Savory Smoky & Cheesy Cookies

Making these savory cookies was more of a risky endeavor than trying a new type of soda bread for St. Patrick’s Day. I was happy with the results! They were flaky, cheesy, and biscuit-like.  Lovely served as an appetizer with a glass of wine or beer.

A friend commented that they shouldn’t be called “cookies.” I absolutely agree, but it’s hard to argue with Dorie Greenspan. I’m also not sure what to call them instead. They were too cookie-like to call them crackers and too cookie-like to call them biscuits… too savory to be “cookies” though!

This recipe was adapted from Dorie’s Cookies by Dorie Greenspan. I refroze the cut shapes prior to baking. I weighed all of the ingredients and the texture was perfect. The shape could be adapted for any holiday or cut into simple circles for any occasion. Nice!

Yield: about 22 shamrock cookies

  1. Combine cold butter, Gouda, cheddar, sea salt, black pepper, and cayenne pepper in a food processor; pulse until butter is in bits and the mixture forms small curds.
  2. Add flour; pulse until dough looks moist and forms large popcorn-sized curds.
  3. Turn dough out onto a flat surface; knead gently just until it comes together and you can shape it into a ball. Divide into 2 pieces. Pat each piece into a disk.
  4. Place 1 disk between 2 sheets of parchment paper or plastic wrap. Roll to a thickness of 1/4 inch. Repeat with second disk.
  5. Stack sheets of dough on a baking sheet. Wrap tightly with plastic wrap and freeze until firm, about 1 hour. (I froze the dough overnight.)
  6. Preheat oven to 350 degrees F (175 degrees C), preferably on convection.
  7. Line a baking sheet with parchment paper or a silicone baking mat.
  8. Peel parchment paper/plastic wrap off 1 sheet of frozen dough. Cut into cookies using a 1 1/2-inch-diameter cutter, or cookie cutter of choice (my shamrock cookie cutter was larger). Stack the cut shapes with plastic wrap between each. Refreeze for 15 minutes prior to baking.
  9. Arrange 1 inch apart on the prepared baking sheet. Repeat with the second sheet of dough.
  10. Bake cookies in the preheated oven until lightly golden on the bottom, about 15 to 16 minutes, rotating the baking sheet halfway through baking. Cookies are done when bottoms are golden brown and tops are lightly golden.
  11. Cool on the baking sheet for 2 minutes. Transfer to a rack to cool completely, about 10 minutes.
  12. Gather dough scraps, roll to a thickness of 1/4-inch, and freeze until firm, about 15 minutes. Cut into cookies, refreeze cut shapes, and bake on a cooled baking sheet.

Note: The rolled-out dough can be wrapped airtight and frozen for up to 2 months; cut and bake directly from the freezer.

The baked cookies can be kept in a covered container for about 4 days at room temperature, or wrapped airtight for up to 2 months in the freezer.

One Year Ago: Easy Churros

Two Years Ago: Samoa Brownies

Three Years Ago: Apple Biscoff Crumble

Four Years Ago: Asparagus Mimosa and Rutabaga Oven Fries

Five Years Ago:

Wild Mushroom Crêpes with Sunny Eggs

When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂

This wonderful dinner was also reminiscent of the mushroom crêpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)

This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!

I’m sharing my cozy dish at Angie’s Fiesta Friday #215 this week, co-hosted by Laurena@ Life Diet Health and Alex @Turks Who Eat. Enjoy!
Yield: Serves 6

Make the Sauce:

  1. In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
  2. Whisk in all-purpose flour until combined.
  3. Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
  4. Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
  5. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
  6. Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
  7. Return sauce to pan and season with salt to taste. Keep warm.

Make the Crêpes:

  1. In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
  2. Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
  3. Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
  4. Using a spatula, flip crêpe; reduce heat to moderately low.
  5. Arrange about one-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack 
1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
  6. Cook until egg white is set and yolk is still runny, about 3 minutes.
  7. Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
  8. Repeat procedure to make 5 more crepes. Serve immediately.

One Year Ago: Buckwheat Popovers

Two Years Ago: Pear Clafoutis

Three Years Ago: Vanilla-Bean Sablés and Viennese Sablés

Four Years Ago: Bread Machine Brioche

Five Years Ago: Asparagus Gruyère Tart

Curried Squash Galette

I made this galette for myself. I really did- which rarely (read: never) happens. As soon as I saw the recipe I had to make it. Such a seasonal and pretty vegetarian meal. The perfect use for my CSA butternut squash and red onions too. It took me a week to enjoy it and was worth every flavorful bite.

The crust was super flaky and fabulous thanks to grating frozen butter into the dry ingredients. Genius. I made the crust days in advance and kept it well wrapped in the refrigerator without any issues as well.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used all butternut squash instead of a combination of varieties. I also adapted the crust preparation as well as the baking times for a convection oven. Lovely!

I am sharing this at Angie’s Fiesta Friday #142 this week, co-hosted by Elaine @foodbod and Michelle @O Blog Off. Enjoy!

Yield: Serves 6 to 8

For the Dough:

  • 1 1/4 cups all-purpose flour
  • coarse salt and freshly ground black pepper
  • 1 stick unsalted butter, frozen
  • ice water

For the Filling:

  • 2 pounds butternut squash (or a combination of kabocha & butternut squash), peeled, seeded and cut into 1/4-inch-thick slices
  • 1 large red onion, cut through the core into 1/2-inch wedges
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons Madras curry powder
  • coarse salt and freshly ground black pepper
  • 1/2 cup sour cream (light okay)
  • 1/2 cup finely shredded aged Manchego Anejo cheese, plus more for serving

 

 

 

 

To Make the Dough:

  1. In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper.
  2. Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour.
  3. Stir in 1/3 cup of ice water until the dough is evenly moistened.
  4. Scrape out onto a sheet of plastic wrap. Gather up any crumbs and knead gently just until the dough comes together.
  5. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour, or up to several days in advance.

To Make the Filling:

  1. Preheat the oven to 425°, preferably on convection.
  2. On a large rimmed baking sheet, toss the squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.
  3. Increase the oven temperature to 450°.
  4. Lightly flour the dough and place between sheets of plastic wrap. Roll out the dough to a 14-inch round.
  5. Remove the top layer of plastic wrap and replace with a piece of parchment paper large enough to line a rimmed baking sheet. Invert and carefully transfer to a baking sheet.
  6. Spread the sour cream over the dough, leaving a 1 1/2-inch border.
  7. Sprinkle 1/4 cup of the cheese on top.
  8. Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top.
  9. Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.
  10. Bake the squash galette for 25 to 35 minutes, until the crust is browned; let cool slightly.
  11. Sprinkle with shredded cheese, cut into wedges and serve warm.

Make Ahead: The galette can be made a few hours early and rewarmed before serving.

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