Cold Pork Roast With Fennel and Green Bean Salad

Ingredients

For the roast:

• 1 boneless pork loin roast, about 4 pounds
•   Kosher salt
• 8 cloves garlic, minced
• 3 tablespoons roughly chopped fennel fronds, plus extra fronds for garnish
• 2 teaspoons fennel seed, crushed in a mortar or spice mill
• 1 teaspoon fennel pollen (optional)
• 1 teaspoon lemon zest
• 2 tablespoons roughly chopped rosemary
• 2 tablespoons roughly chopped sage
• 2 tablespoons roughly chopped marjoram
• ½ teaspoon red pepper flakes (peperoncino)
• 1 teaspoon coarsely ground black pepper
• 2 tablespoons olive oil

For the salad:

• 1 small garlic clove, minced
• 2 tablespoons lemon juice
•   Salt and pepper
• 3 tablespoons olive oil
• 1 pound green beans, or a mixture of green beans, yellow beans and Romano beans, trimmed
• 2 heads fennel, trimmed and thinly sliced
•  

Preparation

For the roast:

1. Season pork loin generously on all sides with salt (about 2 tablespoons).
2. In a small bowl, combine garlic, fennel fronds, fennel seeds, fennel pollen if using, lemon zest, rosemary, sage, marjoram, red pepper flakes, black pepper and olive oil. Rub and pat mixture on loin, then wrap in plastic film and refrigerate for several hours, or preferably overnight. Bring to room temperature before roasting.
3. Heat oven to 400 degrees. Place a rack in a roasting pan. Put loin on the rack and roast for about an hour, until a thermometer registers 130 degrees. Let cool to room temperature before serving. If desired, after cooling you can wrap and refrigerate loin for up to 24 hours, then return to room temperature.

For the salad:

1. For the dressing, put garlic and lemon juice in a small bowl. Add salt and pepper to taste and whisk in olive oil.
2. Blanch beans in boiling salted water for 2 minutes, then drain and cool. Put beans and fennel in a salad bowl, season lightly with salt and toss with dressing. (Dress salad about 20 minutes before serving.)
3. To serve, cut roast into 1/4-inch slices. arrange on a platter and garnish with reserved fennel fronds. Pass the salad separately.

Sweet and Spicy Roast Chicken

A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch. It’s dinner party food at its most flavorful and convenient; its honey marinade makes it a particularly wonderful main course for Rosh Hashana, the Jewish New Year. The ingredients can be assembled up to 24 hours in advance, then all you need to do is pop it in the oven just before your guests arrive, and garnish it at the last minute. Serve it with couscous, polenta, rice or another soft grain to soak up the sauce.

Ingredients

• 1 lemon, plus 3 tablespoons freshly squeezed lemon juice
• 2 ½ teaspoons kosher salt, more for pot
• 3 tablespoons freshly squeezed orange juice
• 4 tablespoons olive oil
• 1 ½ tablespoons whole grain mustard
• 3 tablespoons honey
• 1 bay leaf
• ½ to 1 teaspoon crushed red pepper flakes, to taste
•   Black pepper, to taste
• 1 4-pound chicken, cut into 8 pieces
• 3 cups sliced carrots (1/4-inch thick)
• 1 onion, halved and thinly sliced
• ⅔ cup sliced dates
• 1 tablespoon fresh thyme leaves
• ¼ cup chopped cilantro or parsley, for garnish
• 2 scallions, thinly sliced, for garnish
• ¼ cup chopped toasted pistachio nuts, for garnish

Preparation

1. Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
2. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
3. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
4. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
5. Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

Cold Poached Pacific Cod with Spices

Ingredients

• 1 ½ pounds Pacific cod fillets
•   Salt and freshly ground pepper
• 1 teaspoon sweet paprika
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ½ teaspoon ground caraway
• ⅛ to ¼ teaspoon cayenne (to taste)
• 2 tablespoons extra-virgin olive oil
• 2 onions, sliced thin
• 4 garlic cloves, minced or puréed
• 2 ½ cups vinegar court-bouillon (recipe follows; more as needed)
• 3 to 4 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped cilantro

