Recipes: 'Preserved'

Dried Porcini And Gruyere Tarts

Dried Porcini Kyle Books hide caption

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These recipes appear in Preserved by Nick Sandler and Johnny Action, Kyle Books, 2009.

Dried Porcini And Gruyere Tarts

The Pie Shell
1 2/3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cut into small pieces

The Filling
2 1/2 cups mushrooms (e.g., cremini), sliced
1/4 cup (1/2 stick) unsalted butter
1 ounce dried porcini mushrooms, cut into small pieces
2 shallots, sliced (if unavailable, use 1 small mild onion)
1 head of garlic, roasted
1/4 cup dry sherry
1/2 cup creme fraiche (if unavailable, use sour cream)
1 cup Gruyere cheese, grated (if unavailable, use Swiss cheese)
5 medium eggs
paprika
salt and pepper

1. To make the pastry dough, sift all the dry ingredients into a bowl and then, using the tips of your fingers, rub the butter into the flour until it is granular and airy. Add water until the ingredients press together into firm dough. Cover with plastic wrap and leave it in the fridge until you need to roll it out.

2. Preheat the oven to 350 degrees F. Roll out the pastry and transfer to an 8- to 10-inch pie dish. Press the pastry dough into the dish, and fold the overlap over the edges so that it hangs down.

3. Prick the pie shell with a fork, line it with baking paper or foil, and weigh it down with dried beans or rice.

4. Bake for 15 minutes, then remove the paper and the beans or rice. Increase the heat to 375 degrees F, and bake the pie shell for an additional 15 minutes until lightly colored. Cut off the overlapping crust with a sharp knife.

5. To make the filling, fry the fresh mushrooms in the butter over medium heat, with the dried porcini, shallots and roasted garlic, for a few minutes. Add the sherry, and heat until it has almost evaporated.

6. In a suitable bowl, thoroughly mix the creme fraiche, Gruyere, eggs, a little salt and pepper, and the mushrooms.

7. Scoop the mixture into the pie shell and sprinkle with paprika. Bake for 30-40 minutes at 350 degrees until set.

Preserved Lemons

Preserved Lemons Kyle Books hide caption

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Preserved Lemons
(To fill a 2 1/4-cup canning jar)

10 medium unwaxed lemons
salt
4 bay leaves
15 peppercorns
15 coriander seeds
6 cloves

1. Cut all the lemons in half horizontally into wedges, eight per lemon, then remove the seeds. Squeeze the remaining lemon halves and reserve the juice.

2. Firmly press a layer of lemon wedges into the bottom of a sterilized jar. Cover with two teaspoons of salt, a bay leaf, a few peppercorns and coriander seeds, and one or two cloves. Press down another layer of lemon wedges and repeat the salting and spicing process. Continue until there is only an inch or so of space at the top of the jar.

3. Now pour in the lemon juice, seal the jar, and store under the stairs or in the cellar for a month before using. The lemons will keep for one year.

4. You may want to check the lemons every few days. Some batches let off a bit of gas and briefly opening the lids will relieve the pressure. This problem is unlikely to occur if you've used enough salt.

Books Featured In This Story

Preserved

by Nick Sandler, Johnny Acton and Peter Cassidy

Paperback, 224 pages | purchase

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