Black Garlic Roast Chicken by Judy Kim

By Judy Kim


Black Garlic Roast Chicken

Yield: 4 to 6 servings

INGREDIENTS

1 whole chicken, cut into 8 pieces

2 teaspoons extra-virgin olive oil

1 ½ teaspoons Jacobsen black garlic salt, or kosher salt

½ teaspoon black pepper

1 teaspoon fresh thyme, roughly chopped

1 garlic head, broken into pieces

¼ cup chopped parsley

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Trim chicken of excess fat. If the chicken breasts are large, cut in half for even roasting. Pat dry thoroughly with paper towels.
  3. Place chicken in a large baking dish or rimmed sheet pan. Drizzle olive oil over chicken, sprinkle black garlic salt, black pepper, thyme and garlic cloves. Toss together and spread in an even layer skin side up.
  4. Roast for 30 minutes until lightly golden. Change to broil setting until internal temperature is 165°F and skin is deep golden brown. 

Spaghetti with Green Olives, Pancetta and Crispy Lemon Breadcrumbs by Judy Kim

by Judy Kim


Spaghetti with Green Olives, Pancetta and Crispy Lemon Breadcrumbs

Yield: 4 servings

INGREDIENTS

1/4 cup panko breadcrumbs

Extra-virgin olive oil

Kosher salt

1 lemon, zested and juiced

1 cup diced pancetta

2 garlic cloves, grated

1 teaspoon red pepper flakes

1 cup Manzanilla green olives, pitted and chopped

¼ cup finely chopped parsley, additional for garnish

Freshly ground black pepper

2 tablespoons unsalted butter, chilled

10 ounces spaghetti

Flaky sea salt for garnish

DIRECTIONS

  1. In a small sauce pan add panko and enough olive oil to just barely cover. Turn heat to medium-low and stir occasionally until golden brown. This step can take some time and creates very crispy breadcrumbs, don't increase heat or it will likely burn. Drain and transfer to a small bowl. Mix in ½ teaspoon salt and half of the lemon zest; set aside. When olive oil has cooled, set aside for future use or discard.
  2. In a large pot, bring water to a boil and season with salt. Cook pasta to al dente directions and reserve ¼ cup pasta water.
  3. Meanwhile, in large sauté pan over medium-low heat, render pancetta until most of the fat melts and meat is crispy, about 8 to 10 minutes. Add garlic and red pepper flakes; sauté until softened, about 3 to 4 minutes. Increase heat to medium-high, mix in lemon juice, remaining lemon zest, olives, parsley and season with black pepper; sauté until warmed through, about 2 to 3 minutes. Mix in cold butter until melted, it will create a silky sauce.
  4. Drain pasta directly into sauté pan and add just enough pasta water to create a sauce, toss together until warmed through.
  5. Garnish with crispy lemon breadcrumbs, flaky sea salt and parsley. Serve immediately.

Rustic Pear Galette by Judy Kim

by Judy Kim


Rustic Pear Galette

Yield: 1 (10-inch) Galette, 6 - 8 servings

A rustic dessert perfect for any occasion. I made this as a last minute addition for a photoshoot and I only had a little more than an hour to make it. By keeping the steps and ingredients simple, it resulted in a beautiful rustic galette that I've been making versions of for weeks. It's perfect for the holidays when you have very little time to prep or for an dinner party. If you have prepared pie dough or even store bought pie dough, this is a quick pastry dessert that will look impressive. The pears are easily replaceable for any seasonal fruit, although I'm partial to these Starkrimson pears, they are stunning. note: If vibrant fruit isn't available, for a nicer presentation, try dusting with powdered sugar to finish the baked galette. 

INGREDIENTS

Single crust pie dough, such as Vodka Pie Crust

1 /2 teaspoon ground cinnamon 

3-4 Starkrimson or red Anjou pears

1/2 teaspoon Himalayan sea salt or flaky sea salt crushed by hand

2 tablespoons sugar

2 tablespoons unsalted butter, cut into pieces and frozen

DIRECTIONS

  1. Prepare the Vodka Pie Crust recipe, which can be made in advance. Line 10-inch tart pan with parchment paper, set aside.
  2. Before rolling, let the pie dough come to room temperature, about 5 minutes. On a lightly floured surface, roll out round disk to thickness between 1/8-inch and 1/4-inch. Keep dough moving and apply just enough flour to prevent it from sticking. Try to avoid using too much flour to prevent the pastry from getting tough. Gently roll onto a rolling pin or fold into quarters and transfer onto parchment lined tart pan. Gently push the pastry into the corners of the tart pan. Trim pastry with scissors or a sharp paring knife, leaving a 1/2-inch border. Fold excess pastry backwards into the tart pan and press into the sides, it will make a nice imprint from the crimped edge. Keep tart pan in freezer or refrigerator.
  3. Place oven rack in middle with Baking Steel or a pizza stone and preheat oven to 375°F. I like that it ensures a crispy bottom.
  4. Prepare pears by cutting around the core into four pieces. Using the mandoline, carefully slice the pears thinly about 1/4-inch. (If you want extra protection, try use a metal glove Keep the slices in groups. 
  5. Dust bottom of pastry evenly with cinnamon. (I like using OXO’s Bakers Dusting Wand because it gives great control) You can dust the top of the pears with cinnamon, but by placing on the bottom I like that you get the flavor without covering up the beautiful color of the pears. Arrange pear slices in slightly fanned out groups by keeping the pointing ends slightly together. See photo for reference. Alternate directions of the pears until the tart pan is filled. Use more pears for a denser filling. Sprinkle sea salt and sugar evenly all over the pears. Finish with pieces of frozen butter. 
  6. Place the tart pan directly on the Baking Steel. Bake until golden brown, for about 1 hour. Rotate midway if needed for even browning.
  7. Transfer to a cooling rack. After completely cool, remove galette from the pan. Serve slightly warm or at room temperature. 

Apple Tart with Ruffled Edges by Judy Kim

by Judy Kim


Apple Tart with Ruffled Edges

Yield: 1 (10-inch) Tart, 6 - 8 servings

An apple tart that looks like it took hours to make but without the fuss. The fluttery pastry gives a nice texture and a decorative touch. The technique is simply to stretch the dough. But don't worry, if the edge gets torn and tattered, it will just look even more charming. 

