Posts tagged ‘recipes’
as you’ve likely discerned from my posts, i have an affinity for all things tart. and raspberries are no exception. they, along with hearty rhubarb, grew wild and uncontrollably in my parents’ Massachusetts backyard. my dad would cut the plants back, and they’d reappear more robust and plentiful than ever, mocking his every effort to contain them. much like one of his children, but that’s another story entirely. in the early morning, i’d go out and carefully pick the raspberries, so we could toss them on our cereal. or after dinner, on our ice cream. i think my dad was secretly elated that the berries refused to vacate the premises.
this season’s northwest berries have sadly vanished. but i found some rather puckery California raspberries to help me bid a fond farewell to the wonderfully temperate weather.
the rustic tart pastry was flaky and just melted in my mouth. i found handling the dough a bit challenging, though; kind of fussy when pulsed it in the food processor, apparently one too many times. think it recovered nicely, when i added a little flour.
Rustic Raspberry Tart
a slight variation on a kerrygold recipe
INGREDIENTS
1 cup unbleached organic flour
1/4 teaspoon salt
6 tablespoons cold unsalted kerrygold butter (i used european-style butter)
1 large egg yoke (reserve the egg white)
3 – 5 tablespoons water
2 cups fresh raspberries
3 tablespoons sugar
2 teaspoons flour
DIRECTIONS
- preheat oven to 400F.
- in a food processor, combine flour and salt.
- add butter, pulsing until mixture resembles coarse meal.
- slowly add egg yoke and water, one teaspoon at a time; process until dough clumps together and begins to form a ball.
- gather dough and place on a sheet of flour-dusted plastic wrap.
- flatten dough into a disk about 6 inches wide.
- place another piece of plastic wrap, floured side down, on dough.
- with rolling pin, flatten into an even 11- to 12-inch round; lift and smooth plastic wrap and continue rolling as needed.
- remove top sheet of wrap and invert dough into a 2 x 15-inch baking sheet lined with parchment (i just used a cookie sheet); remove remaining plastic wrap.
- place raspberries in center of pastry, leaving a 2-inch border.
- in a small bowl, mix sugar and flour; sprinkle evenly over the berries.
- gently (truly be vigilant, as the pastry seemed very fragile) fold the edges of the pastry over the berries, pleating the edges as you go. leave a 4- to 6-inch-wide opening in center.
- brush pastry with reserved egg white; sprinkle some sugar over the pastry.
- bake on the lower oven rack until crust is golden and juices bubble, around 25 minutes.
- cool on sheet for at least 15 minutes.
- while tart is still warm, use a wide spatula to loosen tart from pan and transfer to a serving platter.
cut in wedges and serve warm, dusted with powdered sugar or topped with whipped cream. a light, sweet, juicy, tangy after-dinner treat.
friends have expressed absolute delight about the advent of fall. in Colorado, i hiked on paths, where the sun shone brightly on golden aspen leaves, quaking in a light wind. in Washington, i paddled on glassy Baker Lake, where the reflection of the majestic peak mirrors its distant counterpart. ordinarily, it’s my favorite season. but this year, i’m simply not ready for summer to end. clinging to the vestiges of heirloom tomatoes and sweet corn, i’m going down kicking and screaming. that firmly stated, last weekend i acquiesced to my mother’s request to make something with northwest-grown butternut squash. and since the nearly two-pound fruit had tumbled out of the fridge and hit her squarely on the foot, i felt obligated to make something of substance. hence, my reluctant foray into fall.
regardless of the time of year—or state of mind—this butternut squash recipe is phenomenal. i serve it with a small spinach salad, splashed with vinaigrette. i’d encourage you to explore the original recipe to determine your own butternut squash true north. you can find mine here. the preparation is a bit of a process, so consider setting aside enough time to devote to it. the result is entirely worth the effort!
Butternut Squash Lasagna
a variation based on a recipe from Giada De Laurentiis/Food Network
INGREDIENTS
1 (1 1/2- to 2-pound) butternut squash, seeded
sunflower oil
salt and pepper
1/4 cup butter
1/4 cup unbleached organic flour
3 1/2 cups whole milk
dash of nutmeg
some chopped fresh thyme or fresh sage leaves
6 lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/2 cup grated Parrano (or Parmesan) cheese
DIRECTIONS
- preheat oven to 350F.
- cut squash lengthwise and remove seeds.
- brush surface of each half with sunflower oil.
- cover cookie sheet with non-stick foil, and place squash on the cookie sheet pulp side down.
- bake for about 1 hour, 10 minutes or until the squash is soft.
- after the squash has cooled, remove pulp and transfer into a food processor.
- puree the squash, adding salt and pepper to taste. set aside.
- boil some water, and cook/drain lasagna noodles.
- at the same time, melt the butter in a medium-size saucepan over medium heat.
- add the flour and whisk for 1 minute.
- gradually whisk in the milk.
- whisking frequently, bring the mixture (aka bechamel sauce) to a boil over medium-high heat, then reduce to medium heat and let the sauce thicken. keep whisking!
- whisk in the nutmeg and chopped, fresh thyme or sage.
- add salt and pepper to taste.
- lightly butter a 13 x 9 x 2 glass baking dish.
- prepare your assembly line of ingredients: sauce, lasagna, pureed squash, grated mozzarella, Parrano.
- spread 1/2 of the bechamel sauce on the bottom of the baking dish.
- arrange three of the lasagna noodles on top of the sauce.
- smear 1/2 of the squash over the noodles.
- sprinkle 1/2 of the mozzarella over the squash.
- sprinkle 1/4 cup Parrano over the mozzarella.
- repeat the process with the remaining ingredients.
- tightly cover the baking dish with foil and bake your lasagna for 45 minutes.
- carefully remove the foil and pop back in the oven for another 15 minutes, or until the top is golden.
- let stand for 15 minutes before serving.
littlebirdbaking.com 