'Powdered Wife'

“Such a dish as powdered wife I never heard of,” wrote Capt. John Smith in 1624 in his Generall Historie of Virginia, New-England, and the Summer Isles.  (By powdered he meant salted.) He told the story of digging up graves and eating the dead as well as a man who “did kill his wife, powdered her, and had eaten part of her before it was known, for which he was executed, as he well deserved; now whether she was better roasted, boiled or carbonado’d (barbequed), I know not.”

We recently visited Jamestown learning of the early history of English settlement in America and learning of the winter of 1609-1610 being known as the starving time.  In the same week we visited, there were reports on TV and in the paper of archaeologists excavating a trash pit at the Jamestown site having found the first physical evidence of cannibalism among the desperate population, corroborating written accounts left behind by witnesses.

We went to Virginia to enjoy spring again with Historic Garden Week in Virginia, its 80^th year of sharing its historic homes and gardens all across the state with visitors.  The Garden Club of Virginia invited visitors to more than 200 of Virginia’s private homes and gardens this year, “America’s Largest Open House.” We visited Eyre Hall on the Eastern Shore, 1758, with its 200 year old formal garden.  The 13^th generation living there was sharing their home for the 65^th year with visitors.  We visited Tuckahoe, the childhood home of my husband’s hero, Thomas Jefferson.  The family there has owned the home since the 1930’s and it was opened for the first Garden Week in 1929.  We stayed in Historic Williamsburg in a colonial inn and had several of our meals in the taverns.  We were disappointed in the fare with one exception, a green salad with spring peas, said to be inspired by Thomas Jefferson.  Most of Virginia is inspired by Thomas Jefferson.

We did visit Old Donation Episcopal Church in Virginia Beach, 1637, the second oldest Anglican congregation in America.  We hoped to see Bob Randall, past Vicar of St. Mary’s of Andalusia. However, he was in England on sabbatical.

I did think the Jefferson inspired salad was worth repeating when I got home.  We have fresh English peas in the garden right now and you should be able to find them in the grocery as well, but frozen peas can be used.

Spring Salad adapted from Christiana Campbell’s Tavern, Williamsburg, Virginia

Serves 2

2 cups of lettuce (various kinds will do)

1 cup of peas (frozen or fresh); of course fresh is better

Ranch Dressing

1 cup of mayonnaise

½ cup sour cream

½ teaspoon dried chives

½ teaspoon dried parsley

½ teaspoon dried dill weed

¼ teaspoon garlic powder

¼ teaspoon onion powder

1/8 teaspoon salt

1/8 teaspoon ground black pepper

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

To assemble: place a cup of lettuce on two plates. Boil the peas in boiling water for only 1 minute. Dress the peas with enough Ranch dressing to cover. Some will be left for another salad. Garnish with green onions, radishes, and boiled eggs.

Your own Ranch dressing will be better than the package or bottled.

 

 

 

The following recipe is a favorite of ours using edible podded peas.  It, however, is not an old Virginia recipe.  “Most 18^th century peas were consumed as shell peas, but the sugar, or edible podded, pea (P. sativum var. saccharatum) was also known.  This pea was often called the sickle pea, for the crooked, sickle-shaped pods.”  This I learned from a great new garden book I purchased in Williamsburg, Vegetable Gardening, The Colonial Williamsburg Way by Wesley Greene. I had thought edible podded peas to be a more modern ‘invention.’

I used this recipe in the May 16, 2009 issue of the Andalusia Star News. I do it several times in the spring when the sugar snap peas are at their best. It always gets rave reviews for it freshness and I have used it  often at church picnics or church suppers.

Rice Salad with Sugar Snap Peas, Mint and Lime

6 servings

Bring to a boil in a small saucepan 2 cups water and 1 teaspoon salt. Stir in 1 ½ cups rice, reduce heat to low, cover 15 minutes. Let stand 5 minutes, fluff with fork and cool completely in a large bowl. Cook in boiling water, 2 cups sugar snap peas, for one minute. Drain and rinse under cold water.

