Yeasted Olive Oil Pastry

2 teaspoons active dry yeast

1/2 cup lukewarm water

1/2 teaspoon sugar

1 large egg, at room temperature, beaten

1/4 cup extra virgin olive oil

2 cups unbleached all-purpose flour (more as needed)

3/4 teaspoon salt

Dissolve the yeast in the water, add the sugar, and allow to sit until creamy, about 5 minutes.  Beat in the egg and olive oil.  Combine the flour and salt, and stir into the yeast mixture; you can use a bowl and wooden spoon for this, or a mixer with the paddle attachment.  Work the dough until it comes together in a coherent mass, adding flour as necessary.  Turn dough out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork.  Shape dough into a ball.  Place in a lightly oiled bowl and cover tightly with plastic wrap.  Allow to rise in a draft-free spot until doubled, about 1 hour.

Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into 2 equal pieces (or as directed in recipe).  Shape each piece into a ball.  Cover the dough loosely with plastic wrap and let rest for 5 minutes.  Then roll out into thin rounds, as directed for the recipe, and use in lightly oiled pans.

Notes: 

If not using right away, freeze the dough in the pan(s) to prevent it from rising and becoming too bready.  The dough can be transferred directly from the freezer to the oven.

You can make the dough a day ahead and refrigerate.  Once rolled out, the dough will keep for a month in the freezer, well-wrapped.

You can substitute 1/2 cup whole wheat flour for 1/2 cup of the all-purpose flour.

Makes enough for one 10- or 11-inch double-crusted torte, one galette, or two 10-inch tarts.

From Mediterranean Harvest by Martha Rose Shulman

Pumpkin Soup

1 (4-pound) pumpkin (kabocha squash is best, but can also use buttercup squash, red kuri squash, Hubbard squash, or even butternut squash)
4 garlic cloves (do not peel)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
1 teaspoon sea salt
1 teaspoon grated fresh ginger
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon turmeric
½ teaspoon cardamom
1 (14-ounce) can full-fat coconut milk (reserve a little for garnish)
3 cups vegetable broth
1 tablespoon apple cider vinegar
Sea salt and freshly ground black pepper
Water, as needed
Microgreens, for garnish (optional)
 
Heat the oven to 400°F.  Line a baking sheet with parchment paper.
 
Cut the pumpkin in half and scoop out the seeds.  Drizzle squash and garlic cloves with olive oil and sprinkle squash with pinches of salt and pepper.  Place squash and garlic on a baking sheet, squash cut-side down. Roast for 30 minutes, then remove garlic from oven.  Continue roasting squash for another 20 to 30 minutes, until very soft.  When cool to the touch, peel away the skin of the squash and measure 4½ packed cups of the flesh.  Peel the garlic.
 
Heat the 2 tablespoons of oil in a large pot over medium heat.  Add the onion, salt, and several grinds of fresh pepper, and sauté until soft, 5 to 8 minutes.  Add the ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, until the spices are aromatic.  Add the cooked squash, coconut milk, and broth, and stir to combine.  Simmer for 20 minutes, then stir in the vinegar.
 
Transfer to a blender, working in batches if necessary.  Blend until smooth.  Kabocha squash can vary in water content, so if your soup is too thick add up to 1½ cups water (½ cup at a time) to reach your desired consistency.  Garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.

Serves 6.

From Love and Lemons blog

Lemon Herb Chicken, Orzo, and Mozzarella Salad

Dressing:
1/4 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon chopped rosemary 
1 tablespoon chopped oregano or thyme
1 tablespoon minced onion
1 garlic clove, grated, or 1/4 teaspoon garlic powder
Kosher salt, black pepper, red pepper flakes to taste

Salad:

4 boneless, skinless chicken thighs, cut into strips

1 pound dry orzo pasta

4 tomatoes, thinly sliced, or 1 cup cherry tomatoes, halved

1-2 roasted red bell peppers, chopped

8 ounces mozzarella pearls

1 cup basil leaves, coarsely chopped or torn

Heat oven to 350 F.

Combine all dressing ingredients in a glass jar and whisk or shake until smooth.  Taste and adjust the salt and pepper.

In a baking or roasting pan, toss the chicken strips with half of the dressing.  Roast in oven for 30 minutes, stirring once after about 15 minutes.

Bring a large pot of salted water to a boil.  Boil the orzo to al dente according to the package directions.  Drain.  Allow to cool a bit.  

Combine cooked chicken and pasta, tomatoes, peppers, mozzarella, and basil, with remaining dressing.  Season with salt and pepper to taste.  Serve warm or cold.

Serves 4.

Adapted from Half-Baked Harvest blog recipe

Magic Apple Plum Cobbler

1/2 cup (115 grams or 4 ounces) unsalted butter
1 cup (130 grams) all-purpose flour
1 cup (200 grams) sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea or table salt
3/4 cup (175 ml) whole milk
2 medium apples, peeled
3 small or 2 medium plums, no need to peel (and/or peaches)
3/4 teaspoon ground cinnamon
 
Heat the oven to 350°F.  Place butter in a 2 to 3-quart baking dish or a 7×11-inch cake pan.  Place pan in oven for 5 to 7 minutes, until butter has melted.  Tilt the dish to ensure it is evenly coated with butter.
 
Whisk together the flour, 3/4 cup sugar, baking powder, and salt in a small bowl and stir in milk. Mix until smooth.  Pour batter over the butter but do not stir, even if it looks like a puddle-y buttery mess.
 
