butternut squash and caramelized onion galette

this stuff is amazing.

i'm pretty sure that everyone i've made it for is hooked. like, really hooked.

pastry:

1 1/4 cups flour

1/4 tsp salt

1/2 cup unsalted butter (i've used both salted and unsalted...both are good), cut into pieces

1/4 cup sour cream

2 teaspoons fresh lemon juice.

1/4 cup ice water

filling:

1 sm butternut squash (abt. 1 lb.)

2 Tbsp olive oil

1-2 Tbsp butter (if your pan is non-stick, the lesser amount is good)

1 large onion, halved and thinly sliced in half moons

1 tsp salt

pinch of sugar

1/4 tsp cayenne, or to taste

3/4 cup fontina cheese, grated or cut into itty bitty bits. (this cheese is so good that i'm constantly looking for ways i can use it...it's amazing on pizza.)

1 1/2 tsp chopped fresh sage leaves (i've used the dried kind too...)

In a bowl, combine the flour and the salt. place butter in another bowl and put both bowls in the freezer for one hour. remove the bowls and make a well in the flour. add the butter and cut in, until the mixture resembles coarse meal. make another well.

in a small bowl, whisk the sour cream, lemon juice and water together and add half this mixture to the well. with your fingers (ahhh!) mix the liquid til it forms large lumps. remove lumps and repeat with remaining liquid and flour-butter mixture. pat the lumps into a ball being careful not to overwork the dough. cover with plastic wrap and refrigerate for 1 hour.

note: this is the way deb says to do it over at smitten kitchen says to do it. i've done it her way, but i've done it a quicker way too, skipping the freezer steps, just making sure my butter is cold when i make the pastry. i've also skipped the 2 step liquid to dry fiasco. i just dump it all in at once and it works fabulously.

okay. onto the squash. preheat your oven to 375F. peel squash, and halve and scoop out all it's insides. cut into 1/2 inch pieces and toss with olive oil and 1/2 tsp of the salt. roast on foil lined sheet for 30 minutes (foil makes for easier cleaning) or until the pieces are tender. set aside to cool slightly.

to caramelize the onions while the squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining 1/2 tsp of salt and pinch of sugar, stirring now and then until they are soft and lightly golden brown, about 20 minutes. stir in cayenne.

up your oven temp to 400F. mix all your veggies together, with the cheese and herbs. set aside.

on a floured surface, roll the dough out into a 12-inch round. transfer to an ungreased baking sheet and spread the squash, onions, cheese and herb mixture over the dough, leaving about a 1 1/2 inch border around the edge. fold the border over the mixture, pleating as you go to make it fit. the center will be open.

bake until golden brown, 30-40 minutes. remove from oven and let stand for about 5 minutes and then slide onto a serving plate. cut into wedges and serve hot, warm or room temp. serves 6...or 2. i mean 6, definately 6.

enjoy!

[photo and recipe credit: smittenkitchen.com]

THE best oatmeal chocolate chip cookies, EVER.

seriously.

everybody loves these. they are the only cookies i ever make, when i make cookies that is....which is not very often, i'm sad to report.

1 1/2 cups of margarine, room temperature. leave them overnight. do it. this simple step makes, or breaks this recipe.
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
3 tsp vanilla
3 cups flour
1 tsp bk. soda
1 tsp bk. powder
2 1/2 cups oats
1 pkg. chipits milk chocolate chips.
some m&m's. i usually use about a cup. or more. depends what kinda mood i'm in.

preheat oven to anywhere between 350-375. my old oven was 365, my new one 360. i know that sounds lame, but i've totally noticed a difference.

mix margarine and both sugars until well combined.

add eggs and vanilla and mix well.

add flour, soda, and powder and mix until combined and then add oats.

stir in all that chocolate and scoop with ice cream/cookie scoop onto a baking sheet.

bake for 11-14 minutes, until slightly browned. it is important not to overcook these. when you take them out, drop them onto the counter from about 3 inches and let cool slightly before moving the to a cooling rack.

enjoy!

oh, and a major shout out to my mom-in-law from whom i stole this recipe.

lemon ricotta pancakes with sauteed apples

these are amazing. seriously. just a subtle lemon flavor and the apples top them off fabulously.

definitely my favorite pancake and good to eat any time of day.

4 lrg granny smith apples, peeled, cored and sliced
2 Tbsp unsalted butter
3 Tbsp sugar
1/2 tsp cinnamon
fresh lemon juice to taste

4 larg eggs, separated
1 1/3 cups ricotta
1 1/2 Tbsp sugar
1 1/2 Tbsp freshly grated lemon zest
1/2 cup all purpose flour
melted butter for brushing the griddle

maple syrup

prepare the apples by sauteing them in the butter in a large heavy skillet over med-hi heat. saute, stirring occasionally, for about 5 minutes, or until they are softened.. sprinkle them with the sugar and cinnamon, and continue cooking them over medium heat for about 5-10 minutes until they are tender to your liking, stirring occasionally. stir in lemon juice. keep warm

for the pancakes: whisk together the egg yolk, ricotta, sugar and zest in a bowl. add the flour and stir just until it is combined. beat the egg whites with a pinch of salt, with an electric mixer until they are stiff. whisk 1/4 of them into the batter, then fold in the remaining whites, gently but thoroughly.

heat a griddle over med to med-low heat, until it is hot enough to make drops of water scatter on it's surface. brush with some of the butter. pour the batter onto the griddle by 1/4 cup measures and cook the pancakes for 1 -2 minutes, or until they are golden, brushing on melted butter as necessary.

keep warm in preheated 200F oven, on a heatproof platter, if you've got one...no biggie.

serve with sauteed apples and maple syrup.

enjoy!


[from smittenkitchen.com, originally found in Gourmet, sept. '91]