INGREDIENTS

Single crust pie dough, such as Vodka Pâte Brisée

3-4 apples, such as Macoun 

1 lemon zested

1/2 teaspoon ground cinnamon, divided

1/2 teaspoon flaky sea salt crushed by hand, divided

1 tablespoon sugar

2 tablespoons unsalted butter, cut into pieces and frozen

Confectioners sugar for finishing

DIRECTIONS

  1. Prepare the Vodka Pâte Brisée Pie Crust recipe, which can be made in advance. Line 10-inch tart pan with parchment paper, set aside.
  2. Before rolling, let the pie dough come to room temperature, about 5 minutes. On a lightly floured surface, roll out round disk to thickness between 1/8-inch and 1/4-inch. Keep dough moving and apply just enough flour to prevent it from sticking. Try to avoid using too much flour to prevent the pastry from getting tough. Gently roll onto a rolling pin or fold into quarters and transfer onto parchment lined tart pan. Gently push the pastry into the corners of the tart pan. Trim pastry with scissors or a sharp paring knife, leaving a 1/2-inch border. 
  3. Place oven rack in middle with Baking Steel or a pizza stone and preheat oven to 375°F.
  4. Prepare apples by cutting around the core into four pieces. Using the mandoline, carefully slice the apples thinly about 1/4-inch. Keep the slices in groups. 
  5. Zest lemon evenly over the pastry along with 1/4 teaspoon of the cinnamon and 1/4 teaspoon sea salt. Place groupings of apple slices, slightly fanned out on top of the pastry. See photo for reference. Alternate directions of the apples until the tart pan is filled. Sprinkle sugar, remaining cinnamon and salt evenly all over the apples and top with pieces of butter.
  6. Gently pinch and stretch the pastry all around the rim, giving the pastry a ruffled edge. 
  7. Place the tart pan directly on the Baking Steel. Bake for 1 hour.
  8. Place on cooling rack. After completely cool, remove from tart pan and dust with confectioners sugar. Serve with créme frâiche, whipped cream or ice cream.

Beef Cauliflower Fried Rice by Judy Kim

by Judy Kim

Beef Cauliflower Fried Rice

A satisfying healthy fried rice with the flavor of Chinese take out. It's a great 20 minute weeknight dinner. Plus there's a quick and easy technique to evenly rice cauliflower in the blender, you can keep your food processor in the cabinet. For the ultimate leftover dish, make extra and have it for lunch with a fried egg. 

Yield: 4 servings

INGREDIENTS

1 large head of cauliflower, cut into florets

1/2 pound ground beef

Kosher salt

1 small onion, diced

1 cup diced carrots

1/4 cup low-sodium soy sauce

1 teaspoon garlic powder

1 teaspoon crushed red pepper flakes

1 cup frozen peas

1/4 cup chopped green onions

DIRECTIONS

  1. Place cauliflower into a blender filled with 3 cups of water. Pulse until cauliflower is the size of rice. If necessary, blend in two batches. Drain in colander and pat dry with paper towels, then set aside to dry.
  2. In a large sauté pan over medium-high heat, brown ground beef, breaking up pieces with a wooden spoon; season with 1 teaspoon salt. Add onions and carrots and sauté until softened, 3 to 4 minutes. Add soy sauce, garlic powder and red pepper flakes; simmer 1 minute.
  3. Add cauliflower and peas, toss together until warmed through, 2 to 3 minutes. Add green onions and serve immediately.

Adapted recipe originally published for the column "insanely Easy Weeknight Dinners" on Delish.com

Pasta Pomodoro by Judy Kim

by Judy Kim

Pasta Pomodoro

This 5 minute homemade tomato sauce is perfect for all pasta shapes. Also a great way to use up end of the Summer tomatoes.

Yield: 4 servings

INGREDIENTS

4 large beefsteak tomatoes, cored

1 clove garlic, grated

1 tablespoon extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 pound angel hair pasta

Sea salt, for garnish

Fresh basil

DIRECTIONS

  1. Using a paring knife, score bottoms of tomatoes with an "X". Place in a large pot of boiling water until skins begin to pull away, 2 to 3 minutes. Using a slotted spoon, transfer tomatoes to a colander. Once cool enough to handle, pierce one side with a fork and peel off skins. In a blender or food processor, pulse tomatoes with garlic, oil, salt, and pepper until slightly chunky.
  2. Return pot of water to a boil and season generously with salt. Cook pasta according to package directions until al dente, then drain and return to pot. Stir in sauce and garnish with sea salt and basil. Serve immediately.

 

Adapted recipe originally published for the column "Insanely Easy Weeknight Dinners" on Delish.com.

40 Cloves of Garlic Chicken with Penne by Judy Kim

by Judy Kim 

40 Cloves of Garlic Chicken with Penne

Garlic and chicken were made for each other. This dish is really a one pot meal that can be served with anything. I have it here with penne, but it would be equally good over wild rice, quinoa or cauliflower rice. Enjoy this for a cozy Sunday supper but it comes together quickly enough to be a weeknight dinner.

Yield: 4 servings

INGREDIENTS

1 tablespoon extra-virgin olive oil

2 pounds bone-in skin-on chicken thighs

Kosher salt

Freshly ground black pepper

40 garlic cloves, peeled

1 cup dry white wine

1 1/2 cups low-sodium chicken broth

2 tablespoons unsalted butter

1/4 cup heavy cream

12 ounces penne

1/4 cup chopped parsley

DIRECTIONS

  1. In a large skillet over medium-high heat, warm oil. Dry chicken thighs with paper towels and season with salt and pepper. Sear chicken skin side down until brown, 5 minutes. Flip over and cook for 1 minute more, then transfer to a plate skin side up.
  2. Add garlic and cook for 5 minutes over medium heat. Stir in wine and broth, using a wooden spoon to scrape up the brown bits. Season with salt and pepper and add chicken, skin side up. Bring to a boil and simmer on low until chicken is cooked through and sauce is thickened, 20 minutes. Stir in butter and heavy cream.
  3. Meanwhile, in a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
  4. Transfer penne, pasta water and parsley into the pan and mix well. Add chicken and serve immediately.

