This is another “healthyish” cast iron skillet recipe from Bon Appétit. It was almost my entire CSA box in a pie. 🙂 I incorporated CSA leeks, butternut squash, and Toscano kale. Very seasonal- perfect.
I had an abundance of kale, so I made the pie in a large (12-inch) skillet. I also incorporated kohlrabi greens. Because this recipe is very adaptable, the finished pie size can be modified depending upon the volume of filling. Any other greens would work too.
The recipe was adapted from Bon Appétit, contributed by Anna Jones. The lemon zest was essential. We had a green salad made with my CSA romaine lettuce on the side. 🙂
Yield: 6 servings
3 tablespoons olive oil, plus more for brushing
2 large leeks, white and light green portions, cut into 1/4-inch half-moons and soaked OR 2 medium red onions, finely chopped
1/2 small butternut squash (about 1 to 1 1/2 pounds), peeled, cut into 3/4-inch pieces
1 1/2 teaspoons fresh thyme
1/2 teaspoon crushed red pepper flakes
1 bunch Tuscan kale, ribs and stems removed, thinly sliced into 1/4-inch crosswise ribbons (I used about 8 cups)
2 to 3 large eggs, beaten to blend (I used 3 eggs for a 12-inch pie)
3 ounces Parmesan, grated (I used Parmigiano-Reggiano)
1 teaspoon finely grated lemon zest (I used the zest of one lemon)
Kosher salt and freshly ground black pepper
8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
4 to 6 ounces fresh goat cheese or feta, crumbled, divided
Place a rack in lower third of oven; preheat to 400°, preferably on convection.
Heat 3 tablespoons of oil in a large ovenproof skillet over medium. Add leeks or onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes.
Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes.
Mix in thyme and red pepper flakes and transfer to a large bowl; let cool.
Wipe out and reserve skillet.
Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper.
If using 6 ounces of cheese, incorporate 2 ounces into the kale-squash mixture.
Working quickly so that the phyllo doesn’t dry out, layer phyllo sheets inside reserved skillet, letting 2-3 inches hang over the edge. (I placed them in a circular fashion. I also brushed some oil between every few layers.)
Spoon kale-and-squash mixture into phyllo and dot top with cheese.
Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
Cook pie over low to medium-low heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes.
Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes.
Let pie cool in skillet at least 10 to 15 minutes before slicing into wedges.
Do Ahead: Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.
Now that it’s the very very tail end of corn season, I have a couple fresh corn recipes to share. I hope I’m not too late. We ate this cheesy dish for dinner but it would be wonderful for brunch as well. I also think that it could be prepared with frozen corn (gasp!) and served as a holiday side dish.
This recipe was adapted from The New York Times, contributed by Clare de Boer. I used Kosher salt and modified the proportions. I also modified the baking dish (to have more crispy crust) and baking time. The lemony basil oil topping added a bright contrast to the indulgent and delicious dish.
Yield: Serves 4 to 6
2 tablespoons unsalted butter, plus more for the pan
1 1/2 cups grated Parmesan, divided (I used Parmigiano-Reggiano)
4 large eggs, whites and yolks separated
coarsely ground black pepper
1/3 packed cup fresh basil leaves (about 20 leaves)
2 tablespoons fresh lemon juice (from 1/2 lemon)
In a large skillet, melt 2 tablespoons butter over medium heat.
Add the corn kernels and 1 teaspoon of salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes.
Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. (I used a Vitamix.)
Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
Heat the oven to 450 degrees, preferably on convection.
When the corn mixture has cooled, add the ricotta, heavy cream, crème fraîche/sour cream, 1 cup Parmesan and the remaining 1 teaspoon of salt; season to taste with more salt, if desired.
Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes.
Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. (I used a 8×10-inch oval dish.) Add 2 to 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
Pour the ricotta batter into the dish. Bake for 25 minutes and then remove from oven and top with another 3 tablespoons Parmesan. Continue to bake until the cheese has browned and the sformata has set in the center, about 5 additional minutes, a total of 30 to 40 minutes.
Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
Just before serving, top the warm sformata with the remaining grated Parmesan, drizzle with basil oil and serve.
I kept waiting for Swiss chard to appear in my CSA box so that I could make this savory galette. 🙂
This recipe was adapted from Martha Stewart. We ate it for dinner but it would be perfect for a special lunch or brunch. It was a surprisingly hearty meal served with a green salad. (I will confess that I served it with leftover pizza to please the rest of my crowd.) 🙂
The crust was particularly amazing. It is made with rolled oats and cream cheese which resulted in wonderful texture.
