I had some yuzu juice that I had to use up and I thought it would go well with beets so I made infused red beets and marinated chioggia (candy stripe) beets with yuzu, honey, and ginger. This flavor goes pretty well with melon sweet basil and pistachios. You can add any greens that you have to go with it. I made a Chinese Mustard deviled eggs to go with it. I didn’t add that recipe because I only added Chinese Mustard to the egg yolks and nothing else. The egg whites were seasoned with furikake and the yolk part was deviled with togarashi seasoning.
Ingredients for around 4 servings
1 lb red beets – peeled and cut in slices
1 chioggia beet – peeled and thinly sliced across the beet
1/4 teaspoon + pinch ground white pepper separated
1/2 teaspoon + 1/4 teaspoon Red Boat Salt separated
1/2 a small sweet melon of any sort. Make melon balls
1/4 cup torn basil
2 oz salted roasted pistachios – lightly crushed
Directions
Preheat oven to 400 degrees F
Mix together the marinate for the chioggia (candy stripe) beets. In a small bowl mix together the 3 Tablespoons yuzu juice, 2 Tablespoons rice wine vinegar, 1 Tablespoon honey, 1/4 teaspoon ground ginger, 1/4 teaspoon Red Boat salt, and a pinch of white pepper. Mix well and add this and the thinly sliced chioggia beets to a quart size ziplock bag to marinate in the refrigerator.
Place red beet slices in a mostly single layer in a pan or baking dish.
In a bowl mix together the remaining yuzu juice, honey, vinegar, ginger, pepper, and salt. Pour this over the beets and cover the pan or dish. Place this in the oven on a middle rack till beets are tender (around an hour). You can serve the beets either warm or chilled with the marinated beets, melon balls, basil and pistachios. Add a few greens if you like.
SERVE.
Yuzu Honey Ginger Beets with Melon, Sweet Basil, and Pistachios
I went to H Mart Korean/American Supermarket and got some interesting garlic stems….I’ve heard of garlic stems but didn’t buy them till today.
I washed a piece off to see what it is like.
Raw – it’s much more tender and sweet than I thought it would be. It does taste like sweet roasted garlic too! I thought it would go well with bok choy in an Asian type of sauce.
I was SMART….I like cooking the bok choy healthy style instead of fried because it comes out good blanched in water seasoned with a little sesame oil. I figured that I can blanch the garlic stems first in the same water to give the water a little garlic taste.
Then I made the sauce and it came to me that chestnuts would be delicious with these flavors and that is how this dish came to be. Serving size is difficult to judge because I don’t know if you want this as a meal or with lots of rice or as a side dish. I think this will make between 4 – 6 servings depending on portion.
Ingredients for around 4 servings
1 lb bok choy – cut in half long ways
1 lb garlic stems – trim off any dried end and cut in edible lengths ( around 1 1/2 inches)
2 teaspoons sesame oil
2-3 Tablespoons gochujang – preferably purchased from an Asian Market (it will taste better….also the different brands taste different) (I buy the one from Korea that comes in tubes and use a whole tube)
1 Tablespoon honey
1 teaspoon soy sauce
1 1/2 teaspoon rice wine vinegar
7 oz roasted chestnuts – slightly crushed
2 Tablespoons chives for garnishing
1 Tablespoon toasted sesame seeds for garnishing
Directions
In a small mixing bowl add the gochujang, honey, soy sauce, rice wine vinegar and chestnuts.
Fill a sauce pot around halfway high with water and the sesame oil to boil. add the garlic stems. Boil them around 2 minutes but no more than 3 minutes. Remove after cooked and drain. In the same boiling water add the bok choy bulb end into the water. Let the bulbs boil around three minutes then stir the tops in the water for only a second or two to wilt. When cooked drain. Mix in the gochijang sauce and top with chives and sesame seeds. Serve.