Cut apples into 8 wedges, small plums into 4 wedges and medium ones into 4 to 6.  Space fruit over batter.  Sprinkle with cinnamon and then remaining sugar
 
Bake the cobbler until it is set and golden on top, 35 to 40 minutes. Cool slightly on a rack. Serve the cobbler warm or at room temperature.

Serves 8 to 10.

From Smitten Kitchen

Zucchini Lasagna Bolognese

4 to 5 medium-sized zucchini squash
Kosher salt
1 tablespoon olive oil
1 small sweet onion, diced
12 ounces cremini mushrooms, chopped
4 garlic cloves, minced
1 pound ground turkey (or substitute veggie crumbles)
1 tablespoon tomato paste
1 teaspoon dried basil, divided
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 26-ounce box or can finely chopped tomatoes

3 tablespoons heavy cream
3/4 cup finely grated Parmesan cheese, divided
16 ounces ricotta cheese (or substitute crumbled paneer mixed with a little cream)
1 large egg
1/2 teaspoon dried basil
16 ounces freshly grated mozzarella or provolone cheese
8 ounces fresh mozzarella, sliced
Parmesan cheese, for sprinkling
Fresh basil, for topping

Spicy Basil Breadcrumbs:
1 tablespoon butter
½ cup seasoned panko breadcrumbs
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes
 
Cut the zucchini into thin slices, about ⅛ inch, using a knife or, if you’d like thinner slices, a mandolin or vegetable peeler.  You are going to need 4 layers of slices; with a 9x13 inch dish, this is approximately 7 slices across for each layer, or roughly 28 to 32 slices total.

Place the zucchini in a single layer on paper towels or kitchen towels.  Sprinkle it all over with salt.  Let it sit for at least 30 minutes, but even up to 60 minutes.  This will remove the water so the lasagna isn’t watery.  While the zucchini sweats, make the bolognese.

Heat the oven to 400 degrees F.

Heat the olive oil in a large skillet or pot over medium-low heat.  Stir in the onions, mushrooms, and garlic with a pinch big of salt and pepper.  Cook until softened, stirring often, about 5 to 6 minutes.  Add in the ground turkey.  Cook until browned, stirring and breaking apart the meat, about 5 to 6 minutes.  Once browned, stir in the tomato paste, 1/2 teaspoon basil, oregano, and pepper flakes.

Add in the finely chopped tomatoes. Stir in the cream and 1/4 cup Parmesan cheese.  Let this sit over low heat, stirring occasionally, while you make the ricotta mixture.

In a bowl, stir together the ricotta cheese, egg, remaining 1/2 cup Parmesan cheese, and 1/2 teaspoon basil until combined.

Now it’s time to make the lasagna!  Press towels over the zucchini very well to remove all the liquid.  Place a few spoonfuls of the bolognese sauce in the bottom of a 9x13 inch baking dish.  Layer one row of zucchini slices in a single layer.

Spoon some of the bolognese all over the zucchini slices.  Spread a third of the ricotta mixture over the meat.  Sprinkle on a few handfuls of the grated mozzarella cheese.  

Add another layer of the zucchini slices and repeat what you just did; add the bolognese sauce, a third of the ricotta mixture, then a sprinkle of cheese. 

Add another layer of zucchini slices.  Add more bolognese sauce, the remaining ricotta mixture, and a sprinkle of cheese. 

Top with the final layer of zucchini slices.  For the final layer, add the remaining bolognese sauce.  Top with the fresh mozzarella slices.  Bake the lasagna for 35 to 40 minutes.

Once finished, let it set up for another 30 to 45 minutes; it will cut much more nicely if it sits and settles.  This will NOT slice into perfect layered slices, but if you let it sit before slicing, it will slice nicely and shouldn’t be a watery mess!

Before slicing, top with the basil breadcrumbs, extra grated Parmesan cheese and fresh basil. 

To make spicy basil breadcrumbs:
While the lasagna is baking, make the breadcrumbs.  Heat the butter in a skillet over medium heat.  Once melted, stir in the breadcrumbs, basil, and pepper flakes.  Cook for 1 to 2 minutes, tossing, until browned and crispy.  Sprinkle on the lasagna when it comes out of the oven.

Note: Ingredients can also be halved and lasagna made in a 9x9 inch dish.

Serves 8.  

From How Sweet Eats blog, with minor changes

Sun-Dried Tomato and Corn Chowder

1 tablespoon olive oil
1 small sweet onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon smoked paprika
1/4 cup chopped sun-dried tomatoes (drained if they are in oil), plus more for topping
2 cups corn kernels, cut fresh from the cob, plus extra for topping
1 1/2 cups chopped Yukon gold potatoes
4 cups chicken or vegetable stock
1 1/2 cups half and half
1 1/2 tablespoons flour
1/4 cup fresh chopped chives
 
Goat cheese croutons:
1 11-ounce log goat cheese (cold, right from the fridge)
1/4 cup flour
1 large egg, lightly beaten
1 cup seasoned bread crumbs
olive oil, for pan frying
 
Heat the olive oil in a large pot over medium-low heat.  Stir in the onions and garlic with a pinch of salt and pepper and smoked paprika and cook, stirring often, until softened, about 5 minutes.  Stir in the chopped sun-dried tomatoes and cook for another 1 to 2 minutes.
 
Stir in the corn, potatoes, and stock.  Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 minutes.
 
