tomato, feta, & basil galette

Hi.

I just had possibly the most classic summer of my life. I fell hard for a boy who lives across the country (who went back there last week), I rode my bike everywhere, went sailing and exploring, and probably, maybe spent more days reading in the park than working.

It
was
awesome.

Farmers market visits were also made. I made sure to get tomatoes and zucchini as often as I could so I could come home and make this meal. The zucchini saute is so delicious it can hold up a meal just on its own, and the galette's crust is... well, it's really kind of hard to not eat all the dough before it's cooked.

So here are my two new favorite summer recipes. Hope you can make them before it's all cold and junk. Also, I hope you had a dreamy summer, too. I'd love to hear about it.

Summer Tomato, Feta, and Basil Galette (via Cooking Light)

Ingredients

3 2/5 ounces all-purpose flour (about 3/4 cup)
1/4 cup yellow cornmeal
3 1/2 tablespoons chilled unsalted butter, cut into small pieces
3/4 teaspoon salt, divided
3 tablespoons ice water
1 pint jewel box tomatoes or multicolored pear tomatoes, halved lengthwise
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/4 cup small basil leaves

Preparation

1. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cornmeal, butter, and 1/2 teaspoon salt in a food processor; process until the mixture resembles coarse meal. With processor on, slowly add ice water through food chute, and process just until combined (do not form a ball). Gently press the mixture into a 4-inch circle on heavy-duty plastic wrap. Cover and chill for 30 minutes.
2. Preheat oven to 425°.
3. Unwrap dough, and roll dough into a 13-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper. Arrange tomatoes, cut sides up, on top of dough, leaving a 1 1/2-inch border. Sprinkle with the remaining 1/4 teaspoon salt and pepper. Fold edges of dough over tomatoes to partially cover. Bake at 425° for 25 minutes or until golden brown. Sprinkle evenly with cheese. Bake an additional 5 minutes. Cool for 5 minutes, and sprinkle with basil. Cut into 8 wedges.

Quick Sauté of Zucchini with Toasted Almonds (via Smitten Kitchen)

2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline
Salt and freshly ground pepper
Few ounces pecorino Romano or paremsan, in thin slices

Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.
Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.
Season with salt and pepper and serve immediately, with or without cheese on top.

birthday cake!!

Last Monday was Matt's birthday. We both took the day off, went for a ride on the Tall Ship Windy in Lake Michigan, sat in Millennium Park for the free Ponys show, drank vodka tonics and went out for Thai food. All in all it was pretty great.

Somewhere in there I made a cake. Because you just can't let someone have a birthday without cake! Not even if, say, you're a really awful baker with no electric mixer. Or if the birthday boy works in a delicious bakery, making it a little intimidating. Or even if last year the two of you ended up taking the flat, awful, wreck of a cake you tried to make for him and throwing it out the window at parked cars.

So I sucked it up, did a lot of research, and used a Smitten Kitchen recipe since I know those always turn out awesome. And it worked!  The sour cream frosting was a little... sour. But after we put it in the fridge and it hardened into more of a fudgey texture I really enjoyed it.

Best Yellow Layer Cake
4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment.


Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Chocolate Sour Cream Frosting
Adapted from The Dessert Bible

15 ounces semisweet or bittersweet chocolate, chopped
1 1/4 teaspoons instant espresso (optional, but can be used to pick up the flavor of average chocolate)
2 1/4 cups sour cream, at room temperature
1/4 to 1/2 cup light corn syrup
3/4 teaspoon vanilla extract

Combine the chocolate and espresso powder, if using, in the top of a double-boiler or in a heatproof bowl over simmering water. Stir until the chocolate is melted. (Alternately, you can melt the chocolate in a microwave for 30 seconds, stirring well, and then heating in 15 second increments, stirring between each, until the chocolate is melted.) Remove from heat and let chocolate cool until tepid.

Whisk together the sour cream, 1/4 cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir quickly until the mixture is uniform. Taste for sweetness, and if needed, add additional corn syrup in one tablespoon increments until desired level of sweetness is achieved.