 

Adapted recipe originally published for the column "Insanely Easy Weeknight Dinners" on Delish.com

Vodka Pâte Brisée Pie Crust by Judy Kim

by Judy Kim


Vodka Pâte Brisée Pie crust

Yield: One 8 to 10-inch double-crust pie or two large half sheet pan galettes

This is a far cry from the pie dough recipe I remember as a kid. We used a recipe my Mom saved from a school bake sale, the recipe card was so cute. It was written on red construction paper in the shape of an apple and the recipe was made with pure Crisco. It guaranteed flaky results, but now I expect more from pie crust. Luckily I spent a fair amount of my previous career traveling to France, and like anyone that visits the Pâte Brisée motherland, you'll never turn down an all butter pastry. I wanted to create my own version of an all butter pie crust recipe, one that takes the anxiety out of pie making and is friendly for decorative pie making. Vodka is certainly not traditional to French baking, but I now use it regularly. This recipe yields an unusually pliable dough that is so much easier to roll out and handle. My first pie dough, Vodka Pie Crust is made with butter and shortening is even more fool proof, but similar, so it's really a matter of preference in terms of texture and flavor.

INGREDIENTS

12 tablespoons unsalted butter (1 1/2 sticks, up to 2 sticks for extra buttery pastry), cut into 1/2-inch cubes and frozen in advance. I prefer Vermont Creamery European butter  

1/2 cup vodka

2 1/2 cups all-purpose flour

1 teaspoon flaky sea salt, crushed by hand

DIRECTIONS

  1. Cut butter into 1/2-inch cubes and freeze overnight, minimum of 5 minutes if you're short on time.
  2. In a liquid measuring cup pour vodka, then add several ice cubes. Wait until vodka is chilled and remove ice. Most likely you'll reach 3/4 cup measurement from the melting ice cubes, but if not just add a touch of chilled water. If your vodka is frozen, just add 1/4 cup iced water.
  3. Combine flour and salt in a large mixing bowl. Add frozen butter and toss together quickly until each piece of butter is coated with the flour mixture, this will ensure an even dough. Break butter pieces apart if they are stuck together. Transfer to the bowl of a food processor fitted with a steel blade; pulse 2 to 3 times until the size of chickpeas.
  4. Pour vodka mixture through feed tube in a steady stream while constantly pulsing until dough begins to pull together. Avoid running the machine automatically or it may overmix. Butter and shortening should be about the size of dried lentils. Pro tip: Pour all the liquid into the feed tube, it's designed to stream an even amount and will help absorb all the flour evenly. 
  5. Carefully turn dough out onto a very lightly floured work surface and remove the blade. Try to use no more than 1 tablespoon bench flour as flour can make the dough tough. Working on marble or granite countertop will help keep the dough cool. Note, the dough is slightly wet and more elastic than typical recipes. It's not necessary to knead the dough, just enough to pull it together with a few turns at the most. 
  6. Divide dough in half. Wrap each half in plastic wrap and shape the dough into a round or rectangle. I find the dough will stay cooler if I shape it after wrapping and it reduces the need for additional bench flour. If you are using a round pie dish, shape dough into a flattened disk or rectangle if you are making a galette or lattice strips; this will help eliminate wastage. Refrigerate for minimum of 30 minutes. 
  7. You can freeze the dough up to 3 months, just wrap well. If you have left over scraps I cut them into manageable pieces and wrap them in parchment paper and stack the pieces. The parchment will prevent them from sticking. Wrap in plastic wrap tightly and freeze to use for cut outs on a future pie.

**For decorative pie tips, read the notes written on my Vodka Pie Crust recipe.

 

 

Heirloom Tomato Tart with Crispy Breadcrumbs by Judy Kim

by Judy Kim


Heirloom Tomato Tart with Crispy Breadcrumbs

Yield: 8 to 10 servings

A great way to use bountiful Heirloom tomatoes at the height of Summer or to celebrate the end of tomato season. Either way, a nice light appetizer to be served with dry crisp champagne or served with a green garden salad for a light lunch. 

INGREDIENTS

4 medium to large heirloom tomatoes, sliced 3/8-inch or 1 cm thick

Flaky sea salt, such as Jacobsen Salt

1/2 pound Old Amsterdam Gouda, grated

1/2 pound white cheddar, grated

2 ounces Parmigiano-Reggiano, grated

1/2 cup panko breadcrumbs

Freshly ground black pepper

Extra-virgin olive oil

1 single crust, rustic pie dough

All-purpose flour, for dusting

Optional: 1 egg

1/2 cup chiffonade fresh basil

DIRECTIONS

  1. Preheat oven 350° F. Fix oven rack in middle with a Baking Steel, or your favorite pizza stone. I love how the steel makes the pastry so crisp. Eliminates worrying about a soggy crust.
  2. Prepare half sheet pan with parchment paper, I use pre-cut parchment paper when I have it available. Set aside.
  3. Place sliced tomatoes on a sheet pan lined with paper towels. Sprinkle lightly with sea salt on both sides. Set aside, minimum of 5 minutes. Pat dry to remove moisture.
  4. In a medium mixing bowl, combine all grated cheese and reserve 1/2 cup.
  5. In a small mixing bowl, combine ½ cup grated cheese, breadcrumbs, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper and 2 tablespoons olive oil; set aside.
  6. Remove Rustic Pie Dough from refrigerator to rest until softened, about 3 to 5 minutes. Sprinkle flour all over the counter and smooth over your rolling pin, I prefer a flat rolling pin compared to a rounded French style. Roll dough evenly into similar dimensions of the sheet pan, about ¼-inch thickness or a bit less. Move dough around as you roll and sprinkle flour as needed to prevent the dough from sticking. Trim the dough to match the rectangular shape with an additional 1-inch border, for a finished look. Or skip the trimming step for a more rustic approach. To transfer, loosely roll the dough onto the rolling pin and unroll over the sheet pan.
  7. Sprinkle remaining cheese all over pastry in an even layer, leaving a 1-inch border. Arrange tomatoes with minimal overlap all over cheese, also leaving a 1 inch border of pastry. Roll edges inward and crimp pastry edges. 
  8. Place tomato tart in fridge to chill for 10 to 15 minutes.
  9. Place mounds of breadcrumb mixture over the tomatoes, especially covering the crust. You can spread breadcrumb mixture all over, but I like to keep most of the tomatoes uncovered since they are so beautiful. Place sheet pan directly on Baking Steel and bake until pastry is golden brown, approximately 40 to 45 minutes.
  10. Optional: Make egg wash, egg lightly beaten with 1 tablespoon water. Brush crust with egg wash just before baking.
  11. Carefully transfer to a cooling rack.
  12. Drizzle 1 tablespoon olive oil all over tart, sprinkle with basil and flaky sea salt. Serve at room temperature.

