I do have a few more desserts to share, but I am interrupting those posts to share this amazing savory pie. It was ridiculously good. Worth every calorie in every indulgent bite. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour in the cornmeal crust (delicious) and adapted the method.
I made it with fresh sweet corn but I can imagine it would also be wonderful with frozen corn. We ate it with roasted potatoes and a giant green salad- a very satisfying meal. Fluffy and fabulous!
Yield: Serves 6 to 8
For the Crust:
- 1/2 cup/65 grams all-purpose flour, plus more for rolling
- 1/2 cup/65 grams whole wheat pastry flour (can substitute all-purpose)
- 1/4 cup/40 grams cornmeal or polenta/grits
- 1/4 tsp fine sea salt
- 1/2 cup/115 grams cold unsalted butter (1 stick), cubed
- 3 to 6 tablespoons ice water
For the Filling:
- 1/2 large or 1 small red onion
- 1 T fresh lime juice, plus more to taste (from 1/2 lime)
- 1/2 tsp fine sea salt, plus more as needed
- pinch of granulated sugar
- 4 ounces bacon (4 slices), diced
- 1 1/2 cups fresh or frozen corn kernels (from 2 ears if fresh)
- 2 T chopped pickled jalapeño, plus more slices for topping (I used Trader Joe’s Fire Roasted Green Chilies)
- 1 cup heavy cream
- 1/2 cup sour cream or plain Greek yogurt
- 3 large eggs
- 3/4 cup coarsely shredded sharp Cheddar (3 ounces)
- 3 T chopped parsley
To Prepare the Crust:
- In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour(s), cornmeal and salt until combined.
- Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans.
- Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough.
- Shape dough into a disk and wrap in plastic wrap. (At this point, I placed the disk in the refrigerator for about 10 minutes.)
- Between 2 layers of plastic wrap, or on a lightly floured surface, roll out dough into a 12-inch circle.
- Transfer dough to a 9-inch deep pie plate; trim and crimp edges. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)(I made the dough the night before.)
To Make the Filling and Finish the Pie:
- Heat oven to 425 degrees, preferably on convection.
- Place the pie dish on a rimmed baking sheet. Prick the bottom of the pie crust with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes.
- Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 4 to 7 minutes more.
- Reduce oven temperature to 375 degrees, preferably on convection.
- While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. (I used half-moons because I used 1/2 of a red onion.)
- Coarsely chop remaining onion and set aside. (I used half-moons in the filling as well.)
- Scatter diced bacon in a cold 12-inch skillet. (I used a cast iron skillet.) Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 8 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
- Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes.
- Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
- Remove from heat and scoop 1/2 cup corn mixture into a blender. (I used a Vitamix.)
- Add cream, sour cream and eggs. Blend until you get a purée.
- Using a spatula, scrape corn purée back in pan with whole corn kernels.
- Stir in 1/2 cup Cheddar, the parsley and the cooked bacon.
- Scrape mixture into the baked pie shell.
- Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
- Cover the edge of the pie crust to prevent over-browning.
- Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Posted in Quiches & Tarts, Recipes
Tags: bacon, brunch, cheddar, corn, cream, dinner, jalapeños, lunch, pickled jalapeno, pie, quiche, red onion, sharp cheddar, sharp cheddar cheese, summer, tart, whole wheat pastry flour
I have received an exorbitant amount of Swiss chard in my CSA box so far this season. It’s a good thing that I absolutely love it! and… Who doesn’t love chard when it’s combined with fabulous cheese?!?!
This recipe was adapted from Bon Appetit, contributed by Gabriela Camara. I have made these quesadillas a couple of times with my CSA greens, using both raw milk extra (extra) sharp yellow cheddar (from Trader Joe’s) as well as Cabot extra sharp 3-year aged white cheddar. I have also used combination of greens including Swiss chard, turnip greens, beet greens, as well as baby bok choy.
I adapted the recipe by increasing the garlic as well as using a red onion, whole wheat flour tortillas, and chipotle salsa, avocados, fresh lime, and sour cream, for serving. I also microwaved the assembled quesadillas for a quick dinner! We ate them with refried beans on the side. Delicious.
Yield: Serves 4 for dinner or up to 8 as an appetizer
- 2 tablespoons vegetable oil, such as canola
- ½ medium white or red onion, finely chopped
- 5 garlic cloves, finely minced
- 10 ounces Swiss chard, ribs and stems removed, or a combination of greens including beet, turnip, or bok choy, chopped
- 2 teaspoons fresh lime juice
- coarse salt
- 6 ounces Toma cheese or sharp cheddar, grated (about 2 cups)
- 8 whole wheat flour tortillas
- Salsa Roja, Avocado-Tomatillo Salsa Verde, or Trader Joe’s Chipotle Salsa, for serving
- avocado slices and lime wedges, for serving, optional
- sour cream, for serving, optional
- Heat oil in a large skillet over medium. Cook onion and garlic, stirring occasionally, until golden brown, 6–8 minutes.
- Add greens a handful at a time, letting wilt slightly before adding more. Pour in ½ cup water and cook, tossing occasionally, until greens are tender, 6–8 minutes.
- Add lime juice; season with salt. Transfer to a plate; let cool.
- Assemble the quesadillas: Place on tortilla on a large plate. Mound grated cheddar on top and spread evenly. Top with sautéed greens and another tortilla.
- Microwave for 1 minute, 35 seconds on high.
- Remove and slice into pieces. Repeat until all filling is used.
- Serve immediately with sliced avocado, prepared salsa, and sour cream, as desired.
