MJ Adams – Page 3

Peach Galette

Free form, flat tart

Servings: 8 people

Ingredients

4-6 whole peaches ripe and depends on size, I use medium
6 T butter European Style the best
6 ounces all purpose flour plus a little extra for rolling out the dough
2 ounces einkorn flour You could omit this and use all AP Flour
5 T cold water May use all or less water or more
pinch salt
2 T honey for drizzling at end
1/2 Lemon for squeezing over cut peaches
1 T Sugar I like to use sugar in the raw, fine
2 T Sugar for adding to the galette before baking

Instructions

Place the flour, sugar and salt in a bowl and mix together. Cut the cold butter into small cubes and drop into the flour. With both hands, work the butter into the flour. It is okay to have small chunks of butter in the mixture. With one hand, pour the water slowing into the flour mixture and with the other hand bring the flour mixture together until it holds. Form into a disk.
Take the disk and with the heel of your hand push the mixture away from you, a tablespoon at a time (this is called frisage. ) It makes for a wonderful crust. Reform the disk, flatten out and lay onto a piece of large parchment paper, wrap up and put in the fridge. Let chill for at least an hour. Take the dough out and let set at room temperature for at least 8 minutes or until it is workable. During this time, take each peach, cut in half and remove the pit. Take each half and cut into thin half moon shapes, about 1/8" thick. Lay each sliced half onto a large platter. When you are finished slicing all of the peaches, squeeze the half lemon over all of them.
Unfold the parchment paper and lift up the dough. Sprinkle a little flour underneath it and begin to roll out the dough. I have rolled the dough into a round shape but I also like to roll it out into a rectangle. I find it fits better into a sheet pan this way. You should be able to roll the dough into a 14"X8" rectangle. Crimp the edges. This is where the parchment paper comes in handy, I gently lift up the paper and place paper and dough into a half sheet pan. I trim any edges of the paper that overhangs from the edge of the pan.
Layout the first peach as close to the crimped edge as possible and layer the rest down in a verticle row. Start again, and do the same until you fill the entire square of dough. If you have extra slices see if you can fit them elsewhere into the layout. If you need more, cut another peach up. Take the half sheet pan and place in the refrigerator. Let chill for at least 30 minutes. Meanwhile, preheat the oven to 375 degrees on a convection oven with the fan or 400 degrees for a regular oven. Before you place the galette in the oven, sprinkle 2 T. of the sugar in the raw evenly over the entire tart. Place in the oven and bake for 15 minutes. Turn the tart around and bake for another 10-15 minutes. Every oven is a little different. You want the crust to be nice and brown. You may need less time or a little more.
Take out the galette and drizzle the honey over all the cooked peaches Let cool for at least 10 minutes before cutting. Serve in square wedges, along with a dollop of creme fraiche, a scoop of vanilla ice cream or creme chantilly. Enjoy with a glass of Cava or a great cup of coffee.

Recipe Notes

Peaches could be substituted for ripe pears, thinly sliced apples ( I slice apples even thinner). Nectarines or whole half apricots that I may have poached in a little simple syrup and let cool completely before laying and layering into the galette dough.

Blue Cheese and Potato Tart

Prep Time

45 mins

Cook Time

1 hr

Resting Time

10 mins

Total Time

1 hr 45 mins

A savory tart that I have been making for almost 30 years in my culinary career. I have used many blue cheeses such as Maytag, Point Reye, Northern blue Lights. The crumblier the cheese the better but I have also used a creamy roquefort. This recipe was featured in the Summer 2011 issue of Culture Magazine.

Course: Appetizer, Main Course

Servings: 6 people

Ingredients

Pastry Dough
1 1/2 cup all-purpose flour
1/8 tsp kosher salt
1/2 cup unsalted butter
3-4 Tbsp Pellengrino/sparkling water or regular cold water.
Filling
1 large egg yolk
3/4 cup heavy cream
3/4 pound small fingering or new potatoes, boiled and cut into 1/4" slices
1 cup MN Northern Light Blue Cheese or other good quality blue cheese
1/2 Tbsp. chopped Rosemary or Thyme
fleur de sell to garnish

Instructions

Pastry Dough: In a medium bowl, blend the flour and salt. Using a small knife, cut the flour into the pieces and drop into the flour mixture. Using your fingertips, gently work the flour into the butter. It is okay to have small chunks but don't over work the mixture. I like to do this in a cool spot, if the butter is too soft to work with, place the whole bowl in the fridge. One Tbsp. at a time, drizzle with water evenly over the flour mixture, bringing the dough together to form a disk. If the mixture doesn't seem like it is coming together, add another Tbsp. of water. Wrap in parchment paper (I like to use this because I can roll it right out on the parchment paper. Let chill for 30 minutes. Roll out the dough into a 11" circle and gently lay into the bottom of a 9" tart plan. Fit the dough up against the sides of the pan making sure to have it gently rest inside the pan. With a rolling pin, roll completely across the tart pan which will trim the sides. You can set this in the fridge till you are ready to assemble.
Assemblage: Arrange the potato slices in overlapping layers in the middle of the tart. Be sure to cover the entire bottom. Sprinkle with a little salt over the potatoes. Crumble the cheese around the top of the potatoes. You could get to this step and cover with saran wrap and set in your fridge over night and bake off the next day or if the dough seems warm, let this set in the fridge for 30 minutes to chill.
In a small bowl, whisk the egg yolk and the cream well. Pour over the potatoes. Sprinkle with the desired herb. You want to leave at least an 1/4" space between the cream/potato filling and the top of the tart dough pan. This will prevent it from bubbling over in the oven. You could also bake on a sheet pan.
Bake at 350º in the middle of the oven for 50-60 minutes or until the top is golden brown and the filling set. Be sure to rotate during half of the cooking time n the oven.
Let set for 10 minutes. Remove from the tart ring and slide the tat onto a cake stand or plate. I like to eat this at room temperature. Makes a great lunch with some arugula or also an addition to a soup for dinner.

