pReHeAT the oven to 400°F (200°C). Carefully cut the zucchini in half lengthwise. Cut out the seeds with a knife. Use a spoon to scrape out a bit more of the flesh, hollowing out both halves down to the stem end to create an opening for filling the zucchini. MiX the ricotta with the Parmesan in a bowl. Press or grate in the garlic. Scrub the lemon and grate the yellow zest into the bowl. Finely chop the herbs and stir them into the ricotta mixture along with salt and pepper to taste. ROll one square of puff pastry into a rectangle large enough to wrap around the zucchini. Press the zucchini halves together and wrap them in the puff pastry dough. Fold the dough closed on the rounded underside of the zucchini, but don’t close the end with the opening for the filling. SpOOn the herbed ricotta mixture into a piping bag and pipe the filling into the opening at the top of the zucchini, then fold the end of the dough under to close, and place the wrapped zucchini on the baking sheet, seam side down. beAT the egg and brush it onto the dough. Bake the zucchini in the preheated oven for about 30 minutes, until cooked through and golden brown. Preparation time: 20 minutes Baking time: 30 minutes This zucchini in crisp puff pastry is an easy entrée for two. All the prep can be done in advance. Cover the pastry parcel and keep it in the refrigerator until you’re ready to bake it. Just brush with some beaten egg before sliding it into the oven. Serve with an extra grating of Parmesan cheese and a fresh salad. SeRveS 2 1 zucchini ²⁄3 cup (150 grams) ricotta a handful of grated Parmesan cheese 1 garlic clove a handful of finely chopped herbs (chives, chervil, and basil) 1 lemon 2 all-butter puff pastry sheets, cut into squares 1 egg - baking sheet with parchment paper, piping bag STUFFed ZUccHini with herbed ricotta in puff pastr y EGGPLANT AND ZUCCHINI41 pReHeAT the oven to 400°F (200°C). Carefully cut the zucchini in half lengthwise. Cut out the seeds with a knife. Use a spoon to scrape out a bit more of the flesh, hollowing out both halves down to the stem end to create an opening for filling the zucchini. MiX the ricotta with the Parmesan in a bowl. Press or grate in the garlic. Scrub the lemon and grate the yellow zest into the bowl. Finely chop the herbs and stir them into the ricotta mixture along with salt and pepper to taste. ROll one square of puff pastry into a rectangle large enough to wrap around the zucchini. Press the zucchini halves together and wrap them in the puff pastry dough. Fold the dough closed on the rounded underside of the zucchini, but don’t close the end with the opening for the filling. SpOOn the herbed ricotta mixture into a piping bag and pipe the filling into the opening at the top of the zucchini, then fold the end of the dough under to close, and place the wrapped zucchini on the baking sheet, seam side down. beAT the egg and brush it onto the dough. Bake the zucchini in the preheated oven for about 30 minutes, until cooked through and golden brown. Preparation time: 20 minutes Baking time: 30 minutes This zucchini in crisp puff pastry is an easy entrée for two. All the prep can be done in advance. Cover the pastry parcel and keep it in the refrigerator until you’re ready to bake it. Just brush with some beaten egg before sliding it into the oven. Serve with an extra grating of Parmesan cheese and a fresh salad. SeRveS 2 1 zucchini ²⁄3 cup (150 grams) ricotta a handful of grated Parmesan cheese 1 garlic clove a handful of finely chopped herbs (chives, chervil, and basil) 1 lemon 2 all-butter puff pastry sheets, cut into squares 1 egg - baking sheet with parchment paper, piping bag STUFFed ZUccHini with herbed ricotta in puff pastr y EGGPLANT AND ZUCCHINI41 CABBAGE AND OTHER BRASSICAS68 beAUTiFUl WHiTe Like white asparagus and Belgian endive, cauliflower effectively grows in the dark. White cauliflower has leaves that cover the vegetable as it grows and shields it from daylight to stop it from turning green. As well as white cauliflower, there are green, orange, and purple varieties too. cleAn the cauliflower: remove all of the leaves and cut a slice off of the bottom. Cook the whole head of cauliflower in plenty of salted water for 8 minutes until just tender. MeAnWHile preheat the oven to 400°F (200°C). Allow the puff pastry sheets to thaw. beAT the eggs with the crème fraiche. Finely chop the tarragon and mix into the egg mixture along with the cheese. Add salt and pepper to taste. line the springform pan with the puff pastry, tucking any overhanging pastry back over the rim of the pan. ReMOve the cauliflower from the water and allow it to drain very thoroughly. Pour the egg mixture into the puff pastry- lined pan, then add the cauliflower. Drizzle with the olive oil and sprinkle with a little salt and pepper. bAKe the quiche in the preheated oven for about 30 minutes until done and golden brown. Preparation time: 30 minutes Baking time: 30 minutes In the old days, cauliflower was often served whole. The popularity of stir-frying put an end to this, at least for a while. Now, though, it’s back! Unusually for a quiche, this recipe features a whole one. It’s an eye- catching centerpiece for the dinner