Tag Archives: Savory

Ratatouille Tart with Polenta Crust

Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}If you’re searching for a plant-based summer recipe that is as visually striking as it is delicious, look no further. This Ratatouille Tart with Polenta Crust combines two of my favorite things—simply-prepared vegetables and soft corn polenta—and elevates them into one magnificent main. Did I mention that it’s naturally gluten-free and vegetarian?*

*I wrote vegan swaps in the recipe, too.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}While this recipe takes some time to prepare, none of the steps are difficult and the results are more than worth the effort! You can make things easier for yourself by preparing the polenta and forming the crust a day ahead.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}When you’re ready to bake, spread on some tomato sauce and slice up a bunch of summer produce. If you’re a little fancier than I am and have a mandoline, this would be a great time to use it.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Assemble the tart by arranging the sliced vegetables in concentric circles and finishing them off with olive oil and fresh thyme. Cover the whole thing with a parchment round to ensure that everything cooks evenly. And then…Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}…well, let’s just say I’ll pray for you during the thirty minutes between baking and slicing. I promise it’ll be worth the wait. I mean, when are polenta and ratatouille not worth the wait?!Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}I love this tart when it’s fresh, but you should know that it slices particularly well at room temperature and cold, meaning this is a great make-ahead option. The tart pictured here was made on a Monday and reheated by the slice for lunches all week long.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}It was exactly as wonderful as it looks.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}

Ratatouille Tart with Polenta Crust
ratatouille adapted from Deb Perelman
makes 1 9-inch round tart, 4-6 servings

Polenta Crust:
2 cups water
1 cup whole milk (or unflavored, unsweetened plant milk)
1/2 teaspoon Kosher or sea salt
1 cup coarse ground cornmeal
2 tablespoons unsalted butter or olive oil
1/2 teaspoon prepared dijon mustard
few grinds freshly ground black pepper

Ratatouille:
1/4 cup tomato sauce
2 cloves garlic, minced
1/2 shallot, minced
1/2-1 teaspoon Kosher or sea salt (based on your taste), divided
~1/2 small, thin eggplant, 1/8 inch slices
~1/2 medium zucchini, 1/8 inch slices
~1/2 medium yellow squash, 1/8 inch slices
~1/2 long, thin red bell pepper, seeded, 1/8 inch slices
~1 1/2 roma tomatoes, 1/8 inch slices
1 tablespoon olive oil
few grinds freshly ground black pepper
1 1/2 teaspoons fresh thyme leaves

For assembly:
9-inch round piece of parchment paper

For serving (optional):
fresh parsley or other herbs
feta or goat cheese

Grease a 9-inch round springform pan or tart pan with removable bottom. Set aside.

Make polenta. Bring water and milk to a simmer. Keep an eye on it, as milk can boil over dramatically without much notice. Add 1 teaspoon salt. Whisking constantly, add polenta in a thin stream. Reduce heat to medium-low, whisking very frequently for 25-30 minutes, until thick. Remove from heat. Whisk in butter, dijon, and black pepper. Transfer to prepared pan and use a silicone spatula or wooden spoon to spread it to the edges. Let sit for 15 minutes.

Using the back of a wet spoon, press the polenta from the center toward the edges of the pan to create a rustic crust. Set aside. At this point, the crust may be covered and refrigerated for up to 24 hours.

Preheat oven to 375F. Prepare the ratatouille filling. Spread tomato sauce on the bottom of the tart. Scatter minced garlic and shallot over the top, along with 1/4 teaspoon of salt. Starting from the outer edge and working in a concentric circle to the center, arrange sliced eggplant, zucchini, yellow squash, red bell pepper and tomato in an overlapping pattern. Drizzle with olive oil and top with 1/4-1/2 teaspoon salt, black pepper and fresh thyme.

Cut a piece of parchment to fit over the pan, covering all exposed tart. Gently lay it in the pan. Bake tart 45-55 minutes, or until vegetables are tender. Remove and discard parchment. Let tart cool at least 30 minutes before slicing. Serve with fresh herbs or cheese, if desired.