Mix into rice:

½ cup fresh mint leaves

½ cup chopped green onions

3 tablespoons olive oil

2 tablespoons lime juice

2 tablespoons julienned peeled fresh ginger

1 teaspoon sugar

Cooked sugar snap peas

Salt and pepper to taste

Serve cold or at room temperature.

Chicken Tikka and Onion Nann

I come back to Indian cooking quite often. I wonder if anyone out there tries any of the Indian recipes. Chicken tikka masala is probably one of the most popular dishes at all Indian restaurants and rightly so since the chicken is in a creamy tomato sauce with wonderful heady spices. It is a comforting dish and can easily be done at home.

I usually do naan when I do an Indian meal. I have also tried a new (to me) Indian bread, an onion naan instead of the regular naan. I also cooked this naan in a cast iron skillet. Now anyone can do this bread and it was delicious. This wonderful chewy bread will impress your guests, and they can use it to scoop out the last of the masala sauce.

From ‘bon appétit’ April 2013 issue.

Chicken Tikka Masala

6 servings

The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

6 garlic cloves, finely grated

4 tsp. finely grated peeled ginger

4 tsp. ground turmeric

2 tsp. garam masala

2 tsp. ground coriander

2 tsp. ground cumin

1 ½ cups whole-milk yogurt (not Greek)

1 Tbsp. Kosher salt

2 lb. skinless, boneless chicken breasts, halved lengthwise

3 Tbsp. ghee (clarified butter) or vegetable oil

1 small onion, thinly sliced

¼ cup tomato paste

6 cardamom pods, crushed

2 dried chilies, or ½ tsp. crushed red pepper flakes

1 28-oz. can whole peeled tomatoes

2 cups heavy cream

¾ cup chopped fresh cilantro plus springs for garnish

Steamed basmati rice (for serving)

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of the spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat ghee in a large heavy pot over medium heat. Add onions, tomato paste, cardamom, and chilies and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will be cooked through), about 10 minutes.

Onion Naan

Any heavy bottomed skillet will do for cooking the naan. I did use a cast iron skillet for the first time for cooking the naan and it worked great.

Makes 10 flatbreads

¾ cup whole milk

1 ¼ -oz. envelope active dry yeast

1 tsp. sugar

3 ½ cups all-purpose flour plus more for surface and hands

1 tsp. kosher salt plus more

1 small onion, finely chopped

1 cup whole-milk yogurt (not Greek)

2 Tbsp. melted ghee or vegetable oil plus more

Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100ᴼ. Transfer to a small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.

Whisk 3 ½ cups flour and 1 tsp. salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 Tbsp. ghee or oil. Mix dough until blended but still shaggy.

Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 minutes. Lightly grease another large bowl with ghee or oil, place dough in bowl, and turn to coat. Cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour.

Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface. Cover with plastic wrap; let rest 10 minutes.

Heat a large cast-iron or other heavy skillet over medium-high heat. Lightly coat with ghee or oil. Working with 1 piece at a time, stretch dough with your hands or roll out with a rolling pin to 1/8 “ thickness. Sprinkle with salt. Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Wrap in foil to keep warm until ready to serve.

Do Ahead: Naan dough can be made 4 hours before shaping. Cover and chill.

 

Radishes

Bracingly zesty and crunchy, the toothsome radish is the thing to eat now. They are one of the first things to harvest in the spring garden. Radishes are easy and eager to grow. The earliest English colonists planted them in the South. They have kept their association with spring, but there are varieties appropriate to grow and harvest in all seasons.

Depending on the type, radishes can be enjoyed raw or cooked or used for seasoning and coloring other foods. Some varieties have a distinctive peppery punch, which reminds us that radishes are in the mustard family, while others are mild and cooling. We were eating at Cochon in New Orleans this week and the chef had radishes featured on two of the salads. One salad had pork tongue with charred radishes (which was delicious) and the other used the watermelon radish (spicy) with pickled pecans which made the salad more colorful and interesting.

