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SPINACH-SORREL TART

SPINACH-SORREL TART

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Directions Make the black-pepper pate brisee: Preheat oven to 400 degrees, with rack in lowest position

  • For the Black-Pepper Pate Brisee 2 1/2 cups all-purpose flour 1 teaspoon sugar 1 teaspoon coarse salt 1 1/2 teaspoons coarsely ground pepper 1 stick cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon coarse salt
  • 1 1/2 teaspoons coarsely ground pepper
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water
  • For the Filling 1/4 cup extra-virgin olive oil 3 1/2 cups thinly sliced onions (1 pound) 1 1/2 tablespoons minced garlic (4 cloves) Pinch of red-pepper flakes 1/2 pound spinach, stems removed 1/2 pound sorrel
  • 1/4 cup extra-virgin olive oil
  • 3 1/2 cups thinly sliced onions (1 pound)
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • Pinch of red-pepper flakes
  • 1/2 pound spinach, stems removed
  • 1/2 pound sorrel
  • For Assembly All-purpose flour, for rolling Coarse salt 6 to 8 ounces Morbier cheese, rind removed and sliced lengthwise into long pieces
  • All-purpose flour, for rolling
  • Coarse salt
  • 6 to 8 ounces Morbier cheese, rind removed and sliced lengthwise into long pieces
4/5 (1 Votes)

Buttermilk Fried Chicken

Buttermilk Fried Chicken

By

Bon Appetit, September 2016, page 148

  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 5 ounces kosher salt (1/2 cup Diamond Crystal or 1/4 cup Morton)
  • 1/2 cup (packed) light brown sugar
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 2 3 1/2–4-pound chickens, cut into 8 pieces each
  • 6 cups all-purpose flour, divided
  • 1 tablespoon cornstarch
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoon ground fennel or finely ground fennel seeds
  • 1 tablespoon Diamond Crystal or 1 1/2 teaspoons Morton kosher salt, plus more
  • 2 large eggs, beaten to blend
  • 2 cups buttermilk
  • Vegetable oil (for frying; about 6 cups)
  • White Barbecue Sauce and bread-and-butter pickles (for serving)
  • A deep-fry thermometer
4.4/5 (11 Votes)

Braised Duck Legs with Polenta and Wilted Chard

Braised Duck Legs with Polenta and Wilted Chard

By

Bon Appetit, February 2016, page 61

  • 4 pounds duck legs
  • Kosher salt, freshly ground pepper
  • 12 sprigs thyme
  • 10 garlic cloves, crushed
  • 2 bay leaves, crumbled
  • 2 teaspoons juniper berries
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 1 1/2 cups dry red wine
  • 1 1/2 cups milk
  • Kosher salt, freshly ground pepper
  • 2/3 cup coarse-grind polenta
  • 1 teaspoon Sherry vinegar or red wine vinegar
  • 1 bunch large Swiss chard
  • 3 tablespoons olive oil, divided
  • 6 garlic cloves, crushed
  • Kosher salt, freshly ground pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lemon, halved
  • 1 ounce Parmesan, finely grated (about 1 cup)
  • 2 tablespoons unsalted butter
4.8/5 (8 Votes)

The Jam Cake

The Jam Cake

By

Southern Living, February 2016, page 232

  • CAKE LAYERS:
  • ’
  • r
  • archives is finished with a quick caramel cream cheese frosting instead of the traditional burnt sugar icing. And yes, it’s every bit as luscious as it looks.
  • 1 1/2 1 1/2 1/2 cups sugar
  • 1 1 1 cup butter, softened
  • 4 4 4 large eggs, at room temperature
  • 3 3 3 cups all-purpose flour
  • 2 2 2 tablespoons unsweetened cocoa
  • 2 2 2 teaspoons pumpkin pie spice
  • 1 1 1 cup buttermilk
  • 1 1 1 teaspoon baking soda
  • 1 1/2 1 1/2 1/2 cups seedless blackberry jam
  • 1 1 1 tablespoon vanilla extract
  • 1 1/2 1 1/2 1/2 cups finely chopped toasted pecans
  • 1 1 1 cup peeled and grated Granny Smith apple (about 1 large)
  • Shortening
  • CARAMEL-CREAM CHEESE FROSTING:
  • 2 2 packages 2 (8-oz.) packages cream cheese, softened
  • 1/4 1/4 1/4 cup butter, softened
  • 2 2 cans 2 (13.4-oz.) cans dulce de leche
  • to 4 Tbsp. whipping cream
4.1/5 (9 Votes)