Slices will be neatest at room temperature, but tart may be served at any temperature. Leftovers will keep covered in the refrigerator for up to three days.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}

Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}

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Bacon, Cheddar & Scallion Scones

Bacon, Cheddar & Scallion SconesI don’t know how exactly this began, but somewhere along the line, I got it in my mind that there is no combination that says “casual-but-classy spring lunch” quite like a savory scone with a big green salad.

(Yes, these are the sorts of very specific things I spend ample time thinking about.)Bacon, Cheddar & Scallion Scones

I sincerely don’t know where I got this idea or why I believe it, but…like…I’m not wrong. I can absolutely see Ina Garten serving this exact combination (plus a bundt cake) in a room stuffed to the gills with hydrangeas, and receiving zero complaints.* It’s pretty hard not to like a cheesy scone studded with bacon and scallions alongside a crunchy, fresh salad.

*I haven’t watched Ina in years, but there is a very real chance she did this exact thing and I tucked the idea so deep in my mind that I am just now addressing it. That’s probably it. Mystery solved. I know you’re all relieved.Bacon, Cheddar & Scallion Scones

My Bacon, Cheddar & Scallion Scones are perfect for this application. They’re golden-topped, fluffy-centered and nubbly-edged—perfect for pulling apart while they’re still warm. Their flavor is mostly salty and savory, but they get a little sweetness and heat from honey and cayenne, too. Yum.Bacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion Scones

Like all of my scone recipes, these are really easy to make. Once the bacon is crisped, cooled, and crumbled, the scones come together in about 25 minutes. As with pie dough, biscuits, and rough puff, the key to excellent scones is to keep everything cold and to work the dough *just* until it comes together. Overdo it or let ‘em get sticky and you’ll have bacon, cheddar & scallion hockey pucks—probably not the worst things in the world, but not what we’re going for here.Bacon, Cheddar & Scallion Scones

No, we’re going for airy, buttery, light-centered scones with bits of smoky bacon and sharp scallion, and a little funk from the cheese. Yesssss. I like these by their lonesome when they’re still warm, but a swipe of butter never hurt anything.Bacon, Cheddar & Scallion Scones

They’re also very good split and toasted in the days that follow, if you’re the sort of person who likes to have leftover scones around. (I am.)Bacon, Cheddar & Scallion Scones

Bacon, Cheddar & Scallion Scones
makes 8 scones

2/3 cup whole milk + more for brushing, very cold
2 tablespoons honey
1/2 teaspoon prepared dijon mustard
2 cups all-purpose flour
1/8 teaspoon ground cayenne pepper (optional)
2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
1 cup crumbled crispy bacon (about 8 slices)
1 cup freshly-grated sharp cheddar cheese (about 4 ounces)
1/4 cup thinly sliced green scallion tops
1/2 cup (1 stick) unsalted butter, very cold, cut into cubes

Place an oven rack in the center position. Preheat oven to 425F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

Make the scones. Pour 2/3 cup whole milk into a measuring cup. Whisk in honey and mustard. Chill while you prepare the other ingredients.

In a large mixing bowl, whisk together flour, optional cayenne, baking powder, and salt. Stir in bacon, cheddar, and scallions. Use a pastry blender to cut in cold butter until the largest pieces are the size of small peas. Stir in milk mixture with a silicone spatula or wooden spoon until a shaggy dough forms.

Turn dough out onto a floured surface. Use your fingertips to shape dough into a 1-inch thick circle. Slice into eight wedges with a large chef’s knife. Remove cut scones to prepared baking sheet. Brush with additional whole milk. Bake scones for 14-15 minutes, rotating the pan back-to -front at the 7 minute mark. Let scones cool on the pan for ten minutes before serving.