Vinegar Court-Bouillon

• 1 quart water
• ½ cup quality red wine vinegar or sherry vinegar
• 1 onion, sliced
• 2 leeks, cleaned and sliced
• 1 carrot, sliced
• 1 stalk celery, sliced
• 2 whole garlic cloves, peeled
•   A bouquet garni made with 1 sprig each parsley and thyme, and a bay leaf
• 6 peppercorns
•   Salt to taste

Preparation

1. Slap fish fillets a few times with the flat side of a knife to break down fibers so they don’t curl when you poach them. Season with salt and pepper. Combine paprika, cinnamon, allspice, caraway and cayenne and sprinkle evenly over fillets. Using the back of a spoon, rub the spice mix into the fish. Set aside.
2. Heat the oil over medium heat in a large skillet or pot that can accommodate the fish in one layer (if you don’t have a wide enough pan, fold the fillets in half or poach the fish in batches.) Add onions to the pan and cook, stirring often, until they soften, about 5 minutes. Add a generous pinch of salt and the garlic and continue to cook, stirring often, until onions are very soft, another 3 to 5 minutes. Set fish fillets, whether flat or folded, on top of onions and pour in the court-bouillon. It should just cover the fish. Add water or additional court-bouillon as necessary.
3. Bring liquid in the pan to a gentle simmer and cook for about 5 minutes. Cover pan and simmer very gently (the liquid should be barely moving) for another 5 minutes, or until fish pulls apart easily when you insert a fork. If fillets are not submerged, you can gently push them down into the stock with a spatula. Using a slotted spatula, transfer fish fillets to a platter.
4. Turn up heat and reduce liquid until thick, almost a glaze. Stir in lemon juice and spoon the mix over the fish. Add half the parsley and cilantro and allow to cool. Refrigerate if not serving within an hour.
5. Remove from refrigerator 30 minutes before serving. Sprinkle fish with the remaining parsley and cilantro. Serve with rice.

Vinegar Court-Bouillon

1. Combine all ingredients except peppercorns in a large saucepan. Bring to boil, reduce heat, cover and simmer 30 minutes. Add peppercorns, simmer for another 15 minutes and remove from heat. Place a strainer over bowl and strain broth. Freeze what you don’t use for poaching the fish.
2. Nutritional information per serving: 233 calories; 8 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 5 grams monounsaturated fat; 73 milligrams cholesterol; 8 grams carbohydrates; 2 grams dietary fiber; 97 milligrams sodium (does not include salt to taste); 31 grams protein

Tacos With Summer Squash, Tomatoes and Beans

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small red or white onion, finely chopped
•   Salt to taste
• 2 garlic cloves, minced
• ¾ pound tomatoes, peeled and diced
• 1 ½ pounds summer squash, cut in small dice (about 4 1/4 cups)
• 1 serrano chile, minced
• 1 ½ cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)
• ¼ cup chopped cilantro (more to taste)
• 12 to 14 warm corn tortillas
• 2 ounces goat cheese, crumbled (1/2 cup)
•   Salsa of your choice

Preparation

1. Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).
2. Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
3. Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.

Note

• Advance preparation: You can make the filling a day in advance and refrigerate overnight. Reheat gently in a skillet.

Israeli Couscous, Bean and Tomato Salad

Ingredients

• ¾ pound ripe, sweet tomatoes, finely chopped (about 1 1/3 cups chopped)
• 1 plump garlic clove, puréepureed with a little salt or put through a press
•   Salt to taste
• 2 teaspoons balsamic vinegar (more to taste)
• 3 tablespoons extra- virgin olive oil
• 2 cups cooked pinto beans (or other beans of your choice) (if using canned beans, drain and rinse)
• 2 cups cooked Israeli couscous
• ½ to ⅔ cup chopped red onion
• ⅓ cup chopped fresh basil
• 3 tablespoons chopped chives
•   Freshly ground pepper
•   Romaine lettuce leaves for serving
•   Feta cheese for topping (about 1/2 cup, optional)

Preparation

1. In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
2. Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
3. Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.

Note

• To cook Israeli couscous: Heat a large saucepan over medium-high heat and add the couscous. Toast the couscous, shaking the pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until the couscous is al dente; it should not be mushy and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap the strainer against the sink to drain well, then return the couscous to the pot, cover the pot with a kitchen towel, and return the lid. Let sit for 10 minutes.
• 362 calories; 11 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 8 grams monounsaturated fat; 0 milligrams cholesterol; 54 grams carbohydrates; 11 grams dietary fiber; 10 milligrams sodium (does not include salt to taste); 13 grams protein

IL BONET

Dal Piemonte.

