. Serve at room temperature.

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One Year Ago:

Silky Zucchini Soup

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This creamless creamy summer soup is a quick, healthy, and wonderful dish to use summer’s bounty of zucchini. I doubled the recipe and used homemade turkey stock instead of vegetable stock and water. I love an occasion to julienne zucchini for a garnish! This recipe was adapted from Food and Wine, a “staff-favorite” recipe, contributed by Grant Achatz. We ate it hot for dinner and chilled the next day for lunch- both delicious.

Yield: Serves 4

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
  • 2/3 cup vegetable stock or low-sodium chicken stock
  • Julienned raw zucchini, for garnish
  1. In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
  2. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.
  3. Add the stock and 1 1/2 cups of water (I substituted an additional 1 1/2 cups of stock for the water) and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
  4. Working in 2 batches, puree the soup in a blender until it’s silky-smooth. (Alternatively, I used an immersion blender in the pot.)
  5. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.

Make Ahead: The soup can be refrigerated overnight.

One Year Ago:

If you like this you may also like:

Blackberry-Raspberry Hand Pies

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There are pie crust lovers and pie filling lovers. This one is for the crust lovers- like my husband. :) They are cute and pop-tartesque but I prefer lots of filling. I did love their presentation! I changed my dinner-party dessert plans at the last minute and used store-bought crust, but included the crust recipe below. (for next time…) This recipe is from Martha Stewart Living. We ate the leftovers – warm- for breakfast. :)

Yield: Makes 8

For the Crust:

  • 1 tablespoon sour cream
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 2 tablespoons ice water, plus more if necessary
  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 tsp coarse salt
  • 1 teaspoon granulated sugar
  • 1 stick cold unsalted butter, cut into small pieces

For the Filling:

  • 1/3 cup granulated sugar
  • 3/4 cup fresh blackberries
  • 3/4 cup fresh raspberries
  • 1 tablespoon plus 1 1/2 teaspoons cornstarch
  • 1/4 tsp coarse salt
  • 1 large egg, lightly beaten
  • turbinado sugar, for sprinkling

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  1. To Make the Crust: Whisk together sour cream, lemon juice, and ice water in a bowl. Mix together flour, 1/2 teaspoon salt, and 1 teaspoon granulated sugar in a large bowl. Add butter and beat with a mixer on medium-low until mixture resembles coarse meal with some blueberry-size clumps remaining. Gradually beat in sour-cream mixture until just combined but still crumbly. (Squeeze a small amount of dough to see if it holds together. Beat in more water, 1 teaspoon at a time, if necessary.) Divide dough in half, gather into 2 flat rectangles, and wrap in plastic wrap. Refrigerate until just firm, 45 minutes.
  2. Roll out each rectangle of dough into a 7-by-14-inch rectangle on a piece of floured parchment with a floured rolling pin. (Dough will be very thin.) Transfer rectangles on parchment to 2 baking sheets and refrigerate until firm, 15 minutes.
  3. Meanwhile, make the filling. Stir together berries, 1/3 cup granulated sugar, cornstarch, and 1/4 teaspoon salt in a bowl.
  4. Slide 1 dough rectangle, still on parchment, onto a work surface. With a long side facing you, cut dough crosswise into four 3 1/2-by-7-inch strips.
  5. Mound 2 tablespoons berry mixture in center of bottom half of each strip. Brush edges with egg wash and fold top half over fruit to enclose. Press firmly (I used a fork) to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with fresh parchment. Transfer to freezer. Repeat with remaining dough and berry mixture. Freeze hand pies until very firm, at least 45 minutes.
  6. Preheat oven to 375 degrees with racks in upper and lower thirds. Lightly brush pies with egg wash and sprinkle with sugar. Bake, rotating sheets and switching racks halfway through, until pies are golden brown, 28 to 30 minutes on convection or up to 40 minutes in a standard oven. Transfer to a wire rack to cool. Serve warm or at room temperature.

One Year Ago:

Spicy, Garlicky Cashew Chicken

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This is one of my absolute favorite grilled chicken dishes. The chicken is so flavorful, moist, and has an amazing sauce to accompany it for serving. (We also spread the tasty sauce on our fresh corn!) We have served it to friends on multiple occasions- this time I doubled the recipe for 25 chicken thighs!! Everyone enjoyed it. :) This recipe was adapted from In the Kitchen with a Good Appetite: 150 Recipes & Stories About the Food You Love by Melissa Clark.