Scones are best the day they are made, but will keep in an airtight container in the refrigerator for up to three days.Bacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion Scones

Spinach-Artichoke Twice-Baked Potatoes

Spinach-Artichoke Twice-Baked PotatoesFor weeks, I have been eagerly waiting to share this recipe with you. I’d love to say that I feel this way with every single recipe in my archives, but that would be a lie. I only post recipes that I like and believe in, of course, but it’s rare that I get all kid-on-Christmas about one.Spinach-Artichoke Twice-Baked PotatoesSo, what’s so special about this recipe? Well, for one, it’s a vegetarian main (or hearty side), and I can never have too many of those. And two, it’s for twice-baked potatoes that are filled with the flavors of my favorite hot, cheesy dip. Need I say more?!Spinach-Artichoke Twice-Baked PotatoesThese Spinach-Artichoke Twice-Baked Potatoes are so delicious, y’all. They’re soft and creamy on the inside and brown and crispy on the outside. Oh, and there’s melted cheese involved. And a serving of vegetables. Yesssss.Spinach-Artichoke Twice-Baked PotatoesIf, by chance, you’ve never heard of or eaten a twice-baked potato…well, I’m sorry that you’ve been deprived for so long. Luckily, you can remedy that today! Let me give you a quick rundown.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesAs their name states, twice-baked potatoes are potatoes that have been baked two times. The first time, they are rubbed down with oil and salt and baked until tender.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesNext the potato innards are scooped out, leaving behind four potato skin “boats.” The potato flesh is mashed with other ingredients to create a filling.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesTraditionally, those include sour cream, bacon, cheddar, and scallions, but this recipe deviates from the norm in favor of lemony sautéed spinach, chopped artichoke hearts, butter, cream cheese, and monterey jack cheese. YUM.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesThe filling is then spooned back into those potato skins, topped with more cheese, and baked a second time, until golden and a bit crispy ❤ Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesI prefer to serve Spinach-Artichoke Twice-Baked Potatoes as a main, but they also work well alongside chicken or pork. However you serve these potatoes though, they’re guaranteed to leave you wishing you’d doubled the batch.Spinach-Artichoke Twice-Baked Potatoes

Spinach-Artichoke Twice-Baked Potatoes
makes 4 servings

2 medium-large russet potatoes (about 1 pound total)
1 1/2 teaspoons olive oil, divided
1 1/4 teaspoons Kosher salt, divided
5 ounces fresh baby spinach leaves
juice of 1/2 lemon
1/2 13.5 ounce can artichoke hearts in water, drained
2 ounces full-fat cream cheese (1/4 brick)
2 tablespoons unsalted butter
1/2 teaspoon freshly-cracked black pepper
1 cup (about 4 ounces) shredded Monterey Jack cheese, divided

Preheat oven to 400F. Line a baking sheet with parchment paper.

Scrub and dry potatoes. Prick each several times with a fork. Massage 1/2 teaspoon each olive oil and salt onto potato skins. Place on prepared pan and bake about 1 hour, or until I small knife meets no resistance when inserted. Let potatoes cool 7-10 minutes, or until they can be handled.

While potatoes are baking, prepare the filling ingredients. Heat 1 teaspoon olive oil in a skillet over medium heat. Add spinach by the handful, wilting it as you go so as not to overload the pan. Season with 1/4 teaspoon salt. When all spinach has wilted, remove pan from heat. Squeeze in lemon juice and give another stir. Set aside.

Use a large, sharp chef’s knife to cut artichoke hearts into a 1/2-inch dice. Set aside.

When you can handle the potatoes (they should still be very warm), remove them to a cutting board. Slice them in half lengthwise and use a spoon to scoop out the flesh, leaving behind the potato skin “boats.” Set the skins aside.

Make the filling. Place potato flesh in a medium mixing bowl. Use a potato masher (or two forks) to break up the large pieces. Add cream cheese, butter, 1/2 teaspoon salt and black pepper and continue to mash just until combined. Do not over-mash. Use a silicone spatula or wooden spoon to fold in spinach, artichokes, and 1/2 cup shredded Monterey Jack. Taste a small bite of filling and adjust seasoning as needed.