Rustic Pie Dough by Judy Kim

by Judy Kim


Rustic Pie Dough

Yield: Two 8 to 10-inch single-crust pies or one double-crust pie

This is a no-fuss dough recipe made without a food processor or pastry cutter. Living proof that pastry can be made on a hot Summer day but still be delicious and flaky. I made this on a trip to Charleston, SC in August, so you can imagine the high humidity in an already hot kitchen. Needless to say, it was not an ideal situation for baking. Since I was in the South, the use of lard just seemed apropos and I paired it with my favorite high butterfat European butter. Most likely the reason this rustic thrown together dough tastes so delicate despite the thrown together process.

I would suggest using this pastry for simple galettes or tarts. If you're looking for pastry to make a decorative pie, use my Vodka Pie Crust or Vodka Pâte Brisée Pie Crust


INGREDIENTS

2 1/2 cups all-purpose flour, additional for rolling

1 teaspoon flaky sea salt, such as Jacobsen Salt

12 tablespoons unsalted European style butter (1 1/2 sticks), cut into 1/2-inch cubes, I use Vermont Creamery European Cultured Butter with 86% butterfat

1/4 cup lard (or shortening)

1/4 cup cold water

DIRECTIONS

  1. In a large mixing bowl combine flour and sea salt. Add butter and break butter into the flour by pressing the butter between your index finger and thumbs using a slow snapping motion. It will create large chards of butter. Rotate through all the pieces of butter until they have all been flattened out and coated in flour to avoid clumps. Add the lard and continue to mix with your hands. Work quickly to prevent the butter from melting from the warmth of your hands. The mixture should look slightly lumpy.
  2. Add 1 tablespoon of cold water at a time and combine until the dough comes together. I used 1/4 cup of cold water. Chilled water using ice cubes is the most ideal, but cold filtered tap water is fine.
  3. Spread a thin dusting of bench flour and knead the dough just until it forms a ball. Avoid using too much bench flour and over kneading or the pastry will get tough. Cut the dough in half and wrap tightly in plastic wrap and form into a round or rectangle, based on your final desired shape. Chill in the fridge until ready for use. Bring to room temperature for a few minutes before rolling.

Note: European butter is different than regular butter, it has a high level of butterfat and will soften very easily. I typically keep this butter in the freezer until I'm ready to use it. At minimum keep it in the fridge. 

Pro Tip: Make a double batch of pie dough and label the plastic wrap with the date for a future use. You'll make your next pie in half the time. Freeze dough up to 3 months.

Apple & Blood Orange Garden Trellis Pie by Judy Kim

by Judy Kim


Apple & Blood Orange Garden Trellis Pie

Yield: 1 (9-inch) Pie

Created a new twist on apple pie. Blood oranges aren't a typical addition to pie, but I had them around and wanted to use them in place of lemon for some acidity. This design was inspired by a garden trellis woven with twisty vines. I've always had an affinity to gardening and all things floral, I get it from my Mother. I've included directions to create this design but the truth is, all designs don't go exactly as planned, so feel free to go rogue. I often utilize leaf and floral cut outs to cover up mistakes like broken pastry. There are some trouble shooting tips below. Regardless, true beauty and imperfection sit side by side in my book. 

You can watch my pie demo video below.

INGREDIENTS

1 double crust, Vodka Pie Crust or Vodka Pâte Brisée Pie Crust

3 tablespoons all-purpose flour, plus additional for rolling pastry

1 egg

1 tablespoon heavy cream

1 blood orange, zested and cut into supremes

1/2 cup sugar

1 teaspoon flaky sea salt, such as Jacobsen sea salt

1/4 teaspoon aromatic bitters

1/4 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

5 (about 3 pounds) medium Granny Smith apples, peeled, cored and thinly sliced on mandoline

3 tablespoons unsalted butter, cut into 1/4-inch cubes and frozen

DIRECTIONS

  1. Prepare the Vodka Pie Crust or Vodka Pâte Brisée Pie Crust recipe, which can be made in advance. 
  2. Before rolling, let the pie dough come to room temperature, about 5 minutes, to prevent cracking. On a lightly floured surface, roll out round disk to thickness between 1/8-inch and 1/4-inch. Keep dough moving and apply just enough flour to prevent it from sticking. Try avoid using too much flour to prevent the pastry from getting tough. Gently roll onto a rolling pin and transfer over your pie dish, one preferably with a narrow lip. Trim pastry with scissors or a sharp paring knife along the rim, there will be no excess. Roll leftover pieces a bit thinner and cut out using a small leaf pie cutter. These will be used to make the leaf crown around the crust. Place on a generously floured sheet pan. Keep pie dish and sheet pan in fridge until ready to use. Note: Be careful not to stretch the dough or it will just shrink back (Trust me, it doesn't like being stretched). Rather just continue to roll until you reach the desired size. 
  3. Roll out rectangular piece of pastry to 1/8-inch thickness. Using a wavy edge pastry wheel, cut a variety of narrow and wide strips to create the lattice and twisted cables. Use remaining dough to cut out shapes such as flowers and leaves for decoration. To make the leaves look more realistic, try bending them a bit. Place lattice strips in a single layer on a new floured sheet pan; keep on the counter. If the strips are too cold, they won't be pliable enough make the lattice. But if they are difficult to work with at any point, put them back in the fridge for a few minutes. Add flowers and leaves to previous sheet pan and keep in the fridge, preferably freezer until ready to use.
  4. Place oven rack in middle and preheat oven to 375°F. In a small bowl beat egg with heavy cream; set aside.
  5. In a large mixing bowl, add blood orange zest and supreme orange segments. Drain and discard any excess liquid from the oranges. Mix in sugar, sea salt, bitters, cinnamon and vanilla extract. Fold in apples until well coated; sprinkle 3 tablespoons flour and toss again. Transfer apple mixture into pie dish and try to keep the mixture even. Scatter frozen butter cubes evenly all over the apples.
  6. Remove sheet pan with remaining pastry from the fridge or freezer. To create a simple lattice design, place strips (any width you prefer) in one direction across the entire pie. Lift every other row, place another strip in the opposite direction and flip the strips back down. Alternatively lift every other row, place another strip in the opposite direction and flip strips back down again until the lattice is complete. Try to keep the lattice pieces close together to cover most of the filling, this will help trap in steam and make a tender filling that doesn't dry out.
  7. To create cable knit roping, loosely twist 2 strips of similar width together to create a cable knit effect. Try to keep the strips flat to create an even cable that will look like an Irish Aran sweater. For my Garden Trellis design I mixed in cable knit ropes, a row of leaves and a row of flowers with the wavy flat strips. 
  8. Using a sharp paring knife, trim the excess lattice work. Gently lift the ends of the lattice work and brush a light coating of egg wash to glue down the strips to the pie shell. Brush the top edge of the crust with egg wash. Place leaves on a 45° angle, press down lightly and alternatively place leaves in opposite directions to create a crown crust.
  9. Brush a light coating of egg wash evenly all over the pie. Place pie dish on a sheet pan and bake on the center rack until golden brown, about 40 minutes. If necessary, rotate the pie for even baking and cover with foil if the top is browning too much. For best results, let pie cool for 4 to 6 hours before serving. Or bake the day before.