I was reading recipes and I wanted to do something great with cauliflower. Jean-Georges Vongerichten, Gordon Ramsey, and another chef George Blanc do cauliflower with caper raisin sauce (so that must be the thing that makes cauliflower sing?). The caper sauces differ slightly and one chef pickles the cauliflower and the other chef frys the cauliflower (I haven’t found chef Blanc’s recipe yet). I had three kinds of cauliflower so I thought that I should do three different cauliflowers. I roasted around a third of the cauliflower, pickled about a third of the cauliflower and pureed a round a third of the cauliflower. I picked Jean Georges Vongerichten’s recipe for the Caper Raisin Sauce because it sounded tastier to me.
Ingredients for around 12 servings
3 heads of cauliflower (I used one large white and a small purple and small green cauliflower) – break down to florets
3 cups apple cider vinegar
1/4 cup sugar
1 Tablespoon kosher salt
1/2 teaspoon hot pepper flakes
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon ground mustard
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon Old Bay Seasoning
around 3/4 of a cauliflower (for puree)
1 oz unsalted butter
1 cup milk
1/4 cup cream cheese
1/4 teaspoon ground white pepper
2 Tablespoon extra virgin olive oil
2 Tablespoons boiling water
2 pinches saffron
1 teaspoon smoked paprika
1 red onion thinly sliced
1/3 cup capers – drained
1/4 cup golden raisins
3/4 cup water
6 Tablespoons unsalted butter – room temperature
1 teaspoon sherry vinegar
Directions
Pickle around one third (or a little less) of the cauliflower. Combine the vinegar, sugar, salt, hot pepper flakes, granulated garlic, granulated onion, ground mustard, ground black pepper, ground coriander, and Old Bay Seasoning. Bring this mixture to a boil and then pour it over up to a third of the cauliflower florets. Let this sit out an hour. After an hour you can drain it. Either use it right away or refrigerate.
Make the cauliflower puree. I guess it doesn’t matter what color you use but I wouldn’t mix up the colors. I had a very large white cauliflower so I used maybe three quarters of the white cauliflower for the puree. Put the florets in a sauce pan with the butter and milk. Cook till soft on medium high. Then blend with the cream cheese and white pepper.Use when ready or refrigerate.
Make the saffron smoked paprika roasted cauliflower.
Set oven to 400 degrees F.
Combine the olive oil, boiling water, saffron, and smoked paprika.
Spread out the cauliflower florets and red onion slices and pour the saffron smoked paprika mixtures evenly over the florets and onions. Place pan on a middle rack in the oven and cook till cooked threw and slightly charred. (this took 20 minutes in my oven…yours may differ)
Make Jean-Goerges Vongerichten’s Caper Raisin Sauce
Put the drained capers, raisins, water in a sauce pot and simmer for around 15 minutes. blend and slowly add the butter one tablespoon at a time while blending. Add the sherry.
Here is DELICIOUS Sazon Spiced Acorn Squash with Cilantro Chimichurri. You can buy Sazon (General Spanish and or Mexican Seasoning Salt) but here we mix our own because we already have the spices. These flavors annatto, garlic, cumin, and coriander are delicious on acorn squash and the cilantro chimichurri just elevates it even more. Acorn squash do differ greatly in size. The one squash I used was large for an acorn squash. For me it makes 4 smaller side servings.
Ingredients for around 4 side servings
1 large acorn squash – washed well, cut in half (stem to tip) seeds and seed membranes removed and then cut into one inch slices
1/2 teaspoon mild chili powder
1/2 teaspoon ground annatto
1/2 teaspoon granulated garlic
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt
2 Tablespoons canola oil
1 Tablespoon apple cider vinegar
2 1/2 oz cilantro leaves and fine stems – chopped
1 Tablespoon dried oregano
5 garlic cloves – ground to paste
1 small-medium onion (around 6 oz) chopped
2 small hot peppers – chopped (I used chili de arbols)
2 Tablespoons extra virgin olive oil
4 Tablespoons red wine vinegar
1 teaspoon ground black pepper
1 teaspoon sea salt
optional – 2oz roasted salted pepitas (pumpkin seeds) for finishing
optional pickled red onions for serving
Directions
Set oven to 475 F. Line a sheet pan with parchment paper
In a small mixing bowl combine the chili powder, annatto, granulated garlic, cumin, coriander, black pepper, salt, canola oil, and apple cider vinegar. Set squash slices in a single layer on parchment lined baking sheet. Paint the contents of the small bowl on the squash on both sides. Use up the whole mixture. Put the squash pan on an upper middle rack for 15 minutes. Flip the squash pieces over and cook another 15 minutes or until squash looks slightly charred.
