Spanakopita Strudels

spanakopita streudel

I am Greek. I did not, however, grow up in a family like the one portrayed in My Big Fat Greek Wedding. My mother did not pack me “mouss-ka-ka” for lunch. My aunt never chased me around with a roasted lamb’s eyeball. And I never felt pressure to marry a nice Greek boy nor to become a Greek baby-breeding machine.

But I do have about 50 uncles named Nicky. And my aunt’s vegetarian chili does contain lamb. And many family celebrations do culminate in circular dances stepped to the rhythm of Macedonian folk music. And every woman in my family does make it her mission to feed everyone around her till the day she dies.

Greek food is comfort food for me, and yet, if you searched the recipe archive of my blog, you’d never know it. You’d never know that before my mother comes to visit, I request she make a spanakopita, and that once she’s here, keftedes (lamb meatballs), and that before she departs, kourabiedes (powdered-sugar almond cookies).

In preparation for Easter, I’ve started brushing up on a few of my favorite Greek recipes, starting with spanakopita. Here I’ve halved my family’s recipe, which fills a 10×13-inch roasting pan with enough spanakopita to feed a large family for weeks, and made 10 strudels instead — isn’t everything more delicious when baked in small packages? In strudel form, spanakopita assumes an almost breakfast croissant-like character, a perfect bundle of flaky pastry, egg, cheese, and greens. Yum.

Over the next few weeks, as my Easter menu — spanakopita, keftedes, tzatziki, and olive bread — comes together, I hope the all-but-absent Greek category on this blog starts gaining a presence. I’ll be sure to keep you posted. Happy spring everyone.

spanakopita streudel

spanakopita ingredients

filling

When making spanakopita, don’t be tempted to brush each layer with butter. If you spoon a few teaspoons of butter over each layer, the resulting pastry will be lighter and flakier.
spanakopita assembly

streudels, unbaked

Spanakopita Strudels
Yield = 9 to 10

10oz. baby spinach
8 oz. cottage cheese (small curd)
12 oz. feta
5 eggs, beaten

1 box fillo dough,* thawed (I let mine sit out at room temperature for a few hours, but you could thaw this in the fridge overnight as well.)

1 1/2 sticks butter (gasp! melted)

*Fillo comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. This size sheet is perfect for strudels. If your fillo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. (Don’t cut the fillo until you’re ready to assemble. See step 4 below.) If you’re making a large pan of spanakopita, this small size of fillo is kind of pain — use two sheets per layer.

1. In three batches, place spinach in food process and pulse until just roughly chopped. Place in a large bowl.

2. Add cottage cheese, feta cheese (break this into pieces as you add it to the bowl) and eggs. Use a spatula to stir it all up.

3. Set up your work station: A large cutting board is helpful (see picture below). I use a 1/2 cup measuring cup to measure out the filling. You need a teaspoon (like one you eat cereal with not a measuring teaspoon) to spoon butter onto the fillo dough and you need a brush to brush butter onto the assembled strudels. Line a sheetpan with parchment paper and set aside.

4. Open up the box of fillo. If your fillo is like mine — in that it comes in two sealed bags — open up one bag and unroll it. Place it next to your cutting board. Fillo dries out quickly, so if you need to step away from your assembly process, be sure to gently re-roll it or fold it up and place it in a ziplock bag. If you are working with the larger sheets, cut them in half to roughly measure 9 x 14-inches. Place half (about 20 sheets) in a ziplock bag.

5. Preheat oven to 350ºF. Place one sheet of fillo on your cutting board or work surface. Spoon three teaspoons (again, an eating spoon vs. a measuring spoon) of the melted butter over the layer of fillo (see picture above in the upper-left corner of the montage). Note: You do not have to brush it or make sure that every bit of the dough is covered with butter. The finished spanakopita is actually lighter when you don’t brush the dough with butter. Top with another layer of fillo. Spoon three more teaspoons of butter over the areas of this layer that were not covered in the previous. Top with one more layer of fillo and again spoon over three teaspoons of butter.

6. Using your 1/2-cup measuring cup, scoop out a level 1/2-cup filling and place on fillo about 2-inches from the bottom (see photo above). Pull bottom of fillo overtop of this filling. Fold sides in. Then, fold this bottom portion up and over itself and keep folding till you’ve made a little parcel. Place this parcel seam side down on your parchment-lined baking sheet. Brush top with butter. Repeat with remaining fillo and filling.

Note: I made 9 strudels, but I think I could get 10 next time around if I portion out a scant 1/2-cup versus a level 1/2-cup. Unfortunately, I had to open up my second bag of fillo and only used half of the sheets. I re-froze (not sure if this is a good idea) the remaining sheets for a future use, but if you’re feeling creative, you might be able to find a fun use for these remaining sheets. If I come up with something, I will report back.

7. Bake strudels for 30 to 45 minutes or until nice and golden brown on top. Mine baked for a little over 40 minutes but I started checking them at the 30-minute mark. Cool briefly and serve.

spanakopita assembly

Update: 7-17-2012: Full-size spanakopita for your reference. This was from this past Easter:
full-size spanakopita

full-size spanakopita

Large Spanakopita

2 10oz. pkg of baby spinach or 3 6oz pkgs (about 20 oz total)
16 oz. cottage cheese (small curd)
3 8-oz. pkgs feta (24 oz. total)
10 eggs (well beaten)

1 pkg fillo dough (20-28 layers)

3 sticks butter (gasp! melted)

1. Chop up baby spinach — you can do this very quickly in the food processor. Just do a rough chop.

2. In a large bowl, combine the spinach, cottage cheese, feta cheese (break this into pieces) and eggs. You can whisk this all together or use a spatula.