table. SeRveS 4 1 cauliflower 2 all-butter puff pastry sheets (frozen) 3 eggs ½ cup (125 grams) crème fraiche 2 sprigs of tarragon 3 ounces (100 grams) grated mature Gouda cheese 1 tablespoon olive oil - greased springform pan 8 inch (20 cm) cAUliFlOWeR QUicHe with cheese and tarragonCABBAGE AND OTHER BRASSICAS68 beAUTiFUl WHiTe Like white asparagus and Belgian endive, cauliflower effectively grows in the dark. White cauliflower has leaves that cover the vegetable as it grows and shields it from daylight to stop it from turning green. As well as white cauliflower, there are green, orange, and purple varieties too. cleAn the cauliflower: remove all of the leaves and cut a slice off of the bottom. Cook the whole head of cauliflower in plenty of salted water for 8 minutes until just tender. MeAnWHile preheat the oven to 400°F (200°C). Allow the puff pastry sheets to thaw. beAT the eggs with the crème fraiche. Finely chop the tarragon and mix into the egg mixture along with the cheese. Add salt and pepper to taste. line the springform pan with the puff pastry, tucking any overhanging pastry back over the rim of the pan. ReMOve the cauliflower from the water and allow it to drain very thoroughly. Pour the egg mixture into the puff pastry- lined pan, then add the cauliflower. Drizzle with the olive oil and sprinkle with a little salt and pepper. bAKe the quiche in the preheated oven for about 30 minutes until done and golden brown. Preparation time: 30 minutes Baking time: 30 minutes In the old days, cauliflower was often served whole. The popularity of stir-frying put an end to this, at least for a while. Now, though, it’s back! Unusually for a quiche, this recipe features a whole one. It’s an eye- catching centerpiece for the dinner table. SeRveS 4 1 cauliflower 2 all-butter puff pastry sheets (frozen) 3 eggs ½ cup (125 grams) crème fraiche 2 sprigs of tarragon 3 ounces (100 grams) grated mature Gouda cheese 1 tablespoon olive oil - greased springform pan 8 inch (20 cm) cAUliFlOWeR QUicHe with cheese and tarragonROASTed vegeTAble piTHivieRS and Parmesan sauce A pithivier is a pastry enclosed pie. ROASTed vegeTAble piTHivieRS and Parmesan sauce A pithivier is a pastry enclosed pie. pReHeAT the oven to 450°F (220°C). Cut the bell peppers in half and remove the seeds and membrane. Place the bell pepper halves on the baking sheet lined with parchment paper, cut side down. Cut the pumpkin and onions into 2-cm chunks or wedges and place them alongside the bell peppers. ROAST the vegetables for 20–25 minutes in the preheated oven until the pumpkin or squash and onion are done and the bell pepper is blistered with charred spots. TAKe the baking sheet out of the oven and cover with a clean kitchen towel. Allow the vegetables to cool to room temperature. cOOK the cabbage leaves for 1 minute in salted water. Remove them from the pan and allow them to drain thoroughly on a second clean kitchen towel. ReMOve the skin from the pumpkin or squash and the peppers and cut the peppers into strips. Put the roasted pumpkin, red onion, and bell pepper into a bowl along with the thyme leaves and oregano. Add salt and pepper to taste. line a second bowl (with an opening of the same approximate size as the pie dish) with plastic wrap. Now place the cabbage leaves in the bowl so that they overlap. (They should completely enclose the roasted vegetables when they’re added.) SpOOn in the vegetable mixture and press down firmly. Fold the cabbage leaves over the vegetables to close. Then wrap the plastic wrap tightly and put the bowl into the refrigerator for at least 4 hours. The full name for this impressive French puff pastry pie is “gâteau pithiviers” and it’s named after a town some fifty miles south of Paris. The filling between the round layers of pastry can be either sweet or savory. This version is filled with roasted vegetables and accompanied by a creamy Parmesan sauce. For balance, I serve it with a refreshing and crunchy leafy green salad. SeRveS 3–4 2 bell peppers 1 pound (400 grams) pumpkin or squash 3 red onions 3 tablespoons olive oil 2–3 green or Chinese cabbage leaves 1 teaspoon dried oregano 3 sprigs of thyme 2 all-butter puff pastry sheets 1 egg yolk ½ cup (100 ml) whipping cream ¼ cup (50 grams) Parmesan cheese - parchment paper, baking sheet, plastic wrap ROASTed vegeTAble piTHivieRS and Parmesan sauce TOMATOES AND BELL PEPPERS192 TOMATOES AND BELL PEPPERS193 pReHeAT the oven to 400°F (200°C). Allow the puff pastry to thaw at room temperature. Roll one sheet of puff pastry into a circle about 7 inches (16 cm) in diameter. This is easy to do if you cut around a small plate or small springform pan. Then roll the second pastry sheet into a larger circle of about 11 inches (28 cm) in diameter (this circle will be trimmed to size later). TAKe the bowl with the filling out of the refrigerator and fold back the plastic wrap at the top. Invert the filling onto a plate, making sure the filling remains rounded and compact. Remove the rest of the plastic wrap, and pat dry with paper towels. plAce the small puff pastry circle onto the baking sheet (on a new sheet of parchment paper). Place the vegetable filling on top of the circle, pressing gently if