While the squash is cooking make the cilantro chimichurri.
Blend together the cilantro, oregano, garlic, onion, hot peppers, oil, vinegar, salt and pepper.
SERVE squash with the chimichurri. Add optional roasted salted pepitas and pickled red onions if desired.
Sazon Spiced Acorn Squash with Cilantro Chimichurri
This is an outstanding recipe that I found in the internet by chef Ivan Tisdall-Downs for Broccoli Stalk with Confit Egg and Blue Cheese Recipe. This recipe has a lot of steps to it but nothing is too hard to do. I did change only a few things but maybe not enough to take any credit for this recipe. I wanted my broccoli cooked instead of raw so that was one change. I thought the broccoli puree needed chives so I added that. Instead of making blue cheese dressing I just added blue cheese because the creamy extra rich broccoli puree was enough richness for me. I also didn’t have kale so I substituted cabbage and crisped it up in the microwave but I do have to admit that when you use kale like YOU SHOULD that the kale crisp will turn out tastier than my microwaved crisp cabbage. Still even with the slight changes I made this is an exceptional recipe that taste FORKING AMAZING. I do note that this recipe is A LOT OF WORK for only 4 servings…..You make this recipe when you want to make something very special. This recipe is in metric. One thing that isn’t very clear when you read the recipe is how much broccoli to use. I used two very large heads of broccoli for the whole recipe.
Ingredients for 4 servings
4 egg yolks – confit eggs
250ml neutral oil – confit eggs
500g onions – finely sliced – onion jam
75g demerara sugar – onion jam
75ml cider vinegar – onion jam
50ml water – onion jam
1 dash vegetable oil – onion jam
285g broccoli washed and fine chopped – broccoli puree
200ml heavy cream – broccoli puree
100ml whole milk – broccoli puree
77g unsalted butter – broccoli puree
1g baking soda – broccoli puree
1 pinch sea salt – broccoli puree
2 Tablespoons chives – fine chopped – broccoli puree
115g blue cheese crumbled
1 bunch of kale (I used a small head of cabbage that I microwaved the leaves crisp but I do note that crispy kale chips would indeed be better)
1 Tbsp neutral oil – kale chips
1Tbsp sugar – kale chips
1 Tbsp salt – kale chips
180g flour (this batter recipe made maybe twice as much as I needed) tempura radish
1 Tablespoon baking powder – tempura radish
250ml ice water – tempura radish
1 pinch sea salt – tempura radish
12 radishes – tempura radish
neutral oil for frying – tempura radish
2 broccoli stalks only – broccoli stalks
1 teaspoon honey – broccoli stalks
10ml apple cider vinegar – broccoli stalks
1 knob butter – broccoli stalks
sea salt to taste – broccoli stalks
remaining broccoli cut in manageable pieces for eating
Directions
Make the confit eggs. Set sous vide to 63C and carefully add yolks to a small dish and cover the yolks with oil for around an hour. If you don’t have a sous vide you will slightly over cook the eggs in the oven. Confit eggs on the oven should be done at around 150 degrees F for around 30 minutes…Good LucK.
Make the onion jam. Put a sauce pan on medium heat. Add oil and when it’s hot add the onions and cook till soft and golden. Add sugar and cook till sugar turns to caramel and then deglaze with the vinegar. Add water and cook till jam consistency.
Make broccoli puree. Melt butter in the pan and add the milk and cream. Take off heat and add the baking soda. This mixture with the broccoli gets blended till as smooth as possible. Add chives and blend some more. Add seasoning to taste.