Let cool in the refrigerator until the frosting is a spreadable consistency. This should not take more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again.

spinach and chickpeas

Yesterday was one of those days where you wake up and just hate everything. Pretty much the only thing accomplished was a lot of pouting.The relaxing weekend I was planning on (and needed) had not happened. Instead it involved very little sleep and a lot of work for no pay, which pretty much equals meltdown in my book. I yelled. I threw a cat. I stormed out on my boyfriend. Meltdown.

A day of sulking was in order. This included a banana pecan muffin from Lovely, getting into pj's right after work, going to sleep at 9:30pm, and (of course) appetizers for dinner. I made spinach and chickpeas from Smitten Kitchen, bought a multigrain baguette from La Farine and the whole meal only cost me around $6. Try being mad after that.


Spinach & Chickpeas
From Smitten Kitchen, Adapted from Moro: The Cookbook and Lobstersquad

2 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread, crusts removed and cut inset small cubes (I used 4- 1" slices from my baguette)
1/2 cup (4 ounces) tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

Transfer to a food processor along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).

Red Kidney Bean Curry

Mother Nature is such a freaking tease. And I fall for it every year.

Me on Monday: 'Oh hey! It's all sunny out! I'm going to be super happy and eat a bunch of cereal!'.

Me on Wednesday: 'I don't even remember what the sun is. Give me the warmest, most hearty comfort food you got so that I may cry into it.'

And that's what this is. It's easy, cheap, and will do its damnedest to warm your soul.

Red Kidney Bean Curry [Rajmah]
Via Smitten Kitchen/Adapted from an Arora spice blend

1/3 cup extra virgin olive oil
1/4 cup chopped fresh ginger
1 medium onion, finely chopped
1 plum tomato, diced
3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cumin seeds
1/2 teaspoon ground tumeric
1/4 teaspoon cayenne
8 ounce can of tomato sauce
3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
1/2 cup chopped fresh cilantro 

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.

cheese straws

Last night I had some people over for a game night. I haven't been very social lately, so I got excited about it. I went to K Mart and got a new board game (Apples to Apples) and then headed over to the grocery store for some cheese straw and pizza dip fixins.

I'd already had the pizza dip a few years ago when Sarah had visited and she made it for a party. Just thinking about it made me drool, so I figured it was a good time to make it again. And it was again awesome. There are no pictures of this, as it was quickly eaten.

The cheese straws were also awesome. They tasted like a spicy Cheez-It. I'd had this recipe in my 'Things To Make' favorites folder for a while now and am so happy to have finally tried them.


Cheese Straws
from Smitten Kitchen, Adapted from The Lee Bros. Southern Cookbook

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half-and-half

1. Preheat oven to 350°F.

2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.

3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife, cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide. Gently transfer the strips to an ungreased cookie sheet, leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don’t be concerned — just do your best. The straws can be any length, from 2 to 10 inches.

4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.

5. Serve at room temperature.

tomato and corn pie

Yes, you're right- this is a bad picture. Thank you for pointing it out. I don't have a flash, just get off my back for a second. But I had to post it so you would know what to make for your next meal, because that's exactly what it should be. I mean, cheese? mayo? biscuit-like topping? What's not to love, right? Right.

Tomato and Corn Pie
via smitten kitchen, adapted from Gourmet, August 2009

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped
2 tablespoons finely chopped basil, divided
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter into a 12-inch round (1/8 inch thick). Fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400°F with rack in middle. Whisk together mayonnaise and lemon juice.

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired, gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

gougeres

Gougeres recipe via Smitten Kitchen

warm butternut and chickpea salad with tahini dressing

Some days you make dinner, finish eating it, and just want to yell, "I WIN!!" because it tastes so damn good. Come on, you know you've felt it. This recipe made me not only want to yell, I actually raised my fists in the air and cheered for it. So good.

Warm Butternut & Chickpea Salad with Tahini Dressing

via smitten kitchen

For salad:

1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces

1 medium garlic clove, minced or pressed

1/2 teaspoons ground allspice (I skip this)

2 tablespoons olive oil

Salt

One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)

1/4 of a medium red onion, finely chopped

1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:

1 medium garlic clove, finely minced with a pinch of salt

1/4 cup lemon juice

3 tablespoons well-stirred tahini

2 tablespoons water

2 tablespoons olive oil, plus more to taste

Preheat oven to 425 degrees.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.