Place potato skins on a parchment-lined baking sheet. Divide filling mixture among skins (1/2-2/3 cup each); they will likely be heaping a bit. Top each with 2 tablespoons shredded Monterey Jack cheese. Bake for another 20-25 minutes at 400F, or until the cheese is browning in places. Let potatoes cool a few minutes before serving.

Twice-Baked Potatoes are best eaten the day they are made, but leftovers can be draped with a damp paper towel and reheated in the microwave, if desired. I’m sure they can also be reheated in a toaster oven or oven, although I have not tried it myself. Leftovers will keep covered in the refrigerator for up to 3 days.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked Potatoes

Roasted Butternut Squash Soup with Maple-Chile Butternut Seeds

Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsI love January on this blog. It’s not that I’m not into making desserts all the time—and you know I can’t quit baking completely—but it’s really fun to share recipes that are part of my everyday life. The sorts of things that I make on the weekends and then delegate as lunch or dinner for the next four days. #singlelady Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsI’ve been making this Roasted Butternut Squash Soup for the last few months and I can’t get enough. It’s super simple to put together and very wholesome and comforting.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsDid I mention that it’s made almost entirely of vegetables and contains zero dairy? This soup’s creamy, velvety texture comes from one unsuspecting secret ingredient: a turnip.* It’s diced up and roasted with the butternut squash until everything is golden and sweet. Yum.

*Yes, the turnip pictured is comically large. That’s what I get for shopping ten minutes before close on a Friday night.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsThe roasted vegetables are then combined with some softened aromatics and stock (chicken or vegetable, whatever you have on hand), simmered for a few minutes, and puréed into a thick, rich, nutritious soup.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup provides a great blank slate for any number of garnishes. I was tempted to go with crispy bacon or even a wintry pesto, but decided instead to make something out of the seeds from my butternut squash!Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsWhile the vegetables were roasting, I rinsed the seeds to remove the fibrous squash innards. Then I toasted them in a dry pan just until they started to pop. After that, I added some olive oil, maple syrup, ancho powder, cayenne and salt, and stirred until they were brown and crispy.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsThe results are spicy, salty, sweet Maple-Chile Butternut Seeds, perfect for garnishing soup. Or eating by the tiny handful while you wait for your subpar Chinese takeout to arrive, which is exactly what happened to these. Ah, well.Roasted Butternut Squash Soup with Maple-Chile Butternut Seeds

Roasted Butternut Squash Soup
makes 4-6 servings

1 2 lb butternut squash
1 large or 2 medium white turnips
3 tablespoons olive oil, divided
1 large or 2 small Spanish onions, 1/2-inch diced
3-5 cloves garlic, crushed
4 cups chicken or vegetable stock
2 cups water
2 bay leaves
1/2-3/4 teaspoon fine sea salt
1/4-1/2 teaspoon freshly cracked black pepper

Preheat oven to 425F.

Peel butternut squash and use a large, sharp chef’s knife to cut it into 1-inch chunks. Reserve seeds for Maple-Chile Butternut Seeds (recipe below).

Peel turnip(s) and cut into 1-inch chunks. Place turnip and butternut squash pieces on 2 dry rimmed baking sheets. Drizzle each pan with 1/2 tablespoon (1 1/2 teaspoons) olive oil and toss to coat vegetables. Roast 50-60 minutes, tossing every 25 minutes. They should be soft and caramelized in places. (The roasting time is a good time to make Maple-Chile Butternut Seeds.)

Heat remaining 2 tablespoons of olive oil in a 6-quart soup pot over medium heat. Add diced onion and crushed garlic cloves and cook, stirring frequently, until onion has softened. Stir in roasted vegetables. Add stock, water, and bay leaves. Turn heat to high. Bring to a boil, reduce to a simmer, and cook for 15 minutes.

Remove pot from heat. Discard bay leaves. Use a stick-blender to purée soup. Season with salt and pepper, as desired.

Serve soup with butternut seed garnish. Leftovers will kee in an airtight container in the refrigerator for up to 4 days.

