Pi Day Green Torta

This recipe is adapted from David Tanis’s Torta Pasqualina recipe for New York Times Cooking.

 

 

Pi Day Green Torta
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Servings Prep Time
10-12 slices 45 minutes
Cook Time
45 minutes
Servings Prep Time
10-12 slices 45 minutes
Cook Time
45 minutes
Pi Day Green Torta
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Servings Prep Time
10-12 slices 45 minutes
Cook Time
45 minutes
Servings Prep Time
10-12 slices 45 minutes
Cook Time
45 minutes
Ingredients
Dough
Filling
Servings: slices
Units:
Instructions
Make the dough
  1. Make the dough: Put flour in a large mixing bowl. Stir together 1 cup water, 1 teaspoon salt and 4 tablespoons oil, then pour over flour and mix until dough comes together in a rough ball.
  2. Turn out onto a floured board and knead until smooth, 2 to 3 minutes, adding more flour if dough is sticky. Wrap and set aside at room temperature for 30 minutes. (May refrigerate overnight and bring to room temperature.)
Make the filling
  1. Heat 2 tablespoons oil in a large skillet or wide pot over medium heat. Add onions and a little salt and cook, stirring, until softened, about 5 minutes. Add greens, season generously with salt and pepper, and mix well.
  2. Coarsely chop greens, add to mixture and cook until just beginning to wilt. Turn off heat.
  3. Add nutmeg, ricotta and half the Parmesan and mix. Taste and adjust; it should be highly seasoned. Beat 4 of the eggs. Set aside 3 tablespoons beaten egg; add remaining beaten egg to greens and mix well. Let cool.
  4. Heat oven to 375 degrees. Cut dough into 4 pieces and form into balls. Roll out each ball into a very thin 12-inch circle. Place 1 dough circle on a 12-inch pizza pan lined with parchment. Brush lightly with oil, then lay another dough circle on top.
  5. Spoon greens evenly over dough to a 2-inch thickness, leaving a 1-inch border of dough. Smooth the surface. With a soup spoon, make 5 indentations in greens and crack a raw egg into each depression. Sprinkle with remaining Parmesan.
  6. Cover with another dough circle and paint lightly with oil. Place last dough circle on top. Using a paring knife, trim any excess dough at perimeter of pie. Fold outer edges together and crimp to seal pie. Paint top with reserved beaten egg. Using a paring knife, make 2 or 3 steam vents.
  7. Bake for about 45 minutes, until very well browned. Slide torta onto a cutting board and let cool slightly before slicing. May also be served at room temperature.
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Avocado & White Bean Spread on Toast

Avocado & White Bean Spread on Toast
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Servings Prep Time
16 half-slices 10 minutes
Servings Prep Time
16 half-slices 10 minutes
Avocado & White Bean Spread on Toast
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Servings Prep Time
16 half-slices 10 minutes
Servings Prep Time
16 half-slices 10 minutes
Ingredients
Spread
Garnish
Servings: half-slices
Units:
Instructions
  1. Combine avocados, beans, lime juice, olive oil and salt in a food processor and blitz until smooth.
  2. Spread on toast.
  3. Garnish with cilantro and radish
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Celery Root and Potato Latkes

from Gourmet Magazine, December 2004

Celery Root and Potato Latkes
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Servings Prep Time
32 latkes 1 hour
Cook Time
15 minutes
Servings Prep Time
32 latkes 1 hour
Cook Time
15 minutes
Celery Root and Potato Latkes
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Servings Prep Time
32 latkes 1 hour
Cook Time
15 minutes
Servings Prep Time
32 latkes 1 hour
Cook Time
15 minutes
Ingredients
Servings: latkes
Units:
Instructions
  1. Place oven racks at the upper and lower thirds positions and preheat oven to 250 F.
  2. Coarsely grate celery root into a bowl using the 1/3 inch-wide holes of a box grater.
  3. Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into the same bowl.
  4. Transfer to towel, then gather the corners to form a sack. Twist tightly to wring out as much liquid as possible.
  5. Return potatoes and onions into a clean bowl and stir in celery root, flour, eggs, salt, pepper and celery seeds until well combined.
  6. Heat 1/3 inch of oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Fill a ¼ cup measure (but do not tightly pack) with the latke mixture and carefully spoon into the heated skillet, then fry until the underside is a deep golden color (1 ½ to 3 minutes).
  7. Turn over using 2 spatulas and fry until deep golden on all sides (1 ½ to 3 more minutes).
  8. Transfer to paper towels to drain briefly. Keep warm in a baking dish in the oven.
  9. Repeat frying process until all latkes are cooked.
Recipe Notes

Helpful Hints:

  •  You may fry latkes 1 hour ahead of serving time.
  • You may shred the potatoes, onions and celery root in a food processer with the shredding disk.
    However use 5 eggs (instead of 4), as the machine will grate more coarsely than hand grating and will require more binding.
  •  Monitor the rate at which the latkes brown. If they brown very quickly, try reducing the heat to
    moderate.
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Chocolate Kale Cookies

Chocolate Kale Cookies
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Servings Prep Time
24 cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
24 cookies 15 minutes
Cook Time
15 minutes
Chocolate Kale Cookies
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Servings Prep Time
24 cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
24 cookies 15 minutes
Cook Time
15 minutes
Ingredients
Servings: cookies
Units:
Instructions
  1. Preheat oven to 350°F. Prepare an ice bath (a bowl of water with 2 handfuls of ice.)
  2. Place kale in pot of boiling water and cook for 1 minute.
  3. Using the tongs, remove kale and place in ice bath until cooled completely.
  4. Squeeze kale until all the water has been removed.
  5. Chop kale into tiny pieces.
  6. Whisk together egg, applesauce, brown sugar and vanilla together in one bowl. Add kale to the egg mixture and stir.
  7. In a separate bowl, whisk together both flours, baking soda, and salt.
  8. Combine the WET and the DRY ingredients, adding in chocolate chips at the end
  9. Scoop out about 2 tablespoons size cookie dough onto parchment lined baking sheet, spacing them out. Lightly press thumb on top of cookies to slightly flatten them.
  10. Bake for 15 minutes. Enjoy!
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Pumpkin Zucchini Mini-Muffins

Pumpkin Zucchini Mini-Muffins
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Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Pumpkin Zucchini Mini-Muffins
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Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Ingredients
Servings: mini muffins
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat the oven to 350°F.
  3. Whisk together eggs, sugar, oil, orange juice, and vanilla in a large mixing bowl. These are the wet ingredients.
  4. In a separate large mixing bowl, whisk together both flours, salt, baking soda, baking powder, and cinnamon. These are the dry ingredients.
  5. Add wet ingredient to the dry ingredients and stir until just combined. (Do not over-mix the batter. Over-mixing will cause dense muffins.)
  6. Fold in zucchini and pumpkin puree.
  7. Lightly spray the mini muffin tins with cooking spray. Scoop the batter into the mini muffin tin, filling each cup 3/4's full.
  8. Bake for 15 to 20 minutes or until they are set. Enjoy!
Recipe Notes

Be adventurous, add one cup of chopped, lightly roasted nuts to the recipe. Walnuts, almonds, or even pecans would be wonderful options.

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