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Better than Pop-Tarts: Blood orange galette [RECIPE]

Blood Orange Galette
Clare Barboza

The following recipe appears in The Meat Lover’s Meatless Celebrations by Kim O’Donnel.

If you’ve never made a galette, it’s more rustic than either a pie or tart. I often like to describe it as a big Pop-Tart.

Kitchen notes: It’s always a good idea to read a recipe in entirety before cooking, but in this case, it’s particularly crucial. Playing with dough requires a bit of organization. Make the filling first.

You want it to be ready because the dough, once rolled out, waits for no one.

Blood oranges, which are typically in season from December through March, vary in size. You’re looking for a total of two cups of fruit for the filling. Don’t worry if your total amount of fruit falls short; you can get away with 1.75 cups of filling.

Because a galette is baked free-form without a pan, it’s important to shape and roll out dough on a silicone baking mat or parchment paper that will ultimately be transferred to a baking sheet.

Makes six to eight servings.

Blood orange filling

4 to 6 medium-size blood oranges
1 teaspoon ground cinnamon
1 tablespoon all-purpose flour or cornstarch
1⁄2 cup granulated sugar, plus more to taste
Pinch of salt

Enlightened pie dough

4 tablespoons olive oil
1⁄2 cup water
2 cups all-purpose flour, at room temperature, plus more for dusting
1⁄4 teaspoon salt
1⁄4 teaspoon baking powder
4 tablespoons butter, cut into tablespoon-size pieces
2 to 3 tablespoons apricot or raspberry jam
Egg white wash: 1 egg white, beaten with 1 tablespoon water
1 to 2 tablespoons granulated or coarse sugar

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Meatless holiday: Roasted red onions with pumpkin-rosemary stuffing [RECIPE]

The following recipe appears in The Meat Lover's Meatless Celebrations by Kim O'Donnel.

ROASTED RED ONIONS
Clare Barboza

A multistep, time-consuming affair this dish may be, but everything can be made in staggered fashion over the course of two days and assembled when you’re ready to serve. Your labor will result in a beauty of a dish: red onion shells now a shade of mauve, filled with all the colors of autumn in the pumpkin bread stuffing. The guests will go wild.

Kitchen notes: I’ve created a two-day game plan to divide the workload and help manage prep among the dish’s four main components. The gravy can be made in advance and gently reheated when ready to serve.

Day 1: Root vegetable gravy

This is no gravy in the ordinary sense, in that there are no pan drippings or roux to speak of. A mess of root vegetables are slathered with olive oil and roasted until super tender, then pureed and thinned out with vegetable stock. Thanks to my ingenious friend Nicole Aloni, who’s got a slew of cookbooks under her own belt, I learned this handy trick, which turns a rouxless sauce into a gravy with gusto.

Read more: Food