Crust:
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon black pepper
10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
Ice water
1 egg, beaten
Filling:
1 small head garlic
6 ounces goat cheese, softened
1/4 cup fresh herbs (such as basil, dill, oregano)
3 tablespoons unsalted butter
2 cups fresh sweet corn (about 2-3 ears)
1 sweet onion, sliced thin
2 tablespoons fresh basil, chopped
Salt and pepper
3-4 small/heirloom tomatoes, sliced
4 thyme sprigs
Olive oil
Balsamic reduction for serving
Heat the oven to 400 F.
Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft.
Meanwhile, make the crust:
In the bowl of a food processor, combine the flour, whole wheat flour, cornmeal, salt, and pepper. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice.
Add 3 tablespoons water and pulse until it comes together. If needed, add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times, and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Remove the garlic from the oven and allow to cool 5 minutes. Squeeze garlic out of the paper skin into mash well with a fork. Add the softened goat cheese, fresh herbs, and a pinch of pepper.
While the garlic roasts and the dough chills, add the butter to a skillet set over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in a tiny pinch of brown sugar and continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Add the corn and cook another 5 minutes, or until the corn has browned lightly and caramelized. Remove from the heat and stir in the basil. Season with salt and pepper.
Remove dough from the fridge. Flour the work surface and roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper.
Spread the goat cheese over the bottom of the dough, leaving a 3-inch border around the edges. Spread most of the corn mixture over the goat cheese, then layer the tomato slices over the corn. Drizzle the tomatoes with olive oil, then sprinkle with salt and pepper. Add the rest of the corn and the thyme sprigs. Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.
Heat the oven to 375 F.
Bake the galette for 45-55 minutes, or until the crust is golden and the tomatoes are very lightly charred. Allow to cool for 5 minutes, and then slice and serve with a drizzle of balsamic reduction if desired. The crust will be crumbly, so cut small slices for easier serving.
Serves 6.
From Half-Baked Harvest blog
Saturday, August 24, 2019
Saturday, August 3, 2019
Gardeners' Pulau
300 grams (10.5 ounces) basmati rice
450 ml (about 2 cups) vegetable stock
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 cinnamon stick (about 4 cm/1.5 inch)
2 large onions, finely sliced
3 cm (1.2 inch) ginger, peeled and grated
4 cloves of garlic, crushed
2 green chilies, finely sliced
400 grams (14 ounces) broccoli florets
200 grams (7 ounces) zucchini, sliced
400 grams (14 ounces) peas, fresh or defrosted
1 teaspoon ground black pepper
1 1/2 teaspoons salt, or to taste
10 grams fresh dill
10 grams fresh mint leaves
Lemon wedges, to serve
Wash the rice in a few changes of cold water until the water runs clear, then leave to soak for 20 minutes, or in warm water for 10 minutes if you can't wait that long.
When the rice has soaked, heat the vegetable stock in a deep lidded saucepan. Drain the rice, then add to the stock and bring to boil. Cook for 2 minutes, then cover with the lid, turn the heat down, and simmer for 10 minutes. Turn the heat off and leave to rest and steam.
Put the oil into a large lidded pan over medium heat and, when hot, add the cumin seeds and cinnamon stick. Leave to sizzle until fragrant, then add the onions. Cook for 6 to 8 minutes, until the onions are translucent and softening but not yet colored, then add the ginger, garlic, and green chilies, and cook for another 5 minutes, stirring occasionally.
Add the broccoli florets to the pan, stir to mix, then add 5 tablespoons of water and cover immediately so the broccoli can steam through. After 2 minutes, add the zucchini and a few more tablespoons water, and after another couple of minutes, add the peas, black pepper, and salt. Cook for another minute or two, then take the mixture off the heat and fold in the rice. Break the clumps of rice delicately with your hands if necessary.
Once the greens and rice are mixed, check the salt, then transfer to a serving dish. Tear up the herbs and sprinkle over. Serve with wedges of lemon and yogurt or a raita.
Serves 4 to 6 as a main course.
