Pate Brisee Jacque Pepi

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  1. 1 1/2 cups all-purpose flour
  2. 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
  3. 1/4 teaspoon salt
  4. 1/3 cup ice water
  1. MAKE THE PATE BRISEE Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
  2. Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°.

Crispy Baked Pasta with Mushrooms, Sausage, and Parmesan Cream Sauce

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from serious eats

    • 1 cup Panko-style 20140930-past-mushroom-sausage-cast-iron-baked-41bread crumbs
    • 6 ounces grated Parmesan cheese
    • 1/4 cup chopped fresh parsley leaves
    • 2 tablespoons finely minced fresh chives
    • 2 small shallots, finely minced (about 1/2 cup)
    • 2 medium cloves garlic, minced (about 2 teaspoons)
    • 2 tablespoons extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 2 tablespoons unsalted butter
    • 8 ounces veggie sausage (mild or hot), removed from casings
    • 1 pound mixed mushrooms (such as portobello, shiitake, and oyster), cleaned and thinly sliced
    • 1 tablespoon soy sauce
    • 1 tablespoon juice from 1 lemon
    • 2 1/2 tablespoons all-purpose flour
    • 2 cups homemade or store-bought veggie stock
    • 1 cup heavy cream
    • 12 ounces fresh or 8 ounces dried ridged pasta such as rotini or campanelle

Bring a large pot of salted water to a boil and keep at a bare simmer. Combine bread crumbs, 2 ounces cheese, half of parsley, half of chives, 1/4 of shallots, and 1/4 of garlic in a medium bowl and massage with hands until combined. Season to taste with salt and pepper

Melt butter in a large cast iron skillet over medium-high heat until foaming. Add sausage and cook, mashing it with a potato masher or a wooden spoon until broken up and well browned, about 7 minutes. Use a slotted spoon to transfer sausage to a small bowl, leaving fat behind.

Increase heat to high, add mushrooms to skillet, and cook, stirring frequently, until moisture has evaporated and mushrooms are well-browned, about 10 minutes. Add shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add soy sauce and lemon juice and stir to combine.

Add flour and cook, stirring, until a thin film begins to form on the bottom of the pan, about 1 minute. Slowly whisk in chicken broth followed by heavy cream. Bring to a simmer and cook until thickened, about 2 minutes. Stir in remaining grated cheese until melted. Stir in remaining parsley and chives. Stir in sausage. Season to taste with salt and lots of black pepper.

Adjust rack to 10 inches below broiler element and preheat broiler to high. Cook pasta in salted water according to package directions, removing it when still just shy of al dente. Drain, reserving 1 cup of cooking liquid. Return to pot. Add mushroom mixture and stir to combine, adding liquid to adjust consistency. Pasta should be very loose but not soupy. Return to cast iron skillet and top with bread crumbs. Broil until golden brown, rotating pan as necessary, 2 to 3 minutes. Serve immediately.

Neely Veggie Pesto Lasagna

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2 tablespoons olive oil
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 yellow squash, diced
1 zucchini, diced
Kosher salt and freshly ground pepper
Pinch of red pepper flakes
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
Pinch of sugar, optional
1 (15-ounce) container part-skim ricotta cheese
1 (16-ounce) bag frozen chopped spinach, thawed and squeezed dry
7 ounces store-bought pesto
1 box no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan
Fresh basil, for garnish

Preheat the oven to 350 degrees F.

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more. Season with salt, pepper and red pepper flakes. Stir in the crushed tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, about 20 minutes. Add salt, pepper and a pinch of sugar, if necessary.

In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.

Grease the bottom and sides of your lasagna dish with butter. Spread a little of the tomato sauce on the bottom of the pan. Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch. Spread 1/3 of the ricotta and pesto mixture evenly on top. Sprinkle with about a 1/2 cup mozzarella cheese. Ladle about 1 cup of sauce on top. Repeat layering in the same order. Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella. Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes. Uncover and bake 5 minutes more. Let stand 10 minutes before slicing.

