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Seasonal Squash Tart

Alex Saggiomo — Mon, 18 Mar 2019 22:21:32 +0000

Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

By using seasonal squash, this light and tasty dish—developed by Denver, Colorado-based chef Alex Saggiomo—can be made year-round. Try it with zucchini and yellow squash in the summer, then use all butternut in the fall. Feel free to get creative with the topping for this tart, which will help stretch leftover squash and other vegetables—whichever adventure you choose, it will pair beautifully with the buttery pastry and tangy goat cheese topping.

Yield: 2–4

Time: 2 hours

One 10- by 15-in. sheet frozen puff pastry, thawed and rolled out slightly to soften
½ medium butternut squash, peeled, seeded, and cut into large cubes
3 garlic cloves
2 Tbsp. extra-virgin olive oil, plus more for drizzling
¼ cup heavy cream
½ tsp. finely grated lemon zest
3 Tbsp. fresh goat cheese, divided
1 medium yellow summer squash, sliced into ¼-in. rounds
1 medium zucchini, sliced into ¼-in. rounds
Kosher salt and freshly ground black pepper

Instructions

Position a rack in the center of the oven and preheat to 350°F.
Line a large baking sheet with parchment, then place the puff pastry on it. Using a fork, create a border around the edges, poking holes throughout the dough of the sheet to prevent it from rising. Place another sheet of parchment over the top and place dried beans or pie weights over the surface. Bake until the edges rise slightly, about 20 minutes. Remove from the oven and set aside to cool to room temperature. Turn the oven up to 400°F.
Line a second large baking sheet with foil, then arrange the butternut squash and garlic atop it in a single layer. Toss with oil and season lightly with salt and black pepper. Bake for 30 minutes, then remove from the oven and set aside to cool to room temperature. Turn the oven down to 375°F.
When the butternut squash has cooled, transfer to a food processor along with the cream, lemon zest, and half of the goat cheese, then process until smooth.
On the reserved pastry sheet, spread the butternut squash purée in an even layer, leaving a thin border along all four edges. Arrange the yellow squash and zucchini slices over the top, allowing each one to slightly overlap. Drizzle a little oil over the top, then dot with the remaining goat cheese. Bake until the squash is slightly browned, about 30 minutes. Remove the tart from the oven and allow to cool slightly. Cut into slices and serve warm or at room temperature.

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Vada Pav (Indian Potato Fritter Sandwich)

Floyd Cardoz — Mon, 18 Mar 2019 22:47:34 +0000

Matt Taylor-Gross. Matt Taylor-Gross

These starchy sliders are a popular beachside snack in Mumbai. In this vada pav recipe adapted from one served at the late chef Floyd Cardoz’s now-shuttered New York City restaurant, Paowalla, fluffy Goan-style white rolls are filled with a crispy fried potato patty, sweet and hot chutneys, and a garlicky chile-coconut condiment.

Flavorful chutneys are an essential component of Indian cuisine, far from a mere condiment. Cardoz was particularly masterful in how he used homemade chutneys to amplify the flavor of any dish. Three distinct chutneys complement our take on his crispy vada pav—a fresh mint-cilantro version; a crunchy “dry chutney” of toasted garlic, peanuts, and coconut; and a sweet and tangy tamarind chutney laced with cumin and red chile powder.

Yield: 12

Time: 2 hours

8 medium yellow potatoes (4 lb.)
½ cup chopped cilantro
2 Tbsp. mustard oil
2 tsp. cumin seeds
2 tsp. mustard seeds
1½ tsp. ground turmeric, divided
1 tsp. ground coriander
Pinch asafoetida (hing)
12 curry leaves
4–6 green bird’s eye chiles, thinly sliced
1 small onion, finely chopped (1 cup)
Kosher salt
3 cups chickpea flour
1 tsp. baking soda
Vegetable oil, for frying
12 small, soft white rolls, homemade or store-bought
Mint chutney, tamarind chutney, and dry garlic chutney, for serving