Set your oven to 400 degrees F or 200C. Make the kale chips. Spread leaves on baking sheet and drizzle with oil. Set another tray on the top of the kale and cook it for 5 minutes. Then season with the salt and sugar. (I note that I didn’t do this step and just microwaved cabbage leaves in a lightly non stick sprayed microwavable safe bowl for 5 minutes on one side. Blotted leaves dry and turned them over and around another 5 minutes and they were crispy…They do burn easy and I did accidentally burn some)
Peel the broccoli stalks. Slice in half long ways and boil for 8 minutes (I added sea salt and cut in chunks) Then shook in ice water.
Either set up a fryer with oil to 180C or a pot on the stove with neutral oil for frying at around medium heat. Make batter. Flour, pinch salt and ice water till smooth. Batter up those radishes and fry till golden. Drain on cooling rack…Or pan lined with paper towels. Season with salt.
Get a sauce pan with a knob of butter and cook till butter turns brown on medium high heat. Add the broccoli stalks and cook till caramelized. Add the honey cook around 2 minutes and deglaze with vinegar.
While you are doing the broccoli stalks blanch broccoli crown tops in salted water till tender crisp (around 3 minutes and then shock in ice water. Season with salt and pepper.
Put this all together and sprinkle with blue cheese.
Broccoli Three Ways with Confit Egg, Onion Jam, Blue Cheese, Crispy Cabbage and Tempura Radish
When I served this with dinner mine looked more like this.
This REALLY IS a FORKING AWSOME RECIPE!
A SPECIAL THANKS!!!!!!! To Chef Ivan Tisdall-Downs for his FORKING AMAZING Recipe so I could make this.
I came across chef Josh Egglton’s recipe for Charred white and green asparagus with pickled egg and pesto when I was searching for another really great asparagus recipe. I never heard of a brined and pickled egg yolk before so I had to try this recipe. I already had hazelnut pesto that I made recently that I had to use so I didn’t make chef Egglton’s for the pesto. I pretty much followed the brined and pickled egg recipe because I didn’t know how to do that. The only minor difference was that I didn’t have a teaspoon of pickling spice so I used a pinch of each of the ingredients that picking spice is made of (mustard seed, allspice, coriander seeds, red pepper flakes, ginger, bay, cinnamon and clove). I’m sure mine might taste slightly different but it still came out amazing. I did have one issue with the pickled yolk. The recipe is written that you are suppose to brine the eggs for 30 minutes and then pickle them for 30 minutes for runny and longer (it does say how long..) for less runny. I do note that I wanted less runny so I pickled for 45 minutes. Mine came out with a jammy surface but very delicate (they broke very easy) and were runny but very delicious. I will try them again but next time I might try an hour of pickling and see what happens.
Ingredients for around 4 servings
4 eggs (just the yolks)
4 cups water
3 1/2 oz sea salt
8 oz sugar
10 2/3 oz white wine vinegar
1 teaspoon pickling spice (I did a pinch of mustard seeds, 4 allspice berries, coriander seeds, red pepper flakes, ginger, bay leaf, cinnamon, 2 cloves)
1 sprig rosemary
1 sprig fresh thyme
1 bay leaf
2 black peppercorns (I upped to 3)
28 oz asparagus (I did two bunches) – hard woody ends removed
1 large shallot – fine chopped
1 teaspoon olive oil
sea salt to taste
lemon juice to taste
heaping 1/4 cup pesto (mine was around a bunch parsley (just leaves), handful of toasted hazelnuts, a good amount of grated parmigiana, smallest amount of garlic (you can leave out) very small amounts of salt and pepper and just enough extra virgin olive oil to blend.
Directions
Make brine for egg yolks.
Combine the water with salt and 1 2/3 Tablespoons of sugar, rosemary, thyme, bayleaf and peppercorns in a pan. Heat till sugar is dissolved. Cover and leave pan to the side to cool.
Make the pickling liquid.
White wine vinegar, remaining sugar, and pickling spice go in a pan. Stir some. You heat it till the sugar is dissolved. Leave to cool. Strain and then set to the side.