Troubleshooting Tips:

If the lattice strips or cable knit ropes are breaking, I'd suggest checking your dough.

Is it too warm? Chill in the fridge or freezer for a bit.

Does it have big chunks of butter? While making the dough, if the butter pieces are too big, they will create weak spots between the pastry dough. Butter should be evenly distributed and probably smaller than you think. I find using a food processor creates the most consistency.

Are your lattice strips too thin? Find your sweet spot by rolling between 1/8-inch to 1/4-inch. I change the thickness depending on the style and texture desired. 

Too frustrated with the lattice design? Place leaves and flowers over any mistakes or to fill in gaps. Or skip the lattice and cut out all the pastry with pie cutters and scatter them all over the filling. Crimp the edges in a simple manner. 


Sources:

Vintage French Rolling Pin by Polders Old World Market

Photography Surface: White Plaster by Erickson Woodworks

Fluted Pastry Wheel and Pie Cutters by Williams Sonoma

Mini Round Cocottes by Staub

Ceramic Bowl by Jono Pandolfi

Seared Salmon & Soba Noodles with Ginger Yuzu Sauce by Judy Kim

by Judy Kim


Seared Salmon & Soba Noodles with Ginger Yuzu Sauce

Yield: 4 servings

Let's be honest, this dish is all about the sauce. Double it, triple it. I know you're going to want to put it on everything!

INGREDIENTS

4 salmon pieces, about 2 pounds

Kosher salt

Freshly ground black pepper

2 garlic cloves, smashed

1-inch piece of unpeeled organic ginger, thinly sliced against the grain

4 tablespoons grapeseed oil

1/4 cup soy sauce

1 teaspoon Sriracha

1/3 cup low-sodium chicken stock

2 tablespoons mirin

1 tablespoon yuzu juice

1 tablespoon sugar

1 scallion, thinly sliced on diagonal

Black sesame seeds

DIRECTIONS

  1. Rinse and dry salmon thoroughly. Place salmon on sheet pan and season with salt and black pepper, set aside. 
  2. In the bowl of a mini food processor, add garlic and ginger. Pulse until finely minced. Note: There is a lot of flavor in the skin of ginger, so try to buy organic and just give it a quick wash.
  3. Warm a large saucepan over med heat and add 2 tablespoons grapeseed oil. Sauté garlic and ginger until softened, about 3 minutes. Stir in soy sauce, Sriracha, chicken stock, mirin, yuzu juice and sugar. Bring to a boil and simmer on medium-low until slightly reduced, about 7 to 8 minutes.
  4. Meanwhile, cook soba noodles according to package instructions. Drain and set aside.
  5. In a large skillet over medium-high heat add 2 tablespoons grapeseed oil. When oil is hot but not smoking, place salmon skin side up. Sear on each side until crisp, about 4 to 5 minutes on each side. Flip salmon only once.
  6. Serve salmon skin side up over bed of soba noodles. Spoon sauce over salmon and noodles. Garnish with scallions and black sesame seeds. Serve remaining sauce on the side if desired.

Confetti Christmas Shortbread Cookies by Judy Kim

by Judy Kim


Confetti Christmas Shortbread Cookies

Yield: Approximately 50 (2 1/2-inch) cookies

Happy Holidays! This is a tender sweet and salty shortbread cookie that has incredible texture. The toasted walnut and almond topping combined with sparkling sugar adds just the right amount of crunch and glitz. Wishing you a wonderful Holiday Season. But don't limit these cookies to the month of December, try different shapes to enjoy them any time of the year.


INGREDIENTS

1/2 pound (2 sticks) unsalted butter, at room temperature

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1 teaspoon flaky sea salt, plus extra for sprinkling, such as Jacobsen Salt Co.

1 egg, room temperature

2 1/2 cups all-purpose flour, extra for rolling

1/4 cup roughly chopped walnuts

1/4 cup roughly chopped almonds

Assorted sparkling sugar, I used pink and white

Your favorite holiday cookie cutter

DIRECTIONS

  1. In the bowl of a stand mixer fitted with a paddle attachment add butter and beat on high until pale in color, about 30 seconds. Add brown sugar, granulated sugar and sea salt. Start on low and increase speed to high; beat until light and fluffy. Add egg and mix until incorporated. Scrape down sides with a rubber spatula and don't miss the very bottom.
  2. With the mixer on low, add flour in 3 increments; scraping in between in addition. Careful not to overmix or you'll get a tough dough. Cookie mixture will be a bit crumbly. Divide cookie dough in half and wrap each half with plastic wrap and shape into a flat disk. I even like to roll the dough in the plastic to make it even, which will make it easier to roll later. Let dough rest in fridge for 5 to 10 minutes.
  3. Meanwhile, preheat oven to 350°F. Prepare 2 rimmed sheet pans with parchment paper. 
  4. In a dry large sized skillet on medium-low heat, toast walnuts and almonds until fragrant. Shake pan to prevent nuts from burning. Transfer to a plate until cool to the touch. Place nuts in a plastic bag and gently crush nuts with a rolling pin into small pieces. To protect your counter, place the bag on a folded kitchen towel. Transfer to a bowl.
  5. Lightly flour your counter and rolling pin. Roll cookie dough into 1/4-inch thickness. Using a bench scraper loosen and lift the dough; lightly flour the counter again. This will make it easier to remove the cookies after cutting them out. 
  6. While dipping your cookie cutter in flour, cut out cookies placing them as close together as possible. Dip the cutters in flour as needed. Gather leftover scraps and re-roll to cut out remaining dough. Transfer cookies to sheet pans; top with crushed nuts and sprinkle your color choice of sparkling sugar. Bake for 8 to 10 minutes. Immediately sprinkle with flaky sea salt and transfer to a cooling rack.