3. Butter the bottom and sides of a large roasting pan. Use about two sheets of fillo per layer — they’ll overlap a little bit, but you need about two to cover the surface of the pan. In between each layer, spoon three teaspoons (an eating spoon vs. a measuring spoon) of the butter over the layer of fillo. You don’t have to brush it or make sure that every bit of the dough is covered with butter. The finished spanakopita is actually lighter when you don’t brush the dough with butter. Depending on how many layers of dough your box of fillo has, layer half of the number of sheets in the pan to form the bottom layer of the spanakopita. Pour the filling over top. Repeat layering the fillo dough on top of the filling with butter in between each layer until you are out of dough. Brush the top layer with butter. Bake at 350ºF for 1 hour.

Farro Salad with Toasted Pine Nuts, Currants & Mustard Greens

farro salad

Toasted pine nuts, Zante currants, a handful of mustard greens — smells awfully familiar, doesn’t it? That’s likely because it’s the exact makeup of the Zuni Cafe bread salad minus the bread. If it doesn’t ring a bell, I recommend familiarizing yourself with this most adored salad first, then making your way back here where a springy variation awaits, a farro-for-bread substitution making it a touch lighter but no less delicious.

I can hear your grumbles. Without the bread (literally) and butter of the Zuni salad, flavor, you suspect, must be compromised? You’ll just have to take a leap of faith and trust that farro, surrounded by all the elements of the Zuni salad — sweet onions, crunchy nuts, spicy greens, a simple olive oil and vinegar dressing — soaks up the goodness nearly as well as bread all the while maintaining its chewy texture and nutty flavor.

And if you can get your hands on some semi-pearled farro, which cooks in 15 minutes, you’ll find yourself eating more grains than you ever imagined. At least that’s what happened to me. Since discovering semi-pearled farro just over a week ago, I’ve made this salad or some sort of variation of it four times and have consumed (with the help of my husband) nearly 2 pounds of farro.

While semi-pearled farro is not quite as nutritious as whole farro — pearling strips off part of the germ and bran — it’s still a healthy starch (high in fiber and protein) and a welcome addition to my kitchen pantry. I don’t know why the lengthy cooking time of many whole grains deters me from making them, but it does, and as a result, I don’t eat them as much as I would like. I love the idea of making grains in their whole state a staple in my diet. I hope the semi-pearled varieties are paving the way for that transition.

After several days in a row of the Zuni-inspired farro salad, I changed it up a bit and roasted some carrots alongside the onion and substituted chopped toasted hazelnuts for the pine nuts, which made for a nice variation. Just know that this salad is infinitely adaptable — currants are nice but other dried fruits will offer the same texture and flavors; nothing is tastier (to me) than pine nuts but any nut will provide that crunch; and greens provide color, a little roughage and a wonderful spiciness but are not critical.

Mix it up. I hope you find it as addictive as I do.

We received an incredible “Asian mix” of greens in our CSA this week. Mustard greens were included and the whole combo was incredibly tasty.
Asian mix

This is really nice farro. It’s semi-pearled, which means a portion of the outer bran has been removed, which cuts the cooking time way down — it cooks in about 15 minutes. You might be able to find some at your local supermarket, but if not, you can order it here.
Roland farro

Farro Salad with Roasted Onion, Toasted Pine Nuts, Currants & Greens
Serves 2

1 red onion, diced
olive oil
kosher salt
1 cup of semi-pearled farro*
2 tablespoons dried currants — I use Zante currants
white balsamic vinegar
2 tablespoons (or more) pine nuts or any nut you like
a handful or more of mustard greens (about 2 loosely packed cups) — If you can’t find mustard greens, arugula or spinach or any green that can stand up to some heat without completely wilting will do. Add as many greens as you want as well — I tend to go overboard on the greens

*Roland semi-pearled farro is particularly nice but any type of farro or grain — wheat berry, barley, etc. — will work nicely. You might be able to find semi-pearled farro at your local supermarket, but if not, you can order it here Of course, whole farro will work just as well.

1. Preheat the oven to 450ºF. Place a pot of water on to boil. Toss diced onion with olive oil (about a tablespoon) on a sheet pan and season with salt. Place in the oven. Roast for about 12 to 15 minutes or until the onion is just beginning to char — you don’t want the pieces to get too charred (or maybe you do… I kind of love them a little charred.)

2. Meanwhile, add farro to pot of boiling water. Add a big pinch of kosher salt. Cook for about 15 minutes — taste a few kernels after 15 minutes. For me it takes just a minute more than 15.

3. Place currants in a small bowl. Moisten with 1 tablespoon boiling water and 1 tablespoon white balsamic vinegar. Set aside. Toast pine nuts in a small dry skillet over medium heat until golden brown — watch them carefully! Set aside.

4. Place the greens in a large mixing bowl. When the onions are finished cooking, scrape them off of the pan into the bowl over the greens. Drain the farro, and add to bowl. Season with a big pinch of kosher salt. Drizzle olive oil over the farro while it’s still warm. I haven’t been measuring, but if you’re looking for some guidance, start with about 2 tablespoons of olive oil. Splash white balsamic over top — again, you don’t have to measure, but if you like to, start with about 1 tablespoon and adjust after everything has all been mixed together.

5. Drain the currants and add to the bowl. Add the pine nuts to the bowl and toss to coat. Taste. If it’s a little dry, add more oil and white balsamic. If it needs a little more seasoning, add a pinch more salt. I didn’t add pepper, but by all means, add some.

