Meyer Lemon Ginger Curd

1 4- inch piece of ginger, peeled

3 large eggs

1/2 cup freshly squeezed Meyer lemon juice (from about 4 lemons)

1/2 cup sugar

4 tablespoons cold unsalted butter, cut into small pieces

Grate the ginger with a microplane zester and pass it through a fine mesh strainer set over a bowl to catch the juice.  Press it with a rubber spatula (or your impeccably clean hands) to really squeeze the liquid out of the pulp.  Save the juice and discard the pulp.

In a small, heavy saucepan, whisk together the eggs and sugar until thoroughly combined.  Add the Meyer lemon juice and the ginger juice and stir again.  Heat gently over medium heat, whisking constantly, until the mixture thickens and bubbles at a low simmer, about 6 minutes. 

Remove from heat and whisk in the butter.  Pass curd through a fine mesh strainer set over a bowl and allow it to cool.  Transfer to a jar or covered container and refrigerate until ready to use.  Keeps for a few weeks in the refrigerator.

Makes 2 cups.

Adapted from The Food Network by From Blossom to Stem blog

Vanilla Bean and Nutmeg Scones

For scones:
2 1/2 cups (320 grams) all-purpose flour
6 tablespoons (75 grams) sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon freshly ground nutmeg
2 tablespoons unsweetened dried cranberries (or other dried berries), chopped small
(4 teaspoons minced fresh rosemary - optional)
6 tablespoons (80 grams) unsalted butter, chilled and diced
1 cup (237 ml) half and half (or milk or cream), plus 2 tablespoons more for brushing on top
1 teaspoon vanilla bean paste

For glaze:
1 cup (115 grams) confectioners sugar
1/2 teaspoon vanilla bean paste
1/4 teaspoon freshly ground nutmeg
2 to 3 tablespoons water

For optional toppings:
Unsweetened dried cranberries or other berries
Fresh rosemary leaves

Heat the oven to 450 F.  Line a baking sheet with parchment paper or a silicone liner.

Whisk together the flour, sugar, baking powder, salt, nutmeg, dried berries, and rosemary (if using) in a large bowl.  Cut in the butter using two butter knives or a pastry blender until the mixture looks like coarse meal.  Whisk together the half-and-half and vanilla bean paste and stir it into the flour mixture; the dough should come together, but not be too wet.

Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.  Turn the dough out onto a lightly floured surface.  Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4-inch thick.  Cut the circle of dough into 8 equal wedges.  Transfer the scones to the prepared baking sheet, lightly brush the tops with a little half-and-half, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.  Cool completely.

Whisk together all ingredients for the glaze, adding the water a little at a time until it reaches the desired consistency.  Dip the tops of the scones into the glaze, letting it run down the sides; sprinkle a few dried cranberries and rosemary leaves on top, if desired.  Place the scones onto a wire rack and let the glaze set completely before serving.

(You can make the dough the night before; instead of chilling it in the freezer for 10 minutes, wrap it up and refrigerate it overnight.  Bake the scones straight from the fridge the morning you want to serve them.)

Makes 8 scones.

From An Edible Mosaic blog

Roasted Cauliflower and Chickpea Soup

For the soup:

1 cauliflower, cut into florets (about 4 cups total)

1 (15-ounce) can chickpeas, rinsed and drained

5 garlic cloves, peeled

3 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon paprika

1 tablespoon vegetable oil

2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)

1/4 teaspoon black pepper

4 cups vegetable broth

1 cup water

1/2 cup heavy cream

For the garnish:

Reserved roasted cauliflower and chickpeas

Red pepper flakes

Fresh thyme leaves

Heavy cream

Heat the oven to 400 F.  

On a large, rimmed baking sheet or in a large baking pan, toss the cauliflower florets, chickpeas and whole garlic cloves with the 3 tablespoons of olive oil and the cumin, salt and paprika.  Roast for 30 minutes, stirring once halfway through.  Remove from the oven and set aside, reserving about 1/2 cup for the garnish.

Meanwhile, heat the 1 tablespoon of vegetable oil in a large pot over medium heat.  Add the cubed potatoes and black pepper.  Cook for about 2 minutes, stirring frequently.  Add the vegetable broth and the water and increase the heat to bring the mixture to a boil.  Once boiling, turn the heat down to maintain a simmer.  Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes.  Remove the pot from the heat.  Stir in the roasted cauliflower mix.

