Category: Entrees

Broccoli Rabe and Potato Pizza

051145028-01-broccoli-rabe-pizza-recipe_xlg

Servings: 6 to 8
Preheat: 450
Prep Time: 30 minutes
Source: Fine Cooking Issue 145

Broccoli rabe and potatoes, a classic Italian combination, is even better topped with creamy, smoky mozzarella.

Ingredients: 

1 Yukon Gold potato, peeled and sliced 1/8 inch thick (about 1 cup)
2-1/2 tbs. extra-virgin olive oil
2 4-inch sprigs fresh rosemary 12 oz. broccoli rabe, trimmed and finely chopped (about 7-1/2 cups)
All-purpose flour, for the pizza peel
1 lb. store-bought pizza dough, at room temperature
6 oz. coarsely grated mozzarella
4 oz. coarsely grated smoked mozzarella
4 medium cloves garlic, thinly sliced lengthwise
Freshly ground black pepper
1/2 oz. finely grated Grana Padano (1/2 cup)

Directions: 

Position a pizza stone on a rack in the center of the oven, and heat to 450°F.

Bring a pot of salted water to a boil, and cook the potato slices for 1 minute. Rinse under cold water, gently pat dry with paper towels, and set aside.

In a 12-inch skillet, heat 2 Tbs. oil over medium-high heat. add the rosemary and cook, stirring often, until crisp, about 1 minute. Transfer to a paper-towel-lined plate. Add the broccoli rabe to the skillet and cook, stirring occasionally, until the stalks are crisp-tender, about 3 minutes.

Generously flour a pizza peel or a large cookie sheet. Stretch the pizza dough on the peel to a 14-inch circle. Evenly distribute half of both mozzarellas over the dough, then half of the potatoes, half of the broccoli rabe, and all of the garlic, covering most of the surface. Crumble the fried rosemary leaves over the pizza. Repeat with the remaining potatoes, broccoli rabe, and mozzarella. Season with a pinch of salt and a few generous grinds of pepper, and carefully slide onto the pizza stone.

Bake until the crust is browned and the cheese is just melted, 13 to 15 minutes. Remove the pizza from the oven, top with the grana Padano, and drizzle with the remaining oil. Cool briefly and serve.

Phat Thai

Servings: 1
Preheat: 0
Prep Time: 1 hour
Source: Pok Pok by Andy Ricker

SERVES 1 AS A ONE-PLATE MEAL !!!
I edited ingredients slightly to facilitate purchasing of common items.
Note, the tamarind water and palm sugar syrup can/should be made ahead of time and frozen.

Ingredients: 

SHRIMP AND SAUCE
1 tablespoon medium-size dried shrimp, rinsed and patted dry
3 tablespoon Tamarind Water, page 275
2 tablespoons plus ¾ teaspoon palm sugar simple syrup, page 275
1 ½ tablespoons Thai fish sauce

STIR FRY
2 ¼ ounces (dried “phat thai” noodles, soaked in lukewarm water for about 10 minutes
2 tablespoons rendered pork fat or vegetable oil
1 large egg, at room temperature
1 ¼ ounces extra firm tofu, cut into small pieces about 1” X ½“ X ¼“, about ¼ cup
1 tablespoon shredded salted radish, soaked in water 10 minutes then drained
2 ounces bean sprouts (about 1 cup, lightly packed)
2 ounces medium shrimp (about 4), shelled and deveined
¼ cup very coarsely chopped (about 1-inch lengths) garlic chives or scallions, plus a pinch or two for finishing
2 generous tablespoons coarsely chopped unsalted roasted peanuts

TO SERVE ALONGSIDE
2 small lime wedges
fish sauce
granulated sugar
Vinegar soaked chiles
Toasted chile powder

Directions: 

TOAST THE SHRIMP AND MAKE THE SAUCE

Heat a small dry pan or wok over medium heat, add the dried shrimp, and cook, stirring frequently, until they’re dry all the way through and slightly crispy, about 5 minutes. Set them aside in a small bowl. Covered at room temperature, they’ll keep for up to 1 week.

Combine the tamarind water, simple syrup, and fish sauce in a small bowl and stir well. Measure ¼ cup plus 2 tablespoons, discarding the rest.