Farro salad, Zuni Cafe inspired

Cauliflower and Apple Soup with Olive Oil-Fried Bread

cauliflower and apple soup with olive oil-fried bread

Cauliflower eluded my kitchen for far too long. I discovered it only about a year ago, in roasted form at high heat tossed with nothing but olive oil and kosher salt, a method which produces perfectly charred salty florets, addictive bites that lead me to eat heads of cauliflower in single sittings.

Today, while those crispy bits have lost none of their allure, I find myself most enjoying cauliflower in the form of a velvety smooth puréed soup. This recipe calls for simmering cauliflower in milk with an apple and a few strands of pasta, the milk and apple included to temper the cauliflower’s intensity, the pasta to provide just enough starch to ensure a creamy texture when the mixture is puréed. Interesting, right? Once again, I have Sally Schneider to thank for this recipe, which really is more of a method than anything, one that could be applied to a countless number of vegetables — turnips, carrots, rutabaga, celery root, to name a few.

This recipe begins as a purée — the cauliflower and apple are strained from the cooking liquid and blended until smooth — which is delicious on its own and would be a nice accompaniment to duck or roast chicken or any meat really. To make the soup, the reserved cooking liquid is simply whisked into the purée, heated, and garnished. Both the purée and the soup are silky smooth in texture, and for containing just a few teaspoons of butter, taste incredibly creamy.

While this recipe does call for milk, apparently, I am learning, the milk is optional. After reading Food52’s post about Paul Bertolli’s cauliflower soup, made with nothing but a head of cauliflower, an onion and water, I questioned the necessity of milk. My friend Darcy, too, confirmed that a creamy texture can indeed be achieved with no cream at all. But I couldn’t resist. I almost felt guilty pouring that quart of milk into the pot, PB’s recipe flashing into my mind, but I rationalized that a little 1% milk never hurt anybody and that I likely could use the calcium. That said, next up on my to-make list is PB’s soup, and for those of you looking for a vegan option for creamy cauliflower soup, know that it’s out there.

For fun, I topped the soup with some olive oil-fried bread cubes, one of Schneider’s many suggested garnishes. I took her up on another as well: a light drizzling of truffle oil. I know the economy is in the dumps, so please don’t feel this ingredient is a must, but if you happen to have a bottle on hand, perhaps on lockdown for a special occasion, maybe consider breaking it out. There’s never been a better time to open it.

cauliflower and apple

cauliflower

cauliflower and apples in soup pot

olive oil-fried bread

Cauliflower and Apple Soup
Source: Sally Schneider’s The Improvisational Cook
Yield = 3 cups, 4 servings

For the Purée:
1 medium cauliflower (1.75 lbs – 2 lbs) (Mine actually was only 1.25 lbs and it worked just fine)
1 small apple, peeled, cored and chopped
1 quart 2% or whole milk (I used 1%)
1/2 oz. angel hair pasta (about 40 strands), broken into 2-inch pieces*
1 1/4 teaspoons kosher salt
pinch of sugar
2 teaspoons unsalted butter
1 tablespoon crème fraîche or heavy cream (optional — I forgot to add this)
freshly ground white pepper (I never have white pepper on hand, and black pepper works just fine, though I didn’t add any pepper at all)

* I used spaghetti, not angel hair. Schneider notes that any other dry eggless pasta, broken into pieces if necessary, will work.

Make the purée:

1. Cut the cauliflower into florets and roughly chop. You should have 7 to 8 cups. (I didn’t measure and I didn’t even chop up the florets.)

2. Transfer the cauliflower to a medium saucepan and add the apple and milk. Bring to a gentle boil over medium heat and stir in the pasta, 1 teaspoon kosher salt and the sugar. Cook, stirring occasionally, until the cauliflower is purée-tender, about 20 to 25 minutes.

3. Strain the mixture reserving the cooking liquid. Transfer the solids to a food processor or blender and purée until smooth, at least one minute, adding a tablespoon or two of the reserved cooking liquid if necessary. (Alternatively, return the solids to the pan and purée them with an immersion blender.) Let the motor run for a minute or two, scraping down the sides several times until you have a fine purée. Add the butter and crème fraîche and season with a bit more salt if necessary, white pepper (optional) and another pinch of sugar (optional). Save the remaining cooking liquid for the soup (recipe below).

Note: You can prepare the purée several hours ahead of time and reheat it (or keep it warm for a shorter time), stirring occasionally, in a double boiler.

Cauliflower Soup with Many Garnishes
Serves 4

Schneider’s Notes: This soup lends itself to an endless number of garnishes such as crisp slivered or finely diced pancetta; diced olive oil-fried bread; a dusting of fennel pollen; crispy shallots; snipped fresh chives, chervil or flat-leafed parsley; a drizzle of roasted hazelnut oil. White truffle oil, used sparingly, adds an astonishing flavor note.

1. Place cauliflower and apple purée in a medium saucepan, whisk in an equal amount of the reserved cooking liquid or chicken broth (Note: I made the soup one day with chicken stock and another with the reserved cooking liquid. Both ways are good, but I prefer the reserved cooking liquid.), and stir in a little cream. Bring to a simmer over moderate heat and adjust the seasoning. Add any of the garnishes mentioned above to each serving.

cauliflower and apple soup

Lentil Soup + Mini Loaves = Complete Goodness

Lentil soup and homemade bread

I’ve blogged about this soup once before, but when I did, it was summer, and I doubt I inspired any of you to run off and buy lentils. But this is a soup I really want you all to make, and I’m hoping with the holidays in the past, a winter chill finally in the air, and the spirit of detox ever present, you’ll feel more inspired.

