Tasty, flaky little hand pies. The dough is easily made in your food processor!! Although it has a lot of steps, these are pretty easy to make if you have the time!
FOR THE DOUGH: 2 1/2 cups all-purpose flour/320 grams, plus more for rolling the dough 1 teaspoon kosher salt 1/4 pound/115 grams cold unsalted butter (1 stick), cut into 1/2-inch cubes 1/2 cup/120 milliliters ice water, plus more as needed Egg wash (1 large egg mixed with 1 tablespoon water) FOR THE EGGPLANT-TOMATO FILLING: 1 medium eggplant (about 1 pound/455 grams) 2 tablespoons olive oil 1 small onion, diced (about 1/2 cup/115 grams) Kosher salt and ground black pepper 1/2 cup/115 grams strained diced tomatoes (from a can) 1/4 cup/25 grams grated Parmesan, plus more for topping 1 large egg, beaten 2 teaspoons all-purpose flour If using the eggplant-tomato filling, heat the oven to 425 degrees. Pierce the eggplant several times with a knife and roast on a parchment- or foil-lined baking sheet until the eggplant collapses and is completely soft, 35 to 40 minutes. When cool enough to handle, remove and discard the skin; transfer the flesh to a strainer to drain and set aside. Make the dough: In the bowl of a food processor fitted with the metal blade attachment, add the flour and salt and pulse briefly to combine. Add the butter and pulse just until the butter pieces are the size of peas. Slowly add the ice water and process just until combined. Form the dough into 2 disks about 1 inch thick, wrap in plastic and refrigerate for at least 30 minutes. Meanwhile, heat the oven to 350 degrees and line a baking sheet with parchment paper. If using the spinach-feta filling: In a medium bowl, combine the spinach, feta and Parmesan. Season to taste with salt and pepper, then add egg and flour. If using the eggplant-tomato filling: In a medium-sized frying pan over medium heat, heat the olive oil. Add the onions, season with salt, and cook until beginning to soften but not brown, about 3 to 5 minutes. Stir in the tomatoes and eggplant, breaking them up with a wooden spoon, and cook until the mixture begins to thicken and loses some of its moisture, about 5 minutes. Season to taste with salt and pepper and remove from the heat. When the mixture has cooled, stir in the Parmesan, egg and flour. Working with one disk of dough at a time, on a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a circle about ⅛-inch thick or slightly thinner. Using a 3 ½-inch/9-centimeter circle cutter, cut as many circles as you can from the dough. Hold a circle in your hand and fill with 1 tablespoon of filling. Fold up the sides into a half-moon shape and pinch the edges closed to seal, crimping them if you like. Place the sealed bureka on the prepared baking sheet and repeat with the remaining dough. Brush the tops lightly with the egg wash and sprinkle with a large pinch of grated Parmesan. Bake for 30 to 35 minutes or until the crusts are golden brown. FOR THE CORNMEAL BISCUITS
1 cup all-purpose flour 1/2 cup fine cornmeal 2 teaspoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes 3/4 cup sour cream or plain whole milk yogurt Milk FOR THE RATATOUILLE 1 large eggplant 1 1/2 pounds cut into 1-inch chunks 3 small zucchini 3/4 pound, cut into 1-inch chunks 7 tablespoons extra virgin olive oil 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3/4 pound Italian sausage, casings removed 1 large onion, cut into 1-inch chunks 1 red pepper, cored and cut into 1-inch chunks 3 large garlic cloves, finely chopped 1 1/2 pounds plum tomatoes 4 sprigs fresh thyme 1/4 cup chopped fresh parsley or basil For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees. For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with ¾ teaspoon salt and ¾ teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes. Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate. Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining ¼ teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan. Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a ½ -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk. Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving. A great way to use up any leftover cukes!
2 long Japanese eggplants (about 1 1/2 pounds) Salt 2 long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers) 2 tablespoons rice vinegar 1 tablespoon soy sauce 1/2 teaspoon sugar 1/4 teaspoon salt (more to taste) 2 teaspoons dark sesame oil 2 tablespoons peanut or canola oil 1 tablespoon minced ginger 1/4 to 1/2 teaspoon red pepper flakes (to taste) 2 tablespoons minced scallions or chives Trim off the stem end of the eggplants. Cut in half lengthwise, then slice thin (about ¼ inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel. Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into ¼-inch thick slices. Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve. You can make this on repeat all summer! No tomato paste required.
1 tablespoon extra virgin olive oil 2 to 3 garlic cloves, minced or thinly sliced (to taste) 3 pounds ripe tomatoes, quartered if you have a food mill, peeled, seeded, and diced if you don’t 1/8 teaspoon sugar 2 sprigs of fresh basil, or 2 teaspoons fresh thyme leaves Salt 1 tablespoon slivered fresh basil Freshly ground pepper In a wide, nonstick frying pan, or in a 3-quart saucepan, heat the oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, sugar, basil or thyme sprig, and salt (begin with ½ teaspoon and add more later), and bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thick. Pulpy tomatoes like romas will usually take 20 to 30 minutes. However, if the tomatoes are very juicy, it will take longer for them to cook down. The longer you cook the sauce, the sweeter it will be. You can speed up the process by turning up the heat, but stir often so the sauce doesn’t scorch. Towards the end of cooking, stir in the slivered fresh basil and some freshly ground pepper. Taste and adjust seasonings. If using quartered tomatoes, put through the medium blade of a food mill. If you used peeled seeded tomatoes but want a sauce with a smooth, even texture, remove the basil sprigs and discard. Pulse the sauce in a food processor fitted with the steel blade. If anchovies aren’t your thing, just omit them.
