Recipes: June 2013 Archives

Cob ovens and pizza perfection

Food Columnist Karen Anderson talked about Dirt Craft Natural Building's cob oven workshops on today's show. She says that these recipes will work well in a conventional oven or on your barbecue too.

 

Tilly Sanchez's Tomato Galette with Caramelized Onion Jam

 

Dough, makes enough for four, 6" galettes

Ingredients

5 ¼ cups all purpose flour

1 Tbsp kosher salt

1 ½ sticks (6 oz) cold, unsalted butter cut into small pieces

11 oz solid vegetable shortening chilled

1 cup  ice water

Method

• Mix flour and salt together in a large bowl. Add the cubed butter.

• Cut the butter into the flour using a pastry blender, until the mixture resembles coarse crumbs. Be patient, this takes a while.

• Continue working with the pastry blender and cut in the shortening until mixture has small clumps and curds.

• Switch to a spatula and add the ice water, stirring to incorporate it.

• Turn the dough onto a work surface and fold it over on itself a few times, being careful not to over work it or handle it too much.

• Divide the dough evenly into four sections. Pat into disk shapes. Cover and refrigerate for half an hour to two hours. You can also freeze any disks you don't use. They will keep well wrapped in the freezer for a few months.

 

Caramelized Onion Jam

Ingredients

2 Tbsp  olive oil

2 Tbsp  unsalted butter

10-12  sprigs of thyme

6 cups  thinly sliced red or yellow onions (about 3 1/4 pounds)

2/3 cup  packed light brown sugar

1/4 cup  balsamic vinegar

1/2 cup  dry sherry

1/4 tsp salt

Method

• Heat oil and butter in heavy large pot over medium heat.

• Add onions and thyme sprigs. Cover and cook until onions are tender, stirring occasionally, about 15 minutes.

• Remove the lid and continue cooking until onions are deep golden brown, about 15 minutes more. Remove thyme sprigs.

• Add brown sugar and stir. Deglaze the pot by pouring in the vinegar and sherry. Stir gently to combine. Reduce heat to medium low. Cook uncovered, stirring frequently, until onions are very tender and mixture is thick, about 20 minutes.

• Stir in salt, remove from heat and cool completely.

Comments