While the soup simmers, make the goat cheese croutons.  Slice the goat cheese into rounds, around 6 or so.  Place the flour on one plate, the beaten egg on another, and the breadcrumbs on a third.  Heat a large skillet over medium heat and add 2 tablespoons olive oil.  Dip each goat cheese piece in flour, then in egg, then in breadcrumbs.  Place it in the hot oil and cook for about 1 minute per side until it’s golden and crispy.  Remove with a slotted spoon and place it on a paper towel to remove excess grease.
 
In a bottle, add the flour to the half and half and shake well until it is combined.  Slowly pour it into the soup mixture while stirring.  Simmer the mixture for 5 minutes – it should thicken up.  Taste and season additionally if needed. Stir in most of the chives, reserving a few for topping.  Serve, topping the bowl with extra sun dried tomatoes, fresh corn off the cob, and a goat cheese crouton!
 
Serves 4.
 
From How Sweet Eats blog

Sweet Quick-Pickled Onions

1 large red or white onion, halved and very thinly sliced into half-moons
1 tablespoon sugar
1 tablespoon rice vinegar
1 teaspoon chile flakes
Generous amount of sea salt flakes

Combine all the ingredients in a lidded glass jar or plastic container.  Close the lid tightly, and shake vigorously for a couple of minutes until the onion slices soften, then serve.  Keep refrigerated for up to 2 days in a sealed container.

From Bazaar by Sabrina Ghayour

Golden Buttermilk Loaf

3 cups (340 grams) unbleached all-purpose flour
1/2 cup (82 grams) semolina flour
1/4 cup (36 grams) buttermilk powder (or substitute liquid buttermilk for the buttermilk powder and the water)
2 tablespoons (25 grams) sugar
2 teaspoons (8 grams) instant yeast
1 1/4 teaspoons (8 grams) salt
3 tablespoons (43 grams) butter
1 1/4 cups (306 grams) water
 
Topping (optional):
1 large egg white
Sesame seeds
1 tablespoon (14 grams) water
 
Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients and mix, then knead — by hand, mixer or bread machine — to form a smooth, soft dough, adding additional water or flour as necessary, about 8 minutes.
 
Allow the dough to rise, covered, until almost doubled, about 1 1/2 hours.
 
Turn the dough out onto a greased surface, gently deflate it, and shape it into an 8 1/2" log.
 
Place the log in a lightly greased 9" x 5" pan, cover the pan, and allow the loaf to rise for 45 minutes, until it's just crowned over the top of the pan.
 
To make the topping, whisk egg white with water.
 
Brush the top of the loaf with lightly beaten egg white, and sprinkle with sesame seeds.
 
Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until it's golden brown and its internal temperature registers 190°F or above on an instant-read thermometer.
 
Remove it from the oven, cool it in the pan for 10 minutes, then turn it out of the pan and cool completely for easiest slicing.
 
Store, wrapped, at room temperature for 4 days, or freeze for up to 3 months.
 
Makes one 9" x 5" loaf.
 
From King Arthur Flour

"World's Greatest Vegetable Broth" (It's Pretty Good...)

8 ounces celery root, scrubbed or peeled and cut into 1-inch pieces
1 pound sweet onions, coarsely chopped
8 ounces carrots, cut into 1-inch pieces
8 ounces tomatoes, cored, halved
8 ounces green bell pepper, cut into 1-inch pieces
1 head garlic
1 tablespoon olive oil
6 whole cloves
1 bay leaf
12 whole black peppercorns
Whole coriander seeds, green cardamom pods, star anise, cinnamon stick, roasted cumin seeds as desired
2 quarts water
 
Heat oven to 450 degrees F.
 
Toss celery root, onion, carrots, tomatoes, and bell peppers with olive oil.  Place vegetables in a roasting pan.  Slice top off the head of garlic and pour a little olive oil over the exposed cloves.  Add garlic to roasting pan, and place pan in oven.  Stir the vegetables every 15 minutes.  Cook until all of the vegetables have browned and the onions start to caramelize, 30 to 45 minutes.
 
Put the browned vegetables, some or all of the roasted garlic cloves, cloves, bay leaf, peppercorns, other spices as desired, and water, into a large stock pot.  Bring to a full boil.  Reduce heat to simmer.  Cook uncovered until liquid is reduced by half.
 
Pour the broth through a strainer, catching the broth in a large bowl or pot.
 
Makes 1 quart.  Can be frozen for later use.
 
From AllRecipes, with changes

Freeform Chicken Meatballs with Carrots and Yogurt Sauce

1 1/2 pounds small carrots, scrubbed, tops trimmed to about 1/2", halved lengthwise
1/2 teaspoon crushed red pepper flakes
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 1/4 teaspoons kosher salt, divided
1 pound ground chicken or ground turkey
6 scallions, white and pale-green parts finely chopped
1 large egg, beaten to blend
2 tablespoons plain breadcrumbs
3 teaspoons finely grated lemon zest
2 teaspoons garam masala
1 cup plain Greek-style yogurt, preferably full-fat
2 tablespoons fresh lemon juice, plus more for serving
2 cups baby arugula or watercress
Flaky sea salt
 
Arrange racks in upper and lower thirds of oven; heat to 425°F.
 
Toss carrots, red pepper flakes, 2 tablespoons oil, and 1/2 teaspoon kosher salt on a rimmed baking sheet.  Roast on lower rack, tossing once halfway through, until carrots are nicely browned and fork-tender, 20–25 minutes.
 
Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 tablespoons oil, and 1 1/2 teaspoon kosher salt in a large bowl until just combined.
 