From Fresh India by Meera Sodha, with minor change
450 ml (about 2 cups) vegetable stock
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 cinnamon stick (about 4 cm/1.5 inch)
2 large onions, finely sliced
3 cm (1.2 inch) ginger, peeled and grated
4 cloves of garlic, crushed
2 green chilies, finely sliced
400 grams (14 ounces) broccoli florets
200 grams (7 ounces) zucchini, sliced
400 grams (14 ounces) peas, fresh or defrosted
1 teaspoon ground black pepper
1 1/2 teaspoons salt, or to taste
10 grams fresh dill
10 grams fresh mint leaves
Lemon wedges, to serve
Wash the rice in a few changes of cold water until the water runs clear, then leave to soak for 20 minutes, or in warm water for 10 minutes if you can't wait that long.
When the rice has soaked, heat the vegetable stock in a deep lidded saucepan. Drain the rice, then add to the stock and bring to boil. Cook for 2 minutes, then cover with the lid, turn the heat down, and simmer for 10 minutes. Turn the heat off and leave to rest and steam.
Put the oil into a large lidded pan over medium heat and, when hot, add the cumin seeds and cinnamon stick. Leave to sizzle until fragrant, then add the onions. Cook for 6 to 8 minutes, until the onions are translucent and softening but not yet colored, then add the ginger, garlic, and green chilies, and cook for another 5 minutes, stirring occasionally.
Add the broccoli florets to the pan, stir to mix, then add 5 tablespoons of water and cover immediately so the broccoli can steam through. After 2 minutes, add the zucchini and a few more tablespoons water, and after another couple of minutes, add the peas, black pepper, and salt. Cook for another minute or two, then take the mixture off the heat and fold in the rice. Break the clumps of rice delicately with your hands if necessary.
Once the greens and rice are mixed, check the salt, then transfer to a serving dish. Tear up the herbs and sprinkle over. Serve with wedges of lemon and yogurt or a raita.
Serves 4 to 6 as a main course.
From Fresh India by Meera Sodha, with minor change
Friday, August 2, 2019
Basil Yogurt Sauce
1/4 cup (60 grams) plain full-fat Greek yogurt
1 cup (12 grams) fresh basil leaves
1 bunch (85 grams) scallions, white and green parts
1/2 ripe avocado
1 green chili, seeded if desired
1 1/2 tablespoons fresh lime juice
4 black peppercorns
1/2 teaspoon fine sea salt
1/2 cup cold water, plus more as needed
Combine the yogurt, basil, scallions, avocado, chili, lime juice, peppercorns, salt, and water in a blender and pulse on high speed until smooth and uniform. Taste and adjust the seasoning if necessary. You can add more water if you want to make the sauce a little thinner. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
From Season by Nik Sharma
1 cup (12 grams) fresh basil leaves
1 bunch (85 grams) scallions, white and green parts
1/2 ripe avocado
1 green chili, seeded if desired
1 1/2 tablespoons fresh lime juice
4 black peppercorns
1/2 teaspoon fine sea salt
1/2 cup cold water, plus more as needed
Combine the yogurt, basil, scallions, avocado, chili, lime juice, peppercorns, salt, and water in a blender and pulse on high speed until smooth and uniform. Taste and adjust the seasoning if necessary. You can add more water if you want to make the sauce a little thinner. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
From Season by Nik Sharma
Sweet Potato Fries with Basil Yogurt Sauce
Basil yogurt sauce:
1/4 cup (60 grams) plain full-fat Greek yogurt
1 cup (12 grams) fresh basil leaves
1 bunch (85 grams) scallions, white and green parts
1/2 ripe avocado
1 green chili, seeded if desired
1 1/2 tablespoons fresh lime juice
4 black peppercorns
1/2 teaspoon fine sea salt
1/2 cup cold water, plus more as needed
Sweet potatoes:
1 pound (455 grams) sweet potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried red chili flakes
1/2 teaspoon flaky sea salt
1/2 teaspoon freshly cracked black pepper
To make the yogurt sauce:
Combine the yogurt, basil, scallions, avocado, chili, lime juice, peppercorns, salt, and water in a blender and pulse on high speed until smooth and uniform. Taste and adjust the seasoning if necessary. You can add more water if you want to make the sauce a little thinner. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
To make the sweet potatoes:
Heat the oven to 425 F. Line a baking sheet with parchment paper. Scrub the sweet potatoes under running water and pat dry. Peel and cut lengthwise into 1/4 inch thin sticks. Transfer to a medium bowl, and add the olive oil, chili flakes, salt, and pepper, and toss to coat evenly. Spread out the potatoes on the prepared baking sheet and bake until lightly browned outside and soft and tender inside, 25 to 30 minutes. Remove from the oven and transfer to a serving dish.
