The Purloined Recipe

Pastry

Basically just a shortcrust pastry. The quantities I use for one generous-sized galette are 12 oz. flour, 8 oz. butter 1-2 T sugar, salt, and water to mix.

2 ½ pounds butternut squash
Olive oil
Salt and pepper
1 small head of garlic, cloves separated but not peeled
1 small onion, finely chopped
10 fresh sage leaves, coarsely chopped, or 1 ½ tsp dried
½ cup freshly grated Romano or Parmesan cheese
2/3 cup crumbled Roquefort or other blue cheese (3 oz.)

Preheat oven to 375 degrees.

Halve the squash; scrape out and discard the seeds and fibers. Lightly brush each cut side of the squash with olive oil; season with salt and pepper. Place the garlic cloves in the cavities and turn the squash halves cut side down on a baking sheet. Bake for about one hour, or until the squash is tender when pierced with a knife. Remove the garlic and if the cloves aren’t soft, return them to the oven and bake a little longer.

The recipe can be made to this point up to 3 days ahead; wrap the squash and garlic separately and refrigerate.)

Scoop out the squash flesh into a large bowl and mash with a fork until fairly smooth. If the flesh is very wet, place it in a colander and let drain for a couple of hours. Squeeze the garlic out of its skin and mash.

In a small skillet warm 2 tsp of olive oil over low heat. Add the onion and sage and cook, stirring occasionally, until the onions are soft and beginning to color – 6-7 minutes. Add to the squash along with the mashed garlic and Romano. Mix well, season with salt and pepper and fold in half of the Roquefort.

Preheat oven to 400 degrees.

On a lightly floured baking sheet without sides, roll out the galette dough into a large round (or you can make individual smaller ones) and spread the squash filling over the dough, leaving a 1 ½ to 2 inch border. Sprinkle the remaining Roquefort on top. Fold up and pleat the border of the dough. Brush the dough with beaten egg.

Bake until the crust is nicely browned and cooked through. Serve hot or warm!

entrees, garlic, onions, Recipes By Ingredient, sage, squash - winter, The Recipes

1 – 9×13 Casserole dish
4-5 – Med Assorted Squash
1/2 Red Onion
1/2 Head of Cauliflower – Broken into small florets
2 16 oz cans of tomato sauce or one Jar of Spaghetti Sauce
One handful Fresh Herbs – I use Basil, Oregano, Sage and Marjoram
3 Cloves of Garlic – pressed
Salt, Pepper and Red Chili Pepper Flakes to Taste
1 Cup Cheddar Cheese
Parmesan Cheese to Taste
Slivered Almonds

Chop assorted squash and onion. Layer in casserole with cauliflower. Pour tomato/spaghetti sauce, garlic, fresh herbs and Salt, Pepper and Red Chili Pepper Flakes over the veggie mixture. Add cheese to the top and then almonds.

Cover and bake at 350 for 40 minutes then take off the cover and cook for an additional 10 minutes or until browned.

*You can also turn this into a southwest dish by adding a can of tomatoes with green chilies, 1 can of plain tomatoes sauce and adding assorted bell peppers. Omit the Italian fresh herbs and add seasonings such as ground chipotle chili pepper, cumin and top with fresh cilantro.

basil, chiles, cilantro, entrees, garlic, oregano, Recipes By Ingredient, sage, side dishes, squash - summer, The Recipes

(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Makes one twelve-inch pizza.

You can adapt this easily for bruschetta if you don’t have the time or inclination to make pizza dough.

2 (4-ounce) balls fresh mozzarella
½ recipe Pizza Dough, below
olive oil
15 to 20 sage leaves
A chunk of Parmigiano-Reggiano
red pepper flakes
sea salt

Preheat the oven to 500°F. Thinly slice the mozzarella and set it on paper towels to dry.

Roll or pat the dough into a circle 12 or 13 inches across, keeping it a little
thicker at the edge. If using a baking stone, generously dust a peel with cornmeal
and Lay the dough over it. Otherwise, put the dough on a sheet pan or pizza pan.
Lay the mozzarella over it, drizzle with a little oil, and bake for 7 minutes. Remove, add the sage leaves, and bake until the crust is golden, another 8 to 10
minutes.

Remove from the oven, grate a little Parmigiano-Reggiano over the pizza, season with pepper flakes and a pinch of salt, and paint the edge with olive oil. Cut into wedges and serve immediately.

Sage Oil
Makes ½ cup
4 tablespoons unsalted butter
24 sage leaves
½ cup olive oil
Melt the butter in a small skillet over medium heat until it turns pale gold and
smells pleasantly nutty. Skim off any foam, add the sage leaves, and let them
sizzle for a minute or so. Pour in the oil, reduce the heat to low and cook for 10
minutes. Pour through a strainer and reserve the sage leaves. Use the crispy
sage leaves for a garnish on another dish and keep the oil to use as needed.

Pizza Dough
Makes two l2 inch round pizzas or one 12×16 pizza
1¾ cups warm water
1 scant tablespoon active dry yeast
pinch sugar
3 cups all-purpose flour or more as needed
1 teaspoon sea salt
1 tablespoon olive oil

Put the warm water in a mixing bowl and stir in the yeast, sugar, and 1 cup of
the flour. Set aside until foamy. 20 to 30 minutes. Oil a clean bowl for the dough.

Stir in the salt and oil, then start stirring in the flour until the dough is fairly stiff.
When too stiff to stir, turn it out onto a lightly floured counter and knead until the
dough is smooth and shiny, about 10 minutes. Add more flour as needed. Put the
dough in the oiled bowl, turn once to coat, cover with plastic wrap. and set aside
to rise until doubted in bulk, about an hour.

For pizzas divide into 2 or 4 pieces, shape loosely into balls, then out into thin
circles. For one large rustic tart, roll into a large rectangle and bake it on a sheet.

pizza, sage