Yield: Serves 4

  • 1 cup roasted salted cashew nuts
  • 6 -8 T chopped fresh cilantro, with some stems
  • 1/4 cup safflower of olive oil
  • 4 garlic cloves, roughly chopped
  • 2 T soy sauce
  • 2 tsp light brown sugar
  • Juice of 1 lime, plus lime wedges or slices for garnish
  • 1 to 2 jalapeño peppers, seeded or not, to taste
  • coarse salt and freshly ground black pepper
  • 3 pounds boneless, skinless chicken thighs
  1. In a food processor, combine the nuts, 4 T chopped cilantro, oil, garlic, soy sauce, sugar, lime juice, jalapeño, and 2 T water. Blend until smooth, scraping down the sides as necessary. Taste and season with salt and pepper, if desired.
  2. Season the chicken all over with salt and pepper. Smear on enough cashew mixture to coat the pieces thoroughly, but don’t make it too thick or the sauce will fall off into your grill. Set aside any remaining mixture for serving.
  3. Let marinate at room temperature while you heat the grill- or refrigerate for up to 12 hours before cooking. (I try to marinate for 8 to 12 hours.)
  4. Preheat the grill. Grill the chicken, turning frequently, until it is crisp and golden on the outside and done on the inside.
  5. Sprinkle the chicken with the remaining 2-4 T cilantro and serve with lime wedges and the remaining cashew mixture.

One Year Ago:

Watermelon Sangria

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This is a sweet and festive summer punch- fun for a crowd. I loved the presentation with the skewered watermelon too. This recipe was adapted from Food and Wine, contributed by Andrew Zimmerman of Del Toro Café in Chicago. Chef Zimmerman created a summer version of this traditional Spanish punch with vodka instead of brandy. Cheers to summer & Happy Fiesta Friday #24 at The Novice Gardener! :)

Yield: Makes 6 to 8 drinks

  • 2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks
  • 1 bottle dry white wine
  • 6 ounces citrus vodka
  • 4 ounces Cointreau or triple sec
  • 4 ounces Citrus Syrup, recipe below
  • Ice
  1. Make the Citrus Syrup: Combine 3/4 cup water, 3/4 cup granulated sugar, 2 1-inch strips lemon zest, and 2 1-inch strips orange zest in a small saucepan. Cook until sugar is dissolved. Set aside to cool.
  2. In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. (Makes approximately 4 cups.)
  3. Add the white wine, vodka, Cointreau and cooled Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.

One year ago:

Ina Garten’s Vegetable Coleslaw

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One of my good friends absolutely loves this recipe and I have had this coleslaw several times at her house. It is colorful, simple, and delicious. I served it with Slow-Cooker Barbecue Pulled Pork on the Fourth of July this year; it was wonderful in the sandwich or on the side. :) This recipe was adapted from The Barefoot Contessa Cookbook, via foodnetwork.com.

  • 1 pound green cabbage (about 1/2 head)
  • 3/4 pound red cabbage (about 1/2 head)
  • 5 large carrots
  • 2 cups good mayonnaise (I used Trader Joe’s Organic)
  • 1/4 cup Dijon mustard
  • 1 tablespoon sugar
  • 2 tablespoons cider vinegar
  • 2 teaspoons celery seeds
  • 1 teaspoon celery salt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  1. Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches.
  2. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Mix in a bowl with the sliced cabbages.
  3. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

One Year Ago:

If you like this you may also like:

Perfect Oatmeal Raisin Cookies

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I initially made these cookies to bring to a friend’s home to watch the 4th of July fireworks… but, because of rain, the fireworks were postponed. It was impossible to postpone eating these cookies though! :) This recipe from Martha Stewart’s Baking Handbook results in perfect cookies- sweetened with maple syrup and chewy from shredded coconut. They are my daughter’s favorite cookies. All-American and perfect for July 4th! We ate them with ice cream and blueberry pie. Delicious!!

Yield: Makes 5 to 6 dozen small cookies

  • 1 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup sweetened, shredded coconut
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1/3 cup pure maple syrup
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup raisins

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  1. Preheat the oven to 350 degrees, with racks in the upper and lower thirds. Line two baking sheets with parchment paper; set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt; stir in the coconut. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
  4. Add the maple syrup, and mix to combine.
  5. Add the egg and vanilla; beat until well combined, about 1 minutes, scraping down the sides of the bowl as needed.
  6. With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins; mix until combined.
  7. Chill the dough in the refrigerator, covered with plastic wrap, at least 30 minutes, and up to one day, prior to baking.
  8. Using a 1 1/2-inch ice cream scoop, scoop dough and place 2 inches apart on prepared baking sheets.
  9. Bake, rotating sheets halfway through, until golden brown, 14 to 15 minutes on convection, or up to 20 minutes in a standard oven.
  10. Let cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely.

Note: Cookies can be kept in an airtight container at room temperature for up to 4 days.

