Freeze the butter for at least 2 hours, preferably overnight.
Combine the ice water and lemon juice and set aside.
Mix the flour and salt in a large bowl.
Using the large holes of a grater, grate the frozen butter directly into the flour. Toss gently so the butter is coated with flour.
Gradually add the water and lemon mixture, reserving some as needed. Gently bring the dough together into a ball, using only enough liquid for the dough to hold together.
Wrap the dough and refrigerate for at least 1 hour before using. It may be refrigerated for up to 3 days or frozen for later use.
Roll and bake according to the recipe in which the pastry is being used. For best puff and crispness, bake in a well-preheated hot oven.
Notes
Keep the ingredients and dough as cold as possible and avoid overworking the pastry. The source recommends an oven temperature of at least 400°F (200°C) when baking puff pastry.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the sausage, egg, onion, breadcrumbs, salt, and pepper.
On a lightly floured surface, roll the puff pastry into roughly a 12 x 14-inch (30 x 35 cm) rectangle.
Cut the pastry in half lengthwise to make two 6 x 14-inch (15 x 35 cm) strips.
Divide the sausage mixture in half and form each portion into a long log along one pastry strip. Brush the pastry edges with egg wash.
Wrap the pastry around the filling to form logs. Trim the edges if needed, seal with a fork, and prick the tops with the fork.
Cut each log into pieces about 1 1/2 inches (4 cm) long and place seam-side down on the prepared baking sheet. This should yield about 20 rolls.
Brush the rolls with egg wash and bake for 35 to 40 minutes, until puffed and golden brown.
Cool for about 15 minutes before serving. Refrigerate leftovers in a covered container for up to 3 days.
Notes
The source recommends loose ground sausage. If using sausage links, remove the casings first. Dried breadcrumbs can be substituted for fresh using about half as much. The rolls can be assembled ahead and refrigerated up to 24 hours, or frozen unbaked for longer storage.
Prepare the mushrooms for stuffing and fill them with the Boursin mixture made with Boursin Garlic & Fine Herbs, Parmesan, green onions, panko, olive oil and black pepper.
Cook on the BBQ at 375°F over indirect heat for 18–20 minutes.
Finish under the broiler for 30–60 seconds, until the tops are golden and crispy.
Garnish with fresh parsley and serve.
Notes
Cook over indirect heat on the BBQ. The brief broiler finish adds a golden, crispy top.
A hot, creamy artichoke dip with cream cheese, sour cream, yogurt, Parmesan, mozzarella, garlic, and jalapeño. Rich cheese and artichokes are balanced by a gentle peppery kick.
Combine 2 tablespoons harissa, 1 tablespoon olive oil, cumin, coriander, caraway, paprika, salt, and pepper. Toss thoroughly with the chicken thighs. Cook immediately or refrigerate for 30 minutes to 4 hours for deeper flavor.
Sear
Heat a large Dutch oven or deep skillet over medium-high heat. Add the chicken in a single layer and sear without moving for about 4 minutes. Flip and cook another 2-3 minutes. The goal is deep browning rather than cooking the thighs through. Transfer to a plate.
Build the Sauce
Reduce heat to medium and add another tablespoon of olive oil if the pan looks dry. Add the onion and cook for 5-7 minutes, scraping up the browned chicken bits. Add garlic, 1 tablespoon harissa, cumin, coriander, and caraway and cook about 60 seconds. Add tomato paste and cook another 1-2 minutes, until slightly darkened.
Braise
Add tomatoes, chickpeas, chicken stock, and 1/2 teaspoon salt. Stir well and bring to a simmer. Return the chicken and accumulated juices to the pan, nestling the thighs partially into the chickpeas. Reduce to medium-low and simmer uncovered for 20-25 minutes, turning the chicken once, until tender and the sauce has reduced. If the sauce gets too thick before the chicken is ready, add a splash of stock or water.
