OOOPS, we skipped a week! I went to a conference last week and I didn’t have time to schedule a post. :S
To end the Pie Tertulias, I decided to cook a recipe that I always wanted to try. It seemed easy (and it was), but I had a huge problem: I couldn’t buy decent puff pastry in Uruguay! The frozen ones never properly puffed, and they all had that wonderful (not) taste of hydrogenated fat! Gross! I took matters into my own hands and made my own puff pastry, following La Cucinetta’s recipe. It totally worked, and wasn’t even THAT hard! I didn’t photograph the process, but I will next time!
This is a great recipe for a casual dinner at home, a happy hour, or even Sunday lunch, why not?
¼ cup olive oil
2 Tbsp vinegar – the original recipe called for red wine vinegar; I used rice vinegar because that’s what I had 😀
1 Tbsp thyme – I used the dried version, but if you have fresh thyme, use it!
Zests of 1 lemon – it’s not in the ingredient picture because I only remembered it when I was about to put the onions in the oven
Salt and pepper
2 red onions
2 yellow onions
400 g puff pastry – you can use the store-bought version! I would have 😛
100 g creamy goat’s cheese – I used one that was seasoned with herbs, it was great! You can use regular cream cheese, if you prefer a milder taste.
1 egg, beaten, to brush the dough
This is a ROASTED ONION pie, right? So we’ll start by roasting the onions! 😀 Thinly slice the onions – if you have a mandolin (which is currently on my wishlist), use it! Line a big baking sheet with parchment paper and place the whole onion slices on it – do not separate the slices into rings and, if possible, do not pile them on the sheet.
In a bowl, mix the olive oil, vinegar, thyme, and lemon zest. Season with salt and pepper. Pour the mixture over the onions and bake for approximately 25 minutes, until they are soft. Remove from the oven, but don’t turn it off! 🙂
Open the puff pastry into a 20 x 25 cm rectangle. If you’re using the homemade dough, line the baking sheet with parchment paper, so it absorbs some of the extra fat, leaving the dough crunchier.
With a sharp knife, score a 1-cm border on all sides of the rectangle of dough – don’t cut it all the way down. This will give your pie a nice, puffy edge! With a fork, prick the entire inside area. Spread the goat cheese inside the scored area and place the onion slices – feel free to pile them up a little bit 🙂
Brush the non-covered borders with the beaten eggs and bake for 20 minutes, or until the dough puffs and turns a lovely golden color. Eat!
Before I went to Brasília, I made a list of the recipes I wanted to cook there for the blog – things with kale, yellow carrot, and other ingredients I can’t find in Uruguay. With everything I had to do there, I didn’t cook ANY of them! 😮 Then, we came up with the idea of a “Jota’s recipes” series, which would only feature recipes tested by my brother. We selected a few recipes and… we only cooked this one. 😦
But what a recipe! I always made the same cheesecake recipe, with ricotta, but this is a very different and tasty version – unlike what I had imagined, this is not too sweet! And you can still make it for Easter lunch! 😉
For the base:
240 g corn flakes
70 g unsalted butter, melted
4 Tbsp cocoa powder
For the filling:
200 g hazelnut
500 g cream cheese
200 g heavy cream
85 g sugar
1 Tbsp vanilla extract
For the topping:
170 g dark chocolate
200 g heavy cream
Ferrero Rocher chocolates, to decorate
Start by making the base: in the food processor/blender, finely process the corn flakes. Add the melted butter and the cocoa powder and mix well. Cover the bottom of a 10-inch round springform pan with the crust, pressing well, and place it in the fridge to firm up. You don’t need to butter your pan, as the crust is buttery enough.
While the crust is in the fridge, place the hazelnuts on a baking sheet and roast them in a pre-heated oven. The process takes about 15 minutes. Every now and then, shake the baking sheet so that the hazelnuts don’t burn. You’ll know they are ready when the kitchen is smelling of hazelnuts 😀
Place the hot hazelnuts straight on the blender and blend WELL, until it becomes a paste. This is a lengthy process: Jota and I weren’t willing to wait that long, so we just ground them up, it was good! #truestory
In a bowl, mix the hazelnuts with the cream cheese, 200 g of cream, vanilla, and sugar, until it is nicely mixed. I mixed the cream cheese with the cream first, with a spatula, and then added the remaining ingredients of the filling, but that was just because I didn’t want to get the mixer dirty! 😀 Pour this cream over the cold crust, then cover your pan with plastic wrap and put it back in the fridge to firm up.
Meanwhile, place the cream and dark chocolate in a small pan over low heat (or a bain-marie if you’re more patient than I am), stirring well until all the chocolate is melted. Let it cool down a bit and cover the cheesecake with the ganache. Decorate with the Ferrero Rocher chocolates, put it back on the fridge for at least 30 minutes, and serve!
On my last trip to Brasília, my aunt Paula gave me a wonderful gift: Gui Poulain’s Cartas Amarelas! The book is as beautiful as the autograph! Of course, I was dying to try one of the book’s recipes – to start our Pie Tertúlias, I chose his recipe for Quiche Lorraine, one of my favorite savory pies!
I followed the recipe ALMOST to a T – I changed the way to roll out the crust, because I didn’t want to make a mess on my counter! As expected, it was delicious. The best thing is that this pie is equally good hot and at room temperature. This recipe yielded six servings – lunch, dinner, and lunch again! Nobody complained of eating the same thing three meals in a row… 😉
For the crust
250 g flour
125 g cold unsalted butter
2 tsp salt – next time, I’ll use just one, as I thought the dough was a tad too salty
1 tsp sugar
1 egg yolk
50 mL water
For the filling
300 g bacon, chopped
1 onion, chopped
250 g heavy cream
salt, pepper, nutmeg
150 g gruyère, coarsely grated – I’m sure any melty cheese would work just fine, but gruyère and emmental are the traditional options
Start by making the crust. Whisk the flour, salt and sugar in a bowl. Add the butter and, with your fingertips or a pastry cutter, mix until you get a coarsely crumbly mixture. Add the yolk and the water and combine just until you can make a ball – don’t knead it, or else it will be too hard! Wrap this ball with some plastic wrap and place it in the fridge for about 20 minutes.
Fry the bacon on low heat. Be patient, so that the bacon grease can render. When it’s all nicely fried, remove SOME of the grease, add the chopped onion and fry it until it’s golden. Set the bacon and onion aside, and try not to snack on it too much until it’s time to assemble the pie.
In a bowl, whisk the eggs with the heavy cream and season with salt, pepper, and nutmeg.
Remove the crust from the fridge. The normal way of rolling out the crust is by dusting your counter with flour. As I didn’t want to clean the flour mess, I cut two sheets of wax paper, placed the crust between the sheets, and rolled it out with a rolling pin. Then, I removed the top layer of paper, placed my 9-inch pie dish upside-down on top of it, flipped everything, and the crust just… fell into place beautifully. (And then, obviously, I removed the second layer of parchment paper)
Now comes the easy part: cover the bottom of the crust with the bacon and onions, then pour the egg and cream mix, and cover everything very well with the grated gruyère!
Bake on a preheated oven for about 40 minutes, give it or take, or until everything is golden brown and firm! You can eat it as soon as it comes out of the oven (which is what we did here) or you can wait and eat it at room temperature (which is also what we did here! 😀 )