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Posted in Appetizers, Greens, Quick, Recipes, Vegetarian
Tags: beet greens, bok choy, chard, dinner, greens, Mexican, microwave, quesadillas, raw milk cheddar, sharp cheddar, Swiss chard, tortillas, vegetarian, whole wheat tortillas
We eat Southern Shrimp and Grits every year on Easter- it reminds us of our time in the beautiful sunshine while we lived in Charleston, South Carolina. It’s such a flavorful dish that isn’t popular here in New York. This year we branched out and ate this dish on Easter Eve… such a break from tradition. Still wonderful! 🙂
The fresh corn in this version puts it over the top. SO good. The grated corn in the grits makes them thicker and the sautéed kernels sprinkled over the top provide wonderful texture. This recipe is from Bon Appetit, contributed by Dawn Perry. I added more fresh corn and garlic to the topping as well as sharp cheddar-gruyere melange cheese to the grits. Festive & Amazing!
Yield: Serves 6
- 5 (small) ears of corn, husked
- 2 1/2 cups low-sodium chicken broth
- 1 1/4 cups whole milk
- 1 cup grits (not instant)
- 2 1/2 tablespoons unsalted butter
- coarse salt and freshly ground black pepper
- 1-2 cups grated sharp cheddar cheese (I used a sharp cheddar-gruyere blend), optional, to taste
- 5 T olive oil
- 4 garlic cloves, thinly sliced
- 1/2 to 3/4 teaspoon dried oregano
- ½ to 3/4 teaspoon hot smoked Spanish paprika or ½ to 3/4 tsp. smoked paprika and a pinch of cayenne pepper
- 2 pounds large shrimp, peeled, deveined, tails left intact
- chopped fresh chives, for serving
- Grate 3 ears of corn on the large holes of a box grater over a medium bowl, catching as much juice as possible; set aside. Cut kernels from remaining 2 ears of corn into another medium bowl; set aside.
- Bring broth, milk, and 1½ cups water to a boil in a medium saucepan. Reduce heat so liquid is at a simmer and gradually whisk in grits. Simmer, whisking often, until grits are very tender, 20–25 minutes. Mix in butter, cheese (if using), and reserved grated corn; season with salt and pepper.
- Fifteen minutes after you have added grits to saucepan, heat oil in a large skillet over medium-high heat. Cook garlic, oregano, and paprika, stirring, until fragrant, about 30 seconds. Add reserved kernels and cook, stirring occasionally, until golden brown and beginning to pop, about 3 minutes.
- Add shrimp and cook, tossing occasionally, until cooked through, about 4 minutes.
- Serve shrimp and corn over grits topped with chives.
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Posted in Holiday, Quick, Recipes, Seafood, Shrimp
Tags: brunch, corn, dinner, easy, grits, gruyere, paprika, quick, sharp cheddar, shrimp, Southern
Without knowing that I was repeating myself, I found myself saving this recipe in multiple places… a clipping from the paper, on my phone, on the computer… It was so (repeatedly) appealing to me! 🙂 I moved it to the top of my list.
This healthy chili has wonderful texture from dried pinto beans and contrasting sweet and creamy butternut squash. The use of dried beans requires extra planning but is completely worth the textural benefit in the final dish. It was mildly spicy (perfect for all palates in my house!) and tasty. This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. We ate it garnished with a blend of grated Monterey Jack and sharp cheddar cheeses… mmmm…. with green salad and Brown Butter Skillet Cornbread on the side. Great!
For the Simmered Pintos:
Yield: Serves 6
- 1 pound (about 2 1/4 cups) pinto beans, washed and picked over for stones, soaked for at least 4 hours or overnight in 2 quarts water
- 1 medium onion, cut in half
- 2 to 4 large garlic cloves (to taste), minced
- 1 bay leaf
- coarse salt, to taste (at least 1 teaspoon per quart of water used)
- Place pre-soaked beans and (2 quarts) of soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil.
- Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.
- Add salt and continue to simmer another 1 1/2 hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf.
- For the best flavor refrigerate overnight.
Advance preparation: The cooked beans will keep for 3 to 4 days in the refrigerator and freeze well.
For the Chili:
Yield: Serves 6 to 8
- 1 recipe simmered pintos (recipe above)
- 1 onion, finely chopped
- 1 large or 2 medium carrots, cut in small dice
- 1 red pepper, diced
- 2 large garlic cloves, minced
- 3 tablespoons mild ground chili (or to taste: use hot, or use more) (I used standard chili powder)
- 1 tablespoon lightly toasted cumin seeds, ground
- 1 28-ounce can chopped tomatoes
- 1 teaspoon dried oregano, preferably Mexican oregano
- 2 tablespoons tomato paste dissolved in 1 cup water
- 2 cups diced winter squash (about 3/4 pound) (I used butternut)
- coarse salt, to taste
- ½ cup chopped cilantro
- grated cheddar or Monterey Jack, or crumbled queso fresco for garnish, optional (I used a blend of cheddar & Monterey Jack)
- Heat the beans (simmered pintos) on top of the stove in a large soup pot or Dutch oven.
- Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes.
- Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan.
- Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes.
- Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
- Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer.
- Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
- Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheeses.
Advance preparation: The simmered beans can be made 3 or 4 days ahead and the chili will keep for 3 or 4 days in the refrigerator. You will probably want to thin it out with water is it will continue to thicken. It freezes well.
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Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: butternut squash, chili, cilantro, comfort food, cumin, dinner, gluten free, healthy, Monterey Jack, pinto beans, red bell pepper, sharp cheddar, vegan, vegetarian