RECIPE : MUSHROOM & LEEK GALETTE

Full of bold flavors, this crusty cake is in our winners circle. 

MUSHROOM AND LEEK GALETTE WITH GORGONZOLA

Adapted from Cooks Illustrated, Jan 2012 ed.

Serves 6.

INGREDIENTS

Dough

·       1 ¼ cups (6 1/4 ounces) all-purpose flour

·       ½ cup (2 3/4 ounces) whole-wheat flour

·       1 tablespoon sugar

·       3/4 teaspoon salt

·       10 tablespoons unsalted butter, cut into ½-inch pieces and chilled

·       7 tablespoons ice water

·       1 teaspoon white vinegar

Filling

·       1 ¼ pounds shiitake (we used a mixed of shitake and cremini) mushrooms, stemmed and sliced thin

·       5 teaspoons olive oil

·       1 pound leeks, white and light green parts only, sliced ½ inch thick and washed thoroughly (3 cups)

·       1 teaspoon minced fresh thyme

·       2 tablespoons crème fraîche

·       1 tablespoon Dijon mustard

·       Salt and pepper

·       3 ounces Gorgonzola cheese, crumbled (3/4 cup)

·       1 large egg, lightly beaten with 1 tablespoon water

·       kosher salt

·       2 tablespoons minced fresh parsley

INSTRUCTIONS

1. FOR THE DOUGH: Process flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until it forms pea-size pieces, about 10 pulses. Transfer mixture to medium bowl.

2. Sprinkle water and vinegar over mixture. With rubber spatula, use folding motion to mix until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square, and wrap tightly. Refrigerate for at least 45 minutes.

3. Adjust oven rack to lower middle position, place pizza stone on oven rack, and heat oven to 400 degrees. Remove dough from refrigerator and let stand at room temperature for 15 to 20 minutes. Roll out on generously floured (up to ¼ cup) work surface to 14-inch circle about 1/8 inch thick. (Trim edges as needed to form rough circle.) Transfer dough to parchment paper–lined rimmed baking sheet. With tip of paring knife, cut five ¼-inch circles in dough (one at center and four evenly spaced midway from center to edge of dough).

4. FOR THE FILLING: Saute mushrooms in a non-skillet over medium heat until tender, 4-7 min. Drain mushrooms in colander and transfer to mixing bowl. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add leeks and thyme, cover, and cook, stirring occasionally, until leeks are tender and beginning to brown, 5 to 7 minutes. Transfer to bowl with mushrooms. Stir in crème fraîche and mustard. Season with salt and pepper to taste. Set aside.

5.  Spread half of filling evenly over dough, leaving 2-inch border around edge. Sprinkle with half of Gorgonzola, cover with remaining filling, and top with remaining Gorgonzola. Grasp 1 edge of dough and fold up outer 2 inches over filling. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure but do not press dough into filling. Brush dough with egg wash and sprinkle evenly with kosher salt.

6. Lower oven temperature to 375 degrees. Bake until crust is deep golden brown and filling is beginning to brown, 35 to 45 minutes. Cool tart on baking sheet on wire rack for 10 minutes. Using offset or wide metal spatula, loosen tart from parchment and carefully slide tart off parchment onto cutting board. Sprinkle with parsley, cut into wedges, and serve.

a walk in the woods...

A couple of the shots from a Thanksgiving hike through the woods. It was a beautiful day with lots of great light filtering through the north Georgia canopy. Lots to be thankful for!

GARDEN & GUN FINALIST

We're excited & honored to be one of the twenty finalists chosen for Garden & Gun magazines' 5th Annual Made in the South awards.  Some of our favorite crafters have been included in the past while there are so many others that deserve to be awarded as well that just haven't been chosen yet. It's a matter of time before we see Marina's Anhaica Bag Works, Marc's Southern Restoration Furniture or Jeremy & Jessica's Sweet Grass Dairy included in these nominees. Please show your support and pick up a hard copy of the December 2014 / January 2015 issue starting Thanksgiving weekend... this a great issue with 19 other up and coming crafters & designers. We're so pleased to be a part of this.

We submitted three knives, a forged 8" chefs knife, a fillet knife & a hand forged cleaver. We love all these knives and Garden & Guns' expert judges and dedicated staff decided upon the cleaver.

This is a heavy weight cleaver with a traditionally punched hanging hole is forged from a very tough Swedish nickel-iron alloy we have sourced from three different retired lumber mill saw blades.  Upon further research, the saw blades feature chisel bit removable teeth and were originally manufactured for the lumber industry over a century ago.  Each cleaver preserves a small piece of South-Eastern history, utilizing reclaimed native lumber types that have been stabilized for preservation as well. These are great for butchering whole hogs and breaking down ribs. The heavy weight and full tang construction dispense added confidence to break bones as needed.

RECIPE : BABA GHANOUSH

A new variation on an old classic.  Why we didn't think to add yogurt to this classic dip sooner is beyond me. Thanks for the aha moment Saveur!

Ingredients

1 eggplant

2 teaspoons tahini

2 cloves of garlic

juice from 1/2 a lemon

salt, as needed (use smoked salt if possible)

ground black pepper, as needed

1/3 cup chopped parsley

1 cup full fat plain yogurt

Preparation

1. Slice eggplants in half lengthwise. Place cut side down on lightly oiled sheet pan. Roast in 450 degree F (232 C) oven, between 1-1 1/2 hours, or until the skin is charred and the interior is fully cooked. Let the eggplant stand until cool enough to handle.

2. Scrape the eggplant pulp into a food processor. Add the tahini, garlic, lemon juice, salt, and pepper. Blend until the mixture is homogeneous. If it is too thick, add 1 tablespoon of water and continue blending.

3. When the mixture is smooth, add the yogurt and parsley and pulse to incorporate. The consistency should be lightly spreadable, but not too loose. Adjust seasoning with salt and pepper. 

4. The baba ghanoush is ready to serve now, or it may be refrigerated for later use.

Adapted from the CIA’s Professional Chef cookbook