spring asparagus galette from smitten kitchen

  • 1 pound asparagus
  • Kosher salt
  • 1/2 cup (125 grams) ricotta cheese
  • 1/2 cup (45 grams) grated gruyere, comte, or gouda cheese
  • 1/4 cup (30 grams) grated parmesan or pecorino cheese
  • 1 garlic clove, minced
  • Red pepper flakes or freshly ground black pepper
  • 1 tablespoon (15 ml) olive oil
  • Finely grated zest of 1 lemon
  • 1 large egg or egg yolk (optional, for shine)

Make the crust: Combine the flour and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.

Make the filling: Hold the asparagus by the tough end (no need to snap it off) and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. In a large bowl, toss with 1 teaspoon kosher salt and set aside for 30 minutes. 

In a small bowl, combine ricotta, gruyere, parmesan, garlic, a pinch of salt, and pepper to taste and set aside.

Drain asparagus in a colander and pat it dry on paper towels. Return it to the empty bowl and toss with olive oil, lemon zest, and pepper to taste. (No need to salt because it will be well-seasoned from the salting step.)

Assemble galette: Heat oven to 400°F. Unwrap firm crust dough and line a large baking sheet with the parchment paper that it was wrapped in. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spread ricotta mixture over center, leaving a 3-inch border bare. Spoon asparagus over ricotta layer. Fold the border over the filling, pleating the edge to make it fit. The center will be open.

For a darker, glossier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust. 

Bake galette: For 30 to 35 minutes, until the crust is deeply golden. Serve warm, in wedges.

Do ahead: This galette keeps in the fridge for up to one week. It’s good at room temperature but even better warm, so the cheese is all stretchy again.

blueberry buckle from yankee

  • 1/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup whole milk
  • 2 cups wild Maine blueberries

Preheat oven to 375° and butter a 9×9-inch baking pan. In a large bowl or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, scraping the sides of the bowl with a rubber spatula as necessary. Add the egg and combine.

In a medium bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture, alternating with the milk, until well combined. Add the blueberries and fold a few times with a rubber spatula until just combined. Spread the batter evenly into the prepared pan. 

For the topping:

  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon table salt
  • 1/4 cup cold unsalted butter, cut into cubes

In a small bowl, whisk together the sugar, flour, and cinnamon. Add the butter and combine until the mixture resembles coarse sand. Sprinkle the topping evenly over the top of the batter.

Bake until a cake tester inserted into the center comes out clean, about 40 minutes. 

Grilled Caesar Salad from thelittlekitchen.net

Caesar Dressing
1 cup olive oil
1/4 cup water
2 Tablespoons white wine vinegar
1 teaspoon Kosher salt
1 teaspoon Worchestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1 large egg yolk
2 cloves garlic, peeled
1/4 cup Parmesan cheese, freshly grated
1 heart of romaine lettuce, rinsed and cut in half lengthwise
salt & pepper
olive oil (optional)
Parmesan cheese, freshly grated

Add ingredients to Blendtec jar in order listed and secure lid. Select “Dressing” and serve. The dressing tastes best when you refrigerate it overnight in a sealed container – the ingredients are allowed to marry together.

How to Grill Salad

If using a gas grill, turn on the gas and turn the heat to high. Let the grill heat up for at least 10 minutes. If using a grill pan inside, heat grill pan on medium to medium high for 3 to 5 minutes.

Salt and pepper the insides of your romaine lettuce halves. Sprinkle olive oil on the halves, if you wish. Add to hot grill or grill pan and cook for about 1 to 3 minutes tops. Flip to grill the other side for 1 to 2 minutes and you’re done. Serve immediately with caesar dressing and parmesan cheese on top.

*Store the dressing in the refrigerator for about a week. If serving as a side salad, one whole heart can serve up to 4 or 5 people.

 

Pots de Creme – Patty Foust

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1 cup chocolate chips
1 1/4 cups scalded heavy cream (table cream or blend of 3/4 cup half and half and 1/2 cup whipping cream)
2 egg yokes
3 Tablespoons brandy, Cointreau, etc. * optional

Use blender. Blend until smooth.
Pour mixture into ramikins or pot de creme containers. Makes 6.
Cover with saran or foil to prevent skin from forming.
Chill until firm, several hours. Serve.

The heat of the scalded cream “cooks” the egg yolks to prevent bacterial problems.