Rub another rimmed baking sheet with 1 tablespoon oil.  Using your hands, scatter chicken mixture in small mounds (about 2") on baking sheet.  Roast on upper rack, turning pieces once halfway through with a spatula, until browned, crispy-edged, and cooked through, 15–20 minutes.
 
Meanwhile, whisk yogurt, 2 tablespoons lemon juice, and remaining 1/4 teaspoon kosher salt in a small bowl.  Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.  Transfer carrots to baking sheet with meatballs and toss to combine.  Arrange over yogurt sauce, then top with arugula.  Drizzle with oil and lemon juice; season with sea salt.
 
Serves 4.
 
From Epicurious

Potato, Parmesan, and Caramelized Onion Galette

For the dough:
1 stick cold unsalted butter
1 1/3 cups flour
1/4 teaspoon salt
1 pinch sugar
1/4 cup grated Parmesan
1/3 cup ice water (only add as much as needed)
 
For the caramelized onions:
2 tablespoons olive oil
1 white onion, thinly sliced
1/4 teaspoon sugar
1 pinch salt, or to taste
3 cloves garlic, minced
1/3 cup dry white wine
1 tablespoon chopped sage
 
For the filling:
Caramelized onions (above)
1 pound Yukon Gold potatoes, sliced thin
1 teaspoon salt, and pepper to taste
1 1/4 cups grated Parmesan or Asiago
5 sprigs thyme, leaves removed from stems
3 tablespoons butter, melted
Zest from one small lemon
1 egg, beaten
 
Make the dough:
(Can be made ahead and refrigerated for a day or two.)

Grate the butter into a small bowl and place in the freezer for about 8 to 10 minutes. In a large bowl, mix flour, salt, sugar, and cheese. When the butter is nice and cold, incorporate it into the flour mixture using a pastry cutter, your fingers, or a food processor. When the mixture begins to clump together, slowly add water, only adding as much as needed to form a ball – start with 1/4 cup and increase as you mix. You don’t want a wet dough. On a floured surface, shape ball into a disc and wrap tightly with plastic wrap. Refrigerate for an hour before using.
 
Caramelize the onions:
Heat olive oil in a medium saucepan over medium heat. Add onions and stir frequently so they brown but not burn – adjust the heat as necessary. After about 20 minutes, add sugar and season with a bit of salt. Continue cooking and stirring until onions are a deep golden brown. This can take about 45 minutes or longer. Don’t wander away and leave them unattended, as they can stick and burn. When the onions have acquired a nice deep golden tan, add in the garlic and cook, stirring, for a few more minutes.  Then add wine and sage and cook for about 2 to 3 minutes, until the liquid has evaporated. Set onions aside to cool before assembling the galette.
 
Assemble the galette:
Heat oven to 400°F.
 
Lay out a large sheet of parchment paper on your work surface. Remove dough from refrigerator and, with a lightly floured rolling pin, roll out dough into a somewhat round shape, about 1/8 inch thick. Place about half of the onions in the center of the dough, followed by half of the potato slices. Leave about a 1 1/2- to 2-inch border. Lightly season with salt and pepper and top with half of the cheese and thyme. Drizzle with half of the butter. Follow with the rest of the potatoes, more salt and pepper, the remaining onions, cheese and thyme, and lemon zest. Fold the edges of the dough over, brush with egg wash, and bake for about 45 to 50 minutes, until golden brown. Let cool for about 5 to 10 minutes before serving.

From Epicurious

Savory Galette Crust

1 stick cold unsalted butter
1 1/3 cups flour
1/4 teaspoon salt
1 pinch sugar
1/4 cup grated Parmesan
1/3 cup ice water (only add as much as needed)

Make the dough:
(Can be made ahead and refrigerated for a day or two.)

Grate the butter into a small bowl and place in the freezer for about 8 to 10 minutes. In a large bowl, mix flour, salt, sugar, and cheese. When the butter is nice and cold, incorporate it into the flour mixture using a pastry cutter, your fingers, or a food processor. When the mixture begins to clump together, slowly add water, only adding as much as needed to form a ball – start with 1/4 cup and increase as you mix. You don’t want a wet dough. On a floured surface, shape ball into a disc and wrap tightly with plastic wrap. Refrigerate for an hour before using.

Assemble the galette:
Heat oven to 400°F.
 
Lay out a large sheet of parchment paper on your work surface. Remove dough from refrigerator and, with a lightly floured rolling pin, roll out dough into a somewhat round shape, about 1/8 inch thick. Fill with potatoes, vegetables, herbs, etc. Fold the edges of the dough over, brush with egg wash, and bake for about 45 to 50 minutes, until golden brown. Let cool for about 5 to 10 minutes before serving.

From Epicurious

Leek and Mushroom Quiche

3 to 4 leeks, white part only, sliced
1/2 cup water
Salt
3 tablespoons butter
5 to 6 large white mushrooms, sliced
1 tablespoon port or cooking sherry
3 eggs
1 1/2 cups whipping cream or whole milk
An 8-inch partially-cooked pastry shell on a baking sheet (1 recipe pate brisee)
1/4 cup grated Swiss or Parmesan cheese
 
Heat oven to 375°F.
 
Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until it the liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender. Put them aside in a bowl.
 
Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter. Stir cooked mushrooms into leek mixture.
 
Beat the eggs, cream or milk and seasoning in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Check seasoning. Pour into pastry shell. Spread on the cheese. Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.
 
Makes one quiche.
 