As soon as the brine is cool. Separate the eggs and carefully place the egg yolks in the brine for 30 minutes. After 30 minutes the egg yolks get placed in the pickling liquid for another 30 minutes or longer for harder.
Make the asparagus tartare. Take two asparagus and slice extra thin and mix with the finely chopped shallots. Season lightly with some sea salt.
Boil the asparagus for a minute. Then shock them with ice water. Dry them off.
Griddle, fry or grill the asparagus till you get them charred.
Dress the asparagus with lemon and oil and very lightly with sea salt and pepper.
Serve them with the brined/pickled eggs and the pesto.
Charred Asparagus with Pickled Egg Yolk and Hazelnut Pesto
A special THANKS! to chef Eggleton for his Amazing recipe!
I got a beautiful leek from Singh Meadows so I had to do something special with it. Today I roasted the leek. I thought a little sprinkle of corn and zhoug would go well with the leek ( zhoug is a Yemenite spicy cilantro sauce that is hand chopped and not blended) and instead of something like tahini that is a classic with zhoug I thought the cashew butter would be similar but also tasty. Today I used Micheal Solomonov’s recipe for zhoug. I ate at his restaurant Zahav and it was one of the best meals that I have had in my life. This recipe make far more zhoug than you need……but if you think you like zhoug than it is worth making…..I used some zhoug last week on grilled eggplant with date syrup that was very good. You can quarter that amount of zhoug and you still will have more zhoug than you need for this recipe.
Ingredients for two servings (plus extra zhoug)
1 cup parley leaves – hand chopped – fine chopped – zhoug
1 cup cilantro (fine stems ok to use) – hand chopped – fine chopped – zhoug
2 Tablespoons lemon juice – zhoug
1 Tablespoon cardamon – ground – zhoug
1 Tablespoon sea salt – zhoug
20 serrano peppers – chopped – zhoug
4 garlic cloves – fine chopped – zhoug
1 cup canola oil – zhoug
1 leek (mine was a large leek) – cleaned cut in half long ways
1/4 cup extra virgin olive oil
sea salt to taste
ground black pepper to taste
1/4 cup (or more) cooked corn
2 Tablespoons cashew butter
Directions
Set oven to 400 degrees F.
Oil a baking sheet with a little olive oil or non stick spray.
Oil the leeks all over with the olive oil. The leeks go cut side up on the baking sheet. They roast for 20 minutes. After 20 minutes shut the oven off but leave the leeks in for another 10 minutes. (throw the corn in the oven to warm up.)
During this time you can make the zhoug.
Make the zhoug. In a large bowl combine the parsley, cilantro, lemon juice, cardamon, salt, peppers, garlic and oil. Set to the side or refrigerate.
Take the leeks out and dress them with the corn zhoug and cashew butter.
Roasted Leeks with Corn, Zhoug and Cashew Butter
Enjoy!
A special THANKS!!! to Micheal Solomonov for his amazing zhoug recipe.
Harissa that you buy in a jar or tube will never taste as good as harissa that you make. There are many different styles of harissa just like there are different styles of salsa. I make really good harissa so today I thought that apricot harissa would be great on roasted carrots and it is. I made the harissa first before I made the carrots. I made way more harissa than I used but can use it later on something else. You will have maybe double the amount of harissa than you need for the recipe. Ingredients are for around 4 servings plus extra apricot harissa. I do note that the harissa will thicken as it chills.