It’s a good one. I promise. For me, it’s the bite of the sherry vinegar that makes this soup, but the virtues of it are truly countless: It is completely vegetarian, vegan in fact. It cooks in one hour and takes only as long to prepare as it does to chop up some carrots, celery and onions. No vegetables are sautéed; no stock is simmered. It costs next to nothing to make and couldn’t be more healthy — lentils are high in fiber, protein, vitamins and minerals, and one cup of cooked lentils contains just 230 calories. This soup is complete goodness.

Have I sold you? I hope so. Lentil soup, homemade bread, I can’t think of a better way to kick off the New Year.

lentil soup

lentil soup ingredients

lentil soup, uncooked

dough, rising

mini loaves baked in ramekins

Lentil Soup

Yield=3 quarts or 8 generous servings

1 1/4 cups French green lentils (If you can’t find French — I couldn’t — regular lentils work just as well)
1 8oz. can + 1/2 can of tomato sauce (12 oz total, about a scant 1 1/2 cups)*
2 large onions, chopped
2 cloves garlic, minced
1 bay leaf
½ cup red wine vinegar, balsamic vinegar or sherry vinegar**
½ cup extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon fresh thyme leaves, chopped
3 carrots, peeled and diced (about a heaping cup)
3 celery stalks, diced (about a cup)
crushed red pepper flakes to taste

*I like Pomi brand for tomato sauce, but if you can’t find Pomi, Hunt’s is also good. Don’t buy a tomato sauce that has any sort of flavorings — not even a basil leaf.

** Don’t use a fancy bottle of vinegar here — for one, it’s unnecessary, and two, it might create a vinegar taste that is overpowering. Also, you might want to start with 1/4 cup on vinegar or 1/4 cup + 2 tablespoons of vinegar, and then add more to taste. Some people have found the 1/2 cup of vinegar to be too overpowering.

1. Throw all ingredients together in a pot. Add 1½ qts. plus one cup of water (seven cups total) and bring to a boil. Skim off any scum that rises to the surface. Simmer for one hour uncovered. Stir and serve with crusty bread.

Note: On day two, much of the liquid will have been absorbed buy the lentils and veggies. Just add a little more water to the pot as you reheat and adjust the seasoning as necessary — a pinch more salt usually does the trick.

Mini Loaves

I’m afraid I’m going to have to report back on this bread recipe. These mini loaves were delectable and sort of a happy accident, a combination of recipes that yielded a very wet dough, one that needed the support of ramekins during the baking process. I don’t have a precise recipe at the moment, but just know that any simple bread recipe — this one contained just water, yeast, flour, sugar and salt — will likely bake off nicely in ramekins.

mini loaves

Lentil soup and homemade bread

Glogg + Parmesan-Rosemary Crackers = New Year’s Eve in the Making

rosemary and parmigiano crackers, stacked

My stepfather has a few tricks up his sleeve, two of which he breaks out every Christmas: cornbread stuffing and glogg. His stuffing deserves a separate post — it steals the show every year — but I imagine many of you are a little stuffinged out at the moment. Am I right?

Good, let’s focus on the glogg then. The word “glogg,” Scandinavian in origin, derives from a verb meaning “to glow” or “to warm,” which is just what this hot beverage is meant to do — warm you up, get you glowing. Coming from a land where the sun shines seldom in a long winter season, glogg is meant to work immediately, which is exactly what it does. In a sort of two-pronged attack, glogg enters the system: as vapors swirl off the hot liquid up into the nose making their way to the brain, the liquid itself — a mixture of red wine, port and brandy — pours through the blood stream. This is potent stuff. This is bone-warming, rosy-cheek inducing, party-starting stuff. It’s a beautiful thing.

In my family, it’s not Christmas without glogg. And this year, it won’t be New Year’s without glogg either. I need one more round before I start drafting my resolutions. Moreover, I need something to accompany these rosemary-parmesan crackers, my latest pre-dinner fix. I discovered these a few weeks ago when I needed to make something for a potluck hors d’oeuvres party. Never knowing what to bring to these sorts of events, I opened an old classic and soon found myself in a particularly enticing chapter: crackers.

Crackers. Why make homemade, you ask? Well, this isn’t the sort of cracker meant to be topped with cheese or pâté or any sort of party spread. This is both a cheese and a cracker in one entity meant to be enjoyed on its own. Topped with a teensy sprig of rosemary, these crackers, I worried, would be too pretty to eat. But that they were not. With both beer and wine drinkers alike, they were a hit. These salty discs beg to be washed down with a heartwarming libation, and in that sense become their own little party starters themselves. Hmmm, homemade crackers + glogg? This could be dangerous. Happy New Year everyone!

glogg and parmesan rosemary crackers

cracker dough and rosemary

rosemary and parmigiano crackers

glogg ingredients

House and Garden's Drink Guide

“Aunt Betsy’s Favorite” (Glogg)
Source: House and Garden’s Drink Guide
Serves: 6 to 8

Note: My stepfather has adjusted the original recipe over the years so feel free to adjust to your liking as well.

1 bottle dry red wine (use a bottle you like, one you would drink on its own)
2 cups Tawny or Ruby Port (Chip uses Ruby)
1 cup brandy
8 to 16 tsp. sugar*
peel of 2 oranges
13 cloves
4 cinnamon sticks

*Chip adds 16 teaspoons (which is 5 tablespoons + 1 teaspoon) but start with 8 (which is 2 tablespoons + 2 teaspoons) and add more to taste.

Combine all ingredients in a heavy saucepan and heat slowly without allowing the mixture to reach simmering point. Pour into punch glasses.