Finish
Remove from the heat. Add the zest of 1/2 lemon, 1-2 tablespoons fresh lemon juice, most of the chopped herbs, and a drizzle of extra-virgin olive oil. Taste and adjust with additional lemon, salt, or harissa as needed. Scatter the remaining herbs over the top.
Notes
Serve over buttered couscous with plenty of chickpeas and sauce. Plain Greek yogurt is excellent on the side to temper the harissa. For bone-in, skin-on thighs, use about 2 1/2 lb. Sear skin-side down 6-8 minutes until deeply crisp, flip for 2 minutes, then braise about 30-35 minutes, keeping the skin above the sauce as much as possible.
3 1/4cupsKing Arthur Pastry Flour Blend367g; or 3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour
1/2cupgranulated sugar99g
2 1/2teaspoonsbaking powder
1/2teaspoontable salt
1packagecream cheese or Neufchâtel cheese8 oz; 227g
8tablespoonsunsalted butter113g, cold
1cupdried apricots128g, diced
1largeegg
2teaspoonsvanilla extractor 1/2 teaspoon Fiori di Sicilia
1/4cupmilk57g, plus 1 to 2 tablespoons more if needed
coarse sparkling sugarfor garnish, optional
Instructions
Preheat the oven to 400°F. Have an ungreased baking sheet ready, or line it with parchment.
Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
Cut in the cream cheese and cold butter until the butter pieces are about pea-sized.
Stir in the diced dried apricots.
In a separate container, whisk together the egg, vanilla (or Fiori di Sicilia), and milk.
Add the wet mixture to the dry ingredients and stir with a fork just until the dough is evenly moistened.
Turn the dough onto a floured piece of parchment or waxed paper. Fold it over several times until it holds together, then pat into a square or circle about 3/4 inch thick.
Cut the dough into squares, wedges, or diamonds.
Lightly brush the tops with milk and sprinkle with coarse sparkling sugar if desired. Arrange about 2 inches apart on the prepared baking sheet.
Bake until the tops are light golden brown, about 18 minutes. Serve warm.
Notes
Freezer tip: After mixing and cutting, freeze the unbaked scones on a baking sheet, then transfer to an airtight container. Bake from frozen after brushing with milk and adding sugar; allow about 5 extra minutes. Serving suggestion from the source: clotted cream with jam or raspberry curd.
1cupblueberries170g; or 1 cup (184g) blueberry baking bits
Topping
2tablespoonsbutter28g, melted
2tablespoonscoarse sparkling sugar or granulated sugar28g
Instructions
Scones
Heat the oven to 375°F. Line a baking sheet with parchment paper or grease it lightly.
Whisk together the flour, salt, sugar, and baking powder. Work the cold butter into the dry ingredients until the mixture is irregularly crumbly.
In a separate bowl, combine the beaten eggs, yogurt, vanilla, and lemon zest. Stir this mixture into the dry ingredients just until a soft, scoopable dough forms, then gently fold in the blueberries.
For wedges, turn the dough onto a generously floured surface, pat it into a rectangle about 1 inch thick, and cut into 10 triangles. For round scones, portion scant 1/4-cup scoops directly onto the baking sheet. Leave about 2 inches between scones.
Brush the tops with melted butter and sprinkle with sugar.
Bake for 18 to 22 minutes, until lightly browned and a toothpick inserted in the center comes out dry. Cool briefly on a rack and serve warm.
Notes
These scones are best the day they are baked. Keep leftovers well wrapped at room temperature for about a day, or freeze for longer storage.
Combine the yellow and black or brown mustard seeds in a small bowl. Stir in the beer, cover, and soak for 12 to 24 hours, until most of the liquid has been absorbed.
Transfer the soaked seeds and any remaining liquid to a high-speed blender or food processor. Add the malt vinegar, honey, kosher salt, allspice, and pepper. Blend until emulsified and the seeds begin to break down; continue blending for a smoother mustard if desired.