Ingredients for around 4 servings
4 oz dried soft apricots – chopped (harissa)
1/2 teaspoon ground cumin (harissa)
1 teaspoon caraway seeds (harissa)
2 Tablespoons extra virgin olive oil (harissa)
3 garlic cloves – ground to paste (harissa)
1-2 hot red peppers – fine chopped (harissa)
1/2 lemon – just the fresh squeezed juice (harissa)
1 Tablespoon white vinegar (harissa)
1 Tablespoon tomato paste (harissa)
1/4 teaspoon ground black pepper (harissa)
1 lb carrots – peel if not organic – cut in any shape you like but cooking time will differ
4 Tablespoons apricot harissa (that you just made)
2 Tablespoons butter – melted
2 Tablespoon extra virgin olive oil
2 teaspoons cumin seeds
1/2 teaspoon salt
1/2 teaspoon Aleppo pepper
2 oz feta cheese – crumbled or cubed
1 oz pistachios – crushed
2 Tablespoons parley leaves – chopped
optional a sprinkle of Urfa Pepper for finishing
Directions
Make the apricot harissa. Blend together the apricots, cumin, caraway, 2 Tablespoons olive oil, garlic, hot peppers, lemon juice, vinegar, tomato paste and black pepper.
Set oven to 450 degrees F.
In a large bowl combine 4 Tablespoons of the apricot harissa, butter, 2 Tablespoons olive oil, cumin seeds, salt, and Aleppo pepper. Mix well and now toss the carrot in and mix well. This gets spread out on a baking sheet. Timing will differ because the size of your carrots will be different from mine. Your carrots will probably take between 15-30 minutes. My carrots were very large and I put mine in for 15 minutes and they were still a little hard so I then covered the pan after 15 minutes and mine needed another 15 minutes. Yours might need less unless you Got big old carrots like mine.
In a small bowl mix together the feta, pistachios and parsley.
Pull them out when the carrots are fork tender. Top them with the feta mixture. If you have Urfa Pepper top them with a little bit of that too.
Roasted Carrots with Apricot Harissa Feta Cheese and Pistachios
The supermarket had an amazing sale on Asparagus and eggs so this is what I came up with. Frying the breaded eggs is very easy and quick to do. They are so tasty that you might want to make a few extra eggs.
Ingredients for around 4 servings
4 eggs
1 egg – lightly beaten
1 Tablespoon dijon
1/2 cup flour
1/2 cup panko
canola or vegetable oil to fry with
1 bunch asparagus (around one pound) woody ends removed
1/2 cup toasted hazelnuts – lightly crushed
1 lemon just the zest
1 teaspoon fresh thyme
2 Tablespoons sherry vinegar
1 Tablespoon dijon mustard
3 Tablespoons olive oil
sea salt to taste
black pepper to taste
Directions
Make the vinaigrette. In a small bowl add the dijon mustard, vinegar and oil. Mix well and set to the side.
Put a pot of water on to a medium high boil. Once the water is boiling add the four (or more if you want extra) eggs and shut the heat OFF. Leave the eggs in the water for 6 minutes for a loose center or up to ten minutes if you want a hard center. Then take the eggs out of the water and put them in a bowl of ice water to cool.
Put oil in a sauce pot around thumbs length high with oil. Turn the heat up slightly past medium.
In a small bowl mix together the beaten egg and the dijon.
Put the flour in a small bowl.
put the panko in a small bowl.
Now peel the eggs.
Dip eggs first in flour.
Next coat eggs with egg/dijon mixture.
Then roll them in the panko.
The oil should be hot now and start frying the eggs. They get done very quickly. After eggs are fried set them on a cooling rack or a baking sheet lined with paper towels to absorb oil.
Boil water in a sauce pot and cook the asparagus till tender. Drain the asparagus.
Assemble
Put the asparagus on a platter. Pour on vinaigrette. Add hazelnuts, lemon zest and fresh thyme. Add eggs.
Asparagus with Hazelnuts, Dijon Vinaigrette and breaded fried egg
I had to use up a butternut squash and I came across this amazing recipe for butternut squash and fondue with pickled chiles by Yotam Ottolenghi on the internet. It wasn’t my plan or intention to change the recipe but I didn’t have puff pastry so I made my own pastry. I didn’t have white wine either so I guessed that the amount of rice wine vinegar might be a similar taste. Also didn’t have Fresno chiles (I pickled baby bell pepper slices in jalapeño brine) at home so I made something slightly different. This pie does come out delicious but it is rich with lots of cheese and a thin delicious crust. I think it is most suitable as either a slice for breakfast or an extra small slice as an appetizer. So serving size is difficult to judge. It makes as least 8 servings.