NOTES:

You can make this dough in advance and keep in the fridge. Bring dough to room temperature before baking for best results.

Since the dough is crumbly and soft, I suggest to use a simple cookie cutter shape without too many tiny details as the dough may get stuck. I used a Christmas Tree shape, but you can use a cutter for any year round holiday. Originally I tried an oversized detailed tree shape and the size made it difficult to transfer without falling apart. 

When decorating the cookies, I used white sparkling sugar at the top and mixed the pink and white sugar over the nuts to help create texture and sparkle. 

Slow Cooker Short Rib Stew by Judy Kim

by Judy Kim


Slow Cooker Short Rib Stew

Yield: 6 to 8 servings

Perfect on a cold winter day. Don't skip on the quality of the wine for the stew, as it reduces and will reward you with great flavor. Select one that you enjoy drinking, which is especially nice to enjoy while you're cooking. 

If you prefer to cook this in a dutch oven, cook it on low for 3 to 4 hours with the lid on. Longer if you have time, just monitor the liquid levels. I love making this a day ahead, the flavors are deeper and more flavorful. Plus it's time saver if you're having a dinner party. 

INGREDIENTS

5 pounds short ribs, bone in (about 3 to 4 large short ribs cut into thirds)

Kosher salt

Freshly ground black pepper

1/2 cup all-purpose flour

2 tablespoons unsalted butter

Extra-virgin olive oil

1 onion, chopped

4 garlic cloves, minced

1 teaspoon chopped fresh thyme, additional for garnish

2 cups red wine, suggest cabernet sauvignon

3 tablespoons tomato paste

3 carrots, cut into 1-inch diagonal pieces

3 celery stalks, cut into 1-inch pieces

2 cups new potatoes, cut in half

2 bay leaves

1 teaspoon Worchestershire sauce

2 cups low-sodium beef broth

1 (28 ounce) can crushed tomatoes

2 cups wild rice

DIRECTIONS

  1. In a large mixing bowl, pat short ribs dry with paper towels. Season generously with salt and black pepper; dredge in flour until evenly coated.
  2. In a large dutch oven melt butter and 1 tablespoon olive oil over medium-high heat. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes. Resist temptation to flip the meat too often, otherwise the crust will not form. Transfer meat into the bowl of the slow cooker. 
  3. Return dutch oven to the stove over medium heat. Add 1 teaspoon olive oil, onion, garlic and thyme. Season with 1 tablespoon salt, 1 teaspoon black pepper and sauté until softened, about 5 minutes. Increase to high heat, add red wine and tomato paste. Deglaze pot by scraping with a wooden spoon for 3 to 4 minutes. Transfer all contents to the slow cooker. 
  4. Add carrots, celery, potatoes, bay leaves, Worcestershire sauce, broth and crushed tomatoes. Cook on low for 8 hours. Meat should be tender and fall off the bone. Skim top layer of fat and remove bay leaves.
  5. Meanwhile, cook rice according to package directions. Serve stew over wild rice and a little bit of freshly chopped thyme.

Ceramics: Jono Pandolfi

Sea Salt Chocolate Chocolate Chip Cookies by Judy Kim

by Judy Kim

Sea Salt Chocolate Chocolate Chip Cookies

Yield: Approximately 25 large (4-inch) cookies

The ultimate chocolate chocolate chip cookie. Thin, crispy yet chewy and completely addicting. 

These cookies were made for Natalie Mortimer and Holly Erickson, The Modern Proper's  #calmandbrightcookienight.  Check out their Coconut Thumbprint Cookie and the full roster of other amazing bakers that participated.


INGREDIENTS

Coconut oil spray

1/2 pound (2 sticks) unsalted butter, at room temperature

1 1/2 cups packed light brown sugar

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs, room temperature

1 cup all-purpose flour

½ cup unsweetened cocoa powder, such as Guittard

1 teaspoon baking soda

1 teaspoon flaky sea salt, plus extra for sprinkling, such as Jacobsen

1 cup semi-sweet chocolate chips, such as Guittard Akoma semi-sweet chocolate chips

DIRECTIONS

  1. Preheat oven to 350°F. Prepare 2, preferably 3 half sheet pans with a light coating of coconut oil, or your favorite cooking spray. Do not use parchment paper or the cookies won't spread properly.
  2. Add butter, brown and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Start on low, increase speed to high and beat until light in color and creamy, about 3 to 4 minutes. Scrape down sides with a rubber spatula as needed. Add vanilla and eggs, one at a time until combined.
  3. In a large bowl whisk together flour, cocoa powder, baking soda and sea salt. Add flour mixture in 4 increments and mix on low; scrape the bowl as needed. Do not over mix. Fold in chocolate chips and mix on low speed just until combined.
  4. Using a small cookie scoop or spoon about 2 tablespoons of dough on to a greased cookie sheet 2-inches apart. Do not use parchment as the cookies will not spread evenly. Place maximum of 6 cookies per half sheet pan, but I prefer 5 to avoid the cookies from crowding each other. Bake for 8 to 9 minutes. Timing is important for this cookie. Watch the first batch carefully to determine the right timing and see if your oven requires you to rotate the pan. Center should be slightly undercooked and outer edges should spread into rings. This ensures a chewy yet crunchy cookie.
  5. Remove sheet pan from oven and sprinkle immediately with sea salt. Cool cookies just barely enough to handle and transfer to a cooling rack using a large flat silicone spatula (the thinner the better). You may need to wiggle the spatula to remove the cookies. If they are difficult to remove because they cooled down too much, try warming sheet pan in oven just until they loosen. Repeat steps for additional batches, but cool sheet pans before adding cookie dough.

NOTES:

Cookie dough can be made in advance. Keep in the fridge or freezer in individual sized cookie dough balls. Bring dough to room temperature before baking for best results. 

If you don't have a silicone spatula, try spraying your spatula with oil to make it easier to handle the cookies.

