Feeds:
Posts
Comments

Posts Tagged ‘Barefoot Bloggers’

I completely forgot to post Barefoot Bloggers’ recipe for Herb-Roasted Onions chosen by Kelly from Baking with the Boys. I dont’ particularly care for onions unless they are in something else, so I have to go off of my guinea pigs’ responses. Supposedly two-thumbs up.

Click here for the recipe.

Read Full Post »

This is my first post with the Barefoot Bloggers, a group that posts twice a month on their experiences with pre-selected recipes from Ina Garten. While I will always have my Ina cookbooks, I am thrilled she just signed on for another season of FN. Now amid the round-the-clock coverage of Rachel Ray, junk food, and Guy Fieri, I still will have my 30 minutes of solace M-F 5-5:30 (thank you, God).

Anyways, below is the recipe, as I made it. I did make a few changes and if you wish to see the original recipe, please click here. I basically halved the recipe. Ina and friends must be smoking some pretty good stuff if four people can polish off the original dish – four of us only finished two-thirds (of the reduced portion!). I omitted the fennel, pearl onions, saffron, and Pernod the recipe originally called for. I made up my own crust recipe as well because the original one called for shortening, and that’s where I draw the line. The crust only had 4 tablespoons of butter for over a cup of flour, but after adding Greek yogurt it came out nicely. I was actually quite surprised at how deliciously flaky the crust was despite the small portion of fat.

Ingredients

  • 6 Tb. unsalted butter
  • 1 md. onion, diced
  • ¼ c. all-purpose flour
  • 1 ¼ cups good chicken stock
  • ¾ tsp. kosher salt
  • ½ tsp. paprika
  • ½ tsp. basil
  • ¼ tsp. freshly ground black pepper
  • 2 tablespoons heavy cream
  • ¾ c. large-diced potatoes (1/2 pound)
  • ¾ c. sliced asparagus
  • ¾ c. peeled, 3/4-inch-diced carrots (1-2 carrots)
  • ¾ c. peeled, 3/4-inch-diced butternut squash
  • ¼ c. minced flat-leaf parsley

For the pastry:

  • 1 ¼ c. all-purpose flour
  • ¾ tsp. kosher salt
  • ½ tsp. baking powder
  • 4 tb. unsalted butter
  • ¼ – ½ cup ice water
  • ¼ c. Greek yogurt
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper

Directions

  1. Melt the butter in a large pot over medium heat. Add the onions and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, basil, paprika, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
  2. Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
  3. For the pastry, mix the flour, salt, and baking powder in a large bowl. Add the butter and mix with a pastry cutter until fat is evenly distributed. Add water, a tablespoon at a time until the dough just almost comes together. Then add in the Greek yogurt and incorporate with a fork. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
  4. Preheat the oven to 375 degrees F.
  5. Spread the vegetable mixture in a 9″ pie plate. Roll the dough out on a floured surface. Brush the outside edges of the pie platel with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Read Full Post »