This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.
The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.
These scones were absolutely fabulous- very tender and flaky. Half of the butter is fully incorporated into the dough, making them tender, and the remaining butter is kept intact and only dusted with flour, as in a traditional scone, resulting in flakiness. I loved that they were sweetened with maple syrup and incorporated whole wheat flour.
This recipe was adapted from Joanne Chang of Flour Bakery + Café in Boston, via The New York Times, contributed by Dorie Greenspan. I drizzled the glaze and modified the size and baking time. Amazing.
½cup/120 grams crème fraîche, Greek yogurt or sour cream, at room temperature
½cup/120 milliliters pure maple syrup
5 tablespoons/⅓cup/80 milliliters buttermilk, at room temperature
1large egg yolk, at room temperature
1cup/125 grams fresh blueberries
For the Maple Glaze:
½cup/60 grams confectioners’ sugar
4 to 5tablespoons maple syrup
In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed.
Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed.
Stir in the blueberries.
With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour.
Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in.
Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
Heat the oven to 350 degrees, preferably on convection, and position a rack in the center. Line three rimmed baking sheets with parchment paper.
Using a 3 tablespoon ice cream scoop, scoop out 18 mounds of chilled dough, and place them on the prepared baking sheets a few inches apart. (I placed 6 per sheet.)
Bake scones for 18 to 20 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a drizzle-able glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
Remove the scones from the oven and let cool for 5 to 10 minutes before drizzling with glaze.
One of my friends frequently serves these tarts when entertaining with rave reviews. She describes them as “flavor bombs!” 🙂 I loved them so much, I have also served them on more than one occasion myself.
The tarts can be formed into rectangles on sheet pans, or into rounds on pizza tins. Square pieces are perfect appetizer portions. As they are a bit time consuming to prepare, the tarts can be assembled a day prior to baking and serving. To limit the amount of moisture on the crust, it is important to not to incorporate too many tomatoes.
The recipe was adapted from Barefoot Contessa Back to Basics, via Food Network.com, contributed by Ina Garten. I doubled the recipe, modified the proportions, and made large tarts rather than individual tarts.
8 cups thinly sliced yellow onions (about 3 large onions)
6 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
6 tablespoons dry white wine
4 teaspoons minced fresh thyme leaves
1/2 cup freshly grated Parmesan, plus more for garnish
6 to 8 ounces garlic-and-herb goat cheese (I used Trader Joe’s herb-goat cheese)
1 pound Campari or small “on-the-vine” tomatoes (about 3 per tart), or 2 large tomatoes, cut into 8 (1/4-inch-thick) slices
6 tablespoons julienned basil leaves, divided
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 12 by 12-inch square. Fold the corners in to form a circle. Repeat with the second pastry sheet. (Alternatively, the pastry can be kept in a rectangle, lightly rolled until smooth.)
Place the pastry circles on 2 pizza pans lined with parchment paper and refrigerate until ready to use. (If using rectangles, place the pastry on 2 rimmed sheet pans lined with parchment paper.)
Preheat the oven to 425 degrees F, preferably on convection.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
Add 1 teaspoon salt, 1/2 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry.
Prick the pastry inside the score lines with the tines of a fork and sprinkle 4 tablespoons of grated Parmesan on each round, staying inside the scored border.
Place 1/2 of the onion mixture on each tart, again staying within the scored edge.
On each tart, crumble 3 to 4 ounces of goat cheese on top of the onions.
Place tomato slices over each tart. Brush the tomatoes lightly with olive oil and sprinkle each with 2 T basil, salt, and pepper.
Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 25 minutes on convection, or until the pastry is golden brown. The bottom pan may need an extra few minutes in the oven.
After removing from the oven, garnish each tart with the remaining tablespoon of basil and more grated Parmesan.
My friend served delicious pimento cheese sandwiches recently- reminding me how much I enjoy them. 🙂 Eating them also reminded me that I wanted to try this version from Charleston, South Carolina.
The recipe is from The New York Times, contributed by the Lee Brothers. I used Cabot 3-year sharp cheddar cheese. I served it on the Fourth of July as a dip with crackers and pita chips. Alternatively, it could be used to fill about 4 sandwiches. Easy and fabulous.
Yield: about 1 1/2 cups
8ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
1/4cup softened cream cheese (2 ounces), pulled into several pieces
scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
3tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise (I used Trader Joe’s)
1/2teaspoon dried red chile flakes
coarse salt and freshly ground black pepper, to taste
In a large mixing bowl, place the cheddar cheese in an even layer.
Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese.
Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator.
Serve as a sandwich spread or as a dip.
Note: Pimento cheese keeps in the refrigerator for 1 week.
The photo of this special breakfast is on the cover of the April issue of Bon Appétit. I made it almost immediately after seeing the magazine! I really liked the idea of using dates in the filling to add a little bit of natural sweetness and fiber- and to reduce the amount of sugar. Yum.
This recipe is from Bon Appétit, contributed by Molly Baz, Sohla El-Waylly, and Sarah Jampel. It was included in an article titled, “Butter, Sugar, Flour, Magic: A Basically Guide to Better Baking.” There are a lot of other delicious treats included in the article. 🙂 I made the dough and the date filling the day before assembling and baking.
It would be a lovely breakfast to serve on Easter morning.