Ingredients for around 8 servings
1 cup flour – pastry
1 stick unsalted butter (8oz.) – pastry
1/4 teaspoon sea salt – pastry
1/4 teaspoon baking powder – pastry
1/4 cup cream cheese – pastry
optional 1 teaspoon sour cream – pastry (only use if dough is too dry)
non stick spray
1/2 cup jalapeno brine (preferable home made or substitute apple cider vinegar with big pinch of salt)
6 smaller peppers or chiles – sliced thin in rings
1 smaller butternut squash – peeled, seeds removed cut in 1/2 inch 1/2 moons
1 Tablespoon + 1 1/2 teaspoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon Aleppo pepper
1/2 teaspoon ground black pepper
1/4 teaspoon ground white pepper
1 3/4 teaspoons cinnamon
1 onion – peeled and cut into 5 slices
1 Tablespoon + 1 1/2 teaspoons olive oil
6 garlic cloves ground to paste
1/4 cup rice wine vinegar
1 Tablespoon fresh thyme leaves + a few sprigs to finish
1 cup heavy cream
1 egg + 2 yolks – slightly beaten
1 Tablespoon corn starch
4 1/2 oz gruyere cheese – grated
4 oz raclette cheese – grated
optional 1 egg beaten for egg wash
optional 2 Tablespoons everything bagel seasoning
Instructions
Grease and line spring form pan with non stick spray . Set to side.
Make pastry. All dry ingredients (flour, salt, baking powder,) go in a large bowl. Use a medium size grater and grate the butter into the dry mix. Add the cream cheese and knead it a little bit. Usually this is enough. One time it was still too dry so I added a teaspoon of sour cream. Wrap the dough up with plastic wrap and either set to the side or chill in the refrigerator. The dough will get very hard in the refrigerator and will need a while to warm to room temperature when you need it.
Set Oven to 450 degrees F.
Make pickled peppers. Brine or vinegar (with pinch of salt) goes in a small bowl or container with pepper rings. Set to the side.
In a large bowl add the butternut squash, oil, Aleppo, black and white peppers, cinnamon and 1 Tablespoon and 1 1/2 teaspoons olive oil. Combine and mix well. (don’t clean mixing bowl.The squash go on a parchment lined baking sheet in one layer.
In the same mixing bowl add another 1 Tablespoon + 1 1/2 teaspoons olive oil. Mix the oil up well with the remaining spices sticking to the bowl. Dip each onion slice on both sides into the oil ring to keep the slices together. The onion slices also go on a parchment lined baking sheet in a single layer.
Put the baking sheets in the oven. Butternut squash baking sheet on middle rack and onion baking sheet on lower rack for 15 minutes. After 15 minutes carefully turn all the butternut squash over and all the onion slices over. They go back in the oven for another 15 minutes. Take them out of the oven and reduce the heat to 375 degrees F.
Next – In a large mixing bowl combine the garlic, vinegar, thyme leaves, heavy cream, 1 egg + 2 yolks, cornstarch, and cheeses and mix well. Put to side.
Roll out the dough as thin as you can. It goes into the spring form pan. You might need to mold the sides up a little bit. Add around three of the onion rings to the bottom and then add around three quarters of the butternut squash. Fill next with the cheesy liquid. Add remaining squash and onions last.
Put filled spring form pan on a lined baking sheet because it might leak some.
This stays in the oven 30 minutes. Then it comes out and it is very hot so be careful. You need to release rim of pan and remove it and side lining papers and place this back into the oven for 20 minutes. It is optional that you might want to brush the pastry with egg and pat bagel seasoning on it……Cut out a round of parchment paper to stop the top from browning more.
Let it sit out to cool some. Serve at room temperature or slightly heated.
Butternut Squash and Fondue Pie with Pickled Peppers
ENJOY!
A Special THANKS to Yotam Otttolenghi for sharing his Forking Amazing recipe so I could make this!
