Short Stack Editions – Butter by Dorie Greenspan
November 17, 2017 by Jenny
The Short Stack Editions are a collection of
single subject titles where retro design meets contemporary
recipes. These books are penned by well-known authors and
available directly from the Short
Stack Editions website. Each volume has a home-spun feel
and always deliver a collection of recipes you will turn to time
and again.
Short Stack Vol 30: Butter by Dorie
Greenspan is the edition every cook must own. Here, Dorie
Greenspan gives us a spread of recipes with classic French roots
that remind us why butter is the reigning champion in our
kitchens.
From delicious pastries to savory main dishes, there is something
for everyone here. Just look at the cover, I was admiring the
design and colors this morning, when I noticed that the pattern is
comprised of sticks of butter. In my defense, I just received the
book yesterday and was too busy enjoying the contents that I missed
the obvious.
Dorie starts out with the basics before going on to recipes that include Cinnamon-chile caramel corn, Cornmeal waffles, Frontier clam chowder and Buttermilk biscuits. Anything by Dorie is a must-have and Short Stack editions are definitely keepers.
The publisher is offering three copies of Butter to our members in the US. Please be sure to enter our contest at the bottom of this article. In the meantime, try the Butter-browned onion galette which makes a great appetizer for the holidays.
Butter-browned onion galette
Add this recipe to your Bookshelf (click the blue +Bookshelf
button).
Onions are chameleons: Eat them raw and they’re like apples; cook them lightly and they soften and sweeten; cook them for a long time in butter and they turn darker and sweeter still, and as they caramelize, the butter takes on a nutlike flavor. They’re a marvel in this rustic open-faced galette, the French version of a crostata, which you could finish off with some lightly dressed arugula. Keep these caramelized onions in mind for other dishes. They’re great as a topping for a burger, layered into a grilled cheese sandwich and served as a bed for mashed potatoes or grilled meat.
1⁄2 stick (4 tablespoons) unsalted butter
2 large Vidalia onions-peeled, halved and thinly sliced
3 garlic cloves, minced
1 teaspoon fine sea salt
1 teaspoon sugar
3 rosemary sprigs
3 tablespoons grated Parmesan cheese
1 Sweet & Savory Butter Crust (*see recipe below), rolled
out
Parmesan shards
Freshly ground black pepper
In a large skillet over medium heat, melt the butter. Add the
onions and garlic and cook, stirring, for 10 minutes. Turn the heat
to low, stir in the salt, sugar and rosemary and cook, stirring
often, until the onions color deeply, about 40 minutes. Don’t rush
it!
Season with pepper and remove the rosemary sprigs. Remove from the
heat, set the skillet aside to cool and stir in the grated
Parmesan. Preheat the oven to 400°. Lay the crust out on a
parchment-paper- or silicone-mat-lined baking sheet. Spread the
onions over the crust leaving a 2-inch border. Gently lift the
border up and fold it over the onions. If the dough is too cold and
cracks, wait a few minutes. The dough will pleat and be uneven, and
that’s just what you want.
Bake for 35 to 45 minutes, or until the crust and onions are
toasty brown.
Place the galette on a rack and let it cool for 10 minutes before
scattering the Parmesan shards over the top. Cut the galette with a
pizza wheel and serve.
Sweet & savory butter crust
Add this recipe to your Bookshelf (click the
blue +Bookshelf button).
Use this dough for any kind of tart or quiche or even galettes-and
any time a recipe calls for pâte brisée. It’s truly an all-purpose
and truly delicious crust. Bake it to a good golden brown so that
you can really appreciate the caramel and nut flavors that are the
hallmark of an all-butter crust.
1 1⁄4 cups all-purpose flour
1 teaspoon sugar
1⁄2 teaspoon salt
3⁄4 stick (6 tablespoons) very cold unsalted butter, cut into
bits
1 large egg
1 teaspoon ice water
Makes one 9 in. tart or 1 galette
In a food processor, pulse the flour, sugar and salt. Scatter over
the bits of butter and pulse until they’re coarsely chopped into
the mix. In a small bowl, beat the egg and water together, add the
mixture to the machine in three parts and pulse after each one. You
want a moist dough that holds together when it’s pinched. Turn the
dough onto a counter, flatten into a disk and place between sheets
of parchment or wax paper.
To make a tart crust: Roll out the dough and fit it into a tart
pan. Chill (or freeze) the dough for at least 1 hour before
baking.
Preheat the oven to 400°. Press a piece of buttered foil on top of
the crust and fill with dry rice or beans. Place the pan on a
baking sheet lined with parchment paper or a silicone baking mat.
Bake for 20 minutes, remove the foil and weights and bake for
another 10 minutes, or until golden. Transfer the baking sheet to a
rack and let the crust cool to room temperature. To make a galette:
Roll the freshly made dough into an 11-inch circle and refrigerate
(or freeze) it for at least 1 hour before using.
Proceed with the directions for making the Butter-Browned Onion
Galette (see recipe above).
The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged
into the Rafflecopter contest before posting or your entry won’t be
counted. For more information on this process, please see our step-by-step help post. Be sure
to check your spam filters to receive our email notifications.
Prizes can take up to 6 weeks to arrive from the publishers. If you
are not already a Member, you can
join at no cost. The contest ends at midnight on
December 23rd, 2017.
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