These lightly-salted baked chips are a wonderful afternoon snack.
½ pound parsnips, peeled
2 tablespoons olive oil
1. Preheat oven to 300°.
2. Using a vegetable peeler, peel parsnips into long, very thin strips. Place strips in a bowl and toss with olive oil and salt. Lay parsnip strips on baking sheets lined with parchment paper.
3. Bake for 20 to 25 minutes, or until parsnip strips are crispy and golden brown. Allow strips to cool on baking sheets before removing.
This beautiful spread is delicious slathered on multigrain bread.
3 medium-sized beets, trimmed and peeled
6-8 baby carrots, trimmed and peeled
1 medium-sized head of garlic, with the end cut off
3 tablespoons plus ½ cup extra virgin olive oil
1 tablespoon honey
2 tablespoons minced parsley
1. Preheat the oven to 400°. Quarter the beets and halve the carrots, then toss with 2 tablespoons olive oil, and sprinkle with sea salt. Arrange on a rimmed baking sheet, and slide into the oven. Roast 25-30 minutes or until vegetables are tender and edges are a light golden brown, flipping vegetables halfway through.
2. Meanwhile, set out a 10-inch rectangle of foil. Set the head of garlic in the center, and drizzle with 1 tablespoon olive oil. Wrap the foil packet tightly around the garlic, set in a small ovenproof baking dish, and roast for about 15 minutes, or until cloves are soft and cooked through. Carefully open the foil packet, and set garlic aside until cool enough to handle. Squeeze the soft cloves out of the papery skin and set aside.
3. Place the roasted beets, carrots, and garlic in the bowl of a food processor. Pulse until broken down a bit. Then, with food processor running, drizzle in the ½ cup olive oil, honey and a large pinch of salt. Taste for seasoning and add more salt as needed. Top dip with minced parsley and serve at room temperature.
Serve this classic Italian-style fondue with crudité and warm crostini, or with a poached fresh-farm egg on top!
10 ounces Fontina or fontal, rind trimmed and cut into small dice
1 cup milk
4 tablespoons butter
4 large egg yolks
Toasted bread crostini, for dipping
Assorted sliced vegetable crudité, for dipping
1. Place the cheese in a small bowl and pour over the milk (add more milk as necessary to just cover the cheese). Cover and set aside overnight.
2. Bring water in the bottom half of a double boiler to a simmer over medium heat. Melt the butter in the top half of the double boiler and then stir in the cheese-milk mixture and continue to stir until cheese has melted.
3. Add egg yolks to the fonduta one at a time, whisking constantly, until the sauce is a smooth, thick and glossy, about 10 minutes. Pour into a warm dish and serve immediately with the toasted crostini and crudité.
A fantastic Thanksgiving appetizer or side!
F&L galette dough
¾ pound fingerling potatoes, or other waxy potato of your choice
3 tablespoons extra virgin olive oil, divided
3 leeks, white and pale green part only, halved lengthwise
¼ cup water
¾ cup crème fraîche
1 teaspoon fresh thyme leaves
½ cup Comté or Gruyère cheese, coarsely grated
2 ounces thinly-sliced pancetta
1. Slice potatoes almost paper thin and soak in a bowl of well-salted warm water at least 30 minutes or refrigerate overnight.
2. Rinse leeks well. Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Cook leeks, cut sides down, until beginning to brown, about 5 minutes. Turn leeks over and add water, season with salt and pepper then gently simmer, covered, just until leeks are tender, about 15 minutes. Cool.
3. Preheat oven to 400°. Drain potatoes and squeeze in handfuls, squeezing out water. Toss with remaining oil and season with salt and pepper.
4. Roll out dough on a lightly floured surface into a rectangle about 12 x 16 inches. Dough should be about ⅛-inch thick. Slide onto a cookie sheet. Chill briefly if very soft.
5. Spread dough with crème fraîche leaving a 2-inch border all around. Season with salt and pepper and scatter with half of cheese then potatoes, leeks, pancetta, and remaining cheese. Fold border up and over and brush with butter or olive oil. Bake until tart is golden brown, about 40 minutes.