Chocolate Tart with Chocolate Chip Cookie Crust, Martha Stewart

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FOR THE CRUST
16 chocolate chip cookies (3 inches; baked until crisp), finely ground (2 cups)
2 tablespoons unsalted butter melted

FOR THE FILLING
1 cup heavy cream
8 ounces semisweet chocolate chopped (1 1/3 cups)
1 large egg
1/4 cup whole milk
1 tablespoon unsalted butter
Creme fraiche, for serving

Preheat oven to 350 degrees. Make the crust: Stir together cookie crumbs and melted butter. Press into bottom and up sides of a 9 1/2-inch fluted tart pan with a removable bottom. Refrigerate until chilled, about 30 minutes.

Bake until firm and darkened, 10 to 12 minutes. Let cool completely on a baking sheet. Meanwhile, make the filling: Heat cream in a saucepan until just starting to boil. Pour over chocolate in a bowl. Let stand for 1 minute, then stir. Whisk in egg, and butter. Pour into cooled crust.

Reduce oven temperature to 300 degrees. Bake tart until edges of filling are set but center still jiggles slightly, 20 to 24 minutes. Transfer to a rack. Serve warm or at room temperature. Top with creme fraiche.

Nancy Silverton’s Best Fall Salad

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  1. salad6 slices of thick-cut applewood-smoked bacon (OMIT)
  2. 1/2 cup hazelnuts
  3. 1 tablespoon hazelnut or canola oil
  4. Kosher salt
  5. Pepper
  6. 1/4 cup sherry vinegar
  7. 1/4 cup minced shallots
  8. 2 tablespoons fresh lemon juice
  9. 1 teaspoon sugar
  10. 1/2 cup extra-virgin olive oil
  11. Light green leaves from 2 small heads of Bibb lettuce
  12. 1/2 cup Concord grapes, halved and seeded
  13. 4 ounces Gorgonzola dolce, crumbled
  14. Snipped chives, for garnish
  1. Preheat the oven to 325°. On a foil-lined rimmed baking sheet, bake the bacon for about 17 minutes, turning once, until browned but still chewy. Transfer the bacon to paper towels to drain, then cut into 1-inch pieces. Leave the oven on.
  2. Meanwhile, spread the hazelnuts in a pie plate and bake for about 12 minutes, until lightly browned and the skins start to crack. Transfer the hazelnuts to a clean kitchen towel and rub them together to remove the skins; let cool. Coarsely chop the hazelnuts and transfer to a small bowl. Stir in the hazelnut oil and season with salt and pepper.
  3. In a medium bowl, whisk the sherry vinegar with the minced shallots, lemon juice and sugar. Gradually whisk in the olive oil until incorporated. Season the shallot vinaigrette with salt and pepper.
  4. In a large bowl, toss the lettuce leaves with 1/4 cup of the shallot vinaigrette and season lightly with salt and pepper. On a serving platter or plates, layer the lettuce leaves with the bacon pieces, chopped hazelnuts, Concord grapes and Gorgonzola dolce. Garnish with snipped chives and serve, passing the remaining shallot vinaigrette at the table.

 

Arugula and Fennel Salad With Tuna from the washington post

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  • 5 cups lightly packed baby arugula (5 ounces)
  • 1 large fennel bulb, cored and thinly sliced (preferably with a mandoline)
  • 1 cup grape or cherry tomatoes, each cut in half
  • Two 6- or 7-ounce jars Italian olive-oil-packed tuna, preferably Tonnino brand tuna, oil reserved
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • Kosher salt 

Combine the arugula, fennel and tomatoes in a mixing bowl.

Break up the tuna a bit with a fork to create bite-size chunks; add them to the bowl along with 2 tablespoons of oil from the tuna jars. Add the lemon juice and pepper; toss to incorporate. The saltiness of different tuna brands varies widely, so taste first, then season lightly with salt only if needed.