Parmesan-Rosemary Crackers
Source: Martha Stewart’s Hors D’Oeuvres Handbook, also available online here
Yield = 20 crackers

**Notes: Plan Ahead! The cracker dough should chill in the fridge ideally for 24 hours — my dough basically just chilled overnight, but the recipe suggests 24 hours. If you forget to make this ahead of time, try popping the dough in the freezer for two to three hours.
Also: Bake these the day you serve them. They don’t keep well.

3/4 cup all-purpose flour
1 teaspoon coarse salt
Pinch of white pepper (didn’t have, so didn’t use)
2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Parmigiano Reggiano cheese
5 tablespoons sour cream
1 large egg white, lightly beaten (optional — this is if you want to do the pretty rosemary garnish)

1. Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. (Note: I added the sour cream in 2 batches…not patient enough to do 1 T. at a time.) Process until dough comes together and is well combined.

2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. (Note: I chilled mine for about 18 hours. If you are pinched for time, try chilling the dough in the freezer for 2 to 3 hours.)

3. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. (Note: The rosemary garnish is optional – it’s purely for decorative purposes.) Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. (My crackers took 25 minutes.) Transfer to a rack to cool.

punch glasses

Butternut Squash and Crispy Sage Pizza, Five-Minutes-a-Day Style

butternut squash pizza with crispy sage

I have a pizza dough recipe I adore. I swore in fact I would never attempt another recipe. But then I saw this. Yes, the Hertzberg-Francois team has released another book: Artisan Pizza and Flatbread in Five Minutes a Day. I couldn’t resist. Oh wow, where to begin, where to begin?

Perhaps with Tuesday, when I made the book’s goat cheese and onion pizettes – so delicious! — a Balthazar recipe made with APin5 dough? Or with Wednesday’s pre-dinner snack, a bubbling flatbread topped with pear, gorgonzola, and arugula, a classic combination made even more delectable by a record-short prep time?

No, no. I need to begin with the above-pictured creation, a Chez Panisse Vegetables recipe made with five-minutes-a-day dough. Garlic oil, homemade ricotta, roasted butternut squash, fresh thyme and crispy sage, this pizza captures fall in every bite. Sure, preparing the toppings will take more than five minutes, but with homemade dough on hand, this recipe becomes nearly effortless.

Let’s just say it’s been a strong week in the kitchen thanks to this little genius of a recipe. I have much more to report about the book and the dough and the various recipes beyond flatbread and pizza — breadsticks and dips and bread bowls to name a few — but I’ll have to check back next week on those. I just wanted to give you all a head’s up: if you think you might enjoy making homemade pizza in a moment’s notice, this book is for you. It’s available for pre-order now.

Also, for more inspiration, advice and recipes, check out the Pizza in Five website.

butternut squash pizza with crispy sage

Butternut Squash from our Olin-Fox Farm CSA:
butternut squash, sage, and Parmigiano Reggiano

butternut squash, unbaked and baked

butternut squash pizza, unbaked and baked

Artisan Pizza in Five Minutes a Day, Master Recipe
Source: Artisan Pizza and Flatbread in Five Minutes a Day

Make the Dough

3 1/2 cups Lukewarm water
1 tablespoon yeast
1 1/2 tablespoons kosher salt
7 1/2 cups (2 lbs. 6 oz.) unbleached all purpose flour

1. Add yeast to the water in a 5-qt bowl or, preferably, in a lidded (not airtight) plastic food container or storage bucket. Don’t worry about getting the yeast to dissolve completely. Add the flour and salt and mix with a wooden spoon (or food processor or stand mixer) until incorporated.(Note: Recipe in book calls for adding salt and yeast to the water together, but I always get nervous adding salt to yeast. If you don’t share this fear, just mix the water, yeast and salt together in the same step.) You might need to use wet hands to get the last bit of flour to incorporate (I did not) if you’re not using a machine. Do not knead; it isn’t necessary. You’re finished when everything is uniformly moistened without dry patches. This step is done in a matter of minutes and yields dough that is loose enough to conform to its container.

2. Cover vessel with a non-airtight lid and allow dough to rise at room temperature until it begins to flatten on the top, about two hours, depending on the temperature of the room and the initial temperature of the water. Do not punch down the dough!

3. Refrigerate the dough overnight or for at least 3 hours. Once it’s refrigerated, the dough will collapse, and it will never rise again in the bucket — that’s normal for this dough. Store the dough in the refrigerator and use over the next 14 days.

On Baking Day

1. Prepare toppings in advance. See recipes below.

2. Thirty minutes before you’re ready to bake, preheat a baking stone at your oven’s highest temperature, placed in the bottom third of the oven. Note: I do not own a pizza stone and have discovered great results by simply baking the pizza on a parchment lined jelly roll pan. Do not use an insulated baking sheet — this will not yield as crispy a crust as traditional baking pan.

3. If you are using a baking stone, prepare a pizza peel with flour, cornmeal or parchment paper to prevent sticking. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1/2-pound (orange-size) piece of dough, using a serrated knife or kitchen shears. Hold the piece of dough in your hands and add a little more flour as needed so it wont stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter turn as you go to form a ball. Most of the dusting flour will fall off; it’s not intended to be incorporated onto the dough. The bottom of the dough may appear to be a collection of bunched ends, but it will flatten out and adhere once you roll it into a pizza or flatbread. The entire process should take no longer than 20 to 30 seconds.

4. Flatten the dough with your hands and a rolling pin on a work surface or directly onto the pizza peel (if using) to produce a 1/8-inch-thick round, dusting with flour to keep the dough from adhering to your work surface. The dough round should be about 12-inches across. Use a dough scraper to transfer the round to pizza peel or to a parchment paper-lined baking sheet.