Yield: One 10 to 11-inch tart
For the Crust:
1 cup unbleached all-purpose flour
1/2 cup old-fashioned rolled oats
1 teaspoon kosher salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
3 ounces cream cheese
1 large egg yolk
For the Filling & Egg Wash:
2 tablespoons extra-virgin olive oil
12 ounces Swiss chard, leaves sliced in half through the center rib, stems separated and sliced into 1/4-inch pieces
1 large onion, sliced lengthwise 1/4 inch thick
Kosher salt and freshly ground pepper
3 tablespoons balsamic vinegar
2 tablespoons golden raisins
3 anchovy fillets, coarsely chopped (optional)
2 tablespoons fresh thyme leaves
6 ounces ricotta, room temperature
1/4 cup finely grated Parmigiano-Reggiano
3 tablespoons heavy cream, divided
1/2 teaspoon freshly grated nutmeg
1 large egg yolk
To Make the Crust:
Pulse flour, oats, and salt in a food processor to combine.
Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.
To Make the Filling:
In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes.
Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes.
Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. (I incorporated the anchovies.)
Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute.
Stir in nutmeg; season with salt and pepper.
To Make the Galette:
Preheat oven to 375 degrees, preferably on convection.
On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 13 to 14-inches in diameter.
Arrange onion mixture evenly over dough, leaving a 3-inch border.
Spread ricotta mixture over onion mixture; top with chard mixture.
Fold edges of dough over and gently press down to seal.
Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash.
Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.
As a big fan of English muffins, I tried a few sourdough versions before finally finding this successful one. It was worth it!
This recipe is from Emilie Raffa’s book, Artisan Dough Made Simple, via thelemonapron.com. I may need this book. 🙂 I cooked the muffins in a large cast iron skillet but may try to expedite the process by using a griddle next time. They were equally delicious with mustard egg and cheese as with butter and jam.
Yield: 12 to 14 muffins
245grams (1 cup plus 1 tsp) milk, whole or 2%
120grams(1/2 cup) water
56grams(4 tbsp) unsalted butter,cubed
75grams(heaped 1/2 cup) bubbly active starter
24grams (2 tbsp) granulated sugar
500grams(4 cups plus 2 tbsp) all purpose flour
9grams(1 1/2 tsp) salt
Cornmeal or semolina flour, for dusting
To Make the Dough:
In a small saucepan, warm the milk, water and butter together over low heat, or in the microwave. Cool slightly before adding to the dough.
Add the starter and sugar to a large bowl. Slowly pour in the warm milk mixture, while whisking to combine.
Add the flour and salt. Mix with a fork to form a rough dough, then finish by hand to fully incorporate the flour. Cover with a damp towel and let rest 30 minutes. Meanwhile replenish your starter and store according to preference.
After the dough has rested, work the mass into a semi-smooth ball, about 15-20 seconds. (I did this on a lightly floured piece of plastic wrap.)
Place dough in a lightly greased bowl.
Cover the bowl with the damp towel and let rise until double is size, about 8-10 hours at 70 degrees F. (21C) (I let the dough rise for about 5 hours in a proofing oven.)
Once fully risen, cover the dough in lightly oiled plastic wrap and chill in fridge overnight.
In the morning, remove the cold dough from the fridge onto a floured surface. Let it rest 10 minutes.
Line two sheet pans with parchment paper and sprinkle a generous amount of cornmeal all over them. This will prevent the dough from sticking.
With floured hands, pat the dough into a rectangle or oval, about 1/2 inch (1.25 cm) thick.
Cut rounds about 3 inches in diameter (you can use the rim of a drinking glass: use a rim that isn’t too thick) You should get 10-12 rounds. (I used a Bonne Maman jam jar.)
Place them onto the cornmeal on the baking sheets. Sprinkle tops with more cornmeal.
For the Second Rise:
Cover the dough with a damp towel and let rest till puffy, about 1 hour depending on the temperature of your kitchen. (I used a proofing oven.)
To Cook the Muffins:
Warm a large cast iron or non-stick skillet (you can also use a cast iron griddle) over low to medium-low heat.
Place a few rounds of dough into the pan to fit comfortably. Don’t worry, they really won’t spread.
Cook on one side for about 8 to 10 minutes, checking at the halfway mark for even browning. Adjust the heat if necessary. Flip the muffins over and continue to cook for an additional 8-10 minutes. When ready, the muffins should feel lightweight and the sides should spring back when pressed gently.
Transfer the muffins to a wire rack to cool. Continue cooking the remaining rounds.
When ready to eat, split them open using a fork piercing into the equator of each all the way around and gently prying open.
Muffins will stay fresh 2 days, stored in an airtight container or plastic bag at room temperature.
The tip to cooking English muffins is to find balanced heat. If the flame is too high, the outside will brown too quickly leaving the center undercooked. If you find this has happened, finish baking the muffins in a low heat oven (about 250F) until cooked through.
You can avoid this by doing a test run with one or two muffins to begin with to help guide your stove top heat.
You can make the dough Friday morning before you leave the house for the day, put it in the fridge at the end of the day, and then bake them on Saturday morning for a great treat.
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.