Puree the soup using an immersion blender.  (Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids.)  Return the pureed soup to the stove-top and gently re-warm it.  Stir in the heavy cream.  Season to taste with salt and pepper.

To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired. 

Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Serves 4 to 6. 

From Floating Kitchen blog

Spinach, Orzo, and White Bean Soup

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

4 cups vegetable stock

2 bay leaves

1 cup uncooked orzo pasta

2-4 cups baby spinach

1 (15-ounce) can cannellini beans, drained and rinsed

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion and garlic, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.

Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.

Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.  Serve immediately.

Serves 4.

From DamnDelicious blog

Roasted Garlic Vinaigrette

8 garlic cloves
Olive or vegetable oil
2 tablespoons red wine vinegar
1 tablespoon chopped onion
1 tablespoon honey
1 tablespoon fresh lime juice
1/2 cup olive oil
Salt and freshly ground pepper

Roast garlic:
Heat oven to 350 F.  Coat garlic cloves with oil, place in a small ovenproof pan, and cover with lid or aluminum foil.  Roast for 45 minutes or until garlic is soft and lightly browned.  Peel the garlic.

Combine the roasted garlic, vinegar, onion, honey, and lime juice in a blender or food processor and puree.  With the motor running, slowly add the olive oil until emulsified.  Season to taste with salt and pepper.

May be prepared up to 1 day ahead and refrigerated.  Bring to room temperature before serving.

Makes about 1 cup.

From Bold American Food by Bobby Flay

Cranberry-Orange Whole Wheat Muffins

Muffins:

1 1/2 cups (170 grams) whole wheat flour or white whole wheat flour

3/4 cup (67 grams) quick-cooking oats

1/2 cup (50 grams) nonfat dry milk

2/3 cup (131 grams) sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (99 grams) fresh or frozen cranberries, chopped, or sweetened dried cranberries (113 grams)

1 tablespoon orange zest

2 large eggs

3/4 cup (170 grams) milk

1/3 cup (67 grams) vegetable oil or melted butter (74 grams)

Glaze:

2 tablespoons (28 grams) orange juice

3 tablespoons (35 gram) sugar or 1 cup (114 grams) confectioners' sugar, sifted

Heat the oven to 375°F. Grease the wells of a 12-cup muffin tin, or line with papers, and grease the inside of the papers.

In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries.

Whisk together the orange zest, eggs, milk, and oil or melted butter.  Add the wet ingredients to the dry ingredients, stirring until blended; don't beat, or your muffins will be tough.  Fill the muffin cups or liners about 3/4 full.  Bake for 18 to 20 minutes, until they're golden brown.

Remove the muffins from the oven, leave them in the pan for 5 minutes, then take out of the pan and transfer them to a rack to finish cooling.

To make the glaze:

In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar.  Dip the tops of the warm muffins into the glaze.

Store on the counter for three days, or freeze for up to 3 months.

Makes 12 muffins.

From King Arthur Flour

Cheese Pull-Apart Bread

Dough:

3 1/2 cups (418 grams) unbleached all-purpose flour

2 teaspoons instant yeast

2 tablespoons (21 grams) potato flour or 1/4 cup instant potato flakes

3 tablespoons (21 grams) nonfat dry milk

1 tablespoon (25 grams) sugar

1 1/4 teaspoons salt

4 tablespoons (57 grams) soft butter

2/3 cup (152 grams) lukewarm water

1/2 cup (113 grams) lukewarm milk

Coating:

1/3 cup (43 grams) cheese powder or finely grated Cheddar or Parmesan cheese

3 tablespoons (21 grams) cornstarch

2 teaspoons dried or minced fresh herbs (such as oregano, basil, rosemary, thyme) and/or garlic or onion powder

4 tablespoons (57 grams) melted butter

Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.

Lightly grease a deep 9" casserole dish, a 9" x 2" cake pan, or an 8 1/2" x 4" loaf pan. Pour a generous layer of olive oil in the bottom of the pan to coat.

Gently deflate the dough, and transfer it to a lightly greased work surface.  If using a casserole dish or cake pan, divide the dough into 32 pieces, by dividing in half, then in halves again, etc.  Don't worry about making them exactly even, and don't bother to shape them into balls, unless you're totally into perfection.  If using a loaf pan, divide the dough into 16 pieces, then roll into 4" to 5" diameter rounds.