Recipe Notes

Recipe Notes: I have also used individual 4" tart pans so that each guest can have their own tart, muffin tins which are great for a picnic and easy to package and carry or made in long rectangular removable bottom tart pan which makes for a different look when serving.

I find when using sparkling water it gives the crust a little added zip of crispness. I also roll the dough out to about a little over 1/4 of an inch.

Roasted Blue Pumpkin Soup

Servings: 8 people

Ingredients

2 stalks of celery, diced
2 carrots, peeled and diced
1/2 large onion peeled, cut crosswise thinly
2 Tbsp. good olive oil
1 Tbsp. unsalted butter
1 1/2 Tbsp. curry powder
1 tsp. Tumeric
2 1/2 cups roasted blue pumpkin flesh
6 cups water
1/4 cup heavy cream (optional)
5 medium size potatoes, peeled and diced. Store in cold water till you add to the soup.
salt and pepper for seasoning.

Instructions

Place a large pot on medium high heat. Add the unsalted butter and olive oil. When it starts to smoke add in the carrots, celery and onion. Turn the heat down. Let cook for about 8-10 minutes. Add 1/2 Tbsp. salt onto the vegetables while cooking. You can put a lid on this to help sweat the vegetables, but make sure you keep an eye on them. Add in the curry and tumeric powder. Give a stir and let cook for another 4 minutes.
Add in the roasted pumpkin puree, the drained potatoes and the 6 cups of cold water. Give a stir. Bring to a boil and let simmer for 45 minutes or until the potatoes mash easily with a fork.
You can puree with a wand at this point or let cool for 20 minutes and puree in a food processor.
With a soup ladle or spoon, check the thickness of the soup. If it is too thick, add a little more water. You want to create a nice soup, not a porridge. Taste and season with salt and pepper. I like to add a little heavy cream to give the soup an extra depth of flavor. This is optional.

Recipe Notes

Recipe Notes: You could use any type of squash or pumpkin for this soup. Just cut the squash or pumpkin in half or quarters, depending on the size. Remove the seeds and innards. Roast on a sheet pan in a 350º oven for an hour or till soft. Let cool, scoop out the flesh. This could be done a day before. I often freeze the flesh and let thaw out the night before in the fridge. It is a great way to enjoy fall flavors in the dead of winter.

You could also use fresh fresh Tumeric. You only need a small finger of the Tumeric, with edge of a spoon rub the skin off and finely grate onto a plate. Add the grated Tumeric with the curry powder. Your hands will be stained a little.

This is a great evening meal paired with a green salad.

Emmer Ancient Grain

Prep Time

30 mins

Cook Time

45 mins

Total Time

1 hr 15 mins

This is a whole grain Farro and will have a chewier texture. Farro is an Ancient Grain being that it originated in the Fertile Crescent region. It has a lot of fiber along with Vitamin B3 and Zinc.

Course: Salad

Cuisine: American

Servings: 4

Ingredients

2 cups of Emmer
1/2 cup of celery cut on the bias
1/4 cup of minced shallots
3/4 cup of yams that have been peeled and cut into 1/2 “ cubes
1 cup of peeled butternut squash or pumpkin cut into 1/2 “ cubes
3/4 cup of scallions cut on bias
1 cup of pomegranate seeds
1/2 cup of chopped parsley
1/4 cup of fresh mint chiffonade (optional)
2 lemons grate the skin and juice of just one of the lemons
1 orange grate and juice
salt and pepper for seasoning
good olive oil for sautéing and salad

Instructions

Preheat the oven to 350º
Place the Emmer on a sheet pan in the oven for 6-10 minutes.The emmer should just be plain. You want to toast it to bring out the flavor. It should be lightly browned and start to have a nutty flavor when it is toasting.
•Let cool.
Bring a large pot of water (at least 6 cups) to a boil.
Add in the emmer and let simmer for at 60 minutes. The emmer should plump up a little. It should also absorb at least 1/4 of the water.
Drain and let cool on a sheet pan.
Drizzle with a little olive oil and sprinkle the emmer with salt. Set aside.
In a medium size sauté pan, add 3 T. of olive oil.
When the pan starts to get hot, add in the squash or pumpkin, sauté for 5 minutes
Add in the parsnips, and celery.
Place into a 350º oven for 6 minutes. You want to make sure the pumpkin is cooked through.
Take out of the oven and set aside.
Optional:You could also cover with a lid and leave on low
heat on the stove to cook the vegetables instead of the oven. Stir occasionally.
In a large bowl, add the cooked emmer and vegetables from the sauté pan.
Give a stir and add in the scallions, pomegranate seeds, the juice and zest of the lemon and orange, mint, parsley, shallots and at least 1/4 cup of olive oil.
Taste for seasoning. If you feel the salad needs a little more acidity, use half of the second lemon and add a little more olive oil if necessary.

Recipe Notes

You could also replace the yam with a parsnip. I also like to use a Japanese Yam if possible. It is white when peeled. I also sometimes sprinkle this salad with Feta cheese. Serve at room temperature if possible.