From Smitten Kitchen blog, adapted from Mastering the Art of French Cooking by Julia Child

Pate Brisee

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
2 to 3 tablespoons ice water
 
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
 
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
 
Form dough into a single ball, flatten it into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
 
To par-bake the shell: Roll out the chilled dough as quickly as possible on a lightly-floured surface until is about 2 inches large all around than your pie pan. Either reverse the dough onto the rolling pin and unroll it over the mold or fold it into quarters and lay it over the mold, unfolding it. Press the dough lightly into the bottom of the pan, lifting the edges and working it gently down into the mold. Trim off excess dough by rolling the pin over the top of the mold.
 
With your thumbs, push the dough 1/8-inch above the edge of the mold, to make an even, rounded rim of dough around the inside circumference of the mold. You can then press a decorative edge around the rim of the pastry with the dull edge of a knife. Prick the bottom of the pastry with a fork at 1/2-inch intervals.
 
Line the pastry with foil and fill it with pie weights, uncooked rice or beans and bake in a preheated 400 degree oven for 8 to 9 minutes. Remove the foil and bake the shell for 2 to 3 minutes more. Remove it from the oven when the shell is just starting to color and just beginning to shrink from the sides of the mold.
 
If it seems to you that the sides of the shell are too fragile, or liable to crack or leak with the weight of the pie filling to come, do not unmold until your tart or quiche is filled and fully baked. To unmold it, slip it onto a rack so air will circulate and cool it, preventing it from getting soggy.
 
Makes one tart dough.
 
From Smitten Kitchen blog, adapted from Martha Stewart and Julia Child

Herb and Garlic Bubble Loaf

Dough:
3 1/2 cups (418g) unbleached all-purpose flour
2 teaspoons instant yeast
2 tablespoons (21g) potato flour or 1/4 cup (21g) instant potato flakes
3 tablespoons (21g) nonfat dry milk
1 tablespoon (14 g) sugar
1 1/4 teaspoons (8g) salt
4 tablespoons (57g) unsalted butter, softened
2/3 cup (152g) lukewarm water
1/2 cup (113g) lukewarm milk
Olive oil for coating pan
 
Coating:
4 tablespoons (57g) unsalted butter, melted
2 teaspoons Italian seasoning
2 teaspoons minced garlic (optional)
 
To make the dough: Combine all of the dough ingredients, except the olive oil, and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make a soft, smooth dough.  Place the dough in a lightly greased bowl and let rise for 60 to 90 minutes, until just about doubled in bulk.
 
Gently deflate the dough, and transfer to a lightly greased work surface.  Divide into 32 pieces by dividing in half, then in halves again, etc. Don't worry about making exactly even or shaping into balls.
 
Pour a generous layer of olive oil into the bottom of a 10" monkey bread pan or tube pan.
 
To make the coating: Combine the butter, seasoning, and garlic.
 
To assemble the loaf: Dip each ball of dough into the coating mixture, then place in the pan in a single layer; you'll need to squeeze them in.
 
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 30 to 35 minutes, until its surface is golden brown, and a digital thermometer inserted into the middle of the loaf registers 190°F.
 
Remove the bread from the oven, and turn it out of the pan onto a rack. Serve warm.
 
Serves 12.
 
From King Arthur Flour
 
Note:  If you don't have a monkey bread or tube pan, a 9" round casserole dish or a 9" x 2" cake pan will work well, also.

Chunky Vegetable Salad

2 large carrots, cut into 1/2-inch slices on the diagonal

2 cups broccoli florets

2 cups cauliflower florets

1 red or yellow bell pepper, seeded and cut into large dice

1 sweet onion, diced

Dressing:

2 tablespoons red wine vinegar

1 tablespoon white wine vinegar

1 teaspoon Italian seasoning

Pinch of crushed red pepper

1/2 teaspoon sugar

1/2 teaspoon ground mustard

1/3 cup olive oil

Salt and pepper

Bring a large pot of water to a boil.  Add carrots, broccoli, and cauliflower to boiling water and cook until just tender, about 4 minutes.  Drain and rinse under cold water.  Put in a large salad bowl with the bell pepper.

Mix together onion, vinegars, Italian seasoning, crushed red pepper, sugar, and mustard in a jar with a tight-fitting lid.  Shake the jar for about a minute to quick-pickle the onions slightly.  Add the olive oil and salt and pepper and shake again to combine.  

Mix onions and dressing with the vegetables in the salad bowl.  Cover and chill for at least 30 minutes.  Toss again just before serving.

Serves 8.

From MyRecipes.com, with some changes

Avocado Dressing

This creamy avocado dressing is delicious on salads, grilled or roasted veggies, and grain bowls.
 
1 ripe avocado, pitted

1/2 cup water
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon fresh dill
1/2 garlic clove
1/2 teaspoon sea salt
Freshly ground black pepper

Combine the avocado, water, olive oil, lemon juice, dill, garlic, salt, and several grinds of fresh pepper in a blender. Blend until creamy, then transfer to a jar.

If the dressing is too thick, stir in a little more water to reach a drizzle-able consistency, if desired.
 
Can be stored in an airtight container in the fridge for up to 2 days.
 
Serves 4 to 6.
 
From Love and Lemons blog

Asparagus Salad

2 bunches asparagus, tender parts, chopped into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
½ garlic clove, grated
½ teaspoon sea salt
Freshly ground black pepper
1 cup frozen peas, thawed
Avocado Dressing
⅓ cup crumbled feta
3 radishes, thinly sliced
¼ cup pine nuts. toasted
Mint or basil leaves, for garnish
 
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.