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One Year Ago:

Fourth of July Blueberry Pie

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Two of our Fourth of July guests said that this was the best pie they had ever eaten- made me feel absolutely wonderful! :) This pie recipe was adapted from Martha Stewart’s Baking Handbook. It is loaded with blueberries and has such a festive presentation. I was so happy to already have a small star cookie cutter from making sugar cookie princess wands! We indulged and ate the leftovers for breakfast the next morning. Perfect.

Yield: One 9-inch pie

For the Pie:

  • all-purpose flour, for dusting
  • pate brisee (recipe follows), or store-bought pie crust (Trader Joe’s crust is wonderful)
  • 8 cups (about 4 pints) fresh blueberries, picked over
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 T freshly squeezed lemon juice
  • 2 T unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 T heavy cream
  1. On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. (I cover the dough with plastic wrap.) With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass or ceramic pie plate, pressing it into the edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough under, and crimp as desired.
  2. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet.
  3. Chill pie shell and dough until firm, about 30 minutes.
  4. Place blueberries in a large bowl; with your hands, crush about 1/2 cup of the berries, letting them fall into the bowl as you work.
  5. Add the sugar, cornstarch, and lemon juice; stir to combine.
  6. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter.
  7. Remove dough from the refrigerator. using a star cookie cutter (1 1/2 to 2 1/2-inches), cut out stars; set aside.
  8. In a small bowl, whisk together egg yolk and cream. Lightly brush rim of chilled pie shell with egg wash.
  9. Arrange the reserved stars in a circular pattern on top of the fruit (with the tips touching), gently pressing over the berries, until covered.
  10. Brush the entire surface of rim and stars with eft wash, being careful not to let it pool.
  11. Freeze (or refrigerate) pie until firm, about 30 minutes.
  12. Meanwhile, preheat the oven to 400 degrees, with the rack in the lower third.
  13. Place pie on a parchment-lined baking sheet. I cover the outer edge with a silicone pie-crust shield to prevent over-browning. Bake until the crust begins to turn golden, about 20 minutes.
  14. Reduce temperature to 350 degrees. Continue baking, rotating sheet halfway through, until the crust is deep golden brown and the juices are bubbling and have thickened, 40 (on convection) to 50 minutes more.
  15. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

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For the Pate Brisee:

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 2 sticks (1 cup unsalted butter, cold, cut into small pieces
  • 1/4 cup ice water, plus more if needed
  1. In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
  2. With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
  3. Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.

Note: The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

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One Year Ago:

Milk-Braised Pork Loin

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This pork loin was waiting in my extra freezer to be served to a crowd… but then…  my kids left the freezer door open long enough to defrost it, along with everything else in the freezer. (No more self-serve popsicles for them!) What a cooking emergency… :) At least we were able to enjoy this delicious dish. The milk gravy was especially amazing. Now I will have to make this dish again for a crowd! This recipe was adapted from Martha Stewart Living; I doubled the garlic. We ate it with green salad and roasted potatoes and kohlrabi on the side.

Yield: Serves 8 to 10

  • 1 boneless pork loin with fat cap (4 to 5 pounds)
  • coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 sprigs sage
  • 3 sprigs rosemary
  • 2 bay leaves
  • 2 tablespoons unsalted butter
  • 10 large cloves of garlic, peeled and smashed
  • 5 strips fresh lemon zest (1 inch by 2 inches each; from 1 lemon)
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  1. Season pork with 1 tablespoon salt and 1/2 teaspoon pepper. Heat oil in a heavy-bottomed pot (it should be just large enough to fit pork) over medium-high heat. (I used a 4-quart enameled cast iron pot.) Add pork, fat side down, and sear, turning as it browns, until browned on all sides, 8 to 10 minutes. Transfer to a plate. Drain fat from pot and wipe out any blackened bits.
  2. Tie together sage, rosemary, and bay leaves into a bouquet with kitchen twine. Melt butter in pot over medium heat. Add herbs, garlic, and lemon zest and cook until fragrant, about 30 seconds.
  3. Return pork, fat side up, to pot, along with any accumulated juices. Pour milk and cream over pork, raise heat to medium-high, and bring to a simmer. Partially cover pot, reduce heat, and simmer, undisturbed, until a thermometer inserted into thickest part of pork registers 140 degrees, about 1 hour.
  4. Transfer pork to a carving board and let rest at least 15 minutes and up to 30 minutes. Increase heat to medium and simmer braising liquid until reduced to 1 1/2 cups, 12 to 15 minutes. Discard herbs and lemon zest. Cut pork crosswise into 1/2-inch-thick slices and serve with milk gravy.

One Year Ago:

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