Make the coating: whisk together the cheese powder or grated cheese, cornstarch, and seasonings.  Put the melted butter in a small bowl.  Dip each ball in the butter, then the in coating, then place in the casserole dish or cake pan in a single layer; you'll need to squeeze them in.  If using the loaf pan, brush the rounds with butter, then sprinkle with coating mixture.  Fold the rounds in half, butter the top, and place in the prepared loaf pan, rounded edge up.

Cover the pan, and allow the dough to rise until quite puffy, about 60 to 90 minutes. Towards the end of the rising time, heat the oven to 350°F.

Uncover the pan.  Bake the bread for 15 minutes.  Tent with aluminum foil and bake for an additional 20 minutes, until it's golden brown when you peek underneath the foil.  An instant-read thermometer inserted into the middle of the center bun should register 190°F, or very close to it.

Remove the bread from the oven, and turn it out of the pan onto a rack. Serve warm.

Makes one pull-apart loaf.

From King Arthur Flour

Shallot and Rosemary Dressing

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon sherry vinegar
1 tablespoon coarsely chopped fresh rosemary
1/2 large shallot, coarsely chopped
1 garlic clove, coarsely chopped
1 tablespoon dark brown sugar
1/2 teaspoon salt
Freshly ground black pepper

Blend all the ingredients for the dressing in a blender or food processor until they are emulsified, meaning the dressing is creamy and does not separate.  Set aside.

From The Herbfarm Cookbook by Jerry Traunfeld

Banana Muffins

1/2 cup yogurt

1 large egg

1/4 cup vegetable oil

1 1/2 cups mashed banana (2 to 3 large bananas)

3/4 cup granulated sugar

1 cup oat bran

1 1/2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

Topping:

1/4 cup brown sugar

1/4 cup old-fashioned rolled oats

2 tablespoons unbleached all-purpose flour

1/4 teaspoon cinnamon

1 tablespoon soft butter

Heat oven to 375°F.  Grease a standard muffin tin, or line with papers and grease the papers.

Combine the yogurt, egg, oil, mashed banana, sugar, and oat bran in a bowl.  Whisk together and set aside for 10 minutes.

Whisk together the flour, baking powder, salt, baking soda, and nutmeg.

Work the topping ingredients together until the mixture is crumbly.

Whisk the banana mixture into the flour mixture. Scoop into the prepared muffin cups, filling them almost full; the muffins won't rise much.  Sprinkle muffins with the topping. 

Bake the muffins for 20 to 24 minutes, until the muffins are set and browned.  Remove from the oven and let rest in the pan for 5 minutes.  Remove from the pan and enjoy warm.

Makes 12 muffins.

From King Arthur Flour.

Turkey and Black Bean Soup

1 tablespoon vegetable oil

1 yellow or sweet onion, diced

1 bell pepper, diced

1 tablespoon chili powder

1 teaspoon unsweetened cocoa powder

1 teaspoon hot pepper sauce

2 teaspoons oregano

2 teaspoons salt

2 teaspoons black pepper

1 tablespoon maple syrup

1-2 tomatoes, diced

1 can black beans, drained

1 cup frozen corn

1 quart chicken broth

Cooked turkey or chicken, shredded into bite-size pieces

Over moderately low heat, heat vegetable oil in a large saucepan or soup pot.  Add the onion and pepper to the pot and cook, stirring, until the onion is translucent, about 5 minutes. Stir in the chili powder, cocoa powder, hot sauce, oregano, salt, pepper, maple syrup, tomatoes, black beans, corn, and broth. Bring to a boil. Reduce the heat and simmer for 15 minutes.  Add the turkey to the pot, and simmer for 5 minutes.  

Can be served topped with grated cheese, sour cream, and/or chopped cilantro.

Serves 4.

Masala Mashed Potatoes with Caramelized Onions

1 tablespoon ghee (or butter, or canola oil)

1-2 sweet or yellow onions, thinly sliced

2 pounds potatoes, peeled and quartered

1/3 cup milk

1 ounce cream cheese

2 teaspoons salt

3 tablespoons butter

2 teaspoons garam masala

1/2 teaspoon turmeric

1/4 teaspoon cayenne

¼ cup chopped cilantro (optional)

Heat the tablespoon of ghee in a skillet or wide saucepan over medium-low heat.  Add the onions and cook, stirring often, until the onions are an even golden brown and softened to a marmalade consistency, around 30 minutes or longer.  Stir often and scrape up any brown bits clinging to the bottom of the pan.  Splash a little water into the pan as needed if the onions start to stick.