Di origini antiche, questo budino deve il suo nome alla particolare forma a “cappello” del suo stampo tradizionale.
Come il cappello è l’ultimo indumento che si indossa prima di uscire, così il bonet è l’ultima delizia che si gusta a conclusione di un pranzo piemontese doc.

Tra i dolci piemontesi è il più famoso e ha origini molto antiche.
Il suo nome in dialetto piemontese significa “cappello”: pare che si chiamasse così proprio perché lo stampo troncoconico in cui veniva versato ricorda la forma di un berretto (anche se oggi si è sempre più diffusa l’usanza di prepararlo in stampi squadrati).
Del resto gli stampi per i budini si chiamavano bonèt ëd cusin-a, cioè cappello da cucina: dal contenitore al contenuto, il passo è breve.
Un’altra versione sostiene che fosse chiamato così perché il bonet (dolce) era l’ultima delizia servita, così come il bonet (cappello) era l’ultima cosa che si indossava prima di uscire di casa.
Versioni simili di questo dolce sono descritte ne Il cuoco piemontese, testo del 1766, e nella nota opera di Artusi La scienza in cucina e l’arte di mangiar bene; la ricetta oggi più seguita è quella langarola, che prevede l’utilizzo di amaretti, uova, latte e cacao amaro.
Ne esiste, tuttavia, anche una monferrina, un budino bianco, che non usa cacao ma solo amaretti.

  

  

 

Impegno: medio

Persone: 8
Tempo: 1 ora e 30 minuti + 2 ore di raffreddamento

 

500 g latte
170 g zucchero
50 amaretti più qualcuno per decorare il dolce
50 cacao amaro
4 uova

 

Scaldate 100 g di zucchero con un goccio di acqua in un pentolino, finché non diventa color caramello. Versatelo in 2 stampi da plum cake da mezzo litro (o in altri stampi a piacere) e distribuitelo sul fondo.
Sbriciolate gli amaretti fino a ottenere quasi una polvere.
Mescolate con la frusta le uova in una ciotola e aggiungete lo zucchero rimasto.
Unite gli amaretti sbriciolati e il cacao, passandolo attraverso un setaccio. Amalgamate bene con la frusta, facendo attenzione a non incorporare troppa aria, in modo da ottenere poi un budino liscio e omogeneo, senza bolle.
Aggiungete il latte a filo, sempre mescolando con la frusta.
Versate il composto nei 2 stampi da plum cake, immergeteli fino a tre quarti in un altro recipiente con acqua calda (bagnomaria).
Infornate a 170 °C per circa 1 ora. Sfornate, lasciate raffreddare il dolce per almeno 2 ore, poi capovolgetelo. Servitelo guarnito con amaretti interi o sbriciolati.

Ricetta della domenica: insolita piadina

 

Piadina farcita con patata dolce, fichi e rucola

Impegno: Medio
Tempo:  1 ora e 45 minuti

Ingredienti per 8 persone:

500 g farina più un po’
500 g patate dolci
250 g 8 fichi ben sodi
100 g strutto
3 mazzetti di rucola mondata – aglio
dragoncello – brodo vegetale – burro
olio extravergine di oliva – sale – pepe

 

Formate una fontana con la farina, unite 5 g di sale e lo strutto; iniziate a impastare unendo 250 g di acqua, un po’ alla volta.
Lavorate lungamente: l’impasto sarà abbastanza tenace, ma è giusto che sia così.
Raccoglietelo in una ciotola, sigillatela con la pellicola e lasciatela riposare per 30’ in frigo.
Pelate le patate dolci e tagliatele a tocchi.
Raccogliete in una casseruola uno spicchio di aglio, 2 cucchiai di olio, unite i tocchi di patata, rosolateli per qualche minuto, poi iniziate a bagnare con il brodo vegetale fino a coprire.
Riducete la fiamma e lasciate cuocere scoperto per 10’; eliminate l’aglio, unite 5 g di foglie di dragoncello e cuocete ancora per altri 30’.
Formate delle palline di pasta da circa 100 g cad., disponetele su un vassoio leggermente infarinato, copritele di nuovo con la pellicola e lasciatele riposare in frigo per altri 30’.
Frullate le patate in crema e aggiustate di sale e pepe.
Pelate i fichi, tagliateli a tocchi e rosolateli in padella con una noce di burro e un pizzico di sale per un paio di minuti. Salate e pepate.
stendete ogni pallina di pasta in un disco abbastanza sottile.
Arroventate una padella antiaderente senza grassi e cuocetevi le piadine per meno di 1’ per lato.
Distribuite la crema sulle piadine, e completate con i fichi e la rucola.