1 small shallot or sweet onion, finely diced 2 garlic cloves, grated Salt and pepper 2 tablespoons red wine vinegar 3 tablespoons olive oil 2 anchovy fillets, finely chopped 2 tablespoons roughly chopped black niçoise or oil-cured olives, plus whole olives for garnish 6 small red tomatoes 12 cherry tomatoes in assorted colors 1 tablespoon small capers, rinsed 12 basil leaves Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives. Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices. Top each tomato slice with a sprinkle of capers. Garnish with basil leaves and whole olives. Serve at cool room temperature. Juliets are perfect for this recipe, since they are so meaty. Feel free to add in more spices, like curry, some cumin, or smoked paprika to add more flavor. This recipe will make about one cup of ketchup.
1 quart ripe grape tomatoes, cut in half 1 cup red wine vinegar 1/3 cup dark brown sugar 2 teaspoons salt 1 teaspoons black pepper 1/2 teaspoon Worcestershire sauce In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick jamlike mixture forms and liquid evaporates, 20 to 25 minutes. Purée until smooth. Strain through a fine-mesh sieve. (For a perfectly smooth texture, strain twice.) Stir in Worcestershire. Chill before serving. This relish would be best made with yellow beets, if possible. That way it will keep the colors separate. Made with red beets, it will be just as delicious, but will be all red.
3 medium beets Salt and pepper Extra-virgin olive oil 1 cup finely diced red onion 4 tablespoons lime juice, plus more for finishing 1 teaspoon grated ginger 2 medium cucumbers, peeled and diced into 1/2 inch cubes 2 tablespoons roughly chopped dill 2 tablespoons roughly chopped mint 2 tablespoons finely cut chives Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into ½-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.) Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes. Add fresh herbs and a drizzle of olive oil. Serve on top of fish, chicken, or just as a side dish. 1/2 cucumber, preferably hothouse
4 thin slices of lime 2 sprigs mint Tonic or soda water, to taste Peychaud's bitters, to taste (optional) Using a vegetable peeler, peel the cucumber lengthwise until you have long, wide ribbons. Place a few slices of lime and mint leaves in the bottom of a Collins glass, or other tall glass, and, using a wooden spoon, lightly muddle them to release the juices in the lime and oils in the mint. Add a few strips of cucumber and fill the glass with ice (crushed, if you’ve got it). Top with tonic water and a few dashes of bitters, if using. Eggplant can easily be subbed for the squash here, or use both!
Tzatziki: 1 5.3 ounce container Greek Yogurt Juice from 1/2 lemon 1 cucumber, peeled and shredded 1 tablespoon minced Italian parsley Pinch of salt Gyros: 4 pita pockets 2 to 3 summer squash, ends trimmed and sliced lengthwise Olive oil Salt 2 cucumbers, peeled and diced 1 pint of cherry tomatoes, halved Juice from 1 lemon Salt Pinch of crushed red pepper 1 tablespoon minced Italian parsley 1 teaspoon minced mint Tzatziki: To a medium bowl, add the Greek yogurt, lemon juice, shredded cucumbers, Italian parsley and salt. Mix until combined. Transfer to the fridge while you make the rest of the gyros. Gyros: Preheat the oven to 250 degrees F. Place the pita on a baking sheet and transfer to the oven to warm the pita. To a small bowl, combined the diced cucumber, cherry tomatoes, lemon juice, a few pinches of salt, crushed red pepper, Italian parsley and mint. Using a grill or grill pan, bring the heat to medium-high. Brush the squash with a bit of olive oil. Cook on each side for about 2 to 3 minutes, until the squash has softened slightly and you begin to see grill marks. Transfer to a plate and sprinkle with a few pinches of salt. To assemble the gyros, grab the tzatziki from the fridge. Add a dollop to the center of the pita and spread it around into an even layer. Add a few slices of squash, top with a few spoonfuls of tomato and cucumber salad. Add more fresh herbs if desired. This recipe calls for toasted whole spices to be freshly ground. If you don’t have a spice grinder, use pre-ground! Ellwood Thompson’s has a great bulk spice selection for the less used spices, like cardamom.
⅓ cup raw pumpkin seeds 1 tablespoon plus ¼ cup olive oil Kosher salt 1 cardamom pod 1 whole clove ½ teaspoon coriander seeds ½ teaspoon cumin seeds 1 serrano chile, finely grated 1 garlic clove, finely grated 3 tablespoons finely chopped parsley 3 tablespoons finely chopped cilantro, plus leaves with tender stems for serving 3 tablespoons (or more) fresh lemon juice 2 medium or 4 small cucumbers, peeled if desired, cut into 1-inch pieces 4 medium yellow peaches, cut into 1–1½-inch pieces 1 avocado, cut into 1-inch pieces 1 teaspoon toasted sesame seeds Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5–7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt. Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining ¼ cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes. |
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