Meanwhile, boil the potatoes in salted water to cover for about 20 minutes, or until you can pierce them through easily with a fork.

 When the potatoes are cooked, drain and transfer them to a bowl.  Mash the potatoes until smooth, adding the milk, cream cheese, and salt, and incorporating well.

In a small saucepan, melt the butter until it starts to froth. Add the garam masala, turmeric, and cayenne. Cook the spices for a minute or so in the butter, until they are fragrant; be careful not to burn them.  Add the spice butter to the mashed potatoes and mix well.

Stir in the caramelized onions, and top with cilantro if desired.

Serves 4 to 6 as a side dish.

From LickMySpoon.com with many changes

Caramel Popcorn

1-2 gallons popped popcorn

2 cups brown sugar

1 cup butter

1/2 cup maple syrup

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1 cup peanuts (optional)

Heat oven to 250 F.

In a saucepan, bring brown sugar, butter, and maple syrup to a boil.  Cook at a slow boil for 5 minutes without stirring.

Remove sugar syrup from heat and add baking soda, salt, vanilla, and peanuts (if using).

Pour over popcorn and toss to mix thoroughly.

Spread caramel popcorn on greased cookie sheets and bake for 1 hour, stirring every 20 minutes.

Store in airtight bags or containers.

Caramel and Vanilla Cake

For the caramel sauce:

2 cups sugar

4 tablespoons water

2/3 cup butter, cut into small cubes

1 cup whipping cream

For the vanilla cake:

1 1/4 cups sifted all-purpose flour

1 1/4 cups sifted cake flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter

1 1/2 cups sugar

2 tablespoons vanilla extract

1/2 cup vegetable oil

3 large eggs

1 1/4 cups milk (or evaporated milk, for extra richness)

For the caramel frosting:

3 1/2 cups to 4 cups confectioner’s sugar

1/2 cup butter

2 teaspoons vanilla extract

1/2 cup caramel sauce

2 or more tablespoons milk

To make the caramel sauce:

Mix the sugar and water in a large saucepan (use a pan of about 3 quarts or larger because the sugar foams up when you add the butter and cream).  Have butter and cream ready so it can be added quickly when needed.  Boil the sugar and water over medium heat until the mixture begins to turn a light- to medium-amber color.  (Do not stir the boiling sugar, this can cause it to crystallize.  If the sugar starts to crystallize, use a pastry brush to brush water around the inside edge of the pot as it boils; you may have to do this several times.  Carefully swirling the pan occasionally is also helpful to avoid crystallization of the sugar.) 

When the color is right, quickly add the butter and stir until the butter is melted.  Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth.  Cool completely.

To make the vanilla cake:

Grease two 8- or 9-inch cake pans and line the bottoms with parchment paper.  Heat oven to 325 degrees F.

Sift together the flours, baking powder, baking soda, and salt, and set aside.  In the bowl of an electric mixer, beat together the butter, sugar, and vanilla extract at high speed with the whisk attachment until light and fluffy.  Slowly beat in the vegetable oil.  Beat in the eggs, one at a time, mixing well after each addition.  Fold in the dry ingredients alternately with the milk, adding the dry ingredients in three divisions and the liquid ingredients in 2 divisions, beginning and ending with the dry ingredients.  Do not over-mix the batter; stop mixing as soon as there are no lumps in the batter.  Pour batter into the two prepared pans.

Bake for 30-35 minutes, or until a wooden toothpick inserted in the center comes out clean.  Allow the cakes to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

To prepare the caramel frosting:

Beat all ingredients together until smooth, fluffy, and a spreadable consistency.  Add more milk if too thick or more sugar if it too thin.

To construct the cake:

Cut each cake layer in half horizontally, to make four layers.

Reserve about 2/3 cup of the caramel sauce (1/2 cup for the frosting and the rest to drizzle on top of the cake).  Divide the remaining caramel sauce in 3 parts and use it to fill the three inner layers of the cake.