5. Add your toppings (see recipe below if you wish.)

6. Slide pizza onto baking stone or place sheet pan in oven. Bake 8 to 10 minutes, turning half way if one side is browning faster than the other. Bake for as long as five minutes more if necessary.

Butternut Squash Pizza with Crispy Sage
Inspired by a recipe in Chez Panisse Vegetables
Yield = one 12-inch pizza

1 small butternut squash (about a pound, but you will likely have leftover squash)
olive oil
kosher salt
2 cloves garlic
fresh ricotta cheese
a few sprigs thyme, leaves removed
1/4 cup freshly grated Parmigiano Reggiano
10-15 sage leaves
canola oil for frying

Notes: Original recipe called for mozzarella and Gruyère cheeses as well as parsley and fresh squeezed lemon as final seasonings.

1. Preheat the oven to 400ºF. Remove the skin: Slice the top of the squash about 1/2-inch under the stem to create a flat edge. Repeat with the other end. Cut crosswise through the squash just above the bulb — cutting the squash into two pieces makes the peeling process easier. Note: I made only one pizza, so I only peeled the longer portion (the non bulb portion) of the butternut squash. Stand the squash (whichever piece you want to peel first) upright and, being careful not to slice off your fingers, run your knife down the sides of the squash removing the peel along the way. Repeat with bulb portion if desired. After peeling the bulb portion, cut it in half, scoop out seeds and discard. Cut the peeled squash crosswise into 1/4-inch thick slices. I used a mandoline, which saves time and creates uniform pieces, but using a knife works just fine, too.

2. Place the slices of squash on a baking sheet, drizzle with olive oil, season with kosher salt to taste, toss to coat, redistribute onto sheet in one layer and place in the oven for about 20 minutes, or until fork tender.

3. Meanwhile, peel and finely chop the garlic and add it to about 1/4 cup of olive oil. After rolling out a pizza round and placing it on a prepared baking sheet (see recipe above), brush dough with the garlic olive oil. (I spooned some of the oil into the center of the dough and then, using the back of my spoon, spread it over the dough to coat evenly.) Spread a thin layer of fresh ricotta over the garlic oil. Sprinkle with fresh thyme to taste. Top with baked squash slices. Top with grated Parmigiano. Bake for 8 to 10 minutes.

4. Meanwhile, fry the sage. The book recipe does not give detailed instructions for this step, and after a few burnt batches of leaves, I turned to the internet for some advice. The sage leaves should take no longer than 5 seconds in hot oil to crisp up. I didn’t use a thermometer or a deep fryer, so it was a trial and error process, but I found that frying the leaves one at a time in a small sauté pan filled with a layer of canola oil worked well ultimately. I had to take the pan off the heat every so often, but once I got the hang of it, it was a simple process and well worth the effort — the crispy sage adds a really nice flavor.

5. Remove the pizza from the oven and top with the crispy sage. Yum!

Eggplant Involtini

cooked involtini

On the fussiness scale, this recipe is up there. I hate to start on such a negative note, especially when these little ricotta-stuffed rolls turned out to be so stinking good, but I’ve become really lazy in the kitchen. When I see recipes that call for salting and draining and blotting dry, or for deep frying, or for assembling little parcels — as adorable as they may be — I tend to shy away.

But I’ve had this recipe bookmarked since last Christmas when I first opened Tartine Bread. And with eggplant season peaking and with my homemade tomato sauce and ricotta cheese obsession persisting, the timing seemed right. And right it was. Oh boy. Somehow the flavors of lemon and thyme in the ricotta cheese pervade the eggplant shells, all of which meld together with the fresh tomato and cream sauce base, a perfect combination in this early fall dish.

Seriously, please don’t let the opening of this post deter you from this recipe. Try to remember that I’m lazy, you’re not. I have to admit, too, that the dish came together much faster than I had anticipated. And while I begrudgingly trudged through each step of the recipe, I ultimately found myself enjoying the stuffing and the rolling and the assembling of the eggplant packages. I know you will, too.

Oh, one last thought. Are you thinking about baking this weekend? Perhaps with plums? If so, I recommend you take a look at these posts, one from The Garden of Eden and the other from House to Haus. I made the zwetschgentorte today actually — delicious! — and I can’t stop thinking about Darcy’s Plum crumble. Hoping to get around to it this weekend as well. Yum yum yum yum yum.

cooked involtini

lemon & thyme

fried eggplant

assembled involtini in dishes

involtini, rolled

Involtini

Adapted from Tartine Bread
Serves 2

Notes:
• I made a half recipe.
• The book offers a recipe for tomato sauce, which I’m sure is delicious, but I have been hooked on this one since discovering it.
• I used these fabulous mini gratin dishes, but feel free to use a standard sized baking dish.

Involtini

1 eggplant
kosher salt
olive oil for frying (I used canola oil)
tomato sauce, this is the one I adore, but feel free to use your favorite store-bought
heavy cream
freshly grated Asiago cheese or Parmigiano Reggiano (I used parm)

Stuffing

bread crumbs, about 1/2 cup, made from about 3 slices day-old bread*
1 cup whole milk ricotta, homemade is easy and delicious
grated zest of 1 lemon
juice of 1/2 lemon
1 tsp. fresh thyme leaves, minced
1/4 tsp. kosher salt

1. Trim the stem end of each eggplant. Using a mandoline, cut the eggplant lenthwise into 1/4-inch thick slices. You should have about 12 slices. Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 1 hour. (I was impatient and only let them drain for about a half hour… worked out just fine.) Press the moisture from the eggplant and blot them dry with paper towels. Pour olive (or canola) oil to a depth of 1 inch in a deep, heavy saucepan or large skillet (I used a cast iron pan) and heat to 360ºF on a deep-frying thermometer. (I did not use a thermometer — just watched the oil and tested when I thought it was ready.) Place 3 to 4 eggplant slices in the hot oil and cook until the slices take on some color, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices.