Maple-Chile Butternut Seeds
makes about 1/3 cup

~1/3 cup butternut squash seeds (from 1 butternut squash)
1 teaspoon olive oil
1/4 teaspoon ground ancho, chipotle or other chile powder
pinch of ground cayenne pepper
pinch of fine sea salt
2 teaspoons pure maple syrup

Place squash seeds in a small mixing bowl and cover with water. Use your fingertips to remove pithy squash innards from seeds, discarding them as you go. Pour seeds through a colander and remove any remaining pith.

Place seeds in an even layer on a clean, dry kitchen towel (or double layer of paper towels). Blot dry with another kitchen towel (or paper towel).

Heat a medium heavy-bottomed skillet over medium-low heat. Add squash seeds and toast, stirring every minute or two, until they start to pop. Do not burn.

Reduce heat to low. Stir in olive oil. Return heat to medium-low and cook, stirring frequently, until they begin to darken and pop again. Do not burn.

Mix in chile powder, cayenne, salt, and maple syrup. Stir constantly for 1-2 minutes, until the seeds clump. Remove from heat.

Transfer seeds to a plate and let cool completely. Serve with Roasted Butternut Squash Soup.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut Seeds

Cornmeal Biscuits

Cornmeal BiscuitsOn the last night before I went on holiday break, I cooked for a dinner party in Brooklyn Heights. The hostess wanted to keep it all very casual, so we quickly settled on a menu of chili, salad, and chocolate pudding for dessert, but determining which carby side to serve was more difficult.Cornmeal BiscuitsI mean, I get it. When you’ve got a warm bowl of chili on a cold winter’s night, deciding between a wedge of cornbread or a flaky biscuit is like deciding which child you like better.

But actually probably not because children and bread are not the same. Oops.Cornmeal BiscuitsCornmeal BiscuitsCornmeal BiscuitsCornmeal BiscuitsIf you’ve ever found yourself in a cornbread vs. buttermilk biscuits quandary, this is a recipe for you! There’s no more need for minor bread-related anxiety—these Cornmeal Biscuits are the best of both worlds 🙂 Cornmeal BiscuitsThey’re essentially buttermilk biscuits with yellow cornmeal swapped for some of the flour. The resulting biscuits are buttery and tender in the centers, but have crispy, nubbly edges from the coarse texture of the cornmeal.Cornmeal BiscuitsCornmeal BiscuitsThey’re perfect by themselves or with a pat of butter…Cornmeal BiscuitsCornmeal BiscuitsCornmeal Biscuits…but I think they’re especially good with a drizzle of Habanero Honey.Cornmeal Biscuits

Cornmeal Biscuits
makes about 11 biscuits

1 1/3 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
6 tablespoons unsalted butter, very cold, cut into cubes
2/3 cup buttermilk, very cold

For finishing:
2 tablespoons unsalted butter, melted

For serving:
butter
jam
honey (habanero or otherwise)

Preheat oven to 425F. Line a baking sheet with parchment. Set aside.

In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add butter and use a pastry blender (or two forks or very clean fingertips) to break it down until the largest pieces are the size of small peas. Use a silicone spatula or wooden spoon to stir in buttermilk until a dough forms.

Flour a surface and your fingertips. Turn dough onto the surface and pat until it’s 1/2-inch thick. Use a 2 1/2-inch biscuit cutter to cut biscuits. Make sure to cut directly down—do not twist. Place cut biscuits a couple of inches apart on prepared baking sheet. Chill dough/baking sheet if anything becomes too warm/sticky at anytime in this process.

Bake biscuits 12-15 minutes, or until puffy and golden. Remove from oven and brush tops with melted butter.

Let biscuits cool until you can handle them. Serve with butter, jam, and/or honey, if desired.

Cornmeal Biscuits are best the day they are made, but will keep in an airtight container at room temperature for up to 48 hours.Cornmeal BiscuitsCornmeal BiscuitsCornmeal Biscuits