Yield: 9 sticky buns
For the Dough:
3/4 cup buttermilk or whole-milk plain yogurt
7 T vegetable oil, divided
1 large egg
1/4 cup (50 g) packed dark brown sugar
1/4-oz (2 1/4 tsp) envelope active dry yeast
3 cups (375 g) all-purpose flour
1/4 tsp baking soda
1 tsp kosher salt
For the Filling and Assembly:
1 cup (180 g) packed Medjool dates, halved, pitted
2 tsp ground cinnamon
1/2 tsp kosher salt
3 T vegetable oil, divided
1/4 cup (50 g) packed dark brown sugar
3/4 cup (83 g) Confectioners’ sugar
3 T buttermilk or plain whole-milk yogurt
1 tsp vanilla paste or extract
To Make the Dough:
Combine the buttermilk and 6 tablespoons of oil in a small microwave-safe bowl. (It won’t get smooth.) Heat in the microwave in three 10-second intervals until just about body temperature, or when it registers 98°F with an instant-read thermometer. (Alternatively, the mixture can be heated in a small saucepan on medium-low for about 1 minute.)
Whisk egg, brown sugar, and yeast in a liquid measuring cup to combine, then whisk in the buttermilk mixture.
Pulse the flour, baking soda, and salt in a food processor to combine.
With the motor running, stream in the buttermilk mixture. Process until about 80% of the dough comes together in a ball, about 2 minutes. (The mixture will look very wet at first, then the sides will begin to pull away.)
Using a bowl scraper or rubber spatula, scrape the dough onto an unfloured surface. (It will be wet and sticky.)
Knead, pushing it away from you, then pulling it back toward you, until a smooth ball forms, about 3 minutes. (You can lightly oil your hands if the dough is too sticky.) The dough will grow silkier, tighter, and easier to work with as you knead.
Roll out the dough into a rough 8-inch square.
Fold dough over onto itself to make and 8×4-inch rectangle, then flatten it slightly and fold over once more to make a 4-inch square.
Roll dough back out into an 8-inch square.
Repeat the folding process (Step 8); you will finish with a 4-inch square.
Pour remaining 1 tablespoon of oil into a medium bowl and add dough (still folded); turn to coat.
Cover bowl tightly and chill dough until doubled in volume, at least 8 hours and up to 1 day. (I refrigerated my dough overnight.)
To Make the Filling and Assemble:
Place dates in a small bowl and pour in 1 1/2 cups hot water to cover. Let soak until softened, about 10 minutes.
Drain dates and transfer to a food processor; discard soaking liquid.
Add cinnamon, salt, and 2 tablespoons of oil.
Purée, scraping down sides as needed, until smooth, about 4 minutes. (You should have about 1/2 cup purée.)
Grease a 10-inch cast-iron skillet with remaining 1 tablespoon of oil.
Transfer dough to a clean, unfloured surface and roll out to an 8-inch square.
Fold in half into an 8×4-inch rectangle, then fold rectangle over itself to form a 4-inch square. If dough feels tough and uncooperative, let it sit for about 5 minutes to relax and try again.
Roll out dough into a 12-inch square, about 1/4-inch thick.
Dollop date purée all over. Using a small offset spatula, spread evenly over dough, leaving a 1/2-inch border without purée along edge farthest from you.
Sprinkle brown sugar over purée.
Starting at the edge closest to you, roll up dough into a tight log.
Using a sharp serrated knife and long sawing motions, trim about 1/2-inch of dough from both ends. (These ends can be discarded, but I baked them in a separate small ramekin.)
Slice log crosswise into 3 sections, wiping knife clean between cuts.
Slice each section crosswise into 3 buns. (I used a ruler.) You should have 9 buns total that are each about 1-inch thick. Transfer buns to prepared pan as you go.
Cover pan tightly with plastic wrap or foil. Place in a warm, dry spot. (I used plastic wrap so that I could monitor the rising process. I also placed the pan in a warming drawer.)
Let buns rise until they’re doubled in volume and spring back when poked, leaving only a small indentation, 1 to 1 1/2 hours, depending on the humidity and warmth of your kitchen.
Remove plastic wrap, if using, and cover pan with foil.
Place a rack in the middle of the oven; preheat to 350°F, preferably on convection.
Bake buns, still covered, until puffed, pale, and mostly set, about 20 minutes. (I baked the small ramekin with the extra end pieces, covered with foil, at the same time.)
Remove foil and continue to bake until golden brown, about 15 minutes if you prefer a soft and squishy bun and up to 25 minutes for a more toasted bun. Let cool slightly. (I baked the small ramekin with the extra end pieces at this point for about 5 minutes- uncovered.)
Meanwhile, whisk powdered sugar, buttermilk, and vanilla in a medium bowl to combine.
Brush glaze over warm buns and serve in skillet.
Do Ahead: Purée can be made 3 days ahead. Place in an airtight container, cover and chill. Bring to room temperature before using.
This is another wonderful one-pot vegetarian baked egg casserole that can be served any time of day. The title of the New York Times article about it was, “Polenta That You’ll Never Need to Stir: Baking a classic in a sea of eggs and cheese gives it complexity.” Irresistible. 🙂
This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I used my special grits from Charleston, South Carolina instead of polenta. I also increased the amount of garlic, reduced the red pepper flakes, and kept the corn kernels whole. I loved all of the brightness from the combination of fresh herbs. Delicious!
1/4 to 1/2 tsp red-pepper flakes, plus more for garnish
warm naan, pita, or crusty bread, for serving
Heat the oven to 375°F/200°C, preferably on convection.
If desired, add the corn to a food processor and pulse once or twice, just until roughly chopped. (I opted to leave the kernels whole.)
In a large bowl, combine the corn, spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine.
Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. (I used a large enameled cast iron pan.)
Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk — it should be quite smooth and not completely set — then stir in half the feta.
Increase the oven temperature to 425°F/220°C, preferably on convection.
Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper.
Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes, if desired. Serve directly from the pan.