 

Bolo Americano Colorido

Uma brasileira simpaticíssima que mora nos Estados Unidos há 17 anos, Ana Sofia, disse-me que prefere os bolos daqui, mas esse é tão lindo e as crianças vão adorar! E ainda tem a cobertura, o recheio...




Ingredientes:
3 ovos
1 1/2 colher de margarina
2 xícaras de açúcar refinado
1 xícaras de leite
1 pacote de gelatina de limão ou abacaxi ou morango
1 colher (sopa) de fermento em pó
Suco de limão
3 xícaras de farinha
Açúcar vanile ou essência de baunilha
Geléia de damasco ou de morangos
Amêndoas sem pele (Veja no Facilitando - Técnicas)
Recheio:
1 litro de leite
1 lata de leite condensado
3 gemas peneiradas
1 colher de açúcar vanile ou essência de baunilha
3 colheres de maizena dissolvida em água
1 lata ou caixa de creme de leite
Marsmallow:
3 claras em neve
1 pitada de sal
2 xícaras de açúcar refinado
1 copo de água
1 caixa de gelatina do mesmo sabor colocado na massa do bolo
ou
Bata as 3 claras em neve e acrescente, 1 xícara de morango batido no liqüidificador e peneirado, e 2 copos de Karo (glucose de milho) bem quente.
Preparo:Massa:

• Bata as claras em neve com o fermento.
• Reserve.
• Bata na batedeira as gemas, a margarina e o açúcar refinado.
• Junte a farinha e o leite alternados.
• Bater bem.
• Junte o açúcar vanile, a gelatina e as claras em neve.
• Acrescente o suco de limão.
• Forre uma assadeira com papel alumínio, coloque a geléia, as lascas de amêndoas e a massa.
• Asse em forno pré aquecido em 200º por 30 minutos.
• Apague o forno e deixe o bolo dentro por mais 10 minutos.
• Se preferir fazer um bolo simples sem recheio, pode fazer o bolo arco iris bem colorido. Para isso prepare a massa de bolo neutra, separe em potinhos e, depois, misture anilina comestível neles. Depois, vai colocando uma cor de cada vez no centro da forma. O efeito é incrível.
  Recheio:
• Leve o leite, as gemas e o leite condensado no fogo até começar a desprender da panela.
• Junte o creme de leite, mexa e desligue.
  Marsmallow:
• Bata as claras em neve com o sal.
• Faça uma calda de fio fraco e junte a gelatina.
• Vá acrescentando aos poucos nas claras em neve.

Babá com Frutas

Quando penso em sabor de  inverno, lembro sempre dessa sobremesa maravilhosa. Se ainda não provou, faça isso. O Babá é um bolo com massa com fermento biológico, muito leve e sofisticado, embebido com calda de frutas e rum, e se isso não bastasse, sirva acompanhado de morangos, pêssegos e laranjas umedecido com suco de frutas. Hum... é bom !!!
Esse nome foi dado por um rei polonês que dizia que era uma massa de pão com calda de açúcar e rum de Ali Babá, por merecer estar na caverna junto com os tesouros, com o tempo ficou só babá.
Ingredientes:
Massa:1 tablete de fermento bilológico (15 gr)
1/2 xícara de água  levemente morna
2 colheres (sopa) de açúcar refinado
1/2 colher (chá) de sal
3 ovos
1/4 xícara de manteiga em temperatura ambiente
2  xícaras de farinha de trigo
Calda:
1 1/2 xícara de açúcar refinado
3/4 xícara de água
1 xícara de suco de laranja
3 1/2 colheres (sopa) de rum
Acompanhamento:
300 gr de morangos, cortados ao meio
1 lata de pêssegos em calda, cortados em gomos
6 1/2 colheres (sopa) de suco de laranja
Casca de 1/2 laranja cortada em tiras finas (só a parte amarela)
2 ramos de folhas de hortelã