2. Meanwhile, make the stuffing. In a bowl, stir together the bread crumbs, ricotta, lemon zest, juice, thyme and salt.

3. Preheat the oven to 425ºF. Spoon tomato sauce into a medium-sized baking dish (or individual gratin dishes) till bottom of dish is covered in a thin layer. Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Spoon a tablespoon of cream (or less) over each roll to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the Asiago (or parm) before serving.

* After burning a batch of homemade bread crumbs, I decided to go with Panko. If you want to make homemade, do something like this:

Homemade Bread Crumbs

3 slices day-old bread*, each 1-inch thick, torn into 1 1/2-inch chunks
2 T. olive oil
kosher salt
1/2 tsp. herbes de provence** (optional)

1. Preheat the oven to 400ºF. In a bowl, toss the torn bread with the olive oil and a pinch of salt. Add the herbes if using. Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through baking, redistribute the croutons if they are coloring unevenly. Once cooled, place croutons in a ziplock bag and using a rolling pin or your hands, crumble them more finely.

involtini, one down

Addictive Kale Caesar Salad with Brioche Croutons

kale caesar salad with brioche croutons

I have a question for all of you mortar and pestle users out there: Do you find us knife-wielding, blender-pulsing, whisk-twirling folk offensive? You probably do. I suspect Tartine’s Chad Robertson would not approve of my adaptation of his caesar dressing recipe. I used a knife first, and then a whisk. I’m not going to lie. I didn’t even reach for the mortar and pestle.

I suppose I shouldn’t be so skeptical of a technique before trying it, but the idea of using a pestle to work olive oil into a stable emulsion scared me. I’m just not that hard core. And as I read the recipe over and over again, I couldn’t help but think about who I was dealing with — did you know that Robertson doesn’t even own a toaster? It’s true. He and his wife, Liz Prueitt, toast their bread in a black steel omelet pan instead. That’s hard core. I’m just not there. I reached for an old standby: Whisk. He did not fail me. This dressing, made without mayonnaise or cheese, is lemony and lighter than most caesar dressings and is a wonderful complement to kale, an unsuspecting substitute in a classic dish.

I find this salad addictive. I’ve always loved kale wilted in soups or sautéed with garlic and tossed into pastas. And I love it in the form of chips. But I never imagined enjoying it raw until I dined at True Food Kitchen, where they serve a Tuscan kale salad made with bread crumbs, grated Pecorino and crushed red pepper flakes. It’s a delicious combination. Since discovering Robertson’s kale caesar last week, I’ve made it twice more, and I suspect it will be a mainstay on the dinner table this fall and winter. I’m already looking forward to it.

Kale from our Olin-Fox Farm CSA:
caesar dressing ingredients

kale caesar salad with brioche croutons

I finally got around to making the brioche recipe in Artisan Bread in Five Minutes a Day. It is delicious. I made several loaves of bread as well as a batch of the Sticky Pecan Caramel Rolls with the dough, and will report back on that shortly. I also used leftover brioche to make the croutons, which were delicious, but an unnecessary treat — any good bakery-style bread will suffice for these croutons.

homemade brioche

The Tartine Bread crouton recipe calls for an optional pinch of herbes de provence, which added a surprisingly nice flavor to the croutons.

brioche croutons, unbaked

brioche croutons, baked

Kale Caesar Salad
Adapted from Tartine Bread
Serves: 4 to 6

Note: The measurements below are those that are given in the book. Obviously, adjust quantities as needed. I tossed enough kale for two people with dressing to taste. I also added the croutons and Parmigiano Reggiano to taste.

2 lbs. black, Tuscan or dinosaur kale, center stems removed, and torn
croutons (recipe below)
2/3 cup grated Parmigiano Reggiano
Caesar dressing (recipe below)

In a large bowl, combine the kale and croutons. Pour the dressing to taste over top and toss to coat. Add the Parmesan, toss again, and serve.

Caesar Dressing

Note: I made a half-batch of this recipe. I did not use a mortar and pestle, but if you are an adept m&p user, feel free. Also, if you have a caesar dressing that you love, feel free to substitute that in. In essence, this recipe is no more than a traditional caesar salad with kale swapped in for romaine. That said, I do really like this dressing — made without mayonnaise or cheese, it’s lemony and lighter than most caesar dressings I’ve come across.

2 lemons or 1/4 cup white balsamic vinegar*
3 cloves garlic
6 olive oil-packed anchovy fillets
1 large egg yolk
kosher salt
2 cups olive oil

*Update: I have been making this dressing a lot — all winter and spring in fact — and I actually prefer making it with white balsamic vinegar than with lemon juice. It is so easy and delicious. This is what I do: Finely mince 3 cloves garlic with 3 anchovy fillets — I add a pinch of salt while I’m mincing and drag my knife across the mash to help make a paste. Whisk in the egg yolk and the 1/4 cup white balsamic. Slowly drizzle in olive oil, whisking constantly until a thick dressing forms. I never measure the olive oil, so I can’t say exactly how much, but it’s probably about a cup or less.

1. To make the dressing, grate the zest from 1 lemon. Cut both lemons in half. Place the garlic, anchovies and lemon zest in a mortar and pound with a pestle to make a thick paste. (Alternatively, mince the garlic, anchovies and zest together on a cutting board. Add a pinch of salt, and mince further. Every so often, using the side of your knife, drag the mixture against the cutting board to create a paste. Transfer to a bowl.)