SOAK THE NOODLES AND STIR-FRY THE DISH

Soak the noodles in lukewarm water until they’re very pliable but not fully soft, about 20 minutes. Drain them well and snip them into approximately 8-inch lengths just before stir-frying.

Heat 3 large, heavy skillet over medium-high heat (or a wok over vary high heat), add the pork fat, and swirl it to coat the sides. When it begins to smoke lightly, crack the egg into the center of the pan (it should spit and sizzle violently and the whites should bubble and puff). Add the tofu, radish, and dried shrimp beside the egg. If you’re using a skillet, decrease the heat to medium; if you’re using a wok, keep the heat very high.

Cook, stirring everything but the egg, until the edges of the egg are light golden brown, about 1 minute, then flip the egg (it’s fine if the yolk breaks), break the egg into several pieces with the spatula, and stir everything together well.

Add the noodles and bean sprouts, and stir-fry (constantly stirring, scooping, and flipping) until the noodles and bean sprouts have softened slightly; about 1 minute.

Add the shrimp, then stir the tamarind mixture once more and add it to the pan. Stir—fry, making sure the shrimp get plenty of time on the hot surface, until they are cooked through, just about all the liquid has evaporated, and the noodles are fully tender and no longer look gloppy or clumpy, 2 to 4 minutes.

Add the chives and 1 tablespoon of the peanuts. Stir-fry briefly, then transfer it all to a plate, sprinkle on the remaining peanuts and chives, and serve with the lime wedges. Season to taste with the fish sauce, sugar, vinegar—soaked chiles, and chile powder.

Grilled Pork Tenderloin

Servings: 4
Preheat: 0
Prep Time: 1.5 hours
Source: http://www.finecooking.com/recipes/grilled_pork_tenderloin.aspx

Brining makes for an incredibly tender and moist meat. A light coating of the Birch Island rub is perfect for grilling.

Ingredients: 

Brine
1/2 cup kosher salt
1/2 cup granulated sugar
1 quart water

2 pork tenderloins (about 2 pounds total)

Dry rub
http://www.danderecipes.com/2016/06/19/birch-island-pork-shoulder-rub-and-sauce/

Directions: 

Brine the tenderloins
In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.

Season and grill
Rub the brined tenderloins all over with the dry rub just before grilling. Set up coals for indirect grilling. Position the pork directly over the hot coals, and cook (covered), turning once, until nicely seared on both sides. Move the tenderloins to the coolest part of the grill (over no coals), close the lid, and cook for 5 minutes more.

Birch Island Pork Shoulder Rub and Sauce (plus ribs)

Servings: 8
Preheat: 225
Prep Time: Overnight brine, then 6 hours on the grill
Source: Birch Island Friends of Norman and Carol

One 7 lb pork shoulder butt feeds ~12 people. The bone-in cut is best.

Spare ribs come from the the belly of the pig – where bacon comes from. Because they’re larger and tougher than baby backs they take longer and are more of a challenge to cook. However, they also have more meat than baby backs and more fat marbling which makes them more flavorful. The fact that they’re a greater test of grillmanship and they deliver more flavor makes them the rib of choice with people on the profession barbecue circuit. St. Louis cut ribs – also known as Kansas City cut ribs – are merely spare ribs with the rib tips cut off. Removal of the tips makes the rib slab more attractive and helps it to cook more evenly.

Place 4-5 coals on each side of grill for indirect cooking. Place a drip pan under the grate between the mounds of coals. Add fresh charcoal every hour or as needed to maintain 225 degrees. Grill slowly, or the rub will burn.

Ingredients: 

Brine:
1/2 cup molasses
1/2 cup kosher salt
4 quarts water

Rub (makes enough for several butts or ribs):
1 Cup Brown Sugar
1/4 Cup Paprika
3 TBS Salt
2 TBS Coarse Black Pepper
2 TBS Granulated Garlic (1 TBS if powdered)
2 TBS Granulated Onion (1 TBS if powdered)
2 TBS Chili Powder
2 tsp Chipotle Powder
1 tsp Cumin
1 tsp Coriander
1 tsp Thyme
1 tsp Ground Mustard

Sauce:
1 Cup Ketchup
1/2 Cup Brown Sugar
2 tsp Salt
1 tsp Ground Pepper
1/4 Cup Cider Vinegar
2 TBS Lemon Juice
4 TBS Worcestershire
2 tsp Mustard
1 tsp Chili Powder
1 TBS Oil
1 tsp Paprika
1/2 tsp Red Pepper – (optional)

6 to 8 pound pork shoulder or 3 racks of spare ribs

Directions: 

Pork Shoulder: Plan for overnight brining and 1 hour grilling per pound. But always allow more time than you think you’ll need.