Serve the sweet potatoes hot, and pass the yogurt sauce on the side, garnished with the sliced scallions.
Serves 2.
From Season by Nik Sharma
1/4 cup (60 grams) plain full-fat Greek yogurt
1 cup (12 grams) fresh basil leaves
1 bunch (85 grams) scallions, white and green parts
1/2 ripe avocado
1 green chili, seeded if desired
1 1/2 tablespoons fresh lime juice
4 black peppercorns
1/2 teaspoon fine sea salt
1/2 cup cold water, plus more as needed
Sweet potatoes:
1 pound (455 grams) sweet potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried red chili flakes
1/2 teaspoon flaky sea salt
1/2 teaspoon freshly cracked black pepper
To make the yogurt sauce:
Combine the yogurt, basil, scallions, avocado, chili, lime juice, peppercorns, salt, and water in a blender and pulse on high speed until smooth and uniform. Taste and adjust the seasoning if necessary. You can add more water if you want to make the sauce a little thinner. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
To make the sweet potatoes:
Heat the oven to 425 F. Line a baking sheet with parchment paper. Scrub the sweet potatoes under running water and pat dry. Peel and cut lengthwise into 1/4 inch thin sticks. Transfer to a medium bowl, and add the olive oil, chili flakes, salt, and pepper, and toss to coat evenly. Spread out the potatoes on the prepared baking sheet and bake until lightly browned outside and soft and tender inside, 25 to 30 minutes. Remove from the oven and transfer to a serving dish.
Serve the sweet potatoes hot, and pass the yogurt sauce on the side, garnished with the sliced scallions.
Serves 2.
From Season by Nik Sharma
Thursday, August 1, 2019
Rainbow Root Raita
2 cups (480 grams) plain full-fat yogurt
1 cup cold water
1 teaspoon fine sea salt
1/2 teaspoon ground pepper
1/2 cup (35 grams) peeled and grated carrot
1 cup (100 grams) peeled and grated beets
2 tablespoons thinly sliced scallion (white and green parts)
1 tablespoon vegetable oil
1/2 teaspoon black mustard seeds
5 to 6 curry leaves, preferably fresh
1/2 teaspoon grated peeled fresh ginger
In a large bowl, whisk together the yogurt,water, salt, and pepper. Taste and adjust the seasoning, if necessary. Add the grated vegetables and the scallions, but don't mix them just yet.
In a small skillet, heat the oil over medium-high heat. Add the mustard seeds and curry leaves (be careful, as the mustard seeds will sizzle and pop when they hit the hot oil). Swirl the oil gently until the seeds stop sizzling and the leaves crisp up but are still green, 30 to 45 seconds. Remove from the heat and add the ginger to the hot oil, stirring for 10 to 15 seconds. Pour the seasoned oil mixture with the seeds, leaves, and ginger over the yogurt and vegetables in the bowl and stir until just blended. Serve immediately.
Makes 6 to 8 side servings.
From Season by Nik Sharma
1 cup cold water
1 teaspoon fine sea salt
1/2 teaspoon ground pepper
1/2 cup (35 grams) peeled and grated carrot
1 cup (100 grams) peeled and grated beets
2 tablespoons thinly sliced scallion (white and green parts)
1 tablespoon vegetable oil
1/2 teaspoon black mustard seeds
5 to 6 curry leaves, preferably fresh
1/2 teaspoon grated peeled fresh ginger
In a large bowl, whisk together the yogurt,water, salt, and pepper. Taste and adjust the seasoning, if necessary. Add the grated vegetables and the scallions, but don't mix them just yet.
In a small skillet, heat the oil over medium-high heat. Add the mustard seeds and curry leaves (be careful, as the mustard seeds will sizzle and pop when they hit the hot oil). Swirl the oil gently until the seeds stop sizzling and the leaves crisp up but are still green, 30 to 45 seconds. Remove from the heat and add the ginger to the hot oil, stirring for 10 to 15 seconds. Pour the seasoned oil mixture with the seeds, leaves, and ginger over the yogurt and vegetables in the bowl and stir until just blended. Serve immediately.
Makes 6 to 8 side servings.
From Season by Nik Sharma
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