3 Tbsp sour cream (or yogurt or buttermilk)
1/3 cup ice water
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp sugar
1/2 tsp salt
7 Tbsps cold unsalted butter cut into 6 to 8 pieces
Mix the cornmeal, flour, salt and sugar together.
Stir sour cream with 1/3 cup ice water set aside.
In a food processor and the flour mixture and the cold butter pieces and pulse it about 5 to 6 times until butter is about peas sizes.
Transfer mixture into a bowl and then add the sour cream mixture little by little. Gather the dough together and divide in half and form it into a disk and wrap in plastic and chill for at least an hour before using.
Ingredients for Fillings:
8 asparagus, peeled and sliced thinly diagonally
10 brown mushrooms, sliced thinly
3 cloves of garlic, chopped finely
salt and pepper
1/2 cup ricotta cheese
1/4 cup goat cheese
1/8 cup finely grated Parmesan
1/8 cup blue cheese
Heat a saute pan, add a little olive oil. Saute the mushrooms for about 4 minutes, turning the mushrooms. Then add the asparagus. Add a pinch of salt and some black pepper. Once slightly soft, remove from pan and let it cool completely.
Then add the cheeses and mixed with the saute vegetables. Set aside.
Roll out one of the dough into 8 inch disc. Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.
Spread savory filling in the middle of the dough and leaving 2 to 3 in. border. Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. I gave an egg wash and sprinkled the crust with coarsely ground black pepper corn, cumin seeds and fennel seeds and some sea salt.
Bake the galette for 35 to 40 minutes or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Serve warm or at room temperature
What I wanted to do with this recipe was make crepes, but what I did was get lazy and bought pancake batter instead. I'm pretty satisfied with the results, because I found that by making, thick, fluffly pancakes with savory ingredients instead of crepes, I was inevitablty making this doughy, cheesey, delicious pastry that's far better than a crepe, and something that I'll definitely be making for dinner (or breakfast) again.
Click here to see Fall in Love with Breakfast Again — at Dinner.
Enjoy the flavors of fall with this unique savory flatbread, great for a quick appetizer or light meal. Grapes added at the end of baking provide a sweet, juicy bite.
Click here to see In Season: Grapes Recipes
Crepes are known for their sweet dessert filling, but this Russian crepe recipe is savory and can be stuffed with either pulled pork or chicken. They are a little bit heavier than some other Russian finger foods, but make for a delicious complement to a winter party.
This is one of my favorite go-to appetizers for a party. If I am having over eight people or more, I’ll make the full recipe, but will cut down the recipe and use a smaller springform pan when having over fewer guests. This savory cheesecake is a great make-ahead appetizer (and a great leftover, as well) that everybody seems to love.
Adapted from “Fast & Fabulous Party Foods and Appetizers” by Gwen McKee and Barbara Moseley.
I adore Purim. Any holiday that encourages dressing up, eating large amounts of candy and drinking alcohol gets a thumbs up from me. I don't like to eat Hamantaschen though. The three cornered pastry is a holiday treat and is traditionally filled with poppy seeds and various jams. Devouring it is symbolic of overcoming evil.(more on that HERE) I do like to engage in all the festivities and since I run a food blog, I felt it was necessary for me to bake some. I like chocolate and savory foods, so I came up with the following three versions that were in the spirit of the holiday but tastier than the usual selection.
1. Bleeding Hamantaschen: These chocolate and raspberry filled pastries were decadent but due to the raspberry juices leaking out during the baking process, they resembled bleeding hearts. Which works for me since my fam and I are dressing up as pirates this Purim. They may look messy but they taste divine!
2. Mediterranean Hamantaschen: Caramelized onions, tomato, basil and goat cheese make these the perfect appetizer to serve this holiday. I had to resist eating all of them long enough to take the photo!
3. Taco Hamantaschen: These came about by accident, as I had leftover taco meat and spinach from dinner and decided to use them along with some ravioli dough that I had in the freezer. The dough gets nice and crispy in the oven which makes these taste like real tacos!