Instructions

To a large pot, add the potatoes and enough cold water to cover. Bring to a boil, and cook until tender, 35–40 minutes. Drain, set aside to cool slightly, then use a kitchen towel to remove and discard the skins. Pass the potatoes through a ricer into a medium bowl (alternatively, place the potatoes in a medium bowl and mash gently with a fork), then gently fold in the cilantro.
To a large skillet over high heat, add the mustard oil. When it’s smoking, add the cumin and mustard seeds, and cook until they begin to pop. Stir in 1 teaspoon of the turmeric, the coriander, and the asafoetida, and cook a few seconds more, then add the curry leaves and cook until they blister and turn bright and glossy, 5–10 seconds. Add the chiles and onion, then turn the heat to medium and continue cooking, stirring occasionally, until the onions are translucent but not yet browned, 5–7 minutes more. Transfer to the bowl with the potatoes, season to taste with salt, and stir gently to combine, then set aside until cool enough to handle.
Shape the cooled potato mixture into 12 even patties, about 4 ounces each or ½ cup of mixture per patty. Place on a plate and transfer, uncovered, to the freezer to firm slightly.
Prepare the batter: In a medium bowl, whisk together the chickpea flour, baking soda, and the remaining ½ teaspoon of turmeric. Season to taste with salt, then whisk in 1½ cups of cool water to make a smooth, thick but pourable batter. Set aside to rest for 15 minutes.
Fry the patties: Into a large heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Remove the potato patties from the freezer and dredge them in the batter to coat. Turn the heat to medium-high and when the temperature reads 350°F, working in batches so as not to overcrowd the pan, carefully drop the patties into the oil. Stir immediately to prevent them from sticking to the pan or each other, then cook, turning once, until evenly golden, crispy, and warmed through, 4–5 minutes per batch. Remove with a spider skimmer or slotted spoon and drain on a paper towel-lined baking sheet while you finish frying the rest of the patties.
Slice the buns in half, smear the tops with green chutney and place the potato patties on the bottoms. Spread the patties with sweet tamarind chutney and sprinkle generously with dry garlic chutney. Replace the top buns and serve hot.

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Plum-Blackberry Pie

Mitchell Davis and Laurent Gras — Wed, 21 Jul 2021 22:20:00 +0000

Belle Morizio. Belle Morizio

This plum-blackberry pie recipe and technique—from chef Laurent Gras and writer Mitchell Davis—can be adapted to use just about any summer fruit that you like. Try substituting the vanilla to your taste with almond extract or any liqueur. If working with extremely ripe and juicy fruit, add an extra tablespoon or two of cornstarch to adequately thicken the filling.

Featured in “4 Simple Steps to Baking Better Pie.”

Yield: Makes one 8-inch pie

Time: 10 hours 50 minutes

Ingredients

For the crust:

3¼ cups all-purpose flour, plus more for dusting
1 Tbsp. plus 1 tsp. sugar
1 tsp. kosher salt
12 Tbsp. unsalted butter, cubed and chilled, plus more for greasing
⅓ cup vegetable shortening, chilled

For the filling:

1 lb. fresh plums, pitted and sliced into ⅓-in. pieces (about 6 cups)
5 oz. fresh or frozen blackberries (about 1 cup)
3 Tbsp. sugar
1 tsp. vanilla extract
½ tsp. kosher salt
¼ cup plus 1 Tbsp. cornstarch