Beware that fresh radishes wilt quickly after they are pulled, rendering them pithy and bland. They have no shelf life, often making commercial varieties from grocery stores a disappointing choice. Moreover, most radishes sold in little plastic bags have had their tasty greens removed. The proliferation of commercial radishes might explain why radishes have declined in popularity since World War II. Southern bon vivant Eugene Walter said that one of his grandmother’s favorite expressions was “sad as a store-bought radish.”

These radish recipes are somewhat different but give them a try. Radishes are low in fat and good for you and eating them now is such a treat when they are at their finest!

Taken from the Wall Street Journal, April 6, 2013, which they took from Frank Stitt’s Bottega Favorita

Pea, Radish and Ricotta Bruschetta

Serves 4

Preheat broiler. Blanch ½ cup sweet peas, fresh or frozen, in boiling water, then shock in ice water and drain. Place peas in a bowl and crush with a potato masher or the back of a large spoon to form a coarse purée. In a small pan over medium-high heat, sauté 1 shallot, finely diced, with ½ tablespoon olive oil until translucent, 1-2 minutes. Stir shallots into peas and season with salt, pepper and lemon juice to taste. Broil 4 slices focaccia or other Italian white loaf until golden brown and crisp, about 30 seconds per side. Spread fresh ricotta across each slice and spoon some crushed peas over top. Garnish each bruschetta with lemon zest, pea shoots and thinly sliced radishes, and drizzle with olive oil.

The next two recipes are from The New Southern Garden Cookbook by Sheri Castle.

Skillet-Roasted Radishes

Makes 4 servings

1 tablespoon extra-virgin olive oil

1 pound small radishes, trimmed of leaves and rootlets

2 tablespoons butter

½ teaspoon kosher salt

¼ teaspoon ground black pepper

2 teaspoons chopped fresh thyme

Preheat the oven to 475ᴼF. Heat the oil over high heat in a large, heavy skillet (preferably cast-iron) until shimmering hot. Add the radishes and stir or gently shake the skillet to coat the vegetables in the hot oil. Cook, stirring or shaking the skillet occasionally, until the radishes are lightly browned in spots, about 4 minutes.

Transfer the skillet to the oven and roast until the radishes are barely tender, 10-15 minutes. Gently shake the skillet or stir the radishes every 5 minutes so that the vegetables do not scorch on the bottom.

Add the butter, salt, and pepper and stir to coat. Sprinkle with thyme and serve warm.

You could replace half of the radishes with whole baby turnips that are about the same size.

 

Radish Sandwiches

This recipe salutes the European breakfast tradition of eating radishes with butter, which takes the vegetable’s bite. Although it’s hard to beat really good fresh European or cultured butter on the bread, you can also use herbed cheese spread, whipped cream cheese, or mayonnaise. You can add lemon zest, a few finely chopped herbs, or finely chopped radish greens to the spread, but keep this simple.

Assorted radishes in different shapes and colors are pretty, but the classic for this dish is the peppery breakfast radish. The radishes should be very crisp, so if yours are a little fatigued, soak the slices in ice water for a few minutes to wake them up, then pat them dry.

Makes 4 servings

4 tablespoons (1/2 stick) unsalted butter, preferably European or cultured, at room temperature (I am into using Kerrygold as this is from grass fed cows.)

8 thin slices of crusty white bread (such as a baguette) or soft white sandwich bread

Coarse salt of kosher salt

8 small radishes, ends trimmed and very thinly sliced

Generously butter the bread. Sprinkle with plenty of salt. Arrange the radish slices pretty on top. Serve open face. Enjoy within an hour.