Heat 1 quart of water and add molasses and salt, stirring until completely dissolved. Add remaining 3 quarts of water and let cool before submerging meat in large stock pot or brine bag. Add pork and brine 12-24 hours.

Remove meat from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application. Keep meat away from coals, or the sugar in the rub will burn.

If your intention is to serve the pork sliced, you can remove it from the grill when it reaches an internal temperature of 170 to 180 degrees F. If you want to chop or “pull” the pork (tear it into meaty shreds), the internal temperature must be between 190 and 200 degrees F. Anything less, and the collagen and connective tissue will not have broken down sufficiently. Insert the temperature probe of an instant-read meat thermometer in several places to ensure doneness. Shred pork when cool enough to handle, discarding skin, fat, and charred meat. Before serving, heat sauce and mix into pork.

Pork Ribs: Plan for 4 1/2 to 5 hours.

Grill ribs for 3 hours bone-side down if you can keep the grill at 225°, or 2 hours at higher temperatures.

Wrap them in foil and grill, bone-side up, for 30 to 60 minutes. You can an extra special touch here by pouring a cup of apple cider or juice into the foil packet.

Unwrap them and grill for 30 more minutes bone-side down.

Finally, add your sauce and move the ribs to the hottest part of the grill and remove when the sugars have caramelized and you have a nice pasty coating with crisp spots – not more than 20 minutes

Meatballs (Polpettine)

Servings: 4
Preheat: 0
Prep Time: 45 minutes
Source: The Classic Italian Cookbook, Marcella Hazan

NOTE
The meatballs can be prepared entirely ahead of time and refrigerated for several days.

Ingredients: 

1/3 cup milk
1 slice firm, fine-quality white bread, crust removed
1 pound lean beef, preferably from the neck, ground
1 tablespoon finely chopped yellow onion
1 tablespoon chopped parsley
1 egg
A tiny pinch of nutmeg or marjoram
3 tablespoons freshly grated Parmesan cheese
Vegetable oil
Salt
Freshly ground pepper, 3 to 4 twists of the mill
Fine, dry unflavored bread crumbs
1 cup canned Italian tomatoes, cut up, with their juice

Directions: 

Put the milk and the bread in a saucepan and bring to a boil. Mash the bread with a fork and blend it uniformly into the milk. Set aside and let cool before proceeding with the next step.

In a mixing bowl put the chopped meat, onion, parsley, egg, nutmeg or marjoram, grated Parmesan, 1 tablespoon of oil, the bread and milk mush, 1 teaspoon of salt, and the pepper. Mix everything thoroughly but gently by hand.

Gently, without squeezing, shape the mixture into small round balls about 1 inch in diameter. Roll the meatballs lightly in the bread crumbs.

Choose a skillet, large enough to hold all the meatballs in a single layer, with a cover. Pour in oil until it is ¼ inch deep. Turn on the heat to medium high, and when the oil is quite hot slip in the meatballs. (Sliding them in with a broad spatula is a good way of doing it. Dropping them in will splatter hot oil over you and your kitchen floor.) Brown the meatballs on all sides, turning them carefully so that they don’t break up or stick to the pan.

When well browned turn off the heat, tip the pan slightly, and remove as much of the fat that floats to the surface as you can with a spoon. Turn on the heat to medium, add the chopped tomatoes with their juice and 34 teaspoon of salt, and turn the meatballs over once or twice with care, so that they don’t break up. Cover the skillet and cook until the tomato has thickened into sauce, about 25 minutes. While cooking, turn the meatballs over from time to time, and taste for salt.

Oven Ribs, Even Better

Servings: 4
Preheat: 200
Prep Time: 6 hours
Source: http://smittenkitchen.com/blog/2015/06/oven-ribs-even-better/

… I’ve been tweaking my dry rub recipe almost as long as I’ve been making it, and I think this summer, I finally got it where I wanted it — with the shortest and I hope most balanced ingredient list to date. I still make them the way Harold MacGee taught us in 2010: tightly wrapped in foil packets in the oven for many hours, but I’ve also found a lot of flexibility in the cooking time, so you can make the recipe work for you, even if you don’t have 6 hours to wait it out. At the time, I lamented that I couldn’t make them on a real outdoor grill or smoker. These days, even if I had one, I don’t even think I’d bother when they’re so low-maintenance and perfectly cooked, every time, from the oven.