Instructions

Make the crust: In a large bowl, stir together the flour, sugar, and salt. Using a pastry cutter, incorporate the butter and shortening into the flour mixture until it resembles coarse sand. Drizzle 5 tablespoons of cold water over the flour mixture. Using a fork, gently work the mixture into clumps to begin to form a dough. Drizzle in an additional 5 tablespoons of cold water and continue working just until the dough comes together. Use your hands to pull in the last bits of flour, being careful not to overwork and melt the butter. Shape the dough into a ball.
Transfer the dough to a clean surface, and flatten into a ½-inch-thick disk. Fold it over itself, then flatten and fold an additional 4 times to form layers. Divide the dough into 2 equal pieces. Shape each piece into a disk, wrap them each in plastic, and refrigerate for at least 6 hours or up to 24. Pull the dough from the refrigerator 15–20 minutes before you are ready to roll it out.
Make the filling: In a large bowl, stir together the plums, berries, sugar, vanilla, and salt and set aside at room temperature until the juices begin to run from the fruit, about 30 minutes. Carefully pour off the excess juices, then sprinkle the fruit with the cornstarch and mix gently to incorporate the starch into the filling.
Assemble the pie: Position a rack in the center of the oven and preheat to 400°F. Grease an 8-inch pie plate with butter. Dust a countertop with flour and roll half of the pie dough out to a 15-inch circle. Gently lift the crust and settle it into the pie plate, leaving any overhanging crust intact. Pour the fruit mixture into the crust and press it down carefully to fill.
Make the lattice top: Roll the other half of the dough out to a 6-by-14- inch rectangle. Use a knife or a fluted pastry cutter to cut the rectangle into ½-inch-wide strips. Place one strip across the center of the top of the pie. Leaving an equal amount of space between each strip, lay one strip parallel to the first. Working in the opposite direction, weave the remaining strips of dough over and under to create a lattice. Trim the ends of the lattice strips to the same size as the bottom crust, then fold the bottom layer up and over the loose strips. Crimp the edges together to decorate the rim of the pie. Chill the pie in the freezer for 15 minutes, or until the dough is firm.
Bake for 20 minutes, then turn the temperature down to 350°F. Continue baking until the juices are thickened and bubbly and the crust is evenly golden, about 1 hour 15 minutes. (If the outside edge begins to darken before the filling has thickened, loosely cover the rim and any dark spots with foil for the remaining time.) Let the pie cool completely, about 2 hours, before cutting into wedges and serving.

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Sweet Corn Pakoras

Romy Gill — Thu, 26 Aug 2021 03:57:24 +0000

Belle Morizio. Belle Morizio

Chickpea flour acts as a flavorful binder in these Indian corn fritters from British Indian chef Romy Gill, whose promotion of West Bengali cuisine has earned her status as a Member of the Order of the British Empire. She serves these pakoras to her daughters, and they enjoy them with mint-and-cilantro chutney, or even ketchup on the side.

Featured in “The 2020 Saveur 100: 81-90.”

Yield: 3

Time: 20 minutes

1 cup fresh corn kernels (from 1–2 cobs)
½ cup thinly sliced red onion
1 Tbsp. coarsely chopped cilantro
1 tsp. Indian chile powder
1 tsp. ground coriander
1 tsp. cumin seeds
Kosher salt
¾ cup chickpea flour
¼ cup sparkling water
Corn or vegetable oil, for frying
Mint-and-cilantro chutney or ketchup, for serving (optional)

Instructions

In a medium bowl, stir together the corn, onion, cilantro, chile powder, coriander, and cumin, and season to taste with salt. Sift the chickpea flour over the ingredients and toss gently. Add the sparkling water and use your fingers to mix, thoroughly coating the vegetables in the thin batter.
Into a large, heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of 1½ inches and turn the heat to medium-high. When the temperature reads 340°F, working in batches, carefully drop the batter by rounded tablespoons into the oil (avoid crowding the pan) and fry until crispy and golden brown, 2–2½ minutes. Using a slotted spoon, transfer the fritters to a paper towel-lined baking sheet to drain.
Serve hot, with mint-and-cilantro chutney, if desired.

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Blueberry Barbecue Chicken

Vivian Howard — Mon, 18 Mar 2019 22:45:56 +0000

Tim Robison. Tim Robison

Similar to a shrub—a fruit syrup punctuated by vinegar—this blueberry sauce, or what celebrated Southern chef Vivian Howard calls Blue Q sauce, makes a bracing drink when mixed with club soda or booze. It’s also the first step in a fruity vinaigrette and is a perfect glaze on roasted or grilled chicken. Keep in mind this is not a marinade. Brush it on toward the end of cooking and let the chicken soak up more of the sauce before serving. The final soak is key. Follow our simple instructions for how to spatchcock a chicken, or ask your butcher to butterfly or spatchcock the bird by cutting out the backbone and sternum and flattening the bird.