At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.
 
Serves 2 to 4.
 
From Love and Lemons blog

Spinach and Coconut Dal

For the lentils:
250 grams (9 ounces) toor dal
4 cups water
1 1/4 teaspoons salt
1 teaspoon ground turmeric

For the spinach:
1 tablespoon ghee
1 tablespoon urad dal
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1/2 teaspoon freshly ground black pepper
4 dried red chilies
50 grams (1 3/4 ounces) fresh coconut, roughly chopped
200 grams (7 ounces) fresh spinach
1/3 cup boiling water 

For the tadka:

1 teaspoon ghee

1 teaspoon black mustard seeds

2 dried red chilies

Pinch of asafoetida

Combine the lentils, water, salt, and turmeric in a pan and bring them to the boil.  Reduce the heat, then cover and cook for 40-45 minutes, until the lentils are soft.  (Alternatively, cook in pressure cooker for 25 minutes.)

To cook the spinach, heat the ghee in another pan and add the urad dal.  Cook for 2 minutes on a low heat until slightly golden, then add the cumin seeds, coriander seeds, black pepper, dried red chilies, and chopped coconut.  Let it all sizzle for a minute.

Add the spinach and boiling water.  Cover and cook on a low heat for 2 minutes, until the spinach has wilted.  Transfer the mixture to a blender and puree.

Tip the puree into the pan of cooked lentils and return to the boil.

For the tadka, heat the ghee in a small pan.  Add the mustard seeds, dried red chilies, and asafoetida and let them sizzle for a minute.  Stir this mixture into the lentils and serve.  

Refrigerate in an airtight container for 2-3 days.  Reheat well before serving.

Serves 4.

From Chetna's Healthy Indian Vegetarian by Chetna Makan

Martin's Bagels, or Bagelettes

Poolish
1 1/4 cups + 2 tablespoons (166 grams) unbleached all-purpose flour
1/4 teaspoon instant yeast
3/4 cup + 2 tablespoons (198 grams) lukewarm water (75° to 80°F)
 
Dough
1 1/2 cups (340 grams) lukewarm water (see note below regarding water temperature)
5 1/2 cups (663 grams) unbleached all-purpose flour
2 3/4 teaspoons (17 grams) salt
3/4 teaspoon instant yeast
 
Water Bath
2 tablespoons (43 grams) barley malt syrup
1 tablespoon (18 grams) salt
 
Toppings
Sesame seeds, coarse salt, dehydrated onion, poppy seeds, or everything bagel topping
 
To make the poolish:
In a medium bowl, stir together the flour and yeast.  Add the water, mixing until smooth.  Cover and let rest at room temperature for 2 to 8 hours.  (This broad time range is for both convenience and flavor.  More time will yield more flavor, but even a few hours will be enough to make a noticeable difference.)
 
To make the dough:
In a large mixing bowl, combine the poolish with the water, mixing by hand to break up the poolish.  Add the flour, salt, and yeast, stirring by hand or on low speed of a stand mixer until the dough forms a cohesive, shaggy, tacky mass.  Resist the urge to add more flour.
 
Place the dough in a bowl, cover, and allow it to rest for 2 hours, stretching and folding the dough over onto itself three or four times in the bowl after 1 hour.
 
Without touching the dough again, place the bowl in the refrigerator overnight, or for 8 to 12 hours.
 
The next day, remove the dough from the refrigerator and leave it at room temperature for 1 to 2 hours.
 
Divide the dough into 12 equal pieces; if you have a scale, each piece will weigh about 114g.
 
Shape each piece into a tight ball, place on a lightly floured surface, then cover and let rest for 15 to 30 minutes.
 
To shape the bagels, use your fingers to poke a hole in the middle of each ball, gently expanding the hole until it is 2” to 3” in diameter.
 
Return the shaped bagels to the floured surface, cover them again, and allow them to rest for 20 to 30 minutes. 
 
While the bagels are resting, heat the oven to 475°F.  Line two pans with parchment and set aside.
 
To prepare the water bath:
Put 4” of water in a shallow (wide) 6-quart pot, then add the barley malt syrup and the salt.  Bring to a medium boil.
 
Carefully place three bagels at a time in the water bath.  Boil the bagels for 30 seconds on one side.  Using a slotted spoon, flip them over.  Boil the bagels for another 60 to 90 seconds.
 
Remove the bagels from the water, allowing them to drip dry for a few seconds before placing them 2” to 3” apart on the parchment-lined pan; you should be able to get six bagels per pan.
 
Sprinkle any toppings onto the bagels.  Alternatively, dip the bagels into a shallow bowlful of the toppings before returning to the parchment/pan.
 
Bake the bagels for 20 to 25 minutes, rotating the pans halfway through if baking both sheets at once.  The bagels are done when the bottoms and sides are a deep mahogany brown and firm.
 
Remove the bagels from the oven and cool them on a rack. Store bagels at room temperature for up to one day, or wrap and freeze for longer storage.
 
Notes:
 
Water temperature:
Your desired water temperature depends on a few factors, but primarily the temperature of your home will have the most influence. If your home is cool (below 70°F), you’ll want to use warmer water (between 90°F and 110°F). If your home is on the warmer side (above 70°F), use water in the lukewarm range (75°F to 90°F).
 