Preparo:
Massa

• Unte com manteiga uma forma de buraco no meio, com 23 cm de diâmetro, com capacidade para 3 litros.
• Faça a massa, dissolvendo o fermento com a água levemente morna.
• Junte o açúcar refinado, sal, ovos, manteiga e 1 1/2 xícara de farinha.
• Bata na batedeira por 2 minutos até ficar uma massa lisa.
• Junte o restante da farinha e misture com colher de pau até ficar incorporada.
• Coloque na forma e deixe crescer até dobrar de volume.
• Leve ao forno quente (200º), preaquecido por 15 minutos ou até ficar  levemente dourado.
• Desenforme ainda quente .
  Calda:
• Misture a água e o açúcar refinado e leve ao fogo.
• Ferva 5 minutos e junte o suco de laranja e o rum, retire do fogo.
• Pincele o babá com a calda quente para que fique bem úmido.
• Misture as frutas com o suco, e coloque no buraco do centro do babá.
• Enfeite com as cascas de laranja e as folhas de hortelã.

Variações:
1. Faça a calda com suco de laranja e licor de laranja. Cubra o babá com geléia de damasco e sirva com gomos de laranja embebidos em suco de laranja e caldo de limão.
2. Recheie com cubinhos de 3 maçãs misturadas com 2 colheres (sopa) de manteiga,  1 colheres (sopa) de limão e 2 colheres (chá) de açúcar.
3. Junte à massa gotas de chocolate envolvidos em farinha de trigo e substitua o suco de fruta da calda por leite de coco.
4. Acrescente à massa do babá 4 colheres (sopa) de passas curtidas no rum. Use uma calda com rum e suco de limão. 

Tarte tatin di mele

 

Tarte tatin di mele

Ingredienti per 8 persone:
Mele Kg 1
Zucchero semolato g 80
Burro g 40
Per la pasta:
Farina g 100
Burro g 50
Latte g 25
Sale       
Zucchero   
Vanillina   
Per la salsa:
Zucchero g 50
Uova (tuorli) n 2
Latte dl 1
Panna fresca dl 1
La scorza di un limone
Vaniglia (stecca) n 1
Rum qualche goccia

Procedimento:

Pulire e tagliare le mele a fettine; disporle a raggiera in una tortiera piccola insieme al burro ed allo zucchero.
Far caramellare in forno a 200°C per 20 minuti circa.
Preparare l'impasto:
Mescolare la farina ed il burro per qualche minuto, unire il latte, lo zucchero, il sale e la vanillina. Impastare sino ad ottenere una pasta liscia ed omogenea. Far riposare in frigorifero per 30 minuti.
Stendere sottilmente la pasta brisée e ricavarne un disco di diametro appena più ampio della tortiera. Coprire le mele con il disco di pasta e cuocere la torta “rovesciata” in forno a 180°C per 15 minuti circa.
Lasciare intiepidire e rovesciare la torta.
Nel frattempo preparare la salsa vaniglia al rum: montare i tuorli con lo zucchero e far bollire il latte e la panna con la vaniglia e la scorza di limone. Mescolare il tutto e porre sul fuoco.
Cuocere sino alla temperatura di 85°C. Far raffreddare rapidamente ed unire il rum.
Servire la torta tiepida con la salsa fredda.

Crisp Potato Cake (Galette de Pomme de Terre)

Ingredients

• 2 pounds (about 3 medium) potatoes, peeled and sliced very thinly
• 1 tablespoon olive oil, or as needed
•   Freshly ground nutmeg
•   Freshly ground black pepper
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced garlic
•   Salt
•   Fresh thyme leaves for garnish (optional)

Preparation

1. Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
2. Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
3. Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
4. Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

Rustic Plum Crostata With Lemon Thyme

Ingredients

• 1 cup (130 grams) all-purpose flour
• ⅓ cup (40 grams) whole-wheat flour
• ½ cup (100 grams) plus 1 tablespoon (15 grams) sugar
• ½ teaspoon (2 grams) plus a pinch fine sea salt
• 1 large egg
•   Heavy cream
• 6 tablespoons (85 grams) unsalted butter, cut into small pieces
• 3 cups sliced and pitted ripe sugar plums or mix of other plums about 1 1/2 pounds before pitting
• 1 ½ tablespoons (22 grams) cornstarch
• 1 small bunch lemon thyme (or use 1 teaspoon lemon thyme leaves)