Featured in “The First Lady of Carolina Cooking.”

Yield: 3–4 with extra sauce

Time: 12 hours

Ingredients

For the sauce:

3 cups blueberries
2 cups apple cider vinegar, divided
2 cups sugar
¼ tsp. crushed red chile flakes
1 bay leaf
One 3-in. cinnamon stick

For the chicken:

One 3-lb. whole chicken, spatchcocked (see headnote)
2 tsp. kosher salt
½ tsp. freshly ground black pepper

Instructions

Make the sauce: To a food processor, add the blueberries and 2 tablespoons of the vinegar. Pulse to break up the berries and get some juices flowing.
Transfer the pulverized berries to a medium pot and add the sugar, chile flakes, bay leaf, cinnamon stick, and remaining vinegar. Bring to a simmer over medium heat, then turn the heat to low, cover the pot, and cook, stirring occasionally, for 1 hour.
Carefully transfer the hot sauce to a blender. Remove the knob from the top of the blender lid and cover with a dish towel to prevent an explosion. Blend the sauce until it’s as smooth as possible, then strain through a fine mesh sieve directly back into the pot. Bring to a simmer over medium-low heat and cook, stirring occasionally, until the sauce has reduced by about one-third of its original volume, 25–30 minutes. It should coat the back of a spoon and have the viscosity of maple syrup. Set the sauce aside to rest for 8–24 hours. It will keep for months, covered, in the refrigerator.
Make the chicken: Heat a gas or charcoal grill to to 350°F. Bring the chicken to room temperature 30 minutes before you plan to grill, then season with salt and black pepper.
Place the chicken, skin side up, on the grill and close the lid. Cook, covered, for 20 minutes. Baste with the blueberry sauce every 5 minutes for an additional 20 minutes, keeping the lid closed between basting. Using tongs, flip the chicken and continue cooking, basting with the blueberry sauce every 5 minutes and keeping the lid closed between basting, until the skin is caramelized and a thermometer inserted into the thickest part of a thigh reads 165°F, about 10 minutes more.
Remove the chicken from the grill, toss in ½ cup of the blueberry sauce, and set aside to rest for 10 minutes. Carve the chicken into six or eight pieces and toss once more in another ½ cup of the blueberry sauce. Serve the chicken warm or at room temperature.

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Easy Chocolate Gelato

SAVEUR Editors — Mon, 18 Mar 2019 22:34:42 +0000

Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

In the late 1600s, Sicilian ice cream makers were famous throughout Italy, creating their frozen delicacies only for aristocratic households. It wasn’t until the late 19th century that ice cream became available to the masses—and every time we prepare this irresistible chocolate gelato recipe, we are so thankful it did! We highly recommend pairing it with another Sicilian favorite: pistachio gelato.

Featured in “The Empire of Ice Cream” by Mary Taylor Simeti.

Yield: Makes 1 quart

Time: 12 hours 10 minutes

3 cups whole milk, divided
¾ cup sugar
2 Tbsp. cornstarch
¾ cup cocoa powder

Instructions

In a medium pot over medium heat, bring 2 cups of milk to a simmer (about 5 minutes), then remove from the heat.
In a medium bowl, whisk together the sugar, cornstarch, cocoa, and remaining milk, then whisk the mixture into the pot of hot milk. Turn the heat to low and continue cooking until the sugar has fully dissolved, about 3 minutes. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 8–24 hours.
Pour the chilled mixture into an ice cream maker, and process according to the manufacturer’s instructions. Scrape the gelato into an airtight container and freeze until set, at least 4 hours. Scoop into bowls and serve immediately.

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Basque Oxtail Stew

SAVEUR Editors — Mon, 18 Mar 2019 22:50:05 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Centuries of Basque immigrant culture are distilled into a meal at Bakersfield, California’s Wool Growers restaurant, where lunch is a parade of rib-sticking French Basque dishes. First, vegetable soup chock-full of cabbage and leeks; stewed pinto beans; a tomatoey “hot sauce.” Then marinated tomatoes, mixed greens, and a creamy slab of blue cheese. Finally, meat: tender beef tongue in a parsley-packed vinaigrette, or this oxtail stew loaded with sweet carrots and thickened with beurre manié, a mixture of softened butter and flour. Solid, satisfying, lovable: it’s just how we want this old-world cuisine to be.