Divide among individual bowls; serve right away.

 

Butternut Squash Polenta With Sausage and Onion nytimes

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  • 1 ½ teaspoons kosher salt, more as needed
  • 1 bay leaf
  • 1 cup fine polenta (not quick cooking)
  • 5 ounces seeded and peeledbutternut squash, coarsely grated (1 cup)
  • 3 tablespoons unsalted butter
  •   Black pepper, as needed
  • 1 tablespoon extra-virgin olive oil, more as needed
  • 1 ½ pounds sweet or hot Italian pork sausage, sliced into 1/4-inch rounds
  • 2 teaspoons minced rosemary
  • 1 teaspoon fennel seeds (optional)
  • 2 small onions, peeled, halved, and sliced into 1/4-inch half moons
  •   Rosemary sprigs, for garnish (optional)
  1. In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed.
  2. While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate.
  3. Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.

Mushroom Ragoût from nytimes

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  • 1 ounce (abo16recipehealth-articleLargeut 1 cup) dried mushrooms, preferably porcinis
  • 2 tablespoons extra virgin olive oil
  • 2 shallots or 1/2 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound white or cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick
  • 1 pound wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large
  •   Salt to taste
  • 2 teaspoons all-purpose flour
  • ½ cup dry white wine such as sauvignon blanc or pinot grigio
  • 2 teaspoons chopped fresh rosemaryor 1 teaspoon dried
  • 2 teaspoons chopped fresh thyme
  •   Freshly ground pepper
  • 2 to 4 tablespoons finely chopped flat-leaf parsley
  1. Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
  2. Heat the olive oilover medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.

NOTE

  • Advance preparation: The ragoût can be made up to 3 or 4 days before you wish to serve it. Keep in the refrigerator. Reheat gently on top of the stove.

 

Farro with Tuna and Tomatoes from Lidia

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farro_with_tuna_and_tomatoes_985_f 1 pound farro
2 bay leaves, preferably fresh
1 tablespoon Coarse sea salt, or kosher salt
10 tablespoons extra-virgin olive oil, or more
6 plump garlic cloves
½ teaspoon peperoncino, (crushed red pepper flakes)
3 cup canned Italian plum tomatoes, preferably San Marzano, crushed by hand
12 ounces canned tuna in olive oil, (preferably imported from Italy)
4 tablespoons small capers, drained
2 tablespoons fresh Italian parsley, chopped

Rinse the farro well and drain in a sieve. Put it in the pot with 6 cups of water, the bay leaves, 1/2 teaspoon salt and 2 tablespoons olive oil. Bring to the boil, stirring occasionally, set the cover slightly ajar, and adjust the heat to maintain a steady bubbling simmer. Cook about half an hour, stirring from time to time, until the farro grains are cooked through but still al dente, then turn off the heat. Most of the liquid should have been absorbed; if there’s water still visible, pour it off. Discard the bay leaves. Keep the farro in the covered pot to stay warm while you make the sauce.

Pour 1/3 cup of the olive oil into the big skillet and set over medium-high heat. Scatter in the sliced garlic and peperoncino in the pan and cook for a couple of minutes to caramelize. Stir in the crushed tomatoes, 2 teaspoons salt and the capers and heat to a moderate boil and let the tomatoes bubble away, uncovered.

Meanwhile, drain the canned tuna and break it up into thick flakes, 1/2-inch or a bit larger. After the tomatoes have cooked about 5 minutes, drop the tuna in the skillet and stir it into the tomatoes slowly, so the flakes of fish stay together. Cook at the same bubbling boil for another 5 minutes, until the tomatoes are cooked and slightly reduced.

Lower the heat a bit and stir in the remaining olive oil (about 3 tablespoons). Now spill the cooked farro on top of the sauce and toss and stir, still over moderate heat, until the grains are very hot and thoroughly mixed with the tomatoes and tuna. Turn off the heat, toss in the chopped parsley and serve.  serves: 6