For 1 5-pound rack spare ribs; we estimate about a pound of ribs per person. We tripled this recipe for our first ribs party this summer, doubled it for our second. Makes about 1 cup rub per rack. (This is a thick coating and we prefer it this way.)

Ingredients: 

1/2 cup packed dark brown sugar
2 tablespoons paprika (sweet, hot or smoked, whichever variety you prefer)
3 tablespoons chili powder
1 tablespoon onion powder
2 tablespoons kosher salt (Diamond brand, which is very lightweight; for most others, use 1 1/4 tablespoons; more about why here)
Chipotle powder or ground red pepper (cayenne) to taste
As many cranks of freshly ground black pepper as your arm is in for
1 5-pound rack spare ribs

To finish: 2 teaspoons cider vinegar

Directions: 

Tools: If you can find it, a wide roll of heavy-duty foil makes the racks much easier to wrap up. You’ll also want a large rack (cooking cooling sheets, so long as they’re metal and thus ovensafe, are just fine) and a large baking sheet per rack of ribs.

Heat oven to 200°F.* In a medium bowl, combine all of the spices and seasonings. On a piece of foil large enough to wrap around your ribs, place rack of ribs, meatier side up. Sprinkle half of spice rub over rack, patting it on generously, including the sides. Carefully — it can help have a second person hold the foil down while you lift the rack — flip the rack of ribs back onto the foil so that they’re now meatier side down. Pat on remaining rub. Tightly fold the foil to seal packets.

Set a metal rack (a cookie cooling sheet works well here) over a baking sheet and place foil-wrapped ribs on top. Bake for 4 hours, then reduce temperature to 175°F for 2 more hours, or until a fork easily penetrates the meat.

Open packet of ribs very carefully and pour accumulated juices into a saucepan. I find this easiest with one person lifting/tilting ribs packet and the other one snipping a corner and making sure the juices only go where you want them to. Bring the saucepan to a full boil and reduce the mixture until it becomes thicker, syrupy and will coat a spoon — usually by at least half. Stir in vinegar. This is the “barbecue sauce” for those that like it on their ribs; it will be fairly salty and I always warn people to use it judiciously.

Meanwhile, cut the ribs apart and spread them on a serving tray. For extra caramelization, you can spread them back on their baking sheet (sans rack) and run them under the broiler for a couple minutes.

Serve ribs with sauce on the side.

* Let’s talk about timing: These cooking times and temperatures, laid out by the great Harold McGee, require 6 hours. But, real life ensures that I always start them late, and while “low and slow” is the barbecue bible for a reason — you’re always going to get the best meat from the longest gentlest cooking times — you’d be pretty amazed by the results of even 3-hour ribs. Long cooking times are not an exact science. As with humans, heh, some ribs are meatier than others and will take longer. Regardless, if you’re looking for guidelines, here are some other time and temperature combinations that have worked for us in the past:

2 1/2 to 3 hours at 300°F.
3 1/2 to 4 hours at 250°F.
4 hours at 225°F

We’ve also fiddled with combinations, such as a higher temperature at the beginning, and then, upon realizing they’d be ready sooner than we’d need them, turning them down to 175°F for the remaining time. And vice-versa, starting with the low temperatures in the original recipe, and realizing at the 4 hour mark, they were coming along too slowly and finishing them at 300°F. I hope these extra options make it easier, and not more confusing, to make yours at home.

Delfina’s Spaghetti Pomodoro

Servings: 4-5
Preheat: 0
Prep Time: 1 hour
Source: http://www.sfchronicle.com/food/top-100-2015/article/Recipe-Delfina-s-Spaghetti-6261408.php

Sixteen years after opening Delfina, the restaurant’s signature spaghetti remains on the menu, a simple dish with a cult following. The sauce has just a few ingredients; the secrets are preparing the canned tomatoes, and then partially cooking the pasta in water and finishing it in the sauce. You will have leftover sauce; it freezes well.