Assemble the cake, filling the layers with caramel sauce.  Frost with the caramel frosting and drizzle with remaining caramel sauce.

Serves 16.

From RockRecipes.com

Oatmeal Sandwich Bread Recipe

1 cup (227 grams) lukewarm water

1/3 cup (74 grams) lukewarm milk

1/4 cup / 4 tablespoons (57 grams) butter

2 tablespoons (28 grams) brown sugar

2 tablespoons (43 grams) honey

1 cup (99 grams) rolled oats

1/2 cup (50 grams) rolled oats, ground – or oat flour

2 1/2 teaspoons instant yeast

1 1/2 teaspoons salt

2 1/2 cups (298 grams) unbleached bread flour

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough.  Knead the dough by hand (10 minutes) or by mixer (5 minutes) until it's smooth.  Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.

Gently deflated the dough, and transfer it to a lightly oiled work surface.  Shape it into an 8" log.  Place the dough in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan with loosely with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it's crested 1" to 2" over the rim of the pan.  Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 35 to 40 minutes, until a digital thermometer inserted into the center registers 190°F.  If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Remove the bread from the oven, and turn it out of the pan onto a rack to cool.  Store the bread well-wrapped, at room temperature, for several days; freeze for longer storage.

Makes 1 loaf.

From King Arthur Flour

Notes:

If you prefer oatmeal bread sweetened the traditional way, with molasses, simply substitute 3 tablespoons molasses for the brown sugar and honey.  The resultant bread will be darker in color, and slightly stronger tasting.

Want to make this loaf with the help of your bread machine?  Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.  About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.  Shape the loaf and bake it in your regular oven, as directed above.

Onion Tarts

Free-Form Tart Shells, made from Flaky Pastry Dough (4 7-inch or 2 10-inch shells)
2 ounces bacon (2 slices), finely diced
2 pounds yellow onions (3 large or 4 medium), sliced
1 teaspoon sugar
1/2 teaspoon salt
2 to 3 teaspoons balsamic vinegar
2 tablespoons finely chopped fresh herbs (sage, thyme, rosemary, marjoram, savory, or combination)
Freshly ground black pepper
1/4 cup heavy cream
1 large egg

In a large (4-quart) saucepan, cook the bacon over medium heat until almost crisp.  Add the onions, sugar, and salt, and cook, stirring often, until the onions are cooked down by two-thirds, about 10 minutes.  Add 2 teaspoons vinegar, reduce the heat to medium-low, and continue to cook until the onions are an even golden brown and softened to a marmalade consistency, 15 to 30 minutes depending on the onions.  Stir often and scrape up any brown bits clinging to the bottom of the pan.  The onions need almost constant stirring near the end to prevent them from sticking and burning.  Stir in the chopped fresh herbs, allow the mixture to cool slightly, then taste and season with black pepper and additional salt if needed.  Another teaspoon of vinegar can be added if the onions seem overly sweet.  (The onions can be caramelized up to 2 days ahead and stored, covered, in the refrigerator.)

Heat the oven to 350 F.  Stir the cream and egg into the caramelized onions until thoroughly combined. Divide the filling among the tart shells and spread it evenly with the back of a spoon.  Bake in the upper third of the oven until the filling is set, about 15 minutes for 7-inch tarts or 20 to 25 minutes for 10-inch tarts.  The filling should still be soft but not runny.  Let tarts cool slightly, then ptransfer the tarts to a cutting board using a large spatula.  Cut each into 8 or 12 wedges with a sharp chef's knife.  Serve warm or at room temperature.  

Makes 4 7-inch or 2 10-inch tarts.

From The Herbfarm Cookbook by Jerry Traunfeld

Note: To make without bacon, use 3 tablespoons of extra-virgin olive oil to caramelize the onions.

Free-Form Tart Shells

Flaky Pastry Dough
Egg wash made with 1 egg yolk and 2 teaspoons water

Turn the pastry dough out onto a lightly floured board and divide it into quarters for small, 7-inch tart shells or in half for large 10-inch tart shells.  Shape 1 piece into a disk and dust the top lightly with flour.  Begin to roll out the dough, using quick but gentle strokes.  Rotate the dough 1/4 turn each time you roll to be sure it is not sticking, and use additional flour as necessary.

