Here is an interesting recipe I found on Martha Stewart.com. It has such pretty presentation that I had to try it.
Find the recipe here.
And here:
Crispy Potato Roast
Serves 8
Ingredients:
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme
Directions:
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
*Please note that the recipe is the photo is doubled.
I found this recipe from Sunset for an Apple Oven Cake, but I think its more of a dutch baby with apples. Its sooo pretty. The batter is super light and fluffy. This was also the first dutch baby I have made in my new Le Creuset skillet. Yay for that!
Apple Oven Cake or Apple Dutch Baby:
Serves 6
Ingredients:
3 tablespoons butter
1/4 cup packed light brown sugar
1/8 teaspoon cinnamon
1 sweet apple such as Fuji, peeled and sliced
3 large eggs
1/4 teaspoon salt
1/2 cup flour
1/2 cup milk
1 tablespoon fresh lemon juice
1 tablespoon powdered sugar
Directions:
1. Preheat oven to 425°. Melt butter in a 12-in. ovenproof frying pan over high heat. Add brown sugar and cinnamon, swirling to combine. Add apple and cook until just starting to soften, about 3 minutes. *note, on medium heat, the brown sugar mixture got too hot and browned a bit too much, so watch it carefully and turn down the heat if necessary.
2. Meanwhile, in a blender, whirl together eggs, salt, flour, and milk. Pour egg mixture into pan and bake until puffed and brown, about 15 minutes. Sprinkle with lemon juice and powdered sugar.
Enjoy!
Yay! One of my high school friends from back home moved to LA! We did a bit of a baking marathon. One of things we made was this Crostata, adapted from this Bon Appetit recipe. Its sooooo pretty!! Here is the recipe:
Filling:
1/4 cup sugar
1 1/2 teaspoons cornstarch
2 medium peaches cut into slices
2-pints blackberries
1-pint blueberries
1/2 teaspoon vanilla extract
Crust:
1 2/3 cups all purpose flour
1/4 cup polenta (coarse cornmeal)
3 tablespoons sugar
1 teaspoon (packed) grated orange peel
3/4 teaspoon salt
14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup (or more) ice water
Directions:
Crust:
Combine first 5 ingredients in processor and blend 5 seconds. Add butter, blend just until butter is reduced to pea-size pieces. Add 1/3 cup ice water. Blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball, flatten into disk. Wrap, chill at least 1 hour.
Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.
Filling:
Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.
Preheat oven to 375°F. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to soften slightly if too firm to fold. Spoon fruit and juices into center of dough. Arrange fruit in even 10-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded border with egg glaze; sprinkle with raw sugar.
Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves. Slide tart onto rack. Cool 45 minutes.