Featured in the January/February 2014 issue.

Order the SAVEUR Selects Tri-ply Stainless Steel 8-Quart Stock Pot here.

Yield: 4–6

Time: 4 hours

4 lb. oxtails, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 Tbsp. vegetable oil
4 garlic cloves, finely chopped
1 large yellow onion, finely chopped
2 cups dry red wine
6 cups chicken stock
One 8-oz. can tomato sauce
6 medium carrots, cut into ½-in. pieces
4 Tbsp. unsalted butter, softened
¼ cup all-purpose flour

Instructions

Season the oxtails to taste with salt and black pepper. In a large pot over medium-high heat, heat the oil until it’s hot and shimmering. Working in batches, add the oxtails and cook, turning occasionally, until browned, 8–10 minutes. Using tongs, transfer the oxtails to a plate and set aside.
Add the garlic and onion to the pot, and cook, stirring occasionally, until golden, 6–8 minutes. Add the wine and continue cooking, stirring and scraping the browned bits from the bottom of the pot, until reduced by a third, 3–5 minutes.
Return the oxtails to the pot, add the stock and tomato sauce, and season to taste with salt and pepper. Bring to a boil, then turn the heat to medium-low, cover the pot, and simmer until the oxtails are tender, 2½–3 hours.
Uncover the pot and return to a simmer. Add the carrots and cook until tender, 15–20 minutes.
To a small bowl, add the butter and flour. Using your fingers or a fork, knead or mash the mixture until the flour is fully incorporated and a smooth paste forms. Stir the paste into the stew and cook until slightly thick, 8–10 minutes.

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Grilled Marinated Flank Steak

SAVEUR Editors — Wed, 07 Jul 2021 18:30:00 +0000

Photography by BELLE MORIZIO

Flank steak, also known as London broil, isn’t the most tender cut of beef, but it is one of the most flavorful. The key to cooking a tender flank steak is to let the meat marinate for a good, long time and then carve it crosswise against the grain into very thin slices. No grill? No problem, as this recipe translates well to a stovetop method. If you do have your coals going, round out your cookout with all of the grilled essentials.

Featured in the June/July 2007 issue.

Belle Morizio Belle Morizio

Yield: 4

Time: 12 hours 30 minutes

1 Tbsp. coriander seeds
1 Tbsp. fennel seeds
1 Tbsp. black peppercorns
2 fresh bay leaves
2 dried chiles de árbol, broken
½ cup red wine
2 Tbsp. red wine vinegar
2 Tbsp. Worcestershire sauce
4 garlic cloves, smashed and peeled
2 fresh rosemary sprigs
½ cup extra-virgin olive oil
One 2-lb. flank steak
Kosher salt

Instructions

In a small skillet over high heat, toast the coriander, fennel, peppercorns, bay leaves, and chiles, stirring occasionally, until fragrant, 2–3 minutes. Transfer to a cutting board and lightly crush the aromatics with the bottom of a heavy skillet, then transfer to a 9-by-13-inch baking dish. Whisk in the wine, vinegar, Worcestershire, garlic, rosemary, and oil.
Poke the steak all over with a fork, and season both sides to taste with salt. Place the steak in the marinade, and spoon some marinade over the top. Cover and refrigerate, turning occasionally, for 12–24 hours.
An hour before grilling, retrieve the steak from the fridge, transfer to a plate, and set aside at room temperature. Transfer the marinade to a small pot and bring just to a boil, then set aside.
Build a medium-hot charcoal fire in your grill. Grill the steak, turning once and using a brush, basting occasionally with the reserved marinade, until browned and medium rare, 14–16 minutes total. Transfer to a cutting board, tent with foil, and allow to rest for 10 minutes. Carve the steak into thin slices on the bias and serve with any accumulated juices.

