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Creamy Black Pepper-Horseradish Sauce
Yield: 2 servings (scant ¼ C each)
Stir together to combine:
¼ C sour cream
2 T heavy cream
1 T prepared white horseradish
¼ t coarsely cracked black pepper
¼ t coarse sea salt
For more kick add more cracked black pepper.
Cover and refrigerate until ready to serve.
Roast Beet and Onion Galette
http://www.organicgardening.com/cook/roast-beet-and-onion-galette
Don’t be put off by the period of time this pie takes to make; beets require a lengthy stint in the oven in order to reach cooked perfection. You could make the filling in advance and assemble and bake the pie when you want to serve it. The earthy saltiness of the hard goat cheese marries perfectly with the sweet vegetables, but use Parmesan or soft goat cheese if you prefer.
For the filling:
1¼ pound small beets, peeled and cut in a similar size to the onions
1¼ to 1½ pounds small to medium red onions, cut into quarters
2 tablespoons olive oil, divided
4 sprigs of thyme
¼ cup brown sugar
¼ cup balsamic vinegar
Sea salt
Freshly ground black pepper
2 ounces hard goat cheese, Pecorino, or Parmesan
For the pastry:
¾ cup cake flour, plus extra for dusting
¾ cup whole-wheat flour
Pinch of salt
¾ cup butter, cut into small cubes
⅓ cup ice-cold water
2 teaspoons melted butter or 1 beaten egg
Instructions:
1. Preheat the oven to 350°F. Spread the beets and onions on two separate baking sheets. Drizzle 1 tablespoon olive oil and scatter 2 sprigs of thyme over each and toss to coat. Roast the onions for 40 minutes and the beets for 1 hour, stirring once.
2. While the vegetables are roasting, make the pastry.
3. Using a food processor, briefly mix the flours and salt. Add the butter and pulse until the mix resembles breadcrumbs. Add the water and pulse until the dough just comes together (do not overmix). Form the pastry into a disk, wrap in plastic wrap, and store in the refrigerator until ready to use.
4. On a lightly floured surface, roll the dough into a rustic round shape, about ⅛ inch thick. Transfer to a baking sheet lined with parchment paper.
5. Put the brown sugar and balsamic vinegar in a small saucepan on the stove over medium heat. Allow this to bubble for about 5 minutes, until it achieves a thick, syrupy consistency. Swirl the pot occasionally.
6. Toss the roasted beets and onions together and place them in the middle of the pastry round, allowing 1½ to 2 inches around the edges. Drizzle the balsamic syrup over the vegetables and season with salt and pepper.
7. Fold the pastry in toward the center, pleating the dough as necessary. Brush the dough with either melted butter or, if you prefer a more golden look, a beaten egg.
8. Bake for 30 minutes, or until the pastry turns golden brown. Shave the cheese over the top and serve warm or cold.
Makes 4–6 servings
Photography by Samantha Linsell
Originally published in Organic Gardening magazine, December 2014/January 2015
Yield: 2 servings (scant ¼ C each)
Stir together to combine:
¼ C sour cream
2 T heavy cream
1 T prepared white horseradish
¼ t coarsely cracked black pepper
¼ t coarse sea salt
For more kick add more cracked black pepper.
Cover and refrigerate until ready to serve.
Roast Beet and Onion Galette
http://www.organicgardening.com/cook/roast-beet-and-onion-galette
Don’t be put off by the period of time this pie takes to make; beets require a lengthy stint in the oven in order to reach cooked perfection. You could make the filling in advance and assemble and bake the pie when you want to serve it. The earthy saltiness of the hard goat cheese marries perfectly with the sweet vegetables, but use Parmesan or soft goat cheese if you prefer.
For the filling:
1¼ pound small beets, peeled and cut in a similar size to the onions
1¼ to 1½ pounds small to medium red onions, cut into quarters
2 tablespoons olive oil, divided
4 sprigs of thyme
¼ cup brown sugar
¼ cup balsamic vinegar
Sea salt
Freshly ground black pepper
2 ounces hard goat cheese, Pecorino, or Parmesan
For the pastry:
¾ cup cake flour, plus extra for dusting
¾ cup whole-wheat flour
Pinch of salt
¾ cup butter, cut into small cubes
⅓ cup ice-cold water
2 teaspoons melted butter or 1 beaten egg
Instructions:
1. Preheat the oven to 350°F. Spread the beets and onions on two separate baking sheets. Drizzle 1 tablespoon olive oil and scatter 2 sprigs of thyme over each and toss to coat. Roast the onions for 40 minutes and the beets for 1 hour, stirring once.
2. While the vegetables are roasting, make the pastry.
3. Using a food processor, briefly mix the flours and salt. Add the butter and pulse until the mix resembles breadcrumbs. Add the water and pulse until the dough just comes together (do not overmix). Form the pastry into a disk, wrap in plastic wrap, and store in the refrigerator until ready to use.
4. On a lightly floured surface, roll the dough into a rustic round shape, about ⅛ inch thick. Transfer to a baking sheet lined with parchment paper.
5. Put the brown sugar and balsamic vinegar in a small saucepan on the stove over medium heat. Allow this to bubble for about 5 minutes, until it achieves a thick, syrupy consistency. Swirl the pot occasionally.
6. Toss the roasted beets and onions together and place them in the middle of the pastry round, allowing 1½ to 2 inches around the edges. Drizzle the balsamic syrup over the vegetables and season with salt and pepper.
7. Fold the pastry in toward the center, pleating the dough as necessary. Brush the dough with either melted butter or, if you prefer a more golden look, a beaten egg.
8. Bake for 30 minutes, or until the pastry turns golden brown. Shave the cheese over the top and serve warm or cold.
Makes 4–6 servings
Photography by Samantha Linsell
Originally published in Organic Gardening magazine, December 2014/January 2015