Preparation

1. In a food processor fitted with a steel blade, pulse together the flours, 1 tablespoon sugar and 1/2 teaspoon salt until blended. In a measuring cup, lightly beat the egg, and add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
2. Add the butter to the flour mixture and pulse to break up the butter. Do not over-process; you need lima-bean-size chunks of butter. Drizzle the egg mixture over the dough and pulse until it just starts to come together but is still mostly large crumbs.
3. Put the dough on the counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours or up to 3 days.
4. Heat the oven to 375 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet and chill while preparing the filling.
5. Toss together the plums, all but a tablespoon of the remaining sugar, a pinch of salt and the cornstarch. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry with cream. Sprinkle remaining sugar on top, with the thyme.
6. Bake for 30 to 40 minutes, until the crust is golden and the fruit is tender. Cool for 5 minutes, then transfer to a wire rack. Remove the thyme branches (some leaves will cling; you want this). Serve warm or at room temperature.

Summer Vegetable Galette

Ingredients

For the dough:

• ⅔ cup/80 grams all-purpose flour
• ⅔ cup/90 grams rye flour or whole-wheat flour
• 1 teaspoon/5 grams sugar
• ½ teaspoon/3 grams fine sea salt
• 1 large egg
•   Heavy cream, as needed
• 1 stick/113 grams unsalted butter, cut into big pieces
• 2 teaspoons/10 milliliters lemon juice
• ½ teaspoon/4 grams grated lemon zest (optional)

For the filling:

• 2 medium eggplant (about 1 pound), trimmed and thinly sliced
• 2 medium zucchini (about 3/4 pound), trimmed and thinly sliced
• 1 pound plum tomatoes, cored and thinly sliced
•   Extra-virgin olive oil, as needed
•   Kosher salt, as needed
•   Black pepper, as needed
• 2 hot chile peppers, such as cherry peppers, seeded and minced
• 3 ounces goat cheese, softened
• 1 small garlic clove, grated or pressed
• 1 teaspoon thyme leaves

Preparation

1. In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together the flours, sugar, and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
2. Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
3. Put the dough on lightly floured counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
4. When you are ready to make the tart, roll out dough to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
5. Heat oven to 425 degrees. Spread out eggplant, zucchini and tomatoes in one layer on three separate sheet pans or cookie sheets. Drizzle generously with oil and season with salt and pepper. Roast vegetables, tossing zucchini and eggplant occasionally, 35 to 40 minutes. Eggplant and tomatoes will be golden at the edges; zucchini will be tender. Don’t let the vegetables get too dark because they will continue to brown in the tart. Transfer vegetables to a bowl (you want to have about 3 cups of them) and toss with chile peppers.
6. Decrease oven temperature to 400 degrees. In a small bowl, combine goat cheese, garlic and thyme leaves. Spread mixture in a thin layer over crust, leaving a 1 1/2-inch border all around. Arrange vegetables evenly over goat cheese. Fold up edges of crust, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture.
7. Transfer galette to oven and bake until golden brown, about 40 minutes. Cool on a wire rack for at least 20 minutes before slicing.

Fruit Galette

Ingredients

For the dough:

• 1 ⅓ cups/165 grams all-purpose flour
• 1 tablespoon/15 grams sugar
• ½ teaspoon/3 grams fine sea salt
• 1 large egg
•   Heavy cream, as needed
• 1 stick/113 grams unsalted butter, cut into big pieces
• 2 teaspoons/10 milliliters lemon juice
• ½ teaspoon/4 grams grated lemon zest (optional)

For the filling:

• 3 cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if necessary
• ½ cup to 3/4 cup/100 to 150 grams sugar, to taste
•   Pinch of salt
•   Juice and grated zest of 1/2 lemon (optional)
• 3 to 4 tablespoons/25 to 35 grams cornstarch

Preparation

Make the crust:

1. In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
2. Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
3. Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
4. Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.

Make the filling:

1. Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
2. Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.