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Guinness Soda Bread

Byron Moussouris — Fri, 03 Apr 2020 13:05:18 +0000

Belle Morizio. Belle Morizio

This quick and not-too-sweet brown soda bread comes from Byron Moussouris, the executive head chef of the Bloomsbury Hotel in London. Made with a generous splash of Guinness stout and black treacle—a robust cane syrup similar to molasses—this bread is best served warm or at room temperature, with soft, cultured butter or clotted cream and jam.

Yield: Makes one 8-by-4-inch loaf

Time: 1 hour

1 Tbsp. cold unsalted butter, plus more for greasing
1 cup plus 2 Tbsp. whole wheat flour
1½ cups all-purpose flour
½ cup rolled oats, plus more for sprinkling
1¼ tsp. baking soda
½ tsp. fine sea salt
1 cup whole milk
¼ cup black treacle or molasses
½ cup Guinness

Instructions

Position a rack in the center of the oven and preheat to 350° F. Lightly grease an 8-by-4-inch loaf pan with butter and line with parchment.
In a large bowl, stir together the whole wheat and all-purpose flours, oats, baking soda, and salt. Add the butter and, using a pastry blender or your hands, cut the butter into the flour until the mixture resembles small crumbs and holds together slightly when squeezed in the palm of your hand. Add the milk, treacle, and Guinness, then use a silicone spatula or wooden spoon to fold the liquids into the dry ingredients just until combined. (Do not overmix.) Transfer the batter to the prepared loaf pan, smoothing the surface with the spatula or the back of the spoon. Sprinkle with a generous pinch of oats.
Bake until a skewer inserted in the center comes out clean, 45–50 minutes. Allow to cool slightly, then unmold the loaf and slice to serve warm (or cool to room temperature before slicing).

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Shaved Carrot Tart with Ricotta

Stacy Adimando — Mon, 18 Mar 2019 22:37:30 +0000

Photo: Paola + Murray • Food Styling: Jason Schreiber • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Jason Schreiber • Prop Styling: Carla Gonzalez-Hart

Piles of colorful carrot ribbons—which skew more savory than sweet, thanks to a lemony coriander-flecked dressing—top this tart from cookbook author and former SAVEUR editor Stacy Adimando. The keys to the flaky crust: keep the butter as cold as possible, and don’t overwork the dough. If you can track down heirloom carrots in a variety of hues, use them here for pizzazz. Leftovers of the tart can be refrigerated and recrisped in the oven the next day.

Featured in “Are Root Vegetables the Root of Civilization?”

Yield: 8

Time: 1 hour 25 minutes

Ingredients

For the dough:

2 cups all-purpose flour, plus more for dusting
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
12 Tbsp. unsalted butter, cut into ½-in. cubes and chilled
½ cup ice water

For the topping:

2 cups ricotta
½ cup extra-virgin olive oil, divided, plus more as needed
¾ tsp. kosher salt, divided
Pinch finely grated lemon zest, plus ½ cup fresh lemon juice (from about 4 lemons)
10 medium carrots, preferably a mix of colors, with greens attached (1½ lb.)
1 Tbsp. plus 1 tsp. coriander seeds, coarsely ground in a mortar and pestle or spice grinder, or crushed with a rolling pin
½ tsp. ground caraway seeds
Cilantro leaves, for serving
Flaky salt, for serving