necessary to keep it round. Lightly brush the pastry around the filling with egg yolk. cOveR the vegetables with the large puff pastry circle and smooth it firmly over the filling. Press the large puff pastry circle onto the small one, and trim neatly with a knife. With a fork, press a pattern into the outside edge. ligHTly brush the pastry with egg yolk and allow to dry for 15 minutes. Cut a small 2-cm circle from the remaining puff pastry with a cutter or a knife. Set aside. WiTH a sharp paring knife, score a fan pattern into the pithivier, starting at the top. Place the small pastry circle you set aside right at the top and poke a small hole in it with a skewer. bAKe the pithivier in the preheated oven for about 30 minutes until baked through and golden brown. MeAnWHile heat the whipping cream in a small saucepan. Add the Parmesan cheese and allow to melt. Season with pepper. TAKe the pithivier out of the oven and allow it to rest for 5 minutes. Cut it into generous slices and serve with the Parmesan sauce. Preparation time: 45 minutes Waiting time: 4 hours Baking time: 50–55 minutespReHeAT the oven to 450°F (220°C). Cut the bell peppers in half and remove the seeds and membrane. Place the bell pepper halves on the baking sheet lined with parchment paper, cut side down. Cut the pumpkin and onions into 2-cm chunks or wedges and place them alongside the bell peppers. ROAST the vegetables for 20–25 minutes in the preheated oven until the pumpkin or squash and onion are done and the bell pepper is blistered with charred spots. TAKe the baking sheet out of the oven and cover with a clean kitchen towel. Allow the vegetables to cool to room temperature. cOOK the cabbage leaves for 1 minute in salted water. Remove them from the pan and allow them to drain thoroughly on a second clean kitchen towel. ReMOve the skin from the pumpkin or squash and the peppers and cut the peppers into strips. Put the roasted pumpkin, red onion, and bell pepper into a bowl along with the thyme leaves and oregano. Add salt and pepper to taste. line a second bowl (with an opening of the same approximate size as the pie dish) with plastic wrap. Now place the cabbage leaves in the bowl so that they overlap. (They should completely enclose the roasted vegetables when they’re added.) SpOOn in the vegetable mixture and press down firmly. Fold the cabbage leaves over the vegetables to close. Then wrap the plastic wrap tightly and put the bowl into the refrigerator for at least 4 hours. The full name for this impressive French puff pastry pie is “gâteau pithiviers” and it’s named after a town some fifty miles south of Paris. The filling between the round layers of pastry can be either sweet or savory. This version is filled with roasted vegetables and accompanied by a creamy Parmesan sauce. For balance, I serve it with a refreshing and crunchy leafy green salad. SeRveS 3–4 2 bell peppers 1 pound (400 grams) pumpkin or squash 3 red onions 3 tablespoons olive oil 2–3 green or Chinese cabbage leaves 1 teaspoon dried oregano 3 sprigs of thyme 2 all-butter puff pastry sheets 1 egg yolk ½ cup (100 ml) whipping cream ¼ cup (50 grams) Parmesan cheese - parchment paper, baking sheet, plastic wrap ROASTed vegeTAble piTHivieRS and Parmesan sauce TOMATOES AND BELL PEPPERS192 TOMATOES AND BELL PEPPERS193 pReHeAT the oven to 400°F (200°C). Allow the puff pastry to thaw at room temperature. Roll one sheet of puff pastry into a circle about 7 inches (16 cm) in diameter. This is easy to do if you cut around a small plate or small springform pan. Then roll the second pastry sheet into a larger circle of about 11 inches (28 cm) in diameter (this circle will be trimmed to size later). TAKe the bowl with the filling out of the refrigerator and fold back the plastic wrap at the top. Invert the filling onto a plate, making sure the filling remains rounded and compact. Remove the rest of the plastic wrap, and pat dry with paper towels. plAce the small puff pastry circle onto the baking sheet (on a new sheet of parchment paper). Place the vegetable filling on top of the circle, pressing gently if necessary to keep it round. Lightly brush the pastry around the filling with egg yolk. cOveR the vegetables with the large puff pastry circle and smooth it firmly over the filling. Press the large puff pastry circle onto the small one, and trim neatly with a knife. With a fork, press a pattern into the outside edge. ligHTly brush the pastry with egg yolk and allow to dry for 15 minutes. Cut a small 2-cm circle from the remaining puff pastry with a cutter or a knife. Set aside. WiTH a sharp paring knife, score a fan pattern into the pithivier, starting at the top. Place the small pastry circle you set aside right at the top and poke a small hole in it with a skewer. bAKe the pithivier in the preheated oven for about 30 minutes until baked through and golden brown. MeAnWHile heat the whipping cream in a small saucepan. Add the Parmesan cheese and allow to melt. Season with pepper. TAKe the pithivier out of the oven and allow it to rest for 5 minutes. Cut it into generous slices and serve with the Parmesan sauce. Preparation time: 45 minutes Waiting time: 4 hours Baking time: 50–55 minutesNext >