Make ahead:
To shape bagels ahead of time and bake the following morning (to serve fresh for breakfast or brunch): Shape, place on a parchment-lined or cornmeal-dusted baking sheet, cover, and refrigerate. In the morning proceed with the recipe as written, boiling bagels immediately out of the refrigerator.
 
Makes 12 bagels.
 
From Breaking Bread: A Baker’s Journey Home in 75 Recipes by Martin Philip, via King Arthur Flour

Kale Pesto

1/2 cup pepitas
1 small garlic clove (raw or roasted)
1/4 cup grated Parmesan cheese
Heaping 1/4 teaspoon sea salt
Freshly ground black pepper
2 packed cups chopped kale
2 tablespoons lemon juice
1/2 cup extra virgin olive oil

In a food processor, pulse the pepitas and garlic until the pepitas are ground up.  Add the cheese, salt, and several grinds of pepper, and pulse again.

Add the kale and lemon juice.  With the food processor running, drizzle in the olive oil and process until combined.  Season to taste.

Note: If the pesto is too bitter, add 1/4 teaspoon maple syrup or honey.

Makes 1 cup.

From Love and Lemons blog

Soft Molasses or Ginger-Molasses Cookies

16 tablespoons (227 grams) unsalted butter, room temperature
1 cup (198 grams) sugar
1/2 cup (170 grams) molasses or 1/4 cup (85 grams) molasses + 1/4 cup (78 grams) ginger syrup*
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons cloves or allspice
1 teaspoon ground ginger
2 large eggs
3 1/2 cups (418 grams) unbleached all-purpose flour
Sugar, for coating: pearl sugar, sparkling white (coarse) sugar, or granulated sugar
 
Heat the oven to 350°F.  Lightly grease (or line with parchment) two baking sheets.
 
In a large mixing bowl, cream together the butter and sugar until they're light and fluffy.  Beat in the molasses (or molasses and ginger syrup), baking soda, salt, and spices.  Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated.  Stir in the flour.
 
Scoop the soft dough into 1 1/2" balls (a tablespoon cookie scoop works well here).  Roll them in granulated sugar, coarse sugar, or pearl sugar.  Space the cookies on the prepared baking sheets, leaving about 2 1/2" between them.
 
Bake the cookies for 10 minutes. The centers will look soft and puffy.  Remove the cookies from the oven, and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.
 
Makes about 3 1/2 dozen 3” cookies.
 
From King Arthur Flour
 
 
*To make your own ginger syrup:
Slice 368 grams (13 ounces) fresh ginger root, unpeeled, into 1/8” to 1/4” slices (a food processor makes short work of this task - you should have about 4 cups).  In a large, heavy saucepan, bring the ginger, 3 1/2 cups (695 grams) granulated sugar, and 3 1/2 cups (794 grams) water to a boil.  Boil the mixture for 45 to 60 minutes, until it registers 216°F to 220°F on a digital thermometer.  The lower temperature will give you a thinner syrup, one that's easy to stir into drinks; the higher temperature will yield a thicker syrup, better for baking.  You can't tell how thick the syrup will be while it's still hot; you have to go by its temperature, as it'll thicken as it cools.  Remove the pan from the burner and carefully strain the syrup into a non-reactive container.  Store in the refrigerator indefinitely.  Yield: about 2 1/4 cups syrup.
 
Note:  Granulated sugar (1/2 cup) will disappear as the cookies bake, leaving merely the faintest crunch on the crust. Coarse white sugar (1 cup) will add sparkle and mild crunch. Bright white pearl sugar (a heaping 1 cup) will add contrast and a more assertive crunch.

Maple Chai Cookies

1 1/3 cups (220 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 green cardamom pods, seeds ground
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
125 grams unsalted butter, at room temperature
1/2 cup (105 grams) firmly packed dark brown sugar
1/4 cup maple sugar
1 vanilla bean

1 large egg
2 tablespoons maple syrup
 
1 tablespoon coarse sugar
1/2 tablespoon maple sugar
1/2 tablespoon vanilla sugar
 
Heat the oven to 350 degrees.  Line a baking sheet with parchment.  Sift all the dry ingredients together and stir to combine.  Set aside.
 
Cream the butter until light and fluffy.  Add the brown sugar and maple sugar and beat.  Scrape the seeds from the vanilla bean and add it to the butter-sugar mixture with the egg and maple syrup.  Beat until combined.  Add the flour mixture to the butter mixture until just combined.  

Portion out the cookies, rolling them in the palm of your hand to create a ball.  Combine the three sugars or use your choice of sugar in a small bowl.  Roll the cookie balls in the sugar until evenly coated.  Place on a baking sheet and press down lightly with your hand.  Refrigerate the cookies for 15 minutes.
 
Bake for 10-12 minutes.

From Hint of Vanilla blog

Turkey Meatballs

1 pound (455 grams) ground turkey
1/2 cup panko, or another plain, dry breadcrumb
1/4 cup plain yogurt
2 tablespoons water
1 teaspoon kosher salt
1 large egg
2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste
2 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish

To serve:
Pickled red onions
Plain yogurt mixed with lemon juice and salt and pepper
Toasted pita wedges
Harissa or another hot sauce

Heat oven to 400 degrees. 

Mix all meatball ingredients in a large bowl with a fork or a potato masher to mix.  Form into 1 3/4-inch meatballs - can use a #40 cookie scoop, which holds about 1 2/3 tablespoons.
 
Lightly coat sheet pan with a thin film of oil.  Add meatballs, not touching each other.  Bake 10 to 15 minutes, or until meatballs are cooked through.
 