When the round is larger that 9 inches for a small tart or 12 inches for a large tart, and about 1/8-inch thick, turn a 9- or 12-inch plate or bowl upside down on the dough as a template and cut around it with a sharp knife.  Remove the plate or bowl.

To form the edges, begin by folding a 1-inch-long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place.  Continue to roll and pinch, forming a twisted rope pattern.  

Roll out the remaining dough and crimp the edges in the same manner.

Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork.  Refrigerate the pastry for at least 30 minutes or up to 24 hours.  

Heat the oven to 375 F.  Brush the rims of the tarts with egg wash.  Bake the tart shells, one sheet at a time, for 15 minutes, then reduce the heat to 350 F and continue to bake until they are an even golden brown, 8 to 12 minutes longer.  Lift up a shell with a spatula and check that the underside is evenly brown.  If the tart shells puff up during baking, press down on the center of the pastry with the back of a large spoon.  Let cool on the baking sheet.

Makes 4 7-inch or 2 10-inch tart shells.

From The Herbfarm Cookbook, by Jerry Traunfeld

Notes:
Unbaked shells can be frozen on the parchment-lined baking sheets and, when they are frozen, stack them inside freezer bags.  Bake the shells without defrosting them first. 

Shells can be baked up to 24 hours in advance.  Store the shells in large resealable plastic bags or in a large, flat, airtight container until ready to fill.  If the tarts have a filling that does not require further baking, refresh the shells by putting them in a 350 F oven for 5 minutes, then allow them to cool again; this will ensure crispness.  Always fill the tart shells as close to serving time as possible.

Flaky Pastry Dough

2 cups (9 ounces) all-purpose flour 
2 sticks (8 ounces) unsalted butter, chilled and cut into 1/2-inch cubes
1/2 teaspoon salt
6 to 8 tablespoons ice water

Place the flour, butter, and salt in a food processor fitted with the steel blade.  Pulse about 24 times, then open the machine and lift a handful of the crumbs.  The largest pieces of butter should be the size of raw grains of rice or barley.  If there are larger pieces, continue to pulse the mixture; however, do not process it too much, to the consistency of cornmeal.  

When the butter pieces are the correct size, transfer the mixture to a large mixing bowl.  Sprinkle 6 tablespoons of ice water onto the dough.  Stir with fingers quickly and briefly, until the liquid is incorporated.  Squeeze a handful of the dough in your palm; the dough should have just enough moisture to stay together.  If needed, add water a few more teaspoonfuls at a time, until you can squeeze it into a ball that will not crumble when broken apart.  

If your kitchen is cool and ingredients were cold, the dough should be able to be rolled out now.  If too warm, wrap the dough in plastic wrap and refrigerate it for about 15 minutes.

To make tart shells, follow instructions for Free-Form Tart Shells.

Makes enough dough for 4 7-inch or 2 10-inch tart shells.

From The Herbfarm Cookbook by Jerry Traunfeld

Note:  To make the amount of dough for a double-crust 9-inch pie, make the dough using 1 1/2 cups (6 3/4 ounces) flour, 1 1/2 sticks (6 ounces) unsalted butter, 3/8 teaspoon salt, and 5 to 6 tablespoons ice water.

Black Bean Soup with Apple

8 cups water
1 pound dried black (turtle) beans (about 2 cups)
6 ounces smoked bacon (6 slices), very finely chopped
1 large onion, finely chopped
5 cloves garlic, finely chopped
4 ribs celery, finely chopped
7 cups unsalted chicken stock
1/2 teaspoon dried red pepper flakes or cayenne powder
2 teaspoons ground allspice
1 teaspoon ground ginger
5 fresh (or 3 dried) bay leaves
2 large tart apples, peeled, cored, and cut into 1/4-inch dice
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1 1/2 teaspoons salt
Freshly ground black pepper to taste
2 teaspoons sherry vinegar or apple cider vinegar
2 tablespoons pure maple syrup or dark brown sugar
Optional garnishes: chopped chives or green onions, and/or shredded sharp Cheddar cheese

Early in the day or a day ahead: 
Bring the water to a boil in a large (6- to 8-quart) soup pot.  Pour in the beans, remove the pan from the heat, and let the beans soak for 1 hour at room temperature or overnight in the refrigerator.  Drain the beans in a colander and rinse them thoroughly with cold water.