Asparagus

Beautiful asparagus is in the stores now. Spring has sprung! Asparagus is native to the Mediterranean, but was imported by the early colonists. Asparagus was reported growing in Virginia as early as 1737. Sometimes it ran wild along sandy riverbanks and seashores, and in some rural areas the word was corrupted into “sparrow grass,” “spare grass,” or “sparrow guts.”

Thomas Jefferson recorded harvesting asparagus multiple times at Monticello. He described eating it battered and deep-fried and also “in the French way,” presumably in vinaigrette. How to cook asparagus  is often discussed more than how to grow it. Even the earliest cookbooks promoted the idea of gently cooking asparagus or “they will lose their little heads.”  We have an asparagus bed but it is not as productive as I would like so I will not offer advice on growing till I can do it better.

Some cooks figure that thin spears are younger and more tender than thick spears, but that is not always true. Some varieties of asparagus are always thin and some are always thick. The key to succulence and good flavor is freshness. Asparagus should be cooked as soon as possible after it is cut, while the heads remain tightly closed and the ends are moist. The difference between green and white asparagus is in how it is raised. White asparagus grows covered by earth or thick tarps that black sunlight so that green chlorophyll cannot form on the plant. The white spears must be peeled, but their tender interiors and subtle flavor make the time and effort worthwhile.

In looking for new recipes, I did find some interesting ideas which I will share. Perhaps the best is still good fresh asparagus, gently steamed finished with some butter and lemon! YUM!

Here are 5 new ways with asparagus as given in ‘Food and Wine Magazine’ April 2013.

Roasted Asparagus

On a baking sheet, toss 2 pounds asparagus with 2 tablespoons olive oil; season with salt and pepper. Roast at 425ᴼ for 20 minutes or until tender. In a skillet, stir 1/3 cup olive oil with 7 anchovy fillets over moderate heat until the anchovies dissolve. Add 2 minced garlic cloves; cook for 1 minute. Stir in 1 cup panko and cook until golden. Stir in 1 tablespoon chopped parsley and 2 teaspoons lemon zest. Transfer the asparagus to a platter. Top with the lemon juice and the panko. (I did this recipe and I think you could reduce the anchovy fillets to just 3 or 4 or none at all. It is a very pretty dish and tasty).

Pickles

Combine 2 pounds of asparagus and 6 dill sprigs in two large jars. In a saucepan, combine 1 quart distilled white vinegar with 1 quart water, ¼ cup kosher salt, 2 tablespoons sugar, 12 dried red chili peppers, 12 crushed garlic cloves, 2 tablespoons black peppercorns and 2 tablespoons mustard seeds. Simmer for 10 minutes, stirring to dissolve the salt and sugar; let cool until lukewarm. Pour over the asparagus; cover and chill overnight for fresh pickles or 3 days for stronger pickles.

Vinaigrette

In a pot of boiling salted water, blanch 1 pound asparagus; transfer to an ice water bath to cool. Drain and chop. In a food processor, pulse the asparagus with 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice and 1 tablespoon chopped chives. Blend in ¾ cup canola oil. Season with salt and pepper. Drain through a sieve; discard solids.

Pesto

In a pot of salted boiling water, cook ¾ pound spaghetti until al dente; drain, reserving ¼ cup pasta cooking water. Meanwhile, in a food processor, finely chop 1 pound asparagus; transfer to a bowl. Stir in ½ cup olive oil, ¼ cup grated Parmesan cheese, ½ cup basil leaves and 1 tablespoon lemon juice; season with salt and pepper. Add the hot pasta and cooking water and toss. Season with salt and pepper. Drizzle with olive oil.

Tabbouleh

In a pot of salted boiling water, blanch 1 pound asparagus; transfer to an ice bath to cool. Drain and chop. In a food processor, finely chop the asparagus; transfer to a bowl. Stir in 1 cup cooked bulgur wheat, 1 chopped tomato, ¼ cup chopped parsley, 2 sliced scallions, 2 tablespoons chopped mint, 2 tablespoons olive oil and 1 tablespoon lemon juice. Season with salt and pepper.