*recipe updated Sept 2017

 

 

Flaky Cheddar and Scallion Biscuits by Judy Kim

by Judy Kim


Flaky Cheddar and Scallion Biscuits

Yield: 8 to 10,  2 1/2-inch biscuits or 24, 1 1/2-inch biscuits

INGREDIENTS

2 1/2 cups all-purpose flour, extra for rolling

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon flaky sea salt, such as Jacobsen

5 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled

1 cup grated white cheddar

1/2 cup thinly sliced scallions

1 1/3 cups buttermilk

1 egg, beaten with 1 teaspoon water

DIRECTIONS

  1. Preheat oven 425°F. Prepare rimmed half sheet or baking dish with parchment paper, set aside.
  2. In a large mixing bowl whisk together flour, baking powder, baking soda and sea salt. Add butter to flour mixture and break it up using your hands or a pastry cutter. I prefer using my hands to create flattened shards of butter. Add cheese and scallions; toss together using your hands until they are all well coated in flour. Make a well in the flour mixture and slowly pour in buttermilk in 2 to 3 batches, mix together using a wooden spoon completely before adding more buttermilk. Switch to your hands when it begins to form a ball of dough; do not overmix. The dough will be slightly sticky. If it's too dry, add a few drops of buttermilk.
  3. Lightly flour a rolling pin and turn dough onto lightly floured surface. Don't add too much flour at once or the dough will dry out, but add flour if the dough becomes too sticky. Roll until dough is about 1-inch thick and fold into thirds. Gently roll dough into rectangular shape. Repeat the folding process 2 to 3 times to create more layers, ending with 1 ½-inch thick dough.
  4. Use biscuit cutter of your choice. Dip biscuit cutter in flour and cut dough with straight down motion; avoid twisting. Cut biscuits as close together as possible to avoid wasting dough. Instead of rolling out remaining scraps together to form one or two last biscuits, try cutting the remaining dough with a smaller biscuit cutter and bake off remaining bits in their odd shapes. They are the perfect snack and will remain tender if they are not re-rolled. 
  5. Place biscuits on sheet pan or baking dish. The dough should be touching, it helps ensure even rising. If you have smaller biscuits and scraps, place them on a separate small sheet pan or a mini cast iron pan; the smaller shapes will take less baking time. Lightly brush tops with egg wash, avoid brushing the edges. Optional: skip the egg wash, the cheese will still give it a golden crust. 
  6. Bake until golden brown, about 15 minutes. Baking time will vary depending on size of the biscuit. Scraps will take less time, about 10 minutes. Rotate if necessary for even browning, otherwise avoid opening oven during baking.
  7. Serve warm or at room temperature.

Apple Cardamom Cable Knit Pie by Judy Kim

by Judy Kim

Apple Cardamom Cable Knit Pie

Yield: 1 (9-inch) Pie

I had a long career in fashion prior to food and it influences my current work in more ways than I ever could have imagined. My first job was at Ralph Lauren as a design assistant in the Men's sweater division. This Irish Cable Knit design was inspired by Aran Irish Sweaters. Not surprising as we used to make knit downs of cable knit designs all day long, always looking for new combinations. I use a similar approach when creating a design for pie crust.

INGREDIENTS

1 egg

1 tablespoon heavy cream

1 double crust, vodka pie crust recipe

3 tablespoons all-purpose flour, plus additional for rolling pastry

2 meyer lemons, zested and juiced

1/2 cup sugar

1 teaspoon flaky sea salt, such as Jacobsen

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

6 (about 3 1/2 pounds) medium Granny Smith apples, peeled, cored and thinly sliced on mandolin

2 tablespoons unsalted butter, cut into 1/4-inch cubes and frozen

DIRECTIONS

  1. Place Baking Steel on the middle rack of your oven. Preheat oven 500°F. Preferably preheat for 30 to 60 minutes. In a small bowl beat egg with heavy cream; set aside.
  2. Prepare the vodka pie crust recipe, cut in half and wrap each piece in plastic wrap. Shape one half into a flat round disk and shape other half into a narrow flat rectangle. Let dough rest 20 minutes or overnight in refrigerator. Note: If you plan to make a similar cable knit design, you may need additional dough.
  3. Let the dough come to room temperature for 5 minutes before rolling out to prevent cracking. On a lightly floured surface, roll out round disk to thickness between 1/8-inch and 1/4-inch. Keep dough moving and apply flour as needed to prevent it from sticking. Gently roll onto rolling pin and transfer to pie dish. Trim with scissors or a knife along the rim leaving a 1/2-inch border. Note: Be careful not to stretch the dough or it will just shrink back. 
  4. Cut second rectangular pie dough in half lengthwise. Roll one half of dough (A) to 9-inches in length and 1/4-inch thick. Roll remaining dough (B) to 9-inches in length and 1/8-inch thickness. Work quickly to prevent the dough from getting warm. If needed, place them in the fridge to firm up during the process. 
  5. Dough A: Use a ruler or flexible cutting board to cut long even strips. For a square edge braid, cut into 1/4-inch strips with a sharp paring knife. Braid together keeping both ends loose; transfer to a sheet pan. Cut dough into six 1/4-inch strips and roll against floured board to round edges. Repeat braiding technique and transfer to the sheet pan, keep in the fridge while you roll the remaining dough. Dough B: Cut four 1-inch strips. Loosely twist 2 pieces together to create a cable knit effect and repeat; transfer to the same sheet pan. Cut three diamonds from any leftover dough and score with a knife in a diagonal direction. Roll four balls of dough and flatten slightly to create 4 small buttons; score with a curved fork to mimic a leather football button. Fashion was my background if you couldn't tell. Transfer sheet pan back to the fridge. NOTE: If you are having trouble with the dough breaking while braiding, it might mean the butter pieces are too large or dough is too warm. But even if the pastry is made properly unfortunately sometimes butter will create a weak point. As I mention, you may need more dough to execute this exact design. I tossed a few pieces along the way. Besides, practice makes perfect.
  6. In a large mixing bowl, combine zest of 2 Meyer lemons, 3 tablespoons Meyer lemon juice, sugar, sea salt, cardamom, cinnamon and vanilla extract. Fold in apples until well coated; sprinkle 3 tablespoons flour and toss again. Transfer apple mixture into pie dish, try to keep the mixture even. Scatter frozen butter cubes evenly all over the apples.
  7. Remove sheet pan with pastry from the fridge. Start in the middle and place cable knit pieces tightly next to each other. I find having too many gaps prevents the pie from cooking evenly. Trim pieces to fit within the pie dish. Fold edge of pie inward neatly and crimp together by pinching. Brush evenly with light coating of egg wash. Adjust oven to 400°F, gently place pie dish directly onto Baking Steel and bake until golden brown, about 1 hour. If necessary, rotate the pie for even baking. For best results, let pie cool for 4 to 6 hours before serving.