Rinse and dry the soup pot and place it over medium heat.  Add the bacon and cook, stirring often, until it renders most of its fat but is not quite crisp.  Tilt the pot and use a large spoon to remove some of the fat if needed, leaving about 1/4 cup behind.  Add the onion, garlic, and celery; cook, stirring often, until they are softened, about 5 minutes.  Add the beans, chicken stock, pepper flakes or cayenne, allspice, ginger, and bay leaves, and bring the mixture to a boil.  Reduce the heat, cover, and gently simmer until the beans are very soft, about 1 1/2 to 2 hours.

Stir in the diced apples, thyme, rosemary, salt, black pepper, vinegar, and syrup or sugar.  Simmer the soup until the apples are very soft but still hold their shape, about 15 minutes.  Remove the bay leaves.  Taste and add more salt or vinegar if needed.  For a creamier texture, partially mash the beans with a potato masher or handheld immersion blender.  

Serve with chives or green onions, and/or sharp Cheddar cheese.

Serves 8.

From The Herbfarm Cookbook by Jerry Traunfeld, with minor changes

Note: For a vegetarian version, substitute 1/4 cup olive oil for bacon and use vegetable stock instead of chicken stock.

Cinnamon-Apple Twist Bread

Dough:

3 1/4 cups unbleached all-purpose flour

1/4 cup potato flour OR 1/2 cup + 1 tablespoon dry instant mashed potatoes (unflavored)

3 tablespoons granulated sugar

1 1/2 teaspoons instant yeast

1 1/4 teaspoons salt

3 tablespoons soft butter

1 teaspoon vanilla extract

1 large egg

1 cup + 2 tablespoons room-temperature or lukewarm milk

Filling:

1 cup peeled, grated apple (about 1 large apple, or 1 to 2 smaller apples)

1 tablespoon lemon juice

1/2 cup granulated sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 teaspoon cinnamon

Glaze:

1 cup confectioners' sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

1 to 2 tablespoons water OR 2 to 4 tablespoons heavy cream

To make the dough: Whisk together all of the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

Knead the dough — by hand, using a mixer, or in a bread machine set on the dough cycle — until it's smooth and soft, though still slightly sticky. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise. If you're using a bread machine set on the dough cycle, simply allow it to complete its cycle.

While the dough is rising, make the filling.  Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in. Remove from the heat, and set aside to cool to room temperature; if you want to hasten the process, place in the refrigerator.

To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Divide the dough in half. Roll the first half into a 10" x 12" rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2" margin clear of filling along all sides. 

Starting with a long side, roll the dough into a log, sealing the edge. Use a bench knife, pizza cutter, or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours; they should be puffy but not doubled in bulk.

To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 40 minutes, until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly. When the loaves are fully baked, a digital thermometer inserted into a loaf (be sure to position the thermometer in the bread, not the filling) should register about 190°F. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

To make the glaze: Mix together all of the glaze ingredients. Drizzle over the loaves once they're cool.

Store leftover bread, loosely covered, at room temperature for several days; freeze for longer storage. If you know ahead of time you're going to freeze one or both of the loaves, don't glaze; wrap completely cooled, unglazed bread tightly in plastic, and freeze for up to a month. When ready to serve, remove from the freezer, unwrap, cover loosely with plastic, and let thaw at room temperature. Glaze and serve.

Makes 2 loaves.

From King Arthur Flour

Notes:

If you don't have potato flour or flakes, substitute 3/4 cup (about 6 ounces) unseasoned mashed potatoes, adding them to the dry ingredients along with the milk. Reduce the milk to 2/3 cup, adding additional flour or milk as needed to create a smooth, soft dough.

Want to prepare this loaf ahead, then bake it the next day? Make the bread up to the point where it's shaped and on a pan. Cover the loaves with lightly greased plastic wrap, and refrigerate overnight (about 12 hours). Next morning, remove the loaves from the fridge, and let them come to room temperature and rise a bit (still covered); this will take 1 to 2 hours, depending on the warmth of your kitchen. Bake and finish as directed.

To make apple swirl rolls: Follow the directions above to the point where you've rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1" slices. Place the slices cut side up in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2" apart for crustier rolls. Allow the rolls to rise until they're puffy. Bake as directed, reducing the baking time to 18 to 20 minutes. Drizzle with glaze.