Transfer to a container and refrigerate for 1 to 2 days before using so the flavors can mellow. Keep refrigerated.
Notes
Any combination of yellow, brown, and black mustard seeds can be used as long as the total is 1/2 cup (90 g). Apple cider vinegar can substitute for malt vinegar. Refrigerated mustard should keep for about 3 to 4 months.
2tablespoonschive blossomsplucked from about 5-6 heads
2tablespoonsfresh chiveschopped
chive blossomsextra, for garnish
fresh chivesextra chopped, for garnish
Instructions
Gently wash the chive blossom heads and let them air-dry on a tea towel. Pluck the individual blossoms. Wash, dry, and finely chop the fresh chives.
Mix the softened butter with the kosher salt. Fold in the chive blossoms and chopped chives until evenly combined.
Transfer the butter to a jar, or shape it into a log using cling film.
For a garnished log, scatter extra chives and blossoms over the butter, roll gently to coat, then wrap tightly and twist the ends to form an even cylinder.
Chill a shaped log before slicing. The chive flavour becomes stronger as the butter rests.
Notes
If chive blossoms are unavailable, substitute additional chopped fresh chives. The source recipe card recommends refrigerating for up to 1 week or freezing for up to 3 months.
1lblamb shoulder or stew meatcut into small pieces
2tbspolive oil
1large onionfinely chopped
2celery stalks with leavesfinely chopped
1cupfresh cilantrochopped, divided
1/2cupfresh parsleychopped, divided
1canchickpeas15 oz; drained and rinsed
3/4cupbrown or green lentilsrinsed
1cancrushed tomatoes28 oz
2tbsptomato paste
1tspground ginger
1tspturmeric
1/2tspground cinnamon
1/2tspblack pepper
1/4tspcayenne pepperor more to taste
saffron threadsa pinch, optional
1 1/2-2tspkosher saltto taste
7cupswater or unsalted beef or lamb stock
1/2cupfine vermicellibroken into short pieces; fideo or thin spaghetti may be substituted
1/4cupall-purpose flour
1/2cupcold waterfor the flour slurry
1lemon
For Serving
fresh cilantro or parsleychopped
lemon wedges
harissa
warm crusty bread or flatbread
Instructions
Method
Heat the olive oil in a heavy Dutch oven over medium-high heat. Season the lamb lightly with salt and brown it well in batches. Remove and reserve.
Reduce the heat to medium. Add the onion and celery and cook for 6-8 minutes, until softened. Add the ginger, turmeric, cinnamon, black pepper, cayenne, and saffron, if using. Cook for about 30 seconds. Add the tomato paste and cook for another 1-2 minutes.
Return the lamb to the pot. Add the crushed tomatoes, chickpeas, lentils, about three-quarters of the cilantro and parsley, and 7 cups water or stock. Bring to a boil, reduce to a gentle simmer, partially cover, and cook for 60-90 minutes, until the lamb and legumes are tender.
Stir in the broken vermicelli and simmer until almost tender, about 5-8 minutes.
Whisk the flour with 1/2 cup cold water until completely smooth. Slowly drizzle the slurry into the simmering soup while stirring continuously. Simmer for another 10-15 minutes, stirring occasionally, until the broth is silky and lightly thickened. Add a little water or stock if it becomes too thick.
Stir in the remaining cilantro and parsley. Add 1-2 tablespoons fresh lemon juice, then taste and adjust the salt, pepper, cayenne, and lemon as needed. Serve hot with extra herbs, lemon wedges, harissa, and bread.
Notes
Lamb shoulder is preferred over very lean stew meat because its fat and connective tissue enrich the broth. Use water or a neutral unsalted stock rather than strongly flavored boxed beef broth. Fresh herbs and lemon are important to balance the rich soup. Harira is excellent the next day; if making ahead, slightly undercook the vermicelli because it will continue absorbing liquid overnight.
Keyword chickpeas, harira, lamb, lentils, Moroccan soup, North African