Smoky Bacon, Sweet Onion & Chanterelle Mushroom Crostata
The show-stopping crostata makes for a delicious entrée; just serve with a side salad of summer greens.
Ingredients:
F&L crostata dough, rolled into a 12-inch circle, wrapped in plastic and chilled in the fridge
4 slices bacon
1 tablespoon extra-virgin olive oil, plus more for drizzling
½ pound Chanterelle mushrooms, trimmed and coarsely chopped
1 large sweet onion, such as Walla Walla, thinly sliced, rinsed, and patted dry
1 clove garlic, finely chopped
Sea salt and fresh ground pepper
3 tablespoons dry white wine
2 tablespoons heavy cream
3 tablespoons chopped walnuts
¼ cup finely grated Parmesan
Leaves from 2 thyme sprigs
Method:
1. To prepare the filling: Place bacon in a heavy skillet and cook over medium heat, turning occasionally, until crispy and golden brown on both sides. Transfer the bacon to a paper towel-lined plate, let cool and then finely chop. Pour off all but 1 tablespoon fat from the skillet and then add the olive oil, before adding the mushrooms, onions and garlic; season lightly with salt. Cook, stirring, until vegetables are softened, about 5 minutes. Add wine and cook, stirring and scraping bottom of skillet, until it evaporates, 1 to 2 minutes. Pour in cream and cook, stirring, until mostly absorbed. Remove from heat; stir in bacon, pepper (to taste), walnuts, 2 tablespoons cheese and thyme.
2. Remove the dough from the fridge and let stand on counter for a few minutes, until it’s pliable enough to lift and fold without cracking. Preheat oven to 400° with a rack positioned in the center. Line a baking sheet with parchment and transfer the crostata dough to the sheet. Scrape filling onto dough using a spatula, spread into a 9-inch circle. Lift the border of the dough and fold over filling, crimping as you go to create a crust.
3. Bake until the crust is deeply golden and then filling is hot, 30 to 35 minutes. Transfer sheet to a wire rack and sprinkle remaining 2 tablespoons cheese over the filling, and if desired, the crust. Drizzle with oil, if desired. Let cool about 10 minutes or let cool to room temperature, then cut into wedges and serve.
Holiday Accoutrements Recipes
It’s almost turkey time—allow us to lend a helping hand with the big meal thanks to a beautiful assortment of housemade accoutrements like our earthy mushroom duxelles, apricot mostarda, cornbread mix and buttery galette dough, plus seasonal produce including pearl onions, fingerling potatoes, yams and Crimson Topaz apples. Also included: Provisions to incorporate into the day’s most classic dishes, from a brining kit and turkey stock to fresh chestnuts and locally-milled flour for your pies. Here’s to a happy holiday!
Here are a few recipe ideas for the week:
How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.
Potato-Leek Galette
A fantastic Thanksgiving appetizer or side!
How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.
Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they become.
Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.
Cornbread-Sage Dressing with Caramelized Onions
Seasoned with fresh sage and caramelized red onions, this dressing will convert any stuffing lover.
Cranberry-Apple Galette
This country-style tart allows fall apples to shine, kissed with tart cranberries, brown sugar and a gorgeous honey glaze.
Apple Cider Syrup
Try it drizzled on apple pie!
Potato-Leek Galette
A fantastic Thanksgiving appetizer or side!
Ingredients:
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
Method:
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.
Cranberry-Apple Galette
This country-style tart allows fall apples to shine, kissed with tart cranberries, brown sugar and a gorgeous honey glaze.
Ingredients:
Farm & Larder galette dough, chilled
4 apples
1 cup fresh cranberries, washed
1 tablespoon plus 1 teaspoon cornstarch
5 tablespoons brown sugar
Pinch ground cinnamon
Method:
1. Preheat oven to 425° and prepare the filling: Peel apples, coring and cutting them into ¼ -inch slices. In a large bowl toss the apple slices with the cranberries and sprinkle in the cornstarch, brown sugar and cinnamon and toss until the fruit is evenly coated. Set aside.
2. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. (If the dough breaks at all, patch it up with your fingers and a dab of ice water.)
3. Arrange the fruit filling in a mound in the center of the dough, leaving a 2-inch border. Dot the fruit with the butter, cut into small pieces. Fold the border over the filling. Bake the tart for 15 minutes, and then reduce the oven temperature to 350° and bake for another 40 minutes, until the apples and cranberries are juicy and tender and the crust is golden brown.
4. When the tart is done remove it from the oven and transfer to a plate to cool slightly. Cut into wedges and serve warm or at room temperature.