Instructions

Make the dough: To the bowl of a food processor, add the flour, salt, and black pepper, and pulse to combine. Add the butter and process until only pea-size crumbs remain, 10–15 pulses. Add 1 tablespoon of the ice water and process until just incorporated, 2–4 pulses. Repeat this process, adding 1 tablespoon of the ice water at a time, until the dough holds together when pinched.
Turn out the dough onto a clean work surface and form into a ball. Wrap in plastic, then press into a 1-inch-thick square. Refrigerate for 1–24 hours.
Make the topping: To the clean bowl of a food processor, add the ricotta, 2 tablespoons of the oil, ½ teaspoon of the salt, and the lemon zest, and process until smooth. If the mixture looks dry, add up to 1 tablespoon more oil. Cover and refrigerate.
Cut off the carrot greens, wash them thoroughly under cold water to remove any grit, and set aside 2 tablespoons of the leaves for garnish (reserve the remaining greens for another use). Using a vegetable peeler, peel the carrots (discard the peels), then shave them into thick ribbons. If using various colors of carrots, separate by hue; set aside.
In a large bowl, whisk together the lemon juice, coriander, caraway, and the remaining oil and salt; set aside.
Line a baking sheet with parchment. Position a rack in the upper third of the oven and preheat to 400°F. On a floured surface, roll the dough into a 11-by-16-inch rectangle. Use a knife to square off the edges if desired. Transfer to the prepared baking sheet and refrigerate until firm, 10 minutes. Using a spoon or offset spatula, spread the ricotta mixture evenly over the crust, leaving a ½-inch border. Using a pastry brush, brush the border lightly with oil. Bake until the crust is lightly golden, 16–18 minutes.
Remove the tart from the oven. To the bowl with the dressing, add one quarter of the carrot ribbons and toss to coat, squeezing lightly to allow any excess liquid to drip back into the bowl. Pile the carrots atop one quadrant of the ricotta, then repeat this process with the remaining carrots (for an ombré effect, overlap the colors slightly). Reserve any remaining dressing.
Return the tart to the oven and bake, rotating the pan halfway through, until the crust is golden brown, 10–12 minutes more. Drizzle the carrots with the reserved dressing. Sprinkle with the cilantro, reserved carrot greens, and flaky salt. Cut into slices and serve warm or at room temperature.

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Lumpia (Fried Spring Rolls)

Dale Talde — Mon, 18 Mar 2019 22:36:52 +0000

Photo: Linda Pugliese • Food Styling: Mariana Velasquez • Prop Styling: Elvis Maynard. Photo: Linda Pugliese • Food Styling: Mariana Velasquez • Prop Styling: Elvis Maynard

Hot fried lumpia is one of our favorite global interpretations of a spring roll—the wrapper is crispy, the pork filling delicate and yielding. Instead of the standard sweet-sour dipping sauce, Filipino-American chef Dale Talde opts for the condiment he used growing up—sawsawan is a mixture of vinegar and soy sauce spiked with raw garlic and fiery chiles, which he likens to the salt and pepper of Filipino food. Look for dark, salty Filipino-style “toyo” (soy sauce) brands, like Silver Swan or Datu Puti, in your local Asian markets.

Featured in “Dale Talde Would Like to Show You the Manila of the Midwest” by JJ Goode.

Yield: Makes about 2 dozen

Time: 45 minutes

Ingredients

For the rolls:

1 lb. ground pork
½ cup finely chopped carrot
½ cup finely chopped yellow onion
3 garlic cloves, finely chopped
1 tsp. fine salt, plus more for serving
¼ tsp. freshly ground black pepper
One 14-oz. package 6-in. square spring roll wrappers
1 large egg, lightly beaten
Vegetable oil, for frying

For the dipping sauce:

1 cup white vinegar
¼ cup soy sauce
2 Tbsp. sugar
¾ tsp. black peppercorns
2 garlic cloves, finely chopped
2 red bird’s eye chiles, stemmed and thinly sliced

Instructions

Make the rolls: Line a baking sheet with parchment. In a medium bowl, use your hands to combine the pork, carrot, onion, garlic, salt, and black pepper. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you), and place 1 tablespoon of the pork mixture on the diamond’s bottom half. Lift the point nearest you and wrap it over the filling. Fold in the east and west corners toward the center, brush the north tip with beaten egg, and continue rolling into a tight cylinder. Transfer to the prepared baking sheet and repeat with the remaining wrappers and filling. (Save any leftover wrappers or filling for another use.)
Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
Line a baking sheet with paper towels. Into a large heavy pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium-high, and when the temperature reads 350°F, fry the lumpia in batches, turning occasionally, until the wrappers are golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to the prepared baking sheet. Season with salt while hot and serve with the dipping sauce.

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