2. Add the egg yolk, a pinch of salt, and a squeeze of lemon juice and stir thoroughly to combine. Continuing to stir, begin adding the oil drop by drop. (Note: If you’re not using a m&p, whisk in the oil drop by drop.) The mixture should look smooth and creamy, a sign that you are building a stable emulsion. Continuing to stir (or whisk), begin adding the oil in a slow steady stream. The dressing should thicken. Periodically, stop pouring in the oil and add a squeeze of lemon. Taste the dressing and add more salt and lemon juice to taste. Add water, a small spoonful at a time, stirring to thin dressing to the consistency of heavy cream.

Croutons

3 slices day-old bread*, each 1-inch thick, torn into 1 1/2-inch chunks
2 T. olive oil
kosher salt
1/2 tsp. herbes de provence** (optional)

1. Preheat the oven to 400ºF. In a bowl, toss the torn bread with the olive oil and a pinch of salt. Add the herbes if using. Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through baking, redistribute the croutons if they are coloring unevenly.

Notes:
* I used day-old brioche (recipe from Artisan Bread in Five Minutes a Day, which I have yet to post), which was totally delicious but also unnecessary — any good (non-enriched) bread will do.
** This is normally an ingredient I would just as soon leave out, but I was surprised at what a nice subtle flavor the herbes added. I did not add 1/2 tsp. — a pinch was enough.

kale caesar salad with brioche croutons

Lunch: Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

Roasted Grapes with Fresh Ricotta on Grilled Bread

Oh, hello there. Sorry to do this again while you’re all busy working, but I feel compelled to share another lunch with you: roasted grapes with thyme over grilled bread and fresh ricotta…yum. I promise to only do this when I really mean it. This recipe comes from this month’s Real Simple magazine, and fittingly, it couldn’t be more simple or delicious.

I first made this over the weekend as a side dish, omitting the bread, just spooning the warm, thyme-infused grapes over a dollop of homemade ricotta. It was delectable. Why omit the bread, you ask? Well, because the main dish was pear and bacon panini, and serving grilled bread aside panini seemed like overkill. BTW, the pear and bacon sandwiches (another September RS recipe) were fabulous — hoping to report back on those soon.

What I love about this recipe is its versatility. It’s delicious with or without bread. It could be served with any number of cheeses. It could be served at a casual lunch as an open-faced sandwich or at a fancy dinner party as a beautiful hors d’oeuvres.

And what I can’t stop dreaming about doing is this: making an all-white pizza (perhaps with homemade ricotta, Parmigiano Reggiano, and mozzarella) and, as soon as the pie emerges from the oven, topping it with these just-bursting, sweet-salty grapes. I’ll let you know when that day arrives.

Roasted Grapes with Thmye, Fresh Ricotta & Grilled Bread
Adapted from Real Simple Magazine September 2011 (Sorry, can’t find a direct link.)
Yield = However much you would like

Note: I actually don’t even have the recipe in front of me! My aunt ran off to Alexandria with it, and I am writing this from memory. The recipe is not complicated at all, but if you want the real deal, pick up the September 2011 Real Simple.

grapes
olive oil
kosher salt
fresh thyme sprigs

good rustic bread, sliced into 1/2-inch thick pieces
olive oil

fresh ricotta, preferably homemade (recipe below)

1. Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst. I prefer the shorter roasting time — it’s nice when some of the grapes remain in tact.

2. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.

3. Assemble the open-faced sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs. (While the thyme sprigs look pretty, it’s a little impractical to serve the sandwiches with the sprigs…they don’t taste so yummy.)

Homemade Ricotta
Source: The Barefoot Contessa via Goop
Serves: Makes about 2 cups

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

1. Set a large sieve over a deep bowl. Dampen (I don’t dampen — I just line my sieve with cheesecloth) 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

2. Pour the milk and cream into a stainless steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

3. Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days. Note: You can use the whey to make bread and other things — don’t chuck it.

Roasted Grapes aside Fresh Ricotta and Grilled Bread

Grapes tossed with thyme, olive oil and salt:
Grapes tossed with Thyme, Salt and Olive Oil

Grapes just removed from the oven:
Roasted Grapes with Thyme, Salt and Olive Oil

Lunch: Tomatoes, Ricotta, Grilled Bread

Tomato Salad with Homemade Ricotta and Grilled Bread

Oh, hi there. Just a quick little post here. I couldn’t resist sharing my lunch with all of you. I’m not going to lie, I’m pretty happy with it. And it took all of about 5 minutes to throw together. Of course, I did have some wonderful leftovers on hand: homemade ricotta (a little obsessed with this right now) and a loaf of Artisan Bread in Five Minutes a Day… I had forgotten about this recipe. Yum.

Anyway, hope you’re all having a good week!

Tomato Salad with Fresh Ricotta and Grilled Bread
Serves 1

A couple of tomatoes
extra-virgin olive oil
balsamic vinegar
kosher salt
fresh basil
homemade ricotta (recipe below)
a loaf of bread suitable for grilling

1. Cut tomatoes into nice chunks and place in a bowl. Season with salt. Drizzle with olive oil and balsamic. Toss with fresh basil. Place in a bowl with a nice dollop of fresh ricotta on the side.

2. Heat a grill or grill pan. Brush with olive oil. Grill bread until nice and toasted. Serve along side your salad and cheese.

Homemade Ricotta
Source: The Barefoot Contessa via Goop
Serves: Makes about 2 cups

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

1. Set a large sieve over a deep bowl. Dampen (I don’t dampen — I just line my sieve with cheesecloth) 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

2. Pour the milk and cream into a stainless steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

3. Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days. Note: You can use the whey to make bread and other things — don’t chuck it.