‘Bon Appétit’s , April 2013 issue also had 8 ways with asparagus.

Grilled Asparagus with Harissa: Thin harissa with olive oil; season with salt and pepper. Drizzle over grilled asparagus.

Asparagus Salad with Gruyère and Herbs: Shave raw asparagus lengthwise with a peeler; toss with olive oil, lemon juice, and leaves of tender herbs (such as mint, basil, cilantro, and dill). Top with shaved Gruyère; season with salt and pepper.

Potato Salad with Asparagus and Olives: Toss sliced boiled new potatoes with 1” pieces raw asparagus; mixed pitted olives, olive oil, crumbled feta, and crushed red pepper flakes; season with salt and pepper.

Asparagus and Shiitake Sauté: Sauté chopped scallions, garlic and peeled ginger in vegetable oil. Add shitake caps, 1” pieces raw asparagus, and sliced chilies and sauté until tender. Toss with oyster sauce; cook about 1 minute more.

Smoked Salmon and Asparagus Toasts: Shave raw asparagus lengthwise with a peeler. Season Greek yogurt with toasted caraway seeds; spread over pumpernickel toast. Top with smoked salmon and asparagus. Season with salt and pepper.

Asparagus with Fried Eggs: Drizzle steamed asparagus with olive oil. Top with a sunny-side-up egg and shaved Parmesan; season with salt and pepper.

Asparagus with Ricotta Flatbread: Top pizza dough with ricotta, 2” pieces raw asparagus (halved lengthwise if thick), and sliced red onion; drizzle with olive oil, season with salt and pepper, and bake at 375ᴼ until golden.

Asparagus with Red Quinoa Salad: Toss cooked red quinoa with olive oil, lemon juice, sliced raw asparagus and radishes, cilantro leaves, and toasted walnuts; season with salt and pepper.

With all these different ways to eat asparagus you can certainly enjoy this spring vegetable.

Cinco de Mayo

There are numerous articles in my cooking magazines about Cinco de Mayo parties. I realized I did not really know why Cinco de Mayo was celebrated. It is celebrated on the 5^th of May therefore the cinco. It originated with Mexican-American communities in the American West as a way to commemorate the cause of freedom and democracy during the first years of the American Civil War, and today the date is observed in the United States as a celebration of Mexican heritage and pride.

In the state of Puebla, the date is observed to commemorate the Mexican’s army unlikely victory over French forces at the Battle of Puebla on May 5^th, 1862, under the leadership of General Ignacio Zaragoza Seguin. It is not to be confused with Mexico Independence Day which is celebrated on the 16^th of September.

In a 1998 study in the Journal of American Culture it was reported that there were more than 120 official U.S. celebrations of Cinco de Mayo, and they could be found in 21 different states. On June 7, 2005, the U.S. Congress issued a Concurrent Resolution calling on the President of the United States to issue a proclamation calling upon the people of the United States to observe Cinco de Mayo with appropriate ceremonies and activities.

I probably will not have a party, but some good Mexican food should be in order. My thoughts always go to a “better taco” so I decided to try some of the taco recipes found in the May issue of ‘The Food Network Magazine.’ This beef taco recipe is worth doing, so get some taco shells and have your own Cinco de Mayo party!

Beef Barbacoa Tacos

Serves 6

1 cup peppers (I used some sweet peppers and hot)

2 plum tomatoes, quartered

1 small white onion, quartered

8 cloves garlic

Kosher salt

2 pounds beef chuck, cut into 1-to-2-inch pieces

½ teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

1 cup roughly chopped fresh cilantro (leaves and stems)

¼ teaspoon dried thyme

2 bay leaves

Freshly ground black pepper

Corn tortillas, warmed, and assorted toppings, such as jalapeños, scallions, radishes, cilantro and cabbage

Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the peppers and cook for about 10 minutes and transfer them to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.