Note:

You can use leftover dough for decorative cut outs. Roll dough to 1/8-inch thickness. Dip pie cutters or cookie cutters in flour and cut out shapes. Lay them evenly on a quarter sheet pan and layer using parchment paper. I didn't use any cut outs for this cable knit design, but you can keep these in the freezer for a future use. Highly suggest baking them off and adding them to a bowl of ice cream or berries and cream. 


Sources:

Ceramic Jar/Salt Cellar: Polder's Old World Market

Custom Plaster Surface: Erickson Wood Works

 

Roast Chicken Breast with Meyer Lemon Jus by Judy Kim

by Judy Kim


Roast Chicken Breast with Meyer Lemon Jus

Yield: 4 servings

This is my ultimate comfort food, a simple roast chicken. It takes a little longer to roast but the flavor and tenderness is well worth it. The roast chicken is great all year round, but since Meyer lemons just started becoming available I couldn’t resist. Meyer lemons and blood oranges are my weakness in the Fall and Winter months. They bring the UMPH! If they are out of season, regular lemon will still taste great. The jus is my favorite part of this dish. I like to dip the chicken in the jus, ohhhhh so good! I usually make more chicken than I need, personally I love cold chicken. Shhhhhhh.

If you're into making a bone broth, save the bones. Toss them into a freezer zip lock bag, with a date (otherwise I tend to forget about them until they die of freezer burn).  Make some chicken bone broth when you save enough up. I made some after this meal, a delicious turmeric t and ginger chicken broth. More on that recipe soon.

INGREDIENTS

4 chicken breasts bone-in, excess fat trimmed

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 meyer lemon, zested and juiced (or substitute with lemon)

1 tablespoon unsalted butter

Flaky sea salt

2 tablespoon finely minced flat leaf parsley

DIRECTIONS

  1. Preheat oven to 375°F. Rinse chicken and pat dry thoroughly. Drizzle with olive oil; season with salt and pepper. Arrange chicken in a single layer on a rimmed sheet pan and roast for 25 minutes. 
  2. Turn oven to broil and cook until skin is crisp and golden brown, about 3 to 5 minutes. Transfer chicken to a plate.
  3. Set sheet pan on the stove over medium heat; add 1 teaspoon meyer lemon juice or more to taste, pinch of zest and butter. Scrape bottom of pan and simmer for 1 minute. Season with sea salt. Pour jus and crispy bits into a small bowl or into a serving platter.
  4. Finish chicken with sea salt, Meyer lemon zest and parsley. Serve with jus. 

Spinach and White Bean Pecorino Soup by Judy Kim

by Judy Kim


Spinach and White Bean Pecorino Soup

Yield: 4 servings

A creamy vegetarian soup without the cream. The combination of beans and Pecorino cheese give it a creamy indulgent feeling without the guilt. If you want to turn this quick soup into a more substantial meal try adding shredded poached or rotisserie chicken.  

Don’t forget to pick out a nice bottle of wine since I'd highly suggest serving it with the soup along with a loaf of crusty country bread. 

INGREDIENTS

Extra-virgin olive oil

3 garlic cloves, minced

1 small onion,  cut into 1/4-inch dice

1 carrot, cut into 1/4-inch dice

Kosher salt

Black pepper

1 cup dry white wine, such as Sauvignon Blanc

32 ounce low-sodium vegetable stock or chicken stock

1 (15 ounce) can cannellini beans, well rinsed and drained

1 cup thinly sliced zucchini, cut into half moons

2 cups peas, preferably fresh or frozen and thawed

3 cups baby spinach, washed and dried

1 cup freshly grated Pecorino-Romano, plus extra for garnish

DIRECTIONS

  1. In a large pot over medium heat drizzle 1 tablespoon olive oil; sauté garlic and onion until softened, about 2 to 3 minutes. Add in carrots, 1 teaspoon salt and 1/2 teaspoon black pepper, stir with a wooden spoon until carrots are tender. Add white wine and stock, bring to a boil and simmer for 5 to 8 minutes. Mix in cannellini beans and zucchini; simmer until vegetables are tender, 5 minutes.
  2. Just before serving add peas, fresh spinach, and Pecorino-Romano. Stir until warmed through and spinach is wilted.
  3. Serve in soup bowls and garnish with grated Pecorino Romano and cracked black pepper.

 

Adapted recipe originally published for the column " Insanely Easy Weeknight Dinners" on Delish.com

Creamy Roasted Pumpkin Pasta by Judy Kim

by Judy Kim


Creamy Roasted Pumpkin Pasta

Yield: 4 servings

Fall is my favorite season. The cool crisp weather creates a desire for comfort food and often the flavor of pumpkin. The base of the sauce is roasted pumpkin, white wine, garlic and onions. There is sour cream for a little tang. Cold butter finishes the sauce. It melts slowly and creates an extra level of creaminess. Fried sage gives it a subtle crunch and a punch of flavor.

INGREDIENTS

1 small sugar pumpkin (or 2 cups canned pumpkin purée)

Extra-virgin olive oil

Kosher salt

1 pound mafalde pasta or fettuccine

1/4 cup sage leaves, plus 1 tablespoon minced sage

Flaky sea salt

1 onion, finely diced

2 garlic cloves, minced

1/4 cup dry white wine

Freshly ground black pepper

2 tablespoons unsalted butter, cut into slices and chilled

1/2 cup freshly grated parmesan

1 cup sour cream

DIRECTIONS

  1. Preheat oven 400°F. Prepare a rimmed sheet pan with parchment paper. Remove the pumpkin top and stem. Cut the pumpkin in half lengthwise and continue to cut into wedges, about 2-inches wide. Place wedges on parchment and drizzle with olive oil. Roast for 35 to 60 minutes, depending on size of your pumpkin. Flesh should be tender.
  2. Using a spoon, scoop pumpkin flesh into a blender; discard skin. Reserve 2 cups pumpkin purée and save remaining for soup or other pumpkin recipes.
  3. Bring an 8 quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Reserve 1/2 cup pasta water.
  4. Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoons olive oil; when oil is hot but not smoking add 1/4 cup dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
  5. In a large skillet over medium heat sauté onions, garlic and minced sage, about 2 to 3 minutes. Add 2 cups pumpkin and white wine; season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in parmesan and butter until melted and creamy. Add sour cream and pasta, toss until well coated. Add small amounts of pasta water if the sauce is too thick.
  6. Top pasta with flaky sea salt, ground black pepper and fried sage leaves. Serve immediately.

 

Adapted recipe originally published for the column " Insanely Easy Weeknight Dinners" on Delish.com.