When meatballs are cooked, scatter remaining fresh herbs over the tray.  Serve with pickled onions and yogurt, toasted pita wedges and hot sauce. 
 
Serves 4 to 6.
 
From Smitten Kitchen

Creamy Peanut Butter Frosting

5 tablespoons (75 grams) unsalted butter, softened to room temperature
1 cup (250 grams) creamy peanut butter (use a commercial brand peanut butter such Skippy or Jif - avoid natural, oily, or homemade peanut butters, as the consistency will cause this frosting to separate and curdle)
1 cup (120 grams) confectioners’ sugar
1/3 cup (80 ml) heavy cream, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
 
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes.  Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt, with the mixer running on low.  Increase to high speed and beat for 3 full minutes.  Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another tablespoon of cream if frosting is too thick.
 
Cover tightly and store for up to 1 week in the refrigerator.
 
This recipe is enough to frost 12-16 cupcakes, one 9×9 inch cake, or one 9×13 quarter sheet cake with a thin layer of frosting.
 
From Sally’s Baking Addiction

Roasted Carrots with Avocado and Yogurt

For the carrots:
1/4 cup water
1 1/2 teaspoons teaspoon cumin seeds, toasted and cooled
1 1/2 teaspoons coriander seeds, toasted and cooled
1 teaspoon dried thyme leaves
1 teaspoon coarse or kosher salt, plus more to taste
Red chile flakes, to taste
Freshly ground black pepper, to taste
2 garlic cloves, minced or pressed
1/4 cup olive oil
1 tablespoon red wine vinegar
3 pounds thin-to-medium carrots, scrubbed, not peeled
 
To finish:
2 tablespoons olive oil
2 tablespoons orange juice (from about 1/4 orange)
2 tablespoons lemon juice (from about 1/2 lemon)
1 large or 2 medium firm-ripe avocados, cut in thin slices
Salt and pepper to taste
1 to 2 cups radish sprouts, other sprouts or light salad greens of your choice
1/4 cup plain yogurt (or sour cream)
2 tablespoons roasted hulled pumpkin seeds, sunflower seeds, toasted sesame seeds, or a mix
 
Heat your oven to 400 degrees F.  Cover 1 large (half-sheet) or 2 smaller (quarter-sheet) roasting pans with foil for easy cleanup.  Pour 1/4 cup water in bottom of pan (or divide between both).
 
Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground.  In the bottom of a very large bowl, combine prepared spices, salt and pepper, garlic, vinegar, and 1/4 cup olive oil, and whisk to blend.  Add carrots and toss to coat.
 
Spread carrots, drizzling with any extra marinade, in prepared pans, and cover tightly with foil.  Roast for 25 minutes covered, then remove the foil and roast for 35 minutes more, until the carrots are lightly browned and tender but not falling apart.
 
Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices, in a small dish with salt and pepper.  When carrots are done, scatter with avocado and sprouts then drizzle with this citrus dressing all over.  Dollop yogurt over the top and sprinkle with seeds.  
 
Serves 4.
 
From Smitten Kitchen, adapted from April Bloomfield and Jean-Georges Vongrichten

All-Purpose Muffins

 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
1 large egg
1 cup milk
1⁄2 cup sugar
1 tablespoon baking powder
1⁄4 teaspoon salt
2 cups flour
 
Heat the oven to 375 F.  Line the wells (12) of a standard-size muffin pan with baking paper liners.
 
Pour the melted butter into a mixing bowl.  Whisk in the egg until thoroughly blended and then whisk in the milk.  (At this point, you would also mix in additions such as lemon zest and/or vanilla or almond extract.)  Whisk in the sugar.
 
Add the baking powder, salt, and one-third of the flour, whisking until completely incorporated.  Whisk in another third of the flour.  Use a rubber spatula to fold in the last of the flour to form a thick, mostly smooth batter.  Gently fold in any add-ins to the batter, if using, such as blueberries and chocolate chips.
 
Distribute the batter evenly among the wells; a 1/4-cup measure works well for this.  Bake (middle rack) for about 20 minutes, until the muffins have risen well and are golden; the tip of a sharp knife inserted into the center of one should come out clean.  Transfer to a wire rack to cool (in the pan) briefly if serving right away, or cool completely if storing.
 
Variations:

For blueberry muffins, add 1 teaspoon finely grated lemon zest to the liquids. After mixing the batter, fold in 1 1/2 cups rinsed, dried and picked-over (or frozen) blueberries. Use 2 tablespoons of sugar mixed with 1/4 teaspoon ground cinnamon to sprinkle over the tops of the muffins before baking.
 
For lemon poppy seed muffins, add 1 tablespoon finely grated lemon zest to the liquids. Mix in 2 tablespoons poppy seeds after the last addition of flour.
 
For chocolate chip muffins, add 2 teaspoons vanilla extract to the liquids. After mixing the batter, fold in 1 cup of your choice of chocolate chips. Sprinkle the tops of the muffins with sugar (2 tablespoons total) before baking.
 
To make old-fashioned jam muffins, add 2 teaspoons vanilla extract and 2 teaspoons finely grated lemon zest to the liquids. Fill the paper liners in the pan halfway with batter and dollop about a teaspoon of your favorite jam or preserves in the center. Add the rest of the batter, being careful to cover the jam completely.

 
Makes 12 muffins.
 
From Washington Post, adapted from a recipe at NickMalgieri.com, based on an original recipe from Cara Tannenbaum