Transfer the tomatoes, onion and garlic mixture along with the peppers to a blender and blend with ½ cup water and 1 teaspoon salt; pulse until smooth. Add this back into the skillet.

Add the beef to the skillet and turn to coat in the sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. Meanwhile, puree 2 ½ cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.

Reduce the heat to low. Cover and gently simmer until the meat is very tender, about2 hours, adding up to 1 ½ cups water if the sauce gets too thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.

Note: To warm tortillas, wrap a stack in a damp paper towel and microwave 30 seconds, or warm them one at a time in a dry skillet.

Some other topping options: Pickled red onions. To pickle onions: Combine 1 thinly sliced red onion, 1 cup cider vinegar, ½ cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, ½ teaspoon dried oregano and ¼ teaspoon kosher salt in a small saucepan. Boil 2 minutes; let cool.

Charred Spring Onions: Trim two bunches spring onions; halve lengthwise, if large.  Cook in a large cast-ion skillet over medium high heat until tender and blackened, 5-8 minutes. Cut into pieces and sprinkle with lime juice and salt.

Buen Provecho.

Mother's Day 2013

Mother’s Day is a special day to eat out, but generally there is a long wait unless reservations can be made. I will probably cook my own Mother’s Day dinner so I want something simple but good. I will make a wonderful Caesar salad with real croutons and nice salty anchovies. My main course will be an olive tart, and for dessert some good strawberries and real whipped cream. Simple but good and easy on this mother.

Caesar Salad

Serves 6

The Dressing:  Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large eggs yolks, 2 Tbsp. fresh lemon juice and ¾ tsp. Dijon mustard. Adding drop by drop to start, gradually whisk in 2 Tbsp. olive oil, then ½ cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 Tbsp. finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.

The Croutons: Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1” pieces country bread with 3 Tbsp. olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375ᴼ, tossing occasionally, until golden, 10-15 minutes.

The lettuce: Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.

The cheese: Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeper to thinly shave a modest amount on top for little salty bursts.

The assembly: Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parmesan.

 

From ‘The Food Network Magazine’ May 2013.

Brunch Tart with Spinach, Olives and Leeks (This tart was so good and easy I have made it twice already.)

Serves 8

2 tablespoons extra-virgin olive oil

2 fat leeks (white and pale parts only) coarsely chopped and washed (2 cups)

½ medium onion, chopped

2 cloves garlic, chopped

8 ounces baby spinach, coarsely chopped

Kosher salt and freshly ground black pepper

1 15-ounce container fresh ricotta cheese

3 large eggs

1 teaspoon fresh thyme leaves

½ cup halved pitted kalamata olives

All-purpose flour, for rolling

1 sheet frozen puff pastry, thawed in the refrigerator

In a large sauté pan, heat the olive oil over medium-high heat. Add the leeks and onion and cook, stirring occasionally, until wilted, 5 minutes. Add the garlic, stir and cook until fragrant, 1 minute. Add the spinach and cook until wilted and tender, 2 minutes. Remove from the heat, taste and season with salt and pepper as needed; let cool.

Meanwhile, in a large bowl, whisk the ricotta, 2 eggs, the thyme and ½ teaspoon salt. Fold the cooled vegetable mixture and the olives into the ricotta mixture.

Preheat the oven to 375ᴼ. On a lightly floured surface, roll out the pastry until it’s 12 inches square. Using a 12 inch plate or just eyeballing it, cut the dough into a circle (knead the scraps into a ball and save for another use). Transfer the dough to a parchment-lined baking sheet. Spoon the tart filling into the center, leaving a 2-inch border of pastry. Lift the pastry edges and fold over the filling, creasing the dough as needed and leaving the filling exposed in the middle. In a small bowl, whisk the remaining egg with 1 tablespoon water and brush a thin layer of the egg wash on the exposed pastry, taking care not to let the egg run down the sides to the pan.

Bake until the pastry if golden brown, about 45 minutes. Remove from the oven and let rest 10 minutes before serving.

Happy Mother’s Day!