Whether you make your own dough or use puff pastry or ravioli, creating your own Hamantaschen is not only easy but fun when you get to choose the fillings. Simply cut out circles of dough using a round cookie cutter or the rim of a glass cup, then put 1 tsp. of your favorite filling on top and bake in the oven on 375' for about 15-20 minutes until golden and slightly crispy.
Ingredients & Directions for Bleeding Hamantaschen:
1 sheet of puff pastry
1 cup of raspberries
1 cup of chocolate chips
Cut out circles of puff pastry using a cookie cutter or the rim of a glass cup. Then place 1 tsp. of chocolate sauce in the center of each circle. Place 1 or 2 raspberries on top of chocolate then pinch the side of the dough together forming a triangle. Bake in oven on 375' for 15 to 20 minutes until golden and slightly crispy. Melt the chocolate chips and drizzle over hamentashen. These taste great once cooled off and given the chance to slightly harden, otherwise it's a gooey mess!
Ingredients & Directions for Mediterranean Hamantaschen:
1 sheet of puff pastry
2 tomatoes diced
1/2 onion diced
1/2 cup of crumbled goat cheese
1/4 cup of fresh basil diced
Cut out circles of puff pastry using a cookie cutter or the rim of a glass cup. Saute the onions until tender. Add the tomatoes and cook for several minutes. Place 1 tsp in center of each circle. Top with some goat cheese and basil. Bake in oven on 375' for 15 to 20 minutes until golden and slightly crispy.
Ingredients & Directions for Taco Hamantaschen:
1/2 pound ground beef
1 package of taco seasoning
1 cup of chopped spinach
frozen ravioli dough pre-cut into circles, defrosted
Brown beef, then add taco seasoning. Add spinach and allow to cook for several minutes. Place 1 tsp of filling in center of each ravioli circle. Bake in oven on 375' for 15 to 20 minutes until golden and slightly crispy.These would be great served with guacamole and salsa!
Let’s just say you have some leftovers — perhaps a beef stew, perhaps some chicken in, oh, I don’t know, cider gravy — and you’re thinking, "Boring! I can’t possibly eat that again." Well, my friend, should this happen to you, simply whip up a savory pie crust. In about a half an hour, you will be placing into your oven a dish worthy of company. If you happen to be a guest at my house during the winter months, you need not worry about being gauche by asking if the meat and gravy part of the pie are leftovers. They most assuredly are. And yet, you will be overwhelmed with the transcendent buttery flakiness of the crust, and will not care that I am serving you leftovers, my dear guest.
The number of dishes that can be fancied up with this dough is practically limitless. OK, so you’re a vegetarian. How about a vegetable stew, or a lentil and carrot stew? You there, Ms. Carnivore, let’s make a chili con carne and top it off with a layer of shredded pepper jack cheese and then the crust. Or maybe a lamb and carrot stew would be more to your liking. Why not add a bit of goat cheese under the crust for that dish? You see what I mean? Practically limitless.
So, now, just forget that you’ve ever read anything that implies pie dough is challenging to craft. Get thee to thy pantry and gather up the flour and butter and vegetable shortening. We’re going to make a meal-saving, savory pie crust.
Try it with this Tomato Tart recipe.
What your eyes see definitely doesn't match what your mouth tastes… It looks like pumpkin pie, it smells like pumpkin pie, but it's not pumpkin pie. Confused? Go ahead, give it a try. You'll be surprised how good contradiction tastes.
See all pumpkin recipes.
Click here to see A Vegetarian Thanksgiving.
Kendall Scott: I love making stuffed squash: It fills my kitchen with sweet and savory scents and fills me up without feeling bloated and tired afterward. My mother-in-law also makes her own delicious version of stuffed squash. She gave me the idea to make them up ahead of time, wrapping each half of a stuffed squash in aluminum foil, baking some immediately to enjoy now and storing the rest in the fridge for up to three days. Then you just pop them in the oven and they’re ready to eat in an hour!
Acorn squash contains phytonutrients like beta-carotene, which reduces free radicals in the body.
At first glance, savory oatmeal might sound a little strange to the brown sugar and/or cinnamon oatmeal lovers out there (myself included), but everything about it is brilliant. It’s similar to savory grits or creamy polenta. And it’s addictive.