Cheese Grits Souffle

Cheese Grits Souffle

By

Southern Living, April 2015, page 126

  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • 1 teaspoon table salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups uncooked stone-ground grits
  • 2 cups (8 oz.) shredded Gruyère cheese
  • 6 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • Vegetable cooking spray
  • Mushroom Gravy
4.6/5 (9 Votes)

Sage and Kale Corn Bread Dressing

Sage and Kale Corn Bread Dressing

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From Cover of November 1991 Bon Appétit page 66

  • 7 Tablespoons Butter
  • 3 Large Celery Stalks, Chopped
  • 5 Large Kale Leaves, center spine removed, slivered (about 6 cups)
  • 3 Tablespoons chopped fresh sage or 1 tablespoon dried crumbled
  • 3/4 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 4 Cups 1/2-inch cubes white bread
  • 3/4 cups chicken stock or canned low-salt broth
  • 1 egg, beaten to blend
4.1/5 (12 Votes)

Cheese, Leek, and Herb Souffle Casserole

Cheese, Leek, and Herb Souffle Casserole

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Directions Heat 1 tablespoon butter in a large skillet over medium-high heat until pale gold, about 2 minutes

  • 1 tablespoon plus 1 stick unsalted butter, plus more for dish
  • 1 pound large leeks (white and pale-green parts only), quartered lengthwise, cut into 1/8-inch slices (4 cups), and rinsed well
  • Coarse salt and freshly ground pepper
  • 2 ounces Parmesan cheese, finely grated
  • 1/2 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 6 large eggs, separated
  • 5 1/2 ounces Gruyere cheese, grated (1 1/2 cups)
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh chives
0/5 (0 Votes)

Green Goddess Dip with Endive

Green Goddess Dip with Endive

By

Martha Stewart Living, March 2015, page 20

  • 1 firm, ripe Hass avocado, halved, pitted, and peeled
  • 1 1/2 cups low-fat buttermilk
  • 1 cup chopped fresh herbs (such as parsley, basil, chives, and tarragon)
  • 2 anchovy fillets
  • 1 tablespoon plus 1 teaspoon white-wine vinegar
  • Coarse salt and freshly ground pepper
  • 3 heads Belgian endive (1 pound), leaves separated
4.6/5 (9 Votes)

French Butter Cake

French Butter Cake

By

Cooks Illustrated, January/February 2017, page 20

  • Filling
  • 2/3 cup water
  • 1/2 cup dried California apricots, chopped
  • 1/3 cup (2 1/3 ounces) sugar
  • 1 tablespoon lemon juice
  • Cake
  • 16 tablespoons unsalted butter, softened
  • 3/4 cup plus 2 tablespoons (6 1/8 ounces) sugar
  • 6 large egg yolks (1 lightly beaten with 
1 teaspoon water)
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 2 cups (10 ounces) all-purpose flour
  • 1/2 teaspoon Salt
4.9/5 (7 Votes)

Pretzel-Crusted Lime Mousse Tart with Blackberry Sauce

Pretzel-Crusted Lime Mousse Tart with Blackberry Sauce

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Directions 1. Preheat oven to 375 degrees F

  • 2 cups pretzels, finely crushed (1 cup)
  • 2 tablespoons packed brown sugar
  • 1/4 cup butter, melted
  • 1 14 ounce can sweetened condensed milk
  • 1 tablespoon finely shredded lime peel
  • 2/3 cup lime juice
  • 1/4 cup granulated sugar
  • 2 green food coloring (optional)
  • 1 1/2 cups whipping cream
  • 1 recipe Blackberry Sauce
  • Fresh blackberries
4.5/5 (26 Votes)