Ingredients: 

2 (28-ounce) cans peeled whole plum tomatoes (such as Di Napoli)
3 cups water
5 cloves garlic, peeled
Kosher salt
½ cup extra virgin olive oil
Freshly ground pepper, to taste
Hot red pepper flakes, to taste
Leaves from ½ bunch fresh basil
1 pound high-quality durum wheat spaghetti (such as Rustichella d’Abruzzo)
1½ ounces “finishing” (flavorful, high-quality) extra virgin olive oil
Freshly grated Parmigiano-Reggiano cheese

Directions: 

Remove the tomatoes from the can, one at a time. Break each one open and scrape out the seeds with your hand, allowing the juice and seeds to fall back into the can. Drop the seeded tomatoes into a bowl.

When all of the tomatoes are seeded, break them up with your hands and strain the juice from the cans back over them. Pour the 3 cups of water into the cans, then pour that through the strainer into the bowl with the tomatoes.

Place the garlic cloves on a cutting board. Smash each one with the side of a chef’s knife and smear it slightly with a sprinkling of kosher salt.

Scrape the smashed garlic and salt into an 8-quart heavy-bottom pot. Add the olive oil, set over medium-low heat, cover and stew slowly until the garlic is soft and melted in texture but not browned, about 10 minutes.

Add the tomatoes along with their juice and the water to the pot. Season with some salt, pepper and a touch of hot red pepper flakes. Turn the heat to high and bring to a boil, skimming the foam but not the oil. Reduce the heat to medium-high and cook, uncovered, until the oil has emulsified with the rest of the ingredients and the sauce has reduced by approximately two thirds, about 40 minutes. Remove from the heat and stir in 2/3 of the basil leaves. You should have about 5 cups of sauce.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 5 minutes — it will not be cooked through. Drain and reserve a coffee mug (8- to 12 ounces) full of the pasta cooking water.

Ladle about 3 cups of the sauce into the pasta pot. (Save the remaining 2 cups sauce for another use.) Add the partially cooked pasta to the sauce, along with about 8 ounces of the pasta cooking water and bring to a boil. Continue to cook rapidly for approximately 7 more minutes, tossing and stirring to prevent sticking to the bottom of the pot. Add more pasta water if the pasta needs to cook a little more.

This process allows the pasta to absorb some of the sauce. Additionally, the pasta releases starch which thickens the sauce and helps it cling to the pasta. This way it doesn’t run off of the spaghetti and sit on the bottom of the bowl. The last bite of pasta should bring the last bit of sauce with it.

Adjust the seasoning with salt, pepper and red pepper flakes to taste, and drizzle with the finishing extra virgin olive oil. Roughly tear the remaining basil leaves and toss them in.

Divide the between serving plates, and top with lots of freshly grated Parmigiano-Reggiano.

Roasted Chicken Provençal

Servings: 4
Preheat: 400
Prep Time: 1 hour, 15 minutes
Source: Sam Sifton, http://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal

This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.

Ingredients: 

4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2-3/4 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8-10 cloves garlic, peeled
4-6 medium-size shallots, peeled and halved
⅓ cup dry vermouth
4 sprigs of thyme, for serving

Directions: 

Preheat oven to 400. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemons, garlic cloves and shallots around the chicken, and then add the vermouth to the pan.

Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for an additional 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.

Serve in the pan or on a warmed platter, garnished with the thyme.

Turkey Hash With Brussels Sprouts and Parsnips

Servings: 4 to 6
Preheat: 400
Prep Time: 
Source: David Tanis, New York Times

Though it’s derived from a French word that means chopped, hash is quintessentially American. It’s most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake. Invariably, it’s then topped with an egg, poached or fried. This one, made with roast turkey, makes good use of holiday leftovers. Scallions and jalapeño lend it brightness.

Ingredients: 

12 ounces parsnips, chopped, about 2 cups
Butter, oil or lard
4 ounces thick-sliced bacon, cut into 1/4-inch pieces
1 large onion, diced, about 2 cups
Salt and pepper
1 pound cooked turkey, preferable dark meat, diced
2 tablespoons chopped sage
1 cup turkey or chicken broth
1 ½ cups slivered brussels sprouts
6 scallions, chopped
1 jalapeño, finely chopped (optional)
4 to 6 eggs, for frying
Cilantro sprigs for garnish (optional)

Directions: 

Simmer parsnips in salted water for about 2 minutes, until cooked through but firm. Drain and set aside. Heat oven to 400 degrees.

Put 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add bacon and fry lightly for 1 minute, then add onions and reduce heat to medium. Cook, stirring occasionally, until onions are soft and beginning to color, about 10 minutes. Season well with salt and pepper.

Add parsnips, turkey and sage. Stir to coat well. Let sizzle, adding more butter as needed, until mixture is well browned, about 10 minutes. Check seasoning. Add broth and transfer skillet to oven. Bake, uncovered, until broth is absorbed and hash is crisp, 10 to 15 minutes.

Meanwhile, cook brussels sprouts: Heat a small amount of butter or oil in a skillet over medium-high heat. Add slivered sprouts, salt and pepper; stir-fry briefly, until sprouts are just cooked, about 2 minutes. Stir in scallions and jalapeño. Spoon sprouts over hash mixture and set aside to keep warm.

For each portion, cook 1 large egg sunny-side up. Top hash with fried eggs and garnish with cilantro sprigs.

BUTTERNUT SQUASH AND CARMELIZED ONION GALETTE

Servings: 6
Preheat: 400
Prep Time: 1 hour
Source: Smitten Kitchen

Fabulous fall tart.

Ingredients: 

For the pastry

2½ cups (320 g) all-purpose flour, including 1/2 cup whole-wheat flour if you like, plus more for work surface
1/2 teaspoon (2 g) table salt
16 tablespoons (227 g) or 2 sticks, unsalted butter
1/2 cup (64 g) sour cream or full-fat Greek yogurt, strained
1 tablespoon (15 mL) white wine vinegar
1/3 cup (79 mL) ice water

For the filling

2 small or 1 large butternut squash, about 21/2 pounds (1134 g)
3 tablespoons (45 mL) oil
1½ teaspoons (5 g) tsp table salt
Freshly ground black pepper
1 tablespoon (14 g) butter
2 large sweet onions, such as Spanish or Vidalia, halved, thinly sliced in half-moons
1/4 teaspoon (1 g) sugar
1/4 teaspoon (1 g) cayenne pepper, or to taste (optional
2 cups (180 g) grated Italian Fontina cheese
1 teaspoon (4 g) chopped fresh thyme, or 2 teaspoons chopped fresh sage
1 egg beaten with 1 tsp (4 g) water, for glaze (optional, but makes for a croissant-looking finish)

Directions: 

To make pastry: In a bowl, combine the flour and salt. Add the whole sticks of butter and, using a pastry blender, break up the bits of butter until the texture is like cornmeal, with the biggest pieces the size of pebbles. In a small bowl, whisk together the sour cream, vinegar and water, and pour this over the butter-flour mixture. Stir with a spoon or a rubber spatula until a dough forms, kneading it once or twice on the counter if needed to bring it together. Pat the dough into a ball, wrap it in plastic and chill it in the refrigerator for an hour or up to two days.

To prepare squash: Peel the squash, then halve and scoop out seeds. Cut into ½-inch to ¾-inch chunks. Pour 2 tablespoons (30 mL) of the olive oil into one or two smaller baking sheets, spreading it to an even slick. Lay the squash chunks on the baking sheet in one layer, sprinkle with ½ teaspoon (2 g) of the salt, and freshly ground black pepper, and roast in a 400 F oven for 30 minutes, or until squash is tender, turning the pieces occasionally so that they brown evenly. Set aside to cool slightly. Leave the oven on.

While the squash is roasting, melt the butter and remaining tablespoon of olive oil in a heavy frying pan, and cook the onions over medium-low heat with the sugar and remaining teaspoon of salt, stirring occasionally, until soft and tender, about 25 minutes. Stir in the cayenne pepper, if using.

Mix the squash, caramelized onions, cheese and herbs together in a bowl
To assemble the galette: On a floured work surface, roll the dough out into a 16- to 17-inch round. Transfer to a parchment-lined baking sheet. Spread the squash-and-cheese mixture over the dough, leaving a 2 to 2½-inch border. Fold the border over the squash and cheese, pleating the edge to make it fit. The centre will be open. Brush the outside of the crust with the egg-yolk wash, if using.

Bake until golden brown, 30 to 40 minutes. Remove the galette from the oven, let stand for five minutes, then